สำนักราชบัณฑิตยสภา

«“√ “√ √“™∫— ≥±‘ µ¬ ∂“π ªï ∑’Ë ÛÒ ©∫— ∫∑’Ë Ú ‡¡.¬.-¡‘ .¬. ÚıÙ˘ “¬™≈ ‡°µÿ …“ 485 Abstract Chilling Injury of Fruits and Vegetables Saichol Ketsa Associate Fellow of the Academy of Science, The Royal Institute, Thailand Fruits and vegetables are horticultural commodities which are perishable and have a short shelf life, particularly at tropical regions like Thailand. Therefore, extension of their shelf life after harvest is necessary and can be done by many methods. Low temperature is the most efficient and it nowadays is commercially practiced. Low temperature can reduce their weight loss, respiration, ethylene production and decay, thus retention of their freshness. However, we cannot keep all commodities at low temperature due to chilling injury. Commodities with their origins in temperate regions must be kept at 1-4°C, while those with their origin in tropical regions must be kept at 10-12°C. If tropical commodities stored at lower temperature close to freezing point they are prone to chilling injury. Typical symptoms of chilling injury are pitting, discoloration, decay, abnormal ripening, off-odor and off-flavor. Chilling injury of tropical horticultural commodities is due to a different proportion of fatty acids in their cell membrane which is undergone a phase transition from liquid-crystalline to solid-gel at chilling temperature resulting in membrane damage and disruption of metabolic processes. Prevention of chilling injury can be done as following : 1) identify an origin of the commodity if it is a temperate or tropical commodity, 2) store them at an appropriate temperature, 3) do not store them too long, 4) place them in an unsealed polyethylene bag before keeping them in a refrigerator and 5) consume them right away after removal of them from a refrigerator. Key words : fruit, vegetable, chilling injury, storage life §«“¡À¡“¬¢Õߧ” º— °ª≈Õ¥¿— ¬®“° “√æ‘ … º— °‰√â “√æ‘ … ·≈–Õ“À“√Õ‘ π∑√’ ¬å º— °ª≈Õ¥¿— ¬®“° “√æ‘ … À¡“¬∂÷ ß º— °∑’Ë „™â √–∫∫°“√º≈‘ µ´÷Ë ßÕ“®¡’ °“√„™â «— µ∂ÿ Õ— πµ√“¬∑“ß°“√‡°…µ√ º≈º≈‘ µ∑’Ë ‡°Á ∫‡°’Ë ¬«‰«â Õ“®¡’ “√æ‘ …®“°«— µ∂ÿ Õ— πµ√“¬„¥ Ê µ°§â “ßÀ√◊ Õªπ‡ªóô Õπ‰¥â ‰¡à ‡°‘ πª√‘ ¡“≥ ∑’Ë °”Àπ¥‰«â µ“¡ª√–°“»... º— °‰√â “√æ‘ … À¡“¬∂÷ ß º— °∑’Ë ‰¥â ®“°√–∫∫°“√º≈‘ µ∑’Ë ‰¡à ¡’ °“√„™â À√◊ Õ°“√ªπ‡ªóô Õπ«— µ∂ÿ Õ— πµ√“¬∑“ß°“√ ‡°…µ√ ·≈–º≈º≈‘ µ∑’Ë ‡°Á ∫‡°’Ë ¬«‰¥â µâ Õ߉¡à æ∫ “√æ‘ …µ°§â “ß Õ“À“√Õ‘ π∑√’ ¬å (organic food) À¡“¬∂÷ ß Õ“À“√∑’Ë ‰¥â ®“°º≈‘ µº≈·≈–/À√◊ Õº≈‘ µ¿— ≥±å ∑“ß°“√‡°…µ√ ∑’Ë º≈‘ µ®“°√–∫∫°“√‡°…µ√‚¥¬„™â «— ¥ÿ ∏√√¡™“µ‘ ·≈–‰¡à „™â æ◊ ™À√◊ Õ — µ«å ∑’Ë ¡’ °“√µ— ¥µà Õ “√æ— π∏ÿ °√√¡ ∑—È ßπ’È ‡πâ π°“√ªØ‘ ∫— µ‘ ∑’Ë ‰¡à ‡æ‘Ë ¡¡≈æ‘ …·°à ¿“«–·«¥≈â Õ¡