LONG-TERM STORAGE OF RED CURRANTS UNDER CONTROLLED ATMOSPHERE CONDITIONS

Five red currants cultivars were stored for 8 to 25 weeks at 1°C, in 0, 10, 20 and 30% carbon dioxide in combination with low oxygen (2%) or high oxygen concentration (not controlled, 15–21%). The currants had been picked 4 times at weekly intervals during the normal harvest period for each cultivar.
Weight loss and fruit rot were monitored during the storage period and shelf-life.
Quality parameters were evaluated including total soluble solids, acidity and viscosity.

Drying through the fruitstalk and other weight losses were high during the first 8–11 weeks of storage, independent of the storage condition.
Within each cultivar the earliest berries were more sensitive to rot.
Increased carbon dioxide concentration reduced percentage of fruitrot significantly.
Reduced oxygen concentration only reduced fruitrot at low carbon dioxide concentrations.
Levels above 20% carbon dioxide caused internal breakdown and fruit discolouring in some cultivars after 13 weeks of storage.
Low oxygen concentrations further increased these symptoms.

Viscosity of the pulp from currants stored at 0 or 10% carbon dioxide was continuously high.
Viscosity of pulp from currants stored at 20 or 30% carbon dioxide was in general significantly lower.
The viscosity appeared to be a rather variable phenomenon.

Best storage results were obtained at 20% carbon dioxide with 2% oxygen.
After storage of more than 20 weeks at this condition, fruits still had a reasonable quality.

VI International Symposium on Rubus and Ribes

F. P.M.M. Roelofs, A.J.P.v. Waart

https://doi.org/10.17660/ActaHortic.1993.352.31