Changes in flesh firmness and ethylene production of different peach types during fruit ripening
Shyi-Kuan Ou, Chia-Wei Song, Chao-Chia Huang, and Ming-Te-Lu
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
Changes in flesh firmness and ethylene production of different peach types during fruit ripening
To study fruit ripening behavior of commercial peach cultivars in Taiwan, different peach [Prunus persica(L.) Batsch] flesh types were used and evaluated for fruit quality characteristics, flesh firmness and ethylene production.Fruit of stony hard and non-melting types both retained fruit firmness, but the former produced very little ethylene, while the latter showed high ethylene production through to the end of 9 days storage at 20°C.Fruit of the melting type gradually decreasing in flesh firmness during 9 days storage at 25+2°C and was accompanied by increasing ethylene production or development of an ethylene production peak during storage.These results indicate that the stony hard peach type follow a different ripening behavior that demonstrated by melting and non-melting types.The unique flesh trait of stony hard types may be used as a genetic resource for improving peach shelf life and postharvest quality.