ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The post-harvest ripening of water stressed banana fruits.

Burdon, J. N.; Dori, S.; Lomaniec, E.; Marinansky, R.; Pesis, E.;

Journal of Horticultural Science Year: 1994 Vol: 69 Issue: 5 Pages: 799-804 Ref: 17 ref.

1994

บทคัดย่อ

ABSTRACT :

Maintaining banana fruits in a low humidity environment accelerated fruit ripening. This was reflected in an earlier increase in respiration and ethylene production and more advanced peel colour and increased pulp sugars. At the end of the trial, the fruits kept in low humidity were yellow with green tips (stage 5) whereas those kept at high humidity were still green (stage 1-2). Fruits kept at low humidity did not show a large increase in pulp ethylene production compared with the fruits stored at high humidity. This difference occurred despite a large increase in the ACC content of both samples, with the low humidity fruits preceding the high humidity fruits by 2 days. The peel ethylene production of fruits stored at low humidity increased dramatically as the fruits ripened, coinciding with an increase in ACC. The ACC oxidase activity of the peel reflected the ethylene production with a large increase in fruits stored at low humidity and a later, smaller increase in those stored at high humidi

ty. The ACC oxidase activity of the pulp of fruits stored at low or high humidity increased gradually during storage. The changes in ethylene production are discussed with reference to banana ripening being regarded as co-ordinated by pulp ethylene production while the peel is passive, depending on pulp ethylene production for degreening.