The concept of dynamic CA storage (DCA) involves the reduction of the oxygen level in the storage atmosphere to near the lowest level tolerated by the fruit, the so-called anaerobic compensation point. Fruit quality loss during DCA storage is presumed to be slowed down compared to normal ULO storage. Storage conditions below the critical oxygen level will cause anaerobic conditions followed by severe quality losses in stored fruit. Two methods based on RQ and fluorescence signal F-α monitoring have been tested to detect the critical oxygen concentration (ACP) during dynamic CA-storage (DCA) of several apple varieties. Both methods yielded identical oxygen values for ACP. ACPs found were at concentrations as low as 0.2 – 0.4%, depending on the apple variety. After the critical oxygen limit was reached, the oxygen concentration was increased by about 0.1 – 0.3% above the critical limit. In this way, fruits were held for 200 days at oxygen levels of 0.3% to 0.6% without causing physiological disorders. Fruit firmness values of DCA stored apples were in general significantly higher than those of ULO-stored control fruit after storage for about 200 days.
Soya-, cereal-, seed- or nut-based plant drinks are consumed increasingly frequently as milk substitutes. Agroscope researchers have studied the macro- and micronutrients in these drinks and have identified major differences between the plant drinks themselves as well as in comparison with milk.
Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.
Spring J.-L., Reynard J.-S., Verdenal T., Zufferey V., Cléroux M., Dienes-Nagy Á., Bourdin G., Bieri S., Blouin A., Carlen C., Favre G.
Safeguarding the clonal diversity of Muscats in the Valais has enabled the characterisation of 42 Muscat à petits grains and 36 Moscato Giallo clones. The characteristics of the two are quite distinct, particularly their aromatic potential. The best clones will be included in the Swiss certification scheme.