ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Changes in fluorescent lipid peroxidation products of room-ripened and vine-ripened tomato fruits in relation to other ripening parameters.

Meir, S.; Rubin, L.; Zauberman, G.; Fuchs, Y.;

Postharvest Biology and Technology Year: 1992 Vol: 2 Issue: 2 Pages: 125-135 Ref: 21 ref.

1992

บทคัดย่อ

Changes in ripening parameters (pigment content, firmness and rates of respiration and ethylene evolution) and in lipid peroxidation products (aldehydes, malondialdehyde (MDA) and fluorescent compounds (FCs)), were examined at different maturity stages in tomato fruits (cv. F111) during ripening on the vine. During the ripening period the temperature in the greenhouse ranged between 12 and 25 deg C. These changes were compared with the corresponding changes occurring in room-ripened fruits, harvested at the mature green (MG) stage and stored at 12 or 22 deg . Some of the harvested fruits were treated with 600 micro l/litre ethylene for 2 days prior to storage at 22 deg . Except for aldehydes and MDA, all changes observed during ripening in vine-ripened fruits were enhanced in room-ripened fruits stored at 22 deg , treated or not with ethylene. The ripening pattern of fruits stored at 12 deg resembled that of vine-ripened fruits. These results suggest that the slow ripening rate during storage at 12 deg reflects the rate of natural ripening occurring on the vine. Among the lipid peroxidative processes assayed, accumulation of FCs proved to be a more sensitive parameter than accumulation of aldehydes and MDA for assessing the extent of lipid oxidation during tomato fruit ripening.