|
|
| |
| Articles
by
P. t Chutichude |
Total Records (
1 ) for
P. t Chutichude |
|
 |
| |
|
| |
Chutichudet Benjawan
,
P. t Chutichude
and
S. Khumkratok
|
| |
This investigation was carried out to justify the relationship between
harvesting ages of santol fruit, browning reaction and other concerning
data. Growers of santol plantations in Thailand have always accustomed
to problems on inconsistency in qualities of santol fruits var. Pui Fai
due to inappropriate harvesting index. Thus these encourage to decrease
marketable qualities of fruits and short shelf-life particularly browning
discoloration. In order to investigate adequate information for growers
of the santol orchard plants, it is important to carry out experiments
on Polyphenol Oxidase (PPO) activity and changes of tissue structure by
separating fruit into three parts: peel, flesh and seed of santol fruit
var. Pui Fai harvested at four stages: 100, 115, 130 and 145 Days After
Full bloom (DAF). A factorial in randomized complete block design with
five replications was used. In each replication ten fruits were used.
This investigation was carried out during the period of October 2006 to
March 2007 at The Department of Agricultural Technology, Mahasarakham
University, Northeast Thailand. The results showed that PPO activity which
related to browning reaction changed with harvesting stage. The highest
PPO activities were obtained and highly significant increased in mature
fruit at 130 and 145 DAF. When the fruits were ripening at 145 DAF, PPO
activities from peel, flesh and seed had no significant differences and
high levels by 160.76-184.44, 158.88-180.76 and 154.52-181.08 U mg-1
fresh weight, respectively. While cross-section study in peel and flesh
of santol fruit var. Pui Fai at different ages indicated that immature
fruits (100 and 115 DAF) showed small cells arranged one to two layers
in epidermis. Trichome like-hair also appeared on this layer. When santol
fruits grew through 145 DAF, epidermis converted to periderm and trichome
disappeared. In addition, parenchyma cells in flesh accumulated several
substances in form of druse with the fruit age increment. These high PPO
activities and fruit tissue conversions of peel and flesh in mature fruit
may led to be more sensitive to browning reaction. |
|
|
|
|
| |
|
