Ca storage and hypobaric storage of white peach ‘Okubo’ |
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Authors: | Ichiro Kajiura |
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Institution: | Laboratory of Horticulture, Faculty of Agriculture, The University of Tokyo, Bunkyo, Tokyo Japan |
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Abstract: | White peach ‘Okubo’ fruits were stored for 3 weeks at 1°C in cold storage, controlled atmosphere (CA) storage (3% CO2 + 3% O2 and 0% CO2 + 3% O2) and hypobaric storage () After removal from storage, fruits were ripened at 20°C. In cold-stored fruits, low temperature injuries (flesh browning, mealy breakdown and abnormal peeling) developed. When O2 was maintained at 3% without CO2, the ripening rate after storage was faster than that of fruits which had been held at 20°C directly, and low temperature injuries were not controlled. Under the atmospheric conditions of 3% O2 and 3% CO2, ripening rate after storage was not different from that of directly ripened fruits, and injuries were almost completely controlled. In the fruits kept in hypobaric storage of , the ripening rate after storage was slower than that of fruits stored in air at 1 atm. (cold storage). Mealy breakdown was reduced, but no effect was found on the flesh browning nor on the abnormal peeling. No significant differences were found between hypobaric-stored fruits of and cold-stored ones. |
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