Effect of some gas mixtures on storage quality of plums

Plums were stored in controlled atmospheres (CA) with five gas mixtures of the following O2:CO2 percentages; 1:1, 1:4, 4:4, 2:2 and 4:1, for 37 days at 2.5-3C. Fruit treated with CA displayed very low decay incidence at the end of the storage period plus 2 days ripening at 22C in air, in comparison...

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Bibliographic Details
Published inJournal of food quality Vol. 18; no. 6
Main Authors Elzayat, H.E.E. (Horticultural Research Institute, Giza, Egypt.), Moline, H.E
Format Journal Article
LanguageEnglish
Published 01.12.1995
Subjects
ACIDEZ
ACIDITE
ALIMENTOS
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
CALIDAD
CIRUELA
COLOR
COULEUR
DETERIORATION
DETERIORO
GASES
GAZ
PRODUIT ALIMENTAIRE
PRUNE
QUALITE
TEXTURA
TEXTURE
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Summary:Plums were stored in controlled atmospheres (CA) with five gas mixtures of the following O2:CO2 percentages; 1:1, 1:4, 4:4, 2:2 and 4:1, for 37 days at 2.5-3C. Fruit treated with CA displayed very low decay incidence at the end of the storage period plus 2 days ripening at 22C in air, in comparison with a very high decay incidence (88%) for control fruits. CA-treated fruit ripened normally, but slowly, after 2 days in ambient conditions. There were no clear differences among CA treatments in the quality attributes of total soluble solids, acidity, firmness or color. Treatment with 1% O2 and 4% CO2, however, resulted in slightly firmer fruit, with higher acidity than the untreated checks
Bibliography:Q04
9602546
J11
ISSN:0146-9428
1745-4557
DOI:10.1111/j.1745-4557.1995.tb00400.x