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Effect of short-term CO2 treatments on storage behaviour of "Pilafa Delicious" apples.

Conservation frigorifique des pommes "Pilafa Delicious" dans l'air temporairement enrichi en gaz carbonique (chocs CO2).

Author(s) : LAMBRINOS G., MANOLOPOULOU H., MITROPOULOS D.

Summary

Pilafa Delicious apples put in experimental cells lodged in a cold room (0 °C, 90% relative humidity) were undergone three types of CO2 shock (10%-3 days; 20%-3 days; 10%-6 days). CO2 treatment seems to delay the chlorophyl degradation and red pigment synthesis, maintaining thus the initial colour. The psysico-chemical characteristics as well as the taste, the texture and the flavour of apples are favourably influenced by these CO2 treatments and especially by 20% CO2 for 3 days and 10% CO2 for 6 days ones.

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Pages: 2000-4

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Details

  • Original title: Conservation frigorifique des pommes "Pilafa Delicious" dans l'air temporairement enrichi en gaz carbonique (chocs CO2).
  • Record ID : 2002-2418
  • Languages: French
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 787-792; fig.; tabl.; 6 ref.

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