The development of controlled atmosphere storage of fruit.

Cover title.

Postharvest Storage of 'Ponkan', 'Satsuma Okitusu' and 'Fremont' Tangerines and Their Minimally Processed Products Using Refrigeration and Controlled Atmosphere

This study aimed to evaluate the postharvest conservation of tangerines 'Fremont', 'Satsuma Okitsu' and 'Ponkan' when stored at different conditions, as well as the quality of the minimally processed product. Fruit were harvested when a sugar: acid ratio of 10.0 to 12.0 for 'S. Okitsu' and 'Fremont' and 16.0 to 19.0 for 'Ponkan' was reached, selected for uniformity of color, size, and absence of injuries. Whole fruits were stored at 3 degrees C, 85% RH and 7 degrees C, 95% RH, and after each storage period, fruits were brought to ambient conditions (22 degrees C, 65% RH) for 3 days before evaluation. The minimally processed products (peeled) were packed in polystyrene trays (22.4x14.8x3.7 cm) coated with polyvinyl chloride (PVC) stretchable, with 0.014 mm thickness, and in lidded packages (500 ml) of transparent polyethylene terephthalate. Fruit were analyzed for appearance, weight loss, respiratory rate, package atmosphere, rind and pulp color, soluble solids, titratable acidity and ascorbic acid content. Shelf life of tangerine 'Fremont' was limited to 42 days based on freshness. Its minimally processed product had a 9 day shelf-life for products packaged in PVC film. The mandarins 'S. Okitsu' had 35 days shelf-life at 7 degrees C, which was reduced to 28 days at 3 degrees C. Its fresh-cut product had a shelf-life of 15 days, stored in PVC or PET. 'Ponkan' fruit stored at 3 degrees C had a shelf life of 35 days, which was reduced to 28 days at 7 degrees C. When minimally processed, its shelf-life lasted for 15 days, whether packaged in PVC or PET. The 'Ponkan' had a shelf-life of 35 days at 3 degrees C and 28 days at 7 degrees C, also limited by loss of freshness. When minimally processed and stored in PVC or PET, its shelf life reached 15 days.

Postharvest decay development on guava stored under several controlled atmosphere conditions

The control of post-harvest fungal decay on guava (Psidium guajava L. 'Pedro Sato') stored under low oxygen controlled atmosphere (5 kPa) was compared with increasing concentrations of carbon dioxide in the atmospheres. The combination of high concentrations of carbon dioxide (1, 5, 10, 15 and 20 kPa) with low oxygen (5 kPa) did not result in additional decay control. The low oxygen level (5 kPa) was the main factor for controlling post-harvest fungal development which resulted in a very low percentage of fruits with symptoms of anthracnose and stylar end rot throughout cold storage, regardless of the CO2 concentration. After transfer to ambient conditions, only the atmospheres with 5 kPa O2 (control), 5 kPa O2 + 1 kPa CO2 and 5 kPa O2 + 5 kPa CO2 resulted in reduced incidence of stylar end rot (P<0.05). There was not a significant interaction among CA combinations and storage duration on the percentage and number of typical anthracnose lesions.

Storage of 'Espada' mango fruits in modified atmosphere and cooling: effects on conservation

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Variables affecting film permeability requirements for modified- atmosphere storage of apples /

Literature cited: p. 70-77.

EFFECT OF DIFFERENT STORAGE CONDITIONS ON NUTRITIONAL AND QUALITY PARAMETERS OF 'SWEETHEART' CHERRY.

Abstract The sweet cherry ‘Sweetheart’, although having a short shelf life, is highly appreciated by consumers due to its organoleptic characteristics. Different storage methods were tested to study the maintenance of quality during a period of 27 days: 1) cold (air at 1°C and 95% relative humidity) (CC), 2) cold and polypropylene film bags (1°C and 95% relative humidity) (MA) and 3) cold and controlled atmosphere (1°C, 95% RH, 10% CO2 and 8% O2) (CA). Quality parameters tested included external colour (L*, a*, b*), total soluble solids (TSS), and titratable acidity (TA). To evaluate nutritional quality anthocyanins, total antioxidant activity, and total phenolics were measured. Results allow us to say that phenolic compounds were relatively stable and similar during storage in CC and MA. Cherries stored under CA conditions presented lowest concentrations of phenolic compounds. Phenolic compounds, total anthocyanins and antioxidant activity were inversely correlated with values of colour coordinates. Considering all the evaluations done during this work it is unquestionable that fruits stored in controlled atmosphere conditions had significantly different quality.

