Articles
CA STORAGE OF NECTARINES: INFLUENCE OF COOLING DELAY, ETHYLENE REMOVAL, LOW O2 AND HYDROCOOLING ON ROTS, OVERRIPENING, INTERNAL BREAKDOWN AND TASTE OF FRUITS
Article number
254_56
Pages
335 – 340
Language
Abstract
Controlled Atmosphere (CA) storage of Stark Redgold nectarines is a widespread practice in Italy.
This research, that covered 1986 and ’87, was aimed at showing the effects of cooling delay, ethylene removal and hydrocooling as well as of the ratios of O2 (0.5%) and CO2 (0.5 and 10%) in both regular and CA storage at 0°C2, 1.5–2% O2 and 9–10% CO2. Nectarines that had been stored for 20 and 40 days and subsequently left for 3 days at 20°C were examined with regard to fruits maturity, weight loss, rots, internal breakdown and taste.
This research, that covered 1986 and ’87, was aimed at showing the effects of cooling delay, ethylene removal and hydrocooling as well as of the ratios of O2 (0.5%) and CO2 (0.5 and 10%) in both regular and CA storage at 0°C2, 1.5–2% O2 and 9–10% CO2. Nectarines that had been stored for 20 and 40 days and subsequently left for 3 days at 20°C were examined with regard to fruits maturity, weight loss, rots, internal breakdown and taste.
It was found that: hydrocooling brings about an increase in the percentage of rotted fruits especially after 40 days’ storage and slightly reduces weight loss; ethylene removal has no beneficial effects; 0.5% O2 combined with 10% or 0.5% CO2 does not improve fruit preservation.
As a matter of fact, it causes an anomalous taste of fruits.
One may thus conclude that the best results for the storage of Stark Redgold nectarines can be obtained from precooling by air of fruits immediately after harvesting followed by CA storage at 0°C with 1.5–2% O2 and 9–10% CO2.
Publication
Authors
G. Tonini, S. Brigati, D. Caccioni
Keywords
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