FATE OF THE SAN JOSÉ SCALE AND THE EUROPEAN FRUIT SCALE (HOMOPTERA: DIASPIDIDAE) ON APPLES AND PRUNES HELD IN STANDARD COLD STORAGE AND CONTROLLED ATMOSPHERE STORAGE

1967 ◽  
Vol 99 (6) ◽  
pp. 650-659 ◽  
Author(s):  
C. V. G. Morgan
Keyword(s):  
Cold Storage ◽  
Controlled Atmosphere ◽  
San Jose ◽  
Mortality Factors ◽  
Controlled Atmosphere Storage ◽  
First Instar ◽  
San Jose Scale ◽  
Atmosphere Storage

AbstractThe San José scale, Aspidiotus perniciosus Comstock, died within 84 to 140 days on Winesap apples harvested in early October and placed in standard cold storage or controlled atmosphere storage under laboratory or commercial conditions. The scale died more quickly in controlled atmosphere storage than in standard cold storage. The black caps of the first instar stage were the most resistant to mortality factors in cold storage. It is suggested that Winesap apples infested with the San José scale can be given an inspection certificate for export that guarantees freedom from live scale if the fruit has been stored for specified periods.The San José scale on Italian prunes died within 34 days when the harvested fruit was kept in standard cold storage.A complete mortality of the European fruit scale, Aspidiotus ostreaeformis Curtis, on Hyslop crab, McIntosh, or Newtown apples, could not be obtained, in any type of storage.

SOME EFFECTS OF POST-HARVEST FUMIGATION, CONTROLLED-ATMOSPHERE STORAGE, AND COLD STORAGE ON SAN JOSE SCALE (HOMOPTERA: DIASPIDIDAE) SURVIVAL ON TWO VARIETIES OF APPLES

1986 ◽  
Vol 118 (5) ◽  
pp. 493-497 ◽  
Author(s):  
N.P.D. Angerilli ◽  
A.P. Gaunce ◽  
D.M. Logan
Keyword(s):  
Cold Storage ◽  
Methyl Bromide ◽  
Controlled Atmosphere ◽  
San Jose ◽  
Controlled Atmosphere Storage ◽  
Post Harvest ◽  
San Jose Scale ◽  
Atmosphere Storage

AbstractRed Delicious and Winesap apples infested with San Jose scale were placed into either regular (CS) or controlled-atmosphere (CA) cold storage, either with or without prior fumigation with methyl bromide. Fumigation with a dose of 32 g/m3 killed all infesting stages of the scale on Red Delicious apples in CS after 31 days and in CA after 137 days. Complete scale mortality on Winesap apples occurred after 167 days in CA and in CS if previously fumigated.

Changes in ACC and conjugated ACC levels following controlled atmosphere storage of nectarine

2005 ◽  
Vol 45 (12) ◽  
pp. 1635 ◽  
Author(s):  
A. Uthairatanakij ◽  
P. Penchaiya ◽  
B. McGlasson ◽  
P. Holford
Keyword(s):  
Low Temperature ◽  
Cold Storage ◽  
Low Temperatures ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Gaseous Composition ◽  
Storage Atmosphere ◽  
Atmosphere Storage

Low temperature disorders of nectarines are thought to be expressions of chilling injury. Chilling injury is a form of stress usually associated with increased synthesis of ethylene and its immediate precursor, aminocyclopropane-1-carboxylic acid (ACC). However, other mechanisms for the development of chilling injury have been proposed. To help determine the nature of the processes leading to chilling injury in nectarines (Prunus persica) and how the gaseous composition of the storage atmosphere effects the development of low temperature disorders, levels of ACC and conjugated ACC were measured in fruit of the cv. Arctic Snow. These compounds were measured in fruit ripened at 20°C immediately after harvest, in fruit on removal from cold storage and in fruit ripened at 20°C following cold storage. During storage, fruit were kept at 0°C in the 4 following atmospheres: air; air + 15% CO2; air + 15 µL/L ethylene; and air + 15% CO2 + 15 µL/L ethylene. Concentrations of ACC remained low in all treatments and no significant changes in ACC levels due to added ethylene or CO2 were observed. Concentrations of conjugated ACC were about 10-times that of ACC and again were not influenced by the composition of the storage atmosphere. No significant changes in either ACC or conjugated ACC were observed until after flesh bleeding, the major symptoms of low temperature disorder expressed in these fruit, had begun to appear. It was concluded that disorders in nectarines stored at low temperatures are not a stress response involving a disruption of ethylene metabolism but may be associated with differential changes in the metabolism of enzymes associated with normal ripening.

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 Combining Controlled Atmosphere Storage and Ethanol Vapors to Control Superficial Scald of Apple

HortScience ◽  
2001 ◽  
Vol 36 (5) ◽  
pp. 951-952 ◽  
Author(s):  
C. Chervin ◽  
J. Raynal ◽  
N. André ◽  
A. Bonneau ◽  
P. Westercamp
Keyword(s):  
Cold Storage ◽  
Controlled Atmosphere ◽  
Major Result ◽  
Controlled Atmosphere Storage ◽  
Cold Air ◽  
Superficial Scald ◽  
Atmosphere Storage ◽  
Further Development

The effects of ethanol vapors, controlled atmosphere (CA) storage, and a combination of both on superficial scald development on `Granny Smith' apples (Malus ×domestica Borkh.) are reported. The major result was that ethanol vapors, applied in cold storage, prevented scald development over a week at 20 °C in apples that had been CA-stored for 4 months, then left for 1 month in cold air storage. Interrupting CA storage aimed to reproduce industry practices when fruit in part of storage rooms has to be sold and the remaining fruit is held in air for later sale. The estimated cost and further development of this method are discussed.

Study on Phase-Point Controlled Atmosphere Storage Technical Characteristics

2014 ◽  
Vol 1010-1012 ◽  
pp. 1818-1821
Author(s):  
Xiao Yu Jia ◽  
Xi Hong Li ◽  
Hai Dong Liu ◽  
Chong Xiao Shao ◽  
Li Li ◽  
...  
Keyword(s):  
Temperature Change ◽  
Cold Storage ◽  
Phase Point ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

By measuring temperature, humidity, SO2concentration of phase point controlled atmosphere storage to study its technical characteristics. The results shows that the temperature change of phase point controlled atmosphere storage is less than cold storage, its temperature change range is ±0.1°C. Humidity remained at about 94%.The distribution of SO2concentration is uniform.

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