Effects of Gas Concentrations on Fruits
VIII. Effects of Carbon Dioxide levels, low Oxygen levels with and without Carbon Dioxide, and Delayed Storage on White Peach ‘Okubo’ fruits
1973 Volume 42 Issue 1 Pages 56-64
Details
1973 Volume 42 Issue 1 Pages 56-64
To clarify the effects of CO2 levels during storage and residual effects of CO2 during ripening after removal from storage, fruits were stored at 4°C and 20°C in the air mixed with 0, 2, 5, 10, 20 and 50% CO2, for 15 and 9 days, respectively. To compare the effects of 3% O2 with and without 5% CO2, and to study the effects of delayed storage under CA conditions, some of the fruits were stored immediately at 1°C for 20 days, and another were ripened for 3 days in air at 20°C before storage. After removal from storage, fruits were ripened in air at 20°C and the residual effects of mixed gases were examined.
1. At 20°C, ripening was retarded by CO2 treatments, but mealiness, abnormal flavor, flesh browning and peel browning developed at the higher CO2 levels. At 4°C, only the yellowing of the ground color was retarded at the levels above 5% CO2, and abnormal flavor developed at 20 and 50% CO2.
2. The longer fruits were stored, the faster fruits ripened after storage. At the higher CO2 levels, however, the more suppressive effects on ripening were found, and peeling injury was reduced, on the other hand, flesh browning developed.
3. In delayed storage, mealiness and peeling injury were reduced, but fruits ripened quickly and the residual effects of CO2 was unclear. More abnormal flavor and flesh browning by CO2 were found than in the immediate storage.
4. Without CO2, no marked differences were found between fruits in air and in 3% O2. Combined with 5% CO2, 3% O2 markedly retarded the ripening after 20 days at 1°C, and reduced peeling iniury, but promoted the incidence of abnormal flavor and flesh browning.
5. Disccusions were made about relations among storage temperatures, fruit maturities and gas conditions in CA storage of white peaches.
