ウメ及びカボスの品質保持に及ぼすエチレン•アセトアルデヒド除去剤とフィルム密封包装の効果

Abstract

A simple CA storage method using both ethylene-acetaldehyde (E•A) removing agent and seal-packaging with plastic film bags was applied to mature-green Japanese apricot (Mume)(Prunus mume Sieb. et Zucc.) and green Kabosu fruits (Citrus sphaerocarpa hort. ex Tanaka). The effects of each gas level in the sealpackaged bag (ethylene, acetaldehyde and carbon dioxide) on the keeping quality and physiological injury were examined by using the film properties as parameter.(1) Mature-green Mume could be stored at 20°C for more than 9 days by this method.(2) The physiological injury on mature-green Mume increased remarkably at a carbon dioxide level of about 20% and occured in almost all fruits at higher than 25%. Whereas in the presence of E•A removing agent, the physiological injury was suppressed remarkably and the ratio of injured fruits was 0-4% at a carbon dioxide level below 25%.(3) When green Kabosu fruits were stored at 5°C by this method, degreening and the physiological injury were not detected for more than 4 months.(4) The physiological injury on Kabosu fruits increased remarkably at an acetaldehyde concentration above 2ppm and rached 100% at 10ppm.(5) The level of carbon dioxide in seal-packaged bag had a significant influence on ethylene and acetaldehyde production, and it was determined by both the respiration of fruit and the gas permeability of film.