scholarly journals 272 CONTROL OF BROWN ROT OF PEACHES AND APRICOTS WITH HOT WATER AND CONTROLLED-ATMOSPHERE STORAGE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 469a-469
Author(s):  
Salah E. Youssef ◽  
Elizabeth J. Mitcham
Keyword(s):  
Brown Rot ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Monilinia Fructicola ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage ◽  
Better Than

Peaches and apricots were obtained at harvest. One-half were inoculated with the brown rot organism (Monilinia fructicola) and incubated overnight before immersion in 52C water for 2.5 and 2 minutes, respectively. Fruit were placed in storage at SC in air, 2% O2 and 15% CO2, or 17% O2 and 15% CO2 for 5 or 15 days before ripening at 20C. For peach, controlled atmosphere (CA) had no influence on decay while hot water significantly reduced decay incidence and severity. For apricot, after 15 days cold storage, both hot water and controlled atmosphere storage reduced decay incidence and severity. CA with 2% O2 and 15% CO2 controlled decay better than 17% O2 and 15% CO2. Growth and sporulation of Monilinia fructicola in air and CA was also evaluated in vitro. The combination of heat and CA controlled decay better than either treatment alone. The hot water treatment resulted in minor surface injury on peaches while apricots were not injured. Fruit were evaluated after storage for firmness, soluble solids, and titratable acidity. Accumulation of ethanol and acetaldehyde as a result of CA storage was monitored.

Efficacy of low O2 and high CO2 atmospheres in maintaining the postharvest quality of saskatoon fruit (Amelanchier alnifolia Nutt.)

2000 ◽  
Vol 80 (3) ◽  
pp. 623-630 ◽  
Author(s):  
Suzy Y. Rogiers ◽  
N. Richard Knowles
Keyword(s):  
Titratable Acidity ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Fungal Colonization ◽  
Controlled Atmosphere ◽  
Fresh Weight ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

Changes in fruit quality of saskatoon (cvs. Pembina, Smoky, Northline, and Thiessen) stored under three O2 levels (2, 10, and 21%) factorially combined with two CO2 concentrations (0.035% and 5%) were assessed during 56 d of storage at 0.5 °C. The 5% CO2 atmosphere combined with 21 or 10% O2 was most effective at minimizing losses in fruit soluble solids, anthocyanins, firmness, and fresh weight. Fungal colonization of fruit after 8 wk of storage was eliminated in 5% CO2 at all O2 concentrations. Storage of fruit in 0.035% CO2 and 21 or 10% O2 resulted in the highest titratable acidity and lowest ethanol concentrations. Ethanol did not exceed 0.03% in fruit stored in any of the atmospheres. While changes in some of the quality characteristics of fruit during storage were cultivar dependent, differences among cultivars were small, and all four cultivars benefited from controlled atmosphere storage. Key words:Amelanchier alnifolia, saskatoon fruit, controlled atmosphere, postharvest quality

scholarly journals 273 PRODUCTION OF VOLATILE COMPOUNDS BY `BING' SWEET CHERRIES AFTER CONTROLLED-ATMOSPHERE STORAGE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 469b-469
Author(s):  
James Mattheis ◽  
David Buchanan ◽  
John Fellman ◽  
Nathan Reed ◽  
Stemilt Growers
Keyword(s):  
Volatile Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Storage Duration ◽  
Significant Treatment ◽  
Controlled Atmosphere Storage ◽  
Sweet Cherries ◽  
Atmosphere Storage

Sweet cherry ripening is slowed during low oxygen and/or high carbon dioxide controlled atmosphere storage. Cherry flavor can be impacted by prolonged CA storage, therefore ripening after CA and storage was evaluated including production of fruit volatile compounds. `Bing' sweet cherries were harvested at commercial maturity and stored for up to 12 weeks at 1C in air or 5% O2, with 0.1, 10, 15 or 20% CO2. Fruit quality and condition were evaluated after removal from storage plus 1 or 4 days at 20C. Changes in fruit color were slow ed by all atmosphere treatments with differences most notable after longer storage durations. Volatile synthesis changed as storage duration increased, however, treatment differences were not significant. Soluble solids content was maintained at 15 and 20% CO2, but treatment differences were significant only after longer storage durations. High CO, treatments were effective at reducing decay incidence, but residual suppression after removal from storage decreased as storage duration increased. Significant treatment effects were evident for titratable acidity retention after 8 and 12 weeks storage, however, titratable acidity significantly declined in all treatments compared to the initial concentration.

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 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 Evaluation of Growth Stimulants on Short-day Onions

2001 ◽  
Vol 11 (1) ◽  
pp. 38-42 ◽  
Author(s):  
George E. Boyhan ◽  
William M. Randle ◽  
Albert C. Purvis ◽  
Pamela M. Lewis ◽  
Donna O. Linton ◽  
...  
Keyword(s):  
Allium Cepa ◽  
Humic Acids ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Final Experiment ◽  
Short Day ◽  
Untreated Check ◽  
Onion Cultivar ◽  
Atmosphere Storage

