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Nitrogen Gas Suppresses Microorganisms on Cranberries in Short Term Storage. C. L. Lockhart, Plant Pathologist, Research Station, Canada Department of Agriculture, Kentville, Nova Scotia, Canada; F. R. Forsyth(2), R. Stark(3), and I. V. Hall(4). (2)(3)(4)Plant Physiologist, Food Technologist and Botanist, respectively, Research Station, Canada Department of Agriculture, Kentville, Nova Scotia, Canada. Phytopathology 61:335-336. DOI: 10.1094/Phyto-61-335.

At 3.3 C, there was less decay and more physiological breakdown in cranberry fruit stored in an atmosphere of nitrogen than in air. The influence of nitrogen was largely during the first 3 weeks of storage. Less decay developed in cranberries that had been initially stored for 3 weeks in nitrogen, then stored in air, than in berries stored continuously in air.