ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of modified atmosphere on internal browning of 'Smooth Cayenne' pineapples.

Chitarra, A. B.; Silva, J. M. da;

Acta Horticulturae Year: 1999 Issue: No. 485 Pages: 85-90 Ref: 11 ref.

1999

บทคัดย่อ

Smooth Cayenne pineapples harvested at the green-mature stage were dipped in wax or wrapped in PVC (0.02 mm or 0.03 mm thick) or waxed + wrapped. The fruits were stored at 8.5 deg C and 90% RH for 30 days followed by up to 8 days at 20 deg C. All treatments, except waxing alone, reduced weight loss after 4 days at 20 deg C from 10% (in untreated controls and waxed fruits) to approx. 5%. After 8 days at 20 deg C, all treated fruits had lower levels of peroxidase (POD) activity and polyphenol oxidase (PPO) [catechol oxidase] activity than control fruits. Internal browning was apparent in all fruits after 4 days at 20 deg C and was accompanied by increases in POD and PPO activity. After 4 days at 20 deg C, the percentage of fruits with symptoms of internal browning was lowest in waxed fruits wrapped in 0.03 mm PVC (50%) and unwrapped waxed fruits (50%), followed by waxed fruits wrapped in 0.02 mm PVC (75%) and unwaxed fruits wrapped in 0.20 mm PVC (75%). All control fruits and unwaxed fruits wrappe

d in 0.30 mm PVC showed internal browning after 4 days at 20 deg C. Internal browning was present in all fruits from all treatments after 8 days at 20 deg C.