ISHS Acta Horticulturae 368: International Symposium on Postharvest Treatment of Horticultural Crops
INFLUENCE OF CO2 SHOCK TREATMENT AND ULO STORAGE ON APPLE QUALITY |
| Authors: | J. Hribar, A. Plestenjak, R. Vidrih, M. Simcic |
| Keywords: | fruit, ground skin colour, ethanol, acetaldehyde, acids, firmness |
| Abstract:
In order to prolong storage life of apples, shock treatment (15 % CO2 for 20 days) was applied. Apples were then stored under ULO conditions (1.5 % 02, 1.5 % CO2) for five months. Organoleptical, chemical and physiological changes were monitored during storage (ground colour, ethanol, acetaldehyde, organic acids composition, firmness). Apples "Golden Delicious" were harvested at commercial orchards in four locations. CO2 treated apples retained better green colour than apples stored under CA and NA conditions, "-a" value decreases during storage. The differences between different storage conditions increase till the 160th day and are statistically significant after 30 days from the beginning of storage. Apples stored under high initial CO2 showed smaller increase in "-b" value due to suppressed carotheoid formation. Shock treatment does not influence the titratable acidity significantly. Fruit firmness is better preserved by shock treatment, but significant differences between different storage conditions are observed after 150 days in storage. Increased concentration of ethanol is generated through anaerobic respiration during shock treatment. After shock treatment ethanol content decreases from the initial level while at the same time the acetaldehyde content increases. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
