External quality and sensory attributes of papaya cv. Golden stored under different controlled atmospheres

Martins, Derliane Ribeiro; Resende, Eder Dutra de

doi:10.1016/j.postharvbio.2015.06.018

Cited by 7 publications

(2 citation statements)

References 12 publications

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“…Ali et al (2016) studied the effects of different CA on the pericarp browning, biochemical characteristics, and antioxidative activity of Gola litchi fruits; and reported that CA could reduce weight loss, pericarp browning, membrane leakage, and malondialdehyde contents. Martins and Resende (2015) investigated the sensory attributes of papaya cv. Golden stored under various low O 2 and high CO 2 conditions with ethylene scrubbing; and reported the optimal storage condition of 3 % O 2 and 6 % CO 2 .…”

Section: Introductionmentioning

confidence: 99%

Effects of high CO2 and low O2 on biochemical changes in cut Dendrobium orchids

Poonsri

2021

Heliyon

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Exportation of cut flowers entails long distance transportation, and the quality of cut flowers deteriorates as the distance and transportation time increase. Low storage temperatures and modified atmosphere are commonly used to extend the life of cut flowers. As a result, this research explored the potential use of high CO 2 and low O 2 to prolong the shelf life of cut flowers. Specifically, this study examined the effects of high CO 2 and low O 2 storage on the biochemical changes in cut Dendrobium pink stripe orchid flowers. The experiments were conducted under normal and high CO 2 and low O 2 conditions, and results were compared. Under the normal condition, carbon dioxide (CO 2 ) and oxygen (O 2 ) concentrations were 0.03 % and 21 %. In the high CO 2 and low O 2 environment, CO 2 was varied between 5 and 10 %; and O 2 between 2, 4, 6, and 8 %. The storage temperature and relative humidity were 13 C and 95 %. The originality of this work is the use of high CO 2 and low O 2 storage environments to investigate the biochemical changes in cut Dendrobium orchid flowers. The experimental results showed that high CO 2 and low O 2 significantly enhanced the storage life of Dendrobium orchid flowers (p < 0.05). The longest storage life of 28.33 days was achieved under 5 % CO 2 and 2 % O 2 atmosphere condition, compared with 11.67 days under the normal atmosphere condition. High CO 2 and low O 2 storage also helped to retain total anthocyanin content while lowering fresh weight loss, respiration rate, ethylene production, protein degradation, and protease activity.

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Section: Introductionmentioning

confidence: 99%

Effects of high CO2 and low O2 on biochemical changes in cut Dendrobium orchids

Poonsri

2021

Heliyon

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“…They also indicated that CA storage treatment was found to reduce the husk scald and decay development, albeit the RA could better maintain the anthocyanin level and preventing off-flavor development in aril juice [6]. Moreover, as reported by Martins and Resende (2015), the treatments of different CA combinations, such as 1% O 2 and 12% CO 2 and 3% O 2 and 12% CO 2 , were found to minimize mass loss and fruit ripening [11]. Increased CO 2 concentrations and reduced O 2 levels in the storage atmosphere could reduce the respiration rate, delay the senescence, and thus extend the shelf life of fruits and vegetables, but might also induce adverse effects if the levels are either too high or too low [6].…”

Section: Introductionmentioning

confidence: 99%

Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control Apparatus

Yin

et al. 2019

BioMed Research International

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‘Eureka’ lemon fruits were stored under four controlled atmosphere- (CA-) combinations at 8°C for 20 days to investigate the effects on weight loss (WL), total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), sodium carbonate-soluble pectin (SSP), malondialdehyde (MDA), and volatile compounds. Results showed that the contents of TSS, TA, VC, and SSP in the stored fruits reduced during the storage period, while the WL and MDA increased. Fruit stored under CA2-combination (6 % O2+8 % CO2) showed the lower contents of WL and MDA and the higher content of TSS, TA, TPC, and VC than that of other treated fruits. The main volatile compounds present in the lemons were terpenoids, aldehydes, alcohols, and esters. In addition, both the terpenoid and aldehyde content are substantially higher in lemons exposed to CA2 conditions. In contrast, the alcohols and esters displayed elevated levels in the regular air (RA) stored fruit. In conclusion, CA with the suitable conditions proves to be better than RA as a storage regimen to keep the quality of lemons. These results indicated that the application of 6% O2+8% CO2 CA conditions could maintain the quality of ‘Eureka’ lemon fruit during the storage time of 20 days and should be the optimal storage environment for postharvest Eureka lemons.

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