High CO 2 concentrations as well as controlled atmosphere storage are widely used to extend the storage and shelf-life of many fruits. To investigate the effect of these storage procedures on several berry fruits, strawberries, raspberries, currants and blackberries were stored at three different elevated CO 2 concentrations, with or without a parallel reduction in O 2 . Vitamin C content (ascorbic acid plus dehydroascorbic acid) was reduced by high CO 2 concentrations (10–30% CO 2 ), particularly in strawberries. This reduction in vitamin C was moderate in black currants and blackberries and almost absent in raspberries and red currants when compared with strawberries. Reducing the O 2 concentration in the storage atmosphere in the presence of high CO 2 had little effect on the vitamin C content. Ascorbic acid was more diminished at high CO 2 than dehydroascorbic acid. This suggests a stimulating effect of high CO 2 concentrations on the oxidation of ascorbic acid and/or an inhibition of mono- or dehydroascorbic acid reduction to ascorbic acid.
Postharvest Biology and Technology – Elsevier
Published: May 1, 1997
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