บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Extension of storage life of hog plum (Spondias dulcis).

Bhakat, S. K.; Hore, J. K.; Sen, S. K.;

Indian Journal of Plant Physiology Year: 1997 Vol: 2 Issue: 2 Pages: 177-178 Ref: 4 ref.

1997

บทคัดย่อ

Extension of storage life of hog plum (Spondias dulcis).

Hog plum fruits (edible and used for medicinal purposes) were treated by dipping in 50 ppm GA3, 100 ppm NAA, 100 ppm ascorbic acid, 500 ppm ethephon, 500 ppm glycine or 5% paraffin wax emulsion, then placed in polyethylene bags after drying. Some fruits were enclosed in perforated polyethylene bags, in polyethylene bags containing permanganate silica gel as an ethylene absorbent, or left untreated (controls). Fruits were held at room temperature (28 plus or minus 3 deg C) and 72-82% RH, and sampled at 3-day intervals. Fruits treated with wax emulsion stored well for up to 12 days with minimum spoilage (33.3%) and physiological weight loss, while 100% spoilage had occurred for untreated fruits by the 12th day of storage. The TSS, total sugar and reducing sugar contents increased while titratable acidity and ascorbic acid contents declined under all treatments during storage.