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Effect of various temperatures and CO2 and O2 concentrations on the control of blue mould rot developments in "Shattenmorelle" sour cherry.

Author(s) : NABIALEK A., BEN J. M., CISEK B.

Summary

The most beneficial storage temperature was found to be 0 °C. After 9 days of storage at 0 °C and after subsequent storage for 3 days at 20 °C the percentage of healthy fruit was 95.8%. Controlled atmosphere storage with 10% CO2 plus 3% O2 at 2 °C significantly inhibited the development of blue mould rot (96.5% of healthy fruit). The elimination of CO2 from the atmosphere or an increase of O2 content to 11% plus 10% CO2 were not as effective in reducing the incidence of decay, decreasing the percentage of healthy fruit to 79.0% and 83.7%, respectively.

Details

  • Original title: Effect of various temperatures and CO2 and O2 concentrations on the control of blue mould rot developments in "Shattenmorelle" sour cherry.
  • Record ID : 2000-1926
  • Languages: English
  • Source: Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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