Abstract
The relationship between low-oxygen induced injury and respiration rate in four kinds of fruits under air, 0% O2, 1% O2, 3% O2, 5% O2 and 10% O02 atmospheres was investigated. Calyx browning was observed in sweet pepper fruits stored in 0% O2 for 2 days. The development of off-flavor was perceived in eggplant stored for 3 days, in Japanese pears stored for 4 days and in Japanese persimmons stored for 7 days in 0% O2 atmosphere condition. The tendency in the suppression of respiration rate under low O2 conditions was different among four fruits stored in various O2 concentrations, whereas it did not have a relation with the development of low-oxygen induced injury. The CO2 production decreased with reducing O2 concentration up to 1%, and the CO2 production increased at 0% O2 level. The minimum CO2 production was at 1% O2 level. In an O2 concentration more than the anaerobic compensation point, which is defined as the oxygen concentration at which CO2 production is minimum, symptoms of low-oxygen induced injury were not observed in any fruits tested.
