Behaviour of 'Star Ruby' grapefruits under chilling and non-chilling storage temperature.
Schirra, M.;
Postharvest Biology and Technology Year: 1993 Vol: 2 Issue: 4 Pages: 315-327 Ref: 23 ref.
1993
บทคัดย่อ
The effects of storage temperature (4 deg , 8 deg or 12 deg C), duration (1, 2 or 3 months) and simulated shelf life (1 week at 20 deg following each storage period), on the keeping quality of Star Ruby grapefruits were evaluated. The extreme susceptibility of the fruits to chilling injury at 4 deg was confirmed by extensive pitting of the peel and fungal decay after transfer to shelf life conditions following storage. Skin pitting during shelf life was far lower after storage at 8 deg and insignificant after storage at 12 deg , the temperature at which the highest rate of fungal decay (mostly Penicillium italicum) in storage was found. Increases in respiration rate and endogenous ethylene production by grapefruits during shelf life largely confirmed the presence of chilling stress even in apparently sound fruits. Although the composition of juice fatty acids was not affected by storage temperature, increases in the unsaturated:saturated fatty acid ratio and the double bond index were recorded a
s the storage period was extended. Changes in ethanol content were significantly related to acetaldehyde content, respiration rate and juice pH. The percentages by weight of oleic and linoleic acids were inversely correlated. It was concluded that while respiration rate, ethylene production and ethanol accumulation provided a measure of the onset of chilling injury prior to the appearance of symptoms, changes in different fatty acids gave no indication of stress due to chilling. Storage at 8 deg resulted in the fewest physiological disorders, a low incidence of fungal decay and stability of organoleptic characteristics.