Know more

About cookies

What is a "cookie"?

A "cookie" is a piece of information, usually small and identified by a name, which may be sent to your browser by a website you are visiting. Your web browser will store it for a period of time, and send it back to the web server each time you log on again.

Different types of cookies are placed on the sites:

  • Cookies strictly necessary for the proper functioning of the site
  • Cookies deposited by third party sites to improve the interactivity of the site, to collect statistics

Learn more about cookies and how they work

The different types of cookies used on this site

Cookies strictly necessary for the site to function

These cookies allow the main services of the site to function optimally. You can technically block them using your browser settings but your experience on the site may be degraded.

Furthermore, you have the possibility of opposing the use of audience measurement tracers strictly necessary for the functioning and current administration of the website in the cookie management window accessible via the link located in the footer of the site.

Technical cookies

Name of the cookie


Shelf life

CAS and PHP session cookies

Login credentials, session security



Saving your cookie consent choices

12 months

Audience measurement cookies (AT Internet)

Name of the cookie


Shelf life


Trace the visitor's route in order to establish visit statistics.

13 months


Store the anonymous ID of the visitor who starts the first time he visits the site

13 months


Identify the numbers (unique identifiers of a site) seen by the visitor and store the visitor's identifiers.

13 months

About the AT Internet audience measurement tool :

AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.

The French data protection authority (CNIL) has granted an exemption to AT Internet's Web Analytics cookie. This tool is thus exempt from the collection of the Internet user's consent with regard to the deposit of analytics cookies. However, you can refuse the deposit of these cookies via the cookie management panel.

Good to know:

  • The data collected are not cross-checked with other processing operations
  • The deposited cookie is only used to produce anonymous statistics
  • The cookie does not allow the user's navigation on other sites to be tracked.

Third party cookies to improve the interactivity of the site

This site relies on certain services provided by third parties which allow :

  • to offer interactive content;
  • improve usability and facilitate the sharing of content on social networks;
  • view videos and animated presentations directly on our website;
  • protect form entries from robots;
  • monitor the performance of the site.

These third parties will collect and use your browsing data for their own purposes.

How to accept or reject cookies

When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.

You can change your choices at any time by clicking on the "Cookie Management" link.

You can manage these cookies in your browser. Here are the procedures to follow: Firefox; Chrome; Explorer; Safari; Opera

For more information about the cookies we use, you can contact INRAE's Data Protection Officer by email at or by post at :


24, chemin de Borde Rouge -Auzeville - CS52627 31326 Castanet Tolosan cedex - France

Last update: May 2021

Menu Logo TULIP Nouveau bandeau tutelles EN


Oxygen sensing and fruit quality : a new COST project

Oxygen sensing and fruit quality : a new COST project
Julien Pirrello, associate professor of the GBF unit (UMR Toulouse-INP / INRA) is the coordinator for a European COST program bringing together participants from 23 countries. The kick-off meeting took place on October 2, 2019, for a project duration of 4 years.

The aim of the European COST program - for European Cooperation in Science and Technology - is to promote links between researchers from European countries and the promotion of young scientists. The program runs over 4 years, with 2 to 4 meetings per year, the research theme addressed must be of general interest and bring together researchers from at least 7 European countries.

Funding networking tools

The networking of the researchers is done via 5 privileged tools: annual meetings, workshops organized by the different working groups, thematic training schools, short-term scientific missions and ITC grant grants (for inclusivness target country grants – country for which the COST objective is to enhance integration in the EU research)

Why do we need research on fruit ripening?

Beneficial for the health, the consumption of fruits and vegetables is at the heart of the current stakes of the food. Any strategy to increase fruit consumption must necessarily considered the taste and smell of these products, because the quality of the fruit is judged by the consumer not at the time of harvest, but after a post-harvest period that can be long because of the complexity of the distribution channels.

The fruits continue to evolve during their shelf life after harvest, resulting in substantial deterioration. Post-harvest losses account for 30% of total fruit and vegetable production in Europe. As a result, control of the ripening process helps to maintain high nutritional and sensory values ​​and reduce post-harvest losses.

A recent article opens new avenues

Post-harvest fruit management is based on a controlled or modified atmosphere and on the packaging. Fruit ripening is characterized by an increase in the production of ethylene but also an increase in respiration. These two phenomena have been observed, but while the role of ethylene in the control of ripening was well described, the role of the respiration increase remains to be explored. The recent discovery that factors controling  the detection of low oxygen content and oxidative stress are involved in maturation opens new avenues for fruit quality control through innovative breeding strategies and new dedicated technologies.

This is the importance of this COST project, said Julien Pirrello: “By bringing together researchers from different disciplines (“fruit ripening” community working on ethylene, community “hypoxia and breathing” rather working notably on waterlogging stress in rice or Arabidopsis model, “post-harvest maturation” community), this action should lead to major advances in the understanding of fruit physiology, offering new targets for controlling fruit quality and shelf life after harvest.”


Participants in the launch meeting of October 2, 2019