บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest heat treatment improves firmness and quality in apples.

Mignani, I.; Zocchi, G.; Piagnani, C.;

COST 94. The post-harvest treatment of fruit and vegetables: quality criteria. Proceedings of a workshop, Bled, Slovenia, 19-21 Apr. 1994. Year: 1994 Pages: 45-52 Ref: 6 ref.

1994

บทคัดย่อ

Postharvest heat treatment improves firmness and quality in apples.

ABSTRACT :

 

In a preliminary experiment, Gala, Fuji and Granny Smith apples harvested on different dates were heat-treated with temperatures ranging from 38 to 46 deg C, for 8 to 120 h. The fruits were stored at room temperature and flesh firmness was measured after 9, 11 or 15 days. Heat treatment had no effect on the firmness of Fuji or Granny Smith fruits. Treatment of Gala apples at 42 deg for 48 or 72 h resulted in good firmness but the results varied according to harvest date. In a longer term experiment, Granny Smith apples were treated at 38 deg for 120 h. After 6 months' cold storage, flesh firmness was significantly higher in treated than in non-treated fruits. 14C-Leucine incorporation continued for many days after harvesting and was higher in treated than in non-treated fruits, suggesting that protein synthesis capacity continues for many days after harvesting and that heat treatment induced a higher activity presumably linked to de novo synthesis of mRNAs.