บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Storage technologies and their effect on quality of horticultural products.

Watkins C.B.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.68

2004

บทคัดย่อ

Storage technologies and their effect on quality of horticultural products. Traditional postharvest technologies, especially control of storage temperature and relative humidity, are the mainstay strategies of horticultural industries in maintaining product quality to meet consumer needs.Modified atmosphere and controlled atmosphere storage are also utilized extensively to maintain quality of some products.Requirements for product disinfestations, and the sometimes commercial implementation, of innovative replacements to meet quarantine requirements of importing states or countries.These include non-chemical methods, often involving imposition of stress (heat, low oxygen, elevated carbon dioxide) to harvested products.

An emerging technology is the use of an inhibitor of ethylene binding, 1-methylcyclopropene (1-MCP), which provides an exciting new chemical to control ethylene action and potentially affect storability of many horticultural products.Postharvest technologies, therefore, are integral components of horticultural industries from the producer to the consumer, adding value to products in the marketplace by maintaining quality, extending marketing periods, allowing transport to distant markets, and overcoming quarantine barriers.Most technologies ecert beneficial influences o­n quality attributes by delaying senescence and ripening, and recommended temperatures, relative humidity and atmospheres are available for most horticulture products.However, commercially, compromises are often made because of difficulties of handling mixed products and limited facilities.Considerable abuse occurs during movement of the products to the markets, wholealers and retailers, and few studies simulate these conditions.

In this overview, the effects of major technologies o­n quality attributes such as color, texture, nutrition, aroma and flavor of horticultural products will be presented, with emphasis o­n underlying metabolic processes.