Improvement of aroma of Cox’s Orange pippin apples stored in low oxygen atmospheres
- 1 January 1984
- journal article
- research article
- Published by Taylor & Francis in Journal of Horticultural Science
- Vol. 59 (4) , 515-522
- https://doi.org/10.1080/00221589.1984.11515226
Abstract
Summary Storing Cox’s Orange Pippin apples in 1.25% O2 leads to increased firmness and reduced aroma compared with storing in 2% O2. Raising oxygen levels during the storage period from 1.25% to 2% enhanced organoleptic aroma to a level indistinguishable from that of fruit stored in 2% O2, but the benefits of 1.25% O2 in terms of increased firmness ex-store were maintained. Raising the O2 level in storage can be delayed until relatively close to marketing in order to get maximum firmness while still increasing aroma.This publication has 2 references indexed in Scilit:
- The metabolism of alcohols by apple fruit tissueJournal of the Science of Food and Agriculture, 1981
- Physiological responses of apple fruits to oxygen concentrationsAnnals of Applied Biology, 1980