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KMID : 0903619990400050585
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Journal of the Korean Society for Horticultural Science
1999 Volume.40 No. 5 p.585 ~ p.590
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Effects of Oxygen and Carbon Dioxide Concentration in PE Film Bag on Blackening and Flesh Browning Disorder during MA Storage of ´ Fuyu ´ Persimmon Fruit
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Abstract
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Effects of oxygen and carbon dioxide concentration in PE film bag on blackening and flesh browning disorder which were brought a serious loss were investigated to elucidate developmental aspects and causal factors affecting them in MA storage of ´Fuyu´ persimmon. While blackening occurred gradually at post-storage period after 90 days of storage, flesh browning occurred rapidly between 30 and 60 days of storage. Blackening was observed mainly at the scar or along the crack of the cuticle layer. Blackening occurred all over the surface without any regional specificity, whereas flesh browning always began to occur on the top portion of fruit and then subsequently expanded toward the equatorial zone. High concentration of oxygen increased blackening which occurred 5% and 16% under 1% and 4% concentrations of oxygen, respectively. One percent oxygen was the marginal concentration inducing the symptom of flesh browning, and most of the flesh browning fruit occurred under 0.5% oxygen concentration. In addition, acetaldehyde and ethanol were detected from the gas in the PE film bag containing flesh browning fruits. High concentration of carbon dioxide increased the incidence of flesh browning, but conjugated with oxygen under 1% at any time. High concentration of carbon dioxide induced discoloration of fruit skin, and resulted in low Hunter L and a value. The data suggested that flesh browning was a physiological disorder occurred in ultra low-oxygen condition.
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KEYWORD
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