Relationship between Low-oxygen Induced Injury and Respiration in Several Fruits under Hypoxia

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  • 低酸素濃度下の数種果実における低酸素障害発生と呼吸活性との関係
  • テイサンソ ノウド カ ノ スウシュ カジツ ニ オケル テイサンソ ショウガ

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The relationship between low-oxygen induced injury and respiration rate in four kinds of fruits under air, 0% O2, 1% O2, 3% O2, 5% O2 and 10% O02 atmospheres was investigated. Calyx browning was observed in sweet pepper fruits stored in 0% O2 for 2 days. The development of off-flavor was perceived in eggplant stored for 3 days, in Japanese pears stored for 4 days and in Japanese persimmons stored for 7 days in 0% O2 atmosphere condition. The tendency in the suppression of respiration rate under low O2 conditions was different among four fruits stored in various O2 concentrations, whereas it did not have a relation with the development of low-oxygen induced injury. The CO2 production decreased with reducing O2 concentration up to 1%, and the CO2 production increased at 0% O2 level. The minimum CO2 production was at 1% O2 level. In an O2 concentration more than the anaerobic compensation point, which is defined as the oxygen concentration at which CO2 production is minimum, symptoms of low-oxygen induced injury were not observed in any fruits tested.

Journal

  • Food Preservation Science

    Food Preservation Science 24 (5), 303-308, 1998

    Japan Association of Food Preservation Scientists

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