Search Results
Abstract
Three peach [Prunus persica (L.) Batsch.] and one nectarine [P. persica var. Nectarina (Ait.) Maxim.] cultivars were stored in a controlled atmosphere (CA) or air at 0°C for 9 weeks. At 3- or 6-weeks intervals fruits from certain of these storage atmospheres were shifted to air at 18.3°C for 2 days and then returned to CA or air at 0°C. Fruits stored in CA retained better quality and had lower respiration rates than those stored in air. Within a given storage atmosphere fruit quality was often even better and respiration (of CA stored fruit) usually was further reduced when the temperature had been raised to 18.3° for 2 days during the 0° storage. Skin browning frequently developed during ripening at 18.3°. This disorder and decay remain serious problems for successful long-term storage.
Abstract
Taste panelists preferred ‘Stayman Winesap’ apples stored for 9 months in a controlled atmosphere (CA) to those stored in air. Apples stored in CA followed by storage in air were generally intermediate in quality (taste, firmness, and acidity) between fruit stored in CA and those stored in air. When the fruit were stored for 9 months, the longer they had been in CA before shifting them to air, the more closely they approached the quality and metabolic state of fruit stored 9 months in CA
Abstract
Tomato fruits, initially mature-green and held at 55° F for 6 weeks, kept significantly better in 3% O2 and zero CO2 than in air. Three or 5% CO2 combined with the low-O2 atmosphere did not materially affect the amount of decay, and sometimes resulted in CO2 injury. Mature-green tomatoes ripened to a full red when held in air for 6 weeks at 55°. When stored in an atmosphere containing 3% O2, tomatoes ripened to pink. Red color development was further retarded in a low-O2 atmosphere supplemented with 3 or 5% CO2.
Exposing mature-green tomatoes to air for 16 hours midway in a 6-week holding period in low-O2 did not affect the decay or color of the fruits while in storage as compared to a continuous holding in low-O2. After ripening, however, the tomatoes from the interrupted treatment did not keep as well as those from the continuous treatment.
Mature-green tomatoes stored at CO2 levels of 3 or 5% tended to be more acid after ripening than tomatoes held in CO2-free atmospheres.
Abstract
Two lighting experiments, conducted in the summer of 1967 at Beltsville, Maryland, were designed to evaluate different light sources for tomato color development during ripening. In late winter 1968, additional tests were conducted to determine temperature rise over ambient due to light source.