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Low O 2  and high CO 2  concentrations can be used effectively to slow respiration and retard decay, but anaerobic and C0 2 -injurious conditions must be avoided. The objective of this research was to: 1) determine the effects of low O 2  and very high-C02 on flavor quality and accumulation of fermentation products. Strawberries and blueberries were stored in 2% O 2 /0% CO 2 , 20% 02/50% CO 2 , 2% O 2 /50% CO 2 , and 20% 0 2 /0% CO 2  for 0, 2, 4, 6, and 8 days at 20C. A taste panel evaluated the berries at the end of each storage period and again after 2 days under ambient conditions. Ethanol was the primary fermentation product that accumulated in response to low O 2  and high CO 2  concentrations. However, acetaldehyde was produced preferentially in response to elevated C0 2  levels. The flavor quality of the strawberries and blueberries was only acceptable for 2 days for treatments containing 50% CO 2 . The most intense off-flavors were detected in the 2% 0 2 /50% CO 2  and 20% O 2 /50% CO 2  samples. 50% CO 2  was highly effective in preventing decay, but this concentration was too high for acceptable flavor quality for storage periods greater than 2 days.

EFFECTS OF 2% 02, 50% CO2, AND THE COMBINATION ON FLAVOR QUALITY AND FERMENTATION PRODUCTS OF STRAWBERRIES AND BLUEBERRIES