Abstract
Low O2 and high CO2 concentrations can be used effectively to slow respiration and retard decay, but anaerobic and C02-injurious conditions must be avoided. The objective of this research was to: 1) determine the effects of low O2 and very high-C02 on flavor quality and accumulation of fermentation products. Strawberries and blueberries were stored in 2% O2/0% CO2, 20% 02/50% CO2, 2% O2/50% CO2, and 20% 02/0% CO2 for 0, 2, 4, 6, and 8 days at 20C. A taste panel evaluated the berries at the end of each storage period and again after 2 days under ambient conditions. Ethanol was the primary fermentation product that accumulated in response to low O2 and high CO2 concentrations. However, acetaldehyde was produced preferentially in response to elevated C02 levels. The flavor quality of the strawberries and blueberries was only acceptable for 2 days for treatments containing 50% CO2. The most intense off-flavors were detected in the 2% 02/50% CO2 and 20% O2/50% CO2 samples. 50% CO2 was highly effective in preventing decay, but this concentration was too high for acceptable flavor quality for storage periods greater than 2 days.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.