Carbon dioxide and maturity as factors affecting Victorian pears in controlled atmosphere storage

1972 ◽  
Vol 12 (58) ◽  
pp. 540 ◽  
Author(s):  
CR Little ◽  
ID Peggie ◽  
HJ Taylor
Keyword(s):  
Carbon Dioxide ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Factors Affecting ◽  
Acceptability Index ◽  
Carbon Dioxide Levels ◽  
Atmosphere Storage

Packham's Triumph, Beurre Bosc, Josephine de Malines and Winter Cole pears grown in Victoria were stored under controlled atmosphere storage at 11�C with 0, 3, and 6 per cent CO2 at a standard O2 level of 2.5 per cent. Wastage and quality decline of fruit at different maturities were measured and an acceptability index was used to integrate wastage and quality into a single value. All varieties stored well under controlled atmosphere and remained in an acceptable condition for much longer than expected in air storage. Maturities resulting in acceptable fruit outturn were well defined in three of the four varieties. Carbon dioxide levels of 0 and 3 per cent gave better storage results than 6 per cent for Packham's Triumph, Beurre Bosc and Josephine, but 6 per cent was best for Winter Cole.

scholarly journals 396 Suppression of Green Mold on Grapefruit during Refrigerated Storage in Altered Atmospheres

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 512B-512
Author(s):  
Krista C. Shellie
Keyword(s):  
Carbon Dioxide ◽  
Citrus Fruit ◽  
Controlled Atmosphere ◽  
Refrigerated Storage ◽  
Low Oxygen ◽  
Controlled Atmosphere Storage ◽  
Green Mold ◽  
Epidermal Tissue ◽  
Atmosphere Storage ◽  
Fruit Surface

Green mold, a predominant disease of citrus fruit, develops when spores of Penicillium digitatum infect extant wounds in fruit epidermal tissue. Development of green mold during shipping limits the distance grapefruit can be surface transported. The objective of this research was to evaluate whether altering the atmosphere during refrigerated storage could suppress development of green mold. In the first two experiments, growth of green mold was evaluated after fruit were stored in ultra-low oxygen (0.05 or 1 kPa) at 14, 16, or 18 °C for up to 21 days. In the last two experiments, grapefruit were stored for 14 or 21 d at 12, 13, or 14 °C in atmospheres containing 2, 5, or 10 kPa oxygen with or without 2, 5, 10, or 20 kPa carbon dioxide. In all experiments, grapefruit were inoculated with 10 or 20 μL of a spore suspension of P. digitatum. Decay progression after storage was monitored by measuring the diameter of the lesion in cm at the demarcated site of inoculation or by subjectively rating percent decayed fruit surface area. Grapefruit not inoculated with P. digitatum had no visible symptoms of green mold. Grapefruit stored under controlled atmosphere had less fruit surface covered with mycelium (5% to 64%) than grapefruit stored in air. Inoculated grapefruit stored in 0.05 kPa oxygen for up to 14 d at 14 or 18 °C had no visible symptoms of green mold upon removal from cold storage, but developed a characteristic green mold lesion after 5 additional days of storage in air at ambient temperature. Results suggest that refrigerated controlled-atmosphere storage combined with wax and a fungicide can enhance control of green mold during shipping.

Comparison of IAD and starch-iodine indices at harvest and how they relate to post-storage firmness retention in Ambrosia™ apples over three growing seasons

2015 ◽  
Vol 95 (6) ◽  
pp. 1177-1180 ◽  
Author(s):  
Peter M. A. Toivonen
Keyword(s):  
Controlled Atmosphere ◽  
Seasonal Differences ◽  
Controlled Atmosphere Storage ◽  
Factors Affecting ◽  
Growing Seasons ◽  
Atmosphere Storage

Toivonen, P. M. A. 2015. Comparison of IAD and starch-iodine indices at harvest and how they relate to post-storage firmness retention in Ambrosia™ apples over three growing seasons. Can. J. Plant Sci. 95: 1177–1180. Starch–iodine index and IAD values were recorded for Ambrosia™ apples at harvest and compared with firmness retention after controlled atmosphere storage. The starch–iodine index correlated with firmness retention only in 2012. Harvest IAD values were associated with firmness retention in all years. Seasonal differences in temperature patterns were possible factors affecting the starch–iodine index. IAD was more consistent between seasons for monitoring maturity.

scholarly journals Controlled Atmosphere Storage of `Redcoat' Strawberry Fruit

1992 ◽  
Vol 117 (2) ◽  
pp. 260-264 ◽  
Author(s):  
Richard B. Smith
Keyword(s):  
Carbon Dioxide ◽  
Enriched Environment ◽  
Controlled Atmosphere ◽  
Fruit Firmness ◽  
Strawberry Fruit ◽  
Maximum Enhancement ◽  
Controlled Atmosphere Storage ◽  
Controlled Atmospheres ◽  
Point Forces ◽  
Atmosphere Storage

Strawberries (Fragaria × ananassa Duch.) cv. Redcoat were stored at several temperatures and for various intervals in controlled atmospheres (CA) containing 0% to 18% CO2 and 15% to 21% 02. Bioyield point forces recorded on the CA-stored fresh fruit indicated that the addition of CO2 to the storage environment enhanced fruit firmness. Fruit kept under 15% CO2 for 18 hours was 48% firmer than untreated samples were initially. Response to increasing CO2 concentrations was linear. There was no response to changing 02 concentrations. Maximum enhancement of firmness was achieved at a fruit temperature of 0C; there was essentially no enhancement at 21C. In some instances, there was a moderate firmness enhancement as time in storage increased. Carbon dioxide acted to reduce the quantity of fruit lost due to rot. Fruit that was soft and bruised after harvest became drier and firmer in a CO2-enriched environment.

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