บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

MCP effects on ethylene production, softening enzymes activity and texture of ripening papaya fruit

Hamid Lazan, Redzuan Mothd Rosli, Siti Maisarah Mamat and Zainon Mohd Ali

Program and Abstract. 9th Controlled Atmosphere Research Conference (CA2005). Michigan State University, East Lansing, Michigan, USA. July 5-10, 2005. page37

2005

บทคัดย่อ

MCP effects on ethylene production, softening enzymes activity and texture of ripening papaya fruit   Ethylene production, firmness loss and softening enzymes, viz. α–galactosidase, b–galactosidase and pectin methylesteraes activity during ripening of papaya (Carica papaya L.) fruits (cvs. Eksotika and Sekaki) at ambient (28ºC) were affected by l-methylcyclopropene (MCP).Depending o­n the concentration applied (0 – 270 ppb), MCP may both suppress and delayed the attainment of ethylene production peak as well as it retarded ripening-related skin color changes.Likewise, firmness loss was retarded when the fruits were treated with the highest MCP concentration, galactosidase activity appeared independent of the changes in ethylene production as affected by MCP, perhaps suggesting not all aspects of the ripening processes of papaya were under the control of ethylene.