Effects of low oxygen (ULO) on storage behaviour of kiwifruit and apple
1994
Thomai, T.
Storage behaviour of "Hayward" kiwifruit, "Golden Delicious" and "Starkinson" apples was evaluated during and after storage at 0 degrees C, in ULO atmosphere and air. Flesh firmness, soluble solids content, weight losses, titratable acidity and internal ethylene concentration (for apples), flesh colour (for kiwifruit), skin colour (for apples), acetaldehyde content, ethanol content and flavour index were measured. Kiwifruit stored in 1 percent O2 + 1 percent CO2 were firmer than fruit of the other treatments and showed the lowest weight losses. First harvested ethylene treated (0.5 ppm) fruit softened more than non treated fruit. Soluble solids content increased in all treatments. Flesh colour of kiwifruit stored in 1 percent O2 + 1 percent CO2 showed the list change compared to that of fruit of other treatments. Fruit of the second harvest had higher ethanol content than fruit of the first harvest. Ethanol content significantly decreased after shelf life at 20 degrees C for 7 days, fruit stored in 0.5 percent O2 had the highest acetaldehyde and ethanol content and the lowest flavour index. Apple fruit stored in 0.7 percent O2 + 1 percent CO2 or 1.5 percent O2 + 1 percent CO2 was significantly firmer than fruit from the other treatments and showed the lowest weight losses on both cultivars. Fruit soluble slightly increased during the first three months of storage. Skin colour changes of fruit stored in 0.7 percent O2 + 1 percent CO2 were less pronounced than that of fruit in other treatments. Fruit stored in 0.7 percent O2 + 1 percent CO2 had the highest acetaldehyde and ethanol content. The flavour index of fruit stored in 0.7 percent O2 + 1 percent CO2 and the control fruit was the lowest on both cultivars.
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