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L'entreposage sous des conditions hypobares permet l'élimination des substances volatiles responsables de l'échaudure lors du déclenchement de l'échaudure superficielle des pommes.

Hypobaric storage removes scald-related volatiles during the low temperature induction of superficial scald of apples.

Auteurs : WANG Z., DILLEY D. R.

Type d'article : Article

Résumé

Law Rome and "Granny Smith" apples were stored hypobarically in air at 5 kPa total pressure and also in air or controlled atmosphere (CA) at 1.5 or 3% CO2, for 8 months at 1 °C. Fruit were placed under hypobaric immediately after harvest or after 0.5, 1, 2, 3, 4, 5 or 6 months storage in air at 1 °C to determine the effects of delaying imposition of hypobaric storage on ripening and scald development and on the production of alpha-farnesene and its oxidation product 6-methyl-5-hepten-2-one (MHO). In fruit placed under hypobaric conditions within 1 month after harvest, scald did not develop. After a 3-month delay, scald development was similar to that for fruit stored continuously in air. The authors suggest that hypobaric ventilation removes a scald-related volatile substance that otherwise accumulates and partitions into the epicuticular wax of fruit stored in air at atmospheric pressure.

Détails

  • Titre original : Hypobaric storage removes scald-related volatiles during the low temperature induction of superficial scald of apples.
  • Identifiant de la fiche : 2001-0865
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 18 - n. 3
  • Date d'édition : 04/2000

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