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Quality aspects of apples and cabbages during anoxia.

Schouten, S. P.; Prange, R. K.; Lammers, T. R.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 16 Pages: 189-192 Ref: 25 ref.

1997

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Quality aspects of apples and cabbages during anoxia.

Research on fermentation tolerance was carried out with the aim of developing a dynamic control system (DCS) for providing feedback of early signs of fermentation in ultra-low-oxygen (ULO) storage systems. Development of such a system would allow storage in the lowest possible oxygen atmosphere without the risk of uncontrollable fermentation. Cox's Orange Pippin and Schone van Boskoop apples, Oxheart cabbages and Brussels sprouts were flushed with either air or N2 in flow-through containers at 0-4 deg C for several weeks. The ethanol content of the headspace was analysed regularly and samples were removed at intervals for quality assessment. Quality, including firmness, colour, taste and development of disorders and decay was established directly after removal and after a shelf period in air at a higher temperature. Ethanol headspace content increased linearly over time. Brussels sprouts produced about 10 times more ethanol than apples and cabbages. Firmness retention of apples was better in N2

than in air, whereas mealiness was less in N2. Off-flavours developed after 12-13 days anoxia in apples, after 35 days in cabbages and after 2 days in Brussels sprouts. Off-flavours partly disappeared during the shelf period. Further tests with Elstar apples did not show a great dependence on physiological age.