Changes in quality and antioxidant activity of gac fruit (Momordica cochinchinensis Spreng) under low temperature storage
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Publication Details
Author list: Win S., Kanlayanarat S., Buanong M., Wongs-Aree C.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2015
Journal: Acta Horticulturae (0567-7572)
Volume number: 1088
Start page: 231
End page: 236
Number of pages: 6
ISBN: 9789462610828
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
Abstract
Storage temperature is one of the most important factors affecting the quality and maintenance of the shelf-life of fresh produce. Since gac fruit is a lesser-known fruit, there is no postharvest information, and the shelf life of gac is very short after harvest. To select the optimum storage temperature for extending the shelf life and maintaining the postharvest quality, gac fruit were kept at three different storage temperatures (4, 13, and 25ฐC). The results showed that fruit stored at 4 and 13ฐC showed lower weight loss, softening, color changes, respiration rate and ethylene production than those kept at 25ฐC. However, fruit stored at 4ฐC could not reach a proper ripe stage and some fruit showed shriveling. The highest level of antioxidant activity was observed in fruit peel, followed by aril and meat. Antioxidant activity was not affected by storage temperature but storage time decreased its activity.
Keywords
Cold storage
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