Breakdown and weight loss in Red Jonathan apples in controlled atmosphere storage

1968 ◽  
Vol 8 (34) ◽  
pp. 630
Author(s):  
KJ Scott ◽  
RBH Wills ◽  
EA Roberts
Keyword(s):  
Carbon Dioxide ◽  
Weight Loss ◽  
Calcium Chloride ◽  
Controlled Atmosphere ◽  
Cent Oxygen ◽  
Controlled Atmosphere Storage ◽  
Controlled Atmospheres ◽  
Oxygen Levels ◽  
Cent Carbon Dioxide ◽  
Atmosphere Storage

Red Jonathan apples were stored at 32�F in 5 per cent carbon dioxide and 16 per cent oxygen in the presence of calcium chloride. The incidence of breakdown decreased linearly as weight loss was increased. Thus carbon dioxide and oxygen levels, and weight loss may all affect the incidence of breakdown in apples in controlled atmospheres. Without information on weight loss to ensure that there is no confounding, conclusions about the effects of carbon dioxide and oxygen may be misleading,

scholarly journals Controlled Atmosphere Storage of `Redcoat' Strawberry Fruit

1992 ◽  
Vol 117 (2) ◽  
pp. 260-264 ◽  
Author(s):  
Richard B. Smith
Keyword(s):  
Carbon Dioxide ◽  
Enriched Environment ◽  
Controlled Atmosphere ◽  
Fruit Firmness ◽  
Strawberry Fruit ◽  
Maximum Enhancement ◽  
Controlled Atmosphere Storage ◽  
Controlled Atmospheres ◽  
Point Forces ◽  
Atmosphere Storage

Strawberries (Fragaria × ananassa Duch.) cv. Redcoat were stored at several temperatures and for various intervals in controlled atmospheres (CA) containing 0% to 18% CO2 and 15% to 21% 02. Bioyield point forces recorded on the CA-stored fresh fruit indicated that the addition of CO2 to the storage environment enhanced fruit firmness. Fruit kept under 15% CO2 for 18 hours was 48% firmer than untreated samples were initially. Response to increasing CO2 concentrations was linear. There was no response to changing 02 concentrations. Maximum enhancement of firmness was achieved at a fruit temperature of 0C; there was essentially no enhancement at 21C. In some instances, there was a moderate firmness enhancement as time in storage increased. Carbon dioxide acted to reduce the quantity of fruit lost due to rot. Fruit that was soft and bruised after harvest became drier and firmer in a CO2-enriched environment.

scholarly journals VARIABLE OXYGEN AND CARBON DIOXIDE CONCENTRATIONS DURING CONTROLLED ATMOSPHERE STORAGE OF `GOLDEN DELICIOUS' APPLES

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 254E-255
Author(s):  
Laura Lehman-Salada ◽  
George M. Greene
Keyword(s):  
Weight Loss ◽  
Storage Period ◽  
Controlled Atmosphere ◽  
Gas Composition ◽  
Controlled Atmosphere Storage ◽  
Carbon Dioxide Concentrations ◽  
Golden Delicious ◽  
Period Variable ◽  
Flesh Browning ◽  
Atmosphere Storage

In both experiments. 20-apple samples from 6 commercial orchards were harvested and stored in 208 liter containers at 0C for 4, 6, and 8 months. Additional samples were removed from CA and held at 0C for 14 days before evaluation. Gas composition was measured and controlled 6 times per day using automatic control equipment. In the first experiment, samples were stored at constant 0.0% CO2 and one of three O2 regimes (constant 2.0%. 0.5 rising to 3.5%. or 3.5% falling to 0.5% O2). Apples stored at 3.5% falling to 0.5% O2 during the storage period were softer than apples held at constant 2.0% or those held at 0.5% rising to 3.5% O2 during the storage period. Variable O2 concentrations did not influence weight loss during storage and insignificant scald, flesh browning, core browning, rot, and low 02 injury were observed. In the second experiment, samples were stored at constant 2.0% O2 and one of three CO2 regimes (constant 0%, constant 5%. or 0% rising to 6% CO2). Constant 5% or rising CO2 conditions did not significantly influence flesh softening or weight loss during storage. Negligible CO2 injury was observed.

scholarly journals 396 Suppression of Green Mold on Grapefruit during Refrigerated Storage in Altered Atmospheres

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 512B-512
Author(s):  
Krista C. Shellie
Keyword(s):  
Carbon Dioxide ◽  
Citrus Fruit ◽  
Controlled Atmosphere ◽  
Refrigerated Storage ◽  
Low Oxygen ◽  
Controlled Atmosphere Storage ◽  
Green Mold ◽  
Epidermal Tissue ◽  
Atmosphere Storage ◽  
Fruit Surface

Green mold, a predominant disease of citrus fruit, develops when spores of Penicillium digitatum infect extant wounds in fruit epidermal tissue. Development of green mold during shipping limits the distance grapefruit can be surface transported. The objective of this research was to evaluate whether altering the atmosphere during refrigerated storage could suppress development of green mold. In the first two experiments, growth of green mold was evaluated after fruit were stored in ultra-low oxygen (0.05 or 1 kPa) at 14, 16, or 18 °C for up to 21 days. In the last two experiments, grapefruit were stored for 14 or 21 d at 12, 13, or 14 °C in atmospheres containing 2, 5, or 10 kPa oxygen with or without 2, 5, 10, or 20 kPa carbon dioxide. In all experiments, grapefruit were inoculated with 10 or 20 μL of a spore suspension of P. digitatum. Decay progression after storage was monitored by measuring the diameter of the lesion in cm at the demarcated site of inoculation or by subjectively rating percent decayed fruit surface area. Grapefruit not inoculated with P. digitatum had no visible symptoms of green mold. Grapefruit stored under controlled atmosphere had less fruit surface covered with mycelium (5% to 64%) than grapefruit stored in air. Inoculated grapefruit stored in 0.05 kPa oxygen for up to 14 d at 14 or 18 °C had no visible symptoms of green mold upon removal from cold storage, but developed a characteristic green mold lesion after 5 additional days of storage in air at ambient temperature. Results suggest that refrigerated controlled-atmosphere storage combined with wax and a fungicide can enhance control of green mold during shipping.

THE INFLUENCE OF CONTROLLED ATMOSPHERES ON THE STORAGE OF STRAWBERRY PLANTS

1966 ◽  
Vol 46 (2) ◽  
pp. 151-154 ◽  
Author(s):  
C. L. Lockhart ◽  
C. A. Eaves
Keyword(s):  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Controlled Atmospheres ◽  
Atmosphere Storage

Cavalier strawberry plants were successfully stored in controlled atmospheres varying from 2.5 to 10% CO2 and 2.5 to 12.6% O3 at −2.2 °C or at 11.9% CO2 and 6.3% O2 at 0 °C. Survival of new plantings in the field was greater for plants from controlled atmosphere storage than that from conventional storage. After 10 weeks some control plants in polyethylene-lined crates at 0 °C started to grow in storage and a trace of mold was present on the roots but neither growth nor mold occurred on the plants in controlled atmosphere at 0 °C.

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