scholarly journals VARIABLE OXYGEN AND CARBON DIOXIDE CONCENTRATIONS DURING CONTROLLED ATMOSPHERE STORAGE OF `GOLDEN DELICIOUS' APPLES

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 254E-255
Author(s):  
Laura Lehman-Salada ◽  
George M. Greene
Keyword(s):  
Weight Loss ◽  
Storage Period ◽  
Controlled Atmosphere ◽  
Gas Composition ◽  
Controlled Atmosphere Storage ◽  
Carbon Dioxide Concentrations ◽  
Golden Delicious ◽  
Period Variable ◽  
Flesh Browning ◽  
Atmosphere Storage

In both experiments. 20-apple samples from 6 commercial orchards were harvested and stored in 208 liter containers at 0C for 4, 6, and 8 months. Additional samples were removed from CA and held at 0C for 14 days before evaluation. Gas composition was measured and controlled 6 times per day using automatic control equipment. In the first experiment, samples were stored at constant 0.0% CO2 and one of three O2 regimes (constant 2.0%. 0.5 rising to 3.5%. or 3.5% falling to 0.5% O2). Apples stored at 3.5% falling to 0.5% O2 during the storage period were softer than apples held at constant 2.0% or those held at 0.5% rising to 3.5% O2 during the storage period. Variable O2 concentrations did not influence weight loss during storage and insignificant scald, flesh browning, core browning, rot, and low 02 injury were observed. In the second experiment, samples were stored at constant 2.0% O2 and one of three CO2 regimes (constant 0%, constant 5%. or 0% rising to 6% CO2). Constant 5% or rising CO2 conditions did not significantly influence flesh softening or weight loss during storage. Negligible CO2 injury was observed.

scholarly journals Chlorophyll fluorescence as a predictive method for detection of browning disorders in 'Conference' pears and 'Jonagold' apples during controlled atmosphere storage

2002 ◽  
Vol 32 (4) ◽  
pp. 571-576 ◽  
Author(s):  
Adriano Arriel Saquet ◽  
Josef Streif
Keyword(s):  
Chlorophyll Fluorescence ◽  
Storage Time ◽  
Storage Period ◽  
Nondestructive Method ◽  
Controlled Atmosphere ◽  
Promising Technique ◽  
Controlled Atmosphere Storage ◽  
Pronounced Decrease ◽  
Flesh Browning ◽  
Atmosphere Storage

The chlorophyll fluorescence technique was evaluated as a possible predictive and nondestructive method to detect low-O2 and/or high-CO2 injuries in 'Conference' pears and 'Jonagold' apples stored in controlled atmosphere (CA). The fruits were kept at 0°C in air, 1% CO2 + 2% O2 or 3% CO2 + 1% O2 during five months. Fluorescence parameters of minimal fluorescence (Fo), maximal fluorescence (Fm), and potential quantum yield - (Fm-Fo):Fm, also denoted as Fv:Fm- as well as the incidence of browning disorders were evaluated at several times during storage. No incidence of browning disorders was observed in 'Jonagold' apples, however, they showed a decrease in Fv:Fm during storage time with no differences between the CA-conditions. Air-stored apples showed a higher decrease in Fv:Fm. On the other hand, 'Conference' pears kept in 3% CO2 + 1% O2 developed a lot of browning injuries such as core flush, flesh browning and cavities. Under this CA-condition, a pronounced decrease in the quotient Fv:Fm was observed already in the first 15 days of storage prior to the development of browning, and this behaviour remained during the whole storage period. The air-stored pears showed a similar behaviour as of the air-stored apples with a pronounced decrease in the Fv:Fm at the end of the storage period. The present results indicate that chlorophyll fluorescence is a promising technique to detect browning injuries in 'Conference' pears prior to their development.

scholarly journals EFFECT OF CONTROLLED ATMOSPHERE STORAGE ON PEACH QUALITY.

