Influence of extreme atmospheres-short term (EAST) treatments at room temperature on apricot quality.
Garosi, F.; Ceccantoni, B.; Botondi, R.; Massantini, R.; Mencarelli, F.;
Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 17 Pages: 139-148 Ref: 17 ref.
1997
บทคัดย่อ
The effects of holding in pure nitrogen or 100% CO2 for 24 or 48 h followed by 7 (cv. Tyrintos) and 4 (cv. Boccuccia Spinosa) days of shelf life in air at 18 deg C are reported. In Tyrintos, ethylene production of control fruits held in air at 18 deg showed a climacteric pattern. Following gas treatment, ethylene production increased in fruits only after 5 days and the highest increase was for N2-treated fruits (due to decay). Ethylene production rate was lower in Boccuccia Spinosa fruits than in Tyrintos fruits, and at 18 deg the increase was slight. CO2-treated fruits (48 h) and control fruits held in air at 5 deg showed the lowest rate of ethylene production. The respiration pattern of gas-treated Tyrintos fruits was stable throughout the experimental period. Control fruits held at 18 deg had the highest respiration rate. In Boccuccia Spinosa, fruits held at 5 deg had significantly lower respiration rates than the other samples but at the end of the evaluation there was no significant differe
nce between gas-treated samples (48 h) and samples held at 5 deg . Tyrintos fruits had very low levels of SSC (soluble solid content) at the start of the experiment even though firmness was at the right level for harvest. SSC decreased during all treatments but less for fruits held at 5 deg . The L* colorimeter parameter decreased least in Tyrintos fruits held at 5 deg and, of the gas-treated fruits, it decreased most in CO2-treated fruits (48 h) in parallel with the loss of chroma. Decay development was greater in EAST-treated fruits than in fruits held at 5 deg . In Boccuccia Spinosa, L* of 48-h-treated fruits decreased less than in other fruits and chroma, in contrast with Tyrintos, increased to indicate more saturated colour. Even the loss of firmness in these fruits was less, and the SSC increased in Boccuccia Spinosa fruits at the same rate in all samples except for fruits held at 5 deg in which it increased at a higher rate. Ethanol odour developed in CO2-treated fruits for 48 h after 4 days but the o
dour had disappeared by the end of the evaluation. It is suggested that EAST treatments for 48 h could be used as an alternative to low temperature to improve the aroma of Boccuccia Spinosa apricots.