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Physical and mechanical changes in strawberry fruit after high carbon dioxide treatments.

Author(s) : HARKER F. R., ELGAR H. J., WATKINS C. B., et al.

Type of article: Article

Summary

'Pajaro' strawberry (Frageria x ananassa Duch.) fruit were exposed to 5-40% CO2 for 0-3 days, followed by normal cold storage at 0 °C for up to 3 weeks. Strawberry fruit were firmer in air storage at 0 °C than at harvest. Firmness was further enhanced by CO2 treatments.

Details

  • Original title: Physical and mechanical changes in strawberry fruit after high carbon dioxide treatments.
  • Record ID : 2001-0303
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 19 - n. 2
  • Publication date: 2000/06

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