PRESERVATION OF THE QUALITY AND NUTRITIONAL VALUE OF FRUIT AND VEGETABLES BY CA STORAGE

Appropriate CA-conditions using a lower oxygen and a higher carbon dioxide content are presently available as a means to control ripening and ageing of fruits and vegetables, and to reduce the metabolic activity.

Specific beneficial effects of proper CA-storage conditions on the presentation of quality and nutritional value are:

• delayed softening and mealiness (apples, pears, tomatoes)

• delayed toughening (asparagus)

• chlorophyll retention (apples, pears, leaf vegetables)

• inhibition of anthocyanin formation (gooseberries, sweet peppers)

• inhibition of the browning of cut surface (cut vegetables)

• better flavour retention (cabbage)

• reduction of disorders (scald, core flush) and decay (berries)

• higher nutritional value after storage (vit.
  C)

Caution must be used with too low oxygen atmospheres (near 1% O₂) because of the risk of anaerobic respiration.
This causes high levels of ethanol and acetaldehyde in the fruit which give rise to breakdown and develop off-flavours.
A too high CO₂ content can also have deleterious effects such as external discolouration, off-flavours and breakdown (cavities, internal breakdown).

International Symposium on Quality of Fruit and Vegetables: Influence of Pre- and Post- Harvest Factors and Technology

M. Herregods

C.A.-storage, quality, disorders, decay

https://doi.org/10.17660/ActaHortic.1995.379.40