Ca storage and hypobaric storage of white peach ‘Okubo’

Kajiura, Ichiro

doi:10.1016/0304-4238(75)90025-4

Cited by 14 publications

(3 citation statements)

References 16 publications

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“…Most studies of CA storage of peaches and nectarines have found that lowering O 2 and raising CO in the storage atmosphere conferred benefit on the fruit and delayed or prevented the appearance of mealiness, internal reddening and flesh browning (Zhou et al 2000;Crisosto et al 1995;Lurie 1992;Retamales et al 1992). The CO 2 component appears to be critical for delaying the onset of CI (Wade 1981;Kajiura 1975;Anderson et al 1969). Exposure to 10% CO 2 + 10% O 2 for 6 weeks has been reported to a Information was obtained from personal communications with Gary Van Sickle, Kevin Day, and David Ramming, from Brooks and Olmos (1972), Whealy and Demuth (1993), Okie (1998), nursery catalogues and US patents.…”

Section: Post-harvest Treatments To Reduce Deterioration Controlled A...mentioning

confidence: 99%

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Crisosto¹,

Day²

2012

Crop Post‐Harvest: Science and Technology

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Section: Post-harvest Treatments To Reduce Deterioration Controlled A...mentioning

confidence: 99%

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Crisosto¹,

Day²

2012

Crop Post‐Harvest: Science and Technology

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“…The C02 concentration appeared to be the critical component for delaying the onset of the physiological storage disorders (Anderson et al, 1969;Kajiura, 1975;Wade, 1981). Kajiura (1975) found that storage of white fleshed peaches in an atmosphere of 3% C 0 2 and 3% O2 retarded chilling injury, while 0% C02 and 3% O2 storage did not. Lill et al (1989) reported that a C 0 2 concentration of at least 5% was necessary to delay the appearance of chilling injury.…”

Section: Introductionmentioning

confidence: 99%

Controlled atmosphere storage to decrease physiological disorders in nectarines

Lurie

1992

Int J of Food Sci Tech

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Fantasia', 'Flavortop', and 'Flamekist' nectarines were examined for their response to controlled atmosphere (CA) storage. All three cultivars stored well for up to 6 weeks at 0°C in an atmosphere of 10% 0 2 + 10% C 0 2 , while some but not all the cultivars also stored well in 2% 0 2 + 5% C02 or 10% O2 + 5% C02. The physiological storage disorders of internal breakdown and reddening were almost completely absent in nectarines kept in 10% 0 2 + 10% C02. When 'Flamekist' nectarines from two harvests were stored in 10% O2 + 10% C02 atmosphere for 6 or 8 weeks at O"C, the fruit from the first harvest was of better quality after post-storage ripening. Although this controlled atmosphere prevented internal breakdown and reddening, after extended storage fruit did not develop the increased soluble solids content or extractable juice during post-storage ripening that occurred in non-stored fruit. Therefore, while preventing storage disorders, CA does not reduce the loss of ripening ability occumng during nectarine storage.

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“…These disorders can be reduced, and fruit quality maintained for longer times, by delayed storage, i.e., holding fruit in air at room temperature for 1 or more days before placing them in cold storage (6,7,10,11), by storing the fruit in a controlled atmosphere (CA) rather than in air (1,5,9,12,13,14,15), or by inter mittently warming the fruit during low-temperature storage in air (2,4,16). An even more effective method of reducing breakdown is to combine CA storage with intermittent warming.…”

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confidence: 99%

Long-Term Storage of Peaches and Nectarines Intermittently Warmed during Controlled-Atmosphere Storage1

Anderson

1982

J. Amer. Soc. Hort. Sci.

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Peaches and nectarines [Prunus persica (L.) Batsch] ripened at 18° to 20°C after storage in air for 9 weeks at 0° developed severe internal breakdown and were of very poor quality. Comparable fruit intermittently warmed (IW) for 2 days in air at 18° to 20° during storage at 0° in CA (1% O2 + 5% CO2) and then ripened generally had little breakdown and retained good quality for about 20 weeks. Less mature fruit (6.8 kg at harvest) were more acid after storage than were more mature fruit (5.5 kg at harvest). Fruit dipped in benomyl at each IW treatment had no less decay than those dipped only before storage but they had a better internal appearance and were more acid. Fruit stored in CA after 2 weeks delay in 0° air generally were poorer in quality than those stored in CA within 2 or 3 days of harvest.

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Ca storage and hypobaric storage of white peach ‘Okubo’

Cited by 14 publications

References 16 publications

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Controlled atmosphere storage to decrease physiological disorders in nectarines

Long-Term Storage of Peaches and Nectarines Intermittently Warmed during Controlled-Atmosphere Storage1

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