บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Structural changes in epicuticular wax and storage response of Marsh Seedless grapefruits after ethanol dips at 21 and 50 deg C.

D'hallewin, G. and Schirra, M.

ISHS Acta Horticulturae 553: 441-442.

2001

บทคัดย่อ

Structural changes in epicuticular wax and storage response of 'Marsh Seedless' grapefruits after ethanol dips at 21 and 50 deg C.

Grapefruits cv. Marsh Seedless were dipped in water at 21 or 50 deg C with and without ethanol at 4.5 or 9.0%. Following treatments, fruits were stored for 11 weeks at 9 deg C and 95% relative humidity (RH), and then transferred to simulated marketing period (SMP) at 20 deg C and 80% RH. After 4, 6, 9 and 11 weeks of storage, and after SMP, fruits were examined for chilling injury and decay. Ethanol treatments at 21 deg C did not affect the epicuticular structure of fruits, but ethanol dips and water dips at 50 deg C incurred a remodelling of the epicuticular wax layer. Surfaces of fruits treated with 4.5 and 9% ethanol at 50 deg C displayed zones with wax deposits and areas with no wax. In these areas, cuticular cracks were very evident, especially near the stomata, which appeared partially destroyed by hot ethanol treatment. The lowest percentage of fruits affected by mould was obtained in the treatment with 4.5% ethanol at 21 deg or water at 50 deg C. After SMP, the highest decay percentage was in fruits dipped at 50 deg C in 4.5 or 9% ethanol.