Study on reasons of peach fruit ventral structure softening
Z. M Liu and H.P Ma
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
During the fruit ventral structure softening of peach cv. ‘Dajiubao’, ethylene releasing from kernel, pectic enzyme activity in flesh of fruit, intension of seed respiration and content of mineral elements were measured by GC etc. The results showed that ethylene mainly located in kernel and gradually released into peach flesh.At same time, pectic enzyme activity was in peak, but seed respiration peak appeared after fruit ventral structure softening.Meanwhile, content of water in flesh, seed and shell was higher in diseased fruits (fruit with ventral structure softening) than normal ones and dry matter was opposite.Nitrogen content in diseased fruits was much higher than in normal fruits.So it can be speculated that the reason of fruit ventral structure intenerating might be resulted by too much water in seed which induced respiration increasing and released ethylene from seed to flesh.The paper discussed the methods to minimize fruit ventral structure softening problem.