Physiological changes and cell wall degradation in papaya fruits cv. 'Kaek Dum' and 'Red Maradol' treated with 1- methylcyclopropene

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Krongyut W., Srilaong V., Uthairatanakij A., Wongs-Aree C., Esguerra E.B., Kanlayanarat S.

ผู้เผยแพร่: Faculty of Food Science and Technology

ปีที่เผยแพร่ (ค.ศ.): 2011

วารสาร: International Food Research Journal (1985-4668)

Volume number: 18

Issue number: 4

หน้าแรก: 1251

หน้าสุดท้าย: 1259

จำนวนหน้า: 9

นอก: 1985-4668

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-80052914820&partnerID=40&md5=828aba88b9c3fcf8cdac56915edcd02c

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

The differential response of two papaya cvs. 'Kaek Dum' and 'Red Maradol' to 1-methylcyclopropene (1-MCP) applied at 100 nl l -1 at <10% yellow peel color was evaluated based on physiological changes and rate of fruit softening in relation to the activities of cell wall degrading enzymes and solubilization of cell wall polysaccharides. Ethylene production, respiration rate, softening, activities of cell wall degrading enzymes and the solubilization of cell wall polysaccharides were lower in 'Red Maradol' compared to 'Kaek Dum'. In both cultivars, 1-MCP suppressed ethylene production and respiration rate, delayed the onset of the climacteric and retarded the softening process. The delay in the softening of 1-MCP-treated fruit was greater in 'Red Maradol' compared with 'Kaek Dum' coincident with the low activities of polygalacturonase (PG) and β-galactosidase. Consequently, changes in the pectic, hemicellulosic and cellulosic fractions were reduced. These results account for the slower rate of softening of 'Red Maradol' than 'Kaek Dum' papaya. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.

คำสำคัญ

Cell wall degradation