Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit

Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphere (4 kPa O2 and 6 kPa CO2 at 7 °C) (HTCA and CA, respectively) with subsequent ripening at ~20 °C. The fruit was evaluated for primary and secondary metabolites at harvest, after storage, and after reaching edible ripeness. A decrease from harvest to edible ripeness in mannoheptulose and perseitol was observed while β-sitosterol, hydrophilic and lipophilic antioxidant activity (H-AOX, L-AOX), abscisic acid, and total phenolics (composed of p-coumaric and caffeic acids such as aglycones or their derivatives) increased. HTCA fruit at edible ripeness displayed higher contents of mannoheptulose, perseitol, β-sitosterol, L-AOX, caffeic acid, and p-coumaric acid derivatives, while CA fruit presented higher contents of α-tocopherol, H-AOX, and syringic acid glycoside for both harvests and storage times. The results indicate that a hydrothermal treatment prior to CA enables fruit of high nutritional value characterized by enhanced content of phenolic compounds at edible ripeness to reach distant markets.

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The effect of delays in establishment of a static or dynamic controlled atmosphere on the quality of ‘Hass’ avocado fruit

Postharvest Biology and Technology ◽

10.1016/j.postharvbio.2008.01.002 ◽

2008 ◽

Vol 49 (1) ◽

pp. 61-68 ◽

Cited By ~ 23

Author(s):

J. Burdon ◽

N. Lallu ◽

G. Haynes ◽

K. McDermott ◽

D. Billing

Keyword(s):

Controlled Atmosphere ◽

Avocado Fruit ◽

Hass Avocado

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Avoiding Chilling Damage in ‘Hass’ Avocado Fruit by Controlled Atmosphere Storage at Higher Temperature

HortScience ◽

10.21273/hortsci12070-17 ◽

2017 ◽

Vol 52 (8) ◽

pp. 1107-1110 ◽

Cited By ~ 1

Author(s):

Jeremy Burdon ◽

David Billing ◽

Paul Pidakala

Keyword(s):

Skin Color ◽

Storage Temperature ◽

Persea Americana ◽

Controlled Atmosphere ◽

Storage Duration ◽

Avocado Fruit ◽

Significant Difference ◽

Chilling Damage ◽

Hass Avocado ◽

Atmosphere Storage

Sea-freight distribution of ‘Hass’ avocado (Persea americana) is by refrigerated containers, sometimes supplemented by controlled atmosphere (CA). With both refrigeration and CA prolonging the storage life of the fruit, there is a question as to whether the technologies can be traded. That is, by using CA at warmer temperatures to extend storage without the risk of chilling damage. In this project, the potential to avoid chilling damage by storing fruit at 7 °C in 2% O2/2% CO2 CA instead of 5 °C in 2% O2/2% CO2 CA or air has been investigated for fruit stored for 4 or 6 weeks. Increasing the storage temperature from 5 °C to 7 °C did not affect the quality of fruit immediately out of CA storage, with no significant difference in skin color, firmness, or skin disorders. Both CA storage regimes, at 5 °C or 7 °C, resulted in better fruit quality than for fruit that had been stored in air at 5 °C. Overall, CA at 7 °C was less effective at retarding the progression of ripening in storage than CA at 5 °C, although after 4 weeks of storage, fruit from both CA regimes took longer to ripen than the air-stored fruit. After 6 weeks of storage, there was no difference in ripening time between fruit that had been stored in CA at 7 °C or in air at 5 °C, with fruit that had been in CA at 5 °C still taking longest to ripen. However, the incidence of diffuse flesh discoloration (DFD) in the air-stored fruit was high compared with that in fruit from CA at 7 °C or 5 °C. The main negative aspect to storing fruit in CA at 7 °C rather than at 5 °C was the higher incidence of rots in ripe fruit. While it was lower in the air-stored fruit, the incidence in fruit that had been stored in CA at 7 °C tended to be higher than that of the fruit stored in CA at 5 °C. It therefore appears that the potential for using CA at slightly higher temperatures to avoid chilling damage rests on the storage duration required and the risk of rots in the fruit.

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Biochemical Bases for Controlled-atmosphere Effects on Reducing Chilling Injury of `Hass' Avocado Fruit

HortScience ◽

10.21273/hortsci.30.4.809e ◽

1995 ◽

Vol 30 (4) ◽

pp. 809E-809

Author(s):

Dana F. Faubion ◽

Adel A. Kader

Keyword(s):

