Articles
EFFECT OF VARIOUS TEMPERATURES AND CO2 AND O2 CONCENTRATIONS ON THE CONTROL OF BLUE MOULD ROT DEVELOPMENT IN ‘SHATTENMORELLE’ SOUR CHERRY
Article number
485_39
Pages
281 – 286
Language
Abstract
The effect of storage temperature as wellas atmospheric CO2 and O2 concentrations on development of blue mould infection of ‘Shattenmorelle’ sour cherries was investigated.
The most beneficial storage temperature was found to be 0°C. After 9 days of storage at 0°C and after subsequent storage for 3 days at 20 °C the percentage of health fruit was 95.8 %. The storage of sour cherries at 0 °C for 15 days significantly decreased the incidence of decay, decreasing the percentage of healthy fruit to 82.3 %. Controlled atmospheree storage with 10 % CO2 + 3 % O2 at 2 °C significantly inhibited the development of blue mould rot (96.5 % of healthy fruit). The elimination of CO2 from the atmosphere or an increase of 02 content to 11 % + 10 % CO2 were not as effective in reducing the incidence of decay, decreasing the percentage of healthy fruit to 79.0 % and 83.7 %, respectively.
The most beneficial storage temperature was found to be 0°C. After 9 days of storage at 0°C and after subsequent storage for 3 days at 20 °C the percentage of health fruit was 95.8 %. The storage of sour cherries at 0 °C for 15 days significantly decreased the incidence of decay, decreasing the percentage of healthy fruit to 82.3 %. Controlled atmospheree storage with 10 % CO2 + 3 % O2 at 2 °C significantly inhibited the development of blue mould rot (96.5 % of healthy fruit). The elimination of CO2 from the atmosphere or an increase of 02 content to 11 % + 10 % CO2 were not as effective in reducing the incidence of decay, decreasing the percentage of healthy fruit to 79.0 % and 83.7 %, respectively.
Authors
A. Nabialek, J.M. Ben, B. Cisek
Keywords
cold storage, comtrolled atmosphere, blue mould rot, sour cherries
Online Articles (57)