บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Improvement of the keeping quality of feijoa fruit after harvest.

Akerman, M.; Zauberman, G.; Fuchs, Y.;

Hassadeh Year: 1993 Vol: 74 Issue: 1 Pages: 55-59, 108 Ref: 13 ref.

1993

บทคัดย่อ

Improvement of the keeping quality of feijoa fruit after harvest.

Harvested feijoa fruits were exposed to 100 p.p.m. ethylene for 48, 72 or 96 h or heated at 38 or 42 deg C for 48 h to enhance ripening. The effect of waxing on the appearance, firmness and acidity of the fruits was also examined. Both ethylene-treated and heated fruits showed a more rapid reduction in acidity during storage than untreated control fruits. This reduction was more rapid in ethylene-treated fruits than heated ones. Some of the heated fruits showed internal browning. Respiration rate and ethylene evolution were greater in ethylene-treated fruits than in controls. Waxing of both picked and abscised fruits did not have any effect on their firmness or acidity, but did markedly improve their appearance.