warzywnictwo warzywnictwo
  Mapa witryny | Dojazd     
wtorek, 17.07.2018
.
.




Informacje ogólne
- Strona główna
- O Instytucie
- Dyrekcja
- Działalność
- Struktura organizacyjna
- Rada naukowa
- Konferencje i seminaria
- Aktualności
- Dojazd
Prace badawcze
- Współpraca z zagranicą
- Projekty zagraniczne
- Projekty krajowe
- Własność intelektualna
Usługi
- Oferta usługowa
- Szkolenia
Zasoby
- Strony pracowników
- Biblioteka
Wydawnictwa
- Oferta wydawnicza
- Publikacje
- Vegetable Crops Research Bulletin

General information | Instruction for authors | Search | Select issue
 

 

 

 

 

 

 

 


VCRB :: Contents of Volume 50/1999 :: Detailed information


EFFECT OF CONTROLLED ATMOSPHERE ON THE STORAGE OF CHINESE CABBAGE (BRASSICA RAPA L. VAR. PEKINENSIS (LOUR.) OLSSON)

Franciszek ADAMICKI and Marek GAJEWSKI*
Research Institute of Vegetable Crops, Konstytucji 3 Maja 1/3, 96-100 Skiemiewice, Poland *Warsaw Agricultural University - SGGW, Nowoursynowska 166, 02-766 Warszawa, Poland


Summary

In experiments carried out in 1993-1997, the Chinese cabbage cultivars Asten F1, Disko F1, Kingdom F1, Morillo F1 and Parkin F1 were stored at 0 °C under following controlled atmosphere (percentage of CO2 and 02, respec-tively): 2.5-1.5, 2.5-3.0, 5.0-3.0, 5.0-5.0, 8.0-5.0 and in air. Much better results � the highest percentage of marketable heads after storage � were obtained in the case of cultivars Morillo F1 Kingdom F1 and Parkin F1 than Asten F1 and Disko F1. Use of controlled atmosphere allowed to prolong the storage period of Chinese cabbage and to reduce losses as compared to storage in air. The highest quantity of marketable cabbage was obtained during storage under 2.5 % CO2 - 2.0 % O2 and 2.5 % CO2 -1.5 % O2. The higher level of CO2 in storage atmosphere (> 5 %) resulted in the greater losses of weight and trim, caused mainly by leaf rotting. Low content of 0; (1.5-3.0 %) combined with 2.5 % of CO2 was the more favourable for a long time storage. It has been found that Chinese cabbage is susceptible to physiological damage (brown midribs, spots or streaks of brown tissue of the leaves and midribs, pepper spots) and that cultivars seem to have different critical temperatures. For most of the cultivars tested the storage temperature 2 °C was better than 0 °C.

keywords:Chinese cabbage, cultivar, quality, storage, controlled atmosphere, physiological damage

[Back]      [Printer friendly version]