บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of sealing of stem scar on ripening rate and internal ethylene, oxygen and carbon dioxide concentrations of tomato fruits.

Yang, C. X.; Shewfelt, R. L.;

Acta Horticulturae Year: 1999 Issue: No. 485 Pages: 399-404 Ref: 15 ref.

1999

บทคัดย่อ

Effects of sealing of stem scar on ripening rate and internal ethylene, oxygen and carbon dioxide concentrations of tomato fruits.

Ripening rate and changes in internal gas composition of green tomato (cv. Floradade) fruits after sealing of the stem scar were monitored under room temperature and compared with unsealed fruits. Sealing of the stem scar greatly reduced the ripening rate and extended the storage life. After 70 days at room temperature, the sealed fruits were still in good condition with some uneven red colour on the shoulder, while the unsealed fruits were fully ripe within 20 days. After sealing the stem scar, the O2 level in sealed fruits decreased rapidly and dropped below 3% within 2 days, while the internal CO2 level increased to about 6% in the following few days. Sealing of the stem scar inhibited CO2 and ethylene evolution. The results indicate that the increase in CO2 and decrease in O2 within the sealed fruits contributed to the delay in fruit ripening, and imply that the stem scar is the major pathway for internal and external gas exchange.