ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The effects of temperature and oxygen on the tolerance of ‘Fuji’ apples to carbon dioxide

B. Xue, J. Zhang, S. Yao and Z. Li

Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-85. pp. 247.

2002

บทคัดย่อ

The results from successive three year experiments indicated that although ‘Fuji’ apples were easily injured by CO₂ when they are stored at standard controlled atmosphere conditions (CA : 03.% CO₂ + 3% O₂ ), as the temperture or O₂concentration increased, tolerability of ‘Fuji’ to CO₂ increased. In 1996, ‘Fuji’ apples were stored at 0, 5 and 10⁰C , and 5% O₂ for two months. No browning fruit were found with the treatment of 0% CO₂ under the three temperatures. Browning fruit found with the treatment of 3% CO₂ under the temperatures of O and 5 ⁰C ; no browning fruit were found in the temperature of 10 ⁰C. As CO₂ increased to 6%, browning fruit were found in the three storage temperatures : 100% in 0 and 5 ⁰C and 75% in 10 ⁰C. When the CO₂ was increased to 9%, browning fruits increased to 100% in 0 and 5 ⁰C and 85% in 10⁰C, and fruits were more seriously injured. During this year, we also used MA to store ‘Fuji’ apples. Surprisingly, we did not find the fruit in the regime of O₂ above 10% and CO₂ of about 6% were injured. In the following year, the fruits were stored in 10 ⁰C. After two months we did not find browning fruit in the treatment of 0% CO₂+3% O₂ . The treatment of 3% CO₂ +3% O₂ induced browning of 20%. However, no browning fruit was found in 3% CO₂+5% O₂. When oxygen concentration was increased to 10%, no browning fruit were found in the treatment of 3% and 6% CO₂. In the treatment of 9% CO₂, browning fruit 20% were found. In 1998 we repeated the experiments of 1996 and 1997 and found the similar results. Although the lower temperature and lower O₂ accentuated the CO₂ O₂ injuries, they effectively maintained the firmness and chlorophyll content in the peel of the fruits.