Year: 1996
Type: article
Abstract: A fumigation technique using brief exposure of fruit to a low concentration of acetic acid vapor was combined with modified-atmosphere packaging to reduce storage rots and increase shelf life of grapes ( Vitis vinifera L.) and strawberries ( Fragaria ×ananassa Duch.) by two or three times normal values. Both commodities were inoculated with spores of Botrytis cinerea Pers. before fumigation with acetic acid, packaging, and storage at lowered O 2 levels. Fumigation with acetic acid at 8.0 mg·L –1 followed by modified-atmosphere packaging for 74 days at 0 °C reduced the percentage of rotted grapes from 94% to 2%. Strawberries fumigated with acetic acid at 5.4 mg·L –1 were free of decay compared to 89% rotted for the control fruit stored for 14 days at 5 °C.
Source: HortScience
Authors: A.L. Moyls, P.L. Sholberg, A.P. Gaunce
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2472681136