บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit.

Pesis, E., Dvir, O., Feygenberg, O., Arie, R. B., Ackerman, M. and Lichter, A.

Postharvest Biology and Technology. Volume 26, Number 2, 2002. Pages 157-165.

2002

บทคัดย่อ

Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit.

The emission of the metabolites, acetaldehyde (AA) and ethanol, from litchi (Litchi chinensis cv. Mauritius) fruit was monitored during maturation and storage. Juice extracted from the arils at various stages (green, breaker, pink and red pericarp) during the season, contained increasing amounts of AA and ethanol. These increases in mature fruit were accompanied by a pronounced decrease in the soluble solids content and an increase in titratable acidity of the juice. In parallel to juice analysis at harvest, red pericarp fruit were packed in laminated films, creating modified atmosphere packaging (MAP). Late-harvested whole fruit in MAP produced more AA and ethanol than early-harvested ones. Intensified production of AA and ethanol was found in later-harvested litchi, during cold storage and shelf life in MAP, and late-harvested fruit also showed increased decay after cold storage. These results suggest that mature litchi fruit deteriorated when kept longer on the tree during the harvesting season. This may be ascribed to a fermentation process that began on the tree and caused deterioration during MAP storage.