白肉桃大久保果実に及ぼす酸素濃度の影響 (果実に及ぼすガス濃度の影響-2,3-)

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The factorial experiment were carried out to clarify the effects of oxygen concentrations on the white peach"Okubo"fruits and to determine the optimum oxygen concentrations in CA storage. The fruits were stored in nitrogen atmospheres with 0, 1, 3, 5, 10 and 21% oxygen at 4°C and 20°C, for 3 weeks and 10 days respectively. After 4°C storage, some of the sampled fruits were ripened at 20°C in air for 3 days. Experiments were made for two times at both temperatures. Carbon dioxide was excluded in all treatments. In the first time, material fruits required 3-4 days to ripen in air at 20°C and in the second time, 5-6 days in the experiment at 20°C and 4-5 days in the experiment at 4°C.1. At 20°C, softening and occurrence of brown rot were retarded at 0 and 1% O2, and yellowing of the ground color, peeling index change, at 0, 1 and 3% O2. In the more ripened materials, retardations were unclear. The critical oxygen levels for the CO2 evolution rate were 1, 3, 5% O2. No distinct differences were found in the titratable acidity and soluble solids contents among O2 treatments. Correlations were found between the flesh firmness and peeling index change.2. During the storage at 4°C, softening was retarded at 0 and 1%, peeling index change at 0%, and yellowing of the ground color at 0, 1 and 3%, O2. In the less ripened materials, no peeling index change was found in each treatment. The titratable acidity decreased after 3 weeks in storage and its decrease was retarded only at the 0%. The critical oxygen levels for CO2 evolution rate were 1 and 3% O2, however, in the more ripened materials, it was not so clear. After 3 weeks storage at 4°C, low temperature injuries, such as mealiness, grayish brown flesh, peeling injury and skin crack were occurred except at 0%.3. During ripening treatment after removal from 4°C storage, softening, yellowing of the ground color and decreasing of the acidity were retarded in the fruits previously stored at 0% O2, and peeling index change was retarded at the lower oxygen levels. Peeling injury and flat flavor were developed during the ripening after 2 weeks storage except at 0%.4. The fermented flavor was found at 0 and 1% in the both temperatures, and at 20°C, the stone changes brown and the flesh around the stone was watery translucent, and adhered to the stone. High ethanol contents were found in the fruits with the fermented flavor.5. At 4°C, no distinct differences in storage quality were found among 3-21% O2, and below 3% O2, low oxygen injuries occurred. The optimum oxygen levels for the storage were not found. The maximum storage period, about 10 days, were limited by the low temperature injuries.
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白肉桃大久保果実に及ぼす酸素濃度の影響 (果実に及ぼすガス濃度の影響-2,3-)

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