Citation
Shadmani, Nasim and Ahmad, Siti Hajar and Saari, Nazamid and Ding, Phebe and Tajidin, Nor Elliza
(2015)
Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature.
Postharvest Biology and Technology, 99.
pp. 114-119.
ISSN 0925-5214; ESSN: 1873-2356
Abstract
The effect of double-dip hot water treatment (42 °C for 30 min and 49 °C for 20 min) with two different storage temperatures (6 and 12 °C, 85–90% RH) and storage durations (0–3 weeks) on peel and pulp chilling injury incidence and antioxidant enzyme (catalase, ascorbate peroxidase, superoxide dismutase) activities of Frangi papayas, were investigated, with untreated fruit as controls. Peel and pulp chilling injury (CI) incidence was reduced in the treated fruit, especially in fruit stored at 6 °C, which was accompanied by increased ascorbate peroxidase activity. Thus, hot water dips followed by low storage temperature could prolong the storage life and reduce CI incidence of Frangi papaya.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Agriculture Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.1016/j.postharvbio.2014.08.004 |
| Publisher: | Elsevier BV |
| Keywords: | Catalase; Ascorbate peroxidase; Superoxide dismutase activity |
| Depositing User: | Ms. Ainur Aqidah Hamzah |
| Date Deposited: | 10 Mar 2022 09:08 |
| Last Modified: | 10 Mar 2022 09:15 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.postharvbio.2014.08.004 |
| URI: | http://psasir.upm.edu.my/id/eprint/44055 |
| Statistic Details: | View Download Statistic |
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