บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Storage response of 'Okuba' peaches after heat shock treatment.

Li LiPing; Han Tao;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 315-320 Ref: 24 ref.

1998

บทคัดย่อ

Storage response of 'Okuba' peaches after heat shock treatment.

Peach fruits (cv. Okuba) were held at 33, 35, 38 or 43 deg C for 2 days and then stored at 2 plus or minus 1 deg C for 4 weeks followed by 3 days shelf life at 27-29 deg C. Analysis after storage indicated that heat treatment (particularly at 33 deg C) alleviated chilling injury (as determined by browning) and decreased fruit hardness, with little effect on soluble solids content and titratable acid content. Heat treatments stimulated fruit metabolism during the first week of cold storage. Respiration rates, ethylene production and peroxidase and polyphenol oxidase [catechol oxidase] activities were initially higher in treated fruits than in controls, but gradually became lower in treated fruits than in controls during subsequent cold storage and shelf life. Cell membrane permeability and the content of free proline in fruits increased during heat shock treatment and remained at a higher level than in control fruits during most of the cold storage and shelf life period.