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Effect of controlled atmosphere on the storage potential of Ottomanit fig fruit
Year:
2018
Source of publication :
Scientia Horticulturae
Authors :
Lichter, Amnon
;
.
Volume :
227
Co-Authors:

A. Bahar - Selcuk University, Silifke Tasucu Vocational School, Mersin, Turkey

Facilitators :
From page:
196
To page:
201
(
Total pages:
6
)
Abstract:

Fig fruit are highly perishable due to softening and decay. Controlled atmosphere (CA) was studied as a potential tool to extend the shelf life of Ottomanit figs. The figs were stored for 30 days at 0 °C and 2 days of shelf life under four storage regimes (O2/CO2 in kPa): 5/5, 5/10, 5/15, and 20/0 representing ambient atmosphere in the cold room. Ripening, expressed as total soluble solids, acidity and color, was retarded by the CA but recovered after shelf life. Firmness was retained to a higher level under the 5/5 kPa CA. CO2 injury was observed at the higher CO2 levels and decay was lowest under the 5 kPa CO2 condition. Fruit fluorescence indicated on significant differences among the CA treatments in the anthocyanin index after cold storage and an increase in the flavonoid index after shelf life of the CA treatments. Fluorescence imaging of the fruit suggested that exposure to CA conditions of 5/5 kPa O2/CO2 retains fruit integrity whereas under the other conditions, fruit integrity is compromised.

Note:
Related Files :
Ficus carica
Fig
Fluorescence
food storage
Postharvest
shelf life
technology and storage
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More details
DOI :
https://doi.org/10.1016/j.scienta.2017.09.036
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
55426
Last updated date:
02/03/2022 17:27
Creation date:
01/07/2021 11:59
Scientific Publication
Effect of controlled atmosphere on the storage potential of Ottomanit fig fruit
227

A. Bahar - Selcuk University, Silifke Tasucu Vocational School, Mersin, Turkey

Effect of controlled atmosphere on the storage potential of Ottomanit fig fruit

Fig fruit are highly perishable due to softening and decay. Controlled atmosphere (CA) was studied as a potential tool to extend the shelf life of Ottomanit figs. The figs were stored for 30 days at 0 °C and 2 days of shelf life under four storage regimes (O2/CO2 in kPa): 5/5, 5/10, 5/15, and 20/0 representing ambient atmosphere in the cold room. Ripening, expressed as total soluble solids, acidity and color, was retarded by the CA but recovered after shelf life. Firmness was retained to a higher level under the 5/5 kPa CA. CO2 injury was observed at the higher CO2 levels and decay was lowest under the 5 kPa CO2 condition. Fruit fluorescence indicated on significant differences among the CA treatments in the anthocyanin index after cold storage and an increase in the flavonoid index after shelf life of the CA treatments. Fluorescence imaging of the fruit suggested that exposure to CA conditions of 5/5 kPa O2/CO2 retains fruit integrity whereas under the other conditions, fruit integrity is compromised.

Scientific Publication
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