ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Symptoms of cold storage injury of pawpaw fruit.

Galli F., Archbokd D. D., Pomper K.W., Hamilton-Kemp T.R., Collins R.W.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 11

2004

บทคัดย่อ

Postharvest strategies for maintaining pawpaw (Asiminatriloba (L.) Dunall) fruit quality are currently being studied.While storage at 2 °C for 4 weeks seems possible, significant symptoms of injury were found following postharvest storage for longer periods.The symptoms developed after the fruit had been moved to ambient temperature for ripening after 8 weeks of 2 °C storage.While fruit stored for 4 weeks subsequently ripened normally, those held 8 weeks exhibited a delayed respiratory climacteric.Although not obvious from the surface appearance, fruit held 8 weeks exhibited flesh browning within 48h of moving to ambient temperature.

A change in fruit aroma volatile profile suggests injury might have been developing by 4 weeks of cold storage even though other symptoms were not evident.Immediately after harvest, methyl octanoate was the dominant volatile ester followed by methyl hexanoate.By 4 weeks of postharvest cold storage, ethyl hexanoate was the dominant ester followed by ethyl octanoate, but methyl octanoate productionwas still substantial.At 8 weeks, volatile ester production was generally lower with ethyl hexanoate the major volatile followed by ethyl octanoate.If these symptoms are due to cold storage temperature and/or duration, postharvest storage strategies need to be developed that minimize or eliminate the problem.