บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of stage of maturity, postharvest treatments and storage conditions on superficial scald and quality of apples.

Manseka, V. S.; Vasilakakis, M.;

Acta Horticulturae Year: 1993 Issue: No. 326 Pages: 213-224 Ref: 24 ref.

1993

บทคัดย่อ

Effect of stage of maturity, postharvest treatments and storage conditions on superficial scald and quality of apples.

Imperial Double Red Delicious (IDRD) and Granny Smith (GS) apples were each harvested on 3 dates. At each harvest, samples were analysed for flesh firmness, SS content, colour, titratable acidity, ascorbic acid and internal ethylene concentration. Fruits were then subjected to various postharvest treatments (ascorbic acid, CaCl2, diphenylamine (DPA)) and stored in 3 different atmospheres (air at 0 deg C and 90-95% RH, modified atmosphere (MA) storage at 0 deg , ultra low oxygen (ULO) storage (1% CO2 + 1% O2)). Stored samples were assessed for superficial scald. Air-stored GS fruits treated with 2000 p.p.m. DPA and held for 6 months developed a low % of scald symptoms (7.91% compared with 32.84% in control fruits after exposure to 20 deg for one day). GS fruits treated with 4000 p.p.m. ascorbic acid applied as a prestorage dip developed only 26.50% scald. Air-stored IDRD fruits treated with 1500 p.p.m. DPA and held for 7 months developed 35.25% scald compared with 56.87% in control fruits. Treatment with 4000 p.p.m. ascorbic acid + 0.125 M CaCl2 slightly reduced the incidence of scald (49.90%). Fruit colour and SS content at harvest in both cultivars varied considerably with the stage of maturity but much of this variation disappeared during storage. No scald symptoms developed on late-harvested GS fruits, little scald was observed on IDRD fruits. ULO-stored GS fruits did not develop scald during subsequent shelf life compared with 33.51% scald on MA-stored fruits. However, IDRD fruits stored under similar conditions developed 26.21% scald during subsequent shelf life. ULO-stored fruits of both cultivars generally had better flesh firmness, colour and higher titratable acidity. Fruits stored in MA were softer and developed more scald, but had higher SS content. The sensitivity to scald incidence appeared to be related to cultivar, maturity at harvest and storage conditions. More effective control over scald was achieved with ULO storage and slightly with DPA used as a prestorage chemical treatment.

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