บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Maturing Chinese gooseberry: nutrition metabolism and storage characteristics at high temperature.

Liu ShiFang; Xu ShuHong; Wu JiaSen; Tong ZhuPing; Chai ShiMin;

Journal of the Zhejiang Forestry College Year: 1996 Vol: 13 Issue: 3 Pages: 359-363 Ref: 5 ref.

1996

บทคัดย่อ

Maturing Chinese gooseberry: nutrition metabolism and storage characteristics at high temperature.

For Chinese gooseberry (Actinidia chinensis [A. deliciosa]) cv. Huang Pi, the best edible quality was achieved within 7 days after harvest at 20.0-33.3 deg C. During this period, the sugar/acid and solid/acid ratios were 11.76-13.23 and 25.0-26.5, respectively. The peak respiration rate value was 76.3 mg kg-1 h-1 at 33.3 deg C. Hereafter, the increase in soluble solids content was faster than that of soluble sugars, and the total organic acid content declined rapidly. The protein and vitamin C [ascorbic acid] contents of harvested fruits declined rapidly at 28-33 deg . When the fruits were best for eating, protein content was 1.58% and vitamin C content was 525 mg/kg. Treatment with a polysaccharide (PS) solution was better than that with a monosaccharide (GS) solution for maintaining the freshness of fruits at room temperature. The fruit walls began to wrinkle when the rate of weight loss was 5.5 plus or minus 0.5%. Fruits treated with PS were kept fresh for 14 days, compared with 3 days for th

e control. The best method of maintaining freshness involved spreading out the fruits treated with PS or GS solution and storing them in unsealed polyethylene plastic bags at 1-3 deg .