ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Influence of temperature, CA conditions and relative humidity on physiological disorders of 'Fuji' apples.

Brackmann, A.; Bortoluzzi, G.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 369-373 Ref: 11 ref.

1998

บทคัดย่อ

Fuji apples harvested from a commercial orchard in Vacaria, Rio Grande do Sul, Brazil, were stored in small controlled-atmosphere (CA) chambers with a return-flow closed system for 9 months, followed by a 7-day shelf life period. In the first experiment, fruits were stored for 2 months at 2.5 deg C in 0.5%CO2/1.5%O2 and either low (92%) or high (97%) RH, and subsequently the fruits were stored at 0 deg C or 1 deg C in 0.5%CO2/1.5%O2. In the second experiment, fruits were stored for the first 2 months at 1 deg C in ultra-low oxygen (ULO, 0.7% O2) or high CO2 (4% CO2) or stored at 1 deg C in high CO2 (4% CO2) for the last 2 months of storage. During the remaining time, fruits were stored at 1 deg C in 0.5% CO2/1.5% O2. After storage, fruits stored at 0 deg C had higher firmness, acidity and weight loss and lower scald incidence than fruits stored at 1 deg C. Exposure at the beginning of storage to higher temperature (2.5 deg C) combined with low humidity eliminated flesh browning, but high tempera

ture or low humidity alone had no effect on the disorder. ULO conditions during the first 2 storage months increased scald incidence and Penicillium rot. High CO2 concentration during the first or last 2 months increased internal browning and had no effect on other quality parameters. The results suggest that Fuji apples in Brazil should be stored under low CO2 throughout the full storage period.