ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Efficiency of new postharvest techniques (CO2 shocks, film packaging) at the industrial level.

Raynal, J.; Baccaunaud, M.;

Acta Horticulturae Year: 1995 Issue: No. 379 Pages: 437-444

1995

บทคัดย่อ

Kiwifruits (cv. Hayward), graded to ensure similar firmness, were stored at 0.5 deg C for approx equal to 150 days. During storage, fruits were subjected to 15% CO2 shock treatments applied every 2 weeks, every 3 weeks or every 3 weeks for the first 36 days then every 2 weeks. Alternatively, fruits were kept in ambient air (controls) or in air in the presence of an ethylene absorber (Ethysorb). CO2 shock treatments slightly retarded fruit softening compared with controls, as did the elimination of ethylene. All the treatments reduced mould development compared with controls, the reduction being greatest with the CO2 shocks applied every 3 then every 2 weeks. This treatment resulted in the best quality overall. In another experiment, fruits were stored for 4 months in air at 0-0.5 deg and 90-95% RH then placed in various packages and stored in air at 9-17 deg for 28 days. Of the packing treatments the best ones, in terms of preservation of fruit quality, were packing fruits individually in polyol

efin film or in heat-sealable containers in which levels of 15-20% CO2 and 2-6% O2 were reached. Trials of various packing and storage conditions for asparagus found that spears could be stored for 15 days at 2 deg and approx equal to 90% RH in perforated polypropylene bags (permeability approx equal to 10 000 cc m-2 day-1) without any loss of quality or flavour.