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.

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 Ethanol reduces ripening of 'Royal Gala' apples stored in controlled atmosphere

2016 ◽  
Vol 88 (1) ◽  
pp. 403-410 ◽  
Author(s):  
ANDERSON WEBER ◽  
AURI BRACKMANN ◽  
VANDERLEI BOTH ◽  
ELIZANDRA P. PAVANELLO ◽  
ROGERIO O. ANESE ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Ethylene Production ◽  
Acc Oxidase ◽  
Fruit Softening ◽  
Controlled Atmosphere ◽  
Storage Quality ◽  
Ethanol Effect ◽  
Flesh Browning ◽  
Positive Effect

This work aims at evaluate ethanol effect of acetaldehyde application in post-storage quality of 'Royal Gala' apples maintenance, and to compare them with consolidated storage techniques. Thus two experiments were performed during the years of 2008 and 2009. In the first experiment (2008), the application of ethanol, acetaldehyde or 1-MCP and ethylene scrubbing were tested. Fruits were stored in controlled atmosphere (CA) with 1.0kPa O2 and 2.0kPa CO2 at 0.5°C. In the second experiment (2009), the treatments tested were ethanol application combined or not with low relative humidity (LRH) and LRH alone. In this experiment, apples were stored in CA with 1.2kPa O2 + 2.5kPa CO2 at 0.5°C. After eight months of storage, 0.5 mL ethanol kg-1 apples month-1 or 0.25 mL acetaldehyde kg-1 apples month-1 increased mealiness, flesh browning, and decays incidence and reduced flesh firmness. In contrast, 0.3 mL ethanol kg-1 apples month-1, tested on second experiment, prevented fruit softening and decreased ACC oxidase activity and ethylene production. Although lower relative humidity was not efficient in maintaining post-storage quality, it enhanced the positive effect of ethanol application at 0.3 mL kg-1 apples month-1.

scholarly journals Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage

2017 ◽  
Vol 55 (1) ◽  
pp. 145-156 ◽  
Author(s):  
Gustavo Henrique de Almeida Teixeira ◽  
Leandra Oliveira Santos ◽  
Luis Carlos Cunha Júnior ◽  
José Fernando Durigan
Keyword(s):  
Carbon Dioxide ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Carbon Dioxide Co2 ◽  
Atmosphere Storage

EFFECTS OF PICKING DATE, DELAYED STORAGE, STORAGE TEMPERATURE, AND STORAGE ATMOSPHERE ON THE QUALITY OF STARRING DELICIOUS APPLES

1973 ◽  
Vol 53 (3) ◽  
pp. 593-595
Author(s):  
M. MEHERIUK ◽  
S. W. PORRITT
Keyword(s):  
Storage Temperature ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Malus Sylvestris ◽  
Storage Atmosphere ◽  
Flesh Browning ◽  
Atmosphere Storage ◽  
And Storage

The effects of picking date, storage atmosphere, storage temperature, and delayed storage on the behavior of Starking Delicious apples (Malus sylvestris Mill.) were studied over a 3-yr period. Regular cold storage, controlled atmosphere storages of 2% CO2 + 3% O2, and 0% CO3 + 3% O2, delayed storage of 48 h at 20 C prior to cold and controlled-atmosphere storage and temperatures of 0 and − 1 C were the treatments used. Temperature showed little or no effect on firmness, acidity, soluble solids, core browning, or flesh browning but controlled atmosphere treatments at − 1 C markedly reduced the incidence of scald compared with 0 C. Apples from the 2% CO2 + 3% O2 atmosphere had significantly more core browning than those from the 0% CO2 + 3% O2 atmosphere. The fruit picked later had less core browning than that picked 1 wk earlier when stored in the 2% CO2 + 3% O2 atmosphere. Fruit stored in a 2% CO2 + 3% O2 atmosphere was firmer than that in 0% CO2 + 3% O2.

scholarly journals Effect of Carbon Dioxide Removal Systems on Volatile Profiles and Quality of `Hayward' Kiwifruit Stored in Controlled Atmosphere Rooms

2005 ◽  
Vol 15 (2) ◽  
pp. 253-260 ◽  
Author(s):  
N. Lallu ◽  
J. Burdon ◽  
D. Billing ◽  
D. Burmeister ◽  
C. Yearsley ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Hydrated Lime ◽  
Fruit Softening ◽  
Controlled Atmosphere ◽  
Linear Discriminant ◽  
Storage Performance ◽  
Main Effect ◽  
Volatile Profiles ◽  
Removal System

There are three main systems for the removal of carbon dioxide (CO2) from controlled atmosphere (CA) stores: activated carbon (AC) scrubber, hydrated lime scrubber, and nitrogen (N2) flushing. Each system is likely to have a different effect on the accumulation of volatiles other than CO2 in the store atmosphere, and these volatiles may influence the storage performance of the produce. `Hayward' kiwifruit (Actinidia deliciosa) were stored at 0 °C (32.0 °F) under 2% oxygen (O2) and 5% CO2 in CA rooms fitted with one of the three systems. In a fourth CA room, fruit were stored at 0 °C under air conditions. All four stores had their atmosphere scrubbed for ethylene. The store atmospheres and fruit firmness were monitored at intervals up to 27 or 14 weeks of storage in the 1999 or 2000 season, respectively. At the end of CA storage, and after an additional 4 weeks of air storage at 0 °C, fruit were evaluated for rots and physiological pitting. Linear discriminant analysis (LDA) showed the three CO2 removal systems altered the volatile profiles of the store atmospheres differently. CA storage delayed fruit softening markedly, and once returned to air, softening resumed at a rate equivalent to that of fruit of equivalent firmness that had not been CA stored. There was little effect of CO2 removal system on the fruit softening during storage. Although CA storage resulted in a higher incidence of rots, there was little difference among CO2 removal systems compared to the main effect between air and CA storage. Similarly, CA storage delayed the appearance of physiological pitting, although the incidence increased rapidly during an additional 4 weeks of storage in air, and was higher than for fruit stored throughout in air. Among the CO2 removal systems, N2 flushing resulted in fruit with the lowest incidence of physiological pitting. It is concluded that different CO2 removal systems alter room volatile profiles but may not consistently affect the quality of `Hayward' kiwifruit during CA storage.

