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Baojiao strawberry storage life influenced by the treatments of carbon dioxide and sulfur dioxide.

[In Chinese. / En chinois.]

Author(s) : FENG S. Q., GIANG W. H., YANG D. Q., CAO J. S.

Type of article: Article

Summary

By avoiding injuries during harvesting and precooling promptly to 0 deg C, strawberry cv. Baojiao fruits were successfully stored for 10 days at 0-2 deg C. Modified atmosphere storage (10-20% CO2) slowed the respiration rate and reduced decay. Off-flavours were detected in fruits stored in 20-30% CO2. Sulphur dioxide fumigation suppressed Botrytis sp. mould, but in excess it caused skin injury.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1995-2971
  • Languages: Chinese
  • Source: Acta Agric. Univ. Pekin. - vol. 19 - n. 3
  • Publication date: 1993

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