Articles
POSTHARVEST COLORATION IMPROVEMENT OF ANNA APPLE BY WHITE FLUORESCENT LIGHT
Article number
279_57
Pages
501 – 510
Language
Abstract
Mature green Anna apples harvested 117 days after full bloom were irradiated with daylight fluorescent lamps of 21 W/m2 and 30 W/m2 (25–29°C, 60% RH) for 72 hours.
Irradiation stimulated anthocyanin production.
Average anthocyanin levels were 20 n mole idaein per cm2 of skin in the irradiated apples, compared with 5 n mole idaein per cm2 for non-irradiated control.
The irradiated fruits showed a remarkable totally uniform bright red colour while the control fruits were pale green with some trace of red.
Apples irradiated with 30 W/m2 and 21 W/m2 light intensity had the same potential for synthesizing the anthocyanin.
There were no significant differences in anthocyanin synthesis and colour appearance for fruits irradiated with supplement light from two 30 W Grolux lamps and two 20 W black light lamps.
The potential of these apples to synthesize anthocyanin after 1, 2 and 3 months, storage at 3°C was found to be persistent and averaged the same amount.
After irradiation, %TSS content of fruit increased and flesh firmness, malic acid content decreased.
The palatability scores were found to be higher after treatment because the fruits were sweeter.
Irradiation stimulated anthocyanin production.
Average anthocyanin levels were 20 n mole idaein per cm2 of skin in the irradiated apples, compared with 5 n mole idaein per cm2 for non-irradiated control.
The irradiated fruits showed a remarkable totally uniform bright red colour while the control fruits were pale green with some trace of red.
Apples irradiated with 30 W/m2 and 21 W/m2 light intensity had the same potential for synthesizing the anthocyanin.
There were no significant differences in anthocyanin synthesis and colour appearance for fruits irradiated with supplement light from two 30 W Grolux lamps and two 20 W black light lamps.
The potential of these apples to synthesize anthocyanin after 1, 2 and 3 months, storage at 3°C was found to be persistent and averaged the same amount.
After irradiation, %TSS content of fruit increased and flesh firmness, malic acid content decreased.
The palatability scores were found to be higher after treatment because the fruits were sweeter.
Authors
J. Sornsrivichai, R. Jampanil, S. Gomolmanee, O. Tuntawiroon, K. Boontham
Keywords
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