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Effects of carbon dioxide on shelf-life and post harvest decay of strawberry fruit.

Author(s) : CHAMBROY Y., GUINEBRETIERE M. H., JACQUEMIN G., REICH M., BREUILS L., SOUTY M.

Type of article: Article

Summary

Effect of different atmospheres (low 02 and high CO2 concentrations) on biochemical changes and on the development of fungal pathogens were studied. At 10 deg C, high CO2 concentration (greater than 10%) markedly reduces fungal development and the fruit has a better appearance and a firmer texture. At 20 deg C, control of fungal development was possible, regardless of the modified atmosphere composition.

Details

  • Original title: Effects of carbon dioxide on shelf-life and post harvest decay of strawberry fruit.
  • Record ID : 1994-0953
  • Languages: English
  • Source: Sci. Aliments - vol. 13 - n. 3
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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