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Carbon dioxide, oxygen, and ethylene changes in relation to the development of scald in Granny Smith apples after cold storage.

Author(s) : BAUCHOT A. D., JOHN P., SORIA Y., RECASENS I.

Type of article: Article

Summary

In order to prevent scalding during storage at 0-1 deg C, a batch of apples were treated with diphenylamine or only Semperfresh coating; some were also mixed with ascorbyle palmitate. Relationships between scald control and changes in internal gas phase of apples were investigated. These relationships were verified especially when apples were treated with Semperfresh or ascorbyle palmitate.

Details

  • Original title: Carbon dioxide, oxygen, and ethylene changes in relation to the development of scald in Granny Smith apples after cold storage.
  • Record ID : 1997-0891
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 43 - n. 12
  • Publication date: 1995

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