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Fumigation à l'oxyde nitrique pour prolonger la durée de conservation après récolte des fraises.

Fumigation with nitric oxide to extend the postharvest life of strawberries.

Auteurs : WILLS R. B. H., KU V. V. V., LESHEM Y. Y.

Type d'article : Article

Résumé

Strawberry (Fragaria ananassa Duch. cv. Pajaro) fruit were fumigated with nitric oxide immediately after harvest. Fumigation was performed in an anaerobic nitrogen atmosphere for up to 2 h at 20 °C at nitric oxide concentrations from 1.0 to 4000 microlitres/litre then held at 20 and 5 °C in air containing 0.1 microlitre/litre ethylene, a concentration prevalent in ambient air at fruit and vegetable markets. Treatment at both temperatures extended the postharvest life of strawberries, the most pronounced effect being with nitric oxide in the concentration range 5-10 microlitres/litre which produced higher than 50% extension in shelf life. Commercial application is discussed.

Détails

  • Titre original : Fumigation with nitric oxide to extend the postharvest life of strawberries.
  • Identifiant de la fiche : 2000-2607
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 18 - n. 1
  • Date d'édition : 01/2000

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