บทคัดย่องานวิจัย

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Storage humidity and post-storage handling temperature affect bruising and other apple quality characteristics.

Prange, R. K., DeLong, J. M. and Harrison, P. A.

ISHS Acta Horticulturae 553: 717-720.

2001

บทคัดย่อ

Storage humidity and post-storage handling temperature affect bruising and other apple quality characteristics.

In a two-year study, 'McIntosh' apples were stored in a controlled atmosphere (CA) regime of 2.5% O2 + 4.5% CO2. Within the CA cabinets, there were three relative humidity (RH) levels: low (>75% RH, CaCl2 salt in the chamber), ambient (>90% RH) or high (>95% RH, distilled water in the chamber). After removal at 4 and 8 months, the fruits were warmed to handling temperatures of 0, 10 or 20 deg C and subjected to three levels of compression bruising of 0, 45 or 90 N on the red and green sides of the fruit with a penetrometer using a 1.5x1.5-cm tip. Bruising was always more visible on the green than the red side. Low-RH CA storage decreased visible bruising, compared with ambient-RH and high-RH CA. Although visible shrivel was not observed, the low-RH treatment may increase the possibility of its occurrence. Surprisingly, both respiration and titratable acidity (TA) loss were lowest in the low-RH, compared with the ambient-RH and high-RH CA storage. Increasing the temperature during post-storage handling decreased the amount of visible bruising.