ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The use of low temperature and coatings to maintain storage quality of breadfruit, Artocarpus altilis (Parks.) Fosb.

Worrell, D. B., Carrington, C. M. S. and Huber, D. J.

Postharvest Biology and Technology, Volume 25, Number 1, May 2002 , pp. 33-40

2002

บทคัดย่อ

Harvested, ripening breadfruit softened synchronously throughout the depth of the fruit. Postharvest life was optimally extended at 12-13 deg C while chilling injury was evident at 7 deg C. Peak CO2 production of fruit at ambient temperature (24-30 deg C) was 300 ml kg-1 h-1, but was one fifth this value for fruit stored at 13 deg C and occurred 5-10 days later. Peak C2H4 production was similarly delayed at 13 deg C, but was instead depressed eightfold. Semperfresh F, Nutri-Save, Sta-Fresh MP and chitosan coatings all retarded fruit softening, more so at ambient temperature than at 13 deg C. All coatings resulted in lower internal O2 concentrations and higher internal CO2 concentrations. Unlike the carbohydrate-based coatings, Sta-Fresh MP reduced water loss and markedly retarded skin browning, a cosmetic problem in refrigerated storage of breadfruit. Starch breakdown and sugar production were comparable in coated and uncoated fruit at ambient temperature, but fruit at 13 deg C exhibited low temperature sweetening with sugar accumulation and no accompanying starch degradation. Any advantage afforded by delayed ripening with the coatings was out-weighed by the development of off-odours and flesh discoloration in the coated fruit.