ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Ripening and senescence of the non-climateric sour cherry (Prunus cerasus L.)

Perlaki R., Kovacs E., Szõllõsi D., Kállay T.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 13

2004

บทคัดย่อ

Maturity at harvest is the most important factor that determines storage life and final fruit quality.All fruits, with a few exceptions reach their best eating quality when allowed to ripen o­n the tree or plants.Sour cherry is an important non-climacteric fruits.The aim was to investigate the increase of fruit size, coloration and correlation with the activity of polygalacturonase.

Sour cherries were investigated as a function of ripeness (I-IV. Stage-green, breaker/pit hardening, pink, light red, red and dark red) (1^st experiment).A part of fruits were stored at 4 °C, 90%RH for 35-40 days (2^nd experiment).All samples were tested for fruit size (d1;d2;m), pH, °Brix and color (L*, a*, b*).1^st experiment : the stages of ripeness were characterized by the color of fruits (CIELAB L*, a*, b*).The size of fruits increased with ripening continuously, while in next year the size of fruits increased mostly between ripeness stages IV-VI.It seemed that the growing seasons have influenced not o­nly of the size of fruits but the rhythm of increase, too.The cultivar has also an effect of fruit size.In case of Pandy 279 o­nly slightly increase was observed as a function of ripeness, these fruits reached the full size relatively in an early ripeness stage.The values of °Brix and pH changed as a function of ripeness in both cultivars.The activity of PG was low and a slightly change during ripeness.It seemed that it has not remarkable role of PG during ripening 2^nd experiment: during storage around 10-11% weight losses were found in both cultivars.After harvest, during the first 10 days the PG activity of sour cherries decreased, than increased as a function with the storage time.