ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effects of polyethylene bag packaging and low-temperature storage on the physical and chemical characteristics of loquat fruits.

Ding, C. K.; Chachin, K.; Ueda, Y.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 17 Pages: 177-184 Ref: 15 ref.

1997

บทคัดย่อ

Loquat fruits were packaged with different thicknesses of polyethylene film (PE, 20, 30 and 50 micro m; PE-20, PE-30 and PE-50) and in perforated PE bags (as control) and stored at 5 deg C. Fruits seal-packaged in PE bags had minimal water loss (0.9-1.5%) while fruits packaged with perforated PE shrivelled (8.9% water loss) after storage for 60 days. Malic acid, a predominant acid, was retained at a higher level in fruits packaged in sealed PE bags than in fruits packaged in perforated PE bags. Citric, fumaric and succinic acids were minor acids in loquats; the content of succinic acid increased 1.9- and 2.9-fold in fruits stored for 60 days in PE-30 and PE-50 bags, respectively. Packaging did not significantly increase the decay of fruits stored at 5 deg . Total sugars did not vary markedly in any of the treatments, although sucrose decreased and sorbitol increased steadily during storage. Cryptoxanthin and beta-carotene increased progressively during storage except in fruits in PE-50 bags. Fru

its stored at 5 deg with PE packaging for 2 months developed some physiological disorders, including internal browning, stuck peel and corky pulp. The incidence of these disorders increased with the thicker PE bags. Changes in phenolic compounds and relevant enzymes during the occurrence of postharvest disorders were also investigated. The study indicated that loquat fruits stored at 5 deg for 2 months, packaged in 20 micro m PE bags, were of good quality and had a minimum risk of disorder development.