Effects of Low O2 and High CO2 on Ripening Changes of ‘Trad-Seethong Pineapple Fruit
T. Bantaotook, W. Niyomlao and S. Kanlayanarat
Book of Abstract. APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Bangkok, Thailand. 76 page.
2005
บทคัดย่อ
Pineapple fruit cv. ‘Trad-seethong’ at color break were stored in controlled atmospheres (CA) of combined low O2 (3% or 5%) and high CO2 (5% or 10%) or in air (control) at 8°C and the physical and respiratory changes associated with ripening were determined. CA inhibited shell yellowing indicated also as lower L* and ho but had no marked effect on fruit softening. Low O2 influenced shell yellowing more than high CO2. 3% O2 had greater inhibitory effect than 5% O2 and increasing the CO2 level as combined treatment from 5% to 10% had no added effect. Respiration rate increased in response to CA and high CO2 appeared to have greater influence on this effect than low O2. Respiration rates were greater at 10% CO2 than at 5% CO2 regardless of the low O2 level. All CA treatments markedly reduced fruit weight loss to only 1% or lower throughout the 25-day storage. In air, weight loss was about 7% after 20 days storage.