Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ apple
| Autor: | Magno Roberto Pasquetti Berghetti, Auri Brackmann, Fabio Rodrigo Thewes, Erani Eliseu Schultz, Vagner Ludwig, Lucas Mallmann Wendt, Flavio Roberto Thewes, Suele Fernanda Prediger Schmidt |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
ethyl acetate Low oxygen Chemistry Agriculture (General) Materials Science (miscellaneous) Flesh physiological disorders food and beverages 04 agricultural and veterinary sciences Partial pressure Shelf life 01 natural sciences anaerobic metabolism S1-972 respiratory tract diseases Horticulture Malus domestica 040103 agronomy & agriculture ethylene 0401 agriculture forestry and fisheries General Agricultural and Biological Sciences Anaerobic exercise 010606 plant biology & botany |
| Zdroj: | Bragantia v.79 n.1 2020 Bragantia Instituto Agronômico de Campinas (IAC) instacron:IAC Bragantia, Issue: ahead, Published: 21 FEB 2020 Bragantia, Volume: 79, Issue: 1, Pages: 145-154, Published: 21 FEB 2020 Bragantia, Vol 79, Iss 1, Pp 145-154 (2020) |
| Popis: | The aim of this study was to evaluate the effect of storing ‘Royal Gala’ apple under extremely low oxygen partial pressures on their anaerobic metabolism, ethylene production and fruit quality after 9 months of storage plus 7 days of shelf life at 20 °C. The storage conditions tested were: 1.2 kPa O2 + 2.0 kPa CO2; 0.7 kPa O2 + 1.5 kPa CO2; 0.5 kPa O2 + 1.2 kPa CO2; 0.4 kPa O2 +1.2 kPa CO2 and 0.25 kPa O2 + 0.0 kPa CO2. The fruit storage temperature was 1.0 °C (± 0.1). Fruit stored at 0.4 kPa O2 + 1.2 kPa CO2 maintained higher flesh firmness and a higher percentage of healthy fruit. The fruit stored under the 0.25 kPa O2 + 0.0 kPa CO2 condition had lower flesh firmness as well as a reduced percentage of healthy fruit and a high production of anaerobic metabolism compounds, such as ethanol and ethyl acetate, which may have caused fruit quality loss. The storage of ‘Royal Gala’ apple under 0.4 kPa O2 + 1.2 kPa CO2 is a technique that can be commercially applied to keep a better fruit quality after a 9 months storage period. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|