EFFECT OF SLICING AND CONTROLLED-ATMOSPHERE STORAGE ON THE ASCORBATE CONTENT AND QUALITY OF STRAWBERRIES AND PERSIMMONS

Changes in quality, total ascorbic acid, reduced ascorbic acid and deh ydroascorbate in fresh cut 'Selva' strawberries (Fragaria x ananassa D uch.) held for 7 days and 'Fuyu' persimmons (Diospyros kaki L.) held f or 8 days at 5 degrees C in air or controlled atmospheres were evaluat ed. Various atmospheres had significantly different effects on the col or, pH, and titratable acidity of the fruits. The two fruits responded differently to the wounding stress in regards to oxidation of ascorbi c acid, but in both cases, the postcutting life based on visual qualit y ended before significant losses of total ascorbic acid occurred. Con trolled atmospheres of 2% O-2, air + 12% CO2 or 2% O-2 + 12% CO? had n o significant effect on changes in total ascorbate content for either fruit. Washing of intact or sliced strawberries in 100 ppm sodium hypo chlorite was found to induce significant oxidation of reduced ascorbic acid, but resulted in no changes in total ascorbic acid.