บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest CA and heat treatments of sweet cherries.

Vangdal E., Nordbo R., Flatland S.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.52

2004

บทคัดย่อ

Postharvest CA and heat treatments of sweet cherries.  Losses during marketing of sweet cherries in Norway are estimated to be above 20%.The major causes of these losses are water loss, fruit rots and decay (overripe).To avoid losses due to fruit rots, the fruits in commercial orchards are sprayed with fungicides close to harvest.Alternative treatments are sought as the consumers are growing more aware of pesticide residues, and the loses are affected by other than fruit rots.

Sweet cherries (Prunus avium L., cvs Van and Lapins) were dipped for 2 minutes in: 10 distilled water at 20 °C; 2) 1% Ca(OH)2 solution at 20 °C; 3) Distilled water at 50 °C and 4) 1% Ca(OH)2 solution at 50 °C .The fruit quality was registered as soluble solids content, titratable acidity, colour and firmness.Over all quality and off flavours were analysed by a panel of trained judges.Fruits were stored at 2 °C and 20 °C up to 2 weeks.Every 4 days samples were analysed as described above.The number of fruits with fruit rots was registered, and the fruits discarded.Weight losses were registered.

Ca treated fruits tended to have higher contents of soluble solids and titratable acidity.No changes in colour were observed.After storage heated fruits were less firm than unheated fruits.The decrease in firmness, however, was less in Ca treated fruits.The Ca and heat treatment fruit were less susceptible to fungal attacks.The weight losses during storage were higher in heated fruits.Results from related experiments with alternative treatments in sweet cherries and plums will be referred.