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