Changes in raspberry phenolics, and antioxidant capacity in response to high oxygen treatments

The antioxidant capacity, total phenolics, and postharvest quality ofraspberry fruit were evaluated after storage in high oxygen atmospheres(40, 60, 80, and 100 kPa) during 14 days at 5°C. Raspberries stored at highoxygen atmospheres (>40 kPa) showed higher antioxidant capacity, totalphenolics, less dacay, and longer postharvest life than those stored in air.In conclusion, the storage of raspberry fruit under high oxygenconcentrations significantly affected the antioxidant capacity, phenoliccontent, and overall quality.