ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effects of topical postharvest applications of 6-pentyl-2-pyrone on properties of stored kiwifruit

Philip R. Poole and Kerry J. Whitmore

Postharvest Biology and Technology Vol: 12 Issue: 3 Pages: 229-237

1997

บทคัดย่อ

The effects of treating picking wounds of kiwifruit (Actinidia deliciosa) at harvest with 6-pentyl-2-pyrone (6PP, a fruit fragrance compound, also produced naturally by Trichoderma species, and used to prevent Botrytis cinerea rots) on the properties of stored kiwifruit were investigated. Firmness of treated fruit was no different from that of controls when stored at 0°C for up to 8 months. On restoration to ambient temperature (18°C), treated fruit stored at 0°C for 4 months or longer softened at a rate similar to that of control fruit, but treated fruit stored 2 months or less softened significantly more rapidly. 6PP caused freshly formed picking wounds to become necrotic. Residues of 6PP that had been applied to the picking wounds declined with a half-life of about 26 days at 0°C, and more rapidly where 6PP was applied directly to fruit slices. Higher residues occurred for 6PP applied to other external surfaces. Although only trace residues of 6PP were recovered from internal tissues, comparison with the persistent fungicide vinclozolin suggests that significant 6PP was absorbed into the fruit and subsequently degraded. The accelerated ripening of treated kiwifruit was attributed to a phytohormonal or phytotoxic effect of the 6PP at ambient temperatures.