บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of heat treatment on antioxidants and quality changes in papaya fruit stored at low temperatures

Huajaikaew L., Uthairatankij A., Kanlayanarat S., Gemma H.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.49

2004

บทคัดย่อ

Effect of heat treatment on antioxidants and quality changes in papaya fruit stored at low temperatures  The use of pre-storage heat treatments has shown beneficial reduces chilling injury during low temperature storage.The objectives of this study were to study the physio-chemical changes of papaya stored at 20, 5 °C or heated at 42 °C for 6 h before stored at 5 °C.

The fruit 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 abnormal ripening.On the other hand, the papaya stored at 20 °C showed no symptoms of chilling injury.The pre-storage heat treatment reduced chilling injury symptoms, delayed the decline of superoxide dismutase and catalase activity and suppressed the increase of peroxidase activity.

These results indicated that chilling injury in papaya might involve with the activity of superoxide dismutase, catalase and peroxidase.