ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of low oxygen treatment for 9 days at 5 deg C or 18 deg C on postharvest quality of ripe apricots.

Botondi, R.; Massantini, R.; Crisa, A.; Mencarelli, F.;

Italian Journal of Food Science Year: 1999 Vol: 11 Issue: 3 Pages: 207-220 Ref: 34 ref.

1999

บทคัดย่อ

Ripe apricots (14-15% soluble solids content, SSC) were treated with 1, 4 or 10% O2 humidified atmospheres for 9 days at 5 deg or 18 deg C, and then kept for 5 days in shelf life conditions (air at 18 deg C and 85% relative humidity). Control fruits were kept continuously in air at 5 deg C for 9 days plus 5 days at 18 deg or at 18 deg C continuously. Even though at 18 deg C during treatment and during S.L., ethylene production was reduced in the low oxygen atmosphere (1 and 4%), firmness of apricots quickly declined; at the end of the test the fruits were judged unsaleable due to texture and flavour by a subjective sensory evaluation. Ethanol content rose more in apricots kept in air and 10% O2 than in those kept in low oxygen atmospheres. ADH activities were correlated with ethanol content in the fruits. At 5 deg C, fruits kept at 1% O2 fruits maintained very good firmness during shelf life and were scored saleable by the sensory evaluation. SSC remained higher than in the other samples. No eth

anol flavour was detected at the end of the test. In conclusion, 1% O2 treatment for 9 days at 5 deg C is satisfactory for maintaining sensory quality and marketable quality of ripe apricots during 5 days of distribution in air at 18 deg C.