No abstract

A number of previous studies have established that the transport and storage of fruits at low temperatures are insufficient and it's important to ensure optimal compounds of the gaseous medium, characterized by certain concentrations of oxygen, carbon dioxide and nitrogen. The experiments show the results obtained to mixed cultivars of blackcurrants (Ribes nigrum L.) maintained at modified atmosphere of carbon dioxide, using various CO 2 concentrations and stored for different periods of time. The main objective of the research was to correlate the concentration of carbon dioxide with the duration of the experiments in order to reduce losses. A high concentration of carbon dioxide in the storage environment determines a direct influence upon the inhibition of pathogens development and the CO 2 concentrations don't produce essential chemical transformation in fruits in order to influence negatively their quality. The total losses were minimal for the sample where was used a concentration of 20% CO 2.Cuvinte cheie: coacăze negre, dioxid de carbon, păstrare.

This paper presents the resistance of peaches to storage, in different technological conditions. Two varieties of peach were studied: 'Jerseyland' and 'Collins', cultivated in the experimental fields of the Research Station for Fruit Growing Constanta (RSFG). Their storage testing was performed at the Institute of Research and Development for Industrialization and Marketing of Horticultural Products Bucharest (RDIMHP). The technological variants pursued were: 'Collins' variety: V1 -20-22°C (ambient temperature), V2 -10-12°C, V3 -3-5ºC + AM (modified atmosphere), 'Jerseyland' variety: V1 -20-22°C, V2 -10-12° C, V3 -3-5°C + AM. The mass losses and the qualitative depreciation of the fruits were determined during the storage, as well as the initial level and the evolution of the firmness and of the main biochemical components of the fruits. The results obtained during the study period (2015-2018) showed that peaches are sensitive to storage, the quality maintenance period after harvesting being of maximum 20 days, depending on the storage conditions and variety. The best results were obtained, in both varieties, in the case of storing the fruits under conditions enriched in CO2 (3-5° C + AM), the total losses being significantly lower compared to the other storage methods. Of the two varieties, 'Jerseyland' has the ability to maintain a better quality after harvest.