The Effects of Temperature and Gas Mixtures on the Production of Volatile Substances By Apples During Storage

1947 ◽  
Vol 23 (3) ◽  
pp. 171-177 ◽  
Author(s):  
Nina A. Potter ◽  
Dorothy G. Griffiths
Keyword(s):  
Gas Mixtures ◽  
Volatile Substances ◽  
Effects Of Temperature

scholarly journals 711 PB 385 EFFECTS OF TEMPERATURE, GAS COMPOSITION, AND STORAGE ON THE O2CONSUMPTION OF `RED GOLD' NECTARINES

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 535a-535
Author(s):  
Maria B. Omary ◽  
Robert F. Testin ◽  
Nihal C. Rajapakse
Keyword(s):  
Oxygen Consumption ◽  
Empirical Model ◽  
Oxygen Consumption Rate ◽  
Consumption Rate ◽  
Gas Mixtures ◽  
Gas Composition ◽  
Storage Duration ◽  
Head Space ◽  
Effects Of Temperature ◽  
And Storage

The influence of 3 temperatures (1, 10 and 25°C). 9 combinations of initial O2 (5, 10 and 20%) and CO2 (0, 10 and 20%) concentrations, and 3 storage durations at 1°C (2, 13 and 24 days) on the O2 consumption of `Red Gold' nectarines was investigated. Fruits were sealed in glass jars, flushed with respective gas mixtures and stored in dark incubators maintained at 1, 10 or 25°C. Head space O2 concentration was monitored at selected intervals until it dropped down to 1% or less. The oxygen consumption rate decreased significantly with decrease in temperature and initial O2 concentration. The O2 consumption rate increased as storage duration increased. The range of initial CO2 concentrations used in this study had no effect on O2 consumption rate. An empirical model was developed to estimate O2 consumption rate of `Red Gold' nectarines as a function of temperature, initial O2 and CO2 concentrations and storage duration.

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