1993 Volume 19 Issue 1 Pages 3-7
The bacterial ethylene absorbent (BEA), isolated from soil and packed in plastic film (NF sheet), were used for sudachi fruit (Citrus sudachi hort. ex Shirai) and some vegetables to keep their qualities during storage at 25°C.
The decrease of oxygen and increase of carbon dioxide concentrations in polyethylene film (PE, 0.05mm thickness) package containing sudachi fruits were not affected by BEA and/or ethylene treatment at initial concentration of 50ppm. Applied ethylene in package disappeared by diffusing through PE film and being absorbed by BEA within 3 days. The yellowing of fruits peel was promoted by ethylene treatment and BEA retarded the yellowing of both treated and non-ethylene treated fruits. The titratable acidity and pH did not show any change with ethylene treatment and/ or addition of BEA during 10 days storage.
The concentration of oxygen increased and concentration of carbon dioxide in polyethylene film (PE, 0.05mm thickness) package containing vegetables used, and they were not affected by BEA and/ ethylene treatment at initial concentration of 50 ppm. Applied ethylene in package disappeared by diffusing through PE an being absorbed by BEA within 2 days. BEA retarded the wilting and fading of petal of perilla (Perilla ocymoides L.) spike, yellowing of parsley (Petroselinum crispum C. O.) leaf, abscission of leaflet of Japanese pepper (Zanthoxylum piperitum DC.) leaf, and abscission of calyx in eggplant (Solanum melongena L.) fruit. BEA did not retarded the decay of perilla seedling, water pepper (Polygonum hydropiper L.) seedling, and flower of mioga ginger (Zingiber mioga Rosc.). The yellowing of asatsuki (Allium schoenoprasum L.) leaf and browning of chrysanthemum (Chrysanthemum morifolium Ramat.) flower were not retarded by BEA, and leaf of perilla did not show change during 5 days storage.
