บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Physiology, biochemistry and detection of bruising (mechanical stress) in fruits and vegetables.

Miller, A. R.;

Postharvest News and Information Year: 1992 Vol: 3 Issue: 3 Pages: 53N-58N Ref: 75 ref.

1992

บทคัดย่อ

Physiology, biochemistry and detection of bruising (mechanical stress) in fruits and vegetables.

The continuing consumer demand for high quality fruits and vegetables coupled with the suppliers' need to reduce losses due to product degeneration and/or microbial colonization has necessitated vigorous and ongoing research to understand the mechanisms by which plant tissues and organs respond to mechanical stress/injury (bruising). This injury, incurred during harvest, transport and handling prior to processing or fresh-market sale, results in numerous biochemical and physiological changes. Depending on the plant or plant organ affected, the response may involve healing to reduce water loss and microbial infection, or may be degenerative, resulting in accelerated aging over that already programmed by postharvest development. At present, it is not practical to eliminate all sources of bruising, but technology and common sense allow us to identify specific points in the path from field to consumer that are particularly injurious. In the future, emerging technologies may enable us to develop non- destructive techniques to distinguish and separate bruised from acceptable produce.