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Fraises : effets de l'oxygène appliqué à une pression plus élevée que la pression atmosphérique sur la qualité et la détérioration des fruits.

Effects of superatmospheric oxygen on strawberry fruit quality and decay.

Auteurs : WSZELAKI A. L., MITCHAM E. J.

Type d'article : Article

Résumé

The effects of elevated O2 alone or in combination with elevated CO2 atmospheres for postharvest decay control on strawberry fruit (Fragaria x ananassa Duch.) were assessed. In vitro and in vivo growth of Botrytis cinerea Pers.:Fr. and the effects on fruit quality were determined under eight atmospheres: air, 40, 60, 80, 90 and 100 kPa O2, 40 kPa O2 + 15 kPa CO2 and air + kPa CO2. The commercially-used CO2 level of 15 kPa in air and its combination with 40 kPa O2 were most effective in suppressing mycelial growth in vitro following 7 days at 5 °C under the atmospheres. However, after 14 days of treatment at 5 °C, 100 kPa O2 inhibited mycelial growth more than either of the CO2 treatments.

Détails

  • Titre original : Effects of superatmospheric oxygen on strawberry fruit quality and decay.
  • Identifiant de la fiche : 2001-2275
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 203 - n. 2
  • Date d'édition : 09/2000

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