ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Storage of Pink Lady apples : quality and biopathological aspect

Gualanduzzi S.; Neri F.; Brigati S. and Folchi A.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.107

2004

บทคัดย่อ

   ‘Pink Lady’ apples were picked at different stages of maturity (early, commercial and late harvest) and stored at 0°C for 60m 120 and 180 days. The trials were carried out for three years. The maturity indices were measured at harvest, during cold storage and after 7 days of shelf-life at 20°C. The incidence of diseases and disorders was determined at the end of the shelf-life as well as sensory evaluations. In the first year of study quality evaluation of apples was also performed during a long period of shelf-life (1, 47, 21 days at 20°C).

The best picking time for ‘Pink Lady’ apples seems to be when starch degradation is 3 (scale 1-5) and hardness between 7.5 and 8 kg. Fruits picked at this stage of maturity showed better storability and quality. Superficial scald appeared o­n early harvested fruits after 120-180 days of storage. o­nly in the 2nd year of experimentation, the commercial and late harvested fruits were susceptible to superficial scald after 180 days of storage. Symptoms of internal breakdown were observed in the 2nd and 3rd year of experimentation. The incidence of this disorder increased with the stage of maturity at harvest and the period of storage. The susceptibility to fungal diseases increased with the period of storage.

Better acceptability was attributed to fruits assessed after a period of storage (60-120 days), because of the high acidity, hardness, vegetative aroma and chewiness that characterized the cv at harvest. After 180 days of storage quality decreased, due to juiciness, crispness and fruitiness loss. When shelf-life was extended to 21 days after 60 days of storage, an increase of mealiness was noted.