Ultra-low oxygen refrigerated storage of ‘rio red’ grapefruit: fungistatic activity and fruit quality
Krista C. Shellie
Postharvest Biology and Technology Volume 25, Issue 1 , May 2002, Pages 73-85
2002
บทคัดย่อ
Green mold development during refrigerated storage was suppressed, but not eradicated, by reducing the oxygen (O2) concentration of the storage atmosphere from 21 to 0.10–0.05 kPa (ULO). The flavor and external appearance of grapefruit stored for 21 days at 14 °C under ULO, and 14 additional days in air at 23 °C was rated acceptable yet inferior to grapefruit stored similarly in air. A rind disorder developed as a post-hypoxic injury, especially on early-season, degreened grapefruit. The disorder was associated with an ULO-related increase in fruit acetaldehyde concentration. ULO may provide non-chemical suppression of green mold inside refrigerated marine containers en route to distant markets and postharvest insect control, but conditions must be optimized to avoid deleterious effects on fruit market quality.