• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Scientia horticulturae >Fruit maturity, controlled atmosphere delays and storage temperature affect fruit quality and incidence of storage disorders of 'Fuji' apples.
【24h】

Fruit maturity, controlled atmosphere delays and storage temperature affect fruit quality and incidence of storage disorders of 'Fuji' apples.

机译：果实的成熟度，受控的大气延迟和贮藏温度会影响“富士”苹果的果实品质和贮藏障碍的发生率。

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The effects of storage temperature, harvest maturity, controlled atmosphere (CA) storage regime, and CA strategies on fruit quality and the incidence of storage disorders during storage of "Fuji" apples [Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf.] were investigated. Flesh browning incidence was lower in fruit stored at 2 degrees C than at 0 degrees C, but fruit were also softer and had lower titratable acidity (TA) at the higher storage temperature. All subsequent studies were carried out at 0 degrees C. High partial pressures of CO2 (pCO2) of 2.5 kPa compared with <1 kPa did not consistently affect flesh firmness, soluble solids concentration (SSC), and TA. The incidence of flesh browning was higher in more mature fruit and it was further aggravated by higher pCO2 in the storage atmosphere, irrespective of pO2, while watercore disappearance was more rapid at <1 kPa CO2 than at 2.5 kPa CO2. Flesh browning was also higher at 1.5 kPa CO2 than at <1 kPa CO2, although ethylene production was lowest at 1.5 kPa pCO2. Stepwise delay of high CO2 or low O2 CA storage did not affect flesh firmness, TA, internal ethylene concentration, respiration rate, and ethylene production, but watercore disappearance was more rapid, compared with standard CA storage at 2 months. Flesh browning was not detected in the stepwise CO2 delayed CA treatment and low CO2 CA storage (<0.2 kPa CO2), but a low (<4%) incidence of flesh browning was found in a delayed CA treatment and standard CA storage. These results indicate that "Fuji" apples could be stored at 0 degrees C in 1-2 kPa O2/<1 kPa CO2 if harvested at less than 190 days after full bloom. Stepwise CO2 delay CA or low CO2 CA storage regimes are recommended to retard the loss of fruit quality factors and reduce development of CA-related storage disorders
机译：贮藏温度，收获成熟度，可控气氛（CA）贮藏方式和CA策略对“富士”苹果贮藏期间果实品质和贮藏障碍发生率的影响[Malus sylvestris（L.）Mill var。家蝇（Borkh。Mansf。）进行了调查。在2摄氏度下储存的水果的果肉褐变发生率低于0摄氏度下的果实，但是在较高的储存温度下，果实也较柔软并且可滴定酸度（TA）较低。随后进行的所有研究均在0摄氏度下进行。与<1 kPa相比，2.5 kPa的CO 2 （pCO 2 ）的高分压并不会持续影响肉的硬度，可溶性固形物浓度（SSC）和TA。较成熟的果实，果肉褐变的发生率较高，而在贮藏气氛中，较高的pCO 2 会进一步加剧该现象，而与pO 2 无关，而水核消失则更为迅速。 <1 kPa CO 2 比2.5 kPa CO 2 高。在1.5 kPa CO 2 处，肉色褐变也高于在<1 kPa CO 2 处，尽管乙烯产量最低，为1.5 kPa pCO 2 。高CO 2 或低O 2 CA的逐步延迟不会影响果肉的硬度，TA，内部乙烯浓度，呼吸速率和乙烯产量，但水芯消失更多与标准CA储存2个月相比，速度更快。在逐步的CO 2 延迟CA处理和低CO 2 CA储存（<0.2 kPa CO 2 ）中未检测到肉褐变，但是在延迟的CA处理和标准的CA储存中发现肉褐变的发生率低（<4％）。这些结果表明，如果在不到190天后收获，“富士”苹果可以在0摄氏度下储存在1-2 kPa O 2 / <1 kPa CO 2 中。盛开。建议采用逐步CO 2 延迟CA或低CO 2 CA储存方案以延迟水果品质因子的损失并减少与CA相关的储存障碍的发展

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号