Physical and mechanical changes in strawberry fruit after high carbon dioxide treatments

2000 ◽  
Vol 19 (2) ◽  
pp. 139-146 ◽  
Author(s):  
F.Roger Harker ◽  
H.John Elgar ◽  
Christopher B. Watkins ◽  
Phillipa J. Jackson ◽  
Ian C. Hallett
Keyword(s):  
Carbon Dioxide ◽  
Strawberry Fruit ◽  
High Carbon ◽  
High Carbon Dioxide

scholarly journals Firmness and Aroma Composition of Strawberries following Short-term High Carbon Dioxide Treatments

HortScience ◽  
1995 ◽  
Vol 30 (2) ◽  
pp. 303-305 ◽  
Author(s):  
Mette Larsen ◽  
Christopher B. Watkins
Keyword(s):  
Carbon Dioxide ◽  
Cold Storage ◽  
Fruit Firmness ◽  
Strawberry Fruit ◽  
High Carbon ◽  
Short Term ◽  
Ethyl Hexanoate ◽  
Ethyl Butanoate ◽  
Flavor Development ◽  
High Carbon Dioxide

Firmness and aroma composition of strawberry fruit (Fragaria ×ananassa Duch. cv. Pajaro) stored in air or treated with 20% CO2 for up to 12 days at 0C were analyzed upon removal from storage. Fruit firmness increased after 2 days in CO2, while the composition of aroma compounds in the fruit was unaffected at this time. Ethanol and ethyl hexanoate accumulated after 3 days during high CO2 treatment, but these compounds usually decreased during subsequent cold storage in air. Ethyl butanoate and ethyl acetate also accumulated but continued to increase after 6 and 9 days of CO2 storage, respectively. This study suggests that treatment of strawberry fruit with CO2 after harvest, followed by air storage at 0C, can maintain firmness while minimizing off-flavor development.

Cultivar variation in response of strawberry fruit to high carbon dioxide treatments

1999 ◽  
Vol 79 (6) ◽  
pp. 886-890 ◽  
Author(s):  
Christopher B Watkins ◽  
Juan E Manzano-Mendez ◽  
Jacqueline F Nock ◽  
Jianzhi Zhang ◽  
Kevin E Maloney
Keyword(s):  
Carbon Dioxide ◽  
Strawberry Fruit ◽  
High Carbon ◽  
Cultivar Variation ◽  
High Carbon Dioxide

scholarly journals 533 Metabolic Changes Associated with Strawberry Cultivars with Different Tolerances to High Carbon Dioxide during Storage

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 537E-538 ◽  
Author(s):  
J.P. Fernandez-Trujillo ◽  
J.F. Nock ◽  
C.B. Watkins
Keyword(s):  
Carbon Dioxide ◽  
Alcohol Dehydrogenase ◽  
Organic Acids ◽  
Ethyl Acetate ◽  
Pyruvate Decarboxylase ◽  
Strawberry Fruit ◽  
High Carbon ◽  
Fermentation Products ◽  
High Carbon Dioxide ◽  
Strawberry Cultivars

Several strawberry fruit cultivars were exposed to air or CO2 at 2 °C for up to 9 days. Concentrations of fermentation products and organic acids, and activities of pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH), were measured. Acetaldehyde, ethanol, and ethyl acetate concentrations accumulated in CO2-treated fruit of `Honeoye' and `Kent', but not in `Cavendish' or `Annapolis'. We classified the former group of cultivars as intolerant to high CO2 and the latter group as tolerant to high CO2. Activities of PDC and ADH were higher in CO2-treated than air-treated fruit of the tolerant cultivars but not in the intolerant cultivars. Succinate accumulated in fruit of all cultivars, but concentrations were highest in the tolerant than in the intolerant cultivars. These results will be discussed in relation to mechanisms of CO2 action on fruit metabolism.

Effect of prolonged exposure of rats to high carbon dioxide concentrations

1978 ◽  
Vol 86 (3) ◽  
pp. 1149-1151
Author(s):  
P. M. Gramenitskii ◽  
V. A. Galichii ◽  
N. V. Petrova ◽  
N. Yu. Leont'eva
Keyword(s):  
Carbon Dioxide ◽  
Prolonged Exposure ◽  
High Carbon ◽  
Carbon Dioxide Concentrations ◽  
High Carbon Dioxide

Lifetime oriented design of natural gas offshore processing for cleaner production and sustainability: High carbon dioxide content

2018 ◽  
Vol 200 ◽  
pp. 269-281 ◽  
Author(s):  
Alessandra de Carvalho Reis ◽  
José Luiz de Medeiros ◽  
Giovani Cavalcanti Nunes ◽  
Ofélia de Queiroz Fernandes Araújo
Keyword(s):  
Carbon Dioxide ◽  
Natural Gas ◽  
Cleaner Production ◽  
Carbon Dioxide Content ◽  
High Carbon ◽  
High Carbon Dioxide
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