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IMPROVEMENT OF AROMA OF COX'S ORANGE PIPPIN APPLES STORED IN LOW OXYGEN ATMOSPHERES.

Author(s) : SMITH S. M.

Type of article: Article

Summary

STORAGE IN CONTROLLED ATMOSPHERE AT 1.25% O2 IMPROVES FRUIT TEXTURE, BUT DECREASES AROMA COMPARED TO AN ATMOSPHERE WITH 2% OXYGEN. THE AUTHOR THUS SUGGESTS MAINTAINING THE APPLES FIRST IN AN ATMOSPHERE WITH 1.25% O2 THEN PLACING THEM, ABOUT 4 TO 5 WEEKS PRIOR TO MARKETING, IN AN ATMOSPHERE AT 2% O2. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-197495.

Details

  • Original title: IMPROVEMENT OF AROMA OF COX'S ORANGE PIPPIN APPLES STORED IN LOW OXYGEN ATMOSPHERES.
  • Record ID : 1985-2419
  • Languages: English
  • Source: J. hortic. Sci. - vol. 59 - n. 4
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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