scholarly journals A New Technology That Determines Low-oxygen Thresholds in Controlled-atmosphere-stored Apples

2004 ◽  
Vol 14 (2) ◽  
pp. 262-266 ◽  
Author(s):  
John M. DeLong ◽  
Robert K. Prange ◽  
Jerry C. Leyte ◽  
Peter A. Harrison
Keyword(s):  
New Technology ◽  
Threshold Value ◽  
Apple Fruit ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Quality Retention ◽  
Fluorescence Parameter ◽  
Golden Delicious ◽  
The Status

HarvestWatch is a new chlorophyll fluorescence (F)-based technology that identifies the low-oxygen threshold for apple (Malus × domestica) fruit in dynamic low-O controlled atmosphere (DLOCA) storage environments [e.g., <1% oxygen (O2)]. Immediately following harvest, `Cortland', `Delicious', `Golden Delicious', `Honeycrisp', `Jonagold' and `McIntosh' fruit were cooled and loaded into 0.34 m3 (12.0 ft3) storage cabinets. A static controlled atmosphere (CA) regime of 1.5% O2, 1.5% carbon dioxide (CO2) and 3 °C (37.4 °F) [0 °C (32.0 °F) for `Delicious' and `Golden Delicious'] was established for the control fruit, while the low-O2 threshold was identified by a spike in the fluorescence parameter, Fα, as the O2 levels in the DLOCA cabinets were lowered below 1%. The DLOCA storages were then maintained at O2 levels of 0.1% to 0.2% above the threshold value for each cultivar, which returned Fα to prethreshold signatures. Quality measurements following 5 to 9 months of storage and a 7-day shelf life of 20 °C (68.0 °F), showed that the HarvestWatch fruit were generally firmer, had no incidence of superficial scald in `Cortland' and `Delicious' apples, and did not accumulate fermentative volatile compounds. The HarvestWatch system permits rapid, real-time measurements of the status of stored apple fruit in ultra low-O2 environments without the inconvenience of breaking the room's atmosphere. Our results indicate that HarvestWatch facilitates what may be the highest possible level of fruit quality retention in long-term, low-O2 apple storage without the use of scald-controlling or other chemicals before storage.

scholarly journals Mouldy, musty earthy off-odour of apple fruits – Short communication

2014 ◽  
Vol 41 (No. 1) ◽  
pp. 44-47 ◽  
Author(s):  
K. Kaack
Keyword(s):  
Sodium Carbonate Solution ◽  
Short Communication ◽  
Chemical Compounds ◽  
Apple Fruit ◽  
Oxidation Products ◽  
Controlled Atmosphere ◽  
Sensory Panel ◽  
Apple Peel ◽  
Golden Delicious ◽  
Apple Fruits

Chemical compounds identification that cause the mouldy, musty and earthy off-odours of apple fruit stored in controlled atmosphere at low temperature for several months has been studied. Compounds with off-odour were extracted from cv. Golden Delicious apple peel using ether and purified on a silica-aluminium column with washing using a sodium carbonate solution. Presence of compounds with mouldy, musty and earthy off-odour in extracts and washings was verified using a sensory panel with four members intensively trained in identification and description of the odour throughout the whole analytical process. Separation of compounds in the final extract by gas chromatography showed that the odour was associated with five peaks associated with oxidation products of &alpha;-farnesene. &nbsp; &nbsp;

scholarly journals The Effect of ULO and NA Storage on Changes in the Quality of Apple Fruit (Malus domestica Borkh.) during Shelf Life

Agronomy ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 25 ◽  
Author(s):  
Aleksandra Korićanac ◽  
Nemanja Miletić ◽  
Branko Popović ◽  
Olga Mitrović ◽  
Milan Lukić ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Parameters ◽  
Apple Fruit ◽  
Total Flavonoids ◽  
Low Oxygen ◽  
Life Period ◽  
Golden Delicious ◽  
Biochemical Quality ◽  
Qualitative Characteristics

In order to preserve the quality of apple fruit, it is crucial to choose the most suitable storage technology. Nevertheless, it is also important to maintain the quality of apples during the shelf life period. In this study, changes in various biochemical quality parameters of ‘Golden Delicious’ and ‘Idared’ apples during a prolonged shelf life period, after conventional normal atmosphere (NA) and ultra-low oxygen (ULO) storage, were investigated. After the harvest, the fruit of examined cultivars were stored in two atmospheres for six months. Weight loss, changes in content of sugars, organic acids, total phenols, total flavonoids, pectic fractions, and antioxidant capacity were monitored. Samples were evaluated immediately after removal from the cold chambers and after 10 and 20 days of shelf life at 20 °C. ‘Golden Delicious’ apples stored in ULO exhibited better qualitative characteristics during 20 days of shelf life compared with apples of the same cultivar stored in NA. However, evaluated traits in ‘Idared’ apples from NA chambers were of higher quality in comparison with ‘Idared’ apples stored in the ULO atmosphere.

