บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

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

Agar, T.; Bangerth, F.; Streif, J.;

Acta Horticulturae Year: 1995 Issue: No. 398 Pages: 93-100 Ref: 15 ref.

1995

บทคัดย่อ

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

 

Strawberry (cv. Elvira) and blackberry (cv. Thornfree) fruits were cold-stored (0-1 deg C) in high CO2 atmospheres (up to 20% for strawberries and 30% for blackberries) with low O2 (1-3%) or O2 at >14%. High CO2 levels caused a rapid degradation of vitamin C (ascorbic acid) to dehydroascorbic acid initially and then to another compound, possibly 2,3-diketogulonic acid. Vitamin C degradation after 20 days' storage was more rapid with the low O2 treatments. This degradation was even more pronounced during simulated shelf-life following storage.