Effects of very high carbon dioxide treatment and cold storage on the quality of Navel oranges

2016 ◽  
pp. 91-98
Author(s):  
M. Kumar ◽  
W.B. McGlasson ◽  
P. Holford ◽  
J.B. Golding
Keyword(s):  
Carbon Dioxide ◽  
Cold Storage ◽  
High Carbon ◽  
High Carbon Dioxide ◽  
Very High

The impact on water quality of the high carbon dioxide contents of the groundwater in the area of Florina (N. Greece)

2011 ◽  
pp. 135-143 ◽  
Author(s):  
W. D’Alessandro ◽  
S. Bellomo ◽  
L. Brusca ◽  
S. Karakazanis ◽  
K. Kyriakopoulos ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Water Quality ◽  
High Carbon ◽  
The Impact ◽  
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.

HIGH CARBON DIOXIDE DURING COLD STORAGE FOR KEEPING STRAWBERRY QUALITY

2003 ◽  
pp. 201-204 ◽  
Author(s):  
J.A. Tudela ◽  
R. Villaescusa ◽  
F. Artés-Hdez ◽  
F. Artés
Keyword(s):  
Carbon Dioxide ◽  
Cold Storage ◽  
High Carbon ◽  
High Carbon Dioxide

Quality Evaluation of Strawberries Packed with Perforated Film

2012 ◽  
Vol 200 ◽  
pp. 451-454
Author(s):  
Zu Ju Shu ◽  
Sheng Quan Liu ◽  
Yan Yuan ◽  
Ye Bao Xia
Keyword(s):  
Carbon Dioxide ◽  
Quality Evaluation ◽  
Carbon Dioxide Concentration ◽  
Principal Component ◽  
Quality Parameters ◽  
Low Oxygen ◽  
High Carbon ◽  
Perforated Film ◽  
High Carbon Dioxide

Strawberries were stored in perforated film packages with different number and diameter of perforation for 5 days at 18°C simulating the ordinary logistics in Hefei. The non-perforated film packages were used as the control. Several quality parameters of strawberries were determined and analyzed everyday during storage. The principal component analysis was applied to the comprehensive assessment of strawberry quality. The results showed that suitable diameter and number of perforation could maintain strawberry quality. The comprehensive quality of strawberries packed in perforated film with 36 perforations of diameter 0.5mm was the best, followed by the ones packed in non-perforated film with internal atmosphere of low oxygen and high carbon dioxide concentration.

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