Biochemical and Molecular Aspects of Modified and Controlled Atmospheres

Kanellis, Angelos K.; Tonutti, Pietro; Perata, Pierdomenico

doi:10.1201/9781420069587.ch22

Cited by 9 publications

(14 citation statements)

References 88 publications

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“…Fruit respiration rate and fruit dehydration are two physiological aspects that limit the shelf life of fresh fruits during their postharvest storage period [ 125 , 126 , 127 ]. The use of controlled atmosphere (CA), modified atmosphere packaging (MAP), and edible coatings alters the gaseous atmosphere where the main active gases (O 2 , CO 2 , ethylene and H 2 O vapour) surrounding the fruit [ 128 , 129 , 130 , 131 , 132 , 133 ]. Thus, fruit quality was better maintained under CA and MAP, this being associated with reduced oxidative stress in the refrigerated immature fruits of different species such as cucumbers, peppers and zucchini squash.…”

Section: Postharvest Treatments That Reduce Oxidative Stress and Cmentioning

confidence: 99%

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Valenzuela

Manzano

Palma

et al. 2017

IJMS

114

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Immature, vegetable-like fruits are produced by crops of great economic importance, including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their high respiration rates, associated with high rates of dehydration and metabolism, and their susceptibility to chilling injury (CI), vegetable fruits are highly perishable commodities, requiring particular storage conditions to avoid postharvest losses. This review focuses on the oxidative stress that affects the postharvest quality of vegetable fruits under chilling storage. We define the physiological and biochemical factors that are associated with the oxidative stress and the development of CI symptoms in these commodities, and discuss the different physical, chemical and biotechnological approaches that have been proposed to reduce oxidative stress while enhancing the chilling tolerance of vegetable fruits.

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Section: Postharvest Treatments That Reduce Oxidative Stress and Cmentioning

confidence: 99%

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Valenzuela

Manzano

Palma

et al. 2017

IJMS

114

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“…A reduction of TAC has been observed in strawberries under high CO 2 (10%–40%) treatments. This appears to be related to the reduction in activity of uridine diphosphate (UDP): Flavonoid glycosyltransferase (UFGT) enzyme, and a reduction in anthocyanin stability due to changes in pH [34]. The major anthocyanins that generate the red/purple color of pistachio kernel’s integument are cyanidin-3-galactoside and cyanidin-3-glucoside [3,28], and pistachio is the only edible nut containing anthocyanin [35].…”

Section: Resultsmentioning

confidence: 99%

Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios (Pistacia vera L. cv. Badami)

Sheikhi

Mirdehghan

Karimi

et al. 2019

Foods

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The effects of passive- and active-modified atmosphere packaging (passive- and active-MAP) were investigated on the physio-chemical and quality attributes of fresh in-hull pistachios stored at 4 ± 1 °C and 90 ± 5% R.H. Fresh pistachios were packaged under each of the following gas combinations: active-MAP1 (AMA1) (5% O2 + 5% CO2), AMA2 (5% O2 + 25% CO2), AMA3 (5% O2 + 45% CO2), AMA4 (2.5% O2 + 5% CO2), AMA5 (2.5% O2 + 25% CO2), and AMA6 (2.5% O2 + 45% CO2), all balanced with N2, as well as passive-MAP (PMA) with ambient air (21% O2 + 0.03% CO2 + 78% N2). Changes in quality parameters were evaluated after 0, 15, 30 and 45 days of storage. Results demonstrated that AMA6 and PMA had significantly lower (7.96 Log CFU g−1) and higher (9.81 Log CFU g−1) aerobic mesophilic bacteria counts than the other treatments. However, the AMA6 treatment decreased, kernel chlorophyll and carotenoid content, hull antioxidant capacity, and anthocyanin content. The PMA treatment produced a significant weight loss, 0.18%, relative to the other treatments. The active-MAP treatments were more effective than the passive-MAP in decreasing weight loss, microbial counts, kernel total chlorophyll (Kernel TCL), and kernel carotenoid content (Kernel CAC). The postharvest quality of fresh in-hull pistachios was maintained best by the AMA3 (5% O2 + 45% CO2 + 50% N2) treatment.

