|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5769471||1413240||2018||6 صفحه PDF||سفارش دهید||دانلود کنید|
- Three different controlled atmosphere conditions were tested.
- Postharvest quality was studied after one month and 2 d of shelf life.
- Conditions of 5 kpa O2 and CO2 better maintained the quality of the fruit.
Fig fruit are highly perishable due to softening and decay. Controlled atmosphere (CA) was studied as a potential tool to extend the shelf life of Ottomanit figs. The figs were stored for 30Â days at 0Â Â°C and 2Â days of shelf life under four storage regimes (O2/CO2 in kPa): 5/5, 5/10, 5/15, and 20/0 representing ambient atmosphere in the cold room. Ripening, expressed as total soluble solids, acidity and color, was retarded by the CA but recovered after shelf life. Firmness was retained to a higher level under the 5/5Â kPa CA. CO2 injury was observed at the higher CO2 levels and decay was lowest under the 5Â kPa CO2 condition. Fruit fluorescence indicated on significant differences among the CA treatments in the anthocyanin index after cold storage and an increase in the flavonoid index after shelf life of the CA treatments. Fluorescence imaging of the fruit suggested that exposure to CA conditions of 5/5Â kPa O2/CO2 retains fruit integrity whereas under the other conditions, fruit integrity is compromised.
Journal: Scientia Horticulturae - Volume 227, 3 January 2018, Pages 196-201