ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Efficacy of controlled atmosphere and ultra low oxygen - low ethylene storage on keeping quality and scald control of "Starking Delicious" apples.

Sfakiotakis, E.; Niklis, N.; Stavroulakis, G.; Vassiliadis, T.;

Acta Horticulturae Year: 1993 Issue: No. 326 Pages: 191-202 Ref: 18 ref.

1993

บทคัดย่อ

In a 3-year study, Starking Delicious apples harvested from the main apple growing area of Macedonia (northern Greece) were stored in a static system with 1% O2, 1% O2 + 1% CO2 (ultra low oxygen, ULO, treatments) or 2.5% O2 + 2.5% CO2 (standard controlled atmosphere, CA) in combination with low ethylene at 0.5 deg C and 90% RH for 4-8 months in order to reduce the development of scald and retain fruit quality. Measurements at harvest and after storage included internal ethylene concentration, flesh firmness and SS content. After storage, internal CO2 concentration was also measured and scald incidence was assessed visually. Eating quality was evaluated by a panel after the last removal from storage. Early-harvested fruits developed a high incidence of scald after 4-8 months in air storage. Less scald developed in fruits harvested at commercial maturity. CA and ULO storage generally retarded fruit softening and markedly reduced scald development. 1% O2 + 1% CO2 was the most promising treatment for reducing fruit softening. Low O2 without CO2 was equally effective in extending fruit storage life, while the standard conditions of CA storage gave moderate results. Sensory evaluation of fruits stored for 7-8 months in CA and 1% O2 + 1% CO2 gave high scores without any low O2 injury or alcoholic taste. During storage, the ethylene scrubber used (ethysorb) was effective in reducing the ethylene concentration in the gas phase below 0.3 p.p.m. in the CA and ULO treatments and below 1.6 p.p.m. in air storage. However, internal fruit ethylene concentrations were found to be above the physiological levels capable of inducing ripening, even in the ULO treatments.