บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Low temperature and controlled atmosphere storage of rambutan.

O'Hare, T. J.; Prasad, A.; Cooke, A. W.;

Postharvest Biology and Technology Year: 1994 Vol: 4 Issue: 1-2 Pages: 147-157 Ref: 16 ref.

1994

บทคัดย่อ

Low temperature and controlled atmosphere storage of rambutan.

ABSTRACT :

 

Fruits of 3 rambutan cultivars were stored for 25 days at 0 to 20 deg C. Deterioration in skin colour was the primary limiting factor to shelf-life at lower temperatures, whereas eating quality limited storage at higher temperatures. Under normal atmospheres, maximum shelf-life for cultivars R162, Jit Lee and R156 was attained at 7.5 deg (15 days), 10 deg (13 days) and 10 deg (11-12 days), respectively. Cv. R162 appeared more chill-tolerant than cultivars Jit Lee or R156. Chilling injury was characterized by a dark-maroon coloration of the skin in cultivars R162 and Jit Lee (red cultivars) and bronzing in cv. R156 (yellow cultivar). Storage of cv. R162 under enhanced carbon dioxide (9-12%) retarded colour loss and extended shelf-life by 4-5 days. Reduced oxygen (3%) or low levels of ethylene (5 p.p.m.) did not significantly affect the rate of colour loss. Objective measurements of colour (L*a*b*) were highly correlated with subjective skin colour quality assessment. Colour quality of cultivars J

it Lee and R162 was best correlated with a* value (r2 = 0.91 and 0.90, respectively) while cv. R156 was highly correlated with both L* (r2 = 0.93) and b* values (r2 = 0.91).