บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Polyamines, ethylene, and physicochemical changes in low-temperature-stored peach (Prunus persica L. cv. Maycrest).

Valero, D.; Serrano, M.; Martinez-Madrid, M. C.; Riquelme, F.;

Journal of Agricultural and Food Chemistry Year: 1997 Vol: 45 Issue: 9 Pages: 3406-3410 Ref: 23 ref.

1997

บทคัดย่อ

Polyamines, ethylene, and physicochemical changes in low-temperature-stored peach (Prunus persica L. cv. Maycrest).

Fruit firmness, free putrescine and spermidine levels, total soluble solids, titratable acidity and ethylene production were determined in fruits (harvested when unripe (stage 1) or ripe (stage 2)) of peaches cv. Maycrest following storage at 1 or 5 deg C for 0-40 days before transfer to 20 deg for 48 h. Storage at 1 deg resulted in significantly longer postharvest life than did storage at 5 deg . Titratable acidity of fruits stored at 5 deg tended to decrease during storage and soluble solids concentration increased. Fruits stored at 1 deg had lower ethylene emissions than those stored at 5 deg . Stage 2 fruits placed at 20 deg had the highest ethylene levels; fruits became over-ripe. A close and inverse relationship was observed between ethylene and firmness. Putrescine and spermidine concentrations evolved in a similar way during storage at 1 or 5 deg in stages 1 and 2, and decreased in fruits kept at 20 deg for 48 h except for stage 2 fruits stored at 5 deg (spermidine levels increased in th

ese fruits). These fruits showed woolliness and became inedible.