*2.1.8 Controlled modified atmosphere*

Modifying the atmospheric air (AA) during storage reduces physiological and chemical changes in fruits. For instance, AA loss can be reduced by storing apples in a low oxygen atmosphere. Veltma found out that storage of pepper for six days in a

CO2-enriched atmosphere resulted in a reduction in AA content of sweet pepper kept at 13°C. Increasing CO2 concentration in the storage atmosphere of strawberries had little effect on vitamin C content; AA was more diminished at high CO2 than DHA [43]. Elevated CO2 may stimulate the oxidation of AA by ascorbate peroxidase [44]. Other qualities of pepper were maintained better in MAP (Modified atmosphere package) than in air [43–49].
