EFFECT OF SHORT-TERM CO{sub}2 TREATMENTS ON STORAGE BEHAVIOUR OF 'PILAFA DELICIOUS' APPLES

摘要

Pilafa Delicious apples put in experimental cells lodged in a cold room (0°C, 90% RH) were udergone three types of CO{sub}2 shock (10% - 3 days, 20% - 3 days, 10% - 6 days). CO{sub}2 treatment seems to delay the chlorophyle degradation and red pigment synthesis, maintaing thus the initial colour. The psysico-chemical characteristics as well as the taste, the texture and the flavour of apples are favourably influenced by these CO{sub}2 treatments and especially by 20% CO{sub}2 for 3 days and 10% CO{sub}2 for 6 days ones.