Elevated carbon dioxide in storage rooms prior to establishment of controlled atmosphere affects apple fruit quality

2016 ◽  
Vol 118 ◽  
pp. 11-16 ◽  
Author(s):  
Jennifer R. DeEll ◽  
Geoffrey B. Lum ◽  
Behrouz Ehsani-Moghaddam
Keyword(s):  
Carbon Dioxide ◽  
Fruit Quality ◽  
Elevated Carbon Dioxide ◽  
Apple Fruit ◽  
Controlled Atmosphere

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 Carbon Dioxide Injury and Flesh Softening Following High-temperature Conditioning in Peaches

HortScience ◽  
1991 ◽  
Vol 26 (5) ◽  
pp. 562-563 ◽  
Author(s):  
George D. Nanos ◽  
F. Gordon Mitchell
Keyword(s):  
Carbon Dioxide ◽  
High Temperature ◽  
Fruit Quality ◽  
Cold Storage ◽  
Fruit Ripening ◽  
Prunus Persica ◽  
Controlled Atmosphere ◽  
Green Pigment ◽  
Off Flavors ◽  
Temperature Controlled

`High-temperature controlled-atmosphere (high CO2/low O2) conditioning was investigated as a possible treatment to delay the incidence of internal breakdown of peaches and nectarines (Prunus persica L. Batsch) during subsequent cold storage. Maintaining an atmosphere of 5% to 15% CO2 added to air or to 1% to 5% O2 while conditioning peaches for 2 days at 20C partially prevented fruit ripening (compared to fruit conditioned in air), as measured by flesh softening and loss of green pigment, while no off-flavors were detected. Conditioning of peaches at 20C for 4 days in air or in air + 20% CO2 was detrimental to fruit quality, as indicated by flesh softening or detection of off-flavors.

scholarly journals Sorting Fruit by Quality: What Chloroplast Fluorescence Can Tell Us

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 639b-639
Author(s):  
J. Song ◽  
P.R Armstrong ◽  
R.M. Beaudry
Keyword(s):  
Quantum Yield ◽  
Fruit Quality ◽  
Apple Fruit ◽  
Controlled Atmosphere ◽  
Fluorescence Parameters ◽  
Golden Delicious ◽  
Yellow Coloration ◽  
Accuracy Speed

Chloroplast fluorescence as a nondestructive tool for assessing `Red Delicious', `Golden Delicious' and `Law Rome' apple fruit quality was examined after approximately 4.5 months storage. Fluorometry parameters of minimal fluorescence (Fo), maximal fluorescence (Fm) and quantum yield (Fm-Fo)/Fm (otherwise denoted as Fv/Fm) were determined. All fluorescence parameters declined with time as apple fruit were maintained at 22°C in air. Fv/Fm was found to correlate well with firmness for `Red Delicious' fruit. A decline in Fo with time correlated very well with the development of yellow coloration of `Golden Delicious' fruit. The Fv/Fm value was consistently higher for controlled-atmosphere (CA) stored fruit than for regular-air (RA) stored fruit. When CA and RA stored `Law Rome' fruit were combined and a Fv/Fm value of 0.685 was used to resegregate fruit from the two storage regimes. Resegregation was achieved with 75% accuracy, with only 5% RA-stored fruit incorrectly identified as CA-stored. The accuracy, speed of assessment and light-based nature of fluorometry suggest it may have some practical use as a tool for sorting apple and other chlorophyll-containing fruit on commercial packinglines.

scholarly journals ACTION OF REDUCED OXYGEN AND ELEVATED CARBON DIOXIDE ON ANAEROBIC METABOLISM OF `BARTLETT' PEARS

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 603f-603
Author(s):  
A.A. Kader ◽  
D. Ke ◽  
M. Mateos ◽  
E. Yahia
Keyword(s):  
Carbon Dioxide ◽  
Alcohol Dehydrogenase ◽  
Ethyl Acetate ◽  
Anaerobic Metabolism ◽  
Pyruvate Decarboxylase ◽  
Elevated Carbon Dioxide ◽  
Pyrus Communis ◽  
Controlled Atmosphere ◽  
Air Control ◽  
Adh Activity

Fruits of `Bartlett' pear (Pyrus communis L.) at green (preclimacteric) and yellow (postclimacteric) stages were kept in 0.25% O2 (balance N2), 80% CO2 (balance O2), or 0.25% O2 + 80% CO2 (balance N2) for 1, 2, or 3 days followed by transfer to air at 20C for 3 days to study the effects of these controlled atmosphere (CA) treatments on anaerobic products and enzymes. All the three CA treatments caused greater accumulation of ethanol, acetaldehyde, and ethyl acetate than the air control. The postclimacteric pears were more sensitive to CA treatments as indicated by occurrence of skin browning, enhanced activity of pyruvate decarboxylase, and higher concentrations of the anaerobic volatiles. For the preclimacteric pears, the 0.25% O2 treatment dramatically increased alcohol dehydrogenase (ADH) activity, which was associated with the induction of one ADH isozyme. Exposure of preclimacteric pears to 80% CO2 slightly increased ADH activity while treatment with 0.25% O2 + 80% CO2 resulted in lower AD11 activity than 0.25% O2 alone.

