Modified atmosphere efficiency in the quality maintenance of Eva apples

Fante, Camila Argenta; Boas, Ana Carolina Vilas; Paiva, Vivian Aguiar; Pires, Caroline Roberta Freitas; Lima, Luiz Carlos de Oliveira

doi:10.1590/fst.2014.0044

Cited by 8 publications

(4 citation statements)

References 24 publications

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“…Weight loss increased during the storage period for all treatments, reaching 9.26% during the last time period. These values are in agreement with the results found by Fante et al (2014), in which the weight losses of 'Eva' apples were between 3.63 and 8.79% after 135 days of storage, depending on the packaging used to wrap the fruit. The firmness of the apples decreased over time because of normal 4.10 KJ m -2 0 KJ m -2 : y = 0.0001x 2 -0.0523x + 77.89R 2 = 0.83 0.68 KJ m -2 : y = 1E-04x 2 -0.0559x + 77.645R 2 = 0.93 2.73 KJ m -2 : y = 2E-05x 3 -0.0029x 2 + 0.0763x + 75.91R 2 = 0.84 4.10 KJ m -2 : y = -1E-05x 3 + 0.0021x 2 -0.133x + 77.164R 2 = 0.89 0 KJ m -2 : y = -0.001x 2 + 0.1915x + 43.071R 2 = 0.98 0.68 KJ m -2 : y = -0.0013x 2 + 0.2473x + 42.166R 2 = 0.95 2.73 KJ m -2 : y = -0.0018x 2 + 0.2649x + 43.463R 2 = 0.76 4.10 KJ m -2 : y = -0.002x 2 + 0.2843x + 42.679R 2 = 0.90 ripening of the fruit.…”

Section: Resultssupporting

confidence: 92%

“…The mean values obtained for this parameter were 11.46, 11.70, 11.86 and 11.9 for the control, 0.68 KJ m -², 2.73 KJ m -2 and 4.10 KJ m -² treatments, respectively. Fante et al (2014), while studying 'Eva' apples in different modified atmospheres, did not observe differences in SS up to 225 days of storage in all of the tested films. Figure 4 shows the vitamin C content of apples treated over 120 days of cold storage.…”

Section: Resultsmentioning

confidence: 68%

“…Several post-harvest methods have been used to maintain the quality of apples during storage, such as modification of the atmosphere (Fante, Vilas Boas, Paiva, Pires, & Lima, 2014), controlling the atmosphere (Steffens, Giehl, & Brackmann, 2005;Brackmann, Weber, Pinto, Neuwald, & Steffens, 2008), the use of 1-methylcyclopropene (Fante et al, 2013) and the use of different temperatures and concentrations of O 2 and CO 2 (Brackmann, Argenta, & Mazaro, 1996). In addition to these methods, ultraviolet (UV-C) radiation has been recently used to preserve fruits.…”

Section: Introductionmentioning

confidence: 99%

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<b>Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses

et al. 2017

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UV-C radiation is a food preservation method aimed to extend the life of the product, inactivate microorganisms, and stimulate the synthesis of phenolic compounds. This study aimed to physicochemically characterize and evaluate the antioxidant activity and phenolic content of 'Gala' apples subjected to different UV-C radiation doses. The fruits were harvested, sanitized, selected and inserted into a UV-C radiation chamber, and different radiation doses were applied as follows: 0 KJ m-2 (0 min.), 0.68 KJ m-2 (2 minutes), 2.73 KJ m-2 (4 minutes), and 4.10 KJ m-2 (6 minutes). The apples were stored for 120 days at 5 ± 1°C and analyzed after 0, 30, 60, 90, and 120 days of storage. Radiation doses had no influence on parameters, such as weight loss, firmness and Hue angle, and physicochemical aspects, such as pH, soluble solids, titratable acidity and the soluble solids/titratable acidity ratio. The 4.10 KJ m-2 dose was effective and increased the phenolic content and antioxidant activity for up to 90 days while maintaining the content of vitamin C during storage.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 99%

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<b>Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses

et al. 2017

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“…This inhibition of ethylene production promoted by ISW was previously reported in the climacteric papaya [ 15 ], but also in the non-climacteric fruit of pepper [ 29 ], and the immature fruit of cucumber [ 13 ]. MAP has been also found to reduce the production of ethylene in diverse fruit such as plum and apple [ 37 , 43 ].…”

Section: Discussionmentioning

confidence: 99%

Individual Shrink Wrapping of Zucchini Fruit Improves Postharvest Chilling Tolerance Associated with a Reduction in Ethylene Production and Oxidative Stress Metabolites

et al. 2015

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We have studied the effect of individual shrink wrapping (ISW) on the postharvest performance of refrigerated fruit from two zucchini cultivars that differ in their sensitivity to cold storage: Sinatra (more sensitive) and Natura (more tolerant). The fruit was individually shrink wrapped before storing at 4°C for 0, 7 and 14 days. Quality parameters, ethylene and CO2 productions, ethylene gene expression, and oxidative stress metabolites were assessed in shrink wrapped and non-wrapped fruit after conditioning the fruit for 6 hours at 20°C. ISW decreased significantly the postharvest deterioration of chilled zucchini in both cultivars. Weight loss was reduced to less than 1%, pitting symptoms were completely absent in ISW fruit at 7 days, and were less than 25% those of control fruits at 14 days of cold storage, and firmness loss was significantly reduced in the cultivar Sinatra. These enhancements in quality of ISW fruit were associated with a significant reduction in cold-induced ethylene production, in the respiration rate, and in the level of oxidative stress metabolites such as hydrogen peroxide and malonyldialdehyde (MDA). A detailed expression analysis of ethylene biosynthesis, perception and signaling genes demonstrated a downregulation of CpACS1 and CpACO1 genes in response to ISW, two genes that are upregulated by cold storage. However, the expression patterns of six other ethylene biosynthesis genes (CpACS2 to CpACS7) and five ethylene signal transduction pathway genes (CpCTR1, CpETR1, CpERS1, CpEIN3.1 and CpEN3.2), suggest that they do not play a major role in response to cold storage and ISW packaging. In conclusion, ISW zucchini packaging resulted in improved tolerance to chilling concomitantly with a reduction in oxidative stress, respiration rate and ethylene production, as well as in the expression of ethylene biosynthesis genes, but not of those involved in ethylene perception and sensitivity.

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