Abstract
A REPORT of successful storage of blackcurrants in 50 per cent carbon dioxide has led me to investigate the effects of this treatment on the fruit. Freshly picked blackcurrants were kept for four weeks at 4.4° C. in a continuous flow, at the rate of 30 litres an hour, of the following carbon dioxide–oxygen–nitrogen mixtures:
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References
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SMITH, W. Accumulation of Ethyl Alcohol and Acetaldehyde in Blackcurrants kept in High Concentrations of Carbon Dioxide. Nature 179, 876–877 (1957). https://doi.org/10.1038/179876c0
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DOI: https://doi.org/10.1038/179876c0
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