Effect of high CO2 and controlled atmosphere concentrations on the ascorbic acid, dehydroascorbic acid and total vitamin C content of berry fruits


Agar I., Bangerth F., Streif J.

Symposium on Postharvest Physiology of Fruits, at the XXIVth International Horticultural Congress, Kyoto, Japonya, 21 - 27 Ağustos 1994, ss.93-100 identifier

Özet

Strawberries and blackberries were stored under High CO2 (0-30%) and and/or in low O-2 (1-3%) concentrations. Fruits were analysed for their AA, DHA and total vitamin C content. Vitamin C was analysed with fluorimetric method, according to AOAC (1975) which is accepted to be a very sensitive method modified by Agar (1991).