ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The effectiveness of 0.7% oxygen to attenuate scald symptoms in 'Delicious' apples is influenced by harvest maturity and cultivar strain.

Lau, O. L

Journal of the American Society for Horticultural Science Year: 1997 Vol: 122 Issue: 5 Pages: 691-697 Ref: 28 ref.

1997

บทคัดย่อ

In a 3-year study, the effectiveness of 0.7% and 1.5% O2 to attenuate scald was evaluated in 3 strains of Delicious apples - Harrold Red, Starking and Starkrimson - harvested 5 times at weekly intervals from a wide range of orchards in the Okanagan region of Canada. Scald susceptibility of fruits held in air, 1.5% O2 + 1.0% CO2 or 0.7% O2 + 1.0% CO2 at 0 deg C decreased sharply as the fruits matured on the tree (starch index 1.0-2.5 on a 0 to 9 scale). Later harvests (starch index >2.8) further reduced scald but the fruits had more water core-induced breakdown and were 3 N softer than fruits picked at a less advanced maturity. Early picked Starkrimson (starch index <2.0) scalded more than Starking and Harrold Red in air, 1.5% O2 or 0.7% O2, and 0.7% O2 was less effective than 1.5% O2 in scald control. While 0.7% O2 effectively reduced scald (<10%) for 8 months in Starking and Harrold Red picked over a wide range of maturities (starch index 0.7-4.3), it did not adequately control scald (up to 45%

) in early picked (starch index <2.0) Starkrimson. Storage in 0.7% also reduced water core-induced breakdown in Starkrimson (starch index >3.0) and did not result in skin purpling or alcoholic taste in Harrold Red, Starking or Starkrimson.