Studies on keeping quality of fruits and vegetables and its mechanism in short-term low O_2 pretreatments

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Exposure of bell pepper fruits to low oxygen for several days followed by storage in air inhibited their respiration and induced their alcoholic fermentation and ascorbate metabolism. This procedure in banana fruits has also been shown to delay their ripening such as increases in respiratory activity and developmentof flavor and aroma. Results indicate that the short-time low O_2 pretreatments have been shown to be capable of maintaining quality and extending shelf life in fruits and vegetables.