Changes in Respiration, Ethylene Formation and Quality of Imported Kiwi Fruit

概要

論文の詳細を見る
Kiwi fruit (Actinidia chinensis Planch.cv.Hayward) was imported from New Zealand and then the fruit was stored at 20℃. In order to estimate their quality and physiological phase, we measured specific gravity, moisture, sugar, AIS, starch, free amino acids, pH and refractometer index of juice, titratable acidity, sugar/acid ratio, flesh firmness, Hunter L, a and b values of flesh, carbon dioxide production and ethylene evolution by whole fruit, 1-aminocyclopropane-1-carboxylic acid (ACC), and the activities of ethylene forming enzyme (EFE) and ACC synthase with the fruit stored at 20℃. Ethylene effect on the biosynthesis system of ethylene was also examined. The results of chemical and physiological analyses have shown that the fruit imported has reached near to ripe stage. A marked change was observed for ethylene evolution and flesh firmness in the series of determination of the fruit during storage at 20℃. The ethylene evolution exhibited a peak as seen in climacteric, and the firmness of flesh gradually decreased during the storage. The ethylene treatment in the concentration of 10ppm induced the increases of EFE activity and ACC content, within 24 hours of the treatment in the former and within 3 days in the latter. It was recongnized that, even in the kiwifruit ripened during low temperature storage, ethylene affected part of biochemical processes. Therefore, the inclusion of ethylene absorbent in packaging with polyethylene bags or polybutadiene bags (0.03mm thickness) delayed softening and extended the shelflife of the fruit.
大阪府立大学の論文
1989-03-31

Changes in Respiration, Ethylene Formation and Quality of Imported Kiwi Fruit

スポンサーリンク

概要

著者

関連論文

スポンサーリンク