บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Reduction of chilling injury in stored 'Hass' avocado fruit by 38 deg C water treatments.

Woolf, A. B.

HortScience. Volume 32, Number 7, Dec 1997. Pages 1247-1251.

1997

บทคัดย่อ

Reduction of chilling injury in stored 'Hass' avocado fruit by 38 deg C water treatments.

Avocado (Persea americana cv. Hass) fruits harvested in New Zealand were heat treated in water at 38 deg C for 0 to 120 minutes, and stored at 0.5 deg for up to 28 days. After storage, fruits were ripened at 20 deg and their quality evaluated. External chilling injury (CI) developed during storage in unheated fruits. Skin (exocarp) sectioning showed that browning developed from the base of the exocarp, and with longer storage this browning moved outwards toward the epidermis. Longer durations of hot water treatment (HWT) progressively reduced CI, and 60 min was the optimal duration that eliminated external CI while best maintaining fruit quality. Concomitantly, electrolyte leakage of heated skin tissue increased by approx equal to 70% during storage, whereas electrolyte leakage of unheated skin tissue increased by approx equal to 480% over the same period. It is concluded that significant protection was conferred by HWT against low temperature damage to avocados, and these effects are reflected

in the morphology and physiology of the skin tissue.