ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Durian fruit ripening and the effect of variety, maturity stage at harvest, and atmospheric gases.

Tongdee, S. C.; Suwanagul, A.; Neamprem, S.;

Acta Horticulturae Year: 1990 Issue: No. 269 Pages: 323-334 Ref: 6 ref.

1990

บทคัดย่อ

Durian fruits (cultivars Chanee, Kan Yao and Mon Tong) harvested at 3 maturity stages were stored at 22 deg C. The ripening fruits exhibited a very marked climacteric rise in respiration and a parallel increase in ethylene evolution, immediately upon harvest. The rates of CO2 and ethylene production at harvest and the peak climacteric respiratory value were higher in fruits harvested at a more advanced stage. The number of days between harvest and the climacteric peak was reduced as the maturity stage at harvest advanced. Ripening of fruits stored in low O2 and/or high CO2 atmosphere was studied. Low O2 (10%) caused a significant reduction in CO2 and ethylene production. However, the onset or ripening and ripe fruit quality were not affected. Ripening was inhibited in fruits stored in O2 at 5 to 7.5% but recovered when fresh air was subsequently introduced. O2 at this level did not affect ripening in fruits harvested at an advanced stage of maturity. Fruits stored in 2% O2 failed to resume ripening when removed to air. Fruits stored in CO2 at 10 or 20% were either not affected or showed a slight reduction in ethylene production. Thus high levels of CO2 alone did not influence the onset of ripening or other quality attributes of ripe fruits. High CO2 (5, 10, 15 or 20%) in combination with low O2 (10%) in the storage atmosphere had a greater effect on the condition of the aril than either high CO2 or low O2 alone. The aril remained hard in the less mature fruits stored in 10% O2 and 15 or 20% CO2.