บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Internal browning in cold-stored pineapples is suppressed by a postharvest application of 1-methylcyclopropene.

Selvarajah, S., Bauchot, A. D. and John, P.

Postharvest Biology and Technology, Volume 23, Number 2, 2001. Pages 167-170.

2001

บทคัดย่อ

Internal browning in cold-stored pineapples is suppressed by a postharvest application of 1-methylcyclopropene.

Treatment with 1-methylcyclopropene (1-MCP), an inhibitor of the ethylene receptor, at 0.1 ppm (4.5 nmol/litre) for 18 h at 20 deg C effectively controlled internal browning (also known as blackheart), a chilling injury symptom, in pineapples stored at 10 deg C for 4 weeks. The treatment with 1-MCP also delayed ascorbic acid decline and arrested the decline in both total soluble solids and ethylene synthesis. The present findings throw light on the role of ethylene in internal browning, and suggest that 1-MCP could be considered for use commercially to control this important postharvest physiological disorder in pineapples.