Effect of Squalene on chilling injury and storage quality of white ‘Marsh’ grapefruit
H. Dou, G.E. Brown, M. Chambers and R. Hagenmaier
Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-102. pp. 250.
2002
บทคัดย่อ
The effect of squalene application on grapefruit chilling injury (CI) and maintenance of fresh fruit quality was studied in the 1999-2001 seasons. In the first experiment, all fruit were dipped with thiabendazole (TBZ) and Imazalil (IMZ). Six hours later, fruit were coated with squalene, was (carnauba wax or polyethylene wax), or wax plus squalene, At 3 0C storag for 16 week, 20.7% of the fruit with squalene alone had chilling injury symptoms, but only 4.4 to 6.3% of the fruit with wax or squalene plus wax. At 10 0C storage, CI was zero except for the fruit treated with squalene, of which 4.3 had CI symptoms. Decay was close to Zero after 16 weeks of storage in all treatments. However, after two further weeks of storage at 23 0C, decay increased to 5% in non-waxed fruit, approximately 2% decay in waxed fruit. In later experiments, attempts were made to identify which chemicals in the squalene formulation resulted in CI. Fruits were also treated with components of the squalene formulation (polysorbate or sorbitan). These studies showed that the squalene formulation resulted in the highest incidence of fruit with CI while fruit treated with sorbitan resulted in the lowest rate of fruit with CI while fruit treated with sorbitan resulted in the lowest rate of fruit with CI. Surprisingly, all of the chemicals in the squalene formulation resulted in significant damage to fruit by CI after 10 weeks storage at 3 0C. Decay was generallylower than CI damage in all studies. The effects of squalene formulation on fruit shine, color development, weight loss, and internal gas concentrations are presented.