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  • Author or Editor: T. T. Hatton Jr. x
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Abstract

Late-season ‘Marsh’ grapefruit was stored for 4, 8, and 12 weeks at 10°C in air containing 0, 2, 20, and 200 ppm ethylene. Rind stickiness was noted on all fruit exposed to ethylene for 8 and 12 weeks, while that unexposed to ethylene was not sticky. After 4 weeks storage, only fruit exposed to 200 ppm ethylene was sticky. After 8 weeks storage, and especially after 12 weeks, the rind of fruit exposed to ethylene was significantly more orange-yellow than that of fruit not exposed to ethylene. After 12 weeks storage, rind injury, presumably caused by ethylene, was observed only on fruit exposed to 20 and 200 ppm ethylene. Ethylene had no significant effects on aging and decay. Pitting was never observed throughout the investigation. Ethylene during storage had no significant effects after storage on fruit held for 2 weeks at 21°. Palatability of fruit was acceptable, and no significant treatment differences could be detected.

Open Access

Abstract

Storage of ‘Lula’ avocados in controlled atmosphere (CA) of 2% oxygen (O2) and 10% carbon dioxide (CO2) at 50°F for 30, 45, and 60 days resulted in more acceptable fruit than storage in air at this temp for similar durations. The removal of ethylene from the storage chambers increased the percentage of acceptable fruits, especially in the lots stored 60 days. CA-stored avocados, when placed in air at 70°F, softened more slowly than similar fruits that had been stored in air, and those stored without ethylene softened more slowly than those stored with ethylene. Anthracnose decay was the primary factor affecting acceptability, especially during the softening period at 70°F

Open Access

Abstract

Ethanol content of juice of citrus fruits showed greater changes during storage and subsequent holding than did acetaldehyde, total soluble solids, titratable acid, or pH. In general, total soluble solids remained unchanged, titratable acid tended to decrease, and pH to increase slightly during storage but showed no effect due to storage temp. Acetaldehyde increased moderately during storage and more extensively during a 1-week holding period at 21.0°C. All fruits increased in ethanol during storage. Ethanol increased in grapefruit more at 1.0° than at 4.5° or 10.0°, while ethanol increased in oranges more at 10.0° than at 4.5° or 1.0°. This behavior may afford a new criterion for a rational basis for establishing optimum storage conditions.

Open Access