บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

A study on polyamine change and browning of fruit during cold storage of litchi (Litchi chinensis Sonn.)

Yue-Ming Jiang and Fang Chen

Postharvest Biology and Technology Vol: 5 Issue: 3 Pages: 245-250

1995

บทคัดย่อ

A study on polyamine change and browning of fruit during cold storage of litchi (Litchi chinensis Sonn.)

Litchi fruit (cv. Huaizhi) were treated with 1 mmol/l of the polyamines putrescine, spermidine and spermine, respectively, and then stored for up to 30 days at 5°C. They were compared with the natural levels of these polyamines during storage. Changes in the peroxide content, relative leakage rate and ethylene production rate were also measured. As the fruit browned during storage, peroxides increased as did ethylene production and membrane permeability, while the three polyamines decreased in concentration. Addition of each polyamine increased the levels of the other two in almost every case and delayed the changes associated with senescence such as browning, peroxide level, ethylene production and cell leakage. Among those polyamines tested, spermine was the most effective.