scholarly journals Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage

2022 ◽  
Vol 52 (6) ◽  
Author(s):  
Renar João Bender ◽  
Jeffrey Karl Brecht ◽  
Elizabeth Amory Baldwin
Keyword(s):  
Storage Temperature ◽  
Storage Conditions ◽  
Controlled Atmosphere Storage ◽  
Controlled Atmospheres ◽  
Postharvest Handling ◽  
Terpene Synthesis ◽  
Almost All ◽  
Atmosphere Storage ◽  
Aroma Components ◽  
Green Stage

ABSTRACT: Mango flavor is dependent on cultivar characteristics and postharvest handling procedures. Mangoes harvested with the ripening metabolism initiated develop better flavor than mangoes harvested at the mature-green stage. Different cultivars were harvested at both ripeness stages and evaluated to determine the effect of fruit ripeness, storage temperature and atmosphere on the volatiles present in aroma profiles. Mangoes of the cultivars Haden, Keitt and Tommy Atkins at distinct ripeness stages were stored in controlled atmospheres (CA) with 2, 5 or 21 kPa O2 plus 0, 10 or 25 kPa CO2 at 5, 8, 12 or 15 °C. Terpene concentrations of mangoes stored in air were higher than the concentrations in mangoes stored in CA. The sesquiterpene α-copaene did not present recognizable peaks in almost all elusion sequences. The same result was observed with the monoterpene β-pinene in cv. Haden and cv. Keitt mangoes while in ‘Tommy Atkins’ fruit β-pinene concentrations were below 1.06 µL.L-1. Ethanol and acetaldehyde concentrations were significantly higher in mangoes from 2 kPa O2 storage than those from air storage or the other CA treatments. Terpene synthesis in air or CA storage in all cultivars varied significantly, preventing generalizations as to what storage conditions favor or limit aroma components elution.

scholarly journals Controlled-atmosphere Storage of Sugar Peas

HortScience ◽  
1992 ◽  
Vol 27 (1) ◽  
pp. 39-41 ◽  
Author(s):  
Stacey L. Ontai ◽  
Robert E. Paull ◽  
Mikal E. Saltveit
Keyword(s):  
Storage Temperature ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Storage Conditions ◽  
Total Soluble Sugars ◽  
Controlled Atmosphere Storage ◽  
Controlled Atmospheres ◽  
Co Concentration ◽  
Before And After ◽  
Atmosphere Storage

Sugar peas (Pisum sativum var. saccharatum cv. Manoa Sugar) were stored for 14 or 21 days under controlled atmospheres (CA) of 21% or 2.4% O2, plus 0%, 2.6%, or 4.7% CO2 at 10 or 1C. Changes in appearance, weight, and in the concentrations of chlorophyll, total soluble sugars, insoluble solids, and soluble protein were evaluated before and after storage. After 14 days of storage at 10C there were minor changes in all indicators of quality under the various storage conditions, but the appearance of sugar peas was better under CA than under 21% O2. When quality was evaluated after 21 days, however, storage under CA at 10C was not as beneficial as storage in 21% O2, at 1C. Holding peas in 2.4% O2, for up to 3 weeks at l0C, a higher than recommended storage temperature, maintained better quality than 21% O2. Increasing the CO, concentration from 0% to 2.6% or 4.7% had no adverse effects on quality and had a beneficial effect in some treatments. Compared with storage in 21% O2, the appearance of the peas was better, the concentrations of chlorophyll and soluble sugar were maintained at higher levels, and the insoluble solids were decreased in all atmospheres with 2.4% O2. Appearance and concentrations of chlorophyll, soluble sugars, and proteins were maintained at 1C regardless of treatments.

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

2014 ◽  
Vol 86 (1) ◽  
pp. 485-494 ◽  
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.

scholarly journals Effect of storage temperature on Streptococcus mutans viability

2018 ◽  
Vol 47 (2) ◽  
pp. 74-78
Author(s):  
Ana Lídia Soares COTA ◽  
Ronaldo Gomes ALVIM
Keyword(s):  
Streptococcus Mutans ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Descriptive Statistics ◽  
Bacterial Isolates ◽  
Future Studies ◽  
Long Period ◽  
Different Temperatures ◽  
Almost All ◽  
Microbiological Research

