บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Role of pure oxygen treatment in browning of litchi fruit after harvest

Xuewu Duan, Yueming Jian , Xinguo Su, Hai Liu, Yuebiao Li, Zhaoqi Zhang, Yonghua Zheng and Weibo Jiang

Plant Science Volume 167, Issue 3 , September 2004, Pages 665-668

2004

บทคัดย่อ

Role of pure oxygen treatment in browning of litchi fruit after harvest

Experiments were conducted to test the effect of pure oxygen treatment o­n energy charge of peel tissue which may affect membrane integrity duringbrowningof litchifruitafter harvest.Fruitwere kept in air or pure O2 for up to 6 days at 25 °C. Changes inbrowningindex, membrane permeability, contents of ATP, ADP and AMP and energy charge were measured. Asfruitbrowned, membrane permeability increased gradually, while ATP content and energy charge decreased rapidly. Exposure to pure O2 significantly prevented peelbrowning,maintained high levels of ATP, ADP and energy charge, and reduced increase in membrane permeability of peel tissue of litchifruitafter 4 days of storage. The inhibition ofbrowningof litchifruitpeel suggested that high levels of ATP, ADP and energy charge of litchifruitkept in pure O2 may contribute to maintenance of membrane integrity which reduced decompartmentation of enzymes and substrates resulting in enzymaticbrowning.