บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The effect of CO2 and O2 on the quality of Burlat cherries.

Remon, S., Ferrer, A., Negueruela, A. I. and Oria, R.

ISHS Acta Horticulturae 553: 2001. pp. 665-667.

2001

บทคัดย่อ

The effect of CO2 and O2 on the quality of Burlat cherries.

The optimum concentration of carbon dioxide and oxygen for the controlled atmosphere (CA) storage of cherry cv. Burlat was determined. CA storage conditions consisted of: air (control); 12% carbon dioxide + 5% oxygen; 12% carbon dioxide + 20% oxygen; 4% carbon dioxide + 5% oxygen; and 4% carbon dioxide + 20% oxygen. Fruit brightness decreased during storage and darker colours were observed at 4% carbon dioxide. High carotenoid content was observed under CA and a significant increase was observed at 4% carbon dioxide. In all CA conditions, an increase in texture values was observed, with high values under reduced oxygen levels. Cherries stored at 12% carbon dioxide quickly developed off flavours after only 5 days of storage. The best results in terms of fruit quality were obtained at 4% carbon dioxide + 5% oxygen.