INFLUENCE OF DIFFERENT STORAGE METHODS ON APPLE FRUITS QUALITY
Journal Title: FRUIT GROWING RESEARCH - Year 2017, Vol 0, Issue
Abstract
The temporary storage of fresh fruit as long as possible without qualitative depreciation and significant quantitative loss is a basic measure for the rhythmical supply of the market and the provision of a healthy diet. The objective of preservation is to keep fruit fresh as long as possible after harvesting, without major physical, chemical or biological changes in their composition. The knowledge of the physiological and biochemical processes that are produced in the fruits from the moment of their setting up to the harvest and during the preservation, in correlation with the external factors (ambient, climatic and technological), is a top research issue in the context of increasing the importance of fresh fruit consumption on human health. Conservation consists of a set of operations performed to maintain the quality of the products over a period of time, characteristic of each species and variety, in order to prolong the consumption period. The storage capacity is the acquisition of a product to maintain its quality after harvesting. The shelf life is the period during which the product keeps its own quality for fresh consumption under certain environmental conditions. This paper highlights the development of biometric apple indicators (mean fruits weight (g), weight loss (%), firmness (N), dry matter content (%Brix), fluorescence during storage using three methods of preservation: the classical - low temperature and humidity method, Paliflex controlled atmosphere box-palletsand Janny MT box storage method. Regarding to chlorophyll fluorescence, the Janny MT box storage method was the best method to preserve all varieties studied and increase significant fruit firmness.
Authors and Affiliations
Dorin Sumedrea, Alina Florea, Mihaela Sumedrea, Radu Coman, Madalina Militaru, Emil Chitu, Florin Cristian Marin, Claudia Nicola, Daniela Veringa
Keywords
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