Recent developments on dynamic controlled atmosphere storage of apples—A review

Mditshwa, Asanda; Fawole, Olaniyi Amos; Opara, Umezuruike Linus

doi:10.1016/j.fpsl.2018.01.011

Cited by 84 publications

(64 citation statements)

References 75 publications

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“…Modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage are used to supplement low temperature storage to delay ripening, reduce physiological disorders, and suppress decay in many fresh fruit and vegetable products (Mditshwa, Fawole, & Opara, 2018;Wang & Sugar, 2013). MAP is a well-established technique in which the gas composition is transformed resulting in an appropriate atmosphere different from the air (Farber et al, 2003;Rodriguez-Aguilera, Oliveira, Montanez, & Mahajan, 2011).…”

Section: Introductionmentioning

confidence: 99%

Storage temperature without fluctuation enhances shelf‐life and improves postharvest quality of peach

Pan

Jia

et al. 2019

J Food Process Preserv

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Peaches (Prunus persica) were packaged in two kinds of gas environments: the steady‐state controlled atmosphere (CA) of 10% O2 and the modified atmosphere (MA) of polyethylene bag. Based on 1ºC, storage temperature was set four fluctuation values: 1 ± 0ºC, 1 ± 0.5ºC, 1 ± 1ºC and 1 ± 2ºC. Results indicate that postharvest quality of peach under temperature without any fluctuation (1 ± 0ºC) was effectively maintained by reducing respiration rate and polyphenol oxidase activity. The total soluble solid content and superoxide dismutase activity were considerable high at constant temperature. Temperature fluctuations were not conducive to quality maintenance of peach during storage. The combination of constant temperature and MA significantly hold the pulp firmness and overall sensory quality. Peaches were suitable for MA storage of polyethylene (PE) bag, in comparison to CA storage of 10% O2. The present study provided a theoretical basis for peach during cold storage (CS). Practical applications Peach fruit ripen and deteriorate quickly at ambient temperature. CS, CA and MA are effective methods to slow ripening and reduce decay development after harvest. The reliability of atmosphere packaging depends on rigorous temperature control. However, temperature is not always constant during transportation and storage, and temperature fluctuation (TF) means an alteration in fruit respiration and gas transmission. Because of its high metabolic activity, peach is sensitive to TF particularly. The aim of this study is to evaluate the effect of TF treatment combining with CA or MA on quality characteristics of peach. In general, peach was suitable for storage in MA of PE bag and the storage temperature without any fluctuation could delay ripening and improve the edible quality of peach.

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Section: Introductionmentioning

confidence: 99%

Storage temperature without fluctuation enhances shelf‐life and improves postharvest quality of peach

Pan

Jia

et al. 2019

J Food Process Preserv

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“…The use of temperature control and packaging materials is necessary to reduce fresh weight loss (Ji et al, 2012;Nunes and Emond, 2007). Moreover, the composition of the surrounding gas environment can affect storability (Mditshwa et al, 2018;Singh, 2010).…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Fruits and Vegetables in Mixed Cargo Exported by Sea

et al. 2019

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The objective of this study was to clarify the effects on quality when exporting small amounts of fresh fruits and vegetables by mixed loading. When exporting small amounts of multiple varieties of fruits and vegetables, it is essential to reduce transport costs by using reefer containers for mixed cargo. A lot of research has been conducted on the distribution and storage technology of fruits and vegetables. However, conditions and techniques have primarily been examined only for single items, and research on transporting mixed cargo has not been done. In this study, we used a new reefer container with only marginal internal temperature variability (set to 0°C), and exported fruits and vegetables by sea as a mixed cargo. Subsequently, the fruits and vegetables exported by sea were compared by sensory evaluation with those exported by air. Satsuma mandarins, onions, salad onions, Welsh onion leaf blades, and lettuces were almost the same quality when shipped by sea as by air without any specific treatment. Other items such as tatsois and Welsh onion stems required film, plastic bags, and other packaging to reduce fresh weight loss when exporting by sea. These results suggest that fruits and vegetables can be exported by sea with similar quality to that by air. However, it is necessary to consider the storage temperature, packaging material and conditions, and item selection.

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“…However, 1-MCP is not a naturally occurring chemical, and therefore does not meet the requirements for organic production systems. In contrast, DCA storage is a chemical-free technology that can be used in organic production [19,20]. Preharvest factors such as fruit maturity at harvest and the frequency of low temperature exposure over the ripening season have been shown to be important factors involved in the occurrence of superficial scald [21].…”

Section: Resultsmentioning

confidence: 99%

Pre- and Postharvest Factors Control the Disease Incidence of Superficial Scald in the New Fire Blight Tolerant Apple Variety “Ladina”

et al. 2020

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Superficial scald is a physiological disorder that develops during cold storage affecting apples and causes substantial market losses. Malus × domestica cv. Ladina, a new scab resistant and fire blight tolerant variety, commercialized in 2012, shows a physiological disorder similar to superficial scald after storage. Here, we used different pre- and postharvest approaches to characterize the occurrence of these superficial scald symptoms in Malus × domestica cv. Ladina. Over a period of seven years, fruits from multiple orchards were stored for five to seven months and the occurrence of superficial scald was assessed in fruits after cold storage and controlled atmosphere (CA) storage. Apples picked at different stages of ripeness within the same year differed in superficial scald development. Additionally, superficial scald differed significantly between years and locations, strongly suggesting that maturity at harvest, weather during the growing season, and orchard management play important roles in scald occurrence. Treatment with 1-methylcyclopropene (1-MCP) after harvest, and storage in a dynamically controlled atmosphere (DCA) significantly reduced the occurrence of superficial scald, whereas storage under ultralow oxygen concentrations (ULO) showed mild but not significant effects. Low calcium concentrations in the fruit flesh and peel were associated with stronger superficial scald occurrence.

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Recent developments on dynamic controlled atmosphere storage of apples—A review

Cited by 84 publications

References 75 publications

Storage temperature without fluctuation enhances shelf‐life and improves postharvest quality of peach

Storage temperature without fluctuation enhances shelf‐life and improves postharvest quality of peach

Quality Evaluation of Fruits and Vegetables in Mixed Cargo Exported by Sea

Pre- and Postharvest Factors Control the Disease Incidence of Superficial Scald in the New Fire Blight Tolerant Apple Variety “Ladina”

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