Controlled atmosphere storage of norwegian grown plums (Prunus domestica L.)

Plum (Prunus domestica L.) cultivars 'Jubileum', 'Victoria' and 'Opal' were stored at 2°C in controlled atmosphere (CA) for 3 weeks. Flavour was better in fruit from air than from CA when the sensory evaluation was conducted immediately after CA storage. A strong bicarbonate taste occurred, particularly in fruit evaluated immediately after storage in 25% CO 2 . Exposure to 5, 15 or 25% CO 2 resulted in accumulation of ethanol. Cracking of 'Opal' plums was largely avoided by storage at 2°C in CA. Storage in controlled atmosphere had little effect on titratable acids (TA) and pH in the three cultivars. In general, pH increased with extended storage time. Effects of CA storage on soluble solids content (SSC) and fruit firmness were inconclusive. The optical density in plum juice was initially low and showed a decreasing trend during storage.