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1.
The effect of atmospheres containing high CO2 and low O2 on the firmness of kiwifruit (Actinidia chinensis Planch.) during cool storage at 0°C has been studied. Atmospheres containing above 4% CO2 with 15–20%O2 caused a retardation in the softening of kiwifruit. This effect increased as the CO2 content of the atmosphere increased from 4 to 10%, but additional CO2 above 10% had no further effect on fruit firmness. Low O2 (2–3%) with 3–5% CO2 further delayed the rate of kiwifruit softening and increased storage life up to 3–4 months beyond normal air-storage life. Although controlled-atmosphere storage increases storage life of kiwifruit, the magnitude of the effect was found to vary from year to year. Contamination of the storage atmosphere by as little as 0.1 μl?1 ethylene severely reduced the effectiveness of controlled-atmosphere storage in maintaining kiwifruit firmness, even at 0°C.  相似文献   

2.
Storage of ‘McIntosh’ Apples (Malus domestica Borkh.) in a controlled atmosphere (CA) with very low O2 (1.5% CO2 + 1.0% O2, 2.8°C) retained greater fruit firmness and titratable acids during storage and during subsequent air storage than apples stored in conventional CA (5.0% CO2 + 3.0% O2, 2.8°C). The rate of firmness loss during subsequent 0°C air storage decreased with length of storage in CA. Storage of apples in very low O2 for 40 or 80 days decreased the rate of firmness loss in subsequent 0°C air storage as compared to the rate of firmness loss in conventional CA fruit, but the rate of firmness loss in 0°C air storage subsequent to 160 or 320 days of conventional CA was significantly less than the loss in similar fruit stored in very low O2 atmospheres.A modified atmosphere with 1.0% O2 decreased the rate of C2H4 accumulation in storage, and fruit production of both C2H4 and CO2 after storage opening in comparison with similar fruit in conventional CA. The accumulation of C2H4 in storage chambers was increased with increasing O2 levels, but the rate of increase depended upon the CO2 level. C2H4 storage accumulation was stimulated by the presence of CO2 at 0.5% O2, but was suppressed by CO2 when 3.0% O2 was maintained.Retention of fruit firmness and titratable acids in apples stored in 1.5% CO2 + 1.0% O2 were insensitive to very low (0.231 ml l?1) or very high (2440 ml l?1) C2H4 levels in storage. Scrubbing C2H4 (0.304 ml l?1) from chambers held at 5.0% CO2 + 3.0% O2 resulted in significantly firmer fruit after storage, but this effect was not significant after shelf life of 7 days at 20°C.  相似文献   

3.
Experiments were conducted to assess the link between purple spot in loquat fruit (Eriobotrya japonica Lindl.) and changes in the water relations of the flesh and the rind. Panicles were thinned to 1, 3 or 5 fruit or left unthinned (control), fruit wrapped in foil or exposed to the sun, or trees grown under plastic (night temperature >15 °C) or in the open (night temperature 5–3 °C) to induce different levels of the disorder. Typically, spotting increased with thinning (R2 = 0.95), and was higher in exposed fruit (26.3% of fruit affected) than in wrapped fruit (nil), and higher with cool nights (16.2%) than with warm nights (2.7%). Mean tissue water potential (Ψw) was similar in the flesh and rind, whereas osmotic potential (π) was higher (less negative) in the flesh, and pressure potential (Ψp) lower in the flesh. There were no consistent effects of thinning on Ψw, whereas π of the rind decreased (more negative) with thinning during fruit color break. This response was associated with an increase in Ψp (more positive) in the rind at the same time. The external rind of exposed fruit had lower π than the external rind of warped fruit, and higher Ψp. Similarly, the fruit from trees grown under cool nights had lower rind π and higher rind Ψp than fruit under warm nights. These results suggest that low rind π and high rind Ψp are associated with purple spotting in loquat, and possibly reflect relatively high sugar concentrations in the flesh that increases the gradient of solute concentration between the flesh and the rind, making easy a dehydration process in the rind, which is responsible for purple spot.  相似文献   

4.
Conference pears from five sources in Kent were stored in 0.5%, 1% and 2% O2 at — 1°C. Samples from one source were also stored in air at the same temperature. On ripening at 18°C in air there was a lag phase before softening commenced. The lag phase generally lasted 3 d for fruit from 0.5% O2 storage, 2 d for fruit from 1% and 2% O2 storage, and between 1 and 3 d for fruit from air storage. There was no lag phase before chlorophyll loss. The rate of decline of firmness at 18°C was higher for fruit from 0.5% O2 storage than for fruit from 1% or 2% O2 storage. There was no effect of source of fruit on the length of the lag phase or the rate of softening. It was concluded that the storage life of Conference pears at — 1°C was at least 40 weeks in 0.5%, 1% or 2% O2 and 35 weeks in air.  相似文献   

5.
Summary

Kiwifruit vines (cv. Hayward) were shaded from early spring until fruit harvest at levels of 100% (control), 70% or 45% full sun. Although shoot growth during the early part of the season was not significantly affected by the shading, the percentage bud burst was reduced and the time of full bloom appeared to be slightly delayed. The mean fresh weight of individual fruits was significantly reduced by shading, and fruit on shaded vines reached commercial harvest maturity of 6.2% soluble solids two to three days later than those on unshaded vines. During cool storage, fruit from vines grown under 45% full sun were slightly but consistently less firm and had lower soluble solids concentrations than unshaded fruit. No differences in the starch or total sugar contents were found between shaded or unshaded fruit, either at harvest or after cool storage. Shading vines did not affect either the colour (HunterLab values) or the chlorophyll concentration of fruit. Possible implications of these results for commercial orchards are discussed.  相似文献   

6.
Summary

The purpose of this work was to estimate the effects of post-harvest calcium chloride or salicylic acid treatments on the physicochemical characteristics and shelf-life of apricot (Prunus armeniaca L.) ‘Asgar-Abad’ fruit stored at 1ºC in a normal atmosphere for 21 d after harvest. Fruit were dipped in deionised water (control), or in 40, 60, or 80 mM CaCl2, or in 1.0, 2.0, or 3.0 mM salicylic acid (SA) for 10 min.Total soluble solids (TSS) contents, titratable acidity (TA), ascorbic acid contents, total phenolics contents, and total anti-oxidant activity were determined 7, 14, or 21 d after each treatment. Fresh weight (FW) loss, titratable acidity, and TSS contents were improved by all treatments. Fruit treated with 3 mM SA exhibited the highest phenolics content during the storage period. At the end of the storage period, the highest values of TSS were observed in the 2.0 mM and 3.0 mM SA treatments. This experiment revealed that post-harvest treatment with SA or CaCl2 prolonged the storage-life and preserved the valuable marketing characteristics of apricot fruit, presumably because of their inhibitory effects on fruit softening, ripening, and senescence. Over 21 d in cold storage, 2.0 mM SA was found to be the best treatment to maintain fruit quality in terms of FW loss, while 60 mM CaCl2 was optimal for achieving high ascorbic acid concentrations and enhancing the anti-oxidant capacity of fruit.  相似文献   

7.
Summary

The effects of store temperature and atmosphere, picking date and ethephon application on the quality of the early apple cv Discovery after storage for up to 42–44 days were investigated. Quality deterioration during storage was retarded by the use of low O2 or high CO2 atmospheres and low temperatures. Quality declined with advancing maturity, and pre-harvest ethephon application markedly increased flesh breakdown post-storage, particularly in later-picked fruit.  相似文献   

