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Influence des conditions d'entreposage à taux réduits en oxygène et anaérobies sur la qualité des pêches.

Effect of low oxygen and anaerobic conditions as post-harvest treatment on the quality of peach fruit.

Auteurs : GOLIÁS J., NEMCOVÁ A., SUDERLOVÁ L.

Type d'article : Article

Résumé

Fruit were kept for 21 days under ultra-low oxygen (ULO) storage, anaerobic and regular atmosphere (RA). Major changes in chemical composition and physical characteristics as well as formation of ethanol and ethanal were evaluated. The ethanol concentration increased during storage time with slight differences in velocity between the variants. It was found that exposure to ULO and RA conditions suppressed the formation of ethanol while under anaerobic conditions highest values of ethanol were reached after 15 to 21 days. The formation of ethanol coincides with ULO and RA conditions. Other parameters like sucrose, glucose, fructose contents, and flesh and skin firmness, were also investigated.

Détails

  • Titre original : Effect of low oxygen and anaerobic conditions as post-harvest treatment on the quality of peach fruit.
  • Identifiant de la fiche : 2004-2297
  • Langues : Anglais
  • Source : Mitteilungen Klosterneuburg - vol. 52 - n. 5-6
  • Date d'édition : 2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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