Relationship between changes in electrical conductivity and ethylene production in avocado fruits.
Montoya, M. M.; Lopez-Rodriguez, V.; Plaza, J. L. de la;
Lebensmittel-Wissenschaft & Technologie Year: 1994 Vol: 27 Issue: 5 Pages: 482-486 Ref: 9 ref.
1994
บทคัดย่อ
ABSTRACT :
Electrical conductivity (EC) measurements were carried out in avocado cv. Hass fruits kept (i) at 20 deg C for up to 11 days, or (ii) during storage at 4 deg (just below the critical temperature of 5 deg for this cultivar) in normal atmosphere or modified atmosphere, and subsequently during ripening at 20 deg . In parallel with EC, pulp firmness, respiration rate and ethylene production were measured to estimate the time course of ripening. EC of non-refrigerated fruits increased slightly during the first 5 days after harvest. Afterwards, it increased rapidly and reached a maximum on the 7th day. A drop in EC was observed when the fruits became overripe at about day 10. The onset of a steep rise in conductivity was followed by softening and reflected the beginning of the ripening process. Moreover the EC peak occurred at the same time as the ethylene peak. These results allow EC to be used as a maturity index that is simple and rapid to measure. In refrigerated fruits transferred to 20 deg , a s
imilar EC pattern was found. This curve, together with the ethylene and respiratory curves, was modified by both storage conditions and storage period. These alterations were strong when chilling injury occurred, with a rise in EC indicating the onset of chilling injury.