Articles
THE STORAGE OF SOME STONE FRUITS IN MODIFIED ATMOSPHERE
A continuos increase is observed in production due to the increasing number of cultivars and conscious application of cultural methods.
One faces problems in the evaluation of products, despite this increase.
With this purpose, numerous studies are begin conducted, directed towards the extension of storage periods of the products.
Today, the most advanced technology is Controlled Atmosphere storage which requires high investment costs.
Instead, Modified Atmosphere storage which is more economical is promising as a novel technology.
The use of MA, which requires less technical information compared with CA storage and which is more economical, is increasing daily and many international studies and symposia are being organised on this subject.
This study was conducted in the laboratory of the Department of Horticulture, Faculty of Agriculture, Uludag Univ., in 1992. The effects of MA storage on the storage periods of peach cv.
J.H. Hale and plum cv.
Stanley were investigated.
In the study, peach cv J.H. Hale and plum cv.
Stanley were packed in polyethylene (PE 35 mm), polypropylene (PP 12 mm) and polyvinylchloride (PVC 80 mm) and in addition control fruits were taken into consideration.
The criteria of respiration rate (mgCO2/kgh), titratable acidity (g/100 ml), water soluble solids (WSS %), sugar (g/100 ml), pH, firmness (lb) and weight loss were considered during storage.
The PVC-packed fruits of peach cv.
J.H. Hale were stored in optimum conditions for 6–7 weeks, retaining their quality.
PVC extended the storage period by affecting the respiration rate.
Moreover, the weight loss was kept to a minimum in the PVC packed fruits and the fruits retained their firmness.
With plum cv.
Stanley the PP packed fruits retained their quality and stored for 7 weeks in optimum condition.