Itthiphon khong unhaphum lae kan kluap phon dui san kluap khai to ayu kan kep raksa lae khunnaphap khong phon sali phan Xiang Sui thi phalit na sathani kaset luang Ang Khang.
1988
Artit Thongaram | Jinda Sornsrivichai
Xiang Sui pears were stored at 3 deg. celsius, 17 deg. celsius and at room temperature. The fruits were coated with 1 % and 2 % semperfresh wax, with the uncoated ones as a control. They were packaged on a foam tray, 3 fruits per tray and over wrapped with PVC film before storage. The pears could be stored for 60 days at 3 deg. celsius and 7 days at 17 deg. celsius while retaining their market acceptability. Fruit quality was lost after storage for one week at room temperature. Two percent semperfresh extended storage life of Xiang Sui pear 10 days longer than the untreated one at both room temperature and 17 deg. celsius. At 3 deg. celsius waxing did not extend storage life but gave the fruits better quality. Waxing can slow down the rate of ripening by decreasing the loss of flesh firmness and retarding the change of skin colour. Rate of decrease in malic acid and chlorophyll content also can slow down at low temperature and by waxing pretreatment. Percent TSS decreased during storage in all treatments lowers the storage temperature or waxing did not significantly alter the changes of % TSS content but ascorbic acid content was found to decrease more rapidly.
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