การใช้พอลิเอมีนและพอลิเอมีนที่สกัดจากไซยาโนแบคทีเรียเพื่อยืดอายุการเก็บรักษาของผลกล้วยหอมทอง / อรรคพล สันติวิภานนท์ = Utilization of polyamines and polyamines extracted from cyanobacteria to prolong storage life of "Hom Thong" banana fruit
The effects of polyamines and polyamines extracted from cyanobacteria treatments before storage on quality and shelf life of “HOM THONG” bananas (Musa acuminata, AAA group, Gros Michel subgroup, cultivar “HOM THONG”) were studied. Concentrations of 0.1, 1 and 10 ppm of each polyamine were applied to bananas compared to control treatment (treatment with distilled water) and then stored at 25 °C for 13 days. The result showed that 1 ppm putrescine could delay changes in peel color, firmness and total soluble solids of banana fruits. Treatment of spermine at 0.1 ppm could maintain the amount of total soluble solids. Dipping banana fruit in 0.1 ppm spermidine likely delayed the loss of fresh weight, firmness, total soluble solids, and color changes. Treatment of 10 ppm polyamines extracted from cyanobacteria, could delay weight loss, changes in peel color, firmness and total soluble solids. In addition, 10 ppm polyamines extracted from cyanobacteria could prevent chilling injury of bananas stored at 4 °C for 8 days and also delay changes in peel color, peel blackening, ion leakage, phenolic compound content, activity of polyphenol oxidase and free form polyamine content.