ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Influence of heat treatment on the physiological response of sweet pepper kept at chilling temperature.

Mencarelli, F.; Ceccantoni, B.; Bolini, A.; Anelli, G.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 238-243 Ref: 7 ref.

1993

บทคัดย่อ

Induction of thermotolerance in sweet peppers by using short-time and long-time heat treatments was investigated as well as protection of sweet pepper fruits from low temperature injury. Sweet green peppers (cv. Quadrato d'Asti) were immersed in water at 20, 35, 40, 45 or 50 deg C for 45 min and then kept at 4 deg for 2 days followed by 20 deg for 2 days. During storage, gas samples were analysed for ethylene and CO2 concentrations, and ion leakage and proteins were determined in fruit tissue samples. For long-time heat treatment, fruits were heated at 40 deg for 20 h and then placed at 4 deg for 2 days; after that fruits were held at 20 deg for 24 h. Another group of fruits was kept continuously at 4 deg without heat treatment. Ethylene production and respiration were measured. Ethylene production by fruits treated at 40 and 45 deg for a short time was considerably less (5 and 10 times, respectively) than that of untreated fruits. Ion leakage from discs excised at the end of the test increased progressively from 35 deg - to 50 deg -treated samples (19 to 29%). Treatment at 50 deg for 45 min resulted in severe membrane damage. Long-time heat-treated fruits showed no symptoms of chilling injury and exhibited a rise in CO2 and ethylene production after transfer to 20 deg . Ion leakage was significantly lower from heat-treated fruits than from controls.