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The effect of the composition of the storage atmosphere on the development of rotting of Cox's Orange Pippin apples and the production of pectolytic enzymes by Gloeosporium spp
Author(s) -
EDNEY K. L.
Publication year - 1964
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1964.tb01197.x
Subject(s) - orange (colour) , biology , horticulture , incubation , controlled atmosphere , botany , food science , biochemistry
SUMMARY Storage of Cox's Orange Pippin apples in 5% CO 2 + 3% O 2 or 0% CO 2 + 3% O 2 at 3·3° C. reduced rotting by Gloeosporium spp., as compared with storage in air. 5% CO 2 + 16% O 2 was less effective and reduced rotting on fewer occasions. In some years no reduction of rotting was obtained by storage in these gas mixtures. Retardation of rotting was sometimes achieved during the early part of the storage period by treatments which did not control rotting over the whole period. Production of pectolytic enzymes was reduced by incubation in these atmospheric conditions; the effect on G. album was greater than on G. perennans.