熏蒸
采后
可滴定酸
乙烯
更年期
园艺
化学
改性大气
可控气氛
栽培
抗坏血酸
呼吸速率
食品科学
植物
呼吸
保质期
生物
催化作用
更年期
生物化学
遗传学
作者
Rahil Malekipoor,Zora Singh,Stuart Johnson,Alan D. Payne
标识
DOI:10.1016/j.fpsl.2022.100958
摘要
This work investigated the effects of lemon and cinnamon oil fumigation on quality parameters and ethylene production of organic apples when kept for 100 and 180 d in a controlled atmosphere condition. Apples were fumigated with 3, 4 or 5 μM of lemon or cinnamon oils in 60 L sealed plastic barrels for 24 h at room temperature (∼20 °C) and untreated apple fruit was considered as a control. Following 180 d storage, both lemon and cinnamon oil fumigations significantly decreased the climacteric ethylene production rates, maintained higher quality parameters and reduced superficial scald disorder in both cultivars in comparison with the control fruit. Also, fumigated apples exhibited an increased in firmness up to 26 %, titratable acidity up to 92 %, total phenol up to 130 %, ascorbic acid up to 92 % and total antioxidants up to 104 % when compared with control. Respiration climacteric peaks were reduced in both cultivars stored for 180 d as well. Therefore, through ethylene inhibition, lemon and cinnamon oils have the potential for use in organic apple production to maintain postharvest apple quality.
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