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Utilisation d'une atmosphère modifiée et d'un traitement de choc au CO2 pour prolonger la durée de conservation des rambutans "Rong-rien".

Modified atmosphere and carbon dioxide shock treatment for prolonging storage life of 'Rong-rien' rambutan fruits.

Auteurs : BOONYARITTHONGCHAI P., KANLAYANARAT S.

Résumé

Rambutan (cv. Rong-rein) fruits were treated with 20 or 40% CO2 for 30-120 minutes and then held in 40 micro-m-thick polyethylene bag as modified atmosphere pack (MAP) at 13 °C and 90-95% RH. MAP, which established a 5-8% O2 and 7-10% CO2 atmosphere, markedly reduced pericarp browning shown as higher L*, weight loss, respiration and ethylene production. CO2 had only slight inhibitory effect despite causing reduced stomatal aperture revealed by scanning electron microscopy. As a result, MAP fruits with or without CO2 shock had comparable storage life, 16 days, while fruits held in air, 12 days. Soluble solid, titratable acidity and ascorbic acid did not vary with treatment.

Détails

  • Titre original : Modified atmosphere and carbon dioxide shock treatment for prolonging storage life of 'Rong-rien' rambutan fruits.
  • Identifiant de la fiche : 2005-0801
  • Langues : Anglais
  • Date d'édition : 2003
  • Source : Source : Acta Hortic./Proc. int. control. Atmos. Res. Conf., Rotterdam
    n. 600; 823-828.

Indexation