ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Ethylene production and respiratory characteristics of papaw.

Jobin-Decor, M. P.; O'Hare, T. J.;

Proceedings of the Australasian postharvest horticulture conference 'Science and technology for the fresh food revolution', Melbourne, Australia, 18-22 September, 1995. Year: 1996 Pages: 63-66 Ref: 6 ref.

1996

บทคัดย่อ

An Innisfail line of papaw [pawpaw] fruits was harvested green (or with a tinge of yellow) and stored at 0-25 deg C. At temperatures at which an ethylene and respiratory peak occurred (15-25 deg ), the ethylene peak preceded the respiratory peak. Ethylene peaks were recorded when fruits were still green (before colour-break), whereas respiratory peaks were associated with colour-break. Fruits at temperatures which did not record respiratory peaks (0-10 deg ) did not change in colour during the trial. The magnitude of ethylene production and respiration increased with temperature. Average hourly ethylene production and respiration rates for fruits at 20 deg were 0.7 micro l C2H2/kg and 12 mg CO2/kg, respectively. The results indicate that ethylene can be produced without any external change in coloration and in many cases green fruits may be producing considerably greater quantities of ethylene than coloured fruits. Consequently, green pawpaws should not be co-shipped with ethylene-sensitive frui

ts under the premise that the former do not produce significant amounts of ethylene.