Effects of elevated CO2 and 1-methylcyclopropene on storage-related disorders of Ontario-grown Empire apples

2014 ◽  
Vol 94 (5) ◽  
pp. 857-865 ◽  
Author(s):  
Kristen L. Deyman ◽  
Greta Chiu ◽  
Jingyun Liu ◽  
Carolyne J. Brikis ◽  
Christopher P. Trobacher ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Rapid Development ◽  
Apple Fruit ◽  
Negative Effects ◽  
Multiple Treatment ◽  
Partial Pressures ◽  
Flesh Browning ◽  
Atmosphere Storage ◽  
The Impact ◽  
And Storage

Deyman, K. L., Chiu, G., Liu, J., Brikis, C. J., Trobacher, C. P., DeEll, J. R., Shelp, B. J. and Bozzo, G. G. 2014. Effects of elevated CO2 and 1-methylcyclopropene on storage-related disorders of Ontario-grown Empire apples. Can. J. Plant Sci. 94: 857–865. The impact of 1-methylcyclopropene (1-MCP) application on CO2-induced physiological injury in Empire apple fruit during controlled atmosphere storage was assessed over a 3-yr period using an experimental design involving multiple treatment replicates. Fruit harvested at optimal maturity from one or two orchards were treated with or without 1 µL L−1 1-MCP, then chilled at 0 or 3°C under various CO2 partial pressures (5, 2.5 or 0.03 kPa CO2) in the presence of 2.5 kPa O2 for up to 46 wk using a split-plot design. Fruit were sampled periodically for assessment of flesh browning and external peel injury. The maximal incidence of external CO2 injury varied from 15 to 100% over the 3 yr, and the most rapid development of this disorder was evident at 5 kPa CO2. The incidence of external CO2 injury as a function of storage time was influenced by orchard location and storage temperature. Moreover, the incidence of flesh browning at 0°C and 5 kPa CO2 was influenced slightly by orchard; this disorder was never higher than 30%, and the impact of elevated CO2 was inconsistent across years. Notably, there was no evidence for negative effects of 1-MCP on the incidence of storage-related disorders.

scholarly journals Temperature and Carbon Dioxide Interactions on Quality of Controlled Atmosphere-stored ‘Empire’ Apples

HortScience ◽  
2010 ◽  
Vol 45 (11) ◽  
pp. 1708-1712 ◽  
Author(s):  
C.B. Watkins ◽  
F.W. Liu
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Partial Pressures ◽  
Soft Fruit ◽  
Flesh Browning ◽  
Mineral Concentrations ◽  
Atmosphere Storage ◽  
Storage Temperatures

The storage potential of ‘Empire’ apples [Malus ×sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] in controlled atmosphere storage has been studied. Fruit were treated with a range of partial pressures of CO2 (pCO2) from 0 to 5 kPa at storage temperatures of 0, 0.5, and 3 °C. The predominant storage disorders that developed were external CO2 injury, flesh browning (chilling injury), senescent breakdown (soft flesh browning), and core browning. All disorders except external CO2 injury increased with longer storage periods. The incidence of external CO2 injury was usually greater with higher storage temperature, whereas flesh browning was worst at lower storage temperatures and senescent breakdown was higher at warmer storage temperatures. The effect of storage temperature on core browning was not consistent. External CO2 injury, flesh browning, and core browning incidences were higher with increasing pCO2, especially above 2 kPa. Flesh firmness was lowest at warmer storage temperatures and in the absence of CO2. Orchard to orchard variation for all factors was high. Relationships of disorders with mineral concentrations were specific to disorder and storage conditions. The results suggest that ‘Empire’ should be stored at 1 to 2 °C, reflecting a compromise between risk of flesh browning at 0 °C and risk of senescent breakdown and unacceptably soft fruit at 3 °C and that pCO2 should be maintained below 2 kPa and closer to 1 kPa.

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.

Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse

2017 ◽  
Vol 80 (8) ◽  
pp. 1252-1258 ◽  
Author(s):  
Max C. Golden ◽  
Brandon J. Wanless ◽  
Jairus R. D. David ◽  
D. Scott Lineback ◽  
Ryan J. Talley ◽  
...  
Keyword(s):  
Botulinum Toxin ◽  
Clostridium Botulinum ◽  
Storage Temperature ◽  
Phase 1 ◽  
Toxin Production ◽  
Brussels Sprouts ◽  
The Impact ◽  
And Storage ◽  
Spoilage Microorganisms ◽  
Toxin Formation

ABSTRACT Clostridium botulinum is a foreseeable biological hazard in prepared refrigerated meals that needs to be addressed in food safety plans. The objective of this study was to evaluate the effect of product composition and storage temperature on the inhibition of botulinum toxin formation in nine experimental meals (meat, vegetable, or carbohydrate based). Treatments were inoculated with proteolytic C. botulinum, vacuum packaged, cooked at 90°C for 10 min, and assayed for botulinum toxin in samples stored at 25°C for up to 96 h for phase 1, or at 25°C for 12 h and then transferred to 12.5°C for up to 12 and 6 weeks in phases 1 and 2, respectively. For phase 1, none of the treatments (equilibrated pH 5.8) supported toxin production when stored at 25°C for 48 h, but toxin production was observed in all treatments at 72 h. For the remaining experiments with storage at 12.5°C, toxin production was dependent on equilibrated pH, storage time, and growth of indigenous spoilage microorganisms. In phase 1, no gross spoilage and no botulinum toxin was detected for any treatment (pH ≤5.8) stored at 12.5°C for 12 weeks. In phase 2, gross spoilage varied by commodity, with the brussels sprouts meal with pH 6.5 showing the most rapid spoilage within 2 weeks and botulinum toxin detected at 5 and 6 weeks for the control and cultured celery juice treatments, respectively. In contrast, spoilage microbes decreased the pH of a pH 5.9 beef treatment by 1.0 unit, potentially inhibiting C. botulinum through 6 weeks at 12.5°C. None of the other treatments with pH 5.8 or below supported toxin production or spoilage. This study provides validation for preventive controls in refrigerated meals. These include equilibrated product pH and storage temperature and time to inhibit toxin formation by proteolytic C. botulinum, but the impact of indigenous microflora on safety and interpretation of challenge studies is also highlighted.

Study on Surface Dot Piting of Lingwu Long Jujubes

2014 ◽  
Vol 971-973 ◽  
pp. 262-265
Author(s):  
Lan Chen ◽  
Wei Dong Su ◽  
Xiao Bo Zhang ◽  
Xi Hong Li ◽  
Qi Li ◽  
...  
Keyword(s):  
Storage Disease ◽  
Storage Temperature ◽  
Significant Negative Correlation ◽  
Storage Conditions ◽  
Lesion Site ◽  
Epidermal Tissue ◽  
Crack Band ◽  
Flesh Browning ◽  
Lower Temperature ◽  
And Storage

The experiment was carried to study a new storage disease of Lingwu long jujubes —surface dot piting and its incidence regularity .There was no abnormal fruit at room temperature ,while fruits storage at lower temperature started to appear concave spots on the seventh to tenth day. The size and distribution of spots are irregular ,and flesh browning and ligneous occurred at the lesion site. SEM results showed that relatived to the peel of the healthy fruit, the microstructure of the epidermal tissue of the lesion site was uneven and rough ,which showed large areas of uniform crack band, and the flesh tissue is messy, with varying degrees of wrinkles, looser organization, or seriously damaged. There was significant negative correlation between this new storage disease and storage temperature, whereas no correlation with gas composition, humidity or other storage conditions.

scholarly journals INFLUENCE OF FIRE PARTITIONS FOR SPEED FIRE DISTRIBUTION IN CLOSED PREMISES OF PRODUCTION AND STORAGE FACILITIES

Fire Safety ◽  
2021 ◽  
Vol 37 ◽  
pp. 44-51
Author(s):  
E. Hulida ◽  
V. Sharуу
Keyword(s):  
Fire Protection ◽  
Rapid Development ◽  
Research Work ◽  
Experimental Studies ◽  
Fire Spread ◽  
Building Structures ◽  
Fire Load ◽  
The Impact ◽  
And Storage ◽  
Storage Facilities

