Application of Dynamic Controlled Atmosphere Technologies to Reduce Incidence of Physiological Disorders and Maintain Quality of ‘Granny Smith’ Apples

Abstract

The efficacy of dynamic controlled atmosphere technologies; repeated low oxygen stress (RLOS) and dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF) to control superficial scald development on ‘Granny Smith’ apples during long-term storage was studied. Fruit were stored for 2, 4, 6, 8, and 10 months at 0 °C in DCA-CF (0.6% O2 and 0.8% CO2), regular atmosphere (RA)(≈21% O2 and 90–95% RH), and RLOS treatments: (1) 0.5% O2 for 10 d followed by ultra-low oxygen (ULO) (0.9% O2 and 0.8% CO2) for 21 d and 0.5% O2 for 7 d or (2) 0.5% O2 for 10 d followed by controlled atmosphere (CA) (1.5% O2 and 1% CO2) for 21 d and 0.5% O2 for 7 d. Development of superficial scald was inhibited for up to 10 months and 7 d shelf life (20 °C) under RLOS + ULO and DCA-CF treatments. Apples stored in RLOS + ULO, RLOS + CA, and DCA-CF had significantly (p < 0.05) higher flesh firmness and total soluble solids. The RLOS phases applied with CA or ULO and DCA-CF storage reduced the development of superficial scald by possibly suppressing the oxidation of volatiles implicated in superficial scald development.

A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

“…Dynamic controlled atmosphere (DCA) technology, in which storage conditions change over time, attracts great attention because F&V are susceptible to gas injury during long-term storage in a static controlled atmosphere. The storage gas composition is regularly adjusted by biosensors, namely chlorophyll fluorescence (DCA-CF), respira-tion quotient (DCA-RQ), and ethanol (DCA-ET) [124,125]. Pulsed controlled atmosphere (pCA) storage is a semi-dynamic controlled atmosphere mode in which the proportion of gas in the storage environment is intermittently reset and calibrated at intervals of every seven days.…”

Recent Innovations in Post-Harvest Preservation and Protection of Agricultural Products

“…'Granny Smith' apples stored under repeated low oxygen stress (RLOS) in combination with ultra-low oxygen (ULO) or controlled atmosphere (CA) conditions, and under dynamic controlled atmosphere (DCA) conditions in combination with chlorophyll fluorescence (CF) treatment had significantly (p < 0.05) higher flesh firmness and total soluble solids. The post-harvest treatments and storage conditions reduced superficial scald by possibly suppressing the oxidation of volatiles implicated in its development [2]-Consortium; (3) Investigate effects of hot-air and freeze drying on the physicochemical, phytochemical, and antioxidant capacity of dried pomegranate arils during long-term cold storage of whole fruit. Results from this one-time experiment showed that quality attributes such as color, total phenolic content (TPC), total anthocyanin content (TAC), and radical scavenging activity (RSA) improved distinctly due to freeze-drying and subsequent storage at 7 ± 0.3 • C and 92 ± 3% relative humidity.…”