บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of aminoethoxyvinylglycine dipping treatment on storability of Tsugaru apple fruits.

Kang InKyu and Byun JaeKyun

Journal of the Korean Society for Horticultural Science. Volume 43, Number 3, 2002. Pages 306-308.

2002

บทคัดย่อ

Effect of aminoethoxyvinylglycine dipping treatment on storability of 'Tsugaru' apple fruits.

This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) dipping treatment on storability promotion in 'Tsugaru' apple fruits. The fruits were harvested at commercial maturity (Aug. 20). Tsugaru fruits were dipped for 5 minutes with 50, 75, 150 mg/litre solutions, respectively. Flesh firmness and acidity were maintained much higher level in AVG-treated fruits than non-treated at 60 days of cold storage. Ethylene production of non-treated fruits was 0.87 micro litre kg-1 h-1 at harvest and 33.36 micro litre kg-1 h-1 after 40 days of storage. But ethylene production of AVG-treated fruit was only about 10-fold (3.21 micro litre kg-1 h-1). However, respiration was unaffected by AVG-treatment. The activities of cell wall hydrolases were lower in AVG-treated fruits than non-treated. beta -Galactosidase activity decreased by more than 50% in AVG-treated fruits. And polygalacturonase activity was undetected in all treatments. The results indicated that AVG dipping treatment probably enhanced the storage duration of 'Tsugaru' apples through the inhibition of ethylene production.