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KMID : 0380619890210060869
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 6 p.869 ~ p.875
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Effect of CO2 Concentration of CA Conditions on Quality of Kiwifruit(Actinidia chinensis Planch .) during Storage
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김길환/Kim, Kil Hwan
김동만/이철/이세은/Kim, Dong Man/Rhee, Chul/Lee, Sei Eun
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Abstract
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For the evaluation of storage stability of kiwifruit, the conditions of CA storage were based on the following gas compositions; 2% oxygen and 2,4,6% carbon dioxide, respectively. The results obtained from the experiment were as follows; The flesh softening was considerably reduced at the storage atmospheres of 4% CO₂ plus 2% O₂, and fruit firmness of 3.0 kg was marked in this CA condition after storage for 180 days. The concentration of CO₂ affected clearly on the respiration rate and organic acid compositions of kiwifruit during CA storage. The respiration rate at the storage condition of 6% CO₂ was lower than those at 2 and 4% CO₂. Quinic and succinic acid contents were obviously increased in the kiwifruit stored at all the CA conditions studied. In comparision of the developed amounts of off-flavor substances, ethanol and acetaldehyde, depended upon the concentration of CO₂ in the CA conditions, the larger amount were produced in the storage condition of higher concentration of CO₂. From the results mentioned above, it could be concluded that the optimum atmosphere combination for CA storage of kiwifruit was 4% CO₂ plus 2% O₂.
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