ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effects of low oxygen short-term exposure at 15 deg C on postharvest physiology and quality of apricots harvested at two ripening stages.

Botondi, R.; Crisa, A.; Massantini, R.; Mencarelli, F.;

Journal of Horticultural Science and Biotechnology Year: 2000 Vol: 75 Issue: 2 Pages: 202-208 Ref: 26 ref.

2000

บทคัดย่อ

Apricots from 2 harvests (9-10 deg Brix and 13-14 deg Brix) were treated for 6 d at 15 deg C with 1, 2 or 4% O2 (low oxygen=LO) and then kept for 7 d and 5 d (respectively for the first and the second harvest) in air at 15 deg C (shelf life=s.l.). Control fruits were held continuously in air at 15 deg C or for 6 d at 5 deg C then moved to 15 deg C. In early harvested fruits, low O2 (1% and 2%) for 6 d controlled ethylene production even after the transfer and consequently the fruits had lower SCC and were firmer. In fruits from the second harvest, only those kept in 1% O2 atmosphere or control fruits at 5 deg C were able to control the rise of ethylene in s.l. and to reduce the increase in SSC. A 1% O2 atmosphere maintained acceptable firmness even during s.l. in fruits of both harvests. Respiration rate was restricted better by low temperature during the treatment but at the end of experiment no difference was observed among the samples. Colour of apricots was maintained only by 1% O2 or at 5 d

eg C for both harvests. Sensory evaluation of fruits from the first harvest revealed that only apricots kept at 15 deg C or in 4% O2 were considered saleable. In the second harvest, apricots treated with 5 deg C and 1% O2 were judged saleable. In conclusion, early harvest fruits do not benefit from low oxygen (1% and 2% O2) because they do not reach the optimal SSC whereas for late harvest apricots the use of 1% O2 at a higher temperature than that used commercially can be an alternative to low temperature as shipping treatment or short term storage.