Abstract
ABSTRACTPlums were stored in controlled atmospheres (CA) with five gas mixtures of the following O2:CO2 percentages; 1:1, 1:4, 4:4, 2:2 and 4:1, for 37 days at 2.5–3C. Fruit treated with CA displayed very low decay incidence at the end of the storage period plus 2 days ripening at 22C in air, in comparison with a very high decay incidence (88%) for control fruits. CA‐treated fruit ripened normally, but slowly, after 2 days in ambient conditions. There were no clear differences among CA treatments in the quality attributes of total soluble solids, acidity, firmness or color. Treatment with 1% O2 nd 4% CO2, however, resulted in slightly firmer fruit, with higher acidity than the untreated checks.
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