Chilling Injury Susceptibility of Early-season “Sai Nam Peung” Tangerine Fruit and Alteration of a-Farnesene and Conjugated Trienols during Low Temperature Storage
Usawadee Chanasut, Nithiya Rattanpanone, Danai Boonyakiat and Wilawan Kampoun* Author for corresponding; e-mail address: usawadee.chanasut@cmu.ac.th
Volume: Vol.45 No.1 (January 2018)
Research Article
DOI:
Received: 7 March 2017, Revised: -, Accepted: 6 November 2017, Published: -
Citation: Chanasut U., Rattanpanone N., Boonyakiat D. and Kampoun W., Chilling Injury Susceptibility of Early-season “Sai Nam Peung” Tangerine Fruit and Alteration of a-Farnesene and Conjugated Trienols during Low Temperature Storage, Chiang Mai Journal of Science, 2018; 45(1): 147-153.
Abstract
Susceptibility to chilling injury (CI) of early-season and mid-season “Sai Nam Peung” tangerine fruits and the involvement of conjugated trienols (CTols), an oxidative stress product of a-farnesene, after storage at 3±1 °C (90 %RH) for 3 weeks and during 12-day shelf life were studied. Changes in malondialdehyde (MDA), the lipid peroxidative product, electrolyte leakage (EL), weight loss and fruit qualities were determined. Early-season fruit developed CI symptoms such as rind pitting, oleocellosis and brown stain or surface scald during cold storage. The CI index, %EL and %weight loss (%WL) continuously increased after the fruits were removed from storage. The concentrations of MDA, a-farnesene and CTols between the CI rind tissue of the early-season fruit and the mid-season fruit were significantly different (p<0.05) after storage. The susceptibility to CI of early-season tangerine fruit was more related to fruit maturity at harvest and loss of membrane integrity.