ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Fruit development and postharvest physiology of Cucumis metuliferus Mey., a new crop plant.

Mendlinger, S.; Benzioni, A.; Huyskens, S.; Ventura, M.;

Journal of Horticultural Science Year: 1992 Vol: 67 Issue: 4 Pages: 489-493 Ref: 11 ref.

1992

บทคัดย่อ

Quality factors were determined in C. metuliferus fruits picked at different stages of maturity, beginning with the approximate turning point 33 days from fruit set. During 28 days of development on the plant, FW, electrical conductivity and titratable acidity of fruits did not change, pH rose and then fell, and concentrations of reducing sugars and total soluble solids increased. In the same period, peel colour changed from green through whitish green to yellow and finally to orange, and the pigment profile showed a decline in pigments absorbing at 431 and 663 nm, and a rapid increase in those absorbing at 442 and 470 nm. Fruits picked at the whitish-green stage were exposed to ethylene (160 micro l/litre) for 24 h and their maturation during storage at 20 deg C was compared with that of untreated fruits. In treated fruits, the peel turned yellow-orange, and the pigment profile showed changes: chlorophyll and a fraction absorbing at 431 nm disappeared within 3 days, and a gradual increase occurred in pigments absorbing at 442 and 470 nm. Nontreated fruits took much longer to turn yellow and were still not fully ripe 3 months from harvest. An increase in the content of reducing sugars and a reduction in acidity during storage were recorded, but these changes were not dependent on ethylene application. Fruits left to ripen in the field exhibited higher TSS and reducing sugar values than fruits allowed to ripen in storage. Storage temperature affected fruit shelf life, which was longer at 20 deg or 24 deg that at 4 deg , 8 deg or 12 deg . Fruits lost only 4-6% of their water content during storage for 60 days.