บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Respiration and ethylene production in kiwifruit following hot water dips.

Irving, D. E.; Pallesen, J. C.; Cheah, L. H.;

Postharvest Biology and Technology Year: 1991 Vol: 1 Issue: 2 Pages: 137-142 Ref: 14 ref.

1991

บทคัดย่อ

Respiration and ethylene production in kiwifruit following hot water dips.

Fruits (cv. Hayward) were dipped in water at 38, 42, 46, 50 or 54 deg C for 8 min (for Botrytis cinerea control) prior to storage for 8 weeks at 0 deg and 95% RH. Control fruits were dipped in water at 20 deg . The respiration rate of fruits increased immediately following hot water treatment. Maximum stimulation of the respiration rate occurred at 50 deg . After 8 weeks' storage, the respiration rates of fruits dipped in water at 38, 42 and 46 deg were similar to the controls, whereas the respiration rates of fruits treated at 50 deg and 54 deg were slightly higher and considerably higher, respectively, than the controls. The same trend was apparent for ethylene production. Only the 54 deg treatment produced fruits softer than the controls following a 2-week shelf period. The results suggest that dipping fruits at 54 deg for 8 min may adversely affect fruit metabolism after storage.