scholarly journals Application of Dynamic Controlled Atmosphere Technologies to Reduce Incidence of Physiological Disorders and Maintain Quality of ‘Granny Smith’ Apples

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 491
Author(s):  
Tatenda Gift Kawhena ◽  
Olaniyi Amos Fawole ◽  
Umezuruike Linus Opara
Keyword(s):  
Chlorophyll Fluorescence ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Oxygen Stress ◽  
Superficial Scald ◽  
Long Term Storage ◽  
Term Storage

The efficacy of dynamic controlled atmosphere technologies; repeated low oxygen stress (RLOS) and dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF) to control superficial scald development on ‘Granny Smith’ apples during long-term storage was studied. Fruit were stored for 2, 4, 6, 8, and 10 months at 0 °C in DCA-CF (0.6% O2 and 0.8% CO2), regular atmosphere (RA)(≈21% O2 and 90–95% RH), and RLOS treatments: (1) 0.5% O2 for 10 d followed by ultra-low oxygen (ULO) (0.9% O2 and 0.8% CO2) for 21 d and 0.5% O2 for 7 d or (2) 0.5% O2 for 10 d followed by controlled atmosphere (CA) (1.5% O2 and 1% CO2) for 21 d and 0.5% O2 for 7 d. Development of superficial scald was inhibited for up to 10 months and 7 d shelf life (20 °C) under RLOS + ULO and DCA-CF treatments. Apples stored in RLOS + ULO, RLOS + CA, and DCA-CF had significantly (p < 0.05) higher flesh firmness and total soluble solids. The RLOS phases applied with CA or ULO and DCA-CF storage reduced the development of superficial scald by possibly suppressing the oxidation of volatiles implicated in superficial scald development.

scholarly journals Sorting Fruit by Quality: What Chloroplast Fluorescence Can Tell Us

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 639b-639
Author(s):  
J. Song ◽  
P.R Armstrong ◽  
R.M. Beaudry
Keyword(s):  
Quantum Yield ◽  
Fruit Quality ◽  
Apple Fruit ◽  
Controlled Atmosphere ◽  
Fluorescence Parameters ◽  
Golden Delicious ◽  
Yellow Coloration ◽  
Accuracy Speed

Chloroplast fluorescence as a nondestructive tool for assessing `Red Delicious', `Golden Delicious' and `Law Rome' apple fruit quality was examined after approximately 4.5 months storage. Fluorometry parameters of minimal fluorescence (Fo), maximal fluorescence (Fm) and quantum yield (Fm-Fo)/Fm (otherwise denoted as Fv/Fm) were determined. All fluorescence parameters declined with time as apple fruit were maintained at 22°C in air. Fv/Fm was found to correlate well with firmness for `Red Delicious' fruit. A decline in Fo with time correlated very well with the development of yellow coloration of `Golden Delicious' fruit. The Fv/Fm value was consistently higher for controlled-atmosphere (CA) stored fruit than for regular-air (RA) stored fruit. When CA and RA stored `Law Rome' fruit were combined and a Fv/Fm value of 0.685 was used to resegregate fruit from the two storage regimes. Resegregation was achieved with 75% accuracy, with only 5% RA-stored fruit incorrectly identified as CA-stored. The accuracy, speed of assessment and light-based nature of fluorometry suggest it may have some practical use as a tool for sorting apple and other chlorophyll-containing fruit on commercial packinglines.

scholarly journals Influence of 1-Methylcyclopropene and ULO Conditions on Sensory Characteristics of Apple Fruit Grown in Latvia

2016 ◽  
Vol 24 (1) ◽  
pp. 37-46 ◽  
Author(s):  
Karina Juhņeviča-Radenkova ◽  
Vitalijs Radenkovs
Keyword(s):  
Sensory Quality ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Apple Fruit ◽  
Sensory Characteristics ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Long Term Storage ◽  
Storage Technologies

