Journal of the American Society for Horticultural Science · 1989 · 16 citations · 10 references
AgricultureCrop SciencesEntomologyBiological ControlFruit ScienceInsect PhysiologyFruit PestsFruit PhysiologyFruit QualityFruit RipeningFruit StorageStored Product Insect PestsEthylene Physiology In FruitFruit Ripening ControlInternal BrowningPost-harvest StorageRipening Quality ControlStorage Effects On Fruit QualityStorage Effects On RipeningStress-induced Ethylene Production
Abstract The quality of several California-grown nectarine cultivars stored in 0.5% O 2 (balance N 2 ) at 5 and 15C for up to 12 days was investigated to determine their utility in control of insects. Treatment in 0.5% O 2 for 3 days at 15C caused abnormal ripening, suppressed ethylene production, elevated ethanol and acetaldehyde contents, and increased internal browning. Treatment in 0.5% O 2 for 6 days at 5C caused similar injuries, but these were less severe than those at 15C. Pre-softening in air or post-treatment storage for 2 weeks at 2.5C did not reduce the injuries induced by the 0.5% O 2 treatment. Since these fruit were damaged after only 3 days’ treatment at 15C, the atmospheres used to control insects probably cannot be tolerated by nectarines. Increased alcohol content and reduced ethylene production were the most sensitive indicators of controlled atmosphere-induced changes.
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