CO2-driven changes in energy and fermentative metabolism in harvested strawberries

1‐Methylcyclopropene treatment controls ethanol accumulation associated with regulation of mitochondrial energy metabolism in kiwifruit ( Actinidia deliciosa ) cv. “Bruno” during storage at room temperature

“…In contrast, a positive correlation was found in the control based on the reduced NADH and NADH/NAD + ratio with increased NAD + content and boosted ethanol accumulation after day 12 in storage. Blanch et al (2015) have attributed the same findings with an activated ethanol fermentation metabolism and an inhibited energy metabolism in strawberry fruit. Li et al (2018) have reported that insufficient NADH content limits the production of ATP in mitochondria in strawberry fruit.…”

Short‐term treatments with high CO2 and low O2 concentrations on quality of fresh goji berries (Lycium barbarum L.) during cold storage

“…Indeed, levels of CO 2 between 15 and 20% are used for short treatments to eliminate decay and prevent ripening processes in commodities tolerant to these levels, as in strawberries. 17 However, decay increased on day 21, here, reaching levels higher than 80% in 21+0-treated berries and controls and between 30 and 50% in the remaining samples, making the counting inaccurate and meaningless. The present results are not comparable with others, 6 since the present berries, harvested without stems, are much more sensitive to decay than those with stems.…”

“…Treatments with the two higher CO 2 levels decreased decay incidence similarly up to 3%, while the treatment 10+10 had a medium effect (11%). Indeed, levels of CO 2 between 15 and 20% are used for short treatments to eliminate decay and prevent ripening processes in commodities tolerant to these levels, as in strawberries . However, decay increased on day 21, here, reaching levels higher than 80% in 21+0‐treated berries and controls and between 30 and 50% in the remaining samples, making the counting inaccurate and meaningless.…”

“…Overall, the exposure treatments seemed to be effective in reducing the RR. Blanch et al . interpreted the beneficial effects of high CO 2 on maintaining strawberries by a decrease in energy charge that reflects the prevention of certain ATP‐consuming processes, provided the energy is not so low as to cause adverse effects.…”

Physical, Chemical and Processing Postharvest Technologies in Strawberry

“…Short exposure to high levels of carbon dioxide has shown that it is able to reduce the chemical and physical phenomena associated with deterioration of the fruit, decreasing tissue ATP levels and generating a low ethanol metabolism, unlike when stored in the presence of air, which generates an increase in the ATP and an explosion of the processes of fermentation in the tissue, leading to its putrefaction [6].…”