High CO₂ Reduces Spoilage Caused by Botrytis cinerea in Strawberry Without Impairing Fruit Quality.

ABSTRACT: High CO₂ (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit; however, these conditions are often accompanied by discoloration, off-flavors, and faster softening. Stepwise increments of CO₂ concentrations have been proposed to alleviate injuries in fruits caused by high CO₂. In this study, we investigated whether stepwise increments of CO₂, up to 30 kPa and under a reduced O₂ concentration, are beneficial for reducing fungal spoilage without inducing CO₂ injury symptoms in strawberry fruit. Based on recommended settings (5-10 kPa O₂ with 15-20 kPa CO₂), we first selected optimal O₂ and CO₂ concentrations that best-redu

SUBMITTER: Li H 

PROVIDER: S-EPMC9094085 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature