EFFECT OF LOW-OXYGEN STRESS IN APRICOT AT DIFFERENT TEMPERATURES

文献类型： 外文期刊

第一作者： PRATELLA, GC

作者： PRATELLA, GC;TIAN, SP;BERTOLINI, P

作者机构：

关键词： ACETALDEHYDE;APRICOT;CONTROLLED ATMOSPHERE;ETHANOL;METHANOL

期刊名称：ITALIAN JOURNAL OF FOOD SCIENCE （ 影响因子：0.875； 五年影响因子：1.209 ）

ISSN： 1120-1770

年卷期： 1995 年 7 卷 3 期

页码：

收录情况： SCI

摘要： ''Reale d'Imola'' apricot fruit were kept in a 0.3% O-2 atmosphere and in air at 0 degrees C and 6 degrees C for 5, 12, 19, 25, and 37 days to investigate the changes in the volatile compounds in fruit tissue and released in the flow, in order to evaluate the fruit quality and physiological disorders in low O-2 atmosphere storage. Low O-2 treatment significantly stimulated the accumulation of ethanol and acetaldehyde in the fruit, although their concentrations increased considerably with ripening of the control fruit. The effect was much more obvious at 6 degrees C. Acetaldehyde was obviously higher in the low O-2 atmosphere than in air. Low O-2 treatment had no significant effect on methanol content. The contents of ethanol and acetaldehyde released in the now also increased gradually in the low O-2 atmosphere as the storage period was prolonged and were obviously higher than in the air control. Storing apricots in a low atmosphere had residual effects in keeping their flesh firm, Low O-2 treatment and temperature did not influence soluble solids content, pH or titratable acidity, Physiological disorders, such as discoloration and browning, were found in the low O-2 atmosphere, The damage appeared initially after 5 days of storage at 6 degrees C and after 12 days of storage at 0 degrees C.

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