Physiological changes of fruit and vegetable carving

• Main Authors: Jomkwan Suwannarak, Putkrong Phanumong, Nithiya Rattanapanone
• Format: Journal
• Published: 2018
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84897670808&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/45590
• Institution: Chiang Mai University

This study investigated the physiological responses of carving fruits and vegetables on respiration rate, ethylene production and electrolyte leakage. Pumpkin, carrot, radish and cantaloupe were carved into the shape of rose or carnation flowers, while Japanese cucumber was carved into lotus flower. All five plants were also carved into leaf shapes. The physiological changes were investigated during each stage of the carving process. The results showed that respiration and ethylene production rates were affected by carving, increased significantly during carving steps for all styles and shapes. Carving into leaf shapes induced higher respiration and ethylene production rates than carving into flower shapes. Carving pumpkin into a rose flower shape caused higher respiration and ethylene production rates than a carnation flower due to differences in intensity of the wound stress. High electrolyte leakage occurred in all samples, regardless of plant or shape. The physiological changes identified here affected both quality and shelf life of carved plant.