Repeated application of dynamic controlled atmospheres reduced superficial scald incidence in ‘Granny Smith’ apples

Mditshwa, Asanda; Fawole, Olaniyi Amos; Vries, Filicity; Merwe, Kobus van der; Crouch, E.M.; Opara, Umezuruike Linus

doi:10.1016/j.scienta.2017.04.003

Cited by 22 publications

(26 citation statements)

References 48 publications

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“…With the prolonged storage period, the firmness values of the samples decreased in all conditions. Firmness, which is one of the most important factors affecting apple quality, decreases in relation to water loss during long term cold storage (Mditshwa et al 2017b). This decrease in the value of firmness during storage has been shown similarly in previous studies (Koyuncu & Bayındır 2013).…”

Section: Firmness (N) Ssc (%) and Ta (%)supporting

confidence: 82%

Role of Controlled Atmosphere, Ultra Low Oxygen or Dynamic Controlled Atmosphere Conditions on Quality Characteristics of ‘Scarlet Spur’ Apple Fruit

Onursal¹,

Koyuncu²

2021

Tarım Bilimleri Dergisi

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In this study, the effects of three cold storage technologies, (i) controlled atmosphere-CA (CO2 4%, O2 3%), (ii) ultra low oxygen-ULO and (iii) dynamic controlled atmosphere-DCA, were investigated on fruit quality of 'Scarlet Spur' apples stored during 10 months plus 7 days of shelf life at 20 °C. After harvest, apples were stored at 0 °C and 90±5% relative humidity during 10 months in CA, ULO (CO2 3%, O2 1%,) and DCA (CO2 1%, O2 0.5%) conditions. HarvestWatch™ sensors were used for assessment of lower oxygen limit (LOL) of fruit during DCA storage.DCA was the best storage condition suppressing ethylene synthesis and respiration rate during storage. The ULO and DCA conditions showed similar results in the maintenance of firmness and TA amount. Weight loss in these conditions was also lower than CA. No significant difference was observed between storage conditions in terms of SSC. DCA technology gave better results in maintaining color of 'Scarlet Spur' than other conditions during cold storage. Result showed that; ULO and DCA conditions were more effective in maintaining quality compared to CA in terms of all quality parameters.

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Section: Firmness (N) Ssc (%) and Ta (%)supporting

confidence: 82%

Role of Controlled Atmosphere, Ultra Low Oxygen or Dynamic Controlled Atmosphere Conditions on Quality