Effects of Controlled Atmosphere Storage on the Postharvest Quality of Carambola Fruits

被引：0
|
作者：
Boonyaritthongchai, P. [1 ]
Wongs-Aree, C. [1 ]
Kanlayanarat, S. [1 ]
机构：
[1] King Mongkuts Univ Technol Thonburi, Div Postharvest Technol, Sch Bioresources & Technol, Bangkok 10140, Thailand
来源：
ASIA PACIFIC SYMPOSIUM ON POSTHARVEST RESEARCH, EDUCATION AND EXTENSION | 2012年 / 943卷
关键词：
controlled atmosphere; carambola; shelf life; COLOR;
D O I：
10.17660/ActaHortic.2012.943.26
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Storage of carambola fruits in high CO2 (5 and 10%) and/or low O-2 (5 and 10%) controlled atmosphere (CA) at 10 degrees C retarded firmness loss and reduced ethylene production. Colour changes also slowed manifested as lower rate of decrease in hue values and of increase in L* a* and b* values compared to the control. Total ascorbic acid, titratable acidity and total sugar contents were not significantly affected. Among the CA treatments, 5% CO2 + 5% O-2 appeared to be the most effective in maintaining quality and prolonging shelf life. CA-stored fruits had a shelf life of 25 days while the control, 20 days.
引用
收藏
页码：209 / 212
页数：4
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