Articles
EFFECT OF HYDROSTATIC PRESSURE ON POSTHARVEST PHYSIOLOGY IN FRUIT
Article number
518_12
Pages
101 – 106
Language
Abstract
Fruits of cherry, crub apple and mume and cut fruits of apple, papaya and mango were subjected to hydrostatic pressures up to 600 MPa.
This paper reports change in fruit qualities immediately after high pressure treatment from the physiological view point.
Any range of pressure used effected on surface color and proceeded browning.
There was no significant difference in titratable acidity, however sweetness in Brix increased after treatment of low magnitude of pressure.
Degree of electrode conductivity in solution leaked from apple discs subjected to pressure showed a step wise increasing.
The two step reaction was shown in CO2 evolution in mume like a little decrease up to 100MPa and a strong suppresion at beyond range of pressures.
On the otherhand, ethylene production was equally damaged by any magnitude of pressure.
As the content of ACC, a precurcer of ethylene was not influenced and ACC oxidase activity was atrongly affected, the supression of ethylene production is presumed to be a result of enzymatic destruction by hydrostatic pressure.
This paper reports change in fruit qualities immediately after high pressure treatment from the physiological view point.
Any range of pressure used effected on surface color and proceeded browning.
There was no significant difference in titratable acidity, however sweetness in Brix increased after treatment of low magnitude of pressure.
Degree of electrode conductivity in solution leaked from apple discs subjected to pressure showed a step wise increasing.
The two step reaction was shown in CO2 evolution in mume like a little decrease up to 100MPa and a strong suppresion at beyond range of pressures.
On the otherhand, ethylene production was equally damaged by any magnitude of pressure.
As the content of ACC, a precurcer of ethylene was not influenced and ACC oxidase activity was atrongly affected, the supression of ethylene production is presumed to be a result of enzymatic destruction by hydrostatic pressure.
Authors
F. Ikeda, T. Baba, G. Como, T. Ohtsubo, M.C.C. Lizada
Keywords
Postharvest, High Pressure, Physiology of fruit, quality
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