Dynamic CA storage.

Thompson, Anthony Keith; Prange, Robert K.; Bancroft, R.D.; Puttongsiri, Tongchai

doi:10.1079/9781786393739.0125

Cited by 6 publications

(6 citation statements)

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“…The headspace in the active packages was above 2% during the entire storage which is desired for successful MAP. However, for the packaged control group (C2), the level of oxygen was below 2% where the risks may start for anaerobic respiration and fermentation after 6th d of storage 31 …”

Section: Resultsmentioning

confidence: 99%

“…However, for the packaged control group (C2), the level of oxygen was below 2% where the risks may start for anaerobic respiration and fermentation after 6th d of storage. 31 The initial carbon dioxide was zero and sharply increased to 10-13% on the 3rd d due to respiration of the product and tended to remain stable (equilibrium atmosphere) for the rest of the storage for all treatments. The equilibrium atmosphere indicated that respiration and ripening process were successfully controlled for banana as also mentioned by Tzeng et al (2019).…”

Section: Sensory Evaluationmentioning

confidence: 90%

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Combined effects of ethylene scavenging‐active packaging system and modified atmosphere to reduce postharvest losses of ethylene sensitive produce: Banana and kiwifruit

Öztürk

Ayhan

2023

Packag Technol Sci

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Ethylene scavenging‐active packaging is getting more interest to reduce postharvest losses of ethylene‐sensitive produce to overcome the limitations of traditional postharvest technologies. The aim of this study is to monitor behaviour of ethylene‐sensitive products to different ethylene scavenging systems combined with modified atmosphere packaging (MAP). Banana (Musa paradisicum L. var. Anamur) and kiwi (Actinidia deliciosa L. var. Hayward) were packaged with low‐density polyethylene (LDPE) bags containing ethylene scavenging sachet and ethylene scavenging‐active LDPE bags. Only passive MAP was used for bananas stored at 13°C for 12 d. Both passive and active MAP (5% O2, 5% CO2) were used for kiwi stored at 4°C for 30 d. LDPE bags with no ethylene absorber and unpackaged produces were the control groups. O2, CO2 and ethylene concentrations, mass loss, texture, colour, TSS %, titratable acidity and sensory analysis were performed during storage. O2% in the control LDPE bags decreased below 2% on 6th d, while LDPE bags containing sachet and active LDPE bags remained above critical O2 level for bananas during the entire storage. The lowest ethylene concentration was 0.45 μl L−1 in both active systems on 12th d. Equilibrium atmosphere was maintained in active and passive MAP after 5th d for kiwifruit. The lowest ethylene concentrations were determined as 0.47 μl L−1 and 0.50 μl L−1 in the sachet included LDPE and active LDPE, respectively under passive MAP at the end of the storage. In conclusion, bananas packaged with both active systems were acceptable for 9 d considering physicochemical and sensory properties. The kiwifruit was acceptable for 30 d using both ethylene absorbing systems under passive MAP.

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Section: Resultsmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 90%

Combined effects of ethylene scavenging‐active packaging system and modified atmosphere to reduce postharvest losses of ethylene sensitive produce: Banana and kiwifruit

Öztürk

Ayhan

2023

Packag Technol Sci

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“…Based on these concepts, the first commercial apple storage adapting controlled atmosphere (CA) technique in England was constructed near Canterbury in the county of Kent, in 1929 [14,15]. CA is a preservation technique in which the gas composition of the storage environment is changed by adding or removing gases that are different from the normal atmospheric composition (20-21% oxygen, 0.03% CO 2 , 78-79% nitrogen, and other trace gases), resulting in a state that benefits the quality maintenance and extending the storability of the product.…”

Section: Active Controlled Atmospherementioning

confidence: 99%

Contribution of Active Controlled Atmosphere (CA) Technology to the Value-Chain of Perishable Fruits and to Rural Development: Case of Atemoya in Taiwan

