Keeping Quality and Ripening Control of Several Fruits and Vegetables under the Low-Pressure

Abstract

Low-pressure storage of several fruits and vegetables were investigated using a simple experimental scale apparatus.(1)Ripening of tomato fruit harvested at both stages of mature green and light pink was delayed at 100mmHg and 20°C. Tomato fruit stored under the low pressure for 25 days showed a normal ripening after transfer to normal pressure at 20°C. At pressure of 300mmHg and a temperature of 20°C, ripening of tomato fruit was not inhibited. (2) Ripening of green-mature banana was delayed at 100mmHg and 20°C. Banana fruit stored under the low pressure for a month showed a normal ripening after transfer to normal pressure at 20°C, though black rot on stems was observed. At 300mmHg and 20°C, banana fruit can be kept for a period of in excess of 10 days as compared with that at normal pressure. Yellowing of banana pretreated with ethylene for 24 hr was delayed at 100mmHg and 20°C. But increases of sugars and softening were not inhibited under that condition.(3)Bartlet pear ripened after one month under low pressure storage(100mmHg, 6°C), while the fruit ripened after 17 days at normal pressure and 6°C.(4)Ripening of white plum was markedly delayed at 100mmHg and 20°C. However, at lower temperature(6°C), there was no difference between the ripening behavior in normal and low-pressure storage(100mmHg).(5)In the case of grapes, cultivar of Himrod seedless maintained good quality at 100mmHg and 6°C during storage, but cultivar of Meo Muscat did not.(6)The CO₂ production of green-mature banana in the low-pressure storage(100mmHg, 20°C)was one-third as compared with that in air, and ethylene was not measurable. On the other hand, CO₂ and ethylene production of banana fruit pre-treated with ethylene for 24 hr increased during the low-pressure storage. Tomato fruit stored at breaker stage showed a decrease of CO₂ and ethylene production during low pressure storage (100mmHg, 20°C).