HortScience ◽  
1990 ◽  
Vol 25 (8) ◽  
pp. 854f-854
Author(s):  
Ahmed F. El-Shiekh ◽  
David H. Picha
Keyword(s):  
Citric Acid ◽  
Malic Acid ◽  
Phenolic Acid ◽  
Reducing Sugars ◽  
Storage Period ◽  
Titratable Acidity ◽  
Poor Quality ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

Peaches stored in air for 40 days at OC developed severe internal breakdown and poor quality after transferring them to 20C to ripen. Comparable fruit stored under controlled atmosphere (1% O2 + 5% CO2) and then ripened at 20C had no breakdown and retained good quality. Fruit stored under CA had less reducing sugars but more sucrose than air stored fruit. Fruit pH increased and titratable acidity decreased over a 40 day storage period. Citric acid increased slightly while malic acid decreased during storage. Little or no differences in overall acidity and individual organic acids existed between CA and air storage. Little or no change in individual phenolic acid content occurred during storage or between CA and air storage. Internal color darkened and became redder with storage. CA stored fruit was significantly firmer than air stored fruit. Sensory evaluation indicated CA stored fruit was more acidic, sweeter, and had better overall flavor than air stored fruit.

scholarly journals Effects of Storage Conditions on Postharvest Qualities in Garlic Bulbs (Allium sativum L.)

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 805C-805
Author(s):  
Sun-Tay Choi ◽  
Ro-Na Bae* ◽  
Dae-Sung Chung ◽  
Seung-Koo Lee
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Pyruvic Acid ◽  
Room Temperature ◽  
Allium Sativum ◽  
Storage Period ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Atmosphere Storage ◽  
And Storage

To investigate quality changes of garlic associated with cultivars and storage conditions, northern type `Seosan' and sub-tropical type `Daeseo' garlics were stored at controlled atmosphere (O2 3%, CO2 5%, -1 ± 1°C) condition, low temperature (-1 ± 1°C), and room temperature (20 ± 5°C). The rate of sprouting, weight loss, enzymatic pyruvic acid content, and degree of greening in crushed garlic were determined during storage. The rate of sprouting was higher in `Daeseo' than in `Seosan' garlic in all storage conditions. Sprouting was effectively suppressed in low temperature and controlled atmosphere storage. Weight loss in `Daeseo' garlic was higher than in `Seosan' garlic. Enzymatic pyruvic acid (EP) contents increased for 3 months storage period, and then decreased gradually as the storage period was prolonged at room or low temperatures. However, EP content decreased dramatically during storage under CA condition in both cultivars. When garlic bulbs were crushed, greening appeared in the garlic stored at low temperature for more than one month. However, greening did not occur in the crushed garlic bulbs stored in CA condition.

scholarly journals QUALITY ENHANCEMENT OF APPLES USING SHORT TERM CONTROLLED-ATMOSPHERE STORAGE

HortScience ◽  
1992 ◽  
Vol 27 (12) ◽  
pp. 1261a-1261
Author(s):  
S.R. Drake ◽  
S.K. Ivanov
Keyword(s):  
Titratable Acidity ◽  
Controlled Atmosphere ◽  
Short Term ◽  
Controlled Atmosphere Storage ◽  
Ambient Storage ◽  
Yellow Color ◽  
Golden Delicious ◽  
Atmosphere Storage ◽  
Distinct Increase ◽  
Storage Temperatures

In 1989 and 1990, `Golden Delicious' apples from controlled-atmosphere (CA) storage (1% O2; 3% CO2) averaged 8.5 N firmer after 30 days and 13.5 N firmer after 60 days of storage than apples from regular-atmosphere (RA) storage. After 7 days of ambient storage, `Golden Delicious' apples from CA storage were 10.3 N firmer than apples from RA storage. Little change in color was evident in `Golden Delicious' apples from CA storage after 30 or 60 days, but a distinct increase in yellow color was evident in apples from RA storage after only 30 days. The quality (color, firmness, and acidity) of `Golden Delicious' apples stored for 30 days under CA and then 30 days under RA was superior to that of `Golden Delicious' apples after 60 days of RA storage and similar to that of `Golden Delicious' apples after 60 days of CA storage. `Granny Smith' apples, traditionally a very firm apple regardless of the type of storage, averaged 3.3 N firmer after 30 days of CA storage (1% O2; 1% CO2) and 5.8 N firmer after 60 days of CA storage when compared to apples from RA storage. Little change in color was evident in `Golden Delicious' apples regardless of storage length, but under ambient storage temperatures, `Golden Delicious' apples from CA storage maintained their green color longer. Titratable acidity of both `Golden Delicious' and `Granny Smith' apples depended on growing season, and neither `Golden Delicious' nor `Granny Smith' apples showed consistent trends in titratable acidity after either RA or CA storage.

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