Effect of precooling with a solution of sodium carbonate on fruit rot and physiological changes in organic netted melon
Conference proceedings article
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Uthairatanakij A., Sripong K., Jitareerat P.
ผู้เผยแพร่: International Society for Horticultural Science
ปีที่เผยแพร่ (ค.ศ.): 2021
Volume number: 1325
หน้าแรก: 119
หน้าสุดท้าย: 126
จำนวนหน้า: 8
นอก: 5677572
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
The effect of precooling with a solution of sodium carbonate (SC, Na2CO3) on fruit rot and physiological changes in organic netted melon was studied. Melons were immersed in a cool solution of 2% Na2CO3 at 5 and 10°C until the temperature of pulp was 20°C. Fruit immersed in Na2CO3 at 30°C were used as the control. All fruit were kept at 13°C for 12 days. Results indicated that fruit immersed in 5°C had a lower disease incidence and severity during storage for 8 days than fruit immersed at 10 or 30°C. Moreover, precooling with Na2CO3 at 5°C maintained fruit quality and inhibited adverse physiological changes in melon, as indicated by low levels of weight loss, respiration, ethylene production, and the activity of the cell wall degrading enzyme, polygalacturonase. However, no effects on pulp color change, total sugar, and total soluble solids content of the melons were observed. These results indicate that precooling with a cool solution of sodium carbonate at 5°C can delay fruit decay and senescence in stored organic netted melon. © 2021 International Society for Horticultural Science. All rights reserved.
คำสำคัญ
Hydrocooling, Postharvest decay, Sodium carbonate
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