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The Journal of Horticultural Science & Biotechnology
Vol. 79 No: 2
Title:
Quality and consumer acceptability of gooseberry fruits (Ribes uvacrispa) following CA and air storage
Authors:
J HARB and J STREIF
pp: 329-334
Abstract:
For two successive years gooseberries, ´Achilles` were stored at 1°C in regular air (control) and under six various CA conditions (&percent;CO2+ &percent;O2: 6+18; 12+18; 18+18; 12+2; 18+2 and 24+2). Results showed that air storage is not appropriate to handle gooseberries due to a drastic reduction in fruit firmness (25&percent; lower than CA-treatments), darkening of fruit colour, mealy texture, and lower acidity level. Low oxygen storage in combination with high CO2 concentrations (18&percent; or more) of gooseberries also gave bad results, mainly due to the development of off-flavours in fruits. However, results showed that increasing CO2-concentration up to 12&percent; did not induce the development of off-flavour. It seems that the tolerance concentration for gooseberries in respect to CO2 lies between 12-15&percent, since fruits stored under 18&percent; CO2 combined with 18&percent; O2 were evaluated to be good fruits, although a slight off-flavour was noticed by panelists. Consequently, the storage of gooseberries ´Achilles` under 12-15&percent; CO2 combined with 18&percent; O2 for up to seven weeks can be recommended.
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