Low temperature conditioning reduces chilling injury incidence in okra (Abelmoschus esculentus L.) pods

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Phornvillay S., Pongprasert N., Sugaya S., Srilaong V.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2021

ชื่อย่อของวารสาร: Fruits

Volume number: 76

Issue number: 4

หน้าแรก: 191

หน้าสุดท้าย: 200

จำนวนหน้า: 10

นอก: 0248-1294

eISSN: 1625-967X

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85113694256&doi=10.17660%2fth2021%2f76.4.4&partnerID=40&md5=df84509c84c18459654f2e82ea79f89b

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Introduction - Immature okra pod possess high respiration activity and low storage temperature is commonly exploited to lowering down the metabolic process. However, the okra is of tropical origin and its susceptibility to chilling injury (CI) causes further problems in postharvest storability. Therefore, the influence of low temperature conditioning (LTC) on CI was determined in the present study. Materials and methods - The freshly harvested pods were preconditioned at 13 °C for 24 h followed by storage at 4 °C while control pods were kept directly at 4 °C, for 16 d and transferred to 25 °C for 2 h. Results and discussion - The results showed that the LTC treatment suppressed the development of CI effectively whereby no CI was observed for 8 d of storage. Furthermore, LTC reduced seed browning with concomitant low polyphenol oxidase activity. Additionally, LTC inhibited accumulation of O2-, H2O2 and malondialdehyde contents. Besides, LTC prevented the decrement of fla-vonoids content, catalase and superoxide dismutase activities, and induced DPPH radical scavenging activity and proline content in pericarp, thus coping with oxidative stress at low temperature. Conclusion - LTC treatment enhances chilling tolerance and maintains the quality of okra pod during low temperature storage. © 2021 International Society for Horticultural Science. All rights reserved.

คำสำคัญ

Seed browning