scholarly journals Ethanol reduces ripening of 'Royal Gala' apples stored in controlled atmosphere

2016 ◽  
Vol 88 (1) ◽  
pp. 403-410 ◽  
Author(s):  
ANDERSON WEBER ◽  
AURI BRACKMANN ◽  
VANDERLEI BOTH ◽  
ELIZANDRA P. PAVANELLO ◽  
ROGERIO O. ANESE ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Ethylene Production ◽  
Acc Oxidase ◽  
Fruit Softening ◽  
Controlled Atmosphere ◽  
Storage Quality ◽  
Ethanol Effect ◽  
Flesh Browning ◽  
Positive Effect

This work aims at evaluate ethanol effect of acetaldehyde application in post-storage quality of 'Royal Gala' apples maintenance, and to compare them with consolidated storage techniques. Thus two experiments were performed during the years of 2008 and 2009. In the first experiment (2008), the application of ethanol, acetaldehyde or 1-MCP and ethylene scrubbing were tested. Fruits were stored in controlled atmosphere (CA) with 1.0kPa O2 and 2.0kPa CO2 at 0.5°C. In the second experiment (2009), the treatments tested were ethanol application combined or not with low relative humidity (LRH) and LRH alone. In this experiment, apples were stored in CA with 1.2kPa O2 + 2.5kPa CO2 at 0.5°C. After eight months of storage, 0.5 mL ethanol kg-1 apples month-1 or 0.25 mL acetaldehyde kg-1 apples month-1 increased mealiness, flesh browning, and decays incidence and reduced flesh firmness. In contrast, 0.3 mL ethanol kg-1 apples month-1, tested on second experiment, prevented fruit softening and decreased ACC oxidase activity and ethylene production. Although lower relative humidity was not efficient in maintaining post-storage quality, it enhanced the positive effect of ethanol application at 0.3 mL kg-1 apples month-1.

scholarly journals ETHANOL AND NITRIC OXIDE IN QUALITY MAINTENANCE OF ‘GALAXY’ APPLES STORED UNDER CONTROLLED ATMOSPHERE

2017 ◽  
Vol 39 (5) ◽  
Author(s):  
AURI BRACKMANN ◽  
VAGNER LUDWIG ◽  
FABIO RODRIGO THEWES ◽  
ROGERIO OLIVEIRA ANESE ◽  
ERANI ELISEU SCHULTZ ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Acc Oxidase ◽  
Acid Oxidase ◽  
Controlled Atmosphere ◽  
Ethylene Concentration ◽  
Flesh Firmness ◽  
Oxidase Enzyme

ABSTRACT The aim of this work was to evaluate the effect of ethanol and two nitric oxide dose applications on the maintenance of the post-storage quality of ‘Galaxy’ apple during storage under controlled atmosphere (CA). Treatments evaluated were: [1] 1.2 kPa O2 + 2.0 kPa CO2; [2] CA + 20 µL L-1 of nitric oxide, [3] CA + 40 µL L-1 of nitric oxide; [4] CA + 1 ml of ethanol kg-1 fruit. Fruits received treatments before storage and were kept under CA during eight months and seven days of storage at 20 °C. Fruits had been kept on CA for eight months and seven days at 20° C. Fruits treated with ethanol showed higher ethylene production, low flesh firmness, high flesh breakdown, mealiness and acetaldehyde production. Fruits treated with 40 µL L-1 nitric oxide showed lower ethylene production, respiration rate and ACC oxidase ( (1-aminocyclopropane-1-carboxylic acid) oxidase enzyme activity. Apples treated with 20 uL L-1 nitric oxide showed higher ethylene production, respiration rate, internal ethylene concentration CO2 and ethanol concentration. Ethanol and nitric oxide application before storage have no benefits in maintaining fruit quality after storage under CA due to lower flesh firmness, higher mealiness incidence, flesh breakdown and decay incidence.

scholarly journals (192) Effect of Controlled Atmosphere in Postharvest Life of `Elliot' Blueberry

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1044A-1044 ◽  
Author(s):  
Luis Luchsinger ◽  
Alvaro Villalobos ◽  
Antonio Lizana
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Respiratory Rate ◽  
Vaccinium Corymbosum ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Titrable Acidity ◽  
Postharvest Life ◽  
Positive Effect

