บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Ethanol inhibits ripening of tomato fruit.

Hong, J. H.; Lee, S. K.; Kim, J. K.;

Acta Horticulturae Year: 1995 Issue: No. 398 Pages: 147-157 Ref: 17 ref.

1995

บทคัดย่อ

Ethanol inhibits ripening of tomato fruit.

 

Tomato fruits (cv. Recento) harvested at mature green and breaker stages were exposed to ethanol vapour (5 ml/kg for 5 h at 18 deg C) or infiltrated with ethanol (5 ml/kg) under vacuum. Both ethanol treatments inhibited colour development. Untreated fruits at the mature green and breaker stages ripened within 20 and 16 days, respectively, whereas fruits exposed to ethanol vapour ripened within 32 and 22 days, respectively. Ethanol treatment delayed the ethylene climacteric. The delay in ripening was greater in fruits exposed to ethanol vapour compared with infiltration.