Colour degradation of rambutan pericarp under chilling and senescent temperatures.
O'Hare, T. J.; Underhill, S. J.;
Proceedings of the Australasian postharvest horticulture conference 'Science and technology for the fresh food revolution', Melbourne, Australia, 18-22 September, 1995. Year: 1996 Pages: 109-113 Ref: 21 ref.
1996
บทคัดย่อ
Rambutan cv. Jit Lee fruits were held at 5 or 15 deg C and changes in skin colour were monitored every 3-4 days with a Hunter Labscan. It was found that the process of colour loss at chilling temperature was different to that induced at the higher temperature. At the chilling temperature, the anthocyanin concentration in the pericarp remained stable during colour transition but underwent a conversion into a colourless form. At the same time, epidermal and hypodermal cells developed brown pigmentation. Decoloration of anthocyanin and browning initially occurred in separate cell layers indicating that these processes were independent reactions. The two processes taken together, however, resulted in a maroon (red-brown) colour characteristic of the initial symptoms of chilling injury. As the anthocyanin became completely colourless, only the brown component remained. At the higher temperature, the pericarp began to lose colour quickly giving fruits a patchy appearance. This occurred after a period
of storage dependent on temperature (9 days at 15 deg ) during which there was no significant change in colour. The rapid decline in colour was associated with significant anthocyanin degradation (rather than decoloration). Browning of tissue also occurred, and consequently the same colour transition seen with chilling injury occurred.