Citation
Higuchi H., . and Yonemoto Y., . and Utsunomiya N., . (1996) The effect of storage temperature on the respiration and ethylene production of white sapote Casimiroa edulis Llave et Lex. fruits. [Proceedings Paper]
Abstract
The time-course changes of respiration and etliylene production were investigated on the white sapote fruits cv. ;Yellow; harvested about 110 days after the fruit set and stored at 1 5 10 15 20 25 30 and 35C. The respiration rate reached a maximum on the 6th day in the fruits stored at above 15 C and on the 20th day in the fruits stored at below 10C. The CO2 production was greater at the higher temperature. The peak of ethylene production occurred earlier as the temperature increased. The earliest peak occuerred on the 4th day at 30C and the latest on the 18th day at 5 0c. The amount of the ethylene produced at the peak was also greater at the higher temperature. The fruit became very soft 2 or 3 days after the peak of ethylene emission. The total soluble solids of these ripened fruits was not affected by the storage temperatures. The color development was enhanced with increased storage temperature. The fruits stored at 1C emitted only a little CO2and ethylene. These fruits were still hard an green even after 63 days of storage and ripened normally at 25C. The results in this study indicate that the white sapote fruit can be stored for a much longer period at lower temperatures. It is suggested that optimum temperatures may lie below 5 0c.
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Abstract
The time-course changes of respiration and etliylene production were investigated on the white sapote fruits cv. ;Yellow; harvested about 110 days after the fruit set and stored at 1 5 10 15 20 25 30 and 35C. The respiration rate reached a maximum on the 6th day in the fruits stored at above 15 C and on the 20th day in the fruits stored at below 10C. The CO2 production was greater at the higher temperature. The peak of ethylene production occurred earlier as the temperature increased. The earliest peak occuerred on the 4th day at 30C and the latest on the 18th day at 5 0c. The amount of the ethylene produced at the peak was also greater at the higher temperature. The fruit became very soft 2 or 3 days after the peak of ethylene emission. The total soluble solids of these ripened fruits was not affected by the storage temperatures. The color development was enhanced with increased storage temperature. The fruits stored at 1C emitted only a little CO2and ethylene. These fruits were still hard an green even after 63 days of storage and ripened normally at 25C. The results in this study indicate that the white sapote fruit can be stored for a much longer period at lower temperatures. It is suggested that optimum temperatures may lie below 5 0c.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. mal SB 359 I61 1996 Vol. 1 Call Number |
| AGROVOC Term: | White sapote |
| AGROVOC Term: | Casimiroa edulis |
| AGROVOC Term: | Storage |
| AGROVOC Term: | Temperature |
| AGROVOC Term: | Ethylene |
| AGROVOC Term: | Respiration |
| AGROVOC Term: | Postharvest control |
| AGROVOC Term: | Fruit set |
| AGROVOC Term: | Respiration rate |
| AGROVOC Term: | High temperature |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:14 |
| URI: | http://webagris.upm.edu.my/id/eprint/11948 |
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