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Residual effects of controlled atmosphere storage on the production of volatile compounds by two varieties of apples
Author(s) -
Patterson Brian D.,
Hatfield Stephen G. S.,
Knee Michael
Publication year - 1974
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.2740250714
Subject(s) - carbon dioxide , controlled atmosphere , chemistry , ethylene , orange (colour) , oxygen , softening , horticulture , botany , food science , biology , materials science , organic chemistry , composite material , catalysis
Abstract Cox's Orange Pippin apples gradually lost their capacity to ripen normally when they were stored in 2% oxygen at 3.5 ºC. When the apples were transferred to air at 20 ºC, volatiles except ethylene were produced in much smaller amounts than from apples which had been stored in air or 5% carbon dioxide in air. When Golden Delicious apples were stored with different combinations of temperature and concentrations of oxygen and carbon dioxide, the rate of volatile production, its nature and the total amounts produced after storage were affected. There were residual effects also on the rate of chlorophyll loss and softening.