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Black currant fruit storability at controlled atmospheres. I. Vitamin C content and control of mould development

Jan Skrzyński

Chair of Pomology
Faculty of Horticulture, Agricultural University
29 Listopada 54, 31-425 Kraków, Poland

Black currant (Ribes nigrum L.) fruits of cv. Roodknop were stored at 2°C in CA's 5:3, 10:3, 20:3, and 20:3 for 14 days, then at 5:3. The highest retention of vitamin C and of ascorbic acid, up to 80% after 4 weeks of storage, were obtained for the treatments with 20% CO2. In fruits stored in CA's 10:3, 5:3 or in normal air, the dehydroascorbic acid content increased, reaching after 4 weeks 15, 20, 24, and 40% of vitamin C, respectively. The CA with 20% CO2 for the total period of storage provided control over mould development caused by Botrytis, Mucor, or Rhisopus but only in seasons with a favourable weather pattern preceeding picking time.

Skrzyński J., 1990. Black currant storability at controlled atmospheres. I. Vitamin C content and control of mould development. Folia Horticulturae II/1: 115-124.