Share

EFFECTS OF SOME POSTHARVEST AND STORAGE TREATMENTS ON THE INCIDENCE OF FLESH BROWNING IN CONTROLLED ATMOSPHERE STORED < DELICIOUS > APPLES.

Author(s) : MEHERIUK M., LAU O. L., HALL J. W.

Type of article: Article

Summary

FLESH BROWNING IN CA-STORED < DELICIOUS > APPLES IS A LOW-TEMPERATURE DISORDER. LITTLE OR NO FLESH BROWNING OCCURRED AT 275 K (2 DEG C) OR HIGHER. PRESTORAGE TREATMENTS WHICH REDUCED FLESH BROWNING WERE DIPS IN CALCIUM AND DIPHENYLAMINE SOLUTIONS, DELAYS AT 293 K (20 DEG C) PRIOR TO STORAGE, AND EXPOSURE TO 311 K (38 DEG C). GIBBERELLIC ACID DIPS HAD NO EFFECT. LESS FLESH BROWNING WAS FOUND IN A 1% CO2 THAN A 1.7% CO2 ATMOSPHERE AT 272.5 K (-0.5 DEG C), BUT LITTLE EFFECT WAS OBSERVED FROM CO2 CONCENTRATION AT 275 K. THE DISORDER WAS MORE PREVALENT WITH ADVANCED MATURITY OF THE FRUIT. INCREASED FRUIT SIZE, AND TO A LESSER EXTENT PRESENCE OF WATERCORE WERE IMPORTANT FACTORS IN DEVELOPMENT OF FLESH BROWNING.

Details

  • Original title: EFFECTS OF SOME POSTHARVEST AND STORAGE TREATMENTS ON THE INCIDENCE OF FLESH BROWNING IN CONTROLLED ATMOSPHERE STORED < DELICIOUS > APPLES.
  • Record ID : 1985-0592
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 109 - n. 3
  • Publication date: 1984/05
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing