Reduced chilling injury and delayed fruit ripening in tomatoes with modified atmosphere and humidity packaging

Park, Me‐Hea; Sangwanangkul, Peerapong; Choi, Ji-Weon

doi:10.1016/j.scienta.2017.12.021

Cited by 63 publications

(46 citation statements)

References 24 publications

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“…These results showed that MAP reduced browning symptom on peel and white linear suture and improved oriental melon marketability. In agreement, prior results showed that MAP prevents CI symptoms in tomatoes [21] and XF packaging reduced CI development in oranges after six weeks of cold storage at 2 • C and five days under retail display conditions [19].…”

Section: Marketability Change By Modified Atmosphere/modified Humiditsupporting

confidence: 90%

“…Moreover, X-tend films was developed to have higher permeability to water vapor by possessing microperforations, which will allow it to achieve enough in-pack relative humidity that will prevent the accumulation of condensed water on the produce [20]. This MAP and modified humidity packaging (MHP) was reported to effectively reduce CI symptoms in mangoes and tomatoes [21,22].…”

Section: Introductionmentioning

confidence: 99%

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Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

Park

Chang

Yang

et al. 2020

Foods

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Oriental melons have a relatively short shelf life as they are harvested during the summer season and susceptible to cold-induced injuries. Typical chilling injury when stored at 4 °C is expressed as browning of the fruit suture. To prolong the shelf life and reduce browning of the fruit, the effects of modified atmosphere packaging (MAP), X-tend modified atmosphere (MA)/modified humidity (MH) bulk packaging (XF), and polyethylene (PE) packaging, on oriental melons were investigated during storage at 4 °C and 10 °C for 14 days and under retail display conditions at 20 °C. The O2 concentrations in PE packages stored at 4 °C and 10 °C ranged from 17.4 to 18.5%, whereas those in XF packages were reduced to 16.3–16.6%. The CO2 content of XF package (4.2–4.6%) was higher than that of PE package (1.4–1.9%) stored at 4 °C or 10 °C. Relative humidity (RH) saturated in the PE packages but not in the XF packages after seven days of storage. Furthermore, PE packages performed better at maintaining melon weight and firmness than XF packages during storage at 10 °C for 14 days and under retail display conditions at 20 °C. PE and XF packages effectively reduced the browning index of the peel and white linear sutures of oriental melons compared with the unpackaged control during cold storage at 4 °C, and this observation was maintained at the retail display condition at 20 °C. The enhanced CO2 levels, reduced O2 levels, and optimal RH values that were provided by the MAP, prevented the browning symptoms, and improved the marketability and shelf life of oriental melons.

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Section: Marketability Change By Modified Atmosphere/modified Humiditsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

Park

Chang

Yang

et al. 2020

Foods

Self Cite

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“…9,10 These range from 2% for apples and pears to 15% for berries and spinach, with higher levels leading to the development of anaerobic respiration and off-odors inside the package. 11 In recent years, several studies have explored the use of MAP to extend the storage life of cherries, 12 figs, 13,14 breadfruit, 15 avocado, 16 pineapples, 17 persimmon, 18 tomatoes, 19 fresh-cut iceberg lettuce, 20 fresh-cut broccoli, 21 fresh in-hull walnut, 22 and fresh hazelnut. 23 Ozturk et al, 6 reported that high CO 2 passive-MAP could maintain quality of fresh in-hull pistachios compared with vacuum and conventional packaging conditions.…”

Section: Introductionmentioning

confidence: 99%

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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Background The effects of passive modified‐atmosphere packaging (passive‐MAP) on the postharvest quality of de‐hulled fresh pistachios (Pistacia vera L. cv. Kerman) stored at cold temperature (0 ± 0.5 °C) and 90 ± 1% relative humidity was investigated with fruits under ambient air condition as the control treatment. The fruit quality parameters measured included kernel firmness, color values (L*, a*, b*, h°, and C*), weight loss, fungal decay and marketability, ethylene production, respiration rate, and sensory characteristics at 0, 30, 60, and 105 days of storage. The carbon dioxide (CO2) and oxygen (O2) concentrations in the package headspace were monitored during storage. RESULTS A modified atmosphere of 0.95–3.35% O2 and 23.17–29.82% CO2 was achieved in the passive‐MAP treatment. Fruit respiration rates increased significantly relative to controls throughout storage (P ≤ 0.01). However, storage had no significant effect on ethylene production rates. Additionally, passive‐MAP‐stored fruits maintained firmness, shell lightness, kernel color, and sensory quality with minimum weight loss and fungal decay, compared with the control. CONCLUSION These results demonstrate storage life of fresh pistachios in passive‐MAP can be extended up to 105 days, compared with 30 days in ambient conditions. © 2019 Society of Chemical Industry

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“…reduce the oxygen content to 2%–5% and increase the carbon dioxide content to 0%–5%. This method could extend the storage life and achieve the long‐term fresh‐keeping purpose by inhibiting the respiration and material consumption of the stored fruit and vegetables (Khan, Sripethdee, Chinsirikul, Sane, & Chonhenchob, ; Mangaraj, Goswami, & Mahajan, ; Park, Sangwanangkul, & Choi, ). Generally, the CO 2 concentration needed for controlling decay is close to the upper tolerance of the fruit.…”

Section: Introductionmentioning

confidence: 99%

Effect of high O₂treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage

Guo

Jiang

Pan

et al. 2019

J Food Process Preserv

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In order to study the resistance of microstructural characteristics and the changes of physical and chemical indexes in cherry tomatoes during its storage period, fresh cherry tomatoes were treated with high O2 (40%, 60%, 80%, and 100%). The results showed that pure oxygen treatment inhibited the decay rate of tomato significantly, delayed the improvement of membrane permeability, reduced lipid peroxide content, and maintained a good cell structure. Compared with the control, the tomato with 100% oxygen concentration treatment obtained the best results after 28 days of storage, which reflected in that the decay rate is only 30%, titrable acidity (TA) decreased by 53%, malondialdehyde (MDA) was 3.8 mmol/kg and lycopene was 3.1 mg/100 g, and smallest increase of electrical conductivity from 24% to 45%. High concentration oxygen could avoid the anaerobic respiration of tomato to some extent and reduce the production and accumulation of acetaldehyde, ethanol, and ethyl acetate. Practical applications High oxygen (21%–100% O2) processing technology, developed in recent years, is one of the postharvest processing techniques of fruit and vegetables. Metabolism of cherry tomatoes after picking was deeply modified by the application of high oxygen, which inhibited the decay and delayed the ripening. Cherry tomatoes exposed to high oxygen concentration (100% O2) were shown to have a lower increase in relative electrolyte leakage rate and lipid peroxidation as well as lower membrane damage. High O2 treatment technology is expected to develop into a new concept of controlled atmosphere storage technology, which will play a significant role in fruit and vegetables in storage.

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Reduced chilling injury and delayed fruit ripening in tomatoes with modified atmosphere and humidity packaging

Cited by 63 publications

References 24 publications

Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

Effect of high O₂treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage

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Reduced chilling injury and delayed fruit ripening in tomatoes with modified atmosphere and humidity packaging

Cited by 63 publications

References 24 publications

Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

Effect of high O2treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage

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Product

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Effect of high O₂treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage