Articles
EFFECTS OF HIGH CO2 STORAGE ON POSTHARVEST QUALITY OF CARAMBOLA FRUITS
Article number
943_27
Pages
213 – 216
Language
English
Abstract
The effects of high carbon dioxide atmosphere (5 and 10% CO2) on physiological changes and quality of carambola during storage at 10oC was investigated.
Both CO2 levels reduced ethylene production.
However, 10% CO2 was more effective than 5% CO2 in delaying peel color and firmness changes.
Consequently, fruits kept at 10% CO2 had higher malondialdehyde (MDA) than at 5% CO2. Shelf life increased in both CO2 levels to 25 days from about 20 days in air.
Both CO2 levels reduced ethylene production.
However, 10% CO2 was more effective than 5% CO2 in delaying peel color and firmness changes.
Consequently, fruits kept at 10% CO2 had higher malondialdehyde (MDA) than at 5% CO2. Shelf life increased in both CO2 levels to 25 days from about 20 days in air.
Authors
B. Boonyaritthongchai, S. Kanlayanarat
Keywords
controlled atmosphere, carambola, shelf life
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