Literature review and experimental data of chilled apple quality models

Considerable effort is made to extend the storage life of fresh fruits, and most of the methods used are centred on controlling the rate of respiration. Fresh fruits continue to respire even after harvest, consequently using up their stored nutrients while not being able to synthesize more, resulting to steady degradation of the product. Tijskens and Polderdijk (1996) show that quality attributes, such as texture, generally change with time, as part of the normal metabolism of the product. The respiration rate of a fruit depends on the gas composition of the environment in which it is stored. It is generally accepted that modified atmosphere (MA) can inhibit the loss of quality during the postharvest life in a wide range of products (Kader et al., 1989). To optimize the usage of MA in reducing postharvest losses, it is important to understand how quality degradation in fresh fruits depends on the gas composition. Also, like every other reaction, respiration and the other biochemical reactions responsible for the breakdown of fresh fruits during postharvest storage, depend on temperature. It is a common practice to store fruit at low temperature to preserve their quality. Again, a proper understanding of how temperature directly or indirectly affects the quality of fresh fruits during their postharvest life is very important for optimizing cool storage. [...]

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