บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Fruit ripening studies in pear

S. Singh , N.S. Antaal and R. Mohla

Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-79. pp. 245.

2002

บทคัดย่อ

Fruit Ripening Studies in Pear

Pyrus pyrfolia (Burm) Nakai fruit were treated with ethrel fast dip (1000-3000 ppm), ethrel slow dip (300-500 ppm), hot water immersion, rice straw wrapping or ice exposure at four stages. Hot water treatment, rice straw wrapping and ethrel 3000 ppm produced excellent intense yellow coloured golssy fruits with a high palatability rating. These treatments resulted in increased TSS contents, decreased acidity levels, maximized sugar contents and reduced phenolic contents in fruits. Total pigment and pectin methyl esterase contents showed increasing trends under these treatments. Loss in fruit firmness was demonstrated to be the lowest in ice-treated fruits.