D'Aquino, Salvatore and Piga, Antonio <1965- > and Molinu, Maria Giovanna and Agabbio, Mario Carlo Salvatore and Papoff, Claudio (1998) Maintaining quality attributes of "Craxiou de porcu" fresh fig fruit in simulated marketing conditions by modified atmosphere. In: First International Symposium on Fig, 24-28 June 1997, Izmir, Turkey. Leuven, International Society for Horticultural Science. p. 289-294. (Acta Horticulturae, 480). ISBN 978-90-66057-51-7. Conference or Workshop Item.
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"Craxiou de porcu" second crop figs harvested in the middle of October were left unwrapped (A) or wrapped with a 19 μm heat shrinkable polyethylene film in polystyrene trays either modifying the in-package atmosphere by adding 100% CO2 (B) or 100% N2 (C) or by adding no gas inside the packages (D). Soon after the fruit was stored for 1 week at simulated marketing conditions (15°C and 80% RH). Respiration rate, in-package atmosphere composition, weight loss, decay and overall appearance were followed every day. Respiration rate of unwrapped fruit decreased with time in storage. After a rapid decrease, the in-package CO2 concentration of group B was similar (13%) to that of group D, the CO2 increased, but less in the former than in the latter. In group C the level of CO2 was always 3-4% lower than the other two wrapped groups. Internal O2 concentration ranged between 11% and 13% during the first 2 days of storage with the highest values in N2 treated fruit, then decreased progressively and after a week of storage was less than 4%. The plastic film was very effective in maintaining freshness, delaying aging and reducing weight loss; in contrast, unwrapped fruit, after 2 days of storage, decayed, shrinked and was not suitable for marketing. The N2 modified atmosphere was more effective in delaying decay development than the other treatments, after 5 days the percentage of rotten fruit was about 30%, versus 55 % for the other package treatments.
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