Changes in postharvest quality of gac fruit (Momordica cochinchinensis Spreng) coated with sucrose fatty acid esters

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Win S., Mejunpet N., Buanong M., Kanlayanarat S., Wongs-Aree C.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2015

วารสาร: Acta Horticulturae (0567-7572)

Volume number: 1088

หน้าแรก: 237

หน้าสุดท้าย: 242

จำนวนหน้า: 6

ISBN: 9789462610828

นอก: 0567-7572

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84940118294&partnerID=40&md5=c13f0c2f06a79561693887d9ab5c4aab

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

Gac fruit (Momordica cochinchinensis Spreng) rapid ripening and senescence after harvest. Edible coatings such as sucrose fatty acid esters (SFE) have been reported to be widely used for extending storage life in many fresh produce. As less information about the postharvest technology, gac fruit at yellow stage were coated with sucrose fatty acid esters at different concentration of 0, 0.5, and 1.0% and then stored at 10ฐC and 90-95% RH. Gac fruit coated with 0.5 and 1.0% SFE conducted slower ripneing in terms of peel and pulp color changes, compared to control (0% SFE coating). At 1.0% SFE coating, treated fruit were slightly reduced in fruit softening and respiration rates during 16 days of storage. Fruit peel contained the hightest amount of antiocidant activity detected by DPPH assay, followed by aril and pulp. The activities were hugely reduced in peel, slightly declined in pulp and aril during storage. However, there were no significant differences in antioxidant activivities from fruit between treatments in each part of peel, pulp, and aril.

คำสำคัญ

Edible coating