Fatty Acid ◽

Chilling Injury ◽

Controlled Atmosphere ◽

Ripe Fruit ◽

Steryl Esters ◽

Fatty Acid Unsaturation ◽

Avocado Fruit ◽

Steryl Glycoside ◽

Flesh Browning ◽

Hass Avocado

California-grown `Hass' avocado fruit were stored at 5C, in air or a controlled atmosphere (CA) of 2% oxygen and 5% carbon dioxide. Fruit were evaluated at 0, 2, 4, 6, 8, 10, and 12 weeks, both immediately upon removal from storage and after ripening at 20C. Severe chilling injury (flesh browning) developed in the airstored fruit after 6 weeks, while only moderate symptoms were observed in CA-stored avocado fruit after 12 weeks. Lipid peroxidation breakdown products increased during storage and ripening in both air and CA treatments. Sterols, steryl esters, steryl glycosides, glycolipids, and phospholipids were analyzed. Quantity of acylated steryl glycoside in ripe fruit changed from 34 nmoles initially, to 51 or 27 nmoles after 6 weeks at 5C in air or CA, respectively. Glycolipid fatty acid unsaturation in air-stored fruit decreased with the development of chilling injury. Fatty acid unsaturation in phospholipids (phosphatidylinositol, phosphatidylcholine, phosphatidylglycerol, and phosphatidylethanolamine) of air-stored avocados decreased with the development of chilling injury. CA storage delayed the development of chilling injury and the loss of fatty acid unsaturation.

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714 PB 394 CHANGES IN AVOCADO FRUIT MEMBRANE LIPIDS DURING CONTROLLED ATMOSPHERE STORAGE AND RIPENING

HortScience ◽

10.21273/hortsci.29.5.535d ◽

1994 ◽

Vol 29 (5) ◽

pp. 535d-535

Author(s):

Dana F. Faubion ◽

Adel A. Kader

Keyword(s):

Carbon Dioxide ◽

Membrane Lipids ◽

Saturated Fatty Acids ◽

Chilling Injury ◽

Controlled Atmosphere ◽

Sterol Esters ◽

Controlled Atmosphere Storage ◽

Avocado Fruit ◽

Hass Avocado ◽

Atmosphere Storage

California grown `Hass' avocado fruit were stored at 5C, in air or a controlled atmosphere (CA) of 2% oxygen and 5% carbon dioxide. Fruit were evaluated at 0, 3, 6, and 10 weeks, both immediately upon removal from storage and after 5 days at 20C. Severe chilling injury developed in the air-stored fruit after six weeks, while only moderate symptoms were observed in CA stored avocado fruit after 10 weeks. Lipid peroxidation breakdown products increased during storage and ripening in both air and CA treatments. Sterols, sterol esters, glycolipids, and phospholipids were analyzed. There was a shift in composition during storage towards increasingly saturated fatty acids. The fatty acid shift was greater in air, than in CA stored fruit. Results will be discussed concerning their relevance to chilling injury development.

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PRESERVATION OF APPLE FRUIT`S QUALITY INDICATORS DUE TO VARIETAL FEATURES AND MEDIUM COMPOSITION IN A CONTROLLED ATMOSPHERE

Scientific Works of North Caucasian Federal Scientific Center of Horticulture Viticulture Wine-making ◽

10.30679/2587-9847-2019-23-253-258 ◽

2019 ◽

Vol 23 ◽

pp. 253-258

Author(s):

T.G. Prichko ◽

◽

T.L. Smelik ◽

M.G. Germanova ◽

◽

...

Keyword(s):

Quality Indicators ◽

Apple Fruit ◽

Medium Composition ◽

Controlled Atmosphere

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Commodity Heating Medium and Mexican Fruit Fly Mortality

HortScience ◽

10.21273/hortsci.33.3.533e ◽

1998 ◽

Vol 33 (3) ◽

pp. 533e-533

Author(s):

Krista C. Shellie

Keyword(s):

Carbon Dioxide ◽

Variable Temperature ◽

Larval Mortality ◽

Fruit Fly ◽

Hot Water ◽

Water Bath ◽

Controlled Atmosphere ◽

Mexican Fruit Fly ◽

Temperature Water ◽

Heating Medium

The objective of this research was to investigate whether the medium used to transfer heat to a commodity influenced the mortality of Mexican fruit fly larvae. A similar 2-h heat dose was delivered to grapefruit via immersion in a variable temperature water bath or via exposure to a rapidly circulating gas. The concentration of oxygen and carbon dioxide inside the grapefruit was analyzed at 30-min intervals and grapefruit center temperatures recorded every 60 s during heating. The mortality of larvae located inside grapefruit during heating in a controlled atmosphere or in hot water was significantly higher than that of larvae located inside grapefruit heated in air. The internal atmosphere of grapefruit heated in a controlled atmosphere or in hot water contained significantly higher levels of carbon dioxide and lower levels of oxygen than grapefruit heated in air. Larval mortality was compared after larvae were heated in media by rapidly circulating air or by an atmosphere containing 4 kPa of oxygen and 18 kPa of carbon dioxide to evaluate whether the altered atmosphere or a heat-induced fruit metabolite was responsible for enhanced mortality. The significantly higher mortality of larvae heated in media in the presence of an altered atmosphere suggested that the altered atmosphere enhanced larval mortality. Results from this research suggest that reducing oxygen and or increasing the level of carbon dioxide during heating can enhance mortality of the Mexican fruit fly and potentially reduce the heat dose required for quarantine security.

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