บทคัดย่องานวิจัย

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Ethanol effects on the ripening of climacteric fruit.

M. A. Ritenour, M. E. Mangrich, J. C. Beaulieu, A. Rab and M. E. Saltveit

Postharvest Biology and Technology Year: 1997 Vol: 12 Issue: 1 Pages: 35-42.

1997

บทคัดย่อ

Ethanol effects on the ripening of climacteric fruit.

The ability of ethanol to inhibit the ripening of 8 species of climacteric fruit was tested. Exposure to ethanol vapours at less than or equal to 6 ml/kg fruit for up to 6 h, a treatment that inhibited the ripening of mature-green tomatoes by 7 days, failed to inhibit the ripening of whole banana, honeydew melon, muskmelon, nectarine, pear, peach and plum fruits. In contrast, ethanol directly injected into the seed cavity of muskmelons or honeydew melons resulted in firmer ripened fruits, but the effect was inconsistent. Exposure to ethanol vapours at less than or equal to 2 ml/kg fruit for 3-6 h significantly inhibited the climacteric and delayed softening of mesocarp plugs excised from honeydew melons. Avocado fruits exposed to a flow of 80% ethanol-saturated air softened more slowly and had a delayed respiratory and ethylene climacteric than air controls, but exhibited skin and flesh browning upon ripening.