ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Postharvest atemoya fruit splitting during ripening

Robert E. Paull

Postharvest Biology and Technology Vol: 8 Issue: 4 Pages: 329-334.

1996

บทคัดย่อ

Postharvest atemoya (Annona cherimola Mill × Annona squamosa L.) fruit splitting started when the respiration rate reached its peak and as ethylene production increased. The splitting coincided with the three-fold increase in total soluble solids. There was an increase in dry matter content of the skin and receptacle and a decrease in dry matter content of flesh. Shrink wrapped fruit had reduced weight loss and fewer and narrower splits. Heating fruit to 47.5°C, with increasing levels of humidity increased split number and width. The results suggest that osmotic and subsequent turgor changes related to production of neutral sugars during ripening led to a movement of water from the skin and possibly receptacle to the flesh. The increase in receptacle diameter increased the stress on the flesh and skin leading to fruit splitting.