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Delayed softening of โHom Thongโ banana fruits during postharveststorage following hot water treatment |
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| รหัสดีโอไอ | |
| Creator | 1. Nuankamol Amnuaysin 2. Kanogwan Seraypheap 3. Manit Kidyoo |
| Title | Delayed softening of โHom Thongโ banana fruits during postharveststorage following hot water treatment |
| Publisher | Research and Development Office,Prince of Songkla University |
| Publication Year | 2564 |
| Journal Title | Songklanakarin Journal of Science and Technology (SJST) |
| Journal Vol. | 43 |
| Journal No. | 3 |
| Page no. | 729-736 |
| Keyword | banana, hot water treatment, fruit softening, cell wall composition, cell wall structure |
| URL Website | https://rdo.psu.ac.th/sjstweb/ |
| ISSN | 0125-3395 |
| Abstract | This study investigated the effects of hot water treatment on the texture of banana fruits. Fruits were dipped in hotwater at 50 oC and 55 oC for 10 min before being stored at 25 oC. The firmness of fruits treated at 50 oC was higher than that ofuntreated fruits, and physiological changes including fresh weight loss, ethylene production, total soluble solid content, and peelcolor were also prevented. Treatment at 55 oC slowed softening, but induced peel damage and failure to develop a normal color.Investigation of the cell wall composition and structure following treatment at 50 oC showed a delay in the increase of watersoluble pectin, correlated with fruit firmness. A higher level of HCl-soluble pectin was detected in treated fruits, indicating thatcell wall polymer solubilization had been reduced. Structural alteration to the peel was also slower than in untreated fruits. Thestudy clarified the effect of hot water treatment on alteration of the cell wall structure and composition of banana fruit duringpostharvest storage. |
