บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Exogenous polyamines and gibberellic acid effects on peach (Prunus persica L.) storability improvement

Martinez-Romero, D., Valero, D., Serrano, M., Burlo, F., Carbonell, A., Burgos, L.and Riquelme, F.

Journal of Food Science Year: 2000 Vol: 65 Issue: 2 Pages: 288-294.

2000

บทคัดย่อ

Exogenous polyamines and gibberellic acid effects on peach (Prunus persica L.) storability improvement.

Peaches (cv. Babygold 6) harvested at the stage of commercial ripeness were pressure-infiltrated with putrescine (1 mM) or GA3 (100 mg/litre) and then stored at 2 deg C for 14 d. Both treatments increased fruit firmness, putrescine-treated peaches being significantly firmer than control ones. Treatments were also effective in reducing the susceptibility of the fruit to damage by mechanical compression with fruits having a lower volume and surface of the damage zone. Ethylene emission and respiration rate were reduced in treated fruits, reflecting a delay in the ripening process. Mechanical stress was related to increased spermidine levels, rather than to ethylene emission and respiration rate during storage.