| ชื่อเรื่อง: | Wiriyawatthana, C. Somkane, S. Komonsing, N. Khuwijitjaru, P. and Mahayothee, B. 2018. Prevention of Browning Formation in Jasmine Flower (Jasminum sambac) During Postharvest Storage. The 44th Congress on Science and Technology of Thailand.Bangkok, 29-31 October, 2018. (ไม่มี fulltext)
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| Wiriyawatthana, C. Somkane, S. Komonsing, N. Khuwijitjaru, P. and Mahayothee, B. 2018. Prevention of Browning Formation in Jasmine Flower (Jasminum sambac) During Postharvest Storage. The 44th Congress on Science and Technology of Thailand.Bangkok, 29-31 October, 2018. (ไม่มี fulltext) |
| บทคัดย่อ: | Jasmine flower is known as a fragrance flower. Jasmine flower buds is commercially available in domestic market for religious ceremonies, medicinal purposes and tea production. Its major problem during postharvest storage and transportation is a short shelf-life due to discoloration and early opening of the flower buds. Thus, the aim of this study was to investigate the effect of calcium chloride combined with ascorbic acid or citric acid or sodium citrate on retarding browning formation in jasmine flower buds during storage. Two lots of fresh jasmine flower bud with the pH value of 5.32 without any visual defects were harvested in the afternoon hour from a farm in Ratchaburi province, Thailand. They were immediately immersed in cold water, drained, packed in polyethylene bags and kept in a box containing ice during transportation to the laboratory. After that, they were secondary washed with cold water (10 ± 2°C) to clean and to retain flower firmness. The jasmine flower buds were drained before dividing into six groups for six different solutions treatments including water (control), 0.5% calcium chloride, 0.5% calcium chloride with 0.5% citric acid, 0.5% calcium chloride with 0.5% ascorbic acid, 0.5% calcium chloride with 0.5% sodium citrate and 0.5% calcium chloride with 0.5% citric acid and 0.5% ascorbic acid. The pH values of solutions were 6.73, 7.68, 2.39, 2.91, 7.22 and 2.34, respectively. They were dipped in the solutions for 10 min at ambient temperature (25 ± 2°C). After that, the jasmine flower buds were drained prior to packing in a sealed polyethylene bag. Each bag contained 50 g of samples. Two bags were prepared for each treatment per day of testing. The experiments were performed in duplicate. Samples were kept in a box containing ice (3 ± 1°C) for 10 days. Browning index, color (L*, a*, b* and ∆E) and pH values were measured at 0, 2, 4, 6, 8 and 10 days of storage. It was found that the browning formation due to oxidative damages of the tissues occurred faster than the opening of flower buds. No significant difference of pH values of jasmine flower buds found between each experiment (p > 0.05). Jasmine flower buds dipped in 0.5% calcium chloride with 0.5% citric acid and 0.5% ascorbic acid showed a better quality in terms of color and retarding of browning formation during storage compared to other treatments. It can be kept for 10 days with the L*, a*, b* and ∆E values of 66.75 ± 0.13, -3.04 ± 0.27, 29.85 ± 0.18 and 6.80 ± 0.18, respectively. |
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