Effect of Controlled Atmoshere On Rot Development During Storage of Red Bell Pepper (cv. Maor)
1993
Meir, S.
One of the approaches studied for extending the storage period and shelf life of red bell peppers was their storage under different controlled atmospheres (CA), composed of varios CO2 concentrations (0, 1, 2, 4, 6.5, 9) in combi-nation with low (3) or high (20) O2 concentrations. Additionally CA's composed of various O2 concent-rations (4, 6, 9, 21) combined with a low CO2 concentration (0.1-0.2), were examined. These atmospheres were generated to find the optimal gas equation required for creating a modified atmosphere (MA). Storage of bell peppers under various CA did not affect water loss or fruit firmness, but had a significant effect on rot development caused by Botrytis spp. and Alternaria spp. during storage and particularly after the subsequent shelf life. Results show that decreasing O2 levels in the fruit atmosphere reduced rot development caused by Botrytis spp. Increasing CO2 levels in the presence of high O2 increased rot development caused by Alternaria whereas increasing CO2 levels in the presence of low O2 had no effect on rot development. An atmosphere composed of 3 O2 and 9 CO2 was found to be the optimal gas equation for reducing rot development. These results may offer a possible explanation for the enhanced rot development observed in part of the experiments using CA or MA storage of bell peppers
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