Improvement of aroma of Cox’s Orange pippin apples stored in low oxygen atmospheres
1984; Taylor & Francis; Volume: 59; Issue: 4 Linguagem: Inglês
10.1080/00221589.1984.11515226
ISSN0022-1589
Autores Tópico(s)Horticultural and Viticultural Research
ResumoSummaryStoring Cox’s Orange Pippin apples in 1.25% O2 leads to increased firmness and reduced aroma compared with storing in 2% O2. Raising oxygen levels during the storage period from 1.25% to 2% enhanced organoleptic aroma to a level indistinguishable from that of fruit stored in 2% O2, but the benefits of 1.25% O2 in terms of increased firmness ex-store were maintained. Raising the O2 level in storage can be delayed until relatively close to marketing in order to get maximum firmness while still increasing aroma.
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