บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of aldehyde on the after-ripening of banana.

Chen FangHong; Zhang RuLian; Chen HongMei;

China Fruits Year: 1997 Issue: No. 3 Pages: 24-25 Ref: 4 ref.

1997

บทคัดย่อ

Effect of aldehyde on the after-ripening of banana.

Bali bananas were placed in a 10-litre glass jar. They were treated daily with aldehyde gas at 4 ml/kg for 12 h, with ventilation, and held at room temperature (28-33 deg C). Respiratory activity, fruit firmness, polyphenoloxidase [catechol oxidase] and peroxidase activities, and chlorophyll and soluble solids contents were measured. Respiration rate, cell membrane permeability, enzyme activities and chlorophyll contents were all lower in treated fruits than in the controls, and storage life was prolonged (to about 18 days).