Carbon Dioxide Injury and Flesh Softening Following High-temperature Conditioning in Peaches
Keyword(s):
`High-temperature controlled-atmosphere (high CO2/low O2) conditioning was investigated as a possible treatment to delay the incidence of internal breakdown of peaches and nectarines (Prunus persica L. Batsch) during subsequent cold storage. Maintaining an atmosphere of 5% to 15% CO2 added to air or to 1% to 5% O2 while conditioning peaches for 2 days at 20C partially prevented fruit ripening (compared to fruit conditioned in air), as measured by flesh softening and loss of green pigment, while no off-flavors were detected. Conditioning of peaches at 20C for 4 days in air or in air + 20% CO2 was detrimental to fruit quality, as indicated by flesh softening or detection of off-flavors.
Keyword(s):
1999 ◽
Vol 16
(2)
◽
pp. 119-126
◽
2005 ◽
Vol 45
(12)
◽
pp. 1635
◽
2014 ◽
Vol 86
(1)
◽
pp. 485-494
◽
2008 ◽
Vol 14
(4)
◽
pp. 385-391
◽
Keyword(s):
1998 ◽
Vol 91
(1)
◽
pp. 287-292
◽
1996 ◽
Vol 7
(1-2)
◽
pp. 73-81
◽