บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of 6-methyl-5-hepten-2-one vapor on peel browning of Delicious and Granny Smith apples: open vs. closed system.

Ju, Z. G. and Curry, E. A.

Postharvest Biology and Technology. Volume 25, Issue 3, July 2002, Pages 265-272

2002

บทคัดย่อ

Effects of 6-methyl-5-hepten-2-one vapor on peel browning of 'Delicious' and 'Granny Smith' apples: open vs. closed system.

An open and a closed system were used to evaluate the effects of 6-methyl-5-hepten-2-one (MHO) vapour on peel browning or scald development of 'Delicious' and 'Granny Smith' (scald susceptible) or 'Fuji' and 'Gala' (scald resistant) apples. In the open system, fruits were placed on the top of a beaker containing MHO and held in a ventilation hood with airflow of 0.56 m/s at 20 deg C for 4 days. In the closed system, an open beaker containing MHO, together with 30 apples, was sealed in a 30-litre jar, which was opened for 1 h every 2 days for 7 days at 20 deg C. Differing scald susceptibilities for 'Delicious' and 'Granny Smith' were created using fruits at harvest (least susceptible), fruits stored in regular air (RA) for 4 months or controlled atmosphere (CA) for 6 months at 0 deg C (most susceptible), or fruit treated with DPA at harvest and then stored in RA for 4 months or CA for 6 months at 0 deg C (less susceptible). At harvest, MHO induced peel browning over 100% of the treated area of the four cultivars in the open system but induced no browning on fruits in the closed system. Fruits treated similarly with acetone or ethanol showed peel browning in the open system but not in the closed system. Scald developed after 4 months RA storage in 'Delicious' and 'Granny Smith' and after 6 months CA storage in 'Granny Smith'. Scald increased in these fruit after 7 days at 20 deg C. DPA treatment inhibited scald both during storage and during the poststorage period at 20 deg C. In the open system, MHO treatment increased MHO concentrations in fruit peel by 100-fold and induced uniform peel browning in the treated area within 24 h in both cultivars regardless of storage condition or DPA treatment. The severity of the symptom increased with time. In the closed system, although MHO treatment increased MHO concentration in fruit peel by 3-10 fold compared with untreated controls, it did not change scald development regardless of cultivar, storage condition, or DPA treatment.