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Evolution of respiration rate, internal CO₂ or O₂ and resistance to gas diffusion of anaerobic exposed and waxed 'Miho' satsuma fruits during market life
A. Piga, S. D'Aquino and M. Agabbio
Advances in Horticultural Science
Vol. 12, No. 3 (1998), pp. 132-137
Published by: Dipartimento Di Scienze Delle Produzioni Vegetali, Del Suolo E Dell'Ambiente Agroforestale – DiPSA – University of Florence
Stable URL: http://www.jstor.org/stable/42883199
Page Count: 6
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'Miho' satsumas received an anaerobic treatment with N₂ or CO₂ for 24 hr at 20°C before being waxed with shellac and transferred to 20°C for 30 days, in order to measure respiration rate, internal gas evolution (CO₂ and O₂) and peel resistance to CO₂ diffusion. Ethanol in the juice, as well as taste and appearance were also determined. Respiration rate decreased by more than half following 30 days of storage, while internal CO₂ and O₂ rose and decreased, respectively. Conversely, resistance to CO₂ diffusion increased drastically with time in storage. Waxing significantly decreased respiration rate and doubled resistance to CO₂ diffusion, while anaerobic treatments did not influence physiological parameters. Off-flavour development due to time in storage or wax application strongly affected taste of fruits. Exposition to CO₂ negatively influenced fruit taste also, with respect to control and N₂ exposed fruits. In general, the higher the ethanol content in the juice, the higher the off-flavour score and the lower the acceptability by panellists. The external fruit appearance declined with time in storage. Waxing or anaerobic treated fruits maintained a better freshness than control fruits. From a commercial standpoint the best result was gained with non-waxed nitrogen-treated fruits, which stored satisfactorily for 10 days.
Advances in Horticultural Science © 1998 Dipartimento Di Scienze Delle Produzioni Vegetali, Del Suolo E Dell'Ambiente Agroforestale – DiPSA – University of Florence