EFFECT OF HIGH CO2 AND CONTROLLED-ATMOSPHERE (CA) STORAGE ON THE FRUIT-QUALITY OF RASPBERRY

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.