Sugar apple (Annona squamosa L.) and atemoya (A. cherimola Mill. ื A. squamosa L.)

Book chapter abstract

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Wongs-Aree C., Noichinda S.

ผู้เผยแพร่: Hindawi

ปีที่เผยแพร่ (ค.ศ.): 2011

Volume number: 4

หน้าแรก: 399

หน้าสุดท้าย: 426,427e

ISBN: 9780857090904

นอก: 0146-9428

eISSN: 1745-4557

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84903422105&doi=10.1533%2f9780857092618.399&partnerID=40&md5=a6676960312b16844eb21331cd4ae5ef

ภาษา: English-Great Britain (EN-GB)

ดูบนเว็บไซต์ของสำนักพิมพ์

บทคัดย่อ

Sugar apple (Annona squamosa Linn.) and the hybrid, atemoya (A. cherimola Mill. ื A. squamosa Linn.) are aggregate fruit with climacteric patterns of respiration and ethylene production during fruit ripening. Their flesh is sweet and pleasant flavoured containing high contents of carbohydrates and vitamin C. Fruit ripen very quickly at ambient temperatures within several days after maturation. Fruit softening, splitting and cracking are the major postharvest problems. When fruit reach the ethylene peak, activities of some cell wall hydrolase enzymes dramatically increase. Recommended storage temperatures are above 13ฐC, and lower temperatures cause chilling injury. An atmosphere with 3-5% O2+5-10% CO2 has been recommended for sugar apple and atemoya storage. Alternatively, modified atmosphere packaging and 1-MCP treatments are promising techniques to extend storage life and maintain quality of sugar apple. However, improper concentrations of 1-MCP and/or high CO2 can induce physiological disorders. ฉ 2011 Woodhead Publishing Limited All rights reserved.

คำสำคัญ

Annona squamosa Linn, Atemoya, Custard apple, Sugar apple, Sweetsop