Effect of low oxygen treatment for 9 days at 5 degrees C or 18 degrees C on postharvest quality of ripe apricots

Ripe apricots (14-15% soluble solids content, SSC) were treated with 1, 4 a nd 10% O-2 humidified atmospheres for 9 days at 5 degrees or 18 degrees C, and then kept for 5 days in shelf Life (S.L.) (air at 18 degrees C and 85% relative humidity). Control fruits were continuously kept in air at 5 degre es C for 9 days plus 5 days at 18 degrees or at 18 degrees C continuously. Even though at 18 degrees C during treatment and during S.L., ethylene prod uction was reduced in the low oxygen atmosphere (1 and 4%), firmness of apr icots quickly declined; at the end of the test the fruits were judged unsal eable due to texture and flavor by a subjective sensory evaluation. Ethanol content rose more in air and 10% O-2-treated apricots than in low oxygen a tmospheres. ADH activities were correlated to ethanol content in the fruits . At 5 degrees C, 1% O-2-treated fruits maintained very good firmness durin g shelf life and were scored saleable by the sensory evaluation. SSC remain ed higher than in the other samples. No ethanol flavor was detected at the end of the test. In conclusion, 1% O-2 treatment for 9 days at 5 degrees C is satisfactory to maintain sensorial quality and purchase quality of ripe apricots during 5 days of distribution in air at 18 degrees C.