Postharvest quality alteration of gac fruit harvested at different maturities and coated with chitosan
บทความในวารสาร
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
ไม่พบข้อมูลที่เกี่ยวข้อง
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Win S., Mejunpet N., Buanong M., Kanlayanarat S., Wongs-Aree C.
ผู้เผยแพร่: Faculty of Food Science and Technology
ปีที่เผยแพร่ (ค.ศ.): 2015
วารสาร: International Food Research Journal (1985-4668)
Volume number: 22
Issue number: 6
หน้าแรก: 2219
หน้าสุดท้าย: 2224
จำนวนหน้า: 6
นอก: 1985-4668
ภาษา: English-Great Britain (EN-GB)
ดูในเว็บของวิทยาศาสตร์ | บทความในเว็บของวิทยาศาสตร์
บทคัดย่อ
Local Thai gac fruit conducting short shelf life after harvest were investigated for changes of fruit attributes during fruit growth and the postharvest. Gac fruit took 9 weeks after fruit setting to be reaching at full ripe stage. The changes of fresh weight and volume of developing fruit showed a single sigmoid curve and the firmness was declined after 5 weeks of the fruit development. Moreover, gac fruit exhibited an ethylene rise pattern during fruit development. Fruit harvested at four different maturity stages of mature green, yellow, orange, and fully red were stored at room conditions of 25ฐC and 65-70% RH. Fruit at yellow stage reached a normal ripe stage at the end of storage of 12 days when green fruit was unrippened and red fruit become rotten. The highest amount of phenolics was observed in aril mainly in the yellow stage at 6 DOS, followed by the peel and pulp and then decreased in all parts of fruit during storage. Subsequently, harvested fruit at yellow stage were dipped in 0, 0.5, and 1.0% chitosan and then stored at at 10ฐC, 90-95% RH. Although fruit of all treatments showed no signifant differences in respration rate, firmness, and some other quality attributes, coating with 0.5 and 1.0% chitosan retarded fungal infection and improved fruit visual appearance.
คำสำคัญ
Chitosan coating, Momordica cochinchinensis, Spreng
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