บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Plant oil emulsions prevent senescent scald and core breakdown and reduce fungal decay in Bartlett pears

Ju ZhiGuo., Curry, E. A., Duan YouSheng, Ju ZhiQiang and Guo AiXin

Journal of the American Society for Horticultural Science Vol: 126 Issue: 3 Pages: 358-363.

2001

บทคัดย่อ

Plant oil emulsions prevent senescent scald and core breakdown and reduce fungal decay in 'Bartlett' pears.

Preclimacteric Bartlett pears (Pyrus communis) were dipped for 3 minutes in either maize (Zea mays) or soyabean (Glycine max) oil emulsion immediately after harvest and stored at 0 deg C. Untreated control fruit developed higher percentages of senescence scald, core breakdown and decay after 15 weeks of storage. Both treatments inhibited senescence scald, core breakdown and decay in a similar and concentration dependent manner. Complete control of senescence scald and core breakdown was achieved by emulsions at 5 and 10% and of decay by emulsion at 10%. Compared with controls, emulsion treatments delayed and reduced internal ethylene accumulation and volatile production in early storage and increased them in late storage. Compared with controls, fruit treated with oil contained similar levels of internal O2 and CO2 in early storage and higher CO2 and lower O2 in late storage. While control fruit lost commercial value after 15 weeks at 0 deg C plus 5 days at 20 deg C, oil-treated fruit exhibited normal colour change and had higher soluble solids, titratable acidity and volatile production. Microscopic examination revealed that emulsion-treated fruit had a continuous surface film conforming to the contour of the fruit.