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Intermittent warming a ects postharvest quality and chilling injury of 'Holland' papaya fruit |
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| รหัสดีโอไอ | |
| Creator | Alex B. L. Ongom |
| Title | Intermittent warming a ects postharvest quality and chilling injury of 'Holland' papaya fruit |
| Contributor | Pat Pranamornkith, Thamarath Pranamornkith |
| Publisher | Nakhon Pathom Rajabhat University |
| Publication Year | 2562 |
| Journal Title | Journal of Thai Interdisciplinary Research |
| Journal Vol. | 14 |
| Journal No. | 2 |
| Page no. | 20 |
| Keyword | disorder, ethylene, respiration, temperature conditioning |
| URL Website | http://rdi.npru.ac.th |
| Website title | วารสารวิจัยสหวิทยาการไทย |
| ISSN | 2465-3837 |
| Abstract | Papaya (Carica papaya L.) is available all-year round in Thailand, but the export volume is low. This may be attributed to unsuitabletemperature control during postharvest management resulting to unacceptable quality. This study aimed to investigatethe impact of intermittent warming (IW) on the quality of 'Holland' papaya during cold storage. Fruit with 25% peel yellowingwere exposed to four conditions: untreated fruit stored at 5 C (T1; control), 15 C (T2) and 2 IW conditions. These were T3where fruit was stored at 5 C for 4 days then moved to 15 C for 1 day and T4 where the fruit was stored at 5 C for 4 days thenmoved to 15 C for 1 day and the process repeated. For by T3 and T4 conditions the fruit were then stored at 5 C, 90% RH untilthe end of storage. The results showed that, after ten days, fruit stored at 15 C, 80% RH had higher trend in L* and Chroma.It was also found that their hue angle was significantly (p < 0.05) lower than when the fruit had undergone other treatments.The fruit stored at 15 C showed the highest level of respiration and the highest ethylene production rate while the control fruitshowed moderate levels. Under both IW conditions the respiration and ethylene production rates were suppressed up to day 9and the rates increased after that. The control fruit failed to ripen but the IW fruit continued to yellow after 10 days. The controlfruit could only be kept for 5 days as they expressed chilling injury (CI) scale from 2 to 4 as moderate (50%), moderate tosevere (16.7%) and severe (16.7%) after 10 days of storage. The fruit stored under IW1 condition su ered moderate to severeCI (scale 2-4, 66.7% in total) after 20 days of storage. However the IW2 fruit exhibited only moderate and moderate to severeCI (scale 2 & 3, 33.3% in total). This research concluded that storage using IW2 condition was best at retaining the quality ofstored papaya fruits for 20 days. |
