Inhibition of pericarp browning and phenolics oxidation in longan (Dimocarpus longan Lour.) fruit during controlled atmosphere storage

Conference proceedings article

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

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รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Kaewsuksaeng S., Uthairatanakij A., Srilaong V., Kanlayanarat S.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2010

Volume number: 857

หน้าแรก: 395

หน้าสุดท้าย: 400

จำนวนหน้า: 6

ISBN: 9789066051799

นอก: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-77957191054&doi=10.17660%2fActaHortic.2010.857.48&partnerID=40&md5=46a67d527869cd6a7928bcbb370101a1

ภาษา: English-Great Britain (EN-GB)

ดูบนเว็บไซต์ของสำนักพิมพ์

บทคัดย่อ

Longan fruit cv. Daw at the commercial ripe stage were held in controlled atmosphere (CA) chambers applied with 2 or 4 kPa O2 plus 5 or 15 kPa CO2 (balance nitrogen) or air (control) at 4ฐC with 95% relative humidity. CA levels in 2 kPa O2 treatments were effectively inhibited pericarp browning relative to the control, whilst 4 kPa O2 treatments were not consistently better than the control. Polyphenol oxidase (PPO) activity correspondingly decreased resulting to reduced phenolics oxidation indicated by retention of higher phenolics content than that in air. Phenylalanine ammonia lyase (PAL) also decreased and may have contributed to the reduction of browning. Most effective CA level was 2 kPa O2 plus 15 kPa CO2, retarding browning by 10 days. However, pulp ethanol content increased in CA-stored fruits.

คำสำคัญ

Dimocarpus longan Lour., Longan, Pericarp browning, Phenylalanine ammonia lyase, Polyphenol oxidase