Abstract Introduction Proper storage conditions and maintenance of viable biological material plays an important role in microbiological research, allowing for the opportunity to conduct future studies. Objective To evaluate the viability of Streptococcus mutans strains that were previously grown and stored under different temperatures for approximately eight years. Material and method In this study, we evaluated 393 bacterial isolates that were stored in a freezer at -80°C (G1) and 200 isolates stored in a freezer at -20°C (G2). Aliquots of each sample were plated on blood agar and mitis-salivarius bacitracin sucrose agar-solidified medium. After incubating under microaerophilic conditions in an incubator at 37°C for 72 hours, the presence, morphology and purity of bacterial growth was observed. The data were analyzed by means of descriptive statistics. Result Microbial viability was observed in almost all samples (99.7%) in G1, whereas all isolates stored at -20°C were considered inviable. Conclusion The viability of S. mutans is influenced by the storage temperature of the samples, and the strains remain viable when stored under ideal temperature conditions (-80°C), even when stored for a long period of time.

scholarly journals Experimental investigation of compression strength of ventilated corrugated citrus packaging

2017 ◽  
Vol 2 (1) ◽  
pp. 22-27 ◽  
Author(s):  
Pankaj B. Pathare ◽  
Tarl M. Berry ◽  
Umezuruike Linus Opara
Keyword(s):  
Compressive Strength ◽  
Moisture Content ◽  
Compression Strength ◽  
Mechanical Performance ◽  
Storage Temperature ◽  
Citrus Fruit ◽  
Storage Condition ◽  
Storage Conditions ◽  
Airflow Distribution ◽  
Postharvest Handling

Abstract Ventilated corrugated paperboard packaging is the most widely type of packaging used in postharvest handling and transportation of fresh horticultural produce, during which the package may be exposed to different environmental conditions. Ventilated packages should be designed in such a way that they can provide uniform airflow distribution without compromising mechanical integrity. This study investigated the effects of different storage conditions (−0.5°C at 90% RH; 4°C at 90% RH, 10° C at 90% RH) on the mechanical performance of two types of ventilated packaging [‘Supervent’ (4.7% vent area) and ‘Standard’ (3.1% vent area)] used for handling citrus fruit. The effects of storage condition on moisture content of package was also studied. Standard packaging showed higher compression strength than supervent packaging, presumably due to less vent area on the package. Maximum compressive strength reduction was found at storage temperature 4°C for both packages. The compressive strength of both packages decreased with increase in moisture content.

scholarly journals The effects of rapid chilling and storage conditions on the quality of Brigitta Blue cultivar highbush blueberries (Vaccinium corymbosum L.)

2014 ◽  
Vol 26 (2) ◽  
pp. 147-153 ◽  
Author(s):  
Karolina Kozos ◽  
Ireneusz Ochmian ◽  
Piotr Chełpiński
Keyword(s):  
Storage Conditions ◽  
Vaccinium Corymbosum ◽  
Fresh Fruit ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Cold Room ◽  
Highbush Blueberries ◽  
Atmosphere Storage ◽  
And Storage

ABSTRACT Controlled atmosphere storage allows for the long-term and short-term storage of fruit without a significant decrease in quality, resulting in a longer shelflife of fresh fruit. The Department of Horticulture at the West Pomeranian University of Technology in Szczecin conducted research on the effects of post-harvest precooling (3-4°C within two hours) and storage conditions (conventional cold room and controlled atmosphere storage) on fruit firmness, chemical composition, colour and weight loss. After six weeks of storage, it was found that the quality of fruit had declined. In comparison with fresh fruit, the harvest was found to have lost weight and darkened in colour. In addition, a decrease in firmness and the content of ascorbic acid and polyphenolic compounds was also observed. The fruits that were stored in a cold room with a controlled atmosphere and rapidly chilled immediately after harvest were the least affected. In addition, the research showed that there was a high correlation between the anthocyanin index and the polyphenol content in the fruits. To maintain the high quality of the fruit, the fruit must be very rapidly cooled soon after harvest and stored under optimal conditions - a cold room with a controlled atmosphere.

scholarly journals Temperature and Carbon Dioxide Interactions on Quality of Controlled Atmosphere-stored ‘Empire’ Apples

HortScience ◽  
2010 ◽  
Vol 45 (11) ◽  
pp. 1708-1712 ◽  
Author(s):  
C.B. Watkins ◽  
F.W. Liu
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Partial Pressures ◽  
Soft Fruit ◽  
Flesh Browning ◽  
Mineral Concentrations ◽  
Atmosphere Storage ◽  
Storage Temperatures

