Abstract
Abstract ‘Blenheim’ and ‘Tilton’ apricots were stored under several CA conditions at 0°C and in air storage at −1°C. Loss in acidity with time in storage was more rapid in air than in CA. Oxygen level seemed more important than CO2 in influencing rate of acid loss. Taste panels evaluating the canned fruit were able to differentiate between fruits of different harvest maturities and ascribed better flavor to the more mature fruits. Fruits canned the day of harvest were of better quality than those canned after storage. Flavor deteriorated progressively as storage time increased. The rate of flavor deterioration was less in CA than in air, although the air lots had been held at a slightly more favorable storage temp. ‘Blenheim’ apricots stored in atmospheres containing 2.5 to 3.5% CO2 had better flavor than those stored in atmospheres higher in CO2. Approximately equal flavor deterioration of ‘Blenheim’ apricots occurred in 3 weeks in air, 5 weeks in low O2 atmospheres with 5 and 10% CO2, and 7 weeks in low O2 atmospheres containing 2.5 to 3.5% CO2. ‘Blenheim’ apricots were greatly preferred over ‘Tilton’. The potential storage life of ‘Tilton’ in relation to acceptable flavor was much less than that of ‘Blenheim’.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of the American Society for Horticultural Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
