The effects of controlled atmosphere storage at varying levels of relative humidity on weight loss, softening and decay of red bell peppers

In both experiments. 20-apple samples from 6 commercial orchards were harvested and stored in 208 liter containers at 0C for 4, 6, and 8 months. Additional samples were removed from CA and held at 0C for 14 days before evaluation. Gas composition was measured and controlled 6 times per day using automatic control equipment. In the first experiment, samples were stored at constant 0.0% CO2 and one of three O2 regimes (constant 2.0%. 0.5 rising to 3.5%. or 3.5% falling to 0.5% O2). Apples stored at 3.5% falling to 0.5% O2 during the storage period were softer than apples held at constant 2.0% or those held at 0.5% rising to 3.5% O2 during the storage period. Variable O2 concentrations did not influence weight loss during storage and insignificant scald, flesh browning, core browning, rot, and low 02 injury were observed. In the second experiment, samples were stored at constant 2.0% O2 and one of three CO2 regimes (constant 0%, constant 5%. or 0% rising to 6% CO2). Constant 5% or rising CO2 conditions did not significantly influence flesh softening or weight loss during storage. Negligible CO2 injury was observed.

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Prediction of water loss from pears (Pyrus communis cv. Conference) during controlled atmosphere storage as affected by relative humidity

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2007.02.015 ◽

2007 ◽

Vol 83 (2) ◽

pp. 149-155 ◽

Cited By ~ 26

Author(s):

T.A. Nguyen ◽

P. Verboven ◽

A. Schenk ◽

Bart M. Nicolaï

Keyword(s):

Relative Humidity ◽

Water Loss ◽

Pyrus Communis ◽

Controlled Atmosphere ◽

Controlled Atmosphere Storage ◽

Atmosphere Storage

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Controlled-atmosphere Storage of Shredded Carrots

HortScience ◽

10.21273/hortsci.30.4.766d ◽

1995 ◽

Vol 30 (4) ◽

pp. 766D-766

Author(s):

Hidemi Izumi ◽

Nathanee P. Ko ◽

Alley E. Watada

Keyword(s):

Weight Loss ◽

Oxygen Uptake ◽

Ethylene Production ◽

Root Rot ◽

Respiratory Quotient ◽

Microbial Count ◽

Controlled Atmosphere ◽

Controlled Atmosphere Storage ◽

Black Root Rot ◽

Atmosphere Storage

Quality and physiology of carrot shreds were monitored during storage in air, low O2 (0.5%, 1%, and 2%), or high CO2 (3%, 6%, and 10%) at 0, 5, and 10C to evaluate the response to controlled-atmosphere (CA) storage. Oxygen uptake and CO2 production from respiration were reduced under low-O2 or high-CO2 atmosphere, the reduction being greater at lower O2 and higher CO2 levels. The respiratory quotient was about 1 with samples in air, more than 1 in low-O2, and less than 1 in high-CO2 atmosphere during storage at all temperatures. No differences were found in ethylene production, which were less than 0.2 μl·kg–1·h–1 with all samples. The CA containing 0.5% O2 and 10% CO2 reduced weight loss and formation of white-colored tissue and decreased pH, but did not affect microbial count and texture at all temperatures. Off-odor and black root rot were not detected in both CA and air atmospheres.

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Breakdown and weight loss in Red Jonathan apples in controlled atmosphere storage

Australian Journal of Experimental Agriculture ◽

10.1071/ea9680630 ◽

1968 ◽

Vol 8 (34) ◽

pp. 630

Author(s):

KJ Scott ◽

RBH Wills ◽

EA Roberts

Keyword(s):

Carbon Dioxide ◽

Weight Loss ◽

Calcium Chloride ◽

Controlled Atmosphere ◽

Cent Oxygen ◽

Controlled Atmosphere Storage ◽

Controlled Atmospheres ◽

Oxygen Levels ◽

Cent Carbon Dioxide ◽

Atmosphere Storage

Red Jonathan apples were stored at 32�F in 5 per cent carbon dioxide and 16 per cent oxygen in the presence of calcium chloride. The incidence of breakdown decreased linearly as weight loss was increased. Thus carbon dioxide and oxygen levels, and weight loss may all affect the incidence of breakdown in apples in controlled atmospheres. Without information on weight loss to ensure that there is no confounding, conclusions about the effects of carbon dioxide and oxygen may be misleading,

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Postharvest Browning of Litchi Fruit by Water Loss and its Prevention by Controlled Atmosphere Storage at High Relative Humidity

LWT ◽

10.1006/fstl.1999.0546 ◽

1999 ◽

Vol 32 (5) ◽

pp. 278-283 ◽

Cited By ~ 50

Author(s):

Y.M Jiang ◽

J.R Fu

Keyword(s):

Relative Humidity ◽

Water Loss ◽

High Relative Humidity ◽

Controlled Atmosphere ◽

Controlled Atmosphere Storage ◽

Litchi Fruit ◽

Atmosphere Storage

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EXTENDING STORAGE LIFE OF PAPAYA WITH EDIBLE COATING

HortScience ◽

10.21273/hortsci.27.6.679b ◽

1992 ◽

Vol 27 (6) ◽

pp. 679b-679 ◽

Cited By ~ 2

Author(s):

Elizabeth Baldwin ◽

Myrna Nisperos-Carriedo ◽

Craig Campbell

Keyword(s):

Weight Loss ◽

Ethylene Production ◽

Patent Application ◽

Immature Stage ◽

Edible Coating ◽

Edible Coatings ◽

Controlled Atmosphere ◽

Controlled Atmosphere Storage ◽

Color Development ◽

Atmosphere Storage

Application of edible coatings that can simulate controlled atmosphere storage has become a popular concept. An experimental coating developed at the USDA Winter Haven laboratory, Nature-Seal (patent application #07/679,849), or a commercial composite coating was applied to papaya fruit at the green (immature) stage for comparison to uncoated fruit. Both types of coatings contain a polysaccharide base and therefore have different properties than most commercial “wax” coatings. The fruit were stored continuously at 21C or 3 days at 13C then ripened at 21C with 95 to 98% RH. Sample fruit from each treatment were analyzed for color, weight loss, CO2 ethylene, & % decay and softening. Results showed substantial extension of papaya shelf-life when the fruit were coated with Nature Seal while the commercial coating was less effective. This effect was due to retardation of ripening as evidenced by delayed color development, softening, and effect of coating permeability to CO2 and O2 on climacteric CO2 and ethylene production.

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