EFFECTS OF HIGH CO2 STORAGE ON POSTHARVEST QUALITY OF CARAMBOLA FRUITS
The effects of high carbon dioxide atmosphere (5 and 10% CO2) on physiological changes and quality of carambola during storage at 10oC was investigated. Both CO2 levels reduced ethylene production. However, 10% CO2 was more effective than 5% CO2 in delaying peel color and firmness changes. Consequently, fruits kept at 10% CO2 had higher malondialdehyde (MDA) than at 5% CO2. Shelf life increased in both CO2 levels to 25 days from about 20 days in air.
Boonyaritthongchai, B. and Kanlayanarat, S. (2012). EFFECTS OF HIGH CO2 STORAGE ON POSTHARVEST QUALITY OF CARAMBOLA FRUITS . Acta Hortic. 943, 213-216
controlled atmosphere, carambola, shelf life