Postharvest response to high CO2 controlled atmosphere (CA) was studied in the blueberry (Vaccinium corymbosum L.) cultivar Elliot. Fruit was stored at 0 °C, 90% relative humidity and 15%, 18%, and 21% of CO2 and 5% of O2 and in air (0.03% CO2 and 21% O2). Evaluations were performed after 30 and 60 days of storage and an aditional period of 3 and 6 days at 10 °C (ripening period). Parameters meassured were: color (lightness, hue, and chroma), firmness, soluble solids (SS), titrable acidity (TA), SS/TA ratio, pH, weight loss, decay, physiological disorders, and appearance. The CA caused a positive effect, preserving the quality of the fruit in storage, by decreasing the respiratory rate and decay incidence. The 15% CO2 controlled atmosphere presented the best firmness and lowest decay. Acceptable conditions of quality were kept for 60 days of storage.

1-Methylcyclopropene affects the shelf-life quality of controlled atmosphere stored ‘Cold Snap™’ pears

2018 ◽  
Vol 98 (6) ◽  
pp. 1365-1375 ◽  
Author(s):  
Edward J. Flaherty ◽  
Jennifer R. DeEll ◽  
Barry J. Shelp ◽  
Gale G. Bozzo
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Life Quality ◽  
Internal Cavity ◽  
Fruit Softening ◽  
Controlled Atmosphere ◽  
Conditioning Period ◽  
Cold Snap ◽  
Cavity Development

1-Methylcyclopropene (1-MCP) and a controlled atmosphere (CA; elevated CO2 and low O2 partial pressures) preserve the overall quality of ‘Cold Snap™’ pears during low temperature storage, including minimizing physiological disorders. In two separate years, we determined the impact of 1-MCP (0 or 300 nL L−1), pre-storage conditioning (0, 3, or 7 d at 3 °C), and CA (18 or 2.5 kPa O2, and 2 kPa CO2) on the shelf-life quality of ‘Cold Snap™’ pears following their removal from storage at 0 °C. In both years, 1-MCP effectively reduced rates of ethylene production and limited peel yellowing and fruit softening following the transfer of stored ‘Cold Snap™’ pears to ambient conditions for up to 14 d, regardless of pre-storage conditioning and CA regimen. Moreover, 1-MCP-treated fruit stored under 2.5 kPa O2/2 kPa CO2 developed lower incidences of senescent scald, regardless of the pre-storage conditioning period. In year one, this treatment combination also limited internal breakdown and internal cavity development, whereas the incidence of internal cavities was highest in 1-MCP-treated fruit in year two, regardless of pre-storage conditioning period, O2 partial pressure in the storage atmosphere, and shelf-life duration. Principal component analysis revealed that the occurrence of senescent scald and internal breakdown in ‘Cold Snap™’ pears were associated with high rates of ethylene production, peel yellowing, and softening. Similarly, internal cavity development was correlated with most ripening attributes, although the link with fruit softening was inconsistent across both years of the study.

scholarly journals Ripening of ‘Kumagai’ guavas and anthracnose control as affected by methyl jasmonate

Bragantia ◽  
2017 ◽  
Vol 76 (1) ◽  
pp. 167-176
Author(s):  
Barbara Marçon Pereira da Silva ◽  
Raquel Mantovani Binoti ◽  
Patrícia Cia ◽  
Sílvia Regina de Toledo Valentini ◽  
Ilana Urbano Bron
Keyword(s):  
Relative Humidity ◽  
Methyl Jasmonate ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Colletotrichum Gloeosporioides ◽  
Psidium Guajava ◽  
Defense System ◽  
Ripe Stage ◽  
Air Circulation

ABSTRACT Methyl jasmonate (MJ) is an endogenous regulator that can influence fruit ripening and the defense system against pathogens. This work verified the influence of this regulator on postharvest physiology, control of anthracnose and physicalchemical attributes of ‘Kumagai’ guava (Psidium guajava L.). Guavas harvested at mature-green and ripe stages were treated with 0, 1 and 10 μmol∙L−1 MJ as gas in hermetic containers (200 L) with air circulation for 24 h. Fruit were inoculated with Colletotrichum gloeosporioides spore suspension (105 spores∙mL−1) 24 and 48 h after treatment. During ripening, at 25 °C and 80 – 90% of relative humidity, respiration, ethylene production, anthracnose incidence, severity and quality of guavas were assayed. Data were subjected to analysis of variance and means, compared by Tukey’s test (p ≤ 0.05 and 0.10). The application of 1 and 10 μmol∙L−1 MJ had little influence on ripening of ‘Kumagai’ guava with a slight increase in respiration, ethylene production and yellowing of fruit harvested at ripe stage. Treatments with 1 and 10 μmol∙L−1 MJ did not reduce the severity and incidence of C. gloeosporioides when applied in fruit harvested at ripe and mature-green stages and inoculated 24 or 48 h after MJ treatment. In conclusion, the MJ treatment, at 1 and 10 μmol∙L−1 concentrations, had little influence on ripening and did not control anthracnose in ‘Kumagai’ guavas.

