FIRMNESS OF MCINTOSH APPLES AS AFFECTED BY ALAR AND ETHYLENE REMOVAL FROM THE STORAGE ATMOSPHERE

1973 ◽  
Vol 53 (2) ◽  
pp. 317-322 ◽  
Author(s):  
E. C. LOUGHEED ◽  
E. W. FRANKLIN ◽  
S. R. MILLER ◽  
J. T. A. PROCTOR
Keyword(s):  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Malus Sylvestris ◽  
Storage Atmosphere ◽  
Ethylene Removal ◽  
Atmosphere Storage

A commercially available ethylene absorbent was effective in reducing ethylene levels in controlled atmosphere storage chambers containing McIntosh apples (Malus sylvestris Mill.) at 3.3 C. Lowered ethylene levels were often but not always coincident with firmer fruit of early harvests after extended storage. Pre-harvest field treatments with Alar may augment the effect of ethylene removal from storage chambers.

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.

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 Inducing Optimal Ripening Capacity of 1-MCP-treated `Bartlett' Pears after Regular Air or Controlled Atmosphere Storage

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 782C-782
Author(s):  
Jinhe Bai* ◽  
Paul Chen ◽  
Elizabeth Baldwin ◽  
James Mattheis
Keyword(s):  
Time Dependent ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Flesh Firmness ◽  
Storage Atmosphere ◽  
Higher Temperature ◽  
Lower Temperature ◽  
Atmosphere Storage

`Bartlett' pears were treated with 300 nL·L-1 1-MCP at 20°C for 24 h shortly after harvest, and were stored at -1 °C in either regular atmosphere (RA) or controlled atmosphere (CA: 1.5 kPa O2 / 0.5 kPa CO2). After 2 and 4 months of RA storage, or 4 months of CA storage, fruit were pre-conditioned at 10 °C, 15 °C or 20 °C for 5, 10, or 20 days, respectively. Pre-conditioned fruit were then held at 20 °C for 14 days to simulate marketing conditions. Flesh firmness (FF) and extractable juice (EJ) were monitored during the marketing period. The optimal stage of ripeness for `Bartlett' pears was defined to be when FF decreases to 27 N and EJ decreases to 55 mL/100 g. The proper pre-conditioning combinations of temperature and duration were 15 °C or 20 °C for 10 d or 10 °C for 20 d if the fruit had been stored in RA for 2 months, 10 °C or 15 °C for 5 d if the fruit had been in RA for 4 months, and 20 °C for 10 d or 10°C for 20 d if the fruit had been in CA for 4 months, for which combinations the fruit ripened within a week and maintained quality for 14 days at 20 °C. The treatment combinations of lower temperature and/or shorter duration times in pre-conditioning delayed the ripening response of the fruit, and combinations of higher temperature and/or longer duration times in pre-conditioning resulted in a shorter marketing life because of senescence breakdown, in comparison the optimal combinations mentioned above. These results indicate that pre-conditioning regimes for 1-MCP treated `Bartlett' pears are storage atmosphere and time dependent. Generally, CA stored fruit needed more preconditioning (in terms of higher temperature and/or longer duration) than did RA stored fruit.

5332547 Controlled atmosphere storage container

1995 ◽  
Vol 21 (3) ◽  
pp. XVIII
Author(s):  
J. Olson Robert ◽  
Max Liston ◽  
I. Harrison Todd
Keyword(s):  
Controlled Atmosphere ◽  
Storage Container ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

Apple fruit recovery from anoxia under controlled atmosphere storage

2022 ◽  
Vol 371 ◽  
pp. 131152
Author(s):  
Rachael Maree Wood ◽  
Fabio Rodrigo Thewes ◽  
Milena Reynaud ◽  
Dominikus Kittemann ◽  
Cláudia Kaehler Sautter ◽  
...  
Keyword(s):  
Apple Fruit ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

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.

Sign in / Sign up

Export Citation Format

Share Document