PRESERVATION OF THE QUALITY AND NUTRITIONAL VALUE OF FRUIT AND VEGETABLES BY CA STORAGE

Author:	M. Herregods
Keywords:	C.A.-storage, quality, disorders, decay
Abstract: Appropriate CA-conditions using a lower oxygen and a higher carbon dioxide content are presently available as a means to control ripening and ageing of fruits and vegetables, and to reduce the metabolic activity. Specific beneficial effects of proper CA-storage conditions on the presentation of quality and nutritional value are: delayed softening and mealiness (apples, pears, tomatoes) delayed toughening (asparagus) chlorophyll retention (apples, pears, leaf vegetables) inhibition of anthocyanin formation (gooseberries, sweet peppers) inhibition of the browning of cut surface (cut vegetables) better flavour retention (cabbage) reduction of disorders (scald, core flush) and decay (berries) higher nutritional value after storage (vit. C) Caution must be used with too low oxygen atmospheres (near 1% O₂) because of the risk of anaerobic respiration. This causes high levels of ethanol and acetaldehyde in the fruit which give rise to breakdown and develop off-flavours. A too high CO₂ content can also have deleterious effects such as external discolouration, off-flavours and breakdown (cavities, internal breakdown).
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