Effect of ultra low oxygen on the storage and quality of some vegetables.
Adamicki, F.;
Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 18 Pages: 26-33 Ref: 16 ref.
1997
บทคัดย่อ
The effects of ultra low oxygen (ULO) concentrations in combination with high and low levels of CO2 on the storage and quality of butterhead lettuce (cv. Krolowa Majowych), mature-green tomatoes (cultivars Modena F1 and Rody F1), bell peppers (Capsicum, cultivars Cadice F1 and Stano), Chinese cabbages (cultivars Kingdom F1 and Parkin F1) and onions (cultivars Bonska, Dinaro F1 and Sochaczewska) were studied. Butterhead lettuce stored in a controlled atmosphere (CA) containing 1% O2 + 3% CO2 retained green colour of leaves and a high content of vitamin C [ascorbic acid] during 21 days at 1 deg C. Development of red colour during 7 weeks' storage of mature-green tomatoes at 12.5 deg and approx. 90% RH was suppressed by low O2 (1% O2 + 0% CO2). Tomato fruits stored in ULO retained better taste and flavour than fruits stored in other CA treatments (3% O2 + 3% CO2 or 3% O2 + 5% CO2). For both cultivars tested, the highest percentage of marketable bell pepper fruits after 6 weeks' storage at 8 deg was
obtained with 3% O2 + 0% CO2. Storage in 3% O2 + 5% CO2 led to increased decay during storage and during shelf-life at 20 deg . Chinese cabbages were in a salable condition (with slight trimming losses) after 100 days' storage at 0 deg in low O2 (1.5% or 3%) + 2.5% CO2. Low O2 in combination with low CO2 delayed chlorophyll loss and yellowing of the leaves and reduced the incidence of decay. ULO (0.75 and 1% O2) + 2% CO2 maintained onion quality better than other CA treatments. A CA with reduced level of O2 suppressed sprouting and rooting of onion bulbs during 33 weeks' storage at 0 deg . These CA combinations were also very effective in extending the shelf-life of onion bulbs at 20 deg .