Low Pressure (Hypobaric) Storage of Avocados1
| Autor: | Donald H. Spalding, William F. Reeder |
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| Rok vydání: | 1976 |
| Předmět: | |
| Zdroj: | HortScience. 11:491-492 |
| ISSN: | 2327-9834 0018-5345 |
| Popis: | ‘Waldin’, ‘Booth 8’, and ‘Lula’ avocados (Persea americana Miller) were not acceptable when softened at 21.1 °C in air under normal pressure, if they had been stored for 4–6 weeks at 7.2-10.0°, 98-100% relative humidity, and an atmospheric pressure of 76, 152, or 760 mm Hg. ‘Waldin’ avocados were acceptable when softened after 25 days at 7.2°C and 91 mm Hg provided that storage was in 2% O2 and 10% CO2. The results suggest that atmospheres both low in O2 and high in CO2 are necessary for the successful storage of avocados under low pressure. Under these conditions the low pressure system is comparable to the standard controlled atmosphere system in which avocados are stored in 2% O2 and 10% CO2 at normal atmospheric pressure. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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