การใช้สภาวะปราศจากออกซิเจนระยะสั้นเพื่อลดอาการไส้สีน้ำตาลในสับปะรด
หทัยทิพย์ นิมิตรเกียรติไกล และ ธนิตชยา พุทธมี
วารสารวิทยาศาสตร์เกษตร 44 (3พิเศษ): 41-44. 2556.
2556
บทคัดย่อ
The effects of short-term anoxia conditions on quality and internal browning symptoms were investigated in pineapple fruit [Ananas comosus (L.) Merr.] cv. Trad-Seethong. Oxygen gas in the atmosphere around fruit was replaced with nitrogen gas for 0 (control), 6, 12 and 24 hours before the storage of pineapple. Fruits were stored at 10°C, 85% RH for 10 and 20 days, then moved to 28 °C (room temperature) for 3 days to examine the quality. The results showed that anoxia conditions for 12 and 24 hours reduced respiration rate and maintained the level of total soluble solid. Lightness (L* value) of fruit pulp decreased in all treatments especially in control fruit which related to the internal browning score. At 3 days of shelf-life after stored for 10 days, anoxia conditions for 12 and 24 hours delayed internal browning symptom followed by anoxia conditions for 6 hours and control, respectively. However, there were no significant difference in lightness and internal browning score of fruit after stored for 20 days. Furthermore, short-term anoxia conditions induced an accumulation of ethanol in fruit pulp which varied according to the exposure time.