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Controlled atmosphere-induced changes in pH and organic acid metabolism may affect colour of stored strawberry fruit.

Author(s) : HOLCROFT D. M., KADER A. A.

Type of article: Article

Summary

Skin and flesh of "Selva" strawberries stored at 5 °C in air or 2 kPa O2 became darker red and accumulated anthocyanin levels, but these changes were reduced in fruit stored in air + 20 kPa CO2, 2 kPa O2 + 20 kPa CO2, 0.5 kPa O2, and 0.5 kPa O2 + 20 kPa CO2. Increasing pH and decreasing titratable acidity in tissues during storage, especially in the internal tissues, were more marked in fruit stored in high CO2 atmospheres. Since pH affects colour expression of the anthocyanin pigment, these changes may contribute to the observed changes in colour.

Details

  • Original title: Controlled atmosphere-induced changes in pH and organic acid metabolism may affect colour of stored strawberry fruit.
  • Record ID : 2001-0301
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 17 - n. 1
  • Publication date: 1999/09

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