Enhancement of coloration of Satohnishiki sweet cherry fruit by postharvest irradiation with ultraviolet rays.
Kataoka, I.; Beppu, K.; Sugiyama, A.; Taira, S.;
Environment Control in Biology Year: 1996 Vol: 34 Issue: 4 Pages: 313-319 Ref: 14 ref.
1996
บทคัดย่อ
Mature fruits of Prunus avium cv. Satohnishiki lacking a red coloration were collected from 11-year-old trees growing in a commercial orchard in Kagawa Prefecture, Japan. Fruits were exposed to UV irradiation at different intensities (provided by covering fruits with layers of cheesecloth), for different durations (0-48 h), at different temperatures (11, 17 and 23 deg C), or to white fluorescent light. UV irradiation at 2.35 W/m2 markedly promoted red colour development and increased the anthocyanin content in the skin within 48 h; exposure to white light had little effect. The red colour developed even in the dark after UV irradiation, although the degree of colouration depended on the length of treatment. There was no additional effect when UV light was combined with white light. By lowering the temperature from 23 deg to 11 deg during irradiation, the effectiveness of the irradiation was reduced. Fruit weight loss increased with increased intensity of irradiation, but it decreased as the temp
erature was reduced. The soluble solids content and firmness of the skin and flesh were not appreciably affected by UV treatment.