Effect of hypobaric packaging on respiration and quality of strawberry and curled lettuce

Optimal hypobaric treatment delays ripening of honey peach fruit via increasing endogenous energy status and enhancing antioxidant defence systems during storage

“…Furthermore, intermittent ventilation (5 day intervals) has been used to avoid anoxic conditions caused by respiration. An et al (2009) showed that periodic opening of the container allow a higher level of CO 2 accumulation, which is beneficial for reducing respiration.…”

“…Hypobaric storage based on sub-atmospheric pressure and cold storage has exhibited potential for extending shelf-life of many horticultural crops (Li and Zhang, 2005;Romanazzi et al, 2008;An et al, 2009;Chen et al, 2013;Jiao et al, 2013). For example, An et al (2009) reported that hypobaric conditions of 50.7 kPa maintained ascorbic acid levels and slightly retarded bacterial growth in strawberry fruit.…”

“…For example, An et al (2009) reported that hypobaric conditions of 50.7 kPa maintained ascorbic acid levels and slightly retarded bacterial growth in strawberry fruit. Similarly, Chen et al (2013) showed that hypobaric storage prolonged the storage life of Chinese bayberry and improved postharvest quality of this fruit.…”

Effect of hypobaric storage on quality, antioxidant enzyme and antioxidant capability of the Chinese bayberry fruits

“…It was reported that hypobaric packaging reduced the respiration rates of strawberry and curled lettuce [21]. He et al [22] also reported that hypobaric storage conditions could reduce greatly the ethylene production rate in both lettuce and wheat.…”

Effect of hypobaric storage on flesh lignification, active oxygen metabolism and related enzyme activities in bamboo shoots

“…It has been known for a long time that hypobaric storage technique, characterized by reduced oxygen level, lowered pressure and quickened heat removal, has been shown to significantly inhibit ripening and senescence, and extend shelf-life in various fruits and vegetables, such as apples (Wang & Dilley, 2000), asparagus (Li & Zhang, 2006), sweet cherries (Romanazzi, Nigro, & Ippolito, 2003), and strawberries (An, Park, & Lee, 2009) have been reported. The apparent effects have been retention in firmness, color, soluble solids, sensory quality, and nutrients such as ascorbic acid and chlorophyll, extending storage life.…”