Articles
EFFICACY OF CONTROLLED ATMOSPHERE AND ULTRA LOW OXYGEN – LOW ETHYLENE STORAGE ON KEEPING QUALITY AND SCALD CONTROL OF “STARKING DELICIOUS” APPLES
Article number
326_20
Pages
191 – 202
Language
Abstract
In a 3-year study "Starking Delicious" apples harvested from the main apple growing area of Macedonia-North Greece were treated in a static system with 1% O2 ± 1% CO2 (ULO) or 2.5% O2 ± 2.5% CO2 (standard CA) in combination with low ethylene storage at 0.5ÆC and 90% RH for 4 to 8 months in order to reduce the development of scald and preserve the quality of the fruit.
The early harvested apples developed a high incidence of storage scald after 4 to 8 months in conventional storage.
Less but harmfull to quality scald was developed in apples harvested at commercial maturity.
CA and ULO storage retarded softening of the fruit and reduced markedly the development of scald.
A combination of 1%O2 and 1%CO2 was the most promising treatment for reducing softening of the fruit.
Low-O2 alone without CO2 was equally effective in extending the storage life of the fruit, while the standard conditions of CA storage gave moderate results.
The sensory evaluation of the fruit stored for 7–8 months in CsA and ULO 1%O2+1%CO2 gave high scores degree without any low-O2 injury or alcoholic taste.
During the storage period the ethylene scrubber (ethysorb) was effective to reduce the ethylene concentration in the gas phase below 0.3 ppm in the CA and ULO treatments and below 1.6 ppm in the control fruit.
However, the internal ethylene concentration in the fruit was found above the physiological levels, even in the ULO treatments.
The early harvested apples developed a high incidence of storage scald after 4 to 8 months in conventional storage.
Less but harmfull to quality scald was developed in apples harvested at commercial maturity.
CA and ULO storage retarded softening of the fruit and reduced markedly the development of scald.
A combination of 1%O2 and 1%CO2 was the most promising treatment for reducing softening of the fruit.
Low-O2 alone without CO2 was equally effective in extending the storage life of the fruit, while the standard conditions of CA storage gave moderate results.
The sensory evaluation of the fruit stored for 7–8 months in CsA and ULO 1%O2+1%CO2 gave high scores degree without any low-O2 injury or alcoholic taste.
During the storage period the ethylene scrubber (ethysorb) was effective to reduce the ethylene concentration in the gas phase below 0.3 ppm in the CA and ULO treatments and below 1.6 ppm in the control fruit.
However, the internal ethylene concentration in the fruit was found above the physiological levels, even in the ULO treatments.
Authors
E. Sfakiotakis, N. Niklis, G. Stavroulakis, T. Vassiliadis
Keywords
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