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Interaction des traitements à eau chaude et l'entreposage sous atmosphère contrôlée sur la qualité des kakis "Fuyu".

Interaction of hot water treatments and controlled atmosphere storage on quality of "Fuyu" persimmons.

Auteurs : BURMEISTER D. M., BALL S., GREEN S., WOOLF A. B.

Type d'article : Article

Résumé

A matrix of 80 hot water treatment temperatures/durations and controlled atmosphere storage regimes were tested for effects on respiratory activity, ethanol, and acetaldehyde accumulation, and storage quality of "Fuyu" persimmon. Fruits were hot water treated, and at 20 deg C in air. After treatment, the fruits were stored in different atmosphere (control) compositions and temperatures. Fruit quality was assessed after a 5 day shelf-life at 20 deg C. Respiration (CO2 production) was measured on fruit held at 20 deg C following hot water treatment. After storage, ethylene, carbon dioxide, ethanol and acetaldehyde accumulation production were measured on selected treatments at 0, 1, 3, and 5 days at 20 deg C. Results are given, in terms of quality of product and chilling injury sensibility.

Détails

  • Titre original : Interaction of hot water treatments and controlled atmosphere storage on quality of "Fuyu" persimmons.
  • Identifiant de la fiche : 1998-1687
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 12 - n. 1
  • Date d'édition : 08/1997

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