Response of `Royal Gala' and `Granny Smith' apples to high-temperature controlled atmosphere treatments for control of Epiphyas postvittana and Nysius huttoni

1997 ◽  
Vol 12 (2) ◽  
pp. 127-136 ◽  
Author(s):  
Michael Lay-Yee ◽  
Diana C Whiting ◽  
Kellie J Rose
Keyword(s):  
High Temperature ◽  
Epiphyas Postvittana ◽  
Controlled Atmosphere ◽  
Temperature Controlled

In Situ Study of Zirconia Stabilization by Anion Exchange (N for O) Using High-Temperature, Controlled Atmosphere Electron Diffraction

1999 ◽  
Vol 589 ◽  
Author(s):  
Renu Sharma ◽  
Eberhard Schweda ◽  
Dirk Naedele
Keyword(s):  
High Temperature ◽  
Electron Diffraction ◽  
Anion Exchange ◽  
High Temperatures ◽  
Controlled Atmosphere ◽  
In Situ Study ◽  
Environmental Cell ◽  
Temperature Controlled ◽  
Cubic Structure

AbstractStabilization of zirconia by anion exchange (N for O) is a novel idea. A number of oxy-nitrides with flourite-related (cubic) structure have been reported to form at high temperatures (1100°C). We have used a TEM equipped with environmental cell and Gatan Imaging Filter (GIF) to study the nitridation behavior of zirconia. The in situ observations reveal the formation of a cubic structure at ≈800°C when the Zr(OH) 4×H2O precursor was heated in ≈2 torr of NH3. The presence of N in the lattice is confirmed by electron energyloss spectroscopy.

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.

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