Introduction. Fires in closed premises of production and storage facilities are the most dangerous, because they hold large areas with a significant fire load. The current direction of providing a fire safety system at production and storage facilities in closed premises is to eliminate the conditions of the rapid development of fire and minimizing its effect through the use of fire curtains. This method of fire protection is practically not used in closed premises of production and storage facilities at the present stage. In most cases, fire partitions are used in such situations. Therefore, a topic issue today is the research of limiting the development of fires with the use of fire partitions and minimizing fire effects.Purpose. Investigate the process of spreading the fire in closed premises of production and storage facilities by using fire partitions to limit the speed of fire spread. Problem statement and solution. The following tasks must be solved to provide fire protection of production and storage facilities:1. to investigate the process of fire spread in closed premises of production and storage facilities without the use of fire partitions;2. to investigate the impact of fire partitions use on fire rate.Two possible modes of development fire in the premises are considered to solve the first problem: 1) with the presence of sufficient air (oxygen), with fire occurred in regulated fire load; 2) with insufficient air (oxygen), with fire occurred in regulated ventilation.It is necessary to choose the material and fire partition design accordingly to solve the second problem. The results of experimental studies [11] showed that fire partitions vermiculite-silicate plates can be used for various building structures manufacturing. Closed production and storage facilities structure analysis showed that these premises are constructed in most cases with a grid of columns 9Х12 m.Conclusions and proposals:1) There is only the first mode of fire with sufficient oxygen (air) in closed premises of production and storage facilities with a total area of more than 5000 m2 in the process of fire. The fire that occurred is regulated only by the fire load.2) The use of fire partitions between sections of the premises of production and storage facilities reduces the probability of fire spreading in the premises by about 3 times.3) It is necessary to continue research work in this direction to obtain more significant results of the process of development and spread of fire in the premises of production and storage facilities.

scholarly journals Controlled Atmosphere Storage, Temperature Conditioning, and Antioxidant Treatment Alter Postharvest ‘Honeycrisp’ Metabolism

HortScience ◽  
2017 ◽  
Vol 52 (3) ◽  
pp. 423-431 ◽  
Author(s):  
Rachel S. Leisso ◽  
Ines Hanrahan ◽  
James P. Mattheis ◽  
David R. Rudell
Keyword(s):  
Storage Temperature ◽  
Apple Fruit ◽  
Primary Metabolism ◽  
Glutamate Metabolism ◽  
Antioxidant Treatment ◽  
Propionate Metabolism ◽  
Postharvest Management ◽  
Soft Scald ◽  
Atmosphere Storage ◽  
Increased Activity

The physiology and metabolism characterizing postharvest chilling and CO2 injury in apple has important implications for postharvest management of soft scald and soggy breakdown. This research assessed differences of primary metabolism related to soggy breakdown (cortex CI) and CO2 cortex injury in ‘Honeycrisp’ apple fruit. Results indicate that prestorage temperature conditioning, diphenylamine (DPA), and CA treatments alter fruit metabolism and affect peel and cortex storage disorder outcome. A preliminary summary of primary metabolism involved with soggy breakdown under high CO2 includes increased activity in glycolysis/gluconeogenesis, propionate metabolism, and alanine, aspartate, and glutamate metabolism.

scholarly journals Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Horticulturae ◽  
2021 ◽  
Vol 7 (5) ◽  
pp. 113
Author(s):  
Pankaj B. Pathare ◽  
Mai Al-Dairi
Keyword(s):  
Weight Loss ◽  
Prediction Models ◽  
Storage Temperature ◽  
Color Change ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Drop Height ◽  
Total Soluble Solids ◽  
The Impact ◽  
And Storage

This study examined three main possible effects (impact, storage temperature, and duration) that cause and extend the level of bruising and other quality attributes contributing to the deterioration of tomatoes. The impact threshold level required to cause bruising was conducted by subjecting tomato samples to a steel ball with a known mass from different drop heights (20, 40, and 60 cm). The samples were then divided and stored at 10 and 22 °C for 10 days for the further analysis of bruise area and any physiological, chemical, and nutritional changes at two day intervals. Six prediction models were constructed for the bruised area and other quality attribute changes of the tomato. Storage time, bruise area, weight loss, redness, total color change, color index, total soluble solids, and pigments content (lycopene and carotenoids) showed a significant (p < 0.05) increase with the increase of drop height (impact level) and storage temperature. After 10 days of storage, high drop impact and storage at 22 °C generated a higher reduction in firmness, lightness, yellowness, and hue° (color purity). Additionally, regression model findings showed the significant effect of storage duration, storage temperature, and drop height on the measured variables (bruise area, weight loss, firmness, redness, total soluble solids, and lycopene) at a 5% probability level with a determination coefficient (R2) ranging from 0.76 to 0.95. Bruising and other quality attributes could be reduced by reducing the temperature during storage. This study can help tomato transporters, handlers, and suppliers to understand the mechanism of bruising occurrence and how to reduce it.

