ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Improvement of Green Colour Preservation in GA3 Treated Lime Using MAP and Chitosan Coating

P. Vasanasong, C. Wongs-Aree, A. Uthairatanakij 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

‘Paan’ lime (Citrus anrantifolia Swingle L.) containing distinguished flavour is o­ne of popular varieties in Thailand. A previous study found that green peel colour was decently maintained by dipping in gibberellic acid (GA₃) before storage. In this study, 200 ppm GA₃ treated lime were coated with 0.5 and 1.0 % (w/v) chitosan and kept o­n a foam-tray wrapped with LLDPE shrink film and then stored at 13°C (92±2% RH in the room). Levels of internal O₂ were not less than 18% while internal CO₂ concentrations were raised by 4% in lime fruit under MA conditions during storage. MAP showed a great effect o­n a reduction of weight loss compared to use of chitosan coating. However GA₃ combined with chitosan coating performed a synergic action o­n chlorophyll preservation in lime peel, related to slowness of L values increasing. Titratable acids of all treatments increased modestly after 50 days while ascorbic acid increased after storage and reduced sharply after 50 days.

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