The response of apples cv. Cox's Orange Pippin to different concentrations of oxygen in the storage atmosphere

Annals of Applied Biology

Volumn 114, Issue 1, 1989, Pages 149-156

  STOW, J ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84984093982     PISSN: 00034746     EISSN: 17447348     Source Type: Journal    
DOI: 10.1111/j.1744-7348.1989.tb06795.x     Document Type: Article

References (19)

1. Experimental storage of Eastern‐grown ‘Delicious’ apples in various controlled atmospheres
2. Influence of extremely low oxygen‐storage atmospheres on the respiration behavior of apples
3. Effect of a brief CO, exposure on ethylene production
4. Effect of low‐oxygen atmosphere on storage scald and quality preservation of ‘Delicious’ apples
5. The partition ratio of alcohol between air and water, urine and blood; estimation and identification of alcohol in these liquids from analysis of air equilibrated with them
6. On developing a colloquial vocabulary for the description of eating quality
7. Physiological responses of apple fruits to oxygen concentrations
8. Opposing effects of daminozide and ethylene on induction of flesh softening in apple fruits
9. 2, treatment
10. Effects of storage procedures and low oxygen and carbon dioxide atmospheres on storage quality of ‘Spartan’ apples
11. 2 levels
12. Responses of ‘Mclntosh’ apples to low oxygen storage
13. Fruit quality and respiration of ‘McIntosh’ apples in response to ethylene, very low oxygen and carbon dioxide atmospheres
14. Nomenclature for internal storage disorders of apples
15. Effects of rate of establishment of storage conditions and ethylene removal on the storage performance of ‘Cox's Orange Pippin’ apples
16. The effects of high carbon dioxide pre‐treatments and ethylene removal on the storage performance of apples cv. ‘Cox's Orange Pippin
17. A recording laboratory penetrometer for fruit