บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Development of flavor attributes in the fruit of C. melo during ripening and storage.

Wyllie, S. G.; Leach, D. N.; Wang YouMing;

Biotechnology for improved foods and flavors. Year: 1996 Pages: 228-239 Ref: 9 ref.

1996

บทคัดย่อ

Development of flavor attributes in the fruit of C. melo during ripening and storage.

The changes in total soluble solids (TSS), pH, sugars, free amino acids, organic acids, total volatiles and soluble minerals including Na, P, Ca and Mg, were determined in fruits of melons cv. Makdimon during development, ripening and storage. Changes in flesh pH, total sugars, total volatiles, the amino acids valine, serine, threonine, proline and P and Na were strongly correlated with those of TSS. Therefore, if TSS is taken as an indicator of fruit maturity and flavour as is often the case, then each or all of the above parameters may also be determinants of fruit quality. The influence of fruit maturity at harvest and postharvest storage time on the changes in many of these flavour related parameters and how these may relate to the development of fruit quality are discussed.