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EFFECTS OF WATER LOSS ON APPLES IN STORAGE.

Author(s) : HATFIELD S. G. S., KNEE M.

Type of article: Article

Summary

COX'S APPLES WERE STORED FOR UP TO 6 MONTHS IN THE PRESENCE OR ABSENCE OF ANHYDROUS CALCIUM CHLORIDE IN AN ATMOSPHERE CONTAINING 2% O2 AND LOWER THAN 1% CO2 AT 276.5 K (3.5 DEG C). THE DESICCANT WAS USED TO OBTAIN AN INITIAL WATER LOSS OF ABOUT 5% IN THE FIRST 30 DAYS. IN CONTROL FRUIT, TURGOR PRESSURE APPEARED TO BE MAINTAINED DURING STORAGE, AND FRUIT VOLUME INCREASED AS THE AIR SPACE IN THE FRUIT TISSUE INCREASED. INITIAL WEIGHT LOSS LOWERED TURGOR PRESSURE AND PREVENTED THIS INCREASE. THE FORCE REQUIRED TO DISRUPT SLICES OF APPLE IN THE KRAMER SHEAR CELL WAS USUALLY HIGHER AFTER INITIAL WEIGHT LOSS, BUT RESISTANCE TOTHE CONVENTIONAL PENETROMETER WAS LITTLE AFFECTED. INITIAL WEIGHT LOSS LED TO HIGHER LEVELS OF SOLUBLE PECTIN AND HIGHER RESISTANCE TO GASEOUS DIFFUSION. THE HIGH WEIGHT-LOSS FRUIT WAS FIRMER, TOUGHER AND LESS MEALY THAN CONTROL FRUIT.

Details

  • Original title: EFFECTS OF WATER LOSS ON APPLES IN STORAGE.
  • Record ID : 1989-1381
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
  • Publication date: 1988/12
  • Document available for consultation in the library of the IIR headquarters only.

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