ผลของระยะความบริบูรณ์ต่อการเกิดอาการไส้สีน้ำตาลของสับปะรดพันธุ์ตราดสีทอง
มัณฑนา บัวหนอง และ เฉลิมชัย วงษ์อารี
วารสารวิทยาศาสตร์เกษตร 43 (3พิเศษ):427-430. 2555.
2555
บทคัดย่อ
Effect of maturity stages on internal browning of pineapple fruits cv. ‘Trad Sri Thong’was investigated. Fruits were harvested at mature green, ¼ ripe and½ripe stages in Pluak Daeng, Rayong province, then stored at 13 OC, 85 % RH for 4 weeks. The result showed thatthe stages of maturity significantly affected internal browning, electrolyte leakage, activity of polyphenol oxidase (PPO) and storage life of pineapple fruits (P<0.01). Pineapple fruits harvested at ½ ripe stage exhibited the internal browning score 2 within 2 weeks of storage, and had higher electrolyte leakage (53.05 %) and activity of PPO (4.45 DOD410 /min•mg protein) than the mature green fruits which reached internal browning score 2 in week 3. Additionally, electrolyte leakage and PPO activity of the mature green pineapple fruits were 42.11and3.21 DOD410 /min•mg protein, respectively. The storage life of pineapple fruits was determined by 50% internal browning symptom. The ¼ ripe and ½ ripe stages had shorter storage life of 14 days of storage than the mature green fruits which had 21 day of storage.