บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Fruit softening and heat treatment of pawpaw fruit

R. Koslanund, D.D. Archbold and K.W. Pomper

Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-109. pp. 251.

2002

บทคัดย่อ

Fruit Softening and Heat Traetment of Pawfaw Fruit

Pawpaw [asimina triloba (L.) Dunal] is a highly perishable fruit, softening repidly once ripening commence which may limit its marketablility. Three enzymes-pectin methylesterase (PME), polygalacturonase (PG), and cellulase (CL) are active during pawpaw fruit softening. PME activity is high at the earliest stages of ripening and declines as ripening proceeds. PG activity is not evident until fruit firmness begins its precipitous decline, peaks at mid-ripening, and declines in the later stages of ripening. Heat treatment at 42, 46, and 50 0C for 15, 30 and 60 min delayed the loss of firmness, measured both externally and on the interior tissue. Respiration, but not ethylene production, was also reduced by heat treatment on the enzymes responsible for fruit sotrening will be discussed.