Effects of low oxygen, ULO, on storage behaviour of Kiwifruit and apple
1994
Thomai, T.
Storage behaviour of Hayward kiwifruit, Golden Delicious and Starkrimson and air. Flesh firmness, soluble solids content, weight losses, titratable acidity for apples, 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 per cent O2+ 1 per cent 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 per cent O2 + 1 per cent 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.
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Эту запись предоставил Mediterranean Agronomic Institute of Bari