Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Effects of Poststorage Short-term Controlled Atmosphere Treatment and Shelf Temperature on Physiology and Quality of Cold-stored 'Fuji' Apples

  • Park, Youn-Moon (Department of Food Science and Biotechnology, Andong National University) ;
  • Park, Hyo-Geun (Department of Food Science and Biotechnology, Andong National University) ;
  • Lim, Byung-Sun (Fruit Research Division, National Institute of Horticultural and Herbal Science)
  • Received : 2010.02.08
  • Accepted : 2010.05.07
  • Published : 2010.08.31
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Abstract

Short-term controlled atmosphere (CA) treatment and different shelf temperatures were imposed on cold-stored 'Fuji' apples to simulate export shipment using a mobile CA container and local distribution procedures. During successive 2 years, apples were harvested in late October and stored at $0^{\circ}C$ for 6 months in 2007-2008 season for preliminary test or for 4 months in 2008-2009 season for the full-scale experiment. Cold-stored apples were packaged in carton boxes and stored again at $0-1^{\circ}C$ for 2 weeks under different atmospheric conditions by seasons. Physiology and quality changes were investigated after the following procedures; continuous cold storage in air, CA treatment, and simulated marketing for 7 days on the shelf at 7 and $20^{\circ}C$. In the preliminary test, CA treatments after 6-month cold storage did not affect respiration, ethylene evolution, and quality changes. After 4-month cold storage in 2008-2009 storage season, in contrast, short-term CA significantly reduced respiration and ethylene evolution although effects on flavor attributes and flesh firmness were not significant. Low shelf temperature significantly reduced respiration and ethylene evolution, resulting in higher acidity and flesh firmness. Texture rating tended to be higher at low shelf temperature. The results indicated limited effects of short-term CA treatment when apples were cold-stored longer than 4 months, while low shelf temperature was beneficial to maintain quality.

Keywords

Acknowledgement

Grant : Cooperative Research Program for Agricultural Science and Technology Development

Supported by : Rural Development Administration

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