Controlled atmospheres to reduce postharvest damage in Blackberry (Rubus sp.).
Pina-Dumoulin, G., Saucedo, V. C., Ayala E., V. and, Muratalla L., A.
Revista de la Facultad de Agronomia, Universidad del Zulia. 2001, 18: 87-105.
2001
บทคัดย่อ
Blackberry is fruit of short postharvest life. Postharvest life is shortened even more by the presence of pathogens; for this reason it is necessary to evaluate alternatives to increase shelf life with low perceptual, nutritional, sensorial or toxic-residue damage. Blackberries, inoculated and not inoculated, were exposed to 9 treatments (3 levels of atmospheric pressure and 3 intervals of refrigeration at 2 deg C). The variables measured include pathogens, fruits with mycelium, ethanol and acetaldehyde (%), firmness, weight loss (%), external colour, anthocyanin concentration, phenylalanine ammonia-lyase (PAL) and polyphenol oxidase [catechol oxidase] (PPO) activity, deg Brix:acidity relationship, and acidity and ascorbic acid concentration. A completely random block design was used with three replications and the experimental unit was 200 g of fruit for each treatment. There were no significant effects of atmosphere control on pathogens with the exception of Botrytis cinerea. The level of ethanol increased significantly with the highest dose of O2 and CO2. Changes in firmness, weight loss, external colour, the deg Brix:acidity relationship and ascorbic acid were acceptable as parameters for fruit quality only after two days at 2 deg C plus two days at environmental condition (26 deg C) in a controlled atmosphere treatments. Anthocyanin concentration, PAL and PPO activity were not affected by the treatments.