บทคัดย่องานวิจัย

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Increasing rates of postharvest water loss hasten ripening and alter respiration rates of avocado fruit.

Akkaravessapong, P.; Smith, L. G.; Joyce, D. C.; Simons, D. H.; Horton, I. F.; Beasley, D. R.;

Proceedings of the Australasian postharvest horticulture conference 'Science and technology for the fresh food revolution', Melbourne, Australia, 18-22 September, 1995. Year: 1996 Pages: 25-28 Ref: 6 ref.

1996

บทคัดย่อ

Increasing rates of postharvest water loss hasten ripening and alter respiration rates of avocado fruit.

Fruit respiration patterns in response to increasing rates of water loss were monitored in harvested Hass avocado fruits in individual chambers. Three flow-through humidity systems, >95%, 60% or 5% RH, at 20 deg C were used. CO2 and C2H4 concentrations in outflow air streams for each fruit were monitored 8 times per day. Average rates of weight loss for fruits were 0.2, 0.5 and 1.0% per day at >95%, 60% and 5% RH, respectively. Increasing rates of water loss advanced fruit ripening. Ripening period was judged as the number of days for each fruit to reach its respiratory climacteric peak. Ripening was advanced by 3 and 4 days for fruits held at 60% and 5% RH, respectively, compared with those at >95% RH, which took 13 days to ripen. Peak respiration rates were lower in fruits at 60% and 5% RH than in those at >95% RH. The respiration pattern was bimodal. The first, smaller, peak in respiration rate commenced 1-4 days after harvest. The time between the onset of the first and second respiration pe

aks decreased with increasing rates of water loss. Once the second respiration peak commenced, respiration rates reached their maximum in 2-3 days in all 3 treatments.