Journal of Food Science · 1987 · 80 citations · 11 references
AgricultureFood ScienceHorticultural SciencesFood PreservationFruit SciencePostharvest PhysiologyFruit PhysiologyFruit QualityFruit Quality EvaluationFruit StorageShelf Life PhysiologyStorage PhysiologyCarbon DioxideColor DevelopmentEthylene Physiology In FruitFirmnessPostharvest Fruit QualityPostharvest Physiology Of FruitsPostharvest QualityStorage Effects On Fruit Quality
ABSTRACT The post‐storage uses of a sucrose‐fatty acid polyester (SPE) formulation, commercial fruit wax and a combination of both were investigated on ‘Golden Delicious’ apples after fruit were removed from both controlled atmosphere (CA) and refrigerated storage. Quality parameters measured included color (skin and internal), firmness, soluble solids and titratable acidity. Physiological parameters measured were carbon dioxide and ethylene concentrations both evolved and internal. Refrigerated stored apples, treated with SPE, displayed retarded color development, higher acid and greater firmness values compared to controls. CA stored, treated apples possessed similar attributes but no firmness retention. Ethylene evolution was reduced in SPE‐coated apples. In comparison to control apples, an internal accumulation of carbon dioxide and a reduction in ethylene was observed.
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Some Effects of TAL Pro-long Coating on Ripening Bananas
N.H. Banks · Journal of Experimental Botany · 1984 · 141 citations