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Shock treatment: physiological changes in apples, variety Golden Delicious.

Author(s) : HRIBAR J., PLESTENJAK A., VIDRIH R., SIMCIC M.

Summary

In order to prolong storage life of apples, shock treatment (15% of CO2 for 20 days) was applied. Apples were then stored under ultra-low oxygen conditions (1.5% O2, 1.5% CO2) for five months. Organoleptical, chemical and physiological changes were monitored during storage (ground colour, ethanol, acetaldehyde, titratable acids, firmness).

Details

  • Original title: Shock treatment: physiological changes in apples, variety Golden Delicious.
  • Record ID : 1995-2303
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Controlled atmosphere storage of fruit and vegetables. Proceedings COST 94.
  • Publication date: 1993/04/22
  • Document available for consultation in the library of the IIR headquarters only.

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