บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Storage response of cactus pear fruit to CaCl2 preharvest spray and postharvest heat treatment.

Schirra, M., Barbera, G., D'Hallewin, G., Inglese, P. and Mantia, T. la

Journal of Horticultural Science Year: 1997 Vol: 72 Issue: 3 Pages: 371-377 Ref: 23 ref.

1997

บทคัดย่อ

Storage response of cactus pear fruit to CaCl2 preharvest spray and postharvest heat treatment.

Cactus pear fruits (Opuntia ficus-indica cv. Gialla) were treated 10 weeks after full bloom with 2% CaCl2 solution and kept at 38 deg C for 24 h under saturated humidity after harvest. The two treatments were also combined before storage at 6 deg C for 42 days plus 3 additional days at 20 deg C to simulate retail conditions. Control fruits were not treated with CaCl2. CaCl2 treatment delayed the appearance of the typical colour of ripe fruits, decreased the rate of fruit weight loss during simulated marketing and significantly inhibited pathogen development by the end of cold storage and subsequent simulated marketing period (SMP) but significantly promoted the appearance of chilling injury (CI) symptoms during SMP. Prestorage heat treatment (HT) reduced rot development during cold storage and after, reduced chilling injury incidence during storage and reduced the decline in overall appearance. The combined treatments (CaCl2 + HT) did not exhibit advantages in mould decay control as compared wit

h HT applied separately. HT applied alone or in combination with CaCl2 significantly increased ethylene production rate by the end of SMP. The influence of treatments on respiration rate, juice pH, titratable acidity, total soluble solids, acetaldehyde and ethanol concentrations in the juice was negligible, both during cold storage and SMP.