Influence of Storage Atmosphere on Quality Preservation of 'Tsugaru' Apples
2000
Chung Hun-Sik | Lee Hyun-Dong Postharvest Technology Research Institute, Kyungpook National University, Taegu (Korea Republic)
The influence of storage atmosphere on ethylene production, quality attributes and storage injury of 'Tsugaru' apples was investigated. Apples were stored in 1% O2+1% CO2, 1% O2+3% CO2, 3% O2+1% CO2, 3% O2+3% CO2 and air at 0 degrees for 5 months. Ethylene production was more suppressed by 1% O2 than 3% O2 atmospheres regardless CO2 levels. The loss of flesh firmness and the decrease of titratable acidity were not significantly different among the storage atmospheres until 3 months of storage but more retarded by 1% O2 than 3% O2 atmospheres thereafter. Soluble solid content was unaffected by the storage atmosphere, but the content tended to be increased until 2 months of storage and then not varied. Ethanol content increased up to a peak level followed by a gradual loss during storage in CA but increased continuously in air. In the sensory evaluation after storage for 5 months, hardness, tartness and overall acceptability of apples stored in 1% O2 atmospheres were significantly higher than those stored in the others. There was no fruit injury or off-flavor production resulting from the 1% O2 atmospheres. The incidence of bitter pit was reduced as storage O2 level decreased. The results show that the optimum conditions of CA storage for 'Tsugaru' apples are 0 degrees and 1% O2+1~3% CO2.
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