ShareEffects of high CO2 concentration on browning injury and phenolic metabolism in loquat fruits.
Author(s) : DING C. K., CHACHIN K., UEDA Y., et al.
Type of article: Article
Summary
During 5 days of controlled-atmosphere storage in 12% CO2 with either air or 2% O2, internal browning and brown surface spotting were developed. The symptoms increased with extended storage. No injury symptoms were found in fruits during the first 5 days of storage in air or 2% O2 controlled-atmosphere conditions. The levels of phenolic compounds decreased. High CO2 may initially cause an accumulation of phenolic compounds.
Details
- Original title: Effects of high CO2 concentration on browning injury and phenolic metabolism in loquat fruits.
- Record ID : 2000-1914
- Languages: English
- Source: J. jap. Soc. hortic. Sci. - vol. 68 - n. 2
- Publication date: 1999
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Controlled atmosphere; Browning; Testing; Cold storage; Tropical fruit
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- Date : 1997
- Languages : English
- Source: Proceedings of the Third International Symposium on Kiwifruit.
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- Source: Fruits - vol. 54 - n. 1
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- Languages : English
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