บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of three temperatures of storage on the activities of polyphenoloxidase and peroxidase in mamey sapote fruits (Pouteria sapota).

Perez-Tello, G. O.; Martinez-Tellez, M. A.; Briceno, B. O.; Vargas-Arispuro, T. I.; Diaz-Perez, J. C.;

Agri-Food Quality II: quality management of fruits and vegetables - from field to table, Turku, Finland, 22-25 April, 1998. Year: 1999 Pages: 174-176 Ref: 7 ref.

1999

บทคัดย่อ

Effect of three temperatures of storage on the activities of polyphenoloxidase and peroxidase in mamey sapote fruits (Pouteria sapota).

 

The effect of storage temperature (2.5, 10 and 20 deg C) on the postharvest activity of peroxidase (POD) and polyphenoloxidase (PPO, EC 1.14.18.1 [monophenol monooxygenase]) in P. sapota fruits was studied. Fruit was harvested from orchards in Morelos, Mexico, and evaluated for maturity index, external damage and firmness before being stored for 25 days. PPO activity ranged between 3166 and 8973 units for the 3 temperatures. There was no significant difference in PPO activity between the storage temperatures. POD activity remained fairly constant at 2.5 deg , increased initially followed by a decrease at 10 deg and increased continuously at 20 deg . There was a highly significant linear relationship between storage temperature and increase in weight loss during storage. At 2.5 deg , fruits showed abnormal ripening with partial browning of the flesh near to the skin, indicating chilling injury. Flesh firmness was higher in fruits at 2.5 or 10 deg than at at 20 deg .