QUALITY OF 'SWEETHEART' CHERRY UNDER DIFFERENT STORAGE CONDITIONS

Abstract: In Portalegre, Portugal, sweet cherry production is very important to the region’s economic sustainability. The sweet cherry ‘Sweetheart’ has exhibited short shelf life in spite of being highly appreciated by consumers due to its organoleptic characteristics. In this trial, we evaluated fruit quality of ‘Sweetheart’ stored under different storage conditions: 1) cold conditions (1ºC and high humidity 95%), 2) cold conditions and polypropylene film bags (MA), and 3) controlled atmosphere (CA) (1°C, 95% humidity, 10% CO2 and 8% O2). Fruit physical and chemical parameters were evaluated after 0, 6, 13, 20 and 27 days of cold storage. Quality parameters tested included weight loss, external colour (L* a* b*), visual assessment of the epidermis, epidermis and mesocarp penetration test, soluble solids content (SSC), and titratable acidity (TA). We also performed sensory analyses. The results for textural properties, colour coordinates and sensory analysis suggest that ‘Sweetheart’ fruit can be stored under cold conditions, 1°C, 95% humidity, for up to 21 days without significant loss of quality. Controlled atmosphere maintained tissue turgidity during storage; however, this was not noticed by the panelists, who consistently classified fruits stored under CA conditions with lower overall ratings than fruits under cold conditions with or without film bags.

Impact of atmosphere, organic acids, and calcium on quality of fresh-cut 'Kensington' mango

Fresh-cut slices from ripe 'Kensington' mango (Mangifera indica L.) were prepared aseptically and stored under various treatments at 3 degrees C. Treatments included reduced oxygen (2.5%), enhanced carbon dioxide (5-40%), organic acid application, calcium chloride application, and combinations of the above. Symptoms limiting shelf-life were characterised by tissue darkening, development of a 'glassy' appearance, surface desiccation, and loss of firmness. Reduced oxygen (2.5%) was effective at controlling tissue darkening and the development of a 'glassy' appearance, while calcium application (3%) was partly effective at controlling darkening. Calcium chloride however significantly slowed (but did not stop) loss of tissue firmness. Carbon dioxide (5-40%) and citric acid had little positive effect on shelf-life, with both treatments appearing to promote tissue softening. A combination of low oxygen and calcium allowed 'Kensington' slices to be held for at least 15 days at 3 degrees C. (C) 2006 Elsevier B.V All rights reserved.

Storage of sugarcane stalks (Saccharum officinarum cv. SP 79-1011) in low oxygen atmospheres and the effects on enzymatic browning

Although sugarcane consumption is very popular worldwide there are few studies regarding the postharvest storage of stalks that focus on controlling enzymatic browning. The objective of this study was to evaluate the quality of sugarcane stalks stored at 10±1°C in controlled atmosphere with various oxygen (O2) levels (1kPa, 5kPa, 10kPa, 15kPa, and 21kPa) and to verify the effect of this storage on the activities of polyphenoloxidase (PPO) and peroxidase (POD). At 1kPa and 5kPa O2, the stalks' respiratory rate, POD activity, and reducing sugar content were significantly less (P<0.05) than at higher O2 concentrations. In contrast, low O2 levels did not affect PPO activity or influence cane coloration. These results can be used to guide the choice of plastic films, making it possible to store sugarcane stalks in a controlled atmosphere. © 2013 Elsevier B.V.

Response of minimally processed carambola to chemical treatments and low-oxygen atmospheres

Fresh-cut carambola (Averrhoa carambola L.) has limited marketability due to cut-surface browning. The effect of chemical treatments (ascorbic acid, citric acid and Ca-EDTA), controlled atmosphere (0.4-20.3% O2) and the association of these processes was investigated. Post-cutting dip and low-oxygen atmospheres did not prevent discoloration or improve sensory and physicochemical parameters. However, ascorbic acid (0.5% and 1%) dips reduced polyphenol oxidase (PPO) activity during storage at 4.5 °C, with 1% ascorbic acid inducing the lowest activity. Although cut-surface browning of 'Maha' slices was not relevant, carambola slices treated with 1% ascorbic acid in association with 0.4% oxygen did not present significant browning or loss of visual quality for up to 12 days, 3 days longer than low oxygen alone (0.4% O2), thus, their quality can be significantly improved by combining both treatments.

