บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of hot water treatment n reducing chilling injury of pomegranate (Punica granatum L.) fruits during storage.

Mirdehghan S.H., Rahemi M.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004,p42.

2004

บทคัดย่อ

Effect of hot water treatment n reducing chilling injury of pomegranate (Punica granatum L.) fruits during storage.  In a preliminary experiment, comparing to chemical treatment, fruits of cultivars ‘Malas Yazdi’ and ‘Malas Saveh’ were dipped in warm water at 50 and 75 °C, imazalil (1 and 3/1000 v/v) and benzyladenin (80 and 100 mg L-1) for 2 and 5 min.Distilled water at 25 °C was give as control treatment.Treated fruit were stored at 1.5 °C and 85 + 3% relative humidity (RH) for 4.5 months.Although water at 75 °C resulted in heat injury of fruits warm water at 50 °C comparing to the other treatment significantly reduced chilling injury.

In second experiment, fruit of ‘Malas Yazdi’ were dipped in warm water at 0 (control), 25, 35, 45, 55 and 65 °C for 2 and 5 min.treated fruits were stored under the mentioned conditions of the first experiment for 3 months.The result showed that increasing water temperature to 45 significantly reduced chilling injury, electrolyte and k+ leakage but had no significant effect o­n total soluble solid, total acidity, ascorbic acid and pH of fruits after removal from storage.