Low Oxygen CA Storage of 'Fuji' Apples

후지 사과의 저산소 CA저장

  • Chung, Hun-Sik (Postharvest Technology Reserch Institute, Kyunpook National University) ;
  • Chung, Shin-Kyo (Department of Food Science & Technology, Kyungpook National University) ;
  • Choi, Jong-Uck (Department of Food Science & Technology, Kyungpook National University)
  • 정헌식 (경북대학교 농산물가공저장유통기술연구소) ;
  • 정신교 (경북대학교 식품공학과) ;
  • 최종욱 (경북대학교 식품공학과)
  • Published : 1999.10.31

Abstract

The quality changes by storage conditions were examined in order to establish the optimum CA storage conditions of unbagged and bagged 'Fuji' apples. The weight retention rate of apples was higher in CA than air storage, but there was no significant difference among CA conditions. Bagged apples had higher weight than unbagged apples under the same condition. The loss of flesh firmness, titratable acidity and green color of apples was retarded more effectively in 1% $O_2$ than 3% $O_2$ storage, and in $0^{\circ}C$ and 3% $CO_2$ than $2^{\circ}C$ and 1% $CO_2$ with 1% $O_2$ Titratable acidity tended to decrease more rapidly in bagged than unbagged apples. Soluble solid was not affected by storage conditions. Internal browning was developed within 2 months in 1% $O_2$ and 3% $CO_2$ storage, but there was no significant difference according to storage years and bagging treatment. At the sensory evaluation, unbagged apples were rated as higher quality than bagged apples after 8 months storage, and the hardness, juiciness, acidity and overall acceptability of apples stored in 1% $O_2$ were Higher than those in 3% $O_2$ but those of apples stored in 1% $O_2$ were not affected by $CO_2$(1, 3%) and temperature(0,\;$2^{\circ}C)$ differences. Above results suggest that the optimum CA storage condition of 'Fuji' apples is $0^{\circ}C,\;1%\;O_{2}+1%\;CO_2$.

Keywords

CA storage;Fuji apple;low oxygen;internal browning