Quality variation and storage of Sala fruits cv. Nernwong.
Dangcham, S and Siriphanich, J.
ISHS Acta Horticulturae 553: 741-743.
2001
บทคัดย่อ
Sala (Salacca spp.) are indigenous fruit trees of Southeast Asia. Fruit quality variation, optimal storage temperature at different maturities, respiration and ethylene production patterns and the use of ethylene for separating Sala fruits from their bunches were studied. Fruits harvested at 37 and 38 weeks after pollination (9 bunches each), were evaluated at their proximal, middle and distal positions. Whole bunches of Sala harvested at 36, 37 or 38 weeks after pollination, were dipped in 500 ppm benomyl, packed in carton boxes and stored at 10, 12.5, 15, 17.5 and 30 deg C with relative humidities of 86.5, 87, 87, 83 and 52.5%, respectively. Respiration and ethylene production rates were also observed. The quality of Sala fruits varied even within the same bunch, particularly titratable acidity (TA). Soluble solids (SS) content ranged between 16-20%. There was no consistent trend in TA or SS content. The storage of Sala fruit at temperatures below 15 deg C resulted in chilling injury development. At 10 and 12.5 deg C, the symptoms could be detected after 7 and 14 days, respectively, as brown areas, first on the skin and later on the flesh. After 4 weeks' storage, there was tendency for increased SS, while TA and ascorbic acid decreased. Bitterness and sweetness increased with storage duration, while aroma and taste declined. At room temperature, Sala lasted for only 7 days, while at 15 deg C, Sala could be kept up to 28 days. The respiration rate of Sala fruit increased with time at room temperature during the 5 days of the experiment, except for 38-week fruit which reached a peak on day 3 and then declined. Ethylene production of Sala was stable in 36-week fruit, while that of the 37-week fruit continuously declined. In the 38-week fruit, C2H4 production increased to a peak on day 4 and then declined.