Effects of fluridone or 1-naphthaleneacetic acid on fruit drop and quality of longkong fruit after harvest
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Publication Details
Author list: Namsri S., Pongprasert N., Boonyaritthongchai P., Kondo S., Srilaong V.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2018
Volume number: 1206
Start page: 81
End page: 88
Number of pages: 8
ISBN: 9789462612013
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
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Abstract
The effects of fluridone and 1-naphthaleneacetic acid (NAA) on fruit drop and quality changes of longkong fruit after harvesting were investigated. Longkong racemes were dipped in 50 μmol L-1 of fluridone solution or dipped in 1000 μmol L-1 NAA solution for 5 min. Then, the fruits were stored at 25°C. The results showed that dipping longkong fruit in 50 μmol L-1 fluridone solution and dipping in 1000 μmol L-1 NAA solution significantly delayed fruit drop. At the same time, the results also showed that the percentages of fruit drop in the control that were dipped in distilled water increased during the storage period. Longkong fruit dipped in 50 μmol L-1 fluridone solution and dipped in 1000 μmol L-1 NAA solution showed inhibition of the ABA synthesis. Furthermore, it showed the ability to inhibit ethylene production and retard fruit color changes and browning on the peel of longkong with storage life extension for 8 days. There is no significant difference in terms of internal quality, such as total ascorbic acid content and total phenolic content in all treatments. Longkong dipped in 50 μmol L-1 fluridone solution showed lower titratable acidity, total soluble solids, and total sugar content compared with other treatments. In sum, dipping longkong raceme in fluridone solution can be used as an alternative method for minimizing the fruit drop and maintaining the quality of longkong after harvesting. © 2018 International Society for Horticultural Science. All rights reserved.
Keywords
NAA
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