Literature on carbon monoxide exposure to fresh produce?

Does anyone have any literature about carbon monoxide exposure to fresh produce?  I know its a natural part of respiration in plants...but I'm looking for a case study or something about accidental exposure from a source other than the plant itself.

Limits:

effects on quality

effects food safety

etc.

Do you mean Carbon Dioxide exposure?

4.7.2 The effect of carbon dioxide on respiration. Poor ventilation of produce because of restricted air supply leads also to the accumulation of carbon dioxide around the produce. When the concentration of this gas rises to between I and 5 percent in the atmosphere, it will quickly ruin produce by causing bad flavours, internal breakdown, failure of fruit to ripen and other abnormal physiological conditions. Thus, the proper ventilation of produce is essential.

Regards,

Tony

I meant carbon monoxide...

 Presuming we are talking about CO use in packaging here?

If so.....there is a rather biased view of co-map here http://documents.foo...onoxide_web.pdf

and a nice book here with lots of technical info if you can get hold of one (it's from 2007!)

hope this helps

Mike

and (for sake of completeness) .............a biased view on CO-map from the 'other side'

http://www.meatami.c...tAction/i/60863

Mike

Dear Mike Green,

Fascinating stuff but maybe OT since the OP specified fresh produce, ie probably fruit / vegetables.

But you never know here :smile:

Or elsewhere for that matter.

Rgds / Charles.C

yeah-didn't pick up on that (wasn't awake!)-just 'saw' CO-map and thought 'meat'!

I'm aware of  a few studies from 'way-back when' on CO and fruit preservation-but nothing current

Guessing that it's just not an improvement on carbon dioxide-so no one has bothered? Packaging fresh fruit & vegetables Danish Technological Institute

In the old 'keeping meat red' stakes though.........a different story!

Mike