ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Maintaining raspberry shelf life: Part 1. The influence of controlled atmospheric gases on raspberry postharvest longevity.

Goulart, B. L.; Evensen, K. B.; Hammer, P.; Braun, H. L.;

Pennsylvania Fruit News Year: 1990 Vol: 70 Issue: 8 Pages: 12-15 Ref: 9 ref.

1990

บทคัดย่อ

The effects on fruit lasting quality of different storage atmospheres were studied in 2 experiments. In the first, fruits of the black raspberry cultivar Bristol were harvested in July and cooled immediately to 5 deg C. Half-pint containers of fruits, enclosed in a double polyethylene bag, were stored at around 1 deg in a flow-through CA system (1 litre/h) in air (control), 2% O2 in N2, 5% O2 in N2, 8% O2 in N2, 10% CO2 in air or 15% CO2 in air. After a steady state was attained, gas concentrations inside the bags were 2.6, 5.4 and 8.3% O2 and 10.5 and 19.6% CO2, respectively. The % mass loss was greatest after 3 days in the control. When fruits were removed after 3 days and held for 4 days in air at 1 deg , those stored in 15% CO2 had less deterioration than any other treatment except for controls. Deterioration was greatest in the three O2 and the 10% CO2 treatments. Fruits removed after 7 days and held for up to 12 days at 1 deg showed least deterioration with the 15% CO2 treatment. In the second experiment, fruits of the red raspberry cultivar Heritage were harvested in mid-Sep., cooled to 2 deg and transported to a store at around 4 deg . On the next day they were transferred to CA in air (control), 5% O2 in N2 or 20% CO2 in air, resulting in gas concentrations within the plastic bags of 5% O2 or 18.1% CO2 for the 2 treatments. They were held at 5 deg for 3 or 5 days. The % deterioration was greatest with fruits held in 5% O2, followed by the control. No off-flavours were detected in either black or red raspberries held in a high CO2 atmosphere.