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Storage of kiwifruit. The effects of intermittent treatment with CO2 during storage.

Conservation du kiwi. Effet des traitements intermittents au CO2 durant l'entreposage.

Author(s) : MORAS P., et al.

Type of article: Article

Summary

High levels of CO2 were applied for 7 days every 14 days or for 3 days every 7 days. In air, fruit firmness decreased to the level of commercial acceptability: 1.8 kg/cm2 (176 kilopascals) after 4 months, while in controlled atmospheres it had not reached this level even after 6 months. High CO2 gave firmness intermediate compared to the other treatments. The proportion of fruits with Botrytis at the end of the storage period was increased by controlled atmosphere storage, but was low with the 30% CO2 treatment. Good results were given by 15% CO2 applied for 7 days every 14 days.

Details

  • Original title: Conservation du kiwi. Effet des traitements intermittents au CO2 durant l'entreposage.
  • Record ID : 1992-2775
  • Languages: French
  • Source: Infos Ctifl - n. 68
  • Publication date: 1991

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