ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Influence of vacuum infiltration with calcium chloride on oxygen distribution in apple fruit flesh.

Rajapakse, N. C.; Hewett, E. W.; Banks, N. H.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 165-167 Ref: 4 ref.

1993

บทคัดย่อ

Alteration of gas diffusion characteristics by vacuum infiltration has implications for long term storage of fruits particularly if controlled or modified atmospheres are used. Cox's Orange Pippin and Braeburn apple fruits were vacuum infiltrated with 0.2 M CaCl2 or water or left untreated. Fruits were equilibrated to 20 deg C for 2 days or packaged in commercial storage boxes and stored at 2.5 plus or minus 1 deg for evaluation after 6 weeks. Following 6 weeks' storage, fruits were equilibrated to 20 deg for 2 days. Samples of fruits were analysed for respiration rate, and for O2 concentration under the skin and at the fruit centre. Skin resistance to O2 diffusion and effective diffusivity of O2 within flesh tissues were calculated. Vacuum infiltration with CaCl2 or water reduced O2 concentration beneath the skin and CaCl2 infiltration increased skin resistance to O2 diffusion in both cultivars. Vacuum infiltration with CaCl2 or water did not alter the respiration rate of Cox's Orange Pippin fruits but CaCl2 infiltration reduced respiration rate in Braeburn fruits. CaCl2 and water infiltration increased the O2 gradient across the flesh of Cox's Orange Pippin and CaCl2 increased the flesh O2 gradient of Braeburn fruits. The results indicate that unfavourably low internal O2 (or high CO2) concentrations could develop if vacuum infiltrated fruits were placed in low O2 environments.