Influence of Different Storage Methods on Apples Chemical Proprieties

“Agriculture for Life, Life for Agriculture” Conference Proceedings Pub Date : 2018-07-01 DOI:10.2478/alife-2018-0047

D. Sumedrea, A. Florea, M. Sumedrea, A. Asănică, R. Coman, M. Militaru, E. Chițu, M. Butac, F. Marin, M. Călinescu

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引用次数: 5

Abstract

Abstract The objective of preservation is to keep fruit fresh as long as possible after harvesting, without major physical, chemical or biological changes in their composition. The experimental factors underlying it the organization scheme are: A Factor - apple varieties: ‘Idared’, ‘Goldrush’, ‘Florina’, ‘Pinova’, ‘Dalinette’, ‘Golden reinderes‘,‘Golden lassa‘,‘Ariane‘; B factor - storage methods, with three graduations: classical method - low temperature and high humidity (1-4ºC; humidity 85-90%), Janny MT box storage method (1-4 ºC; 95-100% humidity; O2 1-3%; CO2 2-5%), fruit control equipment box-pallets (1- 4ºC; 90-95% humidity; O2 1-3%; CO2 2-5%) and factor C - fruit storage period -at 3, 4 and 5 months after harvest respectively. On the average of the cultivars taken in the study, on observe the tendency to increase the total dry mater and total sugar content, and decrease the total tritrable acidity and vitamin C with the prolongation of the fruit storage period.

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不同贮藏方法对苹果化学特性的影响

保存的目的是在收获后尽可能长时间地保持水果的新鲜，使其成分不发生重大的物理、化学或生物变化。组织方案背后的实验因素是:A因素-苹果品种:' Idared '， ' Goldrush '， ' Florina '， ' Pinova '， ' Dalinette '， ' Golden reinderes '， ' Golden lassa '， ' Ariane ';B因素-储存方法，有三个等级:经典方法-低温高湿(1-4ºC);湿度85-90%)，Janny MT箱储存法(1-4℃;95 - 100%的湿度;O2 1 - 3%;二氧化碳2-5%)，水果控制设备箱托盘(1- 4ºC;90 - 95%的湿度;O2 1 - 3%;CO2 2-5%)和因子C -果实贮藏期-分别在收获后3、4和5个月。平均来看，随着果实贮藏期的延长，各品种的总干物质和总糖含量呈上升趋势，总酸度和维生素C含量呈下降趋势。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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“Agriculture for Life, Life for Agriculture” Conference Proceedings

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