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SOFTENING OF KIWIFRUIT IN STORAGE. EFFECTS OF INTERMITTENT HIGH CO2 TREATMENTS.

Author(s) : NICOLAS J., ROTHAN C., DUPRAT F.

Type of article: Article

Summary

THE AUTHORS FOLLOWED CHANGES IN TEXTURE CRITERIA, SOLUBLE SOLIDS CONTENT, REDUCING SUGARS, TITRATABLE ACIDITY AND MALIC AND CITRIC ACIDS CONTENT FOR UP TO 26 WEEKS AT 273 K (0 DEG C) IN AIR. MOST OF THE TEXTURE AND SUGAR LEVEL CHANGES OCCURRED IN THE FIRST 10 WEEKS (MORE THAN 90% OF THE PULP FIRMNESS AND 60% OF THE SKIN FIRMNESS WERE LOST). AFTER THIS PERIOD, THERE WAS A FURTHER LOSS OF FIRMNESS AND A SLOW DECREASE OF ACIDITY. IN A SECOND EXPERIMENT, THE EFFECTS OF 1 WEEK AT 10% CO2 FOLLOWED BY 1 WEEK IN AIR OR 3.5 DAYS AT 30% CO2, FOLLOWED BY 3.5 DAYS IN AIR, EXPOSURES AT 273 K WERE STUDIED. 2, 4 AND 6 INTERMITTENT EXPOSURES WERE COMPARED. IN ALL CASES, A SIGNIFICANT EFFECT IN DELAYING THE SOFTENING WAS OBSERVED.

Details

  • Original title: SOFTENING OF KIWIFRUIT IN STORAGE. EFFECTS OF INTERMITTENT HIGH CO2 TREATMENTS.
  • Record ID : 1989-1390
  • Languages: English
  • Source: Sci. Aliments - vol. 8 - n. 2
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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