It. Agar et J. Streif, EFFECT OF HIGH CO2 AND CONTROLLED-ATMOSPHERE (CA) STORAGE ON THE FRUIT-QUALITY OF RASPBERRY, Gartenbauwissenschaft, 61(6), 1996, pp. 261-267
In storage experiments with raspberry, cv. 'Meeker', three different s
torage techniques were used: a) Cold storage at 1 degrees C, b) Cold s
torage 1 degrees C plus high CO2 treatments (10%, 20%, 30% CO2), witho
ut O-2 regulation (high CO2) and c) Cold storage 1 degrees C plus high
CO2 (10%, 20%, 30% CO2) plus 2% O-2 (CA storage). At 3 day intervals
and after additional 1 day shelf-life at 20 degrees C raspberries were
analysed for several quality parameters like percent sound fruit, tot
al soluble solids, titratable acidity, ascorbic and dehydroascorbic ac
id, ethanol, and acetaldehyde content and respiration. During the 9 da
y storage period, raspberries tolerated CO2 concentrations as high as
30%. The rate of sound fruits in CA and high CO2 treatments were found
higher than the control treatment. During 9 days in CA or high CO2 st
orage, raspberries had shown higher ethanol content but lower respirat
ion rates. Reduction of oxygen to 2% in combination with high CO2 conc
entrations (CA) did not bring a considerable beneficial effect in comp
arison to high CO2 treatments without O-2 reduction. Raspberry cv. 'Me
eker' can thus be stored successfully in 20% CO2 at 1 degrees C for ab
out 1 week plus 1 day shelf life.