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POSTSTORAGE BEHAVIOUR OF APPLE FRUIT AFTER LOW OXYGEN STORAGE AS INFLUENCED BY TEMPERATURES DURING STORAGE AND IN TRANSIT.

Author(s) : CHEN P. M.

Type of article: Article

Summary

DELICIOUS, "NEWTOWN" AND "GRANNY SMITH" APPLES MAINTAINED ACCEPTABLE FLESH FIRMNESS AND HIGH LEVELS OF TITRATABLE ACIDS AND SOLUBLE SOLIDS AFTER 9 MONTHS IN 1% O2 AT 273 OR 276.3 K (0 OR 3.3 DEG C). LOW-O2 -STORED "DELICIOUS" WERE KEPT AT 273 K FOR6 WEEKS WITHOUT DEVELOPING PHYSIOLOGICAL DISORDERS BEFORE OR AFTER 8 DAYS OF RIPENING AT 293 K (20 DEG C). STORAGE AT 276.3 K CAUSED "DELICIOUS" TO SOFTEN FASTER DURING 6 WEEKS. "NEWTOWN" APPLES DEVELOPED FLESH BROWNING AND ALCOHOL FLAVOUR AFTER 9 MONTHS OF LOW O2 STORAGE AT 273 K. AT 276.3 K THEY DEVELOPED ONLY MINIMAL INCIDENCE OF FLESH BROWNING AND ALCOHOL FLAVOUR. "GRANNY SMITH" FRUIT WERE FREE FROM SCALD, CORE FLUSH, FLESH BROWNING AND ALCOHOL FLAVOUR AFTER LOW O2 STORAGE, REGARDLESS OF STORAGE TEMPERATURE.

Details

  • Original title: POSTSTORAGE BEHAVIOUR OF APPLE FRUIT AFTER LOW OXYGEN STORAGE AS INFLUENCED BY TEMPERATURES DURING STORAGE AND IN TRANSIT.
  • Record ID : 1990-1074
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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