8.
The effects of short-term nitrogen (N2) treatment on fruit quality and respiratory enzymes of Yali pear (Pyrus bretschneideri Rehd.) were investigated. Fruit were N2 shocked by exposing them to N2 for 48 h, and then stored at 0–1°C under ambient atmospheric gas concentrations for 4 months. Results showed that titratable acidity (TA) and total soluble solids (TSS) contents in N2-shocked fruit were higher than those in control fruit. At the end of storage, the core browning rate in N2-shocked fruit was 29.9% lower compared to the control. Alcohol dehydrogenase (ADH) activity was inhibited by N2-shock treatment during the first 90 days of storage. In addition, N2-shocked fruit had lower succinate dehydrogenase (SDH) activity, while cytochrome c oxidase (CCO) activity was induced to high levels compared to the control. N2-shock treatment may be applied as an alternative technology to extend the shelf life of Yali pear fruit.  相似文献   

9.
《果树学报》1999,16(1)
气调对比试验结果表明气调贮藏可显著抑制富士苹果果实硬度的下降,减少内源乙烯含量,贮藏寿命达8个月,并可保持其品质;富士苹果果肉褐变的主要原因是CO  相似文献   

10.
Sweet cherries (Prunus avium (L.) ‘Lambert’ and ‘Blackboy’), lemons (Citrus limon (L.) Burm. f. ‘Lisbon’) and peaches (Prunus persica (L.) Batsch, ‘Summerset’) were stored at 77–83, 90–94 and 95–99% RH (high humidity) at near-optimal storage temperatures after harvest and treatment with fungicides. High-humidity storage did not increase the storage life of peaches held at 0°C, but the life expectancy of cherries (both cultivars) was extended by 7–10 days at 0°C, and of lemons by at least 4 weeks at 10°C when fruit were stored at 95–99% RH compared with levels below 95%. The beneficial effects of high humidity were attributed to retardation of peel desiccation and associated reductions in fruit deformation, peel de-greening, chilling-injury and decay in lemons and to the maintenance of a fresher stalk and a firmer, less shrivelled fruit in cherries. High humidity had no effect on decay in cherries or peaches, but it significantly reduced weight loss and delayed the appearance of shrivel in peaches stored at 0°C. However, after storage at high humidity for 4 weeks, peaches ripened with low rates of C2H4 evolution and showed severe low-temperature injury, slight peeling-injury and a poor flavour ex-store.  相似文献   

11.
Summary

Sweet cherries obtained from a rain-protected orchard were subjected to various controlled atmosphere storage conditions for up to seven weeks. Quality parameters responded differentially to various CA-conditions: changes in fruit firmness, sugar content and colour were mostly not significant. However, the storage conditions exerted significant impact on other parameters such as respiration rate, RQ, ATP- and ADP-concentrations. Air-stored fruits respired at significant higher rates than CA or ultra low oxygen-stored fruits. Moreover, the impact of CA-storage conditions persisted even after a conditioning period of 36 h at room temperature. The ATP and ADP concentrations of sweet cherries behaved similarly, where a combination of reduced O2 and very high CO2 concentration (12% or above) resulted in highly reduced ATP-concentration in the fruit tissue. A taste panel considered fruits stored under 6% CO2 + 2% O2 as good, although there was a strong indication that it is better to store sweet cherries for a limited time (up to five weeks) under a low O2 concentration combined with a high CO2 concentration (12%) or under a high O2 concentration combined with a very high CO2 (18%).  相似文献   

12.
Gibberellic acid (GA3) treatment of forced tulip crops has potential for producing faster growth to anthesis in the glasshouse, for reducing losses due to floral bud blasting, and for reducing the duration of cold storage needed to obtain satisfactory flowers. Using partly and fully cooled direct-forced tulips, cultivar ‘Apeldoorn’, several factors (relevant to the definition of GA3 treatments) were studied. Experiments confirmed the previously recorded effects of gibberellins in tulips: GA3 injections reduced the duration of the glasshouse period, enhanced flower survival and flower length, and reduced stem length at flowering.Following bulb storage at temperatures from ?2 to 20°C, GA3 reduced the glasshouse period by 15–25% and increased flower length, compared to controls, irrespective of storage temperature. Stem length was also reduced by GA3, this effect being greater following a storage temperature of 5°C or lower. When GA3 was applied during the period of 17°C-storage which precedes cool storage, or during or after storage at 5°C, it was found that treatments during or at the end of cool storage were more effective in producing the characteristic effects of GA3 than were pre-cooling applications. In partly cooled bulbs (but not fully cooled ones), the GA3-induced earliness of flowering was about doubled when GA3 injections were given repeatedly at 2-week intervals throughout storage. The responses to GA3 injections were found to be unmodified by early-lifting and heat-treatment (for earlier forcing), by delaying the start of 5°C storage (for later forcing), by glasshouse temperature (16 and 18°C), and by shading treatments; there was little effect of bulb size.  相似文献   

