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La qualité des fruits après l'entreposage sous atmosphère contrôlée utilisant une réduction en O2 initial obtenue par la respiration des fruits non préréfrigérés.

Fruit quality after CA storage utilizing initial O2 reduction by respiration on non-precooled fruit.

Auteurs : ILINSKI A. S., GOUDKOVSKI V. A., MITROKHIN M. A.

Résumé

A technique whereby the initial O2 concentration in storage is reduced by the respiration of warm fruits in non-precooled rooms (instead of using a N2 generator), followed by subsequent cooling and storage in controlled atmosphere (CA) storage, was evaluated. CO2 concentration in containers reached 15-19% and O2 was reduced to 0.4-0.8% within 3.0-3.5 days. Exposure of fruits to maximum CO2 (19-21%) for 2-4 days followed by CA storage resulted in good scald control whereas a short exposure (1-5 h) had no such effect.

Détails

  • Titre original : Fruit quality after CA storage utilizing initial O2 reduction by respiration on non-precooled fruit.
  • Identifiant de la fiche : 2002-0839
  • Langues : Anglais
  • Date d'édition : 02/08/1998
  • Source : Source : Proc. int. hortic. Congr., Qual. hortic. Prod., Brussels/Acta Hortic.
    n. 518; 29-36; 4 ref.

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