Effect of relative humidity and film wrapping on keeping quality of satsumas cv Okitsu and lemons cv Monachello
2006
D'Aquino, S. | Schirra, M. | Palma, A. | Madrau, M.A.
إنجليزي. Okitsu satsumas and Monachello lemons were kept at 20 deg C for 4 weeks with 60-65% relative humidity (low relative humidity, LRH) or with 90-95% RH (high relative humidity, HRH) or individually wrapped with heat shrinkable films, MR film and MY film (MR film more permeable to gases than MY film). Respiration rate decreased in LRH fruits, notably increased in MY fruit, while decreased slowly in HRH fruits and remained relatively stable in MR ones. The endogenous partial pressure of CO2 increased in LRH and MY fruits, while little changes were recorded in HRH and MR fruits. Weight loss rate in LRH fruits was significantly higher than in HRH ones. Both film completely inhibited transpiration. Visual appearance in LRH satsumas at the 2nd week of storage was rated as unmarketable. By the end of storage, HRH fruits were rated as still marketable, even if symptoms of shrinkage occurred, especially in satsumas. After 4 weeks of storage, no significant changes were recorded in fruit appearance in comparison with freshly harvested fruits. Internal quality characteristics were not significantly affected by LRH, HRH and MR, while significant changes were recorded as a function of MY wrapping
اظهر المزيد [+] اقل [-]إيطالي. Frutti di satsuma Okitsu e limone Monachello sono stati mantenuti per 4 settimane a 20 gradi C e 60-65% di umidità relativa (bassa umidità relativa, BUR) o a 90-95% di umidità relativa (alta umidità relativa, AUR), o confezionati singolarmente con film plastici a diversa permeabilità ai gas (film MR, più permeabile ai gas rispetto al film MY) prima della conservazione a 20 gradi C e al 60-65% UR. L'attività respiratoria è diminuita nei frutti non confezionati, mentre la pressione parziale endogena della CO2 e dell'O2 sono rispettivamente aumentate e diminuite, con le variazioni maggiori nei frutti conservati a 60-65% UR. Questi ultimi hanno anche subito un rapido invecchiamento per l'eccessiva traspirazione, specialmente i satsuma. Il film MR non ha influenzato il metabolismo dei frutti e le caratteristiche di qualità interna. Al contrario, il film MY ha determinato gravi disfunzioni fisiologiche, influito negativamente sulle caratteristiche di qualità interna e favorito lo sviluppo dei marciumi, anche nei frutti trattati con imazalil
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare