บทคัดย่องานวิจัย

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Calcium uptake and efflux, ion leakage, internal air space and cation exchange capacity in relation to mealiness in nectarine tissue.

Dawson, D. M.; Watkins, C. B.; Melton, L. D.;

Postharvest Biology and Technology Year: 1993 Vol: 3 Issue: 2 Pages: 131-141 Ref: 21 ref.

1993

บทคัดย่อ

Calcium uptake and efflux, ion leakage, internal air space and cation exchange capacity in relation to mealiness in nectarine tissue.

Nectarine fruits stored for 6 weeks at 0 deg C ripen abnormally and develop a dry, mealy texture with low levels of extractable juice. In tests with tissue discs from mealy and normally ripened fruits (cv. Fantasia), mealy fruit tissue had higher rates of Ca uptake and efflux than non-mealy fruit tissue. Ion leakage increased during ripening in both mealy and normally ripened fruit tissue, although there were differences in the leakage rates of different cations (K, Mg and Ca) between normally ripened and mealy tissue. The percentage internal air space in fruits decreased during normal ripening but increased significantly during ripening of mealy fruits. The cation exchange capacity of cell wall material decreased by 20% during normal ripening but increased by 41% in mealy fruits. It is suggested that differences between properties of normally ripened and mealy fruits are due to changes in the cell wall character and can be expressed in terms of Ca binding and retention properties possibly invol

ving the binding of water into the cell wall in a Ca pectate gel.