บทคัดย่องานวิจัย

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The biochemical basis of accelerated softening in papaya following storage at low temperature.

Ali, Z. M.; Lazan, H.; Ishak, S. N.; Selamat, M. K.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 230-232 Ref: 10 ref.

1993

บทคัดย่อ

The biochemical basis of accelerated softening in papaya following storage at low temperature.

Pawpaw fruits are susceptible to chilling injury in the temperature range 10-15 deg C. The significance of cell wall enzymes in accelerated softening of ripening chill-injured fruits was investigated. Fruit firmness, polyuronide solubilization and depolymerization and activity of cell wall degrading enzymes were determined in pawpaw (cv. Exotica) fruits kept at 10 deg for 0, 5, 10, 15 or 20 days and then brought to ambient temperature (25 deg ) to ripen. Transferring fruits to ambient temperature following storage at 10 deg resulted in accelerated increases in fruit colour development and firmness loss. Activity of cell wall hydrolases and pectin depolymerization also increased rapidly at 25 deg . Storage at 10 deg for up to 20 days totally inhibited the development of peel colour but only suppressed the rate of decrease in firmness and the increase in cell wall enzyme activity. It is possible that polygalacturonase, pectin methylesterase [pectinesterase] and beta -galactosidase play significant roles in the development of chilling injury in pawpaw fruits when chill-stored fruits are returned to ambient temperatures.