บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes to physical properties of the cell wall and polyuronides in response to heat treatment of 'Fuyu' persimmon that alleviate chilling injury.

Woolf, A. B.; MacRae, E. A.; Spooner, K. J.; Redgwell, R. J.;

Journal of the American Society for Horticultural Science Year: 1997 Vol: 122 Issue: 5 Pages: 698-702 Ref: 15 ref.

1997

บทคัดย่อ

Changes to physical properties of the cell wall and polyuronides in response to heat treatment of 'Fuyu' persimmon that alleviate chilling injury.

Modifications to solubilized cell wall polyuronides of sweet persimmon cv. Fuyu fruits were examined during development of chilling injury (CI) during storage and in response to heat treatments (dry air at 47 deg C for 0.5 h) that alleviated CI. Storage at 0 deg caused the solubilization of a polyuronide fraction that possessed a higher average molecular mass than polyuronide solubilized during normal ripening. The viscosity of this fraction was 30 times that of normally ripened fruits. Fruits heat-treated before or following storage contained a soluble polyuronide fraction with a markedly lower average molecular mass and decreased viscosity than in chilling injured fruits. Heat treatment also impeded an increase in viscosity of the cell wall material if applied before storage. CI (gelling) was related to the release of polyuronide from the cell wall during storage and its lack of subsequent degradation. Heat treatments retarded polyuronide release but promoted degradation of solubilized polyuro

nides.