การใช้ฟองก๊าซ 1-MCP ขนาดไมโครและนาโน:เทคนิคใหม่ในการชะลอการสุกของกล้วยหอม
ณัฐชัย พงษ์ประเสริฐพนิดาบุญฤทธิ์ธงไชยและ วาริชศรีละออง
วารสารวิทยาศาสตร์เกษตร 43 (3พิเศษ):284-287. 2555.
2555
บทคัดย่อ
This study aimed to investigate the application of micro- and nano- bubbles technology for postharvest handling. The preparations of 1-MCP designed foruse asaqueous micro- and nano- bubbles (MNBs) solutions have been formulated. Bananas were dipped or sprayed with 30 ppb aqueous 1-MCP micro- and nano- bubbles (1-MCP-MNBs) then stored at 25°C. 1-MCP-MNBs were effective in delaying postharvest ripening of banana fruit.They reduced the respiration rate and ethylene production. Moreover, 1-MCP-MNBs delayed the yellowing and maintained firmness of banana fruits during storage.These results indicated that 1-MCP-MNBs can be used as an alternative method for delaying the postharvest ripening of banana fruits and application for other commodities needs tobe investigated further.