การจุ่มน้ำร้อนร่วมกับการเคลือบผิวด้วยไคโตซานเพื่อรักษาคุณภาพของพริกกะเหรี่ยงพันธุ์คีรีราษฎร์ 1
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ม.ค. 19, 2020
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การจุ่มน้ำร้อน การเคลือบด้วยไคโตซาน พริกกะเหรี่ยงอินทรีย์
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บทคัดย่อ
พริกกะเหรี่ยงพันธุ์คีรีราษฎร์ 1 เป็นพริกขี้หนูที่มีความสำคัญทางเศรษฐกิจของกลุ่มชาวไทยชาติพันธุ์กะเหรี่ยงในจังหวัดกาญจนบุรี แต่พบปัญหาสำคัญด้านการเสื่อมสภาพอย่างรวดเร็ว การศึกษาครั้งนี้จึงมีวัตถุประสงค์เพื่อศึกษาผลของการจุ่มน้ำร้อนร่วมกับการเคลือบผิวด้วยไคโตซานในการรักษาคุณภาพของพริกในระยะสีเขียว ผลการวิจัยพบว่าการจุ่มน้ำร้อนอุณหภูมิ 50 องศาเซลเซียส ร่วมกับการเคลือบผิวด้วยไคโตซานความเข้มข้น 2 % โดยน้ำหนักต่อปริมาตร ให้คะแนนการยอมรับจากผู้บริโภคสูงที่สุด ช่วยชะลอการลดลงของความแน่นเนื้อ การเปลี่ยนแปลงสี ปริมาณกรดที่ไตเตรทได้ การสูญเสียน้ำหนักสด การเกิดสีน้ำตาลที่ขั้ว การเน่าเสีย และยืดอายุการเก็บรักษาพริกได้นาน 12 วัน ที่อุณหภูมิเก็บรักษา 25±2 องศาเซลเซียส
Article Details
ประเภทบทความ
Biological Sciences
เอกสารอ้างอิง
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[2] High Agriculture Promotion Center, Growing the Bird Chili to be Expensive, Available Source: http://haec01.doae.go.th/aticles/chilli.pdf, May 11, 2018. (in Thai)
[3] Boonyarithongchai, P. and Kanlayanarat, S., 2013, Effect of hydrocooling and chitosan coating on prolonging storage life of red hot chili cv. Superhot, Agric. Sci. J. 44(3)(Suppl.): 178-181. (in Thai)
[4] Yang, J., Fau, M.R., Zhao, Y.Y. and Mao, L.C., 2009, Reduction of chilling injury and ultrastructural damage in cherry tomato fruits after hot water treatment, Agric. Sci. China 8: 304-310.
[5] Uthairatanakij, A., Jitmart, P., Aiamla-or, S. and Jitareerat, P., 2012, Effects of hot water treatment and ethephon on quality of fresh-cut bitter gourd, Agric. Sci. J. 43(3)(Suppl.): 408-411. (in Thai)
[6] Jitmart, P., Jitareerat, P. and Uthairatanakij, A., 2010, Effects of hot water and maturity on quality of organic tomato cv. Tup-tim-dang, Agric. Sci. J. 41(3/1)(Suppl.): 581-584. (in Thai)
[7] Thuree, A. and Krongyut, W., Effect of Hot Waterdip Combined with Chitosan Coating Substances on Postharvest Quality of Super Hot Bird Chilli (Capsicum frutescens Linn.) in Ripe Stage, Available Source: http://kres.ubru.ac.th/index.php?p=research_view2&research_id=117, May 11, 2018. (in Thai)
[8] Klinsoda, J., 2016, Edible Coating and Film for Vegetables and Fruits, Available Source: 158.108.94.117/Public/PUB0774.pdf, May 11, 2018. (in Thai)
[9] Lacap, A.T. and Photchanachai, S., 2018, Chitosan coating on “Super Hot” Chili (Capsicum annuum L.) to maintain its quality during ambient storage, Agric. Sci. J. 49(2)(Suppl.): 113-116.
[10] Khan, A.S., Malik, A.U., Pervez, M.A., Saleem, B.A., Rajwana, I.A., Shaheen, T. and Anwar, R., 2009, Foliar application of low-biuret urea and fruit canopy position in the tree influence the leaf nitrogen status and physico-chemical characteris tics of Kinnow mandarin (Citrus reticulate Blanco.), Pak. J. Bot. 41: 73-85.
[11] Rageh, M.A.A., 2010, Effect of hot water treatment on postharvest quality of tomato fruits, Ann. Agric. Sci. Moshtohor 48(4): 43-50.
[12] Shao, X.F., Tu, K., Tu, S. and Tu, J., 2012, A combination of heat treatment and chitosan coating delays ripening and reduces decay in “GALA” apple fruit, J. Food Qual. 35: 83-92.
[13] Krongyut, W. and Duangsi, R., 2015, Improving the storability of organic bird chilli (Capsicum annuum cv. Superhot) using combined treatment of hot water dip and modified atmosphere packaging, Rajabhat Agric. 14(1): 1-11. (in Thai)
[14] Medeiros, B.G., Pinheiro, A.C., Carneiro-da-Cunha, M.G. and Vicente, A.A., 2012, Development and characterization of a nanomultilayer coating of pectin and chitosan: Evaluation of its gas barrier properties and application on ‘Tommy Atkins’ mangoes, J. Food Eng. 110: 457-464.
