Physiological changes in durians (Durio zibethinus Murr.) cv. Chanee after harvest
1990
Petcharatana Booncherm
When mature durians cv. Chanee were stored at 5 deg C, chilling injury occurred in about 3 weeks. If durians were transferred from 5 deg C to room temperature the injury appeared only after one week. Storage of the pulp of durian in foam trays wrapped with PVC film extended its shelf life for up to 4 weeks with little changes in quality. However, after 4 weeks the pulp turned to yellow-orange color. The ripening processes of durian pulp in PVC packages proceeded slowly resulting in lower soluble solids content, slower softening rate and lighter pulp color than that found in the pulp of durian in intact fruit. This was because carbon dioxide concentration in PVC package was higher than that in the intact fruit. Potassium permanganate enclosed in the PVC package slowed down the ripening processes by about 3 days. On the other hand ethephon did not enhance the ripening. The characteristics of respiration and ethylene production of durian were climateric. Maximum rates were about 400 mgCO2/kg h and 30 micro l/kg h respectively. Respiration and ethylene production of durian shell were 1-5 and 5-100 times higher than that of the pulp respectively. In addition, the rates characteristics of the shell were climacteric, but for the pulp it was not clear.
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Эту запись предоставил Kasetsart University