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Effects of oxygen stress on stone fruits.

Author(s) : FOLCHI A., PRATELLA G. C., BERTOLINI P., CAZZOLA P. P.

Summary

The effects of ultra-low oxygen concentration (0.3% O2 + lower than 0.1% CO2) on the cherry cv. "Nero 1," the plum cv. "President," the apricot cv. "Reale d'Imola" and the nectarine cv. "Independent" were investigated by quantitative determination of the biochemical markers ethanol, acetaldehyde and methanol. Ultra-low oxygen induced alterations in taste, aroma and ripening were also recorded. Results are given.

Details

  • Original title: Effects of oxygen stress on stone fruits.
  • Record ID : 1995-2307
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Controlled atmosphere storage of fruit and vegetables. Proceedings COST 94.
  • Publication date: 1993/04/22
  • Document available for consultation in the library of the IIR headquarters only.

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