Light mediated red colour degradation of the pomerac (Syzygium malaccense) in refrigerated storage
Sankat, C. K., Basanta, A. and Maharaj, V.
Postharvest Biology and Technology Vol: 18 Issue: 3 Pages: 253-257.
2000
บทคัดย่อ
The pomerac (Syzygium malaccense) is a highly perishable tropical
fruit. Harvested fruit keep for 4¯6 days under ambient
conditions (28°C) after which they deteriorate rapidly with
increased fading of the fruit's bright, strikingly red skin colour. Exposure to
light increased greatly red skin colour loss compared to dark storage when
fruit were kept at 5°C for 30 days. After 30 days, pomeracs stored under
lit conditions were light red (Hunter `a' value of 19.8) with an
anthocyanin absorbance reading of only 0.019 and a yellow or tan discolouration
within regions of red skin colour loss (Hunter `b' value of 16.8). Under
dark storage, degradation of red skin colour and hence yellowing was reduced.
After 30 days, lit stored fruit were light red (anthocyanin absorbance reading
of 0.166) with traces of yellow and with Hunter `a' and `b'
values of 26.2 and 13.7, respectively. Total colour difference (
E)
values also changed with both the rate and extent of E
changes being greater for fruit stored under lit conditions, compared with dark
storage.