The isolated or combined effects of dynamic controlled atmosphere (DCA) and 1-MCP on the chemical composition of cuticular wax and metabolism of ‘Maxi Gala’ apples after long-term storage

`Anjou' pears (Pyrus communis L.) were placed in controlled-atmosphere (CA) storage immediately after harvest (<24 hours) or after a 10-day delay in refrigerated storage, and held there for 9 months at 1C. Oxygen in all atmospheres was 1.5% and CO2 was at either 1% or 3%. Atmospheres in the flow-through system were computer-controlled at ±0.1%. After removal from CA storage, pears were evaluated immediately and after ripening at 21C for 8 days. Pears stored in 3% CO2 were firmer, greener, and displayed less scald, internal breakdown, and stem-end decay than pears stored in 1% CO2. In addition, no internal discoloration of `Anjou' pears was evident when held with 3% CO2. `Anjou' pears held in 3%. CO2 retained the ability to ripen after long-term storage. A 10-day delay in atmosphere establishment had little or no influence on the long-term keeping quality or ripening ability of `Anjou' pears.

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Long-Term Storage Quality of Table Grapes as Influenced by Pre-Harvest Yeast Applications and Post-Harvest Use of Controlled Atmosphere

South African Journal of Enology and Viticulture ◽

10.21548/27-2-1618 ◽

2017 ◽

Vol 27 (2) ◽

Cited By ~ 1

Author(s):

Jeremy A. Klaasen ◽

Jacobus A. van der Merwe ◽

Filicity. A. Vries ◽

Frederick J. Calitz

Keyword(s):

Controlled Atmosphere ◽

Storage Quality ◽

Post Harvest ◽

Table Grapes ◽

Long Term Storage ◽

Term Storage

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Effects of dynamic controlled atmosphere by respiratory quotient on some quality parameters and volatile profile of ‘Royal Gala’ apple after long-term storage

Food Chemistry ◽

10.1016/j.foodchem.2016.08.009 ◽

2017 ◽

Vol 215 ◽

pp. 483-492 ◽

Cited By ~ 32

Author(s):

Vanderlei Both ◽

Fabio Rodrigo Thewes ◽

Auri Brackmann ◽

Rogerio de Oliveira Anese ◽

Daniele de Freitas Ferreira ◽

...

Keyword(s):

Respiratory Quotient ◽

Quality Parameters ◽

Controlled Atmosphere ◽

Volatile Profile ◽

Long Term Storage ◽

Term Storage

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Storage Temperature, Controlled Atmosphere, and 1-Methylcyclopropene Effects on α-Farnesene, Conjugated Trienols, and Peroxidation in Relation with Superficial Scald, Pithy Brown Core, and Fruit Quality of ‘d’Anjou’ Pears during Long-term Storage

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.141.2.177 ◽

2016 ◽

Vol 141 (2) ◽

pp. 177-185 ◽

Cited By ~ 10

Author(s):

Yan Wang

Keyword(s):

Storage Temperature ◽

Storage Conditions ◽

Controlled Atmosphere ◽

Metabolic Balance ◽

Superficial Scald ◽

Long Term Storage ◽

Temperature Controlled ◽

Term Storage

Alternatives to ethoxyquin (Etq) are needed for controlling superficial scald of ‘Anjou’ european pears (Pyrus communis) during long-term storage. The current commercial standard storage conditions [Etq + −1 °C + controlled atmosphere (CA) with 1.5 kPa O2] reduced scald occurrence compared with control fruit (−1 °C + CA) during 6–8 months storage. At 1 °C in air, 1-methylcyclopropene (1-MCP) fumigation at 0.15 µL·L−1 at harvest was more efficient on reducing scald than Etq but did not prevent scald during 6–8 months storage. The 1-MCP-treated fruit at 1 °C in air developed their ripening capacity at 20 °C following 6–8 months storage but had deceased shipping ability (softening and yellowing of fruit). Although Etq inhibition of scald was associated with the inhibition of α-farnesene oxidation to conjugated trienols (CTols); 1-MCP reduced α-farnesene synthesis and thereby the availability of substrate to oxidize to CTols. CA storage at 1.5 kPa O2 totally prevented scald and retarded the loss of shipping ability without affecting the ripening capacity of 1-MCP-treated fruit at 1 °C through further decreases in the syntheses of ethylene, α-farnesene and CTols during 6–8 months storage. In addition, 1-MCP prevented a CA-induced disorder, pithy brown core (PBC), in ‘Anjou’ pears possibly through enhancing an oxidative/reductive metabolic balance during extended storage. In conclusion, the combinations of 1 °C + 1-MCP + CA is a potential commercial alternative to Etq for scald control while allowing the 1-MCP-treated ‘Anjou’ pears to recover ripening capacity during the shelf life period after 6–8 months storage.

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Predicting Firmness of `York Imperial' Apples after Long-term Storage

HortTechnology ◽

10.21273/horttech.3.3.318 ◽

1993 ◽

Vol 3 (3) ◽

pp. 318-322 ◽

Cited By ~ 1

Author(s):

Kathleen Evensen ◽

Philip Hammer ◽

Robert Crassweller ◽

George Greene ◽

Laura Lehman-Salada

Keyword(s):

Soluble Solids ◽

Controlled Atmosphere ◽

Soluble Solids Content ◽

Controlled Atmosphere Storage ◽

Target Value ◽

Long Term Storage ◽

Solids Content ◽

Atmosphere Storage ◽

Term Storage

We present a method for predicting firmness of `York Imperial' apples after air or controlled-atmosphere storage. Firmness and soluble solids content in freshly harvested fruit can be plotted on a graph showing a “decision line.” If the prestorage firmness and soluble solids coordinates for a given sample are above the decision line, then firmness after storage is predicted to be greater than the target value. Prestorage flesh firmness and soluble solids content were the best predictors of poststorage firmness. There was no significant improvement in firmness prediction when ethylene, starch, or other indicators of maturity were included.

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