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“…Notably, 10 kPa O 2 clearly performed better than 5 or 7.5 kPa O 2 . Generally, when high CO 2 is applied to strawberry fruit, the risk of initiating fermentation increases, which leads to the accumulation of acetaldehyde and ethanol, resulting in off-flavors ( Rama and Narasimham, 2003 ; Kanellis et al, 2009 ). This could be prevented and/or attenuated by introducing more O 2 into the environment.…”

Section: Discussionmentioning

confidence: 99%

“…Similarly, the spoilage incidence was greatly suppressed by high CO 2 but was not affected by the stepwise application. The suppressed respiration caused by high CO 2 is due to the inhibition of succinate dehydrogenase that catalyzes the conversion of succinate to fumarate at the tricarboxylic acid ( Kanellis et al, 2009 ). Malic acid, as the upstream metabolite of succinate and fumarate, was reduced by high CO 2 (20 kPa CO 2 in air) ( Fernández-Trujillo et al, 1999 ; Ponce-Valadez et al, 2005 ).…”

Section: Discussionmentioning

confidence: 99%

“…For strawberry fruit, a postharvest condition of 5–10 kPa O 2 and 15–20 kPa CO 2 at 0–5°C is recommended to extend the storage period ( Kader, 2003 ). The suggested concentrations of O 2 (5–10 kPa) decreased respiration in strawberry fruit without inducing fermentation, thereby extending the storage life ( Kanellis et al, 2009 ). Similarly, high CO 2 concentrations between 15 and 20 kPa further suppressed respiration, delayed ripening, and senescence ( Li et al, 2019 ) and may affect the acidity of strawberry fruit ( Rama and Narasimham, 2003 ).…”

Section: Introductionmentioning

confidence: 99%

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High CO2 Reduces Spoilage Caused by Botrytis cinerea in Strawberry Without Impairing Fruit Quality

Yin

Affandi

et al. 2022

Front. Plant Sci.

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High CO2 (> 20 kPa) conditions are beneficial for suppressing spoilage caused by Botrytis cinerea in strawberry fruit; however, these conditions are often accompanied by discoloration, off-flavors, and faster softening. Stepwise increments of CO2 concentrations have been proposed to alleviate injuries in fruits caused by high CO2. In this study, we investigated whether stepwise increments of CO2, up to 30 kPa and under a reduced O2 concentration, are beneficial for reducing fungal spoilage without inducing CO2 injury symptoms in strawberry fruit. Based on recommended settings (5–10 kPa O2 with 15–20 kPa CO2), we first selected optimal O2 and CO2 concentrations that best-reduced spoilage caused by B. cinerea in red ripe “Sonsation” strawberry fruit. We found that higher O2 (10 kPa) and CO2 (20 kPa) concentrations were most beneficial for prolonging strawberry fruit shelf life. Subsequently, we studied the performance of red ripe “Arabella” strawberry fruit stored at 5°C under different controlled atmosphere (CA) conditions (10 kPa O2 with either 0, 20, or 30 kPa CO2). The CO2 concentrations were achieved either within 8 h or in a stepwise manner within the first 4 days of storage. As a control, 21 kPa O2 and 0 kPa CO2 were used. Following storage for up to 11 days, the spoilage incidence was assessed at 12°C for 5 days. The application of high CO2 (20 and 30 kPa) combined with 10 kPa O2 greatly suppressed fruit spoilage during storage and subsequent shelf life. High CO2 suppressed respiration as well as maintained a higher pH and firmness in treated fruit. The level of total sugars did not change, but during storage, a substantial part of sucrose was converted into glucose and fructose, especially under high CO2 conditions. High CO2 did not affect ascorbic acid and anthocyanin levels. The stepwise increments of CO2 did not result in beneficial effects compared to the static application of high CO2. Our results show that “Arabella” strawberry fruit are highly tolerant to elevated CO2 and can be stored under 30 kPa CO2 to prolong the shelf life.

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Biochemical and Molecular Aspects of Modified and Controlled Atmospheres

Cited by 9 publications

References 88 publications

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios (Pistacia vera L. cv. Badami)

High CO2 Reduces Spoilage Caused by Botrytis cinerea in Strawberry Without Impairing Fruit Quality

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