บทคัดย่องานวิจัย

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Inhibition of tomato ripening by acetaldehyde vapour or anaerobic conditions prior to storage.

Pesis, E.; Marinansky, R.;

Journal of Plant Physiology Year: 1993 Vol: 142 Issue: 6 Pages: 717-721 Ref: 23 ref.

1993

บทคัดย่อ

Inhibition of tomato ripening by acetaldehyde vapour or anaerobic conditions prior to storage.

Exposure of tomato fruits (cv. Bar 54) to 0.2-0.4% acetaldehyde (AA) vapour for 24 h prior to storage at 12 or 20 deg C caused inhibition of fruit ripening as expressed by less colour development. The endogenous concentrations of AA and ethanol in the juice were positively correlated with the AA concentration applied. Application of 0.6% AA vapour to cv. 111 for a duration of 6-24 h also caused significant delay in colour development. Colour inhibition occurred with fruits harvested either at the breaker or turning-pink stage. Exposure of cv. 111 to N2 or to CO2 at different concentrations (50-90%) for 24 h prior to storage in air resulted in production of endogenous AA and ethanol. Inhibition of ripening was greatest after treatment with 98% N2 or 90% CO2, which also led to the highest concentrations of AA and ethanol. Polygalacturonase (PG) activity was inhibited by AA as well as by CO2 or N2 pretreatments.