บทคัดย่องานวิจัย

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Effect of modified atmospheres on internal physiological browning of Fuerte avocados.

Truter, A. B.; Cutting, J. G. M.; Bower, J. P.; Eeden, S. J. van;

Yearbook - South African Avocado Growers' Association Year: 1991 Vol: 14 Pages: 50-52 Ref: 18 ref.

1991

บทคัดย่อ

Effect of modified atmospheres on internal physiological browning of Fuerte avocados.

Fuerte fruits were stored in a controlled atmosphere (2% O2 + 10% CO2), modified atmosphere (CO2 'shock', using 25% CO2 for 3 days, with decreasing O2 reaching 1% after 3 days, followed by storage in the normal atmosphere) or regular (normal) atmosphere for 4 weeks. Before, during and after storage, samples of fruits were analysed for PPO activity and ABA content. Both these parameters were lowest in ripe fruits that had been subjected to CO2-shock storage, which indicated that these fruits may have been subjected to lower postharvest stress than those from the other 2 treatments. PPO activity was highest in ripe fruits held in a controlled atmosphere but these had the lowest incidence of physiological browning (mesocarp discoloration and vascular abnormalities); the highest incidence of this disorder was found in controls held in a regular atmosphere. The advantages of CO2 'shock' storage are discussed.