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Conference Papers Year : 2003

Superficial Scald versus Ethanol Vapours: A Dose Response

Abstract

Early picked "Granny Smith" apples (Malus domestica Borkh.) were stored under air or CA (controlled atmosphere at 2 kPa O2 and <1 kPa CO2) at 1°C. During the first week of storage, fruit was subjected to ethanol vapours in doses from 0 to 8 g/kg of fruit. Ethanol at 4 g/kg protected fruit against superficial scald in CA storage for at least 5.5 months, plus two weeks in cold air storage, plus a week at ambient temperature. Ethanol at 6 g/kg protected fruit in cold air storage for 3 months, plus a week at ambient temperature. Effects of ethanol vapours and CA on headspace ethylene levels are discussed. Ethanol vapours did not cause significant off-flavours in "Granny Smith" apples (consumer panel, hedonic scale), or purpling of the skin of Red Delicious apples (visual assessment).
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Dates and versions

hal-04039317 , version 1 (21-03-2023)

Identifiers

  • HAL Id : hal-04039317 , version 1
  • OATAO : 1509

Cite

Christian Chervin, Line Brouard, Guillaume Frémondière, Pascale Westercamp, N. Thieffry, et al.. Superficial Scald versus Ethanol Vapours: A Dose Response. 8th International Controlled Atmosphere Research Conference, Jul 2001, Rotterdam, Netherlands. pp.117-121. ⟨hal-04039317⟩
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