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 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 Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions

2022 ◽  
Vol 75 (1) ◽  
Author(s):  
Diego Ibarra-Cantún ◽  
Adriana Delgado-Alvarado ◽  
Braulio Edgar Herrera-Cabrera ◽  
María Lorena Luna-Guevara
Keyword(s):  
Escherichia Coli ◽  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Temperature ◽  
Soluble Sugars ◽  
Consumer Preference ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Enterotoxigenic Escherichia Coli ◽  
Total Soluble Sugars

The study evaluated the effect of storage temperatures of 7 and 22 °C for 168 h on tomatoes (Charleston cv.) inoculated with 107 CFU mL-1 of the enterotoxigenic Escherichia coli pathogroup (ETEC) strain on color indexes (hue angle, h°, and chroma, C*), firmness, titratable acidity (% citric acid), ascorbic acid, total soluble sugars and reducing sugars (glucose, fructose, and sucrose). ETEC survived with populations of 7 and 9.2 Log CFU g-1 at 7 and 22 °C, respectively until 120 h. Bacterial adherence and colonization under both storage conditions were confirmed by scanning electron microscopy. The index C* and ascorbic acid had higher values at 22 °C, while the parameters h°, firmness, and citric acid had lower values at the same storage temperature. At 7 °C, the concentration of total soluble sugars was affected; glucose and fructose showed lower values (0.054 and 0.057 g 100 g-1, respectively). Finally, the inoculated fruits exhibited significant differences in the parameters of consumer preference of fresh tomatoes such as color, firmness, sugars, and organic acids, which were affected depending on the storage temperature.

Total Soluble Sugar Quantification from Ethanolic Plant Extracts v1

2021 ◽  
Author(s):  
Lynn Doran ◽  
Amanda P. De Souza
Keyword(s):  
Plant Extracts ◽  
Plant Tissue ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Total Soluble Sugars ◽  
Total Soluble Sugar ◽  
Tissue Extracts

Quantification of total soluble sugars (as glucose) in plant tissue extracts via the sulfuric phenol method adapted for 96 well plates.

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 Effects of static magnetic field on growth, some biochemical and antioxidant system in lemon balm (Melissa officinalis L.) seedlings

2021 ◽  
Vol 20 (1) ◽  
pp. 71-80
Author(s):  
Anousheh Zakeri ◽  
Ramazan-Ali Khavari-Nejad ◽  
Sara Saadatmand ◽  
Fatemeh Nouri Kootanaee ◽  
Rouzbeh Abbaszadeh
Keyword(s):  
Magnetic Field ◽  
Phenolic Compounds ◽  
Static Magnetic Field ◽  
Plant Biomass ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Antioxidant Defense System ◽  
Total Soluble Sugars ◽  
Lemon Balm ◽  
Total Soluble Sugar

The effects of magnetic waves as natural environmental factors on the Earths are not well known on plant growth and development. The present study was carried out to evaluate the effects of static magnetic field (SMF) treatment (4 and 6 mT for 30 and 120 min per day) for eight days on the biomass production, proline contents and total soluble sugar, phenolic compounds, accumulation of H2O2 and MDA along with activity of antioxidant enzymes in lemon balm seedlings. Our results showed that SMF treatments, especially 6 mT and 120 min duration, increased the plant biomass, proline contents, phenolic compounds, H2O2 and MDA accumulation, and reduced the contents of total soluble sugars. The SMF application also increased the activity of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) enzymes compared to untreated seedlings. Our results suggest that SMF treatments induces the antioxidant defense system in the lemon balm seedlings and, by changing the plant metabolism, improves the early vigor of seedlings.

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 Reserve mobilization during imbibition of stored Gliricidia sepium (Jacq.) Steud. (Leguminosae - Papilionoideae) seeds

2011 ◽  
Vol 33 (3) ◽  
pp. 549-560
Author(s):  
Renata Conduru Ribeiro Reis ◽  
Bárbara França Dantas ◽  
Renato Delmondez de Castro ◽  
Cimille Gabrielle Cardoso Antunes ◽  
Fabrício Francisco Santos da Silva ◽  
...  
Keyword(s):  
Soluble Sugars ◽  
Seed Viability ◽  
Storage Period ◽  
Seed Storage ◽  
Gliricidia Sepium ◽  
Storage Conditions ◽  
Ambient Conditions ◽  
Total Soluble Sugars ◽  
Drought Tolerant ◽  
Semi Arid Region

Gliricidia sepium is a drought-tolerant species, easily multiplied by seeds, and has been exploited by farmers as a source of forage in the semi-arid region of northeast Brazil. The objective of the present study was to evaluate the effect of seed storage on the mobilization of reserves during imbibition of "Gliricidia" seeds. Freshly-harvested seeds were packed in kraft paper bags and stored for three and six months in the laboratory under ambient conditions (25 º C ± 3 T and 75% ± 3 RH). Cotyledons were isolated from imbibed seeds and macerated for the extraction and quantification of total soluble sugars, reducing sugars, sucrose and starch, as well as of proteins, amino acids and for amylase activity. Storage under these conditions resulted in an increase in seed water content although germination remained at relatively high levels (86%). Seed macromolecule levels showed significant variation with the storage period and imbibition and these variations were associated with a loss in seed viability due to inadequate storage conditions.

scholarly journals 517 Heat Treatments and Controlled Atmospheres Maintain Quality and Reduce the Inner Leaf Extension or “Telescoping” of Minimally Processed Green Onions

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 484B-484
Author(s):  
G. Hong ◽  
M.I. Cantwell
Keyword(s):  
Shelf Life ◽  
Soluble Sugars ◽  
Heat Treatments ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Visual Appearance ◽  
Controlled Atmospheres ◽  
Heat Treated ◽  
Potential Benefits ◽  
Atmosphere Storage

Minimal processing of green onions (Allium cepa × A. fistulosum) involves trimming and removing damaged leaves, cutting of roots, and removal of the compressed stem. If the stem tissue is completely removed with the roots, the white inner leaf bases may extend, or “telescope,” during storage. Storage at 0 °C greatly retards extension growth, but storage at 5 °C results in unacceptable extension rates. To maintain high quality and to extend the shelf life of intact and minimally processed green onions, the potential benefits of heat treatments and controlled atmosphere storage were evaluated. Atmospheres of 0.1% to 0.2% O2 or 0.1% to 0.2% O2 containing 7.5% to 9.0% CO2 at 5 °C were the CA conditions that best maintained visual appearance and prolonged shelf life to more than 2 weeks in both intact and cut onions. No CA treatment completely controlled “telescoping” at 5 °C. Several heat treatment combinations (52.5 and 55 °C water for 4 and 2 min, respectively) of the white inner leaf bases were effective in controlling “telescoping” of cut green onions stored at 5 °C. The effective heat treatments resulted in higher average respiration rates during 12 days, but did not affect the visual quality or shelf life of the cut green onions. Total soluble sugars decreased in intact or cut green onions, but concentrations were maintained in heat -treated onions. Thiosulfinate concentrations did not vary importantly during 14 days at 5 °C, except for a reduction in heat-treated onions not stored under CA.

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