Effect of short-term air storage after removal from controlled-atmosphere storage on apple and fresh-cut apple quality

2010 ◽  
Vol 90 (4) ◽  
pp. 580-585 ◽  
Author(s):  
Peter MA Toivonen ◽  
Paul A Wiersma ◽  
Cheryl Hampson ◽  
Brenda Lannard
Keyword(s):  
Controlled Atmosphere ◽  
Short Term ◽  
Controlled Atmosphere Storage ◽  
Fresh Cut ◽  
Apple Quality ◽  
Atmosphere Storage

Microbiological and Physiological Attributes of Fresh-Cut Cucumbers in Controlled Atmosphere Storage

2020 ◽  
Vol 83 (10) ◽  
pp. 1718-1725
Author(s):  
YABO WEI ◽  
YANYAN ZHENG ◽  
YUE MA ◽  
JUNMAO TONG ◽  
JIAN ZHANG ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Electrolyte Leakage ◽  
Chlorophyll Concentration ◽  
Control Group ◽  
Controlled Atmosphere ◽  
Cucumis Sativus L ◽  
Controlled Atmosphere Storage ◽  
Fresh Cut ◽  
Atmosphere Storage

ABSTRACT Fresh-cut cucumbers are popular worldwide, but they are prone to spoilage due to tissue damage caused by processing. The effects of controlled atmosphere storage (CAS) at 3% O2 and 7% CO2 or 8% O2 and 2% CO2 on microorganisms and the quality of fresh-cut cucumbers (Cucumis sativus L. cv. Chinese Long) at 4°C and 90% relative humidity were investigated in this study. The results showed that compared with the control group, both controlled atmosphere treatments maintained chlorophyll concentration, appearance, and color of fresh-cut cucumbers effectively; inhibited respiration rate and polyphenoloxidase (PPO) and peroxidase (POD) activity; delayed the decrease in firmness and the increase in relative electrolyte leakage; and inhibited the growth of microorganisms on cucumbers during storage. On day 10, the chlorophyll concentration and firmness of cucumbers stored at 3% O2 and 7% CO2 was 1.15 and 1.04 times that of cucumbers stored at 8% O2 and 2% CO2, respectively. Respiration rate, relative electrolyte leakage, polyphenoloxidase activity, peroxidase activity, and levels of total bacteria, coliforms, and Pseudomonas spp. at 3% O2 and 7% CO2 were 19.79, 6.01, 5.45, 88.50, 18.07, 16.14, and 19.76% lower than at 8% O2 and 2% CO2, respectively. In conclusion, storage at 3% O2 and 7% CO2 was effective in inhibiting microorganisms and maintaining the quality of stored fresh-cut cucumbers. HIGHLIGHTS

Short-term effects of air and controlled atmosphere storage on antioxidant metabolism in conference pears

2001 ◽  
Vol 158 (8) ◽  
pp. 1015-1022 ◽  
Author(s):  
Christian Larrigaudiere ◽  
Irene Lentheric ◽  
Esther Pintó ◽  
Miguel Vendrell
Keyword(s):  
Controlled Atmosphere ◽  
Short Term ◽  
Antioxidant Metabolism ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage ◽  
Short Term Effects

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.

Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed “Rojo Brillante” persimmons

2016 ◽  
Vol 23 (1) ◽  
pp. 3-16 ◽  
Author(s):  
Elena Sanchís ◽  
Milagros Mateos ◽  
María B Pérez-Gago
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Fresh Cut ◽  
Flesh Browning ◽  
Atmosphere Storage

The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut “Rojo Brillante” persimmon quality was investigated. Persimmon slices were dipped in 10 g L−1 ascorbic acid, 10 g L−1 citric acid or water and were stored in different controlled atmospheres at 5 ℃. Controlled atmosphere conditions were 21 kPa O2 + 10 kPa CO2 (Atm-B), 21 kPa O2 + 20 kPa CO2 (Atm-C), 5 kPa O2 + 10 kPa CO2 (Atm-D) and 5 kPa O2 in the absence of CO2 (Atm-E). Air (Atm-A) was used as a control. Atmospheres with high CO2 concentrations induced darkening, associated with a flesh disorder known as “internal flesh browning”. Only the samples placed in Atm-E, and treated with 10 g L−1 ascorbic acid or 10 g L−1 citric acid, controlled enzymatic browning, reduced firmness loss and prevented the “internal flesh browning” disorder. The maximum limit of marketability was achieved in the samples treated with 10 g L−1 citric acid and stored in Atm-E for nine storage days at 5 ℃. The total vitamin C, free radical scavenging activity, total phenolic content and total carotenoids of the fresh-cut “Rojo Brillante” persimmons were affected by maturity stage at harvest, whereas antibrowning dips and controlled atmosphere storage had no clear effect.

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