Abstract
Growth of Monilinia fructicola significantly declined with increased CO2 concentration, both in vitro and in vivo. CO2 concentrations at 15-25%, provided a significant reduction in lesion size and, at 30%, completely prevented lesion formation at 25°C. Low temperature also inhibited growth and pathogenicity of M. fructicola. The fungus was more sensitive to high CO2 concentrations at 0°C. Fungal growth on PDA was completely suppressed and brown rot was not found in inoculation sites on fruits in 10-30% CO2 after 30 days at 0°C. Low temperature reduced ethylene production more than elevated CO2. Fruit ethanol content increased with increasing CO2 concentration and reached 92.8 μl l-1 in 30% CO2 after 18 days at 0°C. CO2 concentration of 25-30% did not affect SSC and pH, but increased firmness, vitamin C content and titratable acidity. No high CO2 injury or off-flavors were noted after 18 days at 0°C for sweet cherries at any CO2 level tested.
Original language | English (US) |
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Pages (from-to) | 53-60 |
Number of pages | 8 |
Journal | Postharvest Biology and Technology |
Volume | 22 |
Issue number | 1 |
DOIs | |
State | Published - Jan 1 2001 |
Funding
This study was funded by grants from National Natural Science Foundation of China (NNSFC-39870460) and the Chinese Academy of Sciences (99-QNCX).
Keywords
- Brown rot
- Carbon dioxide
- Ethylene and ethanol
- Sweet cherry
ASJC Scopus subject areas
- Food Science
- Agronomy and Crop Science
- Horticulture