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Low-Oxygen or High-Carbon Dioxide Atmospheres to Control Postharvest Decay of Strawberries. H. Melvin Couey, Plant Physiologist, ARS, USDA, Market Quality Research Division, Box 99, Wenatchee, Washington 98801; John M. Wells, Plant Pathologist, ARS, USDA, Market Quality Research Division, 2021 South Peach Avenue, Fresno, California 93727. Phytopathology 60:47-49. Accepted for publication 11 July 1969. DOI: 10.1094/Phyto-60-47.

Decay of fresh strawberries caused by Botrytis cinerea and Rhizopus stolonifer was reduced by lowered O2 concentration or by increased CO2 concentration. These effects were observed after a 36-hr exposure at 15 C, and persisted for an additional 24 hr at 15 C in air. Oxygen levels which reduced decay also caused objectionable off-flavors. Off-flavors caused by CO2 were detected only at 30% CO2, and did not persist.