ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

High concentrations of carbon dioxide influence kiwifruit ripening.

Irving, D. E.;

Postharvest Biology and Technology Year: 1992 Vol: 2 Issue: 2 Pages: 109-115 Ref: 12 ref.

1992

บทคัดย่อ

Kiwifruits (cv. Hayward) were exposed to air, 60% CO2 (in 20% O2, 20% N2) or 80% CO2 (in 20% O2) for 1, 2 or 3 weeks at 0 deg C, then held in air for one week at 20 deg or stored in air for up to 8 weeks at 0 deg . The effects on ripening (softening and increase in soluble solids) were determined and respiration rates and ethylene production were measured. Both 60% and 80% CO2 atmospheres had the same effects. Exposure for one week to high CO2 temporarily retarded fruit softening, but differences in firmness had disappeared after 8 weeks' air storage. During one week at 20 deg immediately after CO2 treatment, rates of respiration and ethylene production were high and fruits softened quickly. After 8 weeks of air storage, rates of respiration and ethylene production at 20 deg were restored to the control rates and ripening appeared normal. Levels of soluble solids in the fruits after 8 weeks of air storage were lower in fruits exposed to high CO2, but in all treatments, after one week at 20 deg , soluble solids levels had increased and were similar to those in the controls. Rates of respiration and ethylene production were usually higher immediately after the longer CO2 treatments, and after 8 weeks' air storage, than in control fruits. Both 2- and 3-week treatments markedly increased the incidence of storage rots (Botrytis cinerea and other spoilage fungi). Kiwifruits appeared to tolerate one week of high CO2 treatment providing they had a period of air storage immediately after the treatment.