บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest fruit pigmentation and weight of 'Heritage' and 'Redwing' red raspberries artificially exposed to -2.5 deg C.

Warmund, M. R.; Nonnecke, G. R.;

Acta Horticulturae Year: 1993 Issue: No. 352 Pages: 253-258 Ref: 4 ref.

1993

บทคัดย่อ

Postharvest fruit pigmentation and weight of 'Heritage' and 'Redwing' red raspberries artificially exposed to -2.5 deg C.

Heritage and Redwing raspberry fruits were sampled at 6 stages (1 = green, 2 = yellow, 3 = mottled, 4 = pink, 5 = red and 6 = dark red) on 29 Sep. 1992. FW was recorded and half the fruits were placed in vials containing water at 23 deg C. Other samples were cooled to -2.5 deg at 1 deg /h and held at this temperature for 2 h. After storage at 4 deg for 4 h, fruits were placed in vials containing water at 23 deg . Colour stages and FW were recorded every 24 h for 6 days after collection. By 4 days after harvest, Heritage and Redwing fruits collected at the green stage and subjected to -2.5 deg were at the dark red and mottled stage, respectively. In contrast, fruits sampled at all other stages were dark red or purple (overripe) by 4 days after harvest. When samples were harvested at stages 3-5, cooled fruits were almost always at a lower colour stage than those left at 23 deg . Redwing had greater fruit weight than Heritage after harvest. At stages 2-6, Heritage fruits exposed to -2.5 deg had a greater percentage weight loss than those kept at 23 deg for 6 days, whereas cooled and non-cooled Redwing fruits showed similar weight losses.