[15] Carvalho, R.L., Cabral, M.F., Germano., T.A., de Carvalho, W.M., Brasil, I.M., Gallao, M.I. and de Miranda, M.R.A., 2016, Chitosan coating with trans-cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon, Postharvest Biol. Technol. 113: 29-39.
[16] Bautisa-Banos, S., Hernandez-Lauzardo, A.N., Velazquez-del Valle, M.G., Hernan dez-Lopez, M., AitBarka, E., Bozquez-Molina, E. and Wilson, C.L., 2006, Chitosan as a potential natural compound to control pre and postharvest disease of horticultural commodities, Crop Protect. 25: 108-118.
[17] Chirawut, B., Suttayakom, R. and Dejnum bunchachai, 2016, Control of sweet pepper anthracnose by generally recognized as safe (GRAS) substance in combination with heat treatment, J. Agric. Res. 34(2): 134-149. (in Thai)
[2] High Agriculture Promotion Center, Growing the Bird Chili to be Expensive, Available Source: http://haec01.doae.go.th/aticles/chilli.pdf, May 11, 2018. (in Thai)
[3] Boonyarithongchai, P. and Kanlayanarat, S., 2013, Effect of hydrocooling and chitosan coating on prolonging storage life of red hot chili cv. Superhot, Agric. Sci. J. 44(3)(Suppl.): 178-181. (in Thai)
[4] Yang, J., Fau, M.R., Zhao, Y.Y. and Mao, L.C., 2009, Reduction of chilling injury and ultrastructural damage in cherry tomato fruits after hot water treatment, Agric. Sci. China 8: 304-310.
[5] Uthairatanakij, A., Jitmart, P., Aiamla-or, S. and Jitareerat, P., 2012, Effects of hot water treatment and ethephon on quality of fresh-cut bitter gourd, Agric. Sci. J. 43(3)(Suppl.): 408-411. (in Thai)
[6] Jitmart, P., Jitareerat, P. and Uthairatanakij, A., 2010, Effects of hot water and maturity on quality of organic tomato cv. Tup-tim-dang, Agric. Sci. J. 41(3/1)(Suppl.): 581-584. (in Thai)
[7] Thuree, A. and Krongyut, W., Effect of Hot Waterdip Combined with Chitosan Coating Substances on Postharvest Quality of Super Hot Bird Chilli (Capsicum frutescens Linn.) in Ripe Stage, Available Source: http://kres.ubru.ac.th/index.php?p=research_view2&research_id=117, May 11, 2018. (in Thai)
[8] Klinsoda, J., 2016, Edible Coating and Film for Vegetables and Fruits, Available Source: 158.108.94.117/Public/PUB0774.pdf, May 11, 2018. (in Thai)
[9] Lacap, A.T. and Photchanachai, S., 2018, Chitosan coating on “Super Hot” Chili (Capsicum annuum L.) to maintain its quality during ambient storage, Agric. Sci. J. 49(2)(Suppl.): 113-116.
[10] Khan, A.S., Malik, A.U., Pervez, M.A., Saleem, B.A., Rajwana, I.A., Shaheen, T. and Anwar, R., 2009, Foliar application of low-biuret urea and fruit canopy position in the tree influence the leaf nitrogen status and physico-chemical characteris tics of Kinnow mandarin (Citrus reticulate Blanco.), Pak. J. Bot. 41: 73-85.
[11] Rageh, M.A.A., 2010, Effect of hot water treatment on postharvest quality of tomato fruits, Ann. Agric. Sci. Moshtohor 48(4): 43-50.
[12] Shao, X.F., Tu, K., Tu, S. and Tu, J., 2012, A combination of heat treatment and chitosan coating delays ripening and reduces decay in “GALA” apple fruit, J. Food Qual. 35: 83-92.
[13] Krongyut, W. and Duangsi, R., 2015, Improving the storability of organic bird chilli (Capsicum annuum cv. Superhot) using combined treatment of hot water dip and modified atmosphere packaging, Rajabhat Agric. 14(1): 1-11. (in Thai)
[14] Medeiros, B.G., Pinheiro, A.C., Carneiro-da-Cunha, M.G. and Vicente, A.A., 2012, Development and characterization of a nanomultilayer coating of pectin and chitosan: Evaluation of its gas barrier properties and application on ‘Tommy Atkins’ mangoes, J. Food Eng. 110: 457-464.
[15] Carvalho, R.L., Cabral, M.F., Germano., T.A., de Carvalho, W.M., Brasil, I.M., Gallao, M.I. and de Miranda, M.R.A., 2016, Chitosan coating with trans-cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon, Postharvest Biol. Technol. 113: 29-39.
[16] Bautisa-Banos, S., Hernandez-Lauzardo, A.N., Velazquez-del Valle, M.G., Hernan dez-Lopez, M., AitBarka, E., Bozquez-Molina, E. and Wilson, C.L., 2006, Chitosan as a potential natural compound to control pre and postharvest disease of horticultural commodities, Crop Protect. 25: 108-118.
[17] Chirawut, B., Suttayakom, R. and Dejnum bunchachai, 2016, Control of sweet pepper anthracnose by generally recognized as safe (GRAS) substance in combination with heat treatment, J. Agric. Res. 34(2): 134-149. (in Thai)
