|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5132642||1378816||2018||6 صفحه PDF||سفارش دهید||دانلود کنید|
- Reducing ethylene in the storage atmosphere reduces the rate of fruit deterioration.
- Reduces respiration, calyx deterioration, ethanol level, loss of eating quality.
- Beneficial effects of reduced ethylene are obtained at all storage temperatures.
- Limitation to storage life at 5Â° and 0Â Â°C was ethanol accumulation.
- Limitation at 20Â Â°C was calyx mould and at 10Â Â°C was detachment of calyx and acid loss.
'Afourer' mandarins were stored in air containing ethylene at 0.001, 0.01, 0.1, and 1Â Î¼LÂ Lâ1 at 20, 10, 5 and 0Â Â°C and changes in a range of external and internal quality parameters were examined for up to 10Â weeks in storage. At all storage temperatures, reducing ethylene concentration in the storage environment decreased the rate of respiration, visible deterioration of the calyx region, ethanol accumulation in the juice, loss of eating quality, and at chilling temperatures reduced rind pitting. The quality attributes limiting mandarin storage life differed between the different storage temperatures but retention of mandarin quality was always optimised by maintaining the lowest possible ethylene atmosphere around fruit. Thus, the primary target should be to ensure the ethylene levels are â¤0.01Â Î¼LÂ Lâ1, as loss of quality was accelerated above this concentration.
Journal: Food Chemistry - Volume 242, 1 March 2018, Pages 585-590