Effect of Different Atmospheres on Postharvest Decay and Quality of Fresh Strawberries

Abstract

Effects of different atmospheres, ie, air + ethylene (C 2 H 4) at 20 11/ L; air + added to either air or CA, resulted in more decay development than in other 15% CO 2 ; air + 10% carbon monoxide (CO); a controlled atmosphere (CA) atmospheres, indicating that C 2 H 4 might enhance disease development or of 2.3%02+5%CO 2 ; CA +C 2 H 4 (20,4l/ L); and CA + 10% CO in addition fungal growth. Off-flavors were detected after treatment with air + 15% to control (air), on the postharvest decay of strawberry fruits caused by CO 2. Carbon monoxide added to CA during storage of strawberries at Botrytis cinerea were studied with Aiko, G-3, and G-4 cultivars at 0.6 and 0.6-3.3 C for up to three weeks may provide better results than the current 3.3 C for 21 days. Air + 15%CO 2 and CA + 10% CO were the most effective practice of using high CO 2. atmospheres in suppressing fruit rot. Presence of 20 1l of C 2 H 4 per liter,

The Effect of Modified Atmosphere Packaging and Calcium Chloride Dripping on the Quality and Shelf Life of Kurdistan Strawberries

“…In this study the presence of B. cinerea was only observed in the packages under air at the end of storage (85-100%), as seen in figure 2. These results are in agreement with the observations of El-Kazzaz et al and Sommer et al, who reported that exposure to CO 2 levels between 5 and 20%, had some fungi static effects on strawberry pathogens [49,50]. Hence any of the packages except packages under air could prove suitable for inhibiting Botrytis growth for 3week at 4°C.…”

“…Gains in firmness were greater (P<0.05) for strawberries packed under MAP owing to the increasing CO 2 concentration in the package headspace. Thus after 7 days at 4°C the firmness of strawberries packed under MA1 and MA2 that were dripped with CaCl 2 increased by 2.55and 2.52 N cm-2 respectively, which is in accordance with the results of El-Kazzar et al for cultivated strawberries [49]. Although it is known that the mechanical properties of fruits depend on cell wall strength, cell-to-cell adhesion, cell packing and the internal pressure or turgor of cells [54], the mechanism responsible for CO 2 -induced firming of strawberry tissue is still unknown.…”

“…The firmness enhancement could be associated with the different CO 2 concentrations reached inside the strawberry packages. CO 2 -induced firmness increases appear to be a common characteristic of strawberry fruits [6,49,52,53]. Gains in firmness were greater (P<0.05) for strawberries packed under MAP owing to the increasing CO 2 concentration in the package headspace.…”

Polyamines Attenuate Ethylene-Mediated Defense Responses to Abrogate Resistance to Botrytis cinerea in Tomato

“…Depending on the plantpathogen interaction, treatment with ET may enhance resistance (Esquerré-Tugayé et al, 1979;El-Kazzaz et al, 1983b;Marte et al, 1993), induce susceptibility, or have no effect (El-Kazzaz et al, 1983a;Brown and Lee, 1993;Thomma et al, 1999). Our data indicate a crosstalk between PA and ET in modulating responses to B. cinerea.…”

Effect of CO2 and ClO2 gas Pre-treatment for Maintain Shelf-life of Summer Strawberries

“…이러한 품질저하 요인을 방지하고 선도를 유지하 기 위해서는 수확 후 관리가 필요하다 (Eum and Lee, 2007;Wills and Kim, 1995). 딸기의 선도를 유지하기 위한 방안으 로는 수확 즉시 예냉하는 방법 (Salunkhe and Desai, 1984), 부패와 호흡을 억제하고 경도를 유지시키는 고농도 CO 2 처 리(El- Kazzaz et al, 1983;Ke et al, 1991), 잿빛곰팡이병 발생억제를 위한 UV-C 처리 (Marquenie et al, 2003) 감모율은 'Goha'에서 저장 15일에 대조구가 2.5%로 가장 많았으며, CO 2 + ClO 2 처리구가 1.6%로 가장 적게 나타났 다 (Fig. 2).…”