DETERMINATION OF CONTROLLED ATMOSPHERE STORAGE CONDITIONS FOR '0900 ZIRAAT' SWEET CHERRY FRUIT

2008 ◽  
pp. 855-860 ◽  
Author(s):  
B. Akbudak ◽  
H. Tezcan ◽  
A. Eris
Keyword(s):  
Sweet Cherry ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

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 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.

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.

scholarly journals 439 Cultivar Variation in Response to 1-Methylcyclopropene Application to Apple Fruit in Air and Controlled-atmosphere Storage

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 469C-469
Author(s):  
C.B. Watkins ◽  
J.F. Nock
Keyword(s):  
Dose Response ◽  
Storage Conditions ◽  
Apple Fruit ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Flesh Firmness ◽  
Ethylene Binding ◽  
Cultivar Variation ◽  
Atmosphere Storage ◽  
And Storage

The inhibitor of ethylene binding, 1-methylcyclopropene (1-MCP) has been applied to `Gala', `Cortland', `McIntosh', `Empire', `Delicious', `Jonagold', and `Law Rome' apples under air and/or controlled atmosphere (CA) storage conditions. 1-MCP gas concentrations ranged from 0 to 2 mL·L–1. Effects of 1-MCP were greater in CA than air storage. A dose response of internal ethylene concentrations and flesh firmness to 1-MCP was found in cultivars such as `McIntosh' and `Law Rome', whereas in others, such as `Delicious' and `Empire', ripening was generally prevented by all 1-MCP concentrations. We have further investigated the effects of 1-MCP on `McIntosh' by increasing rates of the chemical to 50 mL·L–1, and confirming that fruit of this cultivar respond poorly if fruit have entered the climacteric prior to 1-MCP application. Efficacy of 1-MCP is affected by cultivar and storage conditions, and that successful commercial utilization of the chemical will require understanding of these relationships.

scholarly journals Effects of Postharvest Curing, Ozone, Sulfur Dioxide, or Low Oxygen/High Carbon Dioxide Storage Atmospheres on Quality of Short-day Onions

2015 ◽  
Vol 25 (5) ◽  
pp. 639-644 ◽  
Author(s):  
Manish K. Bansal ◽  
George E. Boyhan ◽  
Daniel D. MacLean
Keyword(s):  
Carbon Dioxide ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Heat Curing ◽  
Storage Methods ◽  
Atmosphere Storage ◽  
And Storage ◽  
Better Than

Vidalia onions (Allium cepa) are a branded product of southeastern Georgia marketed under a federal marketing order. They are short-day, yellow onions with a Granex shape that are susceptible to a number of diseases postharvest, limiting the amount of time they can be marketed. Postharvest treatments and storage methods can help extend their marketability. Thus, the objective of this study was to evaluate these postharvest treatments and storage conditions on quality of three Vidalia onion varieties: ‘WI-129’, ‘Sapelo Sweet’, and ‘Caramelo’. All varieties were undercut, then either harvested immediately (zero cure), field cured (2 days), or forced-air heat cured (3 days at ≈37 °C) when judged mature. ‘WI-129’, ‘Sapelo Sweet’, and ‘Caramelo’ represent early, midseason, and late varieties, respectively. Bulbs were then sorted and stored in refrigerated storage [0–1 °C, 70% relative humidity (RH)], sulfur dioxide (SO2) (1000 mg·L−1 in 2010 and 5000 mg·L−1 in 2011, one time fumigation) followed by refrigeration, ozone (O3 (0.1–10 mg·L−1; continuous exposure, 0–1 °C, 70% RH), or controlled-atmosphere storage [3% oxygen (O2), 5% carbon dioxide (CO2), 0–1 °C, 70% RH]. After 2 and 4 months, bulbs were removed from storage, and evaluated after 1 and 14 days for quality and incidence of disorders. ‘Caramelo’ had the lowest percent marketable onions after curing in 2010, while ‘WI-128’ had the lowest percent marketable onions in 2011. There was a rain event immediately before harvesting ‘Caramelo’ that may have contributed to low marketability in 2010. Heat curing improved marketability for ‘Sapelo Sweet’ and ‘WI-129’ in 2010 compared with no curing. In 2011, heat curing resulted in more marketable onions for ‘Sapelo Sweet’ compared with no curing. Curing had no effect on ‘Caramelo’ in 2011 and field curing had the greatest percent marketable onions for ‘WI-129’ in 2011. In 2010, controlled-atmosphere storage had more marketable onions compared with SO2 for ‘Caramelo’ and was better than simple refrigeration or O3 with ‘WI-129’. In 2011 refrigeration, controlled-atmosphere storage, and O3 were all better than SO2 with ‘Caramelo’. ‘Sapelo Sweet’ and ‘WI-129’, on the other hand in 2011, had better storage with SO2 compared with other storage methods. Onions stored for 2 months had 32% and 17% more marketable onions after removal compared with 4 months of storage regardless of storage conditions for 2010 and 2011, respectively. Poststorage shelf life was reduced by about one-third, 14 days after removal from storage regardless of the storage conditions.

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