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STORAGE HUMIDITY INFLUENCES FRUIT QUALITY AND PERMEABILITY TO ETHANE IN < MCINTOSH > APPLES STORED IN DIVERSE CONTROLLED ATMOSPHERES.

Author(s) : LIDSTER P. D.

Type of article: Article

Summary

STORAGE OF < MCINTOSH > APPLES IN 94 TO 100% RH OR IN 0.5% CO2, PLUS 1.0% O2 AT 276 K (3 DEG C) (LO) ATMOSPHERES DECREASED RESISTANCE TO ETHANE DIFFUSION RELATIVE TO FRUIT STORED IN LOW HUMIDITY (75% RH) OR IN 5.0% CO2 PLUS 3.0% O2 AT 276 K (SCA), RESPECTIVELY. LOSS OF FRUIT FIRMNESS OF SCA-OR LO-STORED APPLES, DETERMINED IMMEDIATELYAFTER STORAGE OR AFTER 7 DAYS AT 293 K (20 DEG C), DECREASED WITH INCREASED STORAGE HUMIDITY IN EACH OF 3 CROP YEARS. HIGH STORAGE HUMIDITY GENERALLY INCREASED THE INCIDENCE OF SENESCENT DISORDERS IN SCA-STORED FRUIT, WHILE HUMIDITIES OF 92 TO 100% RH DECREASED THE INCIDENCE OF LOW-O2 INJURIES.

Details

  • Original title: STORAGE HUMIDITY INFLUENCES FRUIT QUALITY AND PERMEABILITY TO ETHANE IN < MCINTOSH > APPLES STORED IN DIVERSE CONTROLLED ATMOSPHERES.
  • Record ID : 1990-2377
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 115 - n. 1
  • Publication date: 1990/01
  • Document available for consultation in the library of the IIR headquarters only.

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