EFFECTS OF SEQUENTIAL LOW-OXYGEN AND STANDARD CONTROLLED ATMOSPHERE STORAGE REGIMENS ON APPLE QUALITY.

Author(s) : LIDSTER P. D., LOUGHEED E. C., MCRAE K. B.

Type of article: Article

Summary

STORING < MCINTOSH > APPLES INITIALLY IN 1.0 OR 1.5% CO2 PLUS 1.0% O2 AT 276 K (3 DEG C) (LO) WAS MORE EFFECTIVE IN RETARDING FIRMNESS LOSS THAN INITIAL STORAGE IN 4.5 OR 5.0% CO2 PLUS 3.0% O2 AT 276 K (SCA) FIRMNESS RETENTION DECREASED WITH FRUIT MATURITY FOR ALL LO AND SCA STORAGE REGIMENS. MATURE FRUIT TENDED TO SOFTEN MORE RAPIDLY IN SCA. FOR < MCINTOSH >, < SPARTAN >, AND < GOLDEN DELICIOUS > CULTIVARS, RESPECTIVELY, MAXIMUM POSTSTORAGE FRUIT FIRMNESS WAS REACHED AFTER 7.5, 4.5, AND 1.5 MONTHS OF INITIAL EXPOSURE TO LO AT 273 K (0 DEG C) AND AFTER 4.5, 3.0, AND 3.0 MONTHS AT 276K.

Details

Original title: EFFECTS OF SEQUENTIAL LOW-OXYGEN AND STANDARD CONTROLLED ATMOSPHERE STORAGE REGIMENS ON APPLE QUALITY.
Record ID : 1988-0619
Languages: English
Source: J. am. Soc. hortic. Sci. - vol. 112 - n. 5
Publication date: 1987/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Controlled atmosphere; Chilling; Organoleptic property; Apple; Firmness; Fruit