High CO2 atmosphere enhances fruit firmness during storage.
Siriphanich J.
Author Affiliation: Horticulture Department, Kasetsart University, Kamphangsaen 73140, Thailand.
Journal of the Japanese Society for Horticultural Science 67 : 1167-1170
Abstract : Uniformly red strawberry fruits were stored in air or 20% CO2 + air at 2.2°C for 2 days. Firmness increased under the high CO2 treatment by 20-30%. Cell wall analysis showed lower water-soluble pectin and higher chelating soluble pectin in CO2-treated fruits than air-stored ones. Viscosity of the water-soluble extract from alcohol-soluble solids was lower in CO2-treated fruits, possibly influenced by a change in pH. The enhanced firmness effect was also observed in mature mangoes, but not in immature and fully mature mangoes. The mechanism of firmness enhancement by CO2 was possibly due to the change in intercellular pH and its solute composition.