Premium
Effect of low concentrations of oxygen on the production of ethylene and on other ripening changes in apple fruit
Author(s) -
Meigh D. F.,
Reynolds J.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200409
Subject(s) - ripening , ethylene , climacteric , oxygen , chemistry , horticulture , fermentation , respiration , food science , botany , biology , biochemistry , organic chemistry , catalysis , endocrinology , menopause
When apples were stored at 12° in atmospheres deficient in oxygen it was found that the onset of the climacteric, as indicated by ethylene evolution, was progressively retarded the lower the oxygen content. from the point of view of horticultural technique, One disadvantage of storage in low‐oxygen atmospheres at high temperature lay in the tendency for the fruit to begin alcoholic fermentation.