13.
The effects of hot water treatment on antioxidants and fruit quality were investigated in banana fruit of cv. Gros Michel (Musa acuminata, AAA Group, locally called cv. Hom Thong) by immersing fruits in hot water (50 °C) for 10 min, before storage at 25 °C for 10 days or 14 °C for the first 8 days followed by storage at 25 °C for the second 8 days until ripening. Quality parameters including peel color and pulp firmness indicated that hot water treatment helped to delay banana fruit ripening at both storage conditions. Hot water treatment decreased the levels of hydrogen peroxide (H2O2) and malonydialdehyde (MDA) during storage at 25 °C. Glutathione (GSH and GSSG) contents and the ratio of GSH/GSSG during fruit approaching ripening were significantly induced in hot water-treated fruits while ascorbic acid (AA) contents were slightly increased. In addition, the combined treatment increased free phenolics and flavonoids during storage. Results suggest that hot water treatment has led to an induction of antioxidants in banana fruits as indicated by an increase of antioxidants and a decrease of H2O2 during ripening, and all of which result in a delayed ripening of banana fruit.  相似文献   

14.
Summary

Fresh ‘Mavra Markopoulou’ fig fruits, harvested close to a fully ripe state in October, were stored at ?1?C in either air or 2% O2 (balance N2) for 29.d. During storage in air the rates of O2 uptake and ethylene production declined substantially and fruit weight loss increased up to 2.1%. Storage in 2% O2 resulted in further reduction of O2 uptake and ethylene production rates. The effects of storage conditions on ripening indices at 20?C in air were also investigated. Fruit stored in air showed decreased firmness, ethylene production rate and flesh colour lightness, but no significant or consistent changes in respiratory quotient, O2 uptake and CO2 production rates, soluble solids content, titratable acidity and other colour changes in peel or flesh were observed. In contrast, storage in 2% O2 resulted in decreased respiratory quotient (although values remained above 1), O2 uptake and CO2 production rates and prevented fruit softening, loss of green peel colour and decrease in flesh lightness during post-storage at 20?C. All fruit were stored successfully under the above conditions, but 2% O2 is recommended for better firmness retention during storage for longer than 8.d.  相似文献   

