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http://dx.doi.org/10.11002/kjfp.2011.18.2.143

Suppression of Chilling Injury and Maintenance of Quality Characteristics in Prunus Mume Fruits Stored under Controlled Atmosphere  

Choi, Sun-Young (National Institute of Horticultural & Herbal Science, RDA)
Cho, Mi-Ae (National Institute of Horticultural & Herbal Science, RDA)
Hong, Yoon-Pyo (National Institute of Horticultural & Herbal Science, RDA)
Hwang, In-Kyeong (Department of Food & Nutrition, Research Institute of Human Ecology, Seoul National University)
Chung, Dae-Sung (National Institute of Horticultural & Herbal Science, RDA)
Yun, Seok-Kyu (National Institute of Horticultural & Herbal Science, RDA)
Publication Information
Food Science and Preservation / v.18, no.2, 2011 , pp. 143-148 More about this Journal
Abstract
This study was conducted to investigate the effect of CA(4% $O_2$ and 7.5% $CO_2$) storage on the quality characteristics and chilling injury in 'Nanko' prunus mume fruits at 1, 5, and $9^{\circ}C$. CA storage reduced production of $CO_2$ and $C_2H_4$ significantly. Hue values of fruit skin were significantly higher in fruits stored at $1^{\circ}C$ and $5^{\circ}C$ than $9^{\circ}C$. Weight loss was much lower in fruits stored under CA storage. Soluble solids content (SSC) titratable acids (TA), and firmness were maintained and electrolyte leakage was lower in fruits stored under CA storage. Ratios of chilling injury and decay were increased faster at $5^{\circ}C$ and $9^{\circ}C$ than $1^{\circ}C$. The chilling injury was suppressed in fruits of CA storage compared with control fruits during cold storage. These results indicate that CA storage at $1^{\circ}C$ of prunus mume fruits extended the storage life up to 30 days without quality deterioration. effectively.
Keywords
Prunus mume; controlled atmosphere; chilling injury; physicochemical property;
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Times Cited By KSCI : 1  (Citation Analysis)
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