Effect of increasing concentration of carbon dioxide in controlled atmosphere storage of plums cv. Wegierka Zwykla (Prunus domestica L.). Pt. 2. Changes in the content of soluble sugars, organic acids, and total phenols in the aspect of fruit taste
1992
Ben, J. (Agricultural University, Krakow (Poland). Chair of Pomology) | Gaweda, M. (Agricultural University, Krakow (Poland). Agrochemical Laboratory)
During controlled atmosphere storage of plums their taste quality was determined at 2-week intervals. After 10 weeks the best taste was preserved in fruit from the combination of 5 percent CO2 + 3 percent O2. An increase in carbon dioxide content to 15 percent gave good results up to the eighth week of storage: in the last period a tart taste appeared in the plums. Six weeks were determined as an optimum period of storage at 3 percent CO2+3 percent O2 and of cold storage. High positive correlations were obtained between the taste quality of plums and the level of soluble sugars, organic acids, and total phenols in their flesh
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