บทคัดย่องานวิจัย

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Reduction of chilling injury symptoms of stored avocado fruit by prestorage treatment with high nitrogen atmosphere.

Pesis, E.; Marinansky, R.; Zauberman, G.; Fuchs, Y.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 251-255 Ref: 16 ref.

1993

บทคัดย่อ

Reduction of chilling injury symptoms of stored avocado fruit by prestorage treatment with high nitrogen atmosphere.

Avocado (cv. Fuerte) fruits were harvested and exposed to 97% N2 for 24 h at 17 deg C. Fruits were then transferred for storage at 2 deg for 3 weeks followed by shelf-life at 17 deg . Chilling injury, chlorophyll content, CO2 and ethylene production, ion leakage and total SH content were determined during storage. Pretreatment with N2 for 24 h prior to cold storage reduced chilling injury symptoms significantly. Fruit softening was also delayed. Treated fruits had lower respiration rates and ethylene production during cold storage and shelf-life. Ion leakage was significantly lower in treated fruits, while the reducing power (expressed as total SH-groups found in the tissue) was higher in treated fruits. The amount of chlorophyll extracted from fruit peel was negatively correlated with the severity of chilling injury.