ผลของการใช้เมทิลจัสโมเนทต่อการเปลี่ยนแปลงทางชีวเคมีและการเกิดอาการไส้สีน้ำตาลของสับปะรดพันธุ์ตราดสีทอง
ฤทัยรัตน์ ทันตวิวัฒนาศิริชัย กัลยาณรัตน์ชัยรัตน์ เตชวุฒิพรเฉลิมชัย วงษ์อารีและ ,พนิดา บุญฤทธิ์ธงไชย
วารสารวิทยาศาสตร์เกษตร 43 (3พิเศษ):396-399. 2555.
2555
บทคัดย่อ
A postharvest problem occurring during cold storage of pineapples is internal browning which is a chilling injury symptom. This experiment was carried out to determine the effect of methyl jasmonate (MeJA) on biochemical changes and browning in pineapples cv. Tradseetong. Fruits were treated with 0 (control), 10-2 and 10-3 M MeJA for 5 minutes and then stored at 10°C, 85% relative humidity. The pineapples treated with10-2 M MeJA had the highest vitamin C content (13.10 mg/100g FW), followed by those treated with 10-3 M MeJA and the control (11.22 and 9.33 mg/100g FW, respectively).The fruits treated with MeJA at both concentrations had lower polyphenol oxidase (PPO) activity than the control. The control had the highest PPO activity (2.318 ΔOD420 min/mg protein), followed by the pineapples treated with10-3 and 10-2 M MeJA (1 and 0.612 ΔOD420 min / mg protein, respectively), which corresponded to the rate of browning. All the treatments showed internal browning symptoms after 10 days in storage which could be observed with the naked eyes. The control had the highestpulp browning, followed by the fruits treated with 10-3 and 10-2 M MeJA, respectively. Peroxidase activity was not significantly different among the treatments. The control had the highest catalase activity (0.616 ΔOD260 min/mg protein). Superoxide dismutase (SOD) activity was increased on the last day of storage. The pineapples treated with 10-3 M MeJA had the highest SOD activity (1.94 units/mg protein).