บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest changes in total soluble solids and tissue pH of cherimoya fruit stored at chilling and non-chilling temperatures.

Gutierrez, M.; Lahoz, J. M.; Sola, M. M.; Pascual, L.; Vargas, A. M.;

Journal of Horticultural Science Year: 1994 Vol: 69 Issue: 3 Pages: 459-463 Ref: 16 ref.

1994

บทคัดย่อ

Postharvest changes in total soluble solids and tissue pH of cherimoya fruit stored at chilling and non-chilling temperatures.

ABSTRACT :

 

Total soluble solids (TSS) and pH were determined in cherimoya fruits (Annona cherimola) stored at 1, 4, 12 or 22 deg C. TSS increased from about 8.3 deg Brix to 22 deg Brix during 4 days at 22 deg . At the same time fruit pulp pH declined from 6.2 to 4.3. Similar values in TSS and pH were not reached until the tenth day at 12 deg . Fruits stored at 4 deg underwent a slower increase in TSS and the decrease in pH was less than 1 unit. Storage at 1 deg for 27 days did not modify pH, and TSS increased by only 2 deg Brix. Chilling injury was dependent on the length and temperature of storage. Fruits rewarmed to 22 deg after storage for 11 days at 4 deg underwent changes in TSS and pH similar to those found in fruits placed directly in air at 22 deg ; in contrast, pH was not modified when the chilling storage was for 15 days. However, rewarming of fruits previously stored at 1 deg resulted in a slight increase in TSS and a small change in pH.