The determination of low oxygen threshold in garlic scapes during controlled atmosphere storage

2021 ◽  
Author(s):  
Hao Wang ◽  
Na Xu ◽  
Yong Peng ◽  
Xiaoyan Zhang
Keyword(s):  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

scholarly journals 396 Suppression of Green Mold on Grapefruit during Refrigerated Storage in Altered Atmospheres

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 512B-512
Author(s):  
Krista C. Shellie
Keyword(s):  
Carbon Dioxide ◽  
Citrus Fruit ◽  
Controlled Atmosphere ◽  
Refrigerated Storage ◽  
Low Oxygen ◽  
Controlled Atmosphere Storage ◽  
Green Mold ◽  
Epidermal Tissue ◽  
Atmosphere Storage ◽  
Fruit Surface

Green mold, a predominant disease of citrus fruit, develops when spores of Penicillium digitatum infect extant wounds in fruit epidermal tissue. Development of green mold during shipping limits the distance grapefruit can be surface transported. The objective of this research was to evaluate whether altering the atmosphere during refrigerated storage could suppress development of green mold. In the first two experiments, growth of green mold was evaluated after fruit were stored in ultra-low oxygen (0.05 or 1 kPa) at 14, 16, or 18 °C for up to 21 days. In the last two experiments, grapefruit were stored for 14 or 21 d at 12, 13, or 14 °C in atmospheres containing 2, 5, or 10 kPa oxygen with or without 2, 5, 10, or 20 kPa carbon dioxide. In all experiments, grapefruit were inoculated with 10 or 20 μL of a spore suspension of P. digitatum. Decay progression after storage was monitored by measuring the diameter of the lesion in cm at the demarcated site of inoculation or by subjectively rating percent decayed fruit surface area. Grapefruit not inoculated with P. digitatum had no visible symptoms of green mold. Grapefruit stored under controlled atmosphere had less fruit surface covered with mycelium (5% to 64%) than grapefruit stored in air. Inoculated grapefruit stored in 0.05 kPa oxygen for up to 14 d at 14 or 18 °C had no visible symptoms of green mold upon removal from cold storage, but developed a characteristic green mold lesion after 5 additional days of storage in air at ambient temperature. Results suggest that refrigerated controlled-atmosphere storage combined with wax and a fungicide can enhance control of green mold during shipping.

`Ginger Gold': A Summer Apple with Storage Potential in CA

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 469d-469
Author(s):  
Cynthia L. Barden
Keyword(s):  
Soluble Solids ◽  
Quality Data ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Storage Quality ◽  
High Quality ◽  
Controlled Atmosphere Storage ◽  
Storage Potential ◽  
Atmosphere Storage

`Ginger Gold' is a high-quality summer apple with potential for processing and fresh markets. Although summer cultivars typically exhibit poor storage quality, data from three seasons indicate that storage potential is high for `Ginger Gold' in low-O2 controlled atmosphere storage. In 1995, fruit harvested 25 Aug. (85N) were stored in air (0 °C), 3% O2/<2% CO2 (0 °C) or 0.7% O2/1% CO2 (0 °C) for 4 or 7 months. After 4 months, firmness of fruit stored in air, 3% O2 and 0.7% O2 were 53N, 67N, and 80N, respectively. After 7 months, apples stored in air were soft (45N) and had excessive decay (55%), cracking (48%), and breakdown (61%). However, fruit stored in 0.7% O2 were of good quality (76N, 4% decay, 4% cracking, and no breakdown). No low-oxygen injury occurred. Apples were harvested on 14, 21 and 28 Aug. 1996 (85N, 80N, and 76N, respectively) and stored in air (0(C), 1.5% O2/1% CO2 (0(C), 1% O2/1% CO2 (0 °C) or 0.7% O2/1% CO2 (0 °C). Soluble solids were (9.5 at harvest, with starch scores of 3.5–4.5. After 2 months in air the firmness began to decrease rapidly and after 4 months ranged from 49–62N. Apples stored for 4 months in CA (≤1% O2) maintained firmness >70N. In 1997, fruit were harvested 14, 21, 28 Aug. and 4 Sept. (102, 96, 89, and 82N, respectively and 12–13.3 °Brix). After 4 months in CA, fruit were still of high quality (>83N, > 13.2 °Brix).

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