Effects of Superatmospheric Oxygen on the Physical and Respiratory Changes in Ripening Pineapple Fruit cv. Trad-Seethong
T. Bantaotook, W. Niyomlao and S. Kanlayanarat
Book of Abstract. APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Bangkok, Thailand. 76 page.
2005
บทคัดย่อ
Pineapple fruit cv. ‘Trad-seethong’ at color break were subjected to high O2 levels of 40%, 60% or 80% (balance N2) or air (21% O2, control) at 8°C with 90-95% RH and the physical and respiratory changes during ripening were examined. Shell yellowing proceeded at a slower rate in high O2 indicated lower L* and higher ho than that in air. High O2 retardation of ripening was also evident in terms of reduced rate of softening. The different high O2 levels did not differ much in causing these effects. Respiration rate appeared to be stimulated by high O2, particularly at the earlier part of the storage period. The respiratory increase was highest at 40% O2 and with increasing high O2 level, respiratory stimulation decreased. Despite the high respiration rate, weight loss of high O2-stored fruits was kept at 1% or lower throughout the storage period whereas weight loss in air increased to about 7% at the end of the 20-days storage period.