ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effects of different CO2 treatments on post-harvest changes of apricot fruit.

Chambroy, V.; Souty, M.; Reich, M.; Breuils, L.; Jacquemin, G.; Audergon, J. M.;

Acta Horticulturae Year: 1991 Issue: No. 293 Pages: 675-684

1991

บทคัดย่อ

The control of postharvest ripening of apricot was studied in a series of three experiments. Fruits (cultivars Rouge de Roussillon and Canino) were picked half-ripe or mature then subjected to pretreatment with high levels of CO2 (10-30%) for different periods (24, 48 or 72 h) before storage in air, and compared with fruits stored directly in air or in controlled atmosphere (CA; 5% O2 and 5% CO2). Underripe fruits exposed to 20% CO2 for 24 or 48 h, or CA, remained firm for longer than those stored in air. CO2 pretreatment also seemed to reduce the incidence of brown rot (Monilinia sp.). Titratable acidity decreased continuously during cold storage and after 24 days was the same for CO2-pretreated and air-stored fruits but remained high for the CA-stored fruits. Respiration of apricots stored in air showed a typical climacteric peak; this was delayed by the CO2 pretreatments and was completely inhibited by CA storage. There was a difference in ethylene production between the 2 cultivars used, suggesting that selection of the right cultivar is important for apricot storage. The best CO2 pretreatments involved exposure to 20% CO2 for 24-48 h. Higher concentrations or longer durations of exposure resulted in fermentation. The benefits of CO2 pretreatments were most noticeable at the beginning of cold storage but gradually declined, and, once the temperature was increased, they disappeared within about 24 h.