Effects of heat treatment on post-harvest quality and ripening of MAP papaya fruit
Zainon Mohd Ali, Nor Hanin Ayob, Elmy Buhana Suleiman, Shamsul Bahari AR and Hamid Lazan
Program and Abstract. 9th Controlled Atmosphere Research Conference (CA2005). Michigan State University, East Lansing, Michigan, USA. July 5-10, 2005. page25
2005
บทคัดย่อ
Effects of heat treatment prior to storage of MAP papaya fruits (4 weeks) at low temperature (10°C), on the subsequent ripening at ambient temperature (28°C) and post-harvest quality were studied. Fruit quality as characterized by chilling injury (CI) alleviation and texture retention was enhanced in fruits given HT, particularly when coated with a polymeric film. Fruit of all treatments retained their capacity to synthesize ethylene upon returning to ripening temperature, however, differed markedly in the ability to sustain texture. It appears greater post-harvest quality maintenance in HT fruit was attributed, in part, to ability to maintain cell wall integrity and suppression of particular softening enzymes activity.