ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of high temperature on the postharvest biosynthesis of carotenes and alpha -tocopherol in tomato fruit.

Hamauzu, Y.; Chachin, K.;

Journal of the Japanese Society for Horticultural Science Year: 1995 Vol: 63 Issue: 4 Pages: 879-886 Ref: 17 ref.

1995

บทคัดย่อ

Mature green tomato fruits were stored at 20, 30 or and 35 deg C and then transferred to other temperatures at various times within a 25-day storage period. Fruits transferred from 20 to 30 deg (20 right arrow 30 deg ) or from 20 to 35 deg (25 right arrow 35 deg ) developed less colour depth and had lower phytoene and lycopene contents than those which remained at 20 deg , but carotene contents increased temporarily in the 20 right arrow 30 deg treatment. Conversely, fruits transferred from 30 to 20 deg (30 right arrow 20 deg ) or from 35 to 20 deg (35 right arrow 20 deg ) became progressively redder. The ratio of lycopene precursors, phytoene, phytofluene and zeta -carotene to total carotenes was highest in fruits kept at 20 deg . In the 30 right arrow 20 deg or 35 right arrow 20 deg treatments, total carotene contents became almost the same as those of fruits kept at 20 deg , but the ratio of precursors to total carotenes became smaller while that of lycopene to total carotenes increased. In f

ruits at 30 deg , beta -carotene content and level of the cis-isomer increased, but in those in the 20 right arrow 30 deg treatment, the beta -carotene remained constant. alpha -Tocopherol content increased in fruits transferred from 35 or 30 to 20 deg .