บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest water relationships and tissue browning of rambutan fruit.

Landrigan, M.; Morris, S. C.; Eamus, D.; McGlasson, W. B.;

Scientia Horticulturae Year: 1996 Vol: 66 Issue: 3/4 Pages: 201-208 Ref: 16 ref.

1996

บทคัดย่อ

Postharvest water relationships and tissue browning of rambutan fruit.

The water status of excised spinterns or spintern plus pericarp and attached endocarp of rambutan fruits was measured 3 times during storage for 8 days at 20 deg C. Changes in fruit colour were also recorded. The development of browning was preceded by water loss and concomitant declines in water potential of spinterns and skin. As water potential decreased cell turgor also declined. There was a strong negative correlation between water potential and browning such that as browning score increased, water potential declined. Similarly relative water content showed a negative correlation with browning. Water was lost from intact rambutan fruits via spinterns and replaced by water from the skin. It is proposed that due to excessive water loss and the development of plasmolysis, a loss of membrane permeability occurred and this then allowed the browning processes to proceed.