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The taste of ULO-stored apples can be influenced.

Oosterhaven, K.;

Fruitteelt (Den Haag) Year: 1995 Vol: 85 Issue: 41 Pages: 14-15

1995

บทคัดย่อ

The taste of ULO-stored apples can be influenced.

 

Apples for prolonged storage are usually picked early. They retain their firmness for longer but the flavour is not fully developed compared with that of later-picked fruits. Possibilities for influencing postharvest flavour and firmness through storage treatments were investigated and some findings from an experiment are discussed. Fruits of the cultivars Cox's Orange Pippin, Jonagold and Elstar were picked about 10 days before their optimum harvest dates and were held in 2 different ultra-low-oxygen storage systems [details are not given in this paper] for 3, 8 and 6 months, respectively. They were then assessed for flavour and firmness by a panel of 20 people; firmness was also determined with a precision penetrometer. For comparison, normally-stored fruits served as the control. The aroma of a cultivar did not differ significantly from the control ratings, regardless of the storage system. With the first system, sweetness was rated higher and acidity rated lower than in controls for all 3 cu

ltivars; however, Elstar fruits were softer, but Cox and Jonagold fruits were firmer with this system. With the second system, firmness was greater than in controls for all cultivars; only Elstar fruits differed from controls in sweetness (lower) and acidity (higher) ratings. A model is given to illustrate the fruit cell structure in (1) hard, (2) soft but not mealy and (3) soft and mealy apples. Further studies are to be undertaken.