Evaluation of Fruit Quality of Six Apple Cultivars Stored in ULO and Conventional CA Atmospheres

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of Fruit Quality of Six Apple Cultivars Stored in ULO and Conventional CA Atmospheres

Popis výsledku v původním jazyce

The objective of this study was to compare fruit quality of apple cultivars stored in Ultra Low Oxygen (ULO) and conventional controlled atmospheres. Six apple cultivars (Golden Delicious, Jarka, Jonagold, Melrose, Sampion and Topaz) were stored in two atmospheres [(1% O2 + 1% CO2; ULO) and (2% O2 + 2% CO2; CA)]. Apples of each cultivar were taken for evaluations three times during storage (January, April, July). One part of apple samples was evaluated at one day after removal from storage and the second part after holding one week at 20 °C (shelf life). Evaluated traits were sensory characteristics (odor, texture, firmness, juiciness, acidity, aroma, overall taste) and measurements of tissue firmness and soluble solids. Better results in ULO comparedwith conventional CA were found in all examined cultivars except for Melrose, mostly evident by higher tissue retention. Results were consistent with data obtained with sensory evaluation both after removal from cold storage and after 7 d

Název v anglickém jazyce

Evaluation of Fruit Quality of Six Apple Cultivars Stored in ULO and Conventional CA Atmospheres

Popis výsledku anglicky

The objective of this study was to compare fruit quality of apple cultivars stored in Ultra Low Oxygen (ULO) and conventional controlled atmospheres. Six apple cultivars (Golden Delicious, Jarka, Jonagold, Melrose, Sampion and Topaz) were stored in two atmospheres [(1% O2 + 1% CO2; ULO) and (2% O2 + 2% CO2; CA)]. Apples of each cultivar were taken for evaluations three times during storage (January, April, July). One part of apple samples was evaluated at one day after removal from storage and the second part after holding one week at 20 °C (shelf life). Evaluated traits were sensory characteristics (odor, texture, firmness, juiciness, acidity, aroma, overall taste) and measurements of tissue firmness and soluble solids. Better results in ULO comparedwith conventional CA were found in all examined cultivars except for Melrose, mostly evident by higher tissue retention. Results were consistent with data obtained with sensory evaluation both after removal from cold storage and after 7 d

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Acta Horticulturae

ISBN

978-94-6261-071-2

ISSN

0567-7572

e-ISSN

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Počet stran výsledku

5

Strana od-do

397-401

Název nakladatele

International Society for Horticultural Science

Místo vydání

Leuven, Belgium

Místo konání akce

Lemesos, Cyprus

Datum konání akce

10. 6. 2014

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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