บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of storage temperature on ripening and quality of custard apple (Annona squamosa L.) fruits.

Prasanna, K. N. V.; Rao, D. V. S.; Shantha Krishnamurthy;

Journal of Horticultural Science and Biotechnology Year: 2000 Vol: 75 Issue: 5 Pages: 546-550 Ref: 17 ref.

2000

บทคัดย่อ

Effect of storage temperature on ripening and quality of custard apple (Annona squamosa L.) fruits.

The effect of storage temperature on ripening, shelf life and chemical composition of custard apple (A. squamosa) fruits stored at 10, 15, 20 and 25 deg C was studied. The safe range of storage temperature was found to be between 15 and 20 deg C, with maximum shelf life at 15 deg C. The ripening of fruits was observed on days 4, 6 and 9 of storage at 25, 20, and 15 deg C, respectively. The colour of the pulp, texture, taste and flavour of ripe fruits held at 25 and 20 deg C were superior, followed by fruits stored at 15 deg C. At 10 deg C, the fruits became hard with surface blackening, messy pulp and less sweetness. The major changes during ripening were a continuous decrease in fruit firmness and starch content and a continuous increase in TSS and sugars, the changes being more rapid at 25 and 20 deg C than at 15 and 10 deg C. The acidity and ascorbic acid contents increased slightly during the initial stages of ripening followed by a decline in the fruits stored at different temperatures. Cus

tard apple fruits stored at 25 and 20 deg C had a clear climacteric peak whereas those stored at 15 and 10 deg C did not show any distinct rise in respiration rate. Ethylene peak (2.40 micro l kg-1 h-1) coincided with the respiratory climacteric at 25 deg C storage, corresponding with the peaks in TSS, sugars, ascorbic acid and acidity.