scholarly journals Short-term Controlled Atmosphere Storage Improved Quality of Several Apple Cultivars

1993 ◽  
Vol 118 (4) ◽  
pp. 486-489 ◽  
Author(s):  
S.R. Drake
Keyword(s):  
Acid Content ◽  
Significant Loss ◽  
Controlled Atmosphere ◽  
Short Term ◽  
Controlled Atmosphere Storage ◽  
Ambient Storage ◽  
Golden Delicious ◽  
Apple Cultivars ◽  
Atmosphere Storage

Controlled atmosphere (CA) storage for 30 or 60 days reduced quality losses for `Jonagold', `Golden Delicious', `Delicious', `Granny Smith', and `Fuji' apples (Malus domestica Borkh.). After 30 days `Jonagold' and `Golden Delicious' from CA were firmer, had higher acidity, and were less yellow (more green) than apples from regular atmosphere (RA) storage. `Delicious' and `Granny Smith' were firmer after 60 days of CA storage than fruit from RA. In addition, `Granny Smith' from CA had more acid and were greener than apples from RA. After 8 days of ambient storage, little loss in firmness and no loss in acid content occurred with `Jonagold' or `Golden Delicious' from CA compared to the significant loss in firmness and acid when stored in RA. After ambient storage for 8 days, `Jonagold', `Golden Delicious', and `Granny Smith' retained a freshly harvested apple color with more green and less yellow development when stored in CA rather than RA. In `Fuji', the treatments had no effect except for improved acid retention if stored in CA. A combination of 30 days CA followed by 30 days RA produced `Jonagold', `Golden Delicious', and `Delicious' that were superior in quality to apples from 60 days RA.

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.

Quality of 'Cripps Pink' apples following the application of 1‐MCP, ethanol vapor and nitric oxide as pretreatments for controlled atmosphere storage

2021 ◽  
Author(s):  
Cristiano André Steffens ◽  
Karina Soardi ◽  
Angélica Schmitz Heinzen ◽  
Juliana Amaral Vignali Alves ◽  
Janaiana Catarina da Silva ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Ethanol Vapor ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

Ripening behavior and quality of 1-MCP treated d'Anjou pears during controlled atmosphere storage

Food Control ◽  
2020 ◽  
Vol 117 ◽  
pp. 107364 ◽  
Author(s):  
Jiaming Guo ◽  
Xinyu Wei ◽  
Enli Lü ◽  
Yan Wang ◽  
Zilong Deng
Keyword(s):  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

scholarly journals Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage

Bragantia ◽  
2019 ◽  
Vol 78 (2) ◽  
pp. 274-283 ◽  
Author(s):  
Luis Carlos Cunha Junior ◽  
Cristiane Maria Ascari Morgado ◽  
Angelo Pedro Jacomino ◽  
Marcos José Trevisan ◽  
Marise Cagnin Martins Parisi ◽  
...  
Keyword(s):  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

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.

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