ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of hydrostatic pressure on postharvest physiology in fruit.

Ikeda, F.; Baba, T.; Como, G.; Ohtsubo, T.; Lizada, M. C. C.;

Acta Horticulturae Year: 2000 Issue: No. 518 Pages: 101-106 Ref: 7 ref.

2000

บทคัดย่อ

Whole cherry (cv. Napoleon), crab apple (Malus sieboldii) [M. toringo] and mume (Prunus mume) fruits and cut fruits of apple (cv. Fuji), pawpaw (cv. Solo) and mango (cv. Carabao) were subjected to hydrostatic pressure (HP) treatments (up to 600 MPa for 10 minutes). The samples were sealed under vacuum in small polyethylene bags prior to HP treatment. All HP treatments were detrimental to fruit surface colour and accelerated browning. Most characteristics, such as ion leakage, sugar dilution from tissue and CO2 evolution, increased as HP increased up to 150-200 MPa; beyond this level these characteristics showed non-linear response with increases in pressure. This corresponded to morphological damage such as separation of the cell wall from the cell membrane and rupture of the nuclear membrane. Ethylene production was equally reduced by all magnitudes of pressure. ACC content was not affected by HP but ACC oxidase activity was markedly reduced, hence the suppression of ethylene production is pres

umed to be a result of enzymatic destruction by HP.