บทคัดย่องานวิจัย

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Oxygen concentration affects chlorophyll fluorescence in chlorophyll-containing fruit.

Prange, R. K., DeLong, J. M., Leyte, J. C. and Harrison, P. A.

Postharvest Biology and Technology. Volume 24, Number 2. 2002. Pages 201-205.

2002

บทคัดย่อ

Oxygen concentration affects chlorophyll fluorescence in chlorophyll-containing fruit.

The effect of lowering O2 concentration on chlorophyll fluorescence was continuously monitored in apple (Malus x domestica Borkh.), pear (Pyrus communis L.), banana (Musa L. Cavendish subgroup), kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson), mango (Mangifera indica L.), and avocado (Persea americana Mill.) fruit, using a large surface-area sensor. In all of the six fruit, there were specific O2 concentrations at which the Fo and Fv/Fm chlorophyll fluorescence values suddenly increased and decreased, respectively. When the O2 concentrations were increased, the Fo and Fv/Fm signals returned to their previous values. Since the O2 concentrations at which this phenomenon occurred were close to known low O2 thresholds for these fruit, it may be that chlorophyll fluorescence can rapidly and non- destructively determine the lowest acceptable O2 concentration for stored chlorophyll-containing plant products.