Abstract
The fungistatic effects of controlled atmospheres composed of increased CO2 and decreased O2 was studied in a manner such that the condition of stored fruit was not a factor in the growth of the fungi. Varying concentrations of O2 and CO2 were used. The fungi used were Botrytis alli, Rhizopus nigricans, and Penicillium expansum. The results showed that controlled atmospheres, within the limits of concentrations usable for fruit storage, are effective fungistatic agents.
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