Evolution of physiological and qualitative parameters in Okitsu satsumas stored at 20 °C under different hygrometric
S. D'Aquino, A. Palma and M. Agabbio
ISHS Acta Horticulturae 599: 737-743.
2003
บทคัดย่อ
Evolution of physiological and qualitative parameters in Okitsu satsumas stored at 20“Okitsu” satsumas were stored at 20°C under high relative humidity (HH) (RH95%) or low relative humidity (LH) (RH65%) for 4 weeks. Respiratory activity decreased over the storage period in both treatments, but in LH fruit at a higher rate than in HH fruit. Conversely, while a progressive increase of endogenous CO2 was detected in LH fruit, in HH fruit endogenous CO2 decreased over the storage period. Endogenous O2 partial pressure was lower in LH fruit than in LH. Resistance to CO2 diffusion of the peel increased dramatically in LH fruit, while increased slightly in HH fruit. No significant differences were observed in titratable acidity and vitamin C content between LH and HH fruit, while TSS were significantly higher in LH fruit probably for a concentration effect due to weight loss, which in LH fruit reached 27% at the end of storage compared to 3.2% of HH fruit. Little variations occurred in freshness of HH fruit over the storage period while LH fruit underwent a dramatic and rapid alteration. Important correlations were found between weight loss and different qualitative and physiological parameters, including respiratory activity and endogenous CO2 partial pressure. Storing the fruit under elevated hygrometric conditions is an important means to reduce senescence and maintain marketability and chemical and eating quality of “Okitsu” satsumas even at 20°C for 4 weeks.