ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Postharvest physiology, storage and handling of red raspberry.

Robbins, J. A.; Fellman, J. K.;

Postharvest News and Information Year: 1993 Vol: 4 Issue: 2 Pages: 53N-59N Ref: 87 ref.

1993

บทคัดย่อ

Morphological features which influence fruit firmness in raspberry include overall fruit size, hairiness, number and size of drupelets, receptacle cavity depth and width, and individual pit weight. The content of anthocyanins responsible for fruit colour varies between cultivars and increases with fruit maturity before harvest and with further ripening during storage. Juice pH, titratable acidity, and the content of soluble solids contribute to fruit flavour. Whereas juice pH varies only slightly between cultivars, titratable acidity and soluble solids vary significantly between cultivars. Titratable acidity decreases and total soluble solids increase with maturity and during storage. Raspberry fruits are nonclimacteric in their respiratory behaviour. Cultivars with high respiration rates produce more ethylene during ripening and, although relatively soft at harvest, soften less rapidly during storage. Postharvest weight loss is influenced by temperature and humidity of the storage atmosphere. Cold storage slows down the rates of respiration, ripening, changes in colour and texture, moisture loss and loss of fruit firmness. It also retards fungal spore germination and mould growth. Recommended storage temperature is -0.5 to 0 deg C at 90-95% RH. CA storage using high CO2 pressure and reduced O2 pressure is effective in reducing the incidence of rots and maintaining fruit quality. Raspberries are susceptible to several postharvest diseases of fungal origin, of which grey mould (Botrytis cinerea) is the most common. Attempts to control these diseases have included postharvest treatment with SO2 and preharvest treatment with pyrrolnitrin.