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EFFECT OF HIGH CO2 ATMOSPHERES ON STORED ZUCCHINI SQUASH.

Author(s) : MENCARELLI F.

Type of article: Article

Summary

ZUCCHINI SQUASH WERE STORED 19 DAYS AT 278 K (5 DEG C) IN AIR PLUS 0, 2.5, 5 OR 10% CO2 AND THEN STORED AN ADDITIONAL 4 DAYS AT 286K (13 DEG C) IN AIR. HIGH CO2 LEVELS INHIBITED THE RATE OF CO2 PRODUCTION AND REDUCED THE DEVELOPMENT OF CHILLING INJURY. AT THE END OF THE 23-DAY STORAGE PERIOD, SQUASH HELD IN 10% CO2 APPEARED SALABLE, BUT THEYHAD A SLIGHT OFF-FLAVOUR AND WERE SOFT ; 79% OF THE FRUIT HELD IN 5% CO2 WERE SALABLE, FIRM, AND FREE OF OFF-FLAVOURS ; SAMPLES FROM 2.5% CO2 AND AIR WERE UNACCEPTABLE BECAUSE OF DECAY AND PITTING. 5% CO2 MAY BE USEFUL FOR STORING SQUASH AT 278 K.

Details

  • Original title: EFFECT OF HIGH CO2 ATMOSPHERES ON STORED ZUCCHINI SQUASH.
  • Record ID : 1988-1042
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 112 - n. 6
  • Publication date: 1987/03
  • Document available for consultation in the library of the IIR headquarters only.

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