บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Botrytis cinerea growth, ethylene, acetaldehyde and ethanol production in kiwifruit as influenced by short-term low-O2 and high-CO2 treatments at 0 and 10 deg C.

Niklis, N.; Thanassoulopoulos, C.; Sfakiotakis, E.;

Postharvest physiology, pathology and technologies for horticultural commodities: recent advances. Proceedings of an international symposium held at Agadir, Morocco, 16-21 January 1994. Year: 1995 Pages: 399-406 Ref: 16 ref.

1995

บทคัดย่อ

Botrytis cinerea growth, ethylene, acetaldehyde and ethanol production in kiwifruit as influenced by short-term low-O2 and high-CO2 treatments at 0 and 10 deg C.

ABSTRACT :

 

A major problem in the postharvest handling of kiwifruit is infection by B. cinerea (grey mould). The influence of low oxygen (O2) and high carbon dioxide (CO2) short-term exposure on fungal growth, ethylene, acetaldehyde and ethanol production were studied. Petri dishes with PDA were inoculated with Botrytis and placed in the following atmospheres: 21% O2 (control), 0.5% O2, 0.25% O2, 100% N2 and 30% CO2 at 0 and 10 deg C for 2, 4, 8 and 12 days. Dishes were then transferred to air conditions of 18 deg for 10 days. Kiwifruits were punctured and inoculated at the stem end with mycelial discs of the fungus on PDA and placed under the same conditions for the same period as Petri dishes. After this treatment, the fruits were transferred to 0 deg for a number of days so that the total period was 30 days. Ethanol and acetaldehyde were measured in healthy fruit during the short-term exposure to the low O2 and high CO2 treatments. Ethylene production was measured in healthy and fungus-infected kiwifrui

t. Fungal colony growth in vitro in 100% N2 and 30% CO2 was reduced by 33 and 66%, resp, while kiwifruit infection was reduced by 80 and 65%, resp. Under the same conditions of low O2 and high CO2 at 10 deg , fungal growth was reduced in vitro by 33 and 0%, resp. The other 2 low-O2 concn had no significant effect on fungal growth in vivo or in vitro. It was evident from the results that short-term exposure in 100% N2 or 30% CO2 reduced fungal growth in vitro of kiwifruit infections during storage. These treatments were not favourable for healthy fruit storage because the fruits produced high concn of fermentation products, including acetaldehyde and ethanol. The exposure of the inoculated kiwifruit to low O2 or high CO2 reduced ethylene production which was induced by the fungus in the control fruit (21% O2) at 10 deg .