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Effects 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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