The storage potential of ‘Empire’ apples [Malus ×sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] in controlled atmosphere storage has been studied. Fruit were treated with a range of partial pressures of CO2 (pCO2) from 0 to 5 kPa at storage temperatures of 0, 0.5, and 3 °C. The predominant storage disorders that developed were external CO2 injury, flesh browning (chilling injury), senescent breakdown (soft flesh browning), and core browning. All disorders except external CO2 injury increased with longer storage periods. The incidence of external CO2 injury was usually greater with higher storage temperature, whereas flesh browning was worst at lower storage temperatures and senescent breakdown was higher at warmer storage temperatures. The effect of storage temperature on core browning was not consistent. External CO2 injury, flesh browning, and core browning incidences were higher with increasing pCO2, especially above 2 kPa. Flesh firmness was lowest at warmer storage temperatures and in the absence of CO2. Orchard to orchard variation for all factors was high. Relationships of disorders with mineral concentrations were specific to disorder and storage conditions. The results suggest that ‘Empire’ should be stored at 1 to 2 °C, reflecting a compromise between risk of flesh browning at 0 °C and risk of senescent breakdown and unacceptably soft fruit at 3 °C and that pCO2 should be maintained below 2 kPa and closer to 1 kPa.

scholarly journals Postharvest Handling and Storage of Fresh Cranberries

2003 ◽  
Vol 13 (2) ◽  
pp. 267-272 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Cultural Practices ◽  
Storage Temperature ◽  
Mechanical Damage ◽  
Storage Conditions ◽  
Storage Life ◽  
Fruit Storage ◽  
Storage Losses ◽  
Postharvest Handling ◽  
Bog Water ◽  
And Storage

High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets for fresh fruit. Storage losses of fresh cranberries are primarily the result of decay and physiological breakdown. Maximizing quality and storage life of fresh cranberries starts in the field with good cultural practices. Proper fertility, pest management, pruning, and sanitation all contribute to the quality and longevity of the fruit. Mechanical damage in the form of bruising must be minimized during harvesting and postharvest handling, including storage, grading, and packaging. In addition, water-harvested fruit should be removed promptly from the bog water. Following harvest, fruit should be cooled quickly to an optimum storage temperature of between 2 and 5 °C (35.6 and 41.0 °F). The development of improved handling, refined storage conditions, and new postharvest treatments hold promise to extend the storage life of fresh cranberries.

Aroma volatiles of ‘Conference’ pear and their changes during regular air and controlled atmosphere storage

2016 ◽  
Vol 1 (2) ◽  
pp. 55-66
Author(s):  
Adriano Arriel Saquet
Keyword(s):  
Ethyl Acetate ◽  
Methyl Acetate ◽  
Butyl Acetate ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Hexyl Acetate ◽  
Controlled Atmosphere Storage ◽  
Aroma Profile ◽  
Aroma Production ◽  
Atmosphere Storage

The aim of this research was to investigate the aroma profile and changes of individual volatiles during regular air (RA) and controlled atmosphere (CA) storage of ‘Conference’ pear during six months at 0 °C. Gas combinations used were: RA; 0.5 kPa O2 + 0.5 kPa CO2; 1.5 kPa O2 + 1.5 kPa CO2; 0.5 kPa O2 + 6.0 kPa CO2 and 3.0 kPa O2 + 6.0 kPa CO2. The main compounds found during ripening of ‘Conference’ pear were butyl acetate (34 %), ethyl acetate (16 %), hexyl acetate (12 %), ethanol (11 %) and methyl acetate (5 %). Fruits under RA produced the highest amounts of volatiles and intermediary emissions were measured under 1.5 kPa O2 + 1.5 kPa CO2 and 3.0 kPa O2 + 6.0 kPa CO2. The storage under 0.5 kPa O2 + 0.5 kPa CO2 and 0.5 kPa O2 + 6.0 kPa CO2 induced the strongest inhibition in total aroma production. Under CA, the emission of ethyl acetate was not significantly suppressed even under 0.5 kPa O2 + 6.0 kPa CO2. Ethanol release increased during shelf-life in fruits of all storage conditions. Butyl acetate was only slightly suppressed even under 0.5 kPa O2 + 6.0 kPa CO2 and hexyl acetate, was significantly reduced only under 0.5 kPa O2 combined with 6.0 kPa CO2.

THE INFLUENCE OF CONTROLLED ATMOSPHERES ON THE STORAGE OF STRAWBERRY PLANTS

1966 ◽  
Vol 46 (2) ◽  
pp. 151-154 ◽  
Author(s):  
C. L. Lockhart ◽  
C. A. Eaves
Keyword(s):  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Controlled Atmospheres ◽  
Atmosphere Storage

Cavalier strawberry plants were successfully stored in controlled atmospheres varying from 2.5 to 10% CO2 and 2.5 to 12.6% O3 at −2.2 °C or at 11.9% CO2 and 6.3% O2 at 0 °C. Survival of new plantings in the field was greater for plants from controlled atmosphere storage than that from conventional storage. After 10 weeks some control plants in polyethylene-lined crates at 0 °C started to grow in storage and a trace of mold was present on the roots but neither growth nor mold occurred on the plants in controlled atmosphere at 0 °C.

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