บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

A preliminary investigation on the response of some locally popular vegetables to postharvest hot water treatment.

Karunaratne, A. M.;

Ceylon Journal of Science, Biological Sciences Year: 1999 Vol: 27 Issue: 1 Pages: 67-72 Ref: 6 ref.

1999

บทคัดย่อ

A preliminary investigation on the response of some locally popular vegetables to postharvest hot water treatment.

The effect of hot water treatments (different temperature-time combinations) of tomatoes, cucumbers and Momordica charantia (55 deg C, 1 min), Capsicum annuum (chillies) cv. Amu Miris and carrots (50 deg C, 1 min), Phaseolus vulgaris (50 deg C, 30 s) and okras (52 deg C, 30 s) on the shelf-life of each commodity at room temperature (27 plus or minus 3 deg C) was determined. Decay initiation in tomato, cucumber, M. charantia and carrot was delayed, but was promoted in P. vulgaris. C. annuum and okra stored at ambient RH (65 plus or minus 5%), irrespective of treatment, did not develop disease symptoms. Shrivelling and change in pigmentation of C. annuum and toughening of the pod of okra were observed, and these could not be corrected by treating with hot water. Treated tomatoes and C. annuum turned from green, yellow to red, and treated M. charantia turned from yellow to orange faster than the controls. The shelf life of all vegetables stored at 100% RH was reduced by about half compared with tho

se at ambient RH due to early decay initiation despite the hot water treatment.