บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The reduction of browning in parsnips.

Toivonen, P. M. A.;

Journal of Horticultural Science Year: 1992 Vol: 67 Issue: 4 Pages: 547-551 Ref: 11 ref.

1992

บทคัดย่อ

The reduction of browning in parsnips.

Two approaches to reduce postharvest enzymatic browning in parsnips were examined: (1) cultivar selection and, (2) the use of a postharvest dip. Four cultivars were tested; White Spear was the least susceptible to browning while Cobham Improved Marrow was the most susceptible. There appeared to be no great differences in inherent tissue potential for browning. The high incidence of browning in Cobham Improved Marrow was however associated with large increases in solute leakage when roots were injured in a controlled manner. A postharvest dip containing 0.5% (w/v) each of calcium chloride, ascorbic acid and citric acid reduced browning to an acceptable level in Javelin, a cultivar with intermediate susceptibility to browning. It was concluded that the differences between cultivars was a consequence of the susceptibility of the root skin to injury and the effectiveness of the dip was limited by the extent of injury sustained by the particular cultivar.