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The relationship of temperature to firmness and colour loss during shelf life of apple fruit.

Author(s) : BURMEISTER D. M., HICKMAN B., LALLU N.

Summary

Royal Gala and Braeburn fruit from 5 orchards were held at shelf life temperatures ranging from 0-30 °C following storage at 0.5 °C. Firmness and colour were assessed every 2-4 days during a period of 14-26 days. The rate of firmness and colour loss with time is constant at a constant temperature. However, the change in rate of firmness and colour loss changed with increasing temperature. On average, good relationships were found but there were considerable differences in rates of losses between orchards. The results of these experiments indicate that with further development of a quality loss prediction model, it should be feasible to predict losses in quality arising from changes in storage and shelf temperatures.

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Details

  • Original title: The relationship of temperature to firmness and colour loss during shelf life of apple fruit.
  • Record ID : 2000-1444
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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