บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest storage temperature and film wrap effects on quality of chayote, Sechium edule Sw.

Aung, L. H.; Harris, C. M.; Rij, R. E.; Brown, J. W.;

Journal of Horticultural Science Year: 1996 Vol: 71 Issue: 2 Pages: 297-304 Ref: 13 ref.

1996

บทคัดย่อ

Postharvest storage temperature and film wrap effects on quality of chayote, Sechium edule Sw.

Chayote fruit quality deteriorates with storage. During storage at 25 deg C, fruits lost 1.3% of their FW per day, compared with 0.5%/day at 15 deg and 0.02%/day at 10 deg . During 5 weeks of storage, unwrapped fruits lost >40% of their FW at 25 deg , 18.9% at 15 deg and 13.0% at 10 deg . The shrivelled appearance due to weight loss detracted from the utility, appeal and saleability of the fruits. Wrapping the fruits in a commercial grade polyvinyl chloride (PVC) film significantly reduced weight loss. Weight loss for the 5-week storage period in PVC-wrapped fruits was 8.3% at 25 deg , 4.0% at 15 deg and 1.3% at 10 deg . Firmness of the skin (exocarp) and flesh (mesocarp) of the fruit remained relatively unaffected by storage at 10-25 deg . The average skin firmness of an edible chayote fruit was 22.1 plus or minus 2.7 N and the flesh 14.3 plus or minus 0.8 N. The firmness of the seed cotyledons within the fruit increased significantly with increasing duration of storage at 25 deg , but not at 1

5 or 10 deg . The increased cotyledon firmness was associated with enhanced sprouting at 25 deg .