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GASEOUS COMPONENTS IN APPLE STORAGE COLD ROOMS.

[In Czech. / En tchèque.]

Author(s) : GOLIAS J.

Type of article: Article

Summary

IN CONTROLLED ATMOSPHERE STORAGE ROOMS THE ETHYLENE CONCENTRATION ATTAINS MANY TIMES HIGHER VALUES THAN IN STANDARD COLD STORES AND IT DEPENDS ON THE APPLE VARIETY STORED. WITH GOLDEN DELICIOUS IT EXCEEDS 250 MICROLITRES/L IN THE SECOND HALF OF THE EFFECTIVE STORAGE PERIOD. FOR STARKRIMSON VARIETY IN CONVENTIONAL COLD STORES, THE ETHYLENE CONCENTRATION WILL NOT EXCEED 80 MICROLITRES/L. A HIGHER ETHYLENE CONCENTRATION IS DUE PARTLY TO HIGH AIRTIGHTNESS OF CHAMBER, PARTLY TO LOW ETHYLENE ADSORPTION IN DE-CARBONIZER. THE VOLATILE AROMATIC COMPONENT LEVEL CAN BE ASSESSED BY BUTYL ACETATE CONCENTRATION. A STRONG DEVELOPMENT OF THESE SUBSTANCES BEGINS AFTER ABOUT 60 DAYS.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1985-1946
  • Languages: Czech
  • Source: Prum. Potravin - vol. 35 - n. 11
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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