Short exposures of red raspberry (Rubus idaeus L.) to high carbon dioxide and low oxygen at low temperature prevent postharvest grey mold (Botrytis cinerea Pers.)
1993
Mencarelli, F. | Lucentini, L. | Massantini, R. | Botondi, R. (Universita della Tuscia, Viterbo (Italy). Istituto di Tecnologie Agroalimentari)
Short exposures (1-3 days) of raspberries (Rubus idaeus L.) to high CO2 and low O2 atmospheres controlled the development of grey mold within 2 or 3 days of shelf life at 20 deg. C and 60% R.H.. 80% CO2 and 30% O2 maintained the amount of decayed berries between 0 and 7 % within 2 days of shelf life. 38% CO2 and 13.5% O2, in the same interval of shelf life, allowed 19-29% decay. Unfortunately, 84% CO2 + 3% O2 induced the development of off-odor which did not disappear in shelf life. 38% CO2-treated raspberries for 24 and 72 hours kept the fresh red color for another 1 to 2 days of shelf life, developing a light off-flavor on the second day. Ascorbic acid content decreased very quickly regardless of the treatment
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