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EFFECTS OF LOW OXYGEN AND TEMPERATURE ON QUALITY RETENTION OF (BING) CHERRIES DURING PROLONGED STORAGE.

Author(s) : CHEN P. M., et al.

Type of article: Article

Summary

BING SWEET CHERRIES (PRUNUS AVIUM L.) HARVESTED AT COMMERCIAL MATURITY WERE COMMERCIALLY PACKED AND STORED IN 6 LOW-O2 AND 1 HIGH-CO2 CONTROLLED ATMOSPHERES AT 271.9K (-1.1 DEGC) FOR 35 DAYS AND IN A SECOND STUDY WERE STORED IN EITHER 1.5% O2 AND 0.8% CO2 OR 12% O2 AND 10% CO2 AT 278.6, 276.3 OR 274.1K (5.6, 3.3 OR 1.1 DEGC) FOR 23 DAYS. FRUIT STORED AT 0.5-2.0% O2 WITH 0.03% CO2 MAINTAINED A HIGHER PERCENTAGE OF VERY GREEN STEMS, BRIGHTER FRUIT COLOR, AND HIGHER LEVELS OF TITRATABLE ACIDS. HIGH CO2 ATMOSPHERES CONSERVED FRUIT BRIGHTNESS AND TITRATABLE ACID LEVEL BUT DID NOT PREVENT STEM DISCOLORATION. THE ONLY EFFECT OF LOWERING TEMPERATURE FROM 278.6 TO 274.1K WAS A SLIGHT INCREASE IN FRUIT FIRMNESS AFTER STORAGE.

Details

  • Original title: EFFECTS OF LOW OXYGEN AND TEMPERATURE ON QUALITY RETENTION OF (BING) CHERRIES DURING PROLONGED STORAGE.
  • Record ID : 1982-1570
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 106 - n. 5
  • Publication date: 1981/09
  • Document available for consultation in the library of the IIR headquarters only.

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