Market Quality of Radishes Stored in Low O2-Atmospheres1
Open Access
- 1 March 1972
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 97 (2) , 164-167
- https://doi.org/10.21273/jashs.97.2.164
Abstract
Oxygen at 1% was optimal for topped red radishes stored at 5 or 10°C because it retarded softening and new root and top growth. At 2.5°, the radishes kept well in air. Roots were injured by 1/2% O2 during 15 days at 10° and by 1/4% O2 during 8 days at 10° or 15 days at 5°. Bacterial decay, surface mold, a purplish discoloration, and off-flavors were symptoms of low-O2 injury. Slowing of deterioration due to low O2 generally persisted during 3 subsequent days in air at 10°, but injuries induced by low O2 intensified in air. Pithiness was independent of O2 concn, but increased during storage at 5 and 10°. The relation between pithiness and translucence is discussed. One-half and 1/4% O2 inhibited the growth of aerial mycelium of Peronospora parasitica Pers. ex Fr. on radishes with typical black downy mildew lesions.Keywords
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