Abstract The aim of the study was to evaluate the influence of 1-methylcyclopropene (1-MCP) treatment and ultra-low oxygen (ULO) storage conditions on the sensory characteristics of apples. Two apple storage technologies were tested in this study: cold storage under traditional conditions in combination with 1-MCP treatment, and ULO storage with two different compositions of a gas mixture. Apples were stored for 6 months. After storage, the sensory characteristics were analysed. Sensory evaluation showed that storage technology affected the sensory characteristics and panelists’ acceptability. Distinctive differences were found between apples stored under controlled atmosphere and traditional conditions. Trained panelists highlighted that samples stored under controlled atmosphere had pronounced juiciness and color, while 1-MCP-treated apples stored in cold were sweeter and more aromatic. Apples of the autumn cultivar ‘Auksis’, was perceived considerably higher after harvest and before long-term storage, compared with other cultivars. During 6 months of storage in controlled atmosphere, the sensory quality of these apples remained intact. Also, the sensory quality of fruit of the winter cultivar ‘Sinap Orlovskij’ throughout 6 months of its storage in controlled atmosphere remained intact. Besides, it was noticed that apples stored in controlled atmosphere were juicier and more aromatic with intense color. There is a positive effect of 1-MCP treatment on maintenance of apple quality stored in normal atmosphere for 6 months. With regard to some quality parameters and sensory attributes, 1-MCP-treated apples stored under normal atmosphere are comparable to those stored under ULO conditions.

scholarly journals Apple storage in ultra-low oxygen cold store

2019 ◽  
Vol 9 (1) ◽  
pp. 18-22
Author(s):  
Ahmad Khasrow Afif
Keyword(s):  
Economic Growth ◽  
Cold Storage ◽  
Controlled Atmosphere ◽  
Biological Parameters ◽  
Low Oxygen ◽  
Cold Room ◽  
Golden Delicious ◽  
Local Methods ◽  
Cold Store ◽  
Store Room

Apple storage under lower concentration of oxygen (1.0-1.3% in some cases lower than 1%) in controlled atmosphere cold stores is described as apple storage in ultra-low oxygen cold store. Ultra-low oxygen store room is an airtight gas cold room and its atmosphere is composed of lower rate of oxygen and higher amount of CO2. It has been Investigated and recorded that ultra-low oxygen cold store extends storage life of apple varieties (Royal Gala, Red Delicious, Idared, Jonagold and Golden delicious) from 3 to 6 months under common cold stores to 7-11 months with preserving its nutritional, sensorial and biological parameters and characteristics after harvest. For storage of apples in Afghanistan, mostly simple and cold storerooms are applied but inadequately and with local methods and facilities, due to application of ultra-low oxygen cold storage both can benefitfarmers, customers and economic growth of the country. Int. J. Agril. Res. Innov. & Tech. 9 (1): 18-22, June, 2019

scholarly journals ‘Honeycrisp’ Apple (Malus domestica Borkh.) Fruit Response to Controlled Atmosphere Storage with the Low Oxygen Limit Established Chlorophyll Fluorescence

HortScience ◽  
2020 ◽  
pp. 1-4
Author(s):  
James Mattheis ◽  
David R. Rudell
Keyword(s):  
Chlorophyll Fluorescence ◽  
Fruit Quality ◽  
Apple Fruit ◽  
Additional Treatment ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Physiological Disorder ◽  
Superficial Scald ◽  
Atmosphere Storage

Postharvest management of apple fruit ripening using controlled atmosphere (CA) storage can be enhanced because CA oxygen concentration is decreased to close to the anaerobic compensation point (ACP). Monitoring fruit chlorophyll fluorescence (CF) is a technology to assess fruit response to low pO2 as fluorescence increases as pO2 reaches a critically low concentration. This type of pO2 management has been referred to as dynamic atmosphere storage (DCA). Use of very low pO2 can enhance post-storage apple fruit quality for many cultivars, allowing better firmness retention and prevention of superficial scald, compared with fruit stored at higher pO2 during CA. ‘Honeycrisp’ is a chilling-sensitive cultivar with little risk of firmness loss or superficial scald during storage; however, other aspects of fruit-quality loss during storage, including soluble solids content (SSC), titratable acidity (TA), peel greasiness, and physiological disorder development may be impacted by pO2. A 2-year study was conducted to identify ‘Honeycrisp’ fruit-quality impacts of CA storage with a low-pO2 setpoint determined by using CF. ‘Honeycrisp’ apples were held 7 days at 10 °C after harvest, then at 3 °C. An additional treatment with 1-methylcyclopropene (1-MCP) was conducted in year two. CA was established 48 hours after transfer to 3 °C. In both years, fruit CF increased when pO2 decreased to ≈0.3 kPa O2 and then decreased after pO2 was increased to 0.5 kPa. Additional CA pO2 concentrations above 0.3 kPa were also maintained for other fruit. Fruit internal disorder incidence increased as pO2 decreased and with 1-MCP use. Changes in SSC, TA, and peel yellowing were inconsistently reduced by storage at lower pO2. Peel greasiness did not develop in either year. CA did not impact the incidence of chilling disorders regardless of pO2. Results indicate some aspects of ‘Honeycrisp’ fruit quality can be enhanced as CA pO2 decreases; however, pO2 above the low pO2 threshold did not prevent internal physiological disorder development.

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