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.

scholarly journals Effects of Postharvest Curing, Ozone, Sulfur Dioxide, or Low Oxygen/High Carbon Dioxide Storage Atmospheres on Quality of Short-day Onions

2015 ◽  
Vol 25 (5) ◽  
pp. 639-644 ◽  
Author(s):  
Manish K. Bansal ◽  
George E. Boyhan ◽  
Daniel D. MacLean
Keyword(s):  
Carbon Dioxide ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Heat Curing ◽  
Storage Methods ◽  
Atmosphere Storage ◽  
And Storage ◽  
Better Than

Vidalia onions (Allium cepa) are a branded product of southeastern Georgia marketed under a federal marketing order. They are short-day, yellow onions with a Granex shape that are susceptible to a number of diseases postharvest, limiting the amount of time they can be marketed. Postharvest treatments and storage methods can help extend their marketability. Thus, the objective of this study was to evaluate these postharvest treatments and storage conditions on quality of three Vidalia onion varieties: ‘WI-129’, ‘Sapelo Sweet’, and ‘Caramelo’. All varieties were undercut, then either harvested immediately (zero cure), field cured (2 days), or forced-air heat cured (3 days at ≈37 °C) when judged mature. ‘WI-129’, ‘Sapelo Sweet’, and ‘Caramelo’ represent early, midseason, and late varieties, respectively. Bulbs were then sorted and stored in refrigerated storage [0–1 °C, 70% relative humidity (RH)], sulfur dioxide (SO2) (1000 mg·L−1 in 2010 and 5000 mg·L−1 in 2011, one time fumigation) followed by refrigeration, ozone (O3 (0.1–10 mg·L−1; continuous exposure, 0–1 °C, 70% RH), or controlled-atmosphere storage [3% oxygen (O2), 5% carbon dioxide (CO2), 0–1 °C, 70% RH]. After 2 and 4 months, bulbs were removed from storage, and evaluated after 1 and 14 days for quality and incidence of disorders. ‘Caramelo’ had the lowest percent marketable onions after curing in 2010, while ‘WI-128’ had the lowest percent marketable onions in 2011. There was a rain event immediately before harvesting ‘Caramelo’ that may have contributed to low marketability in 2010. Heat curing improved marketability for ‘Sapelo Sweet’ and ‘WI-129’ in 2010 compared with no curing. In 2011, heat curing resulted in more marketable onions for ‘Sapelo Sweet’ compared with no curing. Curing had no effect on ‘Caramelo’ in 2011 and field curing had the greatest percent marketable onions for ‘WI-129’ in 2011. In 2010, controlled-atmosphere storage had more marketable onions compared with SO2 for ‘Caramelo’ and was better than simple refrigeration or O3 with ‘WI-129’. In 2011 refrigeration, controlled-atmosphere storage, and O3 were all better than SO2 with ‘Caramelo’. ‘Sapelo Sweet’ and ‘WI-129’, on the other hand in 2011, had better storage with SO2 compared with other storage methods. Onions stored for 2 months had 32% and 17% more marketable onions after removal compared with 4 months of storage regardless of storage conditions for 2010 and 2011, respectively. Poststorage shelf life was reduced by about one-third, 14 days after removal from storage regardless of the storage conditions.

scholarly journals Maturity and Storage Quality of `Concorde' Pears

2004 ◽  
Vol 14 (2) ◽  
pp. 250-256 ◽  
Author(s):  
S.R. Drake ◽  
E.A. Mielke ◽  
D.C. Elfving
Keyword(s):  
Carbon Dioxide ◽  
Size Increase ◽  
Controlled Atmosphere ◽  
Quality Loss ◽  
Storage Quality ◽  
And Storage ◽  
Early Harvest ◽  
Time Of Harvest

`Concorde' pears from three plantings were harvested at various maturities, stored in regular (RA) or controlled atmosphere (CA) storage and their quality evaluated. Starting at a firmness of 57.0 N (12.81 lbf), `Concorde' pears can be harvested over a period of 14 days with no loss in quality and be good candidates for either RA or CA storage. A 14-day delay in harvest resulted in a one box size increase. Regardless of the time of harvest, `Concorde' pears can be stored in RA for periods not to exceed 90 days. RA storage beyond 90 days resulted in reduced appearance, poor pedicel condition, and enhanced internal breakdown. Early harvest should be considered when RA storage is expected to exceed 90 days; however astringency may develop. Regardless of harvest, `Concorde' pears can be stored for 180 days in CA with no quality loss, particularly if the CA composition is 1.5% oxygen (O2) and 1.0% carbon dioxide (CO2). Internal breakdown can be a problem in CA if the CO2 exceeds 1.0%. Low O2 (<1.5%) CA is not recommended for `Concorde' pears.

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