Controlled atmosphere storage to decrease physiological disorders in nectarines

Abstract

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.

Controlled and modified atmospheres influence chilling injury, fruit quality and antioxidative system of Japanese plums (Prunus salicina Lindell)

“…After a period of 6 days at 21 ± 1°C, the severity increased and symptoms were more diverse in the form of flesh browning, translucency and bleeding. The delay or prevention of CI symptoms in plums, peaches and nectarines has been associated with the low O 2 and high CO 2 concentrations in the storage atmospheres (Smith, 1967;Lurie, 1992;Crisosto et al, 1997;Prange & DeLong, 2006). It is widely accepted that CI involves the membrane damage or dysfunction which is primarily caused by the lipid peroxidation.…”

Identification of candidate genes associated with mealiness and maturity date in peach [Prunus persica (L.) Batsch] using QTL analysis and deep sequencing

“…Besides, maturity process involves many metabolic pathways that regulate traits such as the softening rate, covering color, and sugar/acid balance (Dirlewanger et al 2012). Another important fruit quality trait is susceptibility to mealiness (M), which is a fruit texture disorder characterized by a lack of juice in the flesh due to cold storage at 0-5°C for at least 2 weeks (Lurie 1992;Lurie and Crisosto 2005). M has been associated with an imbalance in the activities of cell wall degrading enzymes due to an accumulation of de-methyl esterified pectins that are not depolymerized (Lauxmann et al 2012;Obenland et al 2003).…”

Softening and cell wall metabolism in late-season peach in response to controlled atmosphere and 1-MCP treatment

“…Since peach fruit are particularly prone to chilling injury, refrigerated storage may lead, in some cases, to physiological disorders such as woolliness, internal browning, or flesh bleeding. These can be prevented, in part, by storing fruit under a controlled atmosphere (CA), particularly in the presence of high levels of CO 2 (Lurie, 1992;Zhou et al, 2000).…”