15.
The investigations should purify whether the temperature during apple storage can be increased by application of 1-MCP to decrease energy consumption and costs. The investigations were carried out over 2 years with the following treatments: Year 1: The apple cultivars ‘Elstar, Elshof’ and ‘Gala, Must’ were investigated. For both cultivars 3 different storage temperatures (1, 2 and 4°C) with and without application of 1-MCP were examined. Each temperature and 1-MCP treatment was investigated both under CA-/ULO-conditions with 1.5% O2 and 2% CO2 and in cold storage with normal atmosphere. Year 2: The apple cultivars ‘Jonagold, Jonica’ und ‘Golden Delicious, Weinsberg’ were investigated. For both cultivars 3 different storage temperatures (1, 2 and 4°C) with and without application of 1-MCP were examined. Each temperature and 1-MCP treatment was investigated both under CA-/ULO-conditions with 1.5% O2 and 3% CO2 and in cold storage with normal atmosphere. The influence of temperature, storage atmosphere and 1-MCP application on fruit firmness, soluble dry matter (sugar) and fruit acid was investigated on 6 dates (September to October in the first year) respectively on 5 dates (October to March) during the storage period. Following results were obtained:
  1. In the first year storage temperature did not influence the content of soluble dry matter of both cultivars. Application of 1-MCP led to a less decomposition of soluble dry matter. In the second year the content of soluble dry matter decreased slightly with increasing temperatures. A clear positive effect of 1-MCP-application was not noticeable. Altogether an increase of storage temperature has no or only a small influence of the content of soluble dry matter. 1-MCP can slow down the decomposition of soluble dry matter.
  2. An increase of storage temperature had no or only a small influence of fruit firmness. With increasing storage temperature fruit firmness decreased slightly.1-MCP application led to a higher fruit firmness, especially during cold storage in normal atmosphere. In both years all cultivars showed a same or higher fruit firmness at 4°C with 1-MCP application under CA-/ULO-conditions as at 1°C without 1-MCP application under CA-/ULO-conditions.
  3. An increase of storage temperature had no or only a small influence of the content of fruit acid.1-MCP application under CA-/ULO-conditions reduced the decomposition of fruit acid. In both years usually all cultivars showed a same or higher content of fruit acid at 4°C with 1-MCP application under CA-/ULO-conditions as at 1°C without 1-MCP application under CA-/ULO-conditions.
The results show that an increasing of storage temperature under CA-/ULO-conditions and with 1-MCP application has no negative influence on fruit quality in comparison to fruits which were stored under CA-/ULO-conditions at low temperatures without 1-MCP application.  相似文献   

16.
Summary

Different concentrations of aminoethoxyvinylglycine (AVG) and gibberellic acid (GA3) and their combinations, applied at two stages of fruit growth, were evaluated for prolonging the marketing season of `Feicheng' peaches. GA3 applied at the end of pit hardening, or AVG applied two weeks before commercial harvest, inhibited fruit maturation on the tree, delayed harvest and reduced flesh browning after cold storage in a concentration-dependent manner. A synergistic effect was found when both GA3 and AVG were used, with the combination of 100 or 150.mg l±1 GA3, applied at the end of pit hardening, and 100 mg l±1 AVG, applied two weeks before harvest giving the best results. These combinations retarded the change in ground colour, loss of firmness, and reduction in acidity by 2±3 weeks. Since harvest was prolonged by 2±3 weeks, soluble solids content (SSC) in fruit increased compared with the control (harvested earlier). Fruit size was significantly greater on treated trees compared with the controls when fruit set was controlled to the same level by hand thinning. After four weeks of storage and 4.d at 208C, 83% of control fruit developed tissue browning, but only 5% of AVG + GA3-treated fruit developed browning after six weeks of storage and 4 d at 208C. Thus, the marketing season of `Feicheng' peaches was prolonged by at least four weeks by 100 or 150 mg l±1 of GA3 and 100 mg l±1 of AVG. Fruit treated with 150 mg l±1 GA3 plus 100 to 150 mg l±1 AVG showed similar results but failed to ripen properly after cold storage.  相似文献   

17.
The effects of nutrition on the incidence of fruit ripening disorders are described, based on studies of three varieties of tomato (Potentate, Moneymaker and J168) grown with 72 combinations of fertilizers in heated glasshouse borders. The treatments included three levels each of nitrogen and potassium in factorial combination with two levels of phosphorus, magnesium and lime.

Potassium sulphate markedly decreased the overall percentage of unevenly ripened fruit from all three varieties. Magnesium sulphate had a similar but smaller effect; the response to magnesium was greatest at low levels of potassium. The higher level of phosphorus increased the proportion of unevenly ripened fruit, the combination of low potassium and high phosphorus having a particularly adverse effect. The responses to nitrogen were complex and differed between varieties. Lime increased the proportion of unevenly coloured fruit from varieties Moneymaker and J168, significantly in the high nitrogen plots. Numerous other interactions between nutrients were found.

The effects of the treatments on specific forms of ripening disorder were recorded, including greenback, yellow and green blotch, and waxy fruit. Potassium decreased the incidence of all forms of ripening disorder. High phosphorus increased the proportion of blotchy and waxy fruit, but significantly decreased the incidence of greenback in variety Potentate.

