Articles
FRUIT QUALITY AFTER CA STORAGE UTILIZING INITIAL O2 REDUCTION BY RESPIRATION OF NON PRE-COOLED FRUIT
Article number
518_3
Pages
29 – 36
Language
Abstract
Technique with initial O2 reduction by respiration of warm fruit in non pre-cooled rooms, followed by subsequent cooling and storage in CA was studied for the major apple cultivars grown in the central part of Russia – Antonovka, Martovskoe, Severni sinap, Renet Chernenko.
For the tested cultivars it took 3,0–3,5 days for the CO2 to be raised in containers to 15–19% and for O2 – to be reduced to 0,4–0,8%. The exposure of fruit for 2–4 days to a maximum CO2 had much better scald control than short exposure.
Firmness, acidity and overall sensory acceptability of fruit with initial O2 reduction by respiration were not significantly effected in comparison with the traditional way of atmosphere establishment.
Longer cooling, 10 days instead of 5 days, did not exert any significant detrimental effect either on physiological disorders or fruit quality.
For the tested cultivars it took 3,0–3,5 days for the CO2 to be raised in containers to 15–19% and for O2 – to be reduced to 0,4–0,8%. The exposure of fruit for 2–4 days to a maximum CO2 had much better scald control than short exposure.
Firmness, acidity and overall sensory acceptability of fruit with initial O2 reduction by respiration were not significantly effected in comparison with the traditional way of atmosphere establishment.
Longer cooling, 10 days instead of 5 days, did not exert any significant detrimental effect either on physiological disorders or fruit quality.
Authors
A.S. Ilinski, V.A. Goudkovski, M.A. Mitrokhin
Keywords
Ca storage, apple, respiration, quality
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