ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Postharvest irradiation enhances anthocyanin synthesis in apples but not in pears.

Marais, E., Jacobs, G. and Holcroft, D. M.

HortScience. Volume 36, Number 4, 2001. Pages 738-740.

2001

บทคัดย่อ

Apples (Malus domestica [M. pumila]) cv. Cripps' Pink subjected to 72 h of postharvest irradiation developed a better red blush with high pressure sodium (HPS) (hue angle 56.5 deg ) than with UV-B plus incandescent (UVB + I) lamps (hue angle 70.7 deg ). Only HPS lamps were used in subsequent experiments. The increase in red colour (hue angle decrease of 14.9 deg ) in apple cv. Braeburn held at -0.5 deg C for 8 weeks prior to treatment was smaller than in fruit stored for 4 weeks (hue angle decrease of 23 deg ). No increase in colour or anthocyanin concentration was observed in pears (Pyrus communis cv. Forelle) that were similarly treated. Forelle pears were harvested with or without attached stem and leaves to determine whether precursor availability restricted postharvest colour development. Fruit were irradiated with HPS at 20/20 and 20/6 deg C (day/night) for 168 h. The absence of leaves hastened the decrease in hue angle, but this was due to yellowing and not to development of red blush. Since Forelle pears showed no response to light after harvest, two fully red cultivars, Bon Rouge and Red Anjou, were irradiated with HPS lamps for 72 h. Hue angle was not affected by irradiation. Thus, anthocyanin synthesis was stimulated by postharvest irradiation with HPS lights in apples, but not in pears.