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KMID : 0903620000410060618
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Journal of the Korean Society for Horticultural Science
2000 Volume.41 No. 6 p.618 ~ p.622
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Effects of CO2 Treatments within Polyethylene Film Bags on Fruit Quality of Fig Fruits during Storage
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Abstract
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´Masudohin´ fig fruits (Ficus carica L.) were seal-packaged in 0.04 ㎜ polyethylene (PE) film with different CO₂ treatments (60, 70, 80, and 90%) and then stored at 0℃ for 20 days. The atmosphere of PE film bags was varied to the level of 12.3-14.0% O₂ and 10.0-14.2% CO₂ depending on the level CO₂ treatments containning 60-90% during 4 days of storage and thereafter subsequently stabilized to level of 13.2-14.0% O₂ and 1.1-1.2% CO₂ with storage time in all treatments. Ethylene content in PE film bags increased at initial time and its content was much higher in nontreated than that of CO₂ treated. CO₂ treated fruit enhanced flesh firmness, visual quality and reduced the incidence of fruit decay as compared to nontreated. Soluble solids content and acidity did not change among treatments, but pH slightly increased with CO₂ treatments. Ethanol and acetaldehyde content increased at the middle stage of storage and their content were much higher in CO₂ treated fruit than that nontreated. When fruits were stored in ambient temperature for 2 days following 10 days of cold storage, CO₂ treatment enhanced visual quality and reduced the incidence of fruit decay. CO₂ treated fruit within PE film bags extended the shelf life of fruit by delaying the rate of softening and inhibiting the occurrence of fruit decay.
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