ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Chilling injury of peach fruit during storage.

Luchsinger, L. E.; Walsh, C. S.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 473-477 Ref: 19 ref.

1998

บทคัดย่อ

Peach (cv. Redhaven) fruits were harvested at 5 maturity stages and stored at 0 deg C, 5 deg C or 10 deg C for up to 37 days and then held for 24 h at 20 deg C. Chilling injury occurred at temperatures above freezing and below 10 deg C. The resulting internal breakdown symptoms included a dry mealy texture when ripe (woolliness). Water loss was not related to fruit juiciness whereas storage temperature was. Chilling temperatures of 0 deg C and 5 deg C reduced the juice content of fruits after only 7 days' storage. After 17 days, juice content continued to decrease in fruits stored at 0 deg C and 5 deg C whereas it remained stable in fruits stored at 10 deg C. After 27 days, fruits stored at 5 deg C had a lower juice content than fruits stored at 0 deg C, but both were visually woolly. Woolly symptoms developed more slowly in fruits stored at 0 deg C than at 5 deg C; the latter had a higher ethylene evolution rate and a faster softening rate. No relationship was found between maturity stage and w

oolliness. The importance of using suitable techniques for measuring woolliness, of taking into account the differences between cultivars in their susceptibility to woolliness and of understanding that woolliness may revert during poststorage ripening are emphasized.