ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Development of high concentration carbon dioxide modified atmosphere packaging systems to maintain peach quality.

Zoffoli, J. P.; Rodriguez, J.; Aldunce, P.; Crisosto, C. H.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 17 Pages: 37-45 Ref: 14 ref.

1997

บทคัดย่อ

Elegant Lady peaches were packed using bag box liners of different film permeabilities to enhance CO2 accumulation, and stored for 21 days at 1 deg C, followed by 3 or 4 days of ripening at 20 deg . Internal box liner CO2 and O2 atmospheric composition was monitored throughout storage. Fruit quality, particularly flesh browning and mealiness [woolliness], was assessed after storage. CO2 levels varied from 10 to 25% and O2 levels varied from 1.5 to 10%. Flesh browning and mealiness were lowest after storage in the modified atmosphere packaging (MAP) systems with the highest CO2 levels. Under these conditions, flesh browning decreased from 60.0% in controls to 0% and mealiness decreased from 75.6% in controls to 5.6-11.1%. As a follow up to this screening test, the most promising MAP treatments for maintaining peach quality were tested in a semi-commercial scale shipment from Valparaiso (Chile) to Los Angeles (USA). After 30 days' shipment, fruit firmness, decay incidence, soluble solids concentra

tion, flesh browning and mealiness were measured in ripe O'Henry peaches. The rate of fruit softening was slow and flesh browning was reduced in all the high CO2-MAP treatments. Mealiness was reduced only in the high CO2 and low O2 MAP treatments, which resulted in off-flavours due to high ethanol formation.