บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Physiological effect of postharvest heat treatment on the keeping quality of strawberry.

Liu Shu;

Journal of Fruit Science Year: 1998 Vol: 15 Issue: 3 Pages: 280-282 Ref: 8 ref.

1998

บทคัดย่อ

Physiological effect of postharvest heat treatment on the keeping quality of strawberry.

Large fruits of strawberry cv. Allstar, picked when the fruit skin colour turned to red, were placed in a water bath at 35, 38 or 42 deg C for 24 h before storage at room temperature (25 plus or minus 2 deg C). Hot water treatment, especially at 38 or 42 deg C, reduced the proportion of rotten fruits and increased the soluble solids (TSS) content, total acidity and TSS:acid ratio of fruits, compared to the controls (no hot water treatment). The physiological effect of hot water treatment on fruits was mainly expressed as a slower decline in superoxide dismutase activity and a more rapid increase in peroxidase activity during storage.