Share

Ultra-low oxygen refrigerated storage of 'rio red' grapefruit: fungistatic activity and fruit quality.

Author(s) : SHELLIE K. C.

Type of article: Article

Summary

Green mould development during refrigerated storage was suppressed, but not eradicated, by reducing the oxygen (O2) concentration of the storage atmosphere from 21 to 0.10-0.05 kPa (ULO). The flavour and external appearance of grapefruit stored for 21 days at 14 °C under ULO, and 14 additional days in air at 23 °C was rated acceptable yet inferior to grapefruit stored similarly in air. A rind disorder developed as a post-hypoxic injury, probably associated with an ULO-related increase in fruit acetaldehyde concentration.

Details

  • Original title: Ultra-low oxygen refrigerated storage of 'rio red' grapefruit: fungistatic activity and fruit quality.
  • Record ID : 2003-2414
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 25 - n. 1
  • Publication date: 2002/05

Links


See other articles in this issue (4)
See the source

Indexing