Internal and external factors of fruit rot
After harvesting the fruit is still an organism lives. Inhalation of oxygen, it must continue to breath. Release the carbon dioxide, and releasing heat to make fruit has the resistant capability of the adverse environmental and pathogenic microorganisms. These are closely related to the freshness of fruits. the Factors affecting metabolic activity and fruit storage effect, the main factors are external and fruit itself.
External factors include temperature, humidity and gas composition.
Low temperature can inhibit fruit respiration and other metabolic processes, thus delaying the aging process. Without the occurrence of chilling injury, should be used at the lowest possible temperature to prolong the storage period;
Gas composition also has a significant impact on fruit preservation, changing gas composition of surrounding environment, such as reducing the oxygen content and increase carbon dioxide levels can slow down the metabolic rate , can extend the storage time of fruits;
The plant roots of the fruits absorb moisture terminated after harvest, will cause changes in the structure, texture and surface, and therefore insist on a certain humidity, reduce water loss to adhere to the freshness and quality of the fruit also plays a key role.
Fruit own factors mainly refers to what type of fruit. Differences between different varieties of fruit respiration greatly. Fruits such as berries respiration rate greater than citrus and pome fruits. Respiration rate is greater than the late-maturing varieties of early maturing varieties. There are big differences in the amount of ethylene from ripening respiration differences also occur. Indeed there are a large number of ethylene after fruit picking. Speed up the fruit of naive and rot. All these show that ethylene gas can promote aging fruits and vegetables, and to accelerate respiration. The decisive factor in promoting water cooler naive rotting fruit.
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