Penicillium expansum Invades Apples Through Stems during Controlled Atmosphere Storage

2006 ◽  
Vol 7 (1) ◽  
pp. 1 ◽  
Author(s):  
David A. Rosenberger ◽  
Catherine A. Engle ◽  
Frederick W. Meyer ◽  
Christopher B. Watkins
Keyword(s):  
Carbon Dioxide ◽  
Apple Fruit ◽  
Spore Suspension ◽  
Penicillium Expansum ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Cold Air ◽  
Apple Leaves ◽  
Atmosphere Storage ◽  
And Storage

Empire apples were collected from six orchards in 1997 and 1998 and were then subjected to various inoculation and storage regimes to determine how non-wounded fruit become infected with Penicillium expansum and to determine if decay susceptibility varies with orchard source. Replicated samples of fruit were inoculated within 24 h of harvest either by placing a 10 μl droplet containing 500 conidia of P. expansum onto the end of the apple stems or by placing 500 μl containing 10,000 conidia into the stem basin. Fruit were stored for 7 to 9 months either in cold air (1.1°C) or in controlled-atmosphere (CA) storage (1.1°C, 1.6% oxygen and 2.2% carbon dioxide), and were then evaluated for decay. Twenty-seven to 47% of fruit that had been inoculated by placing spores on the ends of stems developed decay during CA storage whereas less than 1% of similarly inoculated fruit decayed during cold-air storage. Placing spore suspension into the stem basins also resulted in less than 1% decay. Orchard-to-orchard variation in incidence of decay that developed was positively correlated with boron concentrations in both apple leaves (R2 = 0.66) and apple fruit (R2 = 0.62). This is the first report of P. expansum causing commercial losses in apples due to invasion through stems and also the first Accepted for publication 28 September 2006. Published 13 December 2006.

CONTROL BY FUMIGANTS OF WINTER EGGS OF EUROPEAN RED MITE, PANONYCHUS ULMI (ACARINA: TETRANYCHIDAE), ON HARVESTED APPLES

1981 ◽  
Vol 113 (2) ◽  
pp. 121-126
Author(s):  
D.C. Herne ◽  
E. J. Bond
Keyword(s):  
Carbon Dioxide ◽  
Ethylene Oxide ◽  
Fruit Quality ◽  
Methyl Bromide ◽  
Extended Period ◽  
Panonychus Ulmi ◽  
Controlled Atmosphere ◽  
Ethylene Dibromide ◽  
Egg Mortality ◽  
European Red Mite

AbstractSeven fumigants, used alone or in combination, were tested in the laboratory for toxicity to winter eggs of the European red mite, Panonychus ulmi (Koch), on harvested apples cv. Red Delicious. Fumigation with ethylene dibromide (EDB) 6 mg/l. for 4 h at 25°C, and CO2 90% for 72 h at 18°C or for 48 h at 25°C killed 100% of the eggs; CO2 75% for 60 to 168 h killed over 98% of the eggs. No injury or off-flavour of fruit resulted from the treatments though the extended period of storage, ca. 200 days, to break diapause in the eggs did reduce the fruit quality in the usual way. Post treatment storage under controlled atmosphere (CA) conditions did not increase the percentage of eggs killed with 75% CO2. Mixing CO2 with EDB, ethylene oxide, or dichlorvos did not increase egg mortality. Ethylene oxide, dichlorvos, methyl bromide (MBr), and HCN were each ineffective and combinations of MBr + EDB, and MBr + acrylonitrile were also ineffective. Carbon dioxide is a safe, effective fumigant for controlling P. ulmi winter eggs and other pests on harvested apples.

scholarly journals ‘Honeycrisp’ Apple (Malus domestica Borkh.) Fruit Response to Controlled Atmosphere Storage with the Low Oxygen Limit Established Chlorophyll Fluorescence

HortScience ◽  
2020 ◽  
pp. 1-4
Author(s):  
James Mattheis ◽  
David R. Rudell
Keyword(s):  
Chlorophyll Fluorescence ◽  
Fruit Quality ◽  
Apple Fruit ◽  
Additional Treatment ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Physiological Disorder ◽  
Superficial Scald ◽  
Atmosphere Storage

Postharvest management of apple fruit ripening using controlled atmosphere (CA) storage can be enhanced because CA oxygen concentration is decreased to close to the anaerobic compensation point (ACP). Monitoring fruit chlorophyll fluorescence (CF) is a technology to assess fruit response to low pO2 as fluorescence increases as pO2 reaches a critically low concentration. This type of pO2 management has been referred to as dynamic atmosphere storage (DCA). Use of very low pO2 can enhance post-storage apple fruit quality for many cultivars, allowing better firmness retention and prevention of superficial scald, compared with fruit stored at higher pO2 during CA. ‘Honeycrisp’ is a chilling-sensitive cultivar with little risk of firmness loss or superficial scald during storage; however, other aspects of fruit-quality loss during storage, including soluble solids content (SSC), titratable acidity (TA), peel greasiness, and physiological disorder development may be impacted by pO2. A 2-year study was conducted to identify ‘Honeycrisp’ fruit-quality impacts of CA storage with a low-pO2 setpoint determined by using CF. ‘Honeycrisp’ apples were held 7 days at 10 °C after harvest, then at 3 °C. An additional treatment with 1-methylcyclopropene (1-MCP) was conducted in year two. CA was established 48 hours after transfer to 3 °C. In both years, fruit CF increased when pO2 decreased to ≈0.3 kPa O2 and then decreased after pO2 was increased to 0.5 kPa. Additional CA pO2 concentrations above 0.3 kPa were also maintained for other fruit. Fruit internal disorder incidence increased as pO2 decreased and with 1-MCP use. Changes in SSC, TA, and peel yellowing were inconsistently reduced by storage at lower pO2. Peel greasiness did not develop in either year. CA did not impact the incidence of chilling disorders regardless of pO2. Results indicate some aspects of ‘Honeycrisp’ fruit quality can be enhanced as CA pO2 decreases; however, pO2 above the low pO2 threshold did not prevent internal physiological disorder development.

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