บทคัดย่องานวิจัย

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Effect of MA storage on woolliness of 'Yumyeong' peaches.

Choi, J. H.; Lee, S. K.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 17 Pages: 132-138 Ref: 15 ref.

1997

บทคัดย่อ

Effect of MA storage on woolliness of 'Yumyeong' peaches.

Yumyeong peach fruits were stored at 0 deg C with or without a modified atmosphere (MA, using polyethylene film, 0.03 mm thickness) for 4 weeks, after which the fruits were examined during ripening at 20 deg . Woolliness developed both in air and MA storage; however, less woolliness was found in MA storage. Electrolyte leakage of stored fruits increased rapidly during the first 3 days of ripening and then decreased, and was higher in MA-stored fruits than air-stored fruits. In non-stored fruits, water-soluble pectin content increased, EDTA-soluble pectin content remained constant and sodium-carbonate-soluble pectin content decreased during ripening. In contrast, stored fruits showed lower polygalacturonase (PG) activity, lower water-soluble pectin content and higher sodium-carbonate-soluble pectin, which is likely to be a cause of woolliness, than non-stored fruits. PG activity, water-soluble pectin content and EDTA-soluble pectin content were higher and sodium-carbonate-soluble pectin content w

as lower in MA-stored fruits than in cold-stored fruits. Pectinmethylesterase [pectinesterase] activity and EDTA-soluble pectin content did not correlate with woolliness. It is suggested that the reduction in woolliness of Yumyeong peaches in MA storage appears to be based on an increase in water-soluble pectin and a decrease in sodium-carbonate-soluble pectin by increased PG activity.