บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes in transpiration rates and skin permeance as affected by storage and stage of tomato fruit ripeness.

Diaz-Perez, J. C.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 18 Pages: 34-38 Ref: 4 ref.

1997

บทคัดย่อ

Changes in transpiration rates and skin permeance as affected by storage and stage of tomato fruit ripeness.

Tomato fruits from 12 selections were stored at 20 deg C, 65% RH. Fruit transpiration was determined as a rate of fruit weight loss. There was a gradual decline in the rate of transpiration during storage. After 14 days' storage, transpiration was reduced to about 50% of its initial value. In another experiment, in fruits from 5 selections harvested at the mature-green (MG) or turning stages and stored at 20 deg (65% RH) for 7 days, transpiration in MG fruits was about 28% lower compared with fruits at the turning stage, which suggests that skin permeance increases as fruit maturity progresses. It is suggested that these changes in water vapour permeance as a result of both storage and stage of maturity may be associated with changes in skin permeance to other gases such as O2, CO2 and ethylene.