บทคัดย่องานวิจัย

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Postharvest quality of apples stored at different temperatures and CO2 and O2 concentrations.

Argenta, L. C.; Brackmann, A.; Mondardo, M.;

Revista Brasileira de Fisiologia Vegetal Year: 1994 Vol: 6 Issue: 2 Pages: 121-126 Ref: 28 ref.

1994

บทคัดย่อ

Postharvest quality of apples stored at different temperatures and CO2 and O2 concentrations.

ABSTRACT :

 

Fruits of the apple cultivar Fuji were stored at 0.5 or 2.5 plus or minus 0.5 deg C in 12 different concentrations of CO2 and O2 for 9 months before transfer to 23 deg for 7 days. A reduction in the O2 level in storage from 3 to 0.7% improved retention of flesh firmness and juice acidity. The effect of lower O2 on the maintenance of both firmness and acidity was greater than the effect of increasing CO2 (from 0 to 5%). Lowering the temperature from 2.5 to 0.5 deg C resulted in better retention of flesh firmness but not of acidity. The O2 reduction and CO2 increase were more effective at a storage temperature of 2.5 deg than at 0.5 deg . The evolution of firmness and acidity of apples under conditions of reduced O2 and increased CO2 were maintained after 7 days at 23 deg . The incidence of internal breakdown was increased by both a CO2 increase and a fall in temperature. In addition, there was an increase in CO2 damage with the highest (5%) CO2 level. Maintenance of maximum firmness and acidity w

ith minimum incidence of physiological disorders was observed in conditions of 0% CO2 + 0.7% O2 at 0.5 deg , and 1% CO2 + 0.7 to 1.0% O2 at 2.5 deg .