Development of the Purge-type Controlled Atmosphere Storage Container and Analysis of Gas Control Performance

Low temperature disorders of nectarines are thought to be expressions of chilling injury. Chilling injury is a form of stress usually associated with increased synthesis of ethylene and its immediate precursor, aminocyclopropane-1-carboxylic acid (ACC). However, other mechanisms for the development of chilling injury have been proposed. To help determine the nature of the processes leading to chilling injury in nectarines (Prunus persica) and how the gaseous composition of the storage atmosphere effects the development of low temperature disorders, levels of ACC and conjugated ACC were measured in fruit of the cv. Arctic Snow. These compounds were measured in fruit ripened at 20°C immediately after harvest, in fruit on removal from cold storage and in fruit ripened at 20°C following cold storage. During storage, fruit were kept at 0°C in the 4 following atmospheres: air; air + 15% CO2; air + 15 µL/L ethylene; and air + 15% CO2 + 15 µL/L ethylene. Concentrations of ACC remained low in all treatments and no significant changes in ACC levels due to added ethylene or CO2 were observed. Concentrations of conjugated ACC were about 10-times that of ACC and again were not influenced by the composition of the storage atmosphere. No significant changes in either ACC or conjugated ACC were observed until after flesh bleeding, the major symptoms of low temperature disorder expressed in these fruit, had begun to appear. It was concluded that disorders in nectarines stored at low temperatures are not a stress response involving a disruption of ethylene metabolism but may be associated with differential changes in the metabolism of enzymes associated with normal ripening.

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The Development of an Agricultural Technology: Controlled-Atmosphere Storage of Fruit

Technology and Culture ◽

10.2307/3102002 ◽

1969 ◽

Vol 10 (1) ◽

pp. 35 ◽

Cited By ~ 8

Author(s):

Dana G. Dalrymple

Keyword(s):

Agricultural Technology ◽

Controlled Atmosphere ◽

Controlled Atmosphere Storage ◽

Atmosphere Storage

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Apple fruit recovery from anoxia under controlled atmosphere storage

Food Chemistry ◽

10.1016/j.foodchem.2021.131152 ◽

2022 ◽

Vol 371 ◽

pp. 131152

Author(s):

Rachael Maree Wood ◽

Fabio Rodrigo Thewes ◽

Milena Reynaud ◽

Dominikus Kittemann ◽

Cláudia Kaehler Sautter ◽

...

Keyword(s):

Apple Fruit ◽

Controlled Atmosphere ◽

Controlled Atmosphere Storage ◽

Atmosphere Storage

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Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

Anais da Academia Brasileira de Ciências ◽

10.1590/0001-3765201420130237 ◽

2014 ◽

Vol 86 (1) ◽

pp. 485-494 ◽

Cited By ~ 5

Author(s):

CRISTIANO ANDRÉ STEFFENS ◽

CASSANDRO V.T. DO AMARANTE ◽

ERLANI O. ALVES ◽

AURI BRACKMANN

Keyword(s):

Fruit Quality ◽

Cold Storage ◽

Ethylene Production ◽

Titratable Acidity ◽

Storage Conditions ◽

Controlled Atmosphere ◽

Controlled Atmosphere Storage ◽

Red Color ◽

High Incidence ◽

Atmosphere Storage

The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of ‘Laetitia’ plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit in CS. In 2010, the fruit under CA with 2+5, 1+5, and 1+3 had a pronounced delay in ripening, although it exhibited a high incidence of internal breakdown. In 2011, the CA conditions with 2+1 and 2+2 provided the best delay in ripening and a reduced incidence of internal breakdown. The best CA condition for cold storage (at 0.5°C) of ‘Laetitia’ plums is 2 kPa O2 + 2 kPa CO2.

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