Study on CA Storage Indices of Fuji Apple
Chun Wang
Abstract
Chun Wang
Abstract
Results of an experiment with Fuji apple variety indicated that CA storage delayed fruit softening significantly,and reduced the endogenous ethylene content,thus prolonged the fruit storage life up to 8 months and maintained its good quality;the main cause of flesh browning of Fuji apple during storage was the elevation of CO2 concentration,however,the reduction of O2 concentration aggravated the flesh browning;too long storage and senescence induced flesh browning of Fuji apple as well;the combination of 2%CO2 with 5%O2 was recommended CA storage conditions for Fuji apple.
OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Results of an experiment with Fuji apple variety indicated that CA storage delayed fruit softening significantly,and reduced the endogenous ethylene content,thus prolonged the fruit storage life up to 8 months and maintained its good quality;the main cause of flesh browning of Fuji apple during storage was the elevation of CO2 concentration,however,the reduction of O2 concentration aggravated the flesh browning;too long storage and senescence induced flesh browning of Fuji apple as well;the combination of 2%CO2 with 5%O2 was recommended CA storage conditions for Fuji apple.
Key concepts: Browning, Flesh, Softening, Horticulture, Postharvest, Chemistry, Ethylene, Controlled atmosphere