Influence of Methyl Bromide Fumigation on the Internal Browning and Organic Acid Contents in Apple ‘Fuji ’ Fruits

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  • リンゴ‘ふじ’の果実内褐変と有機酸含量に及ぼす臭化メチルくん蒸処理の影響
  • 収穫後の貯蔵・流通 リンゴ'ふじ'の果実内褐変と有機酸含量に及ぼす臭化メチルくん蒸処理の影響
  • シュウカク ゴ ノ チョゾウ リュウツウ リンゴ フジ ノ カジツ ナイ カッペン ト ユウキサン ガンリョウ ニ オヨボス シュウカ メチル クンジョウ ショリ ノ エイキョウ

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Abstract

Unbagged ‘Fuji’ apple fruits were fumigated with different concentraitions (38, 48 and 58 g·m−3) of methyl bromide (MB) for 2 hrs at 15 °C, then aerated for 1 hr. These fruits were then stored at 0 °C for 10 days followed by 15 °C for 7 days in a sealed styrofoam box. Carbon dioxide concentration in the box containing the fruits fumigated with MB increased during storage. In the fruits that had been fumigated with MB (20.1 g·m−3) and stored at 15 °C for 10 days in the sealed box without aeration, internal browning was observed in all fruits. These results indicated that aeration to reduce internal browning by MB fumigation was important. Carbon dioxide concentration in sealed box containing fruits fumigated with MB increased, but oxygen concentration slightly decreased. It was suggested that the organic acid could be utilized as a respiration substrate in fruits fumigated with MB. Titratable acidity in this fumigated fruits was remarkably lower than that of other fumigated fruits. Concentration of malic acid in these fumigated fruits decreased. These results showed that MB fumigation affected the organic acid metabolism in relation to respiration.<br>

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