บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of pretreatments with jasmonate and high-O2 on flavor quality of juicy peach fruits during cold storage.

Lu ChangWen; Cheng RuiPing; Guo Ying; Qi Ling;

Acta Agriculturae Boreali-Sinica Year: 1999 Vol: 14 Issue: 4 Pages: 137-141 Ref: 10 ref.

1999

บทคัดย่อ

Effect of pretreatments with jasmonate and high-O2 on flavor quality of juicy peach fruits during cold storage.

 

Juicy peach fruits were exposed to air, 2% O2, 100% O2, 1 nM methyl jasmonate (pressure infiltrated 82 kpa for 5 min), or MJ + pure O2 (mixture) for 2, 4 or 8 days, then kept at 2 deg C in air for 24 days. Production of alcohol, esters and other volatile compounds was determined in fruits after 8, 16 and 24 days of storage. Among pretreatments, pure O2 and the mixture were the best, and effectively inhibited the production of ethylene and CO2 in early and mid stages of storage. Pretreatment in low O2 reduced ethylene production until the end of storage. MJ pretreatment promoted earlier increase in ethylene production and was not able to maintain flavour quality. Fruits from the mixed and pure O2 pretreatments contained reduced concentrations of fermentation products associated with off-flavours compared with fruits from the 2% O2 pretreatment. Both pure O2 and 2% O2 pretreatments suppressed respiration.