ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Very low oxygen storage in relation to ethanol production and control of superficial scald in Bramley's Seedling apples.

Johnson, D. S.; Dover, C. J.; Pearson, K.;

Acta Horticulturae Year: 1993 Issue: No. 326 Pages: 175-182 Ref: 9 ref.

1993

บทคัดย่อ

Bramley apples have been traditionally stored in unscrubbed CA conditions of 9% CO2 + 12% O2 (9/12), where they are susceptible to scald after about 4 months' storage. Storage in low O2 with elevated CO2, e.g. 5% CO2 + 1% O2 (5/1), and ethylene removal from unscrubbed stores retard scald development; these are expensive technologies but may be necessary should the postharvest application of chemical antioxidants be discontinued. An investigation was carried out on the effect of storing Bramley apples in low (0.2-1.0%) O2 with CO2 removed completely by hydrated lime. The concentrations of ethanol and ethylene in the atmosphere of each storage cabinet were measured weekly and fruit samples were examined every 6 weeks for scald and firmness. Storing in 0.2% O2 was too low to support aerobic respiration as was evidenced by an immediate build-up of ethanol in the fruits. In 0.4 and 0.6% O2 fruits respired normally for 150 days but ethanol accumulated thereafter. Retardation of scald development by 0.4 and 0.6% O2 was as effective as 5/1 and ethylene removal from 9/12 storage, providing scald-free fruits for 216 days. However, rapid loss of firmness occurred in fruits stored in all low O2 (nominal 0% CO2) conditions after 100 days of storage and was the major limitation to storage life. It is recommended that scrubbed low O2 storage, e.g. 5/1, and ethylene removal from scrubbed/unscrubbed CA stores are considered as alternatives to chemical antioxidants for the control of scald.