Ethanol Accumulation as an Indicator of Sensitivity of Different Horticultural Produce to 30% CO2 in Air Storage at 7C

Abstract

Controlled atmospheres (CA) have been used as auxiliary to refrigeration for the storage and transportation of food crops. Commodities sensitive to high levels of CO2 experience fermentation. This study was focused upon the effects of CO2-enriched atmospheres on ethanol (ETOH) accumulation as an indicator of the sensitivity of 22 different produce to short-term exposure to 30% CO2 in air for 2 days at 7C. Commodities were obtained from a wholesale or grocer supermarket. ETOH was determined by gas chromatography (GC). Differences in response to 30% CO2 in air were observed among commodities. Kiwi fruit and broccoli had initial low levels of ETOH, which greatly increased after the first day of storage. Cherries and spinach maintained approximately a constant increase in ETOH accumulation during the whole period of storage. Pickling cucumber and zucchini squash had high ETOH accumulation at the early period of storage, which was even higher by the second day of exposure to 30% CO2 in air. In most of the commodities under study ETOH accumulation increased as a response to 30% CO2 levels in air. There was no apparent influence of plant organ on ETOH accumulation.