Influence of Gas Mixture Fumigation of Ethyl Formate and Carbon Dioxide on Several Characteristics of Fresh Fruits and Vegetables (Bananas, Pineapples, Strawberries, Grapefruits, Satsuma mandarins, Squashes, and Other Vegetables)

摘要

Several characteristics of bananas, pineapples, strawberries, grapefruits, Satsuma mandarins, squashes, string beans, parsley, and broccoli were investigated with the aim of determining whether gas mixture fumigation with ethyl formate (EF， C_3H_6O_2), 75.2 mg/1, and carbon dioxide (CO_2), 374.9 mg/1, for 3 h at 15°C causes phytotoxicity. EF sorption into a commodity was concluded to depend on the commodity's surface area. Fumigated bananas, pineapples, strawberries, and squashes showed no difference in weight, hardness, color, soluble solid content, or flavor compared with untreated controls except for the banana surface color and squash flavor. Some color change was observed on the surface of bananas because of insufficient evaporation of liquefied EF; fumigated squashes were considered preferable in a flavor test. EF and CO_2 gas mixture did not appreciably interfere with banana ripening. Characteristics including color (L*a*b* color space) of fumigated grapefruits and Satsuma mandarins were not different from those of untreated fruits, but Satsuma mandarins were softer 7 days after fumigation. EF gas concentrations for parsley and broccoli were substantially lower than that for string beans from beginning just after treatment. Parsley and broccoli mostly lost weight after 7 days of storage. The color of fumigated parsley changed markedly, accompanied by severe wilting, while broccoli showed no change. No negative effects were observed on the flavor of fumigated string beans and broccoli, whereas fumigated parsley showed its smell turned stronger and its leaves were coated with a viscous liquid.