Abstract
The effects of controlled atmosphere containing different levels of oxygen and carbon dioxide were studied during and following irradiation of lemon fruits, High CO2 during irradiation suppressed aerobic post-irradiation ethylene production and respiration. Carbon dioxide at all concentrations when applied with 2·5 and 21 per cent O2 after irradiation of the fruits in air suppressed the rate of C2H4 production, minimized chlorophyll and ascorbic acid loss and delayed physiological disorders in lemons on storage. Oxygen concentrations higher than 21 per cent enhanced the rate of C2H4 production and increased chlorophyll and ascorbic acid loss.
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