Dry matter as a possible maturity index of Monthong durians
2003
Siriphanich, J.(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture. Department of Horticulture) | Khurnpoon, L.(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture. Department of Horticulture)
During growth and maturation of Monthong durian dry matter, soluble solids, total sugar and reducing sugar increased in the aril reaching a maximum at 127 days after pollination (DAP). The amount of starch fluctuated during this period. Firmness increased to a maximum at 106 DAP then declined. Quality of ripe fruit as evaluated on aril color, aroma, sweetness and preference increased with increasing maturity. Judging from aril dry matter firmness, soluble solids, starch, sugar content, and eating quality, durian at 70, 80 and 90 percent commercial maturities were shown to be equivalent to durian at 106, 113 and 120 DAP. Durian should not be harvested until 106 DAP and should contain at least 32 percent dry matter. The study on starch content with I2-KI staining showed that starch in the aril stained light to dark brown which later the color disappeared. No clear starch staining pattern was found. It was concluded that only dry matter was suitable to be used as a durian maturity index.
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