บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Characterization of the ripening of carambola (Averrhoa carambola L.) fruits.

Mitcham, E. J.; McDonald, R. E.;

Proceedings of the Florida State Horticultural Society Year: 1991, publ. 1992 Vol: 104 Pages: 104-108 Ref: 14 ref.

1992

บทคัดย่อ

Characterization of the ripening of carambola (Averrhoa carambola L.) fruits.

Carambola cv. Arkin fruits were harvested at 4 stages of ripeness: dark green (DG), light green, colour break (CB) and ripe. Additional ripe fruits were stored at 21 deg C until overripe (OR). The ratio of CIE colour a:b increased during ripening inversely to the decrease in fruit firmness. Respiration and ethylene production of fruits of different ripeness stages suggested a possible climacteric pattern. However, daily monitoring of individual fruit respiration and ethylene production provided inconclusive evidence. The cell walls of DG fruits were comprised mainly of cellulose (60%) and hemicellulose (27%), with pectin polymers accounting for only 13%. There was an increase in the proportion of less tightly bound chelator-soluble pectin and a decrease in covalently-bound pectin during ripening. The amount of total cell-wall uronic acid decreased at the OR stage. The amount of hemicellulose decreased from the CB stage onwards and the proportion of cellulose increased throughout the ripening process.