ShareBaojiao 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
Links
See the source
Indexing
- Themes: Fruit
- Keywords: Strawberry; Precooling; Modified atmosphere; Treatment; SO2; Cold storage; Fruit; Storage life; CO2
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