ISHS Acta Horticulturae 398: Postharvest Physiology of Fruits
EFFECT OF HIGH CO2 AND CONTROLLED ATMOSPHERE CONCENTRATIONS ON THE ASCORBIC ACID, DEHYDROASCORBIC ACID AND TOTAL VITAMIN C CONTENT OF BERRY FRUITS |
| Authors: | I.T. Agar, F. Bangerth, J. Streif |
| Keywords: | Ascorbic acid, Dehydroascorbic acid, High CO2, CA (Controlled Atmosphere) storage, Strawberry, Blackberry |
| Abstract:
Strawberries and blackberries were stored under High CO2 (0–30%) and and/or in low O2 (1–3%) concentrations. Fruits were analysed for their AA, DHA and total vitamin C content. Vitamin C was analysed with fluorimetric method, according to AOAC (1975) which is accepted to be a very sensitive method modified by Agar (1991). High CO2 concentrations have caused a rapid degradation of AA to DHA at the first step and in the second step DHA was degraded to another compound which can be possibly 2–3. Diketogulonic acid. Vitamin C degradation was found lower in low O2 treatments. | |
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