Efficacy of low O2 and high CO2 atmospheres in maintaining the postharvest quality of saskatoon fruit (Amelanchier alnifolia Nutt.)

2000 ◽  
Vol 80 (3) ◽  
pp. 623-630 ◽  
Author(s):  
Suzy Y. Rogiers ◽  
N. Richard Knowles
Keyword(s):  
Titratable Acidity ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Fungal Colonization ◽  
Controlled Atmosphere ◽  
Fresh Weight ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

Changes in fruit quality of saskatoon (cvs. Pembina, Smoky, Northline, and Thiessen) stored under three O2 levels (2, 10, and 21%) factorially combined with two CO2 concentrations (0.035% and 5%) were assessed during 56 d of storage at 0.5 °C. The 5% CO2 atmosphere combined with 21 or 10% O2 was most effective at minimizing losses in fruit soluble solids, anthocyanins, firmness, and fresh weight. Fungal colonization of fruit after 8 wk of storage was eliminated in 5% CO2 at all O2 concentrations. Storage of fruit in 0.035% CO2 and 21 or 10% O2 resulted in the highest titratable acidity and lowest ethanol concentrations. Ethanol did not exceed 0.03% in fruit stored in any of the atmospheres. While changes in some of the quality characteristics of fruit during storage were cultivar dependent, differences among cultivars were small, and all four cultivars benefited from controlled atmosphere storage. Key words:Amelanchier alnifolia, saskatoon fruit, controlled atmosphere, postharvest quality

scholarly journals 272 CONTROL OF BROWN ROT OF PEACHES AND APRICOTS WITH HOT WATER AND CONTROLLED-ATMOSPHERE STORAGE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 469a-469
Author(s):  
Salah E. Youssef ◽  
Elizabeth J. Mitcham
Keyword(s):  
Brown Rot ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Monilinia Fructicola ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage ◽  
Better Than

Peaches and apricots were obtained at harvest. One-half were inoculated with the brown rot organism (Monilinia fructicola) and incubated overnight before immersion in 52C water for 2.5 and 2 minutes, respectively. Fruit were placed in storage at SC in air, 2% O2 and 15% CO2, or 17% O2 and 15% CO2 for 5 or 15 days before ripening at 20C. For peach, controlled atmosphere (CA) had no influence on decay while hot water significantly reduced decay incidence and severity. For apricot, after 15 days cold storage, both hot water and controlled atmosphere storage reduced decay incidence and severity. CA with 2% O2 and 15% CO2 controlled decay better than 17% O2 and 15% CO2. Growth and sporulation of Monilinia fructicola in air and CA was also evaluated in vitro. The combination of heat and CA controlled decay better than either treatment alone. The hot water treatment resulted in minor surface injury on peaches while apricots were not injured. Fruit were evaluated after storage for firmness, soluble solids, and titratable acidity. Accumulation of ethanol and acetaldehyde as a result of CA storage was monitored.

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.

scholarly journals 273 PRODUCTION OF VOLATILE COMPOUNDS BY `BING' SWEET CHERRIES AFTER CONTROLLED-ATMOSPHERE STORAGE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 469b-469
Author(s):  
James Mattheis ◽  
David Buchanan ◽  
John Fellman ◽  
Nathan Reed ◽  
Stemilt Growers
Keyword(s):  
Volatile Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Storage Duration ◽  
Significant Treatment ◽  
Controlled Atmosphere Storage ◽  
Sweet Cherries ◽  
Atmosphere Storage

Sweet cherry ripening is slowed during low oxygen and/or high carbon dioxide controlled atmosphere storage. Cherry flavor can be impacted by prolonged CA storage, therefore ripening after CA and storage was evaluated including production of fruit volatile compounds. `Bing' sweet cherries were harvested at commercial maturity and stored for up to 12 weeks at 1C in air or 5% O2, with 0.1, 10, 15 or 20% CO2. Fruit quality and condition were evaluated after removal from storage plus 1 or 4 days at 20C. Changes in fruit color were slow ed by all atmosphere treatments with differences most notable after longer storage durations. Volatile synthesis changed as storage duration increased, however, treatment differences were not significant. Soluble solids content was maintained at 15 and 20% CO2, but treatment differences were significant only after longer storage durations. High CO, treatments were effective at reducing decay incidence, but residual suppression after removal from storage decreased as storage duration increased. Significant treatment effects were evident for titratable acidity retention after 8 and 12 weeks storage, however, titratable acidity significantly declined in all treatments compared to the initial concentration.

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 Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

Quality of 'Cripps Pink' apples following the application of 1‐MCP, ethanol vapor and nitric oxide as pretreatments for controlled atmosphere storage

2021 ◽  
Author(s):  
Cristiano André Steffens ◽  
Karina Soardi ◽  
Angélica Schmitz Heinzen ◽  
Juliana Amaral Vignali Alves ◽  
Janaiana Catarina da Silva ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Ethanol Vapor ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

Ripening behavior and quality of 1-MCP treated d'Anjou pears during controlled atmosphere storage

Food Control ◽  
2020 ◽  
Vol 117 ◽  
pp. 107364 ◽  
Author(s):  
Jiaming Guo ◽  
Xinyu Wei ◽  
Enli Lü ◽  
Yan Wang ◽  
Zilong Deng
Keyword(s):  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage
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