- 著者
- Samak Kaewsuksaeng Masahiro Nomura Masayoshi Shigyo Naoki Yamauchi
- 出版者
- The Japanese Society for Horticultural Science
- 雑誌
- The Horticulture Journal (ISSN:21890102)
- 巻号頁・発行日
- vol.88, no.4, pp.541-547, 2019 (Released:2019-10-26)
- 参考文献数
- 29
- 被引用文献数
- 2 3
Hot water treatment (HWT) was applied to a new Thai lime cultivar fruit, ‘Pichit 1’ (Citrus aurantifolia Swingle) to investigate its effect on chlorophyll (Chl) degradation and postharvest quality during storage. Fruit were treated with HWT with temperatures of 45, 48 or 50°C for 3, 5, and 10 min and then kept in the dark at 25°C and 90 ± 5% RH. Lime peels retained a greener color after HWT at 48°C for 5 min compared to the fruit given any other treatment. HWT at 48°C for 5 min efficiently delayed the decrease in the hue angle value acquired during storage. Chlorophyllide a, pheophorbide a, pyropheophorbide a, 132-hydroxychlorophyll a, pheophytin a, and an unknown catabolite, which may be a chlorophyllide a derivative, were detected as Chl derivatives in the fresh limes. The levels of chlorophyllide a, pheophytin a, and 132-hydroxychlorophyll a gradually decreased during the progression of peel degreening. Those derivative levels were higher in the fruit treated with HWT than the control. Moreover, the organic acid content was maintained at higher levels in the fruit treated with HWT than the control during storage at 25°C. During storage, the sugar content was seen to decrease with or without HWT; however, sugar reduction in the control was more rapid. It appeared that HWT reduced the degradation of Chl by controlling its catabolites. Therefore, HWT affected the fruit quality of green ‘Pichit 1’ limes in storage.
- 著者
- Nurainee Salaemae Nutthachai Pongprasert Surisa Phornvillay Samak Kaewsuksaeng Masayoshi Shigyo Shinichi Ito Naoki Yamauchi Varit Srilaong
- 出版者
- The Japanese Society for Horticultural Science
- 雑誌
- The Horticulture Journal (ISSN:21890102)
- 巻号頁・発行日
- pp.QH-096, (Released:2023-11-28)
Electrostatic atomized water particles (EAWPs) treatment was applied to investigate its effect on chlorophyll (Chl) degradation and ripening delay in ‘Namwa’ bananas. Banana fruits were pretreated with EAWPs generated from a device (Panasonic F-GMK01) for 0 (control), 0.5, 1.0, 1.5, and 3.0 h in a closed 50 L container, and then kept in perforated polypropylene plastic bags and stored at ambient temperature (25 ± 2°C) under dark conditions. The results showed that 1.0 h-EAWPs treatment best retained peel greenness with a significantly higher hue angle and lower L* value than other treatments on day 6. Also, the 1.0 h-EAWPs treatment maintained the total Chl content, firmness, total soluble solids (TSS), and delayed the ripening index (RI) of fruit accompanied by a delayed climacteric rise in ethylene and respiration rate compared to the control. It was found that the 1.0 h-EAWP treatment induced accumulations of nitric oxide (NO) in peel tissues and suppressed the activities of Chl-degrading enzymes (chlorophyllase, Mg-dechelatase, Chl-degrading peroxidase, and pheophytinase) in the peel. Furthermore, Chl derivatives levels (chlorophyllide a, pheophobide a, 132-hydroxychlorophyll a, and pheophytin a) were higher in fruits treated with EAWPs than the control fruits. The results suggest that EAWPs technology could be an alternative approach to delay Chl degradation and ripening in ‘Namwa’ bananas.