ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Polyamine biosynthesis in flavedo of 'Fortune' mandarins as influenced by temperature of postharvest hot water dips.

Mulas, M.; Gonzales-Aguilar, G.; Lafuente, M. T.; Zacarias, L.;

Acta Horticulturae Year: 1998 Issue: No. 463 Pages: 377-384 Ref: 28 ref.

1998

บทคัดย่อ

Fruits of the mandarin cultivar Fortune were subjected to postharvest hot water dips to study their effects on polyamine content of the flavedo. The fruits were dipped for 3 minutes in water at temperatures of 44, 47, 50, 53, 56 and 59 deg C. Putrescine content in the flavedo of the control fruits was 2.66 micro mol/g FW and this increased linearly with temperature to 6.43 micro mol/g FW. Spermidine content also increased, although not linearly, up to 53 deg , but then decreased at 56 and 59 deg . Spermine content increased from 0.007 to 0.022 micro mol/g FW at 47 deg then stayed at this level at the higher temperatures. Treatment at 47 deg was the most effective temperature for reducing chilling injury index in fruits after 4 weeks' storage at 2 deg and 90-95% RH. Scald damage occurred at temperatures above 53 deg . There was no correlation between polyamine content and chilling injury.