ผลของน้ำร้อนและเอทีฟอนต่อคุณภาพของมะระจีนตัดแต่ง
อภิรดี อุทัยรัตนกิจปิระมิด จิตรมาตรสุกัญญา เอี่ยมลออ และผ่องเพ็ญ จิตอารีย์รัตน์
วารสารวิทยาศาสตร์เกษตร 43 (3พิเศษ):408-411. 2555.
2555
บทคัดย่อ
One major problem in fresh fruits and vegetables is chlorophyll degradation. Heat treatment has reported to delay chlorophyll loss. Thus, this research focused on the effects of hot water dip on peel color change of fresh-cut bitter gourd cv. ‘Keaw Yok No. 16’. Fruits were cleaned and divided into 4 treatments: 1) Hot water dip at 55oC for 2 min. (HW), 2) 150 ppm ethephon dip followed by HW, 3) HW followed by ethephon dip and 4) Tap water dip (control). Thereafter, fruits were cut into 5 x 6 cmpieces before being packed in foam trays and over wrapped with PVC film. All treatments were stored at 10oC. HW could significantly maintain chlorophyll better than the other treatments. Chlorophyll loss was related to chlorophyllase activity. In addition, HW tended to reduce respiration rate and ethylene production of fresh-cut bitter gourd. The results suggested that ethylene induced yellowing and HW could delay chlorophyll loss of fresh-cut bitter gourd.