3.2. pH
Table 1 compares the results obtained from the analysis of pH.
At the end of the storage, pH values of strawberries in control packages
reached to 3.89.
On the same day, pH values of fruits packaged with ATCO-100 and ATCO-210 were 3.76 and 3.82, respectively.
A possible explanation for this might be that high CO2 levels resulted
with higher pH values for control packages (Almenar et al., 2007).
In addition, rapid decrease at acid content might be the utilization
of organic acids and their conversion to sugars during respiration
(Martinez-Ferrer, Harper, Perez-Muroz, & Chaparro, 2002).
3.2. pH
Table 1 compares the results obtained from the analysis of pH.
At the end of the storage, pH values of strawberries in control packages
reached to 3.89.
On the same day, pH values of fruits packaged with ATCO-100 and ATCO-210 were 3.76 and 3.82, respectively.
A possible explanation for this might be that high CO2 levels resulted
with higher pH values for control packages (Almenar et al., 2007).
In addition, rapid decrease at acid content might be the utilization
of organic acids and their conversion to sugars during respiration
(Martinez-Ferrer, Harper, Perez-Muroz, & Chaparro, 2002).
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