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Fruit quality after CA storage utilizing initial O2 reduction by respiration on non-precooled fruit.

Author(s) : ILINSKI A. S., GOUDKOVSKI V. A., MITROKHIN M. A.

Summary

A technique whereby the initial O2 concentration in storage is reduced by the respiration of warm fruits in non-precooled rooms (instead of using a N2 generator), followed by subsequent cooling and storage in controlled atmosphere (CA) storage, was evaluated. CO2 concentration in containers reached 15-19% and O2 was reduced to 0.4-0.8% within 3.0-3.5 days. Exposure of fruits to maximum CO2 (19-21%) for 2-4 days followed by CA storage resulted in good scald control whereas a short exposure (1-5 h) had no such effect.

Details

  • Original title: Fruit quality after CA storage utilizing initial O2 reduction by respiration on non-precooled fruit.
  • Record ID : 2002-0839
  • Languages: English
  • Publication date: 1998/08/02
  • Source: Source: Proc. int. hortic. Congr., Qual. hortic. Prod., Brussels/Acta Hortic.
    n. 518; 29-36; 4 ref.

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