ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Physiological changes associated with fruit ripening and the development of mealy texture during storage of nectarines.

Harker, F. R.; Sutherland, P. W.;

Postharvest Biology and Technology Year: 1993 Vol: 2 Issue: 4 Pages: 269-277 Ref: 11 ref.

1993

บทคัดย่อ

Ripening of nectarines (cv. Fantasia) was studied using a whole cell approach. Adhesion between cells was measured by the application of tensile tests to plugs of mesocarp tissue, followed by the examination of the fracture surface using low temperature scanning electron microscopy. Other physical attributes of the fruit tissue that were measured included (1) the propensity with which cells ruptured in hypotonic solutions, (2) tissue density and the volume of airspace, and (3) water potential, osmotic potential and turgor pressures. Fruits which were ripened after harvest or after 4 weeks' storage at 0 deg C remained juicy when ripe, whereas fruits stored for 7 weeks at 0 deg ripened abnormally, developing a dry and mealy texture. During ripening, adhesion between cells decreased, turgor pressures decreased and the propensity of cells to rupture increased. These changes occurred in both non-mealy and mealy fruits from all storage regimes. The main differences between non-mealy and mealy fruits w

ere the presence or absence of juice on the fracture surface following the application of tensile tests, and higher % airspace in tissue from abnormally ripened fruits. It is suggested that the processes leading to the hydration and exudation of juice onto the cell wall surfaces are important in determining the texture of ripening nectarines.