Influences of 1-MCP on AC Tomato Fruit Softening

2014 ◽  
Vol 1033-1034 ◽  
pp. 696-699
Author(s):  
Ling Li ◽  
Rui Wang ◽  
Yu Hui Cao ◽  
Zheng Liu ◽  
Tie Ling Liu
Keyword(s):  
Ethylene Production ◽  
Tomato Fruit ◽  
Fruit Softening ◽  
Activity Increase ◽  
Flesh Firmness ◽  
Pectin Content ◽  
Polygalacturonase Activity

The influences of 1-MCP on AC tomato fruit softening were investigated. Ethylene production, flesh firmness, protopectin content, soluble pectin content and polygalacturonase (PG) activity were used to evaluate the quality of tomato fruit. It was shown that 1.0 and 1.5 μL/L 1-MCP treatment significantly decreased the levels of ethylene production, and inhibited flesh firmness and protopectin content decline and polygalacturonase activity increase. At last, it was concluded 1.0 μL/L 1-MCP treatment on AC tomato fruit was the best determining economy.

THE EFFECT OF OXYGEN AND LOW CONCENTRATIONS OF CARBON DIOXIDE ON THE QUALITY OF APPLES STORED IN CONTROLLED ATMOSPHERE

1966 ◽  
Vol 46 (3) ◽  
pp. 317-321 ◽  
Author(s):  
S. W. Porritt
Keyword(s):  
Carbon Dioxide ◽  
Controlled Atmosphere ◽  
Low Concentrations ◽  
Flesh Browning ◽  
Effect Of Oxygen

Atmospheres having a concentration of CO2 from 2.5 to 5% in conjunction with low O2 were consistently superior to low O2 atmospheres without CO2 for storage of McIntosh, Spartan, and Newtown apples. Zero percent CO2 was associated with accelerated softening and acid loss, and greatly increased incidence of disorders such as scald, core browning, and flesh browning.

scholarly journals Controlled atmosphere and shelf life performance of a new late-maturing Japanese pear, Pyrus pyrifolia (Burm. F.) Nakai, cultivar ‘Atago’

2020 ◽  
Vol 48 (1) ◽  
pp. 177-188
Author(s):  
Tuba DİLMAÇÜNAL
Keyword(s):  
Relative Humidity ◽  
Shelf Life ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Solid Content ◽  
Japanese Pear ◽  
Soluble Solid Content ◽  
Pyrus Pyrifolia ◽  
Controlled Atmosphere ◽  
Life Conditions

The aim of this research was to investigate the optimum storage condition, duration and shelf life performance of a new late-maturing Japanese pear cultivar ‘Atago’ under normal atmosphere, controlled atmosphere and shelf life conditions. For this purpose, fruits without injury or decay were divided into two groups. Group 1 (control) was stored in normal atmosphere; group 2 was stored in controlled atmosphere at 2.5% O2 + 1.5% CO2. The fruits were stored at 0 °C and 90-95% relative humidity for 32 weeks. 120 fruits were removed from normal atmosphere and controlled atmosphere every two months. Analyses were conducted on 60 fruits immediately after removal from storage, whereas remaining 60 fruits were transferred to the shelf life conditions (20 °C and 60-65% relative humidity), where they were kept for 5 d for shelf life performance evaluation. Fruits were analyzed for weight loss, peel and flesh color, flesh firmness, pH, titratable acidity, soluble solid content, respiration rate, ethylene production, peel, internal and core browning, rotting, superficial and senescent scald and sensorial evaluation. According to results of ethylene production ‘Atago’ was evaluated in the moderate range of the ethylene-generating group of Japanese pears and accepted as a climacteric fruit. Core browning was at higher levels in normal atmosphere than controlled atmosphere at the end of the storage. Results suggested that ‘Atago’ should be stored in controlled atmosphere at 2.5% O2 + 1.5% CO2 to prevent core browning and rotting and to maintain a high-quality extended marketing period.

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