Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ apple
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bragantia |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052020000100145 |
Resumo: | ABSTRACT The aim of this study was to evaluate the effect of storing ‘Royal Gala’ apple under extremely low oxygen partial pressures on their anaerobic metabolism, ethylene production and fruit quality after 9 months of storage plus 7 days of shelf life at 20 °C. The storage conditions tested were: 1.2 kPa O2 + 2.0 kPa CO2; 0.7 kPa O2 + 1.5 kPa CO2; 0.5 kPa O2 + 1.2 kPa CO2; 0.4 kPa O2 +1.2 kPa CO2 and 0.25 kPa O2 + 0.0 kPa CO2. The fruit storage temperature was 1.0 °C (± 0.1). Fruit stored at 0.4 kPa O2 + 1.2 kPa CO2 maintained higher flesh firmness and a higher percentage of healthy fruit. The fruit stored under the 0.25 kPa O2 + 0.0 kPa CO2 condition had lower flesh firmness as well as a reduced percentage of healthy fruit and a high production of anaerobic metabolism compounds, such as ethanol and ethyl acetate, which may have caused fruit quality loss. The storage of ‘Royal Gala’ apple under 0.4 kPa O2 + 1.2 kPa CO2 is a technique that can be commercially applied to keep a better fruit quality after a 9 months storage period. |
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Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ appleanaerobic metabolismethyl acetateethyleneMalus domesticaphysiological disordersABSTRACT The aim of this study was to evaluate the effect of storing ‘Royal Gala’ apple under extremely low oxygen partial pressures on their anaerobic metabolism, ethylene production and fruit quality after 9 months of storage plus 7 days of shelf life at 20 °C. The storage conditions tested were: 1.2 kPa O2 + 2.0 kPa CO2; 0.7 kPa O2 + 1.5 kPa CO2; 0.5 kPa O2 + 1.2 kPa CO2; 0.4 kPa O2 +1.2 kPa CO2 and 0.25 kPa O2 + 0.0 kPa CO2. The fruit storage temperature was 1.0 °C (± 0.1). Fruit stored at 0.4 kPa O2 + 1.2 kPa CO2 maintained higher flesh firmness and a higher percentage of healthy fruit. The fruit stored under the 0.25 kPa O2 + 0.0 kPa CO2 condition had lower flesh firmness as well as a reduced percentage of healthy fruit and a high production of anaerobic metabolism compounds, such as ethanol and ethyl acetate, which may have caused fruit quality loss. The storage of ‘Royal Gala’ apple under 0.4 kPa O2 + 1.2 kPa CO2 is a technique that can be commercially applied to keep a better fruit quality after a 9 months storage period.Instituto Agronômico de Campinas2020-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052020000100145Bragantia v.79 n.1 2020reponame:Bragantiainstname:Instituto Agronômico de Campinas (IAC)instacron:IAC10.1590/1678-4499.20190016info:eu-repo/semantics/openAccessBerghetti,Magno Roberto PasquettiBrackmann,AuriThewes,Fabio RodrigoSchultz,Erani EliseuLudwig,VagnerWendt,Lucas MallmannThewes,Flavio RobertoSchmidt,Suele Fernanda Predigereng2020-04-28T00:00:00Zoai:scielo:S0006-87052020000100145Revistahttps://www.scielo.br/j/brag/https://old.scielo.br/oai/scielo-oai.phpbragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br1678-44990006-8705opendoar:2020-04-28T00:00Bragantia - Instituto Agronômico de Campinas (IAC)false |
dc.title.none.fl_str_mv |
Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ apple |
title |
Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ apple |
spellingShingle |
Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ apple Berghetti,Magno Roberto Pasquetti anaerobic metabolism ethyl acetate ethylene Malus domestica physiological disorders |
title_short |
Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ apple |
title_full |
Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ apple |
title_fullStr |
Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ apple |
title_full_unstemmed |
Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ apple |
title_sort |
Extremely low oxygen partial pressures for the storage of ‘Royal Gala’ apple |
author |
Berghetti,Magno Roberto Pasquetti |
author_facet |
Berghetti,Magno Roberto Pasquetti Brackmann,Auri Thewes,Fabio Rodrigo Schultz,Erani Eliseu Ludwig,Vagner Wendt,Lucas Mallmann Thewes,Flavio Roberto Schmidt,Suele Fernanda Prediger |
author_role |
author |
author2 |
Brackmann,Auri Thewes,Fabio Rodrigo Schultz,Erani Eliseu Ludwig,Vagner Wendt,Lucas Mallmann Thewes,Flavio Roberto Schmidt,Suele Fernanda Prediger |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Berghetti,Magno Roberto Pasquetti Brackmann,Auri Thewes,Fabio Rodrigo Schultz,Erani Eliseu Ludwig,Vagner Wendt,Lucas Mallmann Thewes,Flavio Roberto Schmidt,Suele Fernanda Prediger |
dc.subject.por.fl_str_mv |
anaerobic metabolism ethyl acetate ethylene Malus domestica physiological disorders |
topic |
anaerobic metabolism ethyl acetate ethylene Malus domestica physiological disorders |
description |
ABSTRACT The aim of this study was to evaluate the effect of storing ‘Royal Gala’ apple under extremely low oxygen partial pressures on their anaerobic metabolism, ethylene production and fruit quality after 9 months of storage plus 7 days of shelf life at 20 °C. The storage conditions tested were: 1.2 kPa O2 + 2.0 kPa CO2; 0.7 kPa O2 + 1.5 kPa CO2; 0.5 kPa O2 + 1.2 kPa CO2; 0.4 kPa O2 +1.2 kPa CO2 and 0.25 kPa O2 + 0.0 kPa CO2. The fruit storage temperature was 1.0 °C (± 0.1). Fruit stored at 0.4 kPa O2 + 1.2 kPa CO2 maintained higher flesh firmness and a higher percentage of healthy fruit. The fruit stored under the 0.25 kPa O2 + 0.0 kPa CO2 condition had lower flesh firmness as well as a reduced percentage of healthy fruit and a high production of anaerobic metabolism compounds, such as ethanol and ethyl acetate, which may have caused fruit quality loss. The storage of ‘Royal Gala’ apple under 0.4 kPa O2 + 1.2 kPa CO2 is a technique that can be commercially applied to keep a better fruit quality after a 9 months storage period. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052020000100145 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052020000100145 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-4499.20190016 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto Agronômico de Campinas |
publisher.none.fl_str_mv |
Instituto Agronômico de Campinas |
dc.source.none.fl_str_mv |
Bragantia v.79 n.1 2020 reponame:Bragantia instname:Instituto Agronômico de Campinas (IAC) instacron:IAC |
instname_str |
Instituto Agronômico de Campinas (IAC) |
instacron_str |
IAC |
institution |
IAC |
reponame_str |
Bragantia |
collection |
Bragantia |
repository.name.fl_str_mv |
Bragantia - Instituto Agronômico de Campinas (IAC) |
repository.mail.fl_str_mv |
bragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br |
_version_ |
1754193307539341312 |