บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Maturity indices and anaerobic respiration of litchi fruit.

Pesis, E., Feygenberg, O., Dvir, O., Ackerrman, M., Ben-Arie, R., Goren, M. and Lichter, A.

Alon Hanotea. Vol. 55. 2001. pp. 306-307.

2001

บทคัดย่อ

Maturity indices and anaerobic respiration of litchi fruit.

The known maturity indices in litchi fruits include peel colour, sugar and acid concentrations, and sugar:acid ratio. In the present study, it was demonstrated that the emission of the anaerobic metabolites such as acetaldehyde (AA) and ethanol from litchi fruits may be used as indices for over maturity. Juice extracted from the arils of litchi contained AA and ethanol, which increased in amount with fruit development (green, breaker, pink and red pericarp stages). Mature litchi fruits (pink and red pericarp) deteriorated when kept longer on the tree during the harvesting season. The increase in the AA and ethanol levels in the overly mature fruit was accompanied by a pronounced decrease in the total soluble sugar content, and increase in titratable acidity and decay development after storage.