A 3-year study on the effects of growth stimulants on yield, bulb size, bulb quality, and storability of short-day onions (Allium cepa L.) was conducted at three locations. Treatments included 2-hydroxypropanoic acid, humic acids, humic acids in conjunction with micronutrients, and two formulations of cytokinin applied as a transplant dip and/or plant spray. There were no differences between 2-hydroxypropanoic acid and an untreated check at two different farm locations for onion yield, equatorial bulb diameter, or percent jumbos [≥3 inches (≥7.6 cm)] in 1997. Comparisons between untreated checks, 2-hydroxypropanoic acid, humic acids as a transplant dip or plant spray, and humic acids with micronutrients, all applied as transplant dip or plant spray, indicated there were no differences among treatments for yield, pungency, soluble solids, equatorial bulb diameter, or percent marketable bulbs after 6 months in controlled atmosphere storage in 1997-98. In a final experiment, these treatments were evaluated in a factorial arrangement using the short-day onion cultivar Pegasus and a mixture of cultivars WI-609 and WI-3115, which are referred to as Wannamaker cultivar mix. `Pegasus' displayed higher yield and lower soluble solids than the Wannamaker cultivar mix. Treatment with humic acids and micronutrients, or cytokinins resulted in greater percent marketable bulbs after 4.5 months of controlled atmosphere storage compared to the untreated check. No differences were observed among the treatments for pungency or bulb size. In addition, there was no treatment by cultivar interaction.

scholarly journals Use of sodium metasilicate for management of peach brown rot

2016 ◽  
Vol 46 (3) ◽  
pp. 245-253 ◽  
Author(s):  
Elizandra Pivotto Pavanello ◽  
Auri Brackmann ◽  
Ivan Francisco Dressler da Costa ◽  
Vanderlei Both ◽  
Vagner Ludwig
Keyword(s):  
Spore Germination ◽  
Ethylene Production ◽  
Disease Incidence ◽  
Brown Rot ◽  
Titratable Acidity ◽  
Sodium Metasilicate ◽  
Soluble Solids ◽  
Total Polyphenol ◽  
Flesh Firmness

ABSTRACT Peach brown rot, caused by the Monilinia fructicola fungus, is the main disease affecting peach crops, and it is mainly controlled via frequent fungicide applications. This study aimed at searching for alternatives to the intensive use of chemicals, evaluating silicon doses to control pre and postharvest peach brown rot and their influence on maturation parameters and fruit quality. Treatments consisted of control (water) and sodium metasilicate doses (2 g L-1, 4 g L-1, 6 g L-1, 8 g L-1 and 10 g L-1 of water). The following assessments were made: spore germination and in vitro mycelial growth, brown rot incidence, soluble solids, titratable acidity, flesh firmness, total polyphenol content and fruit ethylene production and respiration rate. The 2 g L-1 dose reduced spore germination by 95 %. Doses of 6 g L-1 and 8 g L-1 satisfactorily reduced the disease incidence in the field, with 77 % and 89.2 % control, respectively. Sodium metasilicate resulted in the maintenance of great fruit firmness, reduced respiration and ethylene production and increased total polyphenol synthesis, but it did not influence the titratable acidity or soluble solids. Applying 6 g L-1 may potentially control pre and postharvest peach brown rot, besides increasing the total polyphenol synthesis and maintaining a higher flesh firmness.

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.

scholarly journals Predicting Firmness of `York Imperial' Apples after Long-term Storage

1993 ◽  
Vol 3 (3) ◽  
pp. 318-322 ◽  
Author(s):  
Kathleen Evensen ◽  
Philip Hammer ◽  
Robert Crassweller ◽  
George Greene ◽  
Laura Lehman-Salada
Keyword(s):  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Soluble Solids Content ◽  
Controlled Atmosphere Storage ◽  
Target Value ◽  
Long Term Storage ◽  
Solids Content ◽  
Atmosphere Storage ◽  
Term Storage

We present a method for predicting firmness of `York Imperial' apples after air or controlled-atmosphere storage. Firmness and soluble solids content in freshly harvested fruit can be plotted on a graph showing a “decision line.” If the prestorage firmness and soluble solids coordinates for a given sample are above the decision line, then firmness after storage is predicted to be greater than the target value. Prestorage flesh firmness and soluble solids content were the best predictors of poststorage firmness. There was no significant improvement in firmness prediction when ethylene, starch, or other indicators of maturity were included.

`Ginger Gold': A Summer Apple with Storage Potential in CA

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 469d-469
Author(s):  
Cynthia L. Barden
Keyword(s):  
Soluble Solids ◽  
Quality Data ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Storage Quality ◽  
High Quality ◽  
Controlled Atmosphere Storage ◽  
Storage Potential ◽  
Atmosphere Storage

`Ginger Gold' is a high-quality summer apple with potential for processing and fresh markets. Although summer cultivars typically exhibit poor storage quality, data from three seasons indicate that storage potential is high for `Ginger Gold' in low-O2 controlled atmosphere storage. In 1995, fruit harvested 25 Aug. (85N) were stored in air (0 °C), 3% O2/<2% CO2 (0 °C) or 0.7% O2/1% CO2 (0 °C) for 4 or 7 months. After 4 months, firmness of fruit stored in air, 3% O2 and 0.7% O2 were 53N, 67N, and 80N, respectively. After 7 months, apples stored in air were soft (45N) and had excessive decay (55%), cracking (48%), and breakdown (61%). However, fruit stored in 0.7% O2 were of good quality (76N, 4% decay, 4% cracking, and no breakdown). No low-oxygen injury occurred. Apples were harvested on 14, 21 and 28 Aug. 1996 (85N, 80N, and 76N, respectively) and stored in air (0(C), 1.5% O2/1% CO2 (0(C), 1% O2/1% CO2 (0 °C) or 0.7% O2/1% CO2 (0 °C). Soluble solids were (9.5 at harvest, with starch scores of 3.5–4.5. After 2 months in air the firmness began to decrease rapidly and after 4 months ranged from 49–62N. Apples stored for 4 months in CA (≤1% O2) maintained firmness >70N. In 1997, fruit were harvested 14, 21, 28 Aug. and 4 Sept. (102, 96, 89, and 82N, respectively and 12–13.3 °Brix). After 4 months in CA, fruit were still of high quality (>83N, > 13.2 °Brix).

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