scholarly journals First Experience with Ozone Used in Fruit Tree Storage

2019 ◽  
Vol 67 (3) ◽  
pp. 711-721
Author(s):  
Luděk Laňar ◽  
Bronislava Hortová ◽  
Pavlína Jaklová ◽  
Michal Skalský ◽  
Jana Ouředníčková ◽  
...  
Keyword(s):  
Plant Material ◽  
Storage Temperature ◽  
Potential Effect ◽  
Fruit Tree ◽  
Ozone Exposure ◽  
C Storage ◽  
Bacteria And Fungi ◽  
The Impact ◽  
And Storage ◽  
Main Operation

In the present study we investigated the possibility to use air ozone in fruit tree storage. The variables were: rate of ozonization, length of exposure to ozonized air and storage temperature. We assessed the impact of ozone on the vitality of the trees or bench grafted rootstocks, any changes appearing after storage and the feasibility of this technique under real conditions. Supplementary research was done to test the impact of ozonization on the potential occurrence of microorganisms and pests on trees. Results showed that trees can withstand relatively high rates of ozonization except for peach which is the most sensitive fruit; all the ozonization treatments impaired peach vitality. Other species withstand three months of storage in 1 °C and one hour of exposure to ozone in fortnight intervals without a significant impact on their vitality. A higher (5 °C) storage temperature with or without ozonization decreased the vitality of trees. Although it has been proved that ozonization can suppress damage‑causing microorganisms (bacteria and fungi) on trees, the fortnight frequency of ozonization did not prevent mould to develop. Results also indicated the potential effect of ozonization on the disinfestation of plant material from overwintering pests. The main operation restrictions of ozone exposure is the ability of ozone to decompose some materials and that it is harmful to human health.

scholarly journals THE EFFECTS OF FIRE EXTINGUISHING VEHICLES FIRE DISTRIBUTION IN INDOORS MANUFACTURING AND WAREHOUSE FACILITIES

Fire Safety ◽  
2020 ◽  
Vol 35 ◽  
pp. 23-29
Author(s):  
Ye. Hulida ◽  
V. Sharуу
Keyword(s):  
Rapid Development ◽  
Fire Spread ◽  
Optimal Size ◽  
Large Area ◽  
Fire Load ◽  
Short Period ◽  
Optimal Area ◽  
The Impact ◽  
And Storage ◽  
Storage Facilities

Most modern production and storage facilities are fire hazardous. A large area, a large fire load, the use of technologies with high temperatures, contributes to the rapid development of fire in a short period of time over a large area. The current direction of providing the fire safety system at the enterprises is to eliminate the conditions of rapid development of the fire and minimize its consequences through the use of fire curtains. Develop a method for determining the optimum dimensions of the enclosed volume of a closed warehouse facility by using fire-proof curtains to limit the rate of fire spread. To provide fire protection for warehouse facilities, the following tasks must be addressed first and foremost to investigate the process of fire spread in enclosed premises at production and storage facilities; to develop a method of determining the optimal size of the volume of premises, closed production facilities and to investigate the impact of the use of fire curtains on the speed of fire. In order to solve the first problem, materials were stored in the production and storage facilities, the combustion of which was accompanied by a thermal decomposition with the release of gaseous combustion products. The rate of burning of solid materials depends not only on the physical nature of the material, but also on the location of the fire load structure. In addition, the rate of burnout indoors differs from the rate of burnout in open space. Two modes of development of combustion of materials in a room are possible: 1) with the presence of sufficient amount of air (oxygen), that is, the resulting fire is regulated by the fire load; 2) with insufficient air (oxygen), that is, the resulting fire is regulated by ventilation. Indoors in real conditions, the first mode of fire gradually goes into the second, and after reaching the temperature in the room at which the windows are destroyed, the gas exchange process becomes two-sided and the fire goes to the first mode. To solve the second problem, a method of determining the optimal size of the volume of premises, closed production and storage facilities was developed. Conclusions and specific suggestions: The number of sheltered volumes of storage facilities and their optimal area depends on the storage area of ​​the equipment and equipment not protected from free spread of fire. The accuracy of determining the optimal area of fire depends on the accepted probability of hit points to be within the range of acceptable solutions of the optimization problem. The presence of a protected volume of storage facilities reduces the rate of fire spread by 1.8 times. In the protected volume of the room with fire curtains on the roof of the warehouse it is necessary to arrange 3-piece air-exhaust lights to remove smoke in case of fire.

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