Quality of organic and conventional yardlong bean stored at low temperature

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Soontornwat A., Pongpresert N., Srilaong V.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2015

วารสาร: Acta Horticulturae (0567-7572)

Volume number: 1088

หน้าแรก: 255

หน้าสุดท้าย: 260

จำนวนหน้า: 6

ISBN: 9789462610828

นอก: 0567-7572

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84940116785&partnerID=40&md5=6018741496527f459609e045733aaaec

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

Yardlong bean is widely produced in Thailand and consumers prefer tender pods. Organic yardlong bean is now highly demanded in export markets. Little is known about the postharvest quality changes of organic produce. Usually, quality decreases rapidly after harvest due to pod swelling and softening. This study was conducted to determine the relationship between storage temperature and cultivation system on pod quality. The conventional and organic yardlong bean pods were stored at 4 and 13ฐC. Storage at 4ฐC efficiently slowed losses in weight, ascorbic acid content and total chlorophyll content. Pod swelling increased gradually during storage at 13ฐC. The organic produce stored at 4ฐC had delayed pod swelling and higher chlorophyll content compared with that of conventional produce. The results indicated that storage at 4ฐC maintained quality better than at 13ฐC and that organic produce had better quality than conventional produce.

คำสำคัญ

Physicochemical changes, Pod swelling, Vigna unguiculata subsp. sesquipedalis