Combined effects of storage temperature variation and dynamic controlled atmosphere after long-term storage of ‘Maxi Gala’ apples

2022 ◽  
Vol 31 ◽  
pp. 100770
Author(s):  
Lucas Mallmann Wendt ◽  
Vagner Ludwig ◽  
Fabiane Portella Rossato ◽  
Magno Roberto Pasquetti Berghetti ◽  
Erani Eliseu Schultz ◽  
...  
Keyword(s):  
Temperature Variation ◽  
Storage Temperature ◽  
Combined Effects ◽  
Controlled Atmosphere ◽  
Long Term Storage ◽  
Term Storage

scholarly journals 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

2016 ◽  
Vol 141 (2) ◽  
pp. 177-185 ◽  
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.

scholarly journals Controlled atmosphere maintains native and cultivated yerba mate quality during shelf life after long-term storage

Bragantia ◽  
2016 ◽  
Vol 75 (2) ◽  
pp. 230-239
Author(s):  
Fabio Rodrigo Thewes ◽  
Auri Brackmann ◽  
Erani Eliseu Schultz ◽  
Eduardo Perkovski Machado ◽  
Vagner Ludwig ◽  
...  
Keyword(s):  
Shelf Life ◽  
Yerba Mate ◽  
Controlled Atmosphere ◽  
Mate Quality ◽  
Long Term Storage ◽  
Term Storage

scholarly journals Elevated Carbon Dioxide Storage of `Anjou' Pears Using Purge-controlled Atmosphere

HortScience ◽  
1994 ◽  
Vol 29 (4) ◽  
pp. 299-301 ◽  
Author(s):  
Stephen R. Drake
Keyword(s):  
Carbon Dioxide ◽  
Elevated Carbon Dioxide ◽  
Controlled Atmosphere ◽  
Refrigerated Storage ◽  
Long Term Storage ◽  
Keeping Quality ◽  
Flow Through ◽  
Computer Controlled ◽  
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.

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

2017 ◽  
Vol 215 ◽  
pp. 483-492 ◽  
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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