The factorial experiments were carried out to clarify the effects of oxygen concentrations on natsudaidai fruits and to determine the optimum oxygen levels in CA storage. The fruits were stored in nitrogen atmosphere with 0, 1, 1.5, 5, 10, 21% oxygen at 4°C for 2 months and 0, 1, 2, 5, 10, 21% at 20°C for a month in 1968, and in 1969, 0, 3, 5, 7, 10, 21% at 3°C and 20°C, for 2 months and a month, respectively. Carbon dioxide was excluded in all treatments.
1. At 3°and 4°C, no distinct differences were found among O
2 levels in soluble solids and titratable acidity. The decrease of ascorbic acid contents during storage was less at the lower O
2 levels. Before the development of injuries, the critical O
2 levels for the CO
2 evolution rates were not clear. The fermented flavor and the bitter taste were developed below 3% O
2 and the higher ethanol contents were found in the fruits with the fermented flavor. No distinct differences in eating quality were found among 5-21% O
2.
2. At 20°C, the more stem end rot developed, however, the
Penicillium sp. development was reduced at the lower O
2 levels. In the titratable acidity, ascorbic acid contents and soluble solids contents, no distinct differences were found among O
2 levels. Below 5% O
2, the fermented flavor and the bitter taste, and high ethanol contents were found.
3. Two types of the injuries were found. (1) At 3°and 4°C, and below 1.5% O
2, the albedo turned watery and yellow, the juice sac turned from orange color to yellow, and in the severe case, CO
2 evolution rate was declined gradually. At 20°C also, the albedo turned yellow at the 0% O
2.
4. Under low O
2 levels in citrus CA storage, three problems, (the decay, the abnormal (fermented) flavor and the puffy fruit with the plumping peel (ukigawa)) must be solved. In natsudaidai fruits, the safety O
2 level in CA storage was 7% at 4°C. The disccusion was made about the abnormal flavor in relation to the peel gas diffusion resistance, internal gas concentration, the anaerobic respiration and the ethanol accumulation.
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