Abstract
Abstract The ethanol content of ‘Harrison’ and ‘Jersey’ highbush (Vaccinium corymbosum L.) and ‘Premier’ rabbiteye blueberries (V. ashei Reade) increased linearly with time (1 to 4 hours) and exponentially with temperature (0° to 30°C) during exposure to an atmosphere of pure N2 or CO2. CO2 production was depressed about 20% under N2 gas. Berries which were placed in air after 4 hours in CO2 lost half the CO2 they contained every 30 minutes. After 3 hours, CO2 evolution from treated and control fruit was the same. Fruit quality was unaffected by exposure at 0° to 30° to pure N2 or CO2 gas for up to 4 hours. However, 22 hours in a CO2 atmosphere at either 0° or 30° reduced fruit quality. An equation was derived to calculate ethanol accumulation under different cooling rates.
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