บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Nitric oxide treatment to extend shelf life in ‘Hayward’ kiwifruit.

Eum H.L., Lee H.J., Lee S.K.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.54

2004

บทคัดย่อ

Nitric oxide treatment to extend shelf life in ‘Hayward’ kiwifruit.  Kiwifruits (cv. Hayward) were harvested at the mature stage and stored at 0 °C.After cold storage, fruits were treated with nitric oxide (NO) at concentrations of 100, 200, and 500 ppm for 12 and 24 h under oxygen free atmosphere, respectively.Treated fruits were transferred to 15 °C to investigate physiology and quality characteristics during shop holding periods.

As results of sugar/acid ratios and firmness, ripening of fruits treated NO was delayed.They also showed the reduced respiration rate and ethylene production compared to the untreated fruits.The use of NO is an effective method to extend postharvest life as an inhibitor of ethylene production in kiwifruits.