Showing papers on "Ripeness published in 1968"

Studies on the extension of shelf-life of fresh fruits and vegetables. V

Abstract: 1. After harvest at turning stage, the respiration of tomatoes kept at 24-26°C increased with rising of ripeness score, and it reached to the climacteric maximum at the score 5. The fruit“Fukuju No. 2”produced CO2 in the rate of approximately 40mg/kg/hr.When the tomatoes harvested at the same maturing stage as above were packaged with polyethylene bag (0.03mm thickness), the slow rising of ripeness score was observed, and the peak rate of their CO2 production was 16mg/kg/hr, corresponded to 40% of non-packed tomatoes at the climacteric maximum.2. By keeping the tomatoes at 10-11°C, the respiratory climacteric maximum did not appear clearly, and also the rate of their respiration was less than that of polyethylene packed tomatoes kept at 24-26°C. But the ripeness score in the former seemed to increase rapidly more than the latter.3. Making a comparison of the components between packed and nonpacked ones, the decrease of total acidity in gelling pip in the former was less than the latter. As compared with flesh part, gelling pip contained a great deal of starch, and it decreased gradually during storage. However, there was no difference between both treatments.4. From the results of the respiration of tomatoes and the gas component of atmosphere, it was found that the respiration of fruit was affected by concentrations of both CO2 and O2. And then, the CO2 production by fruit depended on the concentration of CO2 rather than O2 in the atmosphere, on the contrary, O2 uptake by fruit was closely related with O2 concentration in the atmosphere.However, it seemed that the influence of O2 concentration on the respiration of fruits was rather greater than that of the CO2 concentration, because O2 uptake of tomatoes decreased remarkably under a certain limit of O2 concentration.