บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Heat stress and chilling sensitivity of different ripening classes of tomatoes.

Hakim, A.; Voipio, I.; Kaukovirta, E.;

Acta Horticulturae Year: 1995 Issue: No. 412 Pages: 209-214 Ref: 12 ref.

1995

บทคัดย่อ

Heat stress and chilling sensitivity of different ripening classes of tomatoes.

 

Mature green, pink, light red and red fruits of the cultivar Vibelco were heat treated at 38 deg C for 3 days, prior to storage at 2 deg for 6 weeks in paper or polyethylene bags. Fruit colour changes, visible chilling injury, CO2 and ethylene production, and electrolyte leakage were determined on removal from storage, or after transfer to 25 deg . Unheated fruits showed more chilling injury and turned red more slowly than the heated fruits. Both heated and unheated fruits stored in polyethylene bags showed more chilling injury, had a higher electrolyte leakage and increased CO2 production, but lower ethylene production, compared with fruits stored in paper bags. The fruits coloured up more rapidly in paper bags. Chilling sensitivity gradually declined from the mature-green to the red stage.