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Effets de la saison de culture, de la maturité de récolte, du traitement à la cire, de faibles teneurs en O2 et de fortes teneurs en CO2 sur le brunissement de la chair des pommes "Braeburn".

Effect of growing season, harvest maturity, waxing, low O2 and elevated CO2 on flesh browning disorders in 'Braeburn' apples.

Auteurs : LAU O. L.

Type d'article : Article

Résumé

British Columbia-grown 'Braeburn' apples (Malus x domestica Borkh.) stored for 6 months in air at 0°C were, on average, 70 N in flesh firmness and had 0.48% titratable acidity. Fruit held in 1.2 or 1.5% O2 + 1.0 or 1.2% CO2 controlled atmosphere storage were 8 N firmer, 20% higher in titratable acidity, and had significantly less core browning and superficial scald than fruit held in air for the same period. However, controlled-atmosphere stored fruit were highly susceptible to Braeburn browning disorder and internal cavities after cool growing seasons (1993, 1995 and 1996).

Détails

  • Titre original : Effect of growing season, harvest maturity, waxing, low O2 and elevated CO2 on flesh browning disorders in 'Braeburn' apples.
  • Identifiant de la fiche : 2000-0257
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 14 - n. 2
  • Date d'édition : 10/1998

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