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CONTROLLED ATMOSPHERE STORAGE OF KIWIFRUIT: EFFECTS ON STORAGE LIFE AND FRUIT QUALITY.

Author(s) : HARMAN J. E., MCDONALD B.

Summary

DURING STORAGE AT 273 K (0 DEG C), ATMOSPHERES CONTAINING MORE THAN 4% CO2 IN AIR (15-20% O2 ) REDUCED THE SOFTENING OF KIWIFRUIT. THIS EFFECT INCREASED AS THE CO2 CONTENT INCREASED TO 10%, ABOVE 10% HAD NO FURTHER EFFECT BUT DEVELOPED ABNORMAL TEXTURE, APPEARANCE AND OFF-FLAVOURS. STORAGE IN LOW OXYGEN (1-3%)WITH 3-8% CO2 FURTHER RETARDED THE RATE OF SOFTENING. FRUIT STORED UNDER 5 OR 8% CO2 + 2% O2, 5% CO2 + 1% O2 OR 3% CO2 + 3% O2 FOR 24 WEEKS RETAINED GOOD TEXTURE, APPEARANCE AND FLAVOUR. THE COMBINATION OF 1% CO2 + 1% O2 RESULTED IN FRUIT WITH POOR CONSUMER ACCEPTABILITY.

Details

  • Original title: CONTROLLED ATMOSPHERE STORAGE OF KIWIFRUIT: EFFECTS ON STORAGE LIFE AND FRUIT QUALITY.
  • Record ID : 1984-1489
  • Languages: English
  • Publication date: 1982/08
  • Source: Source: Proc. int. hortic. Congr., Hamburg/Acta Hortic.
    n. 138; 195-201; 2 fig.; 2 tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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