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Enhancement of ethylene and CO2 production in apple fruit following short-term exposure to high CO2
Year:
1994
Source of publication :
Postharvest Biology and Technology
Authors :
Ampunpong, Chanpen
;
.
Pesis, Edna
;
.
Volume :
4
Co-Authors:
Pesis, E., Department of Postharvest Science of Fresh Produce, The Volcani Center, A.R.O., P.O. Box 6, Bet Dagan, 50250, Israel
Ampunpong, C., Department of Horticultural Science, Massey University, Palmerston North, New Zealand
Shusiri, B., Department of Horticultural Science, Massey University, Palmerston North, New Zealand
Hewett, E.W., Department of Horticultural Science, Massey University, Palmerston North, New Zealand
Facilitators :
From page:
309
To page:
317
(
Total pages:
9
)
Abstract:
Exposure to high CO2 (95%) for 24, 36 and 48 h at 20°C enhanced ethylene and CO2 production of 'Golden Delicious' apples during 2 subsequent weeks at 20°C. Greatest stimulation occurred following the 24 h treatment, and decreased as the exposure time increased. A progressive stimulation in ethanol and ethyl acetate occurred in fruit with increased duration of CO2 treatments, whereas acetaldehyde levels remained unchanged. Treated apples softened and yellowed more than control fruit. There was no influence of CO2 on total soluble solids content (SSC), but acidity was reduced in CO2-treated fruit, resulting in a higher SSC/acid ratio. CO2-treated fruit were rated by panelists as better flavoured than control fruit, with 24-h-treated fruit being the most acceptable after two weeks at 20°C. © 1994.
Note:
Related Files :
acetaldehyde
Apple
CO2
ethanol
Ethyl acetate
ethylene
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Related Content
More details
DOI :
10.1016/0925-5214(94)90042-6
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30282
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:53
Scientific Publication
Enhancement of ethylene and CO2 production in apple fruit following short-term exposure to high CO2
4
Pesis, E., Department of Postharvest Science of Fresh Produce, The Volcani Center, A.R.O., P.O. Box 6, Bet Dagan, 50250, Israel
Ampunpong, C., Department of Horticultural Science, Massey University, Palmerston North, New Zealand
Shusiri, B., Department of Horticultural Science, Massey University, Palmerston North, New Zealand
Hewett, E.W., Department of Horticultural Science, Massey University, Palmerston North, New Zealand
Enhancement of ethylene and CO2 production in apple fruit following short-term exposure to high CO2
Exposure to high CO2 (95%) for 24, 36 and 48 h at 20°C enhanced ethylene and CO2 production of 'Golden Delicious' apples during 2 subsequent weeks at 20°C. Greatest stimulation occurred following the 24 h treatment, and decreased as the exposure time increased. A progressive stimulation in ethanol and ethyl acetate occurred in fruit with increased duration of CO2 treatments, whereas acetaldehyde levels remained unchanged. Treated apples softened and yellowed more than control fruit. There was no influence of CO2 on total soluble solids content (SSC), but acidity was reduced in CO2-treated fruit, resulting in a higher SSC/acid ratio. CO2-treated fruit were rated by panelists as better flavoured than control fruit, with 24-h-treated fruit being the most acceptable after two weeks at 20°C. © 1994.
Scientific Publication
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