Aspects Regarding the Influence of the Modified Atmosphere on the Short-Term Storage of Blackcurrants

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.