Changes in apple fruit quality during a modified atmosphere storage

• Autorzy: Viskelis P. , Robinskiene M. , Sasnauskas A. , Bobinas C. , Kvikliene N.

Warianty tytułu

PL

Zmiany w jakosci jablek przechowywanych w zmodyfikowanej atmosferze

• Języki publikacji: EN

Abstrakty

EN

Water evaporation and changes in texture and colour caused by biophysical proc­esses are important in fruit storage. Using various modified atmospheres, fruits of apple cultivars 'Staris', 'Auksis', 'Cortland' and 'Spartan' were stored at +1± 1 °C and relative humidity of 90-95%. The fruits were tested in the Biochemistry and Technology laboratory of the Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry. Fruit texture and the colour parameters: L*, a*, b*, h° and C were measured before and after 8 months of storage. Soluble solids, respiration rate, sugar content and the amount of ascorbic acid were determined with standard meth­ods. It was found that skin firmness of 'Spartan' apples was the highest (355.4 N/cm2). 'Auksis' apples had the softest skin (215.8 N/cm2). Fruit firmness changed slightly when the carbon dioxide concentration in the modified atmosphere was increased. The same tendency was found for flesh firmness at 2% and 4% of carbon dioxide. The amounts of soluble solids and sugars in fruits at 4% CO2 were stable. The obtained results showed that ascorbic acid losses in the modified atmos­pheres with 2% and 4% CO2 were respectively 18% and 10.5%. Fruit colour proper­ties were more affected in terms of the colour coordinates a* and b*.

PL

Wyparowywanie wody oraz zmiany tekstury i wybarwienia spowodowane procesami biofizycznymi są ważne w przechowywaniu owoców. Stosując różne zmodyfikowane atmosfery, owoce odmian jabłoni 'Śtaris', 'Auksis', 'Cortland' i 'Spartan' przechowywano w temperaturze +1 °C (± 1 °C) i wilgotności względnej 90 -95%. Owoce badano/testowano w laboratorium Biochemii i Technologii Instytutu Ogrodnictwa Litewskiego Centrum Badawczego Rolnictwa i Gospodarki Le śnej. Tekstura owoców oraz parametry wybarwienia L*, a*, b*, h° i C mierzono przed przechowywaniem i po 8 miesiącach przechowywania. Zawarto ść ekstraktu, współczynnik transpiracji, zawartość cukrów oraz ilość kwasu askorbinowego oznaczano metodami standardowymi. Stwierdzono, że jabłka odmiany 'Spartan' miały najwyższą jędrność skórki (355,4 N/cm2), a jabłka odmiany 'Auksis' najniższ ą (215,8 N/cm2). Jędrność owoców zmieniła się nieznacznie, kiedy zwiększono stężenie dwutlenku węgla w zmodyfikowanej atmosferze. Tę samą tendencję stwierdzono dla jędrności miąższu w atmosferze zawierającej 2% i 4% CO2. Zawartości ekstraktu oraz cukrów w owocach w atmosferze z 4% CO2 były stabilne. Wyniki wykazały, że straty w zawartości kwasu askorbinowego w zmodyfikowanych atmosferach zawierających 2% i 4% CO2 byfy odpowiednio 18% i 10,5%. Właściwości wybarwienia owoców byty najbardziej zmienione pod względem współrzędnych koloru a* i b*.

Słowa kluczowe

EN

apple; fruit quality; fruit storage; modified atmosphere; respiration; chemical composition; colour parameter; fruit firmness; carbon dioxide concentration

• Wydawca: -
• Czasopismo: Journal of Fruit and Ornamental Plant Research
• Rocznik: 2011
• Tom: 19
• Numer: 1
• Opis fizyczny: p.155-165,fig.,ref.

Twórcy

autor

Viskelis P.

• Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno 30, LT-54333 Babtai, Kaunas distr., Lithuania

autor

Robinskiene M.

autor

Sasnauskas A.

autor

Bobinas C.

autor

Kvikliene N.

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