Huang²,

Dy³

et al. 2022

Sustainability

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Atemoya is an important tropical fruit export for Taiwan, mainly produced in Taitung, a rural area of South-Eastern Taiwan. However, it was sold to virtually a single market—China—and when that market suddenly announced an import ban on the fruit in 2021, the rural farmers and the local economy were adversely affected. They had to quickly explore new overseas markets. Unfortunately, its short postharvest life makes it infeasible for long-distance transport. This study measured the impacts of the ban on the local economy using an input-output (IO) analysis. It also tested the technical feasibility of using a controlled atmosphere (CA) preservation technology, which was necessary for long-distance exports. The benefits of this strategy for the rural economy were also assessed using IO techniques. Results reveal that the atemoya value chain accounted for 2.12% of the production value, 2.75% of the value-added, and 3.62% of the employment in Taitung. Furthermore, the CA technology successfully doubled its postharvest life; thereby allowing exports to countries as far as Canada, and easing the impacts of the earlier ban. This development, together with facilitating domestic sales, boosted the local economy’s output value by NTD 491 million and its value-added by NTD 237 million. In addition, it can also increase rural employment by 2235 people. Using a smart agriculture technology in this case protected a perishable fruit industry that has a thin domestic market, from the risk of relying only on a single export destination. Consequently, this has supported the sustainability of rural communities and helped them to remain resilient.

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“…Controlled atmosphere (CA) storage involves altering gas concentrations, especially reducing the oxygen (O 2 ) and elevating the carbon dioxide (CO 2 ), in addition to low temperature, which can increase the storage duration of perishable fruit and vegetables (Thompson, 2018). Metabolic activity of fruit is reduced under CA storage conditions that increase shelf life.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of modified atmosphere packaging system developed through breathable technology to extend postharvest life of fresh muscadine berries

Khalil,

Rajwana,

Razzaq

et al. 2024

Food Science & Nutrition

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Muscadine grapes (Vitis rotundifolia Michx.) are delicate in nature with short shelf life. Postharvest technologies like modified atmosphere packaging (MAP) with reduced oxygen (O2) and elevated carbon dioxide (CO2) could increase the postharvest storage life with better quality. In the current experiment, physical and biochemical quality attributes of black and bronze cultivars of muscadine grapes ('Supreme' and 'Granny Val', respectively) were evaluated in active MAP. Fruit were packed in plastic trays, sealed with impermeable film, and CO2 was introduced into the package. The MAP was created by a rigid microperforated plastic patch coated with a proprietary semipermeable resin, which was applied over a hole in the tray; packages with the same size hole without a patch were the control. Fruit were stored at 4°C for 42 days (6 weeks). MAP resulted in significantly lower decay incidence and better retention of fruit firmness for up to 28 days of storage in both cultivars as well as reducing color changes in 'Supreme' fruit. Although MAP did not affect the biochemical quality of muscadine grapes, total antioxidants increased initially and then decreased during storage, irrespective of packaging treatments. A significant linear increase in total phenolic content was also found during storage, regardless of treatments applied. Overall, the results of the current study demonstrate that MAP can be an affective technology to increase storage duration of muscadines with better retention of physical quality, without affecting the biochemical attributes.

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Dynamic CA storage.

Cited by 6 publications

References 0 publications

Combined effects of ethylene scavenging‐active packaging system and modified atmosphere to reduce postharvest losses of ethylene sensitive produce: Banana and kiwifruit

Combined effects of ethylene scavenging‐active packaging system and modified atmosphere to reduce postharvest losses of ethylene sensitive produce: Banana and kiwifruit

Contribution of Active Controlled Atmosphere (CA) Technology to the Value-Chain of Perishable Fruits and to Rural Development: Case of Atemoya in Taiwan

Evaluation of modified atmosphere packaging system developed through breathable technology to extend postharvest life of fresh muscadine berries

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