Effect of CO2 on physical, chemical, and quality changes in Burlington blueberries
C.F. Forney, M.A. Jordan, K.U.K.G. Nicholas
ISHS Acta Horticulturae 600: 587-593.
2003
บทคัดย่อ
Controlled atmosphere storage is used to extend the marketing season of highbush blueberries (Vaccinium corymbosum L.). To optimize fruit quality, the effects of CO2 concentration on fruit quality must be understood. Therefore, ‘Burlington’ blueberries were held in atmospheres of 0, 10, 15, 20, or 25 kPa CO2 with 15 kPa O2 and stored at 0 °C for 3, 6, or 9 weeks. Fruit quality was evaluated after each removal. Decay was inhibited by CO2, but concentrations of CO2 > 15 kPa caused softening and flesh discoloration. Soluble solids and titratable acids were not affected by the storage atmospheres. After 6 weeks of storage, concentrations of ethanol and ethyl acetate were about 18- and 25-fold greater, respectively, in fruit held in 25 kPa CO2 than in those held in 0 or 15 kPa CO2. Concentration of methyl acetate and methyl butanoate were reduced in fruit stored in elevated concentrations of CO2. Concentrations of other volatiles were not affected by storage atmosphere. Sensory evaluation of fruit stored in 0 or 15 kPa CO2 indicated that after 6 weeks the fruit held in 15 kPa CO2 were softer and less flavorful. The optimum atmosphere for the storage of ‘