ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of temperature on bruising damage in 'Gravenstein' apples.

Sekse, L.; Opedal, M. L.;

Acta Horticulturae Year: 1993 Issue: No. 326 Pages: 299-303 Ref: 6 ref.

1993

บทคัดย่อ

Apple fruits were harvested at medium ripeness and one set of samples was stored at 4 deg C for a few days before being injured by a 100 g metal weight hitting the fruit from different heights (3, 5 and 10 cm). The samples were then stored for a few days at 4, 12 or 20 deg before they were assessed for damage. A 2nd set of samples was stored at 1, 4, 12 or 20 deg immediately after harvest and then mechanically injured after a few days. The fruits were then stored at 4 deg and assessed for damage a few days later. Raising the temperature of the fruit flesh to 20 deg before making the injury distinctly reduced visible damage. The reduction in discoloration was more distinct than was the physical damage (measured as diameter of the injury). Similar effects were obtained by raising the storage temperature of the fruits after injury, but to a lesser extent; raising the temperature to 20 deg for a few days reduced visible injury. The reduction in discoloration was also pronounced in this case. The benefits of using temperature manipulations compared with the risks of losing storage potential and reducing the shelf life of the fruits are discussed. It is concluded that improvements in the packing line and adjustments during packing may be more beneficial than using the temperature manipulations discussed.