Combined Effects of 1-Methylcyclopropene, Calcium Chloride Dip and Heat Treatment on Cell Wall Components of Fresh-Cut Ripe Papaya

被引：0

作者：

Nimitkeatkai, H. ^{[1
]}

Kakaew, P. ^{[1
]}

Puthmee, T. ^{[1
]}

Kanlayanarat, S. ^{[1
]}

机构：

[1] King Mongkuts Univ Technol Thonburi, Sch Bioresources & Technol, Div Postharvest Technol, Bangkok 10140, Thailand

来源：

ASIA PACIFIC SYMPOSIUM ON ASSURING QUALITY AND SAFETY OF AGRI-FOODS | 2009年 / 837卷

关键词：

calcium chloride; cell wall; fresh-cut ripe papaya; heat treatment; 1-MCP; softening; TEMPERATURE; STORAGE; FRUIT; MEMBRANE; FIRMNESS; ETHYLENE;

D O I：

10.17660/ActaHortic.2009.837.18

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The combined effects of 1-methylcyclopropene (1-MCP), calcium chloride and heat treatment on firmness and cell wall components of fresh-cut ripe papaya were elucidated during storage at 10 degrees C. Papaya were treated with 500 nl L-1 1-MCP before and after cutting and/or dipped in 1.0% calcium chloride at 25 or 50 degrees C. Firmness, water soluble pectin (WSP), ammonium oxalate soluble pectin (AOSP) and the activity of enzymes pectin methylesterase (PME) and polygalacturonase (PG) were examined every 2 days in storage. 1-MCP treatment in combination with calcium chloride dip either at 25 or 50 degrees C could reduce softening, decreased the WSP content and reduced PME and PG activities. It was concluded that application of 1-MCP, calcium chloride and heat treatments exhibited synergistic effects on firmness and cell wall components of fresh-cut ripe papaya.

引用

页码：155 / 160

页数：6