The effects of high carbon dioxide atmosphere (5 and 10% CO_2) on physiological changes and quality of carambola during storage at 10°C was investigated. Both CO_2 levels reduced ethylene production. However, 10% CO_2 was more effective than 5% CO_2 in delaying peel color and firmness changes. Consequently, fruits kept at 10% CO_2 had higher malondialdehyde (MDA) than at 5% CO_2. Shelf life increased in both CO_2 levels to 25 days from about 20 days in air.
展开▼
