Quality of diphenylamine treated Granny Smith apples in relation to the composisiton of the storage atmosphere

1962 ◽  
Vol 2 (6) ◽  
pp. 153 ◽  
Author(s):  
KJ Scott ◽  
EG Hall ◽  
TJ Riley ◽  
DE Finlay
Keyword(s):  
Carbon Dioxide ◽  
Fruit Quality ◽  
Storage Conditions ◽  
Internal Quality ◽  
Low Oxygen ◽  
Controlled Atmospheres ◽  
South Wales ◽  
Storage Atmosphere ◽  
Atmosphere Storage

New South Wales grown Granny Smith apples were stored for seven months in three seasons. The effects of four controlled atmospheres and two air storage temperatures on final fruit quality and on development of senescent disorders were studied. To minimise superficial scald, to which the variety is very susceptible, the fruit was wrapped in diphenylamine wraps prior to storage. Assessment of quality after storage was made by panel judgments of appearance and edibility. The effects of the storage conditions on the development of disorders were assessed by scoring methods. In general, controlled atmosphere storage reduced the development of senescent disorders and proved superior to air storage in the maintenance of fruit qualify. Atmospheres containing carbon dioxide best preserved external appearance but an atmosphere of low oxygen with carbon dioxide removed resulted in superior internal quality. Of the treatments studied 5 per cent carbon dioxide with 2.5 per cent oxygen gave best overall fruit quality.

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 Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

2014 ◽  
Vol 86 (1) ◽  
pp. 485-494 ◽  
Author(s):  
CRISTIANO ANDRÉ STEFFENS ◽  
CASSANDRO V.T. DO AMARANTE ◽  
ERLANI O. ALVES ◽  
AURI BRACKMANN
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Red Color ◽  
High Incidence ◽  
Atmosphere Storage

The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of ‘Laetitia’ plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit in CS. In 2010, the fruit under CA with 2+5, 1+5, and 1+3 had a pronounced delay in ripening, although it exhibited a high incidence of internal breakdown. In 2011, the CA conditions with 2+1 and 2+2 provided the best delay in ripening and a reduced incidence of internal breakdown. The best CA condition for cold storage (at 0.5°C) of ‘Laetitia’ plums is 2 kPa O2 + 2 kPa CO2.

scholarly journals Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage

2022 ◽  
Vol 52 (6) ◽  
Author(s):  
Renar João Bender ◽  
Jeffrey Karl Brecht ◽  
Elizabeth Amory Baldwin
Keyword(s):  
Storage Temperature ◽  
Storage Conditions ◽  
Controlled Atmosphere Storage ◽  
Controlled Atmospheres ◽  
Postharvest Handling ◽  
Terpene Synthesis ◽  
Almost All ◽  
Atmosphere Storage ◽  
Aroma Components ◽  
Green Stage

ABSTRACT: Mango flavor is dependent on cultivar characteristics and postharvest handling procedures. Mangoes harvested with the ripening metabolism initiated develop better flavor than mangoes harvested at the mature-green stage. Different cultivars were harvested at both ripeness stages and evaluated to determine the effect of fruit ripeness, storage temperature and atmosphere on the volatiles present in aroma profiles. Mangoes of the cultivars Haden, Keitt and Tommy Atkins at distinct ripeness stages were stored in controlled atmospheres (CA) with 2, 5 or 21 kPa O2 plus 0, 10 or 25 kPa CO2 at 5, 8, 12 or 15 °C. Terpene concentrations of mangoes stored in air were higher than the concentrations in mangoes stored in CA. The sesquiterpene α-copaene did not present recognizable peaks in almost all elusion sequences. The same result was observed with the monoterpene β-pinene in cv. Haden and cv. Keitt mangoes while in ‘Tommy Atkins’ fruit β-pinene concentrations were below 1.06 µL.L-1. Ethanol and acetaldehyde concentrations were significantly higher in mangoes from 2 kPa O2 storage than those from air storage or the other CA treatments. Terpene synthesis in air or CA storage in all cultivars varied significantly, preventing generalizations as to what storage conditions favor or limit aroma components elution.

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.

Influence of 1-Methylcyclopropene and Storage Atmosphere on Changes in Volatile Compounds and Fruit Quality of Conference Pears

2005 ◽  
Vol 53 (25) ◽  
pp. 9781-9789 ◽  
Author(s):  
Anna Rizzolo ◽  
Paola Cambiaghi ◽  
Maurizio Grassi ◽  
Paola Eccher Zerbini
Keyword(s):  
Volatile Compounds ◽  
Fruit Quality ◽  
Storage Atmosphere ◽  
And Storage
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