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EFFECTS OF STORAGE PROCEDURES AND LOW OXYGEN AND CARBON DIOXIDE ATMOSPHERES ON STORAGE QUALITY OF SPARTAN APPLES.

Author(s) : LAU O. L.

Type of article: Article

Summary

SPARTAN APPLES IN 1.0% O2 + 2.0% CO2 AT 273 K (0 DEG C) FOR 6-9 MONTHS WERE FIRMER AND HAD MORE ACIDS THAN APPLES KEPT IN 2.5% O2 + 2.0% CO2. THE HIGH FIRMNESS AND JUICE ACIDITY ASSOCIATED WITH LOW O2 ATMOSPHERES PERSISTED FOR 7 DAYS IN 293 K (20 DEG C) AIR. REDUCTION OF CO2 FROM 2.0% TO 0.5% DECREASED FIRMNESS AND INCREASED INCIDENCE OF CORE BROWNING AND SCALD AT 2.5% O2 BUT NOT AT 1.0% O2. NO FRUIT INJURY OR INCREASED ALCOHOL OR OFF-FLAVOR PRODUCTION RESULTED FROM THE LOW O2 TREATMENTS. FRUIT IN 1.0% TO 2.5% O2 WITH A < RAPID CA > PROCEDURE WERE FIRMER THAN THOSE WITH A < SLOW CA > PROCEDURE, BUT THIS BENEFIT DISAPPEARED AFTER AN ADDITIONAL PERIOD OF 28 DAYS IN 273 K AIR AND 7 DAYS IN 293 K AIR.

Details

  • Original title: EFFECTS OF STORAGE PROCEDURES AND LOW OXYGEN AND CARBON DIOXIDE ATMOSPHERES ON STORAGE QUALITY OF SPARTAN APPLES.
  • Record ID : 1984-2296
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 108 - n. 6
  • Publication date: 1983/11
  • Document available for consultation in the library of the IIR headquarters only.

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