STORAGE PROCEDURES, LOW OXYGEN, AND LOW CARBON DIOXIDE ATMOSPHERES ON STORAGE QUALITY OF < GOLDEN DELICIOUS > AND < DELICIOUS > APPLES.

Type of article: Article

Summary

GOLDEN DELICIOUS AND DELICIOUS APPLES STORED IN 1 TO 1.5% O2 + 1 TO 1.9% CO2 AT 273-273.5 K (0 TO 0.5 DEG C)AND 90 TO 92% RH FOR 6 TO 10 MONTHS MAINTAINED A HIGHER FIRMNESS AND ACID LEVEL THAN APPLES STORED IN STANDARD ATMOSPHERES OF 2.5% O2 + 1 TO 1.5% CO2 AT 273 K. FRUIT STORED IN 1 TO 2.5% O2 WITH A RAPID CONTROLLED ATMOSPHERE PROCEDURE WERE FIRMER THAN THOSE WITH A SLOW CONTROLLED ATMOSPHERE PROCEDURE. THERE WAS NO FRUIT INJURY RESULTING FROM THE 1 TO 2.5% O2 + 0.5 TO 2% CO2 STORAGE ATMOSPHERES ESTABLISHED BY THE RAPID CONTROLLED ATMOSPHERE PROCEDURE.

Details

Original title: STORAGE PROCEDURES, LOW OXYGEN, AND LOW CARBON DIOXIDE ATMOSPHERES ON STORAGE QUALITY OF < GOLDEN DELICIOUS > AND < DELICIOUS > APPLES.
Record ID : 1986-0644
Languages: English
Source: J. am. Soc. hortic. Sci. - vol. 110 - n. 4
Publication date: 1985/07
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Controlled atmosphere; Chilling; Organoleptic property; Apple