EFFECT OF HIGH CO2 AND CONTROLLED ATMOSPHERE CONCENTRATIONS ON THE ASCORBIC ACID, DEHYDROASCORBIC ACID AND TOTAL VITAMIN C CONTENT OF BERRY FRUITS

I.T. Agar, F. Bangerth, J. Streif
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.

Agar, I.T., Bangerth, F. and Streif, J. (1995). EFFECT OF HIGH CO2 AND CONTROLLED ATMOSPHERE CONCENTRATIONS ON THE ASCORBIC ACID, DEHYDROASCORBIC ACID AND TOTAL VITAMIN C CONTENT OF BERRY FRUITS. Acta Hortic. 398, 93-100
DOI: 10.17660/ActaHortic.1995.398.9
https://doi.org/10.17660/ActaHortic.1995.398.9
Ascorbic acid, Dehydroascorbic acid, High CO2, CA (Controlled Atmosphere) storage, Strawberry, Blackberry

Acta Horticulturae