Effect of heat treatment on supperoxide dismutase, catalase and peroxidase in papaya fruit stored at low temperature
L. Huajaikaew; A. Uthairatanakij; S. Kanlayanarat and H. Gemma
Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 403
2003
บทคัดย่อ
Effect of heat treatment on supperoxide dismutase, catalase and peroxidase in papaya fruit stored at low temperature
A recent study indicated that exposing chilling sensitive fruit tissue to a short period above 35°C before storage at chilling temperatures reduce their chilling sensitive. Mature papaya cv. Sunrise were harvested and stored at 20, 13, 5°C or heat at 42°C for 6 h before storage at 5°C. The papaya stored at lower temperature could prolong storage life for 10, 25, 30 and 30 days, respectively. As expected papayas stored at 5°C without heat treatment were found to be the most of chilling injury symptoms, including hard areas in pulp, skin pitting and also abnormal ripening. Whereas the papaya stored at 13°C and 20°C showed no symptoms of chilling injury. The dismutase and catalase activity and suppresses the increased in peroxidase activity. These results indicate that acclimation to chilling temperature in papaya may involve modications in the activity of superoxide dismutase, catalase and peroxidase.