scholarly journals Carbon Dioxide-induced Flesh Browning in Pink Lady Apples

2007 ◽  
Vol 132 (5) ◽  
pp. 713-719 ◽  
Author(s):  
Elena de Castro ◽  
Bill Biasi ◽  
Elizabeth Mitcham ◽  
Stuart Tustin ◽  
David Tanner ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Controlled Atmosphere ◽  
Maturity Stages ◽  
Four Seasons ◽  
Flesh Browning ◽  
Relationship Of ◽  
Storage Times ◽  
The Relationship

To investigate a flesh browning (FB) disorder in Pink Lady apple [Malus ×sylvestris (L.) Mill. var. domestica (Borkh.) Mansf. cv. Cripps Pink], fruit were harvested from the same orchard each year from 2002 to 2005, at two or three maturity stages each year. Fruit were kept in air or controlled atmosphere (CA) storage (1.5- to 2-kPa O2 in combination with 1-, 3-, or 5-kPa CO2) at 0.5 °C. Additional subsets of fruit were exposed to 1 μL·L−1 1-methylcyclopropane (1-MCP) for 24 hours and dipped in 2200 μL·L−1 diphenylamine (DPA) for 5 min or held in air at 0.5 °C for 2 or 4 weeks before CA storage. Flesh browning was not seen in air-stored fruit but appeared in CA-stored fruit as soon as 2 months after harvest. Flesh browning incidence did not increase after longer storage times. Flesh browning increased with increasing CO2 concentration and decreasing O2 concentration in storage. 1-MCP did not significantly affect FB incidence, while delaying CA by 2 or 4 weeks reduced it. Diphenylamine eliminated FB incidence. When similar storage atmospheres were compared for the four seasons, FB incidence was high in 2002 and 2004 and low in 2003 and 2005. Concentrations of B, Ca, and Mg in apple flesh and seasonal field temperatures during the growing and harvest periods were related to FB incidence in 2002, 2003, and 2004 but not in 2005. The relationship of these pre- and postharvest factors to FB susceptibility are discussed.

Effect of maturity, carbon dioxide and storage duration on controlled atmosphere stored Jonathan apples

1973 ◽  
Vol 13 (64) ◽  
pp. 593 ◽  
Author(s):  
CR Little ◽  
ID Peggie ◽  
HJ Taylor
Keyword(s):  
Carbon Dioxide ◽  
Control Measure ◽  
Controlled Atmosphere ◽  
Fruit Firmness ◽  
Storage Duration ◽  
Superficial Scald ◽  
Flesh Browning ◽  
And Storage

Jonathan apples stored at 0�C in an atmosphere of 0 per cent CO2 and 2.5 per cent O2were softer, more yellow and more susceptible to breakdown and superficial scald but less susceptible to flesh browning than where CO2 was 3 per cent. Increasing the CO2 from 3 to 6 per cent did not greatly affect fruit firmness or yellow colouring but did increase susceptibility to flesh browning and breakdown. Air stored fruit were more susceptible to superficial scald and breakdown but did not develop flesh browning. Flesh browning and breakdown decreased as picks were made earlier, but the effectiveness of maturity as a control measure was limited by loss of flavour where harvesting was too early.

scholarly journals On the absorption of water by cotton and wool

1907 ◽  
Vol 79 (529) ◽  
pp. 204-205 ◽  
Keyword(s):  
Carbon Dioxide ◽  
Water Vapour ◽  
Air Temperature ◽  
Amorphous Carbon ◽  
The Law ◽  
Relationship Of ◽  
Low Pressures ◽  
The Relationship ◽  
System Water ◽  
Mechanical Rigidity

In a footnote to my paper entitled “ The Law of Distribution where one of the Phases possesses Mechanical Rigidity," I attempted to show how the results obtained by Professor Trouton for the absorption of water vapour by cotton could be reconciled with those obtained by me in the case of similar systems, such as carbon dioxide and amorphous carbon. As the apparatus I had employed in the investigation referred to was particularly suited to the accurate measurement of low pressures, I obtained Professor Trouton’s permission to repeat his work, and to investigate the relationship of pressure and concentration for the systems water-cotton and water-wool at the temperature of melting ice. I was particularly anxious to redetermine the lower portions of the curves, for as in Professor Trouton’s experiments the material was dried at the air temperature, it appeared probable that it contained water at the commencement of the experiment, and that the true origin of his curves lay further to the left than the results appeared to show. If this were the case, the true curve representing equilibrium in the system water-cotton might closely resemble those representing equilibrium in the system carbon dioxide and amorphous carbon.

