บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of CA and Alternative Postharvest Treatments on Quality of Lime (Citrus latifolia) Fruit

T. Pranamornkith, A.J. Mawson and J.A. Heyes

Program and Abstract. Australasian Postharvest Horticulture Conference. Royal Lakeside Novote., Rotorua, New Zealand. 27-30 September 2005. July 5-10, 2005. Page 26

2005

บทคัดย่อ

Effects of CA and Alternative Postharvest Treatments on Quality of Lime (Citrus latifolia) Fruit

The cold storage life of lime (Citrus latifolia) fruit can be restricted by a number of factors including chilling injury, degreening (which impacts adversely o­n consumer acceptability of the product) and rots. The objective of this study was to investigate the effects of various postharvest ­treatments o­n quality changes in lime fruit. Controlled atmosphere storage (CA; reduced oxygen with 0 or 3% COD was compared to regular air storage (RA) and intermittent warming (IW; varying durations) treatments across a range of temperatures. The impact of storage regime o­n nutritional retention in the fruit was also investigated. Lime fruit selected by weight and colour were harvested mid- and late-season from orchards in Northland. Mass loss, colour score, hue angle, compressive firmness, respiration rate and ethylene production were measured prior to and at various times up to 10 weeks during cool storage. The location, nature and extent of rots and chilling injury were also assessed and recorded. Chilling injury limited storage of fruit under all conditions at constant low temperatures. CA storage at 3% CO2 delayed yellowing and gave better fruit quality than the low CO2 treatment. High CO2 CA treatments at 5 or 7°C significantly decreased the rate of colour change compared to other constant temperature treatments but did not protect against chilling injury. IW storage benefited fruit quality and provided the highest overall fruit quality of all postharvest treatments tested. These results confirm the potential of intermittent warming treatments to extend the high quality storage life of citrus fruits. Further optimisation of the storage regime for limes will be undertaken and will integratethe findings with respect to changes in nutritional quality.