บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Study on the optimum cool storage temperature for Huanghua pear fruits.

Lin HeTong; Hong QiZheng; Yuan ZhenLin; Cai JianYuan;

Transactions of the Chinese Society of Agricultural Engineering Year: 1997 Vol: 13 Issue: 1 Pages: 206-210 Ref: 4 ref.

1997

บทคัดย่อ

Study on the optimum cool storage temperature for Huanghua pear fruits.

Huanghua pears [Pyrus pyrifolia] were stored at 0, 4 or 8 deg C. Storage at low temperature inhibited respiration, delayed the respiration peak, decreased the loss of nutritional constituents and pigment decomposition, and delayed ripening and senescence. The optimum storage temperature was 4 deg ; fruits could be stored for up to 60 days without loss of flavour, colour or quality. The percentage sound fruits was 100%, and percentage weight loss was 1.5%. Once removed from the storage chamber, raising the temperature gradually, or addition of an antioxidant helped to prolong the shelf life under normal temperatures. Weight loss of unpacked fruits increased with increasing storage temperature and storage duration. Packing in polyethylene bags helped to decrease moisture loss.