Measuring the Carbon Dioxide Metabolism of Aquatic Organisms

1964 ◽  
Vol 26 (7) ◽  
pp. 499-510 ◽  
Author(s):  
Robert J. Beyers ◽  
Bill Gillespie
Keyword(s):  
High School ◽  
Carbon Dioxide ◽  
Carbon Dioxide Concentration ◽  
Aquatic Organisms ◽  
High School Biology ◽  
Relationship Of ◽  
Biology Laboratory ◽  
The Relationship

A method of measuring the carbon dioxide metabolism of aquatic organisms based on the relationship of acidity and carbon dioxide concentration in water is presented. This method is suitable for use in any high school biology laboratory possessing a modern pH meter. Experimental examples of the metabolism of a fish and an aquarium are shown, and three tables of constants are given to aid in the calculations necessary to this method. Additional experiments using the method are suggested.

THE EFFECT OF OXYGEN AND LOW CONCENTRATIONS OF CARBON DIOXIDE ON THE QUALITY OF APPLES STORED IN CONTROLLED ATMOSPHERE

1966 ◽  
Vol 46 (3) ◽  
pp. 317-321 ◽  
Author(s):  
S. W. Porritt
Keyword(s):  
Carbon Dioxide ◽  
Controlled Atmosphere ◽  
Low Concentrations ◽  
Flesh Browning ◽  
Effect Of Oxygen

Atmospheres having a concentration of CO2 from 2.5 to 5% in conjunction with low O2 were consistently superior to low O2 atmospheres without CO2 for storage of McIntosh, Spartan, and Newtown apples. Zero percent CO2 was associated with accelerated softening and acid loss, and greatly increased incidence of disorders such as scald, core browning, and flesh browning.

scholarly journals Fermentative Volatile Production in Relation to Carbon Dioxide-induced Flesh Browning in `Fuji' Apple

HortScience ◽  
1998 ◽  
Vol 33 (7) ◽  
pp. 1231-1234 ◽  
Author(s):  
Richard K. Volz ◽  
William V. Biasi ◽  
Elizabeth J. Mitcham
Keyword(s):  
Carbon Dioxide ◽  
Ethyl Acetate ◽  
Partial Pressure ◽  
Full Bloom ◽  
Fuji Apple ◽  
Flesh Browning ◽  
The Relationship ◽  
Volatile Production

Apple (Malux ×domestica Borkh., cv. Fuji) fruit were harvested from two California orchards 190 and 210 days after full bloom and from an additional three orchards at 190 days after full bloom. Fruit were immediately exposed to 20 or 50 kPa CO2 in air at 20 °C. Area of flesh browning and tissue ethanol, acetaldehyde, and ethyl acetate concentrations for individual fruit were determined immediately before exposure and after 3 and 7 days (20 kPa) or 1 and 3 days (50 kPa) exposure to CO2. Area of flesh browning and concentrations of all compounds increased with increasing duration of exposure to high CO2, were greater in response to 50 kPa than to 20 kPa CO2, and were greater for fruit harvested later in the season. For individual orchards and for individual fruit within most orchards, greater flesh browning was associated with higher acetaldehyde concentrations after 7 days exposure to 20 kPa CO2 or 3 days exposure to 50 kPa CO2. Similarly, flesh browning was positively correlated with ethanol concentrations after 7 days at 20 kPa CO2, but was not related to tissue ethyl acetate concentrations at either CO2 partial pressure. However, higher production of ethanol, acetaldehyde, or ethyl acetate relative to flesh browning occurred during exposure to 50 kPa than to 20 kPa CO2. This suggests that the relationship between accumulation of these compounds and CO2-induced flesh browning in `Fuji' is not simply causal.

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