Postharvest application of calcium chloride affects internal browning reduction during low temperature storage of 'sawi' pineapple
บทความในวารสาร
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
ไม่พบข้อมูลที่เกี่ยวข้อง
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Youryon P., Wongs-Aree C.
ผู้เผยแพร่: International Society for Horticultural Science (ISHS)
ปีที่เผยแพร่ (ค.ศ.): 2015
วารสาร: Acta Horticulturae (0567-7572)
Volume number: 1088
หน้าแรก: 197
หน้าสุดท้าย: 200
จำนวนหน้า: 4
ISBN: 9789462610828
นอก: 0567-7572
eISSN: 2406-6168
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
Pineapple 'Sawi' fruit, a kind of 'Queen' pineapple natively growing in Southern Thailand, exhibits internal browning during low temperature storage. This research aimed to reduce browning inside 'Sawi' fruit during storage by applying postharvest calcium chloride pre-treatments. 'Sawi' fruit were applied with 1, 2 or 3% calcium chloride (CaCl2) solution via the peduncle for three days at storage temperatures of 13 and 20ฐC and then kept at the temperatures for two weeks followed by three days at 20ฐC. Calcium content, internal browning scores and solution uptake were investigated. Stored fruit treated with 2 or 3 % CaCl2 showed a significant reduction of internal browning symptoms compared with 1% CaCl2 and non-treated fruit. An increase in calcium content in the core of CaCl2 treatments was negatively correlated with the symptom and was promoted by solution uptake during pre-treatment transpiration. The results suggest that CaCl2 was beneficial for reducing internal browning of pineapple fruit under mild low temperature storage.
คำสำคัญ
Fruit ripening
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