ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The use of 0.7% storage oxygen to attenuate scald symptoms in 'Delicious' apples: effect of apple strain and harvest maturity.

Lau, O. L. and Yastremski, R.

Acta Horticulturae Year: 1993 Issue: No. 326 Pages: 183-189 Ref: 15 ref.

1993

บทคัดย่อ

Scald susceptibility in Delicious apples was found to be strain-dependent, negatively correlated with harvest maturity (expressed as starch index) and positively correlated with storage O2 concentration and storage duration. Results are tabulated for effects of harvest maturity, postharvest diphenylamine (DPA) treatment and storage O2 concentration on scald, skin purpling, flesh browning and flesh firmness and also for effects of harvest maturity and storage O2 concentration on the incidence of scald in spur (Starkrimson) and standard (Starking, Harrold Red) strains of Delicious apples. Scald was severe on early-picked fruits stored in air. Reducing O2 from 21% to 1.5% did not totally control scald. Late pickings (starch index = 3-4) reduced scald to very low levels but the fruits were prone to water core-induced flesh browning. Postharvest DPA (2000 mg/litre) treatment reduced scald in fruits held in air or 1.5% O2 at 0 deg C. However, scald control was better with 0.7% O2 storage than with DPA in air or 1.5% O2 storage. The spur strain had a higher incidence of scald than the non-spur strains irrespective of storage atmosphere. While 0.7% O2 effectively reduced scald in Starking and Harrold Red fruits picked over a wide range of maturity stages, it did not adequately reduce scald in Starkrimson fruits after 8 months of storage.