Although the intermediate level of potassium in this trial (871 lb. K2 0 per acre) had previously been found sufficient for maximum yield, significant improvements in fruit quality were obtained at the highest level (1,742 lb. K2O per acre).  相似文献   

18.
‘Braeburn’ apples stored in controlled atmosphere (CA) frequently present internal flesh browning physiological disorder which is commonly referred as ‘Braeburn’ Browning Disorder (BBD). Apples from different orchards, years or site conditions can vary considerably in their sensitivity. The aim of this research was to evaluate the relationship between the mineral status of ‘Braeburn’ apples before-harvest (18 days) and at early and normal harvest, to correlate the data with the BBD incidence found in apples post storage and to investigate possible reasons for differences in disorder sensitivity. Fruits from seven orchards in the Lake Constance area (South-Western Germany) were harvested at two picking dates and the mineral content was measured before-harvest, at-harvest and during storage. Fruit were stored at 1.5?°C under CA conditions (1 kPa O2 and 0.5 kPa CO2) using either a 10 days or a 24 days delayed establishment of CA conditions. Fruit were evaluated after 6 months of storage plus 10 days of shelf life at 18?°C for mineral status and the browning disorder incidence. Results indicate no significant changes of the mineral concentrations in the fruit during CA-storage. Significant correlations between the post storage BBD incidence with K, and in some cases also for the K/Ca ratio and for P at-harvest were found.  相似文献   

19.
The optimum storage and ripening temperature for the 2 cultivars was approximately 20°C. Both cultivars ripened earlier after exogenous application of C2H4 combined with the removal of CO2. The storage life of the fruits could be extended by maintaining them in an atmosphere devoid of C2H4 but containing 5% (v/v) CO2 and with a high relative humidity. Chilling-injuries occurred at temperatures below 15°C when the papayas were stored for more than 7 days. The nutritional value of ripe fruit decreased rapidly with prolonged storage. At the “eating-ripe” stage, the glucose, protein and ascorbic acid contents were 2.23 g, 209 mg and 33 mg per 100 g pulp in ‘Bentong’, and 2.15 g, 196 mg and 30 mg per 100 g pulp in ‘Taiping’, respectively.  相似文献   

20.
Summary

Changes in electrolyte leakage were assessed on the skin, outer and inner mesocarp of hot-water treated mangoes at the end of 2, 5, 10 d during storage at 4, 9, and 138C respectively. Batches of fruit were subjected to hot-water treatments at the following time-temperature combinations: (1) untreated; (2) 36.58 for 75 min; (3) 36.58C for 60 min stepped up to 46.58C for 43 min, or 46.5C for 90 min (same heat units), and (4) 36.58C for 75 min plus 46.58C for 61 min or 46.58C for 120 min (same heat units). The time-temperature combinations were designed to ensure that the fruits received heat units equivalent to about 0, 1/2, 1 or 11/3 of (468C for 90 min). Electrolyte leakage in fruit tissue was significantly highest in inner tissue and lowest in the fruit skin. The leakage increased in all fruit parts over time and with rise in storage temperature. Significant changes in electrolyte leakage were observed only in fruits stored at 138C. The skin of mangoes immersed in hot water at 46.58C for 120 min showed significantly higher electrolyte leakage compared with control and phased hot-water treatment (368C for 60 min + 46.58C for 43 min). Phased hot-water treatments showed lower electrolyte leakage compared with constant (one-stage) hot-water treatments and control. Fruits that received heat equivalent to 1 or 11 Ï /3 of 46.58C for 90 min through phased hot water showed lower leakage compared with constant hot water immersion at the same heat units. Linear regression of natural logarithms of electrolyte leakage against calcium contents showed a strong negative correlation. Hot-water treatment at 46.58C for more than 60 min exacerbated the problem of fruit skin damage especially during storage at 138C.  相似文献   

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