冬枣果实对不同贮藏条件的生理反应及耐贮性研究

本文以我国特有的冬枣果实为试材，系统地研究了冬枣果实在室温、低温和不同O2和CO2浓度气调贮藏条件下的生理特性、风味品质和贮藏性，提出了适合于冬枣果实生理特性的气调指标和贮藏时间;分析了冬枣在不同贮藏条件下果实硬度、颜色、叶绿素和花青素、可溶性固形物、可滴定酸、Vc、乙醇和乙酸乙酯等物质成分的含量变化及与果实风味品质的关系;同时也分析了多酚氧化酶（PPO）、苯丙氨酸解氨酶（PAL）、过氧化物酶（POD）、超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、多聚半乳糖醛酸酶（PG）和脂氧合酶（LOX）的活性变化情况以及丙二醛（MDA）含量和膜透性的变化情况，揭示了它们与冬枣果实转红、酒化、褐变、软化、衰老、及耐贮性的关系。对冬枣果实在气调贮藏中的生理反应和品质变化的研究，为形成冬枣果实采后商业化贮藏的系列配套技术提供了理论依据。试验结果表明： 1、冬枣果实在不同贮藏环境下品质的变化：随着贮藏时间的延长，冬枣果实Vc含量呈明显下降的趋势，CA处理能有效地抑制果实Vc含量的下降;不同贮藏条件对冬枣果实SSC影响不大;冬枣果实花青素的含量随贮藏时间逐渐下降，高O2浓度（70%）动态气调与其它处理相比，能更有效保持冬枣果实果皮的颜色及花青素和叶绿素的含量，以及果实的亮度、颜色饱和度和色度;同时，还能降低贮藏前期冬枣果实乙醇释放量。 2、冬枣果实在不同贮藏环境下生理的变化：（1） PG 酶是影响冬枣果实软化的主要因素，冬枣果实中存在内切和外切两种PG 酶，在冬枣果实的成熟过程中，Exo-PG和Endo-PG迅速积累，并呈现较高的活性，多聚半乳糖醛酸酶活性与冬枣果实的软化密切相关。CA贮藏与普通冷藏相比，可有效地抑制冬枣果实多聚半乳糖醛酸酶的活性和延缓果实软化，其中以5% O2的CA贮藏的效果最好。（2）膜质过氧化是造成冬枣果实褐变的主要因素，在室温下冬枣果实细胞膜透性随贮藏时间逐渐上升，CA贮藏在贮藏前中期可有效控制MDA含量的上升和果实褐变的发生，有利于降低膜脂过氧化程度，保护细胞膜结构并延缓果实衰老。冬枣果实褐变与PPO活性关系不大，但与膜透性及膜质过氧化作用的产物—丙二醛（MAD）含量变化显著相关。（3）冬枣果实采收时的SOD活性很低，在25 C下，果实SOD活性急剧上升，低温贮藏条件下，果实SOD活性出现两次高峰，第一次高峰为果实后熟的标志，第二次高峰标志着果实的衰老。（4）在不同贮藏条件下，冬枣果实PAL活性均随贮藏期的延长而呈现下降趋势。 3、影响冬枣果实贮藏性的生理因素：冬枣果实的衰老与活性氧代谢失调和防御体系活力下降有关，随着果实衰老的出现，果实的POD、CAT等保护酶活性均呈现明显下降的趋势。气调贮藏在前期能显著提高冬枣果实POD的活性，而在后期又显著抑制了POD活性的上升，说明POD在果实贮藏初期表现为保护效应，而在后期则表现为伤害效应。 4、冬枣果实适宜的贮藏条件：与普通冷藏相比，气调贮藏（CA）能明显地延缓果实衰老，减少腐烂和褐变，保持风味品质和延长贮藏时间。其中以较高O2浓度的（10% O2 + 0% CO2）气调贮藏效果最好。气调贮藏与杀菌剂配合有利于延长冬枣的贮藏期，0.1%的施保克和0.1%戴挫霉处理能有效控制冬枣果实贮藏期间的腐烂，延长贮藏时间，施保克的防腐效果好于戴挫霉。 5、拮抗菌和病原菌处理对冬枣果实抗性相关酶的诱导：接种拮抗菌+病原菌或只接种病原菌能诱导冬枣果实蛋白含量的显著升高，说明拮抗菌和病原菌处理诱导了果实病原相关蛋白的积累。在常温条件下，拮抗菌和病原菌处理抑制了冬枣果实的CAT酶活性，诱导了SOD和POD活性的上升。同时果实的蛋白含量也显著升高。在低温条件下，CAT和SOD活性受抑制，POD、PPO和 PAL活性被诱导并显著高于正常果实。这说明拮抗菌处理的冬枣果实可能通过加强氧化酶活性的方式来达到抗病的效果。拮抗菌和病原菌处理后，该部分组织的氧化酶活性加强，它们可以分解毒素，促进伤口愈合，抑制病原菌水解酶活性，从而抵抗病害的扩展。PAL是催化莽草酸途径的关键酶，可合成酚、植保素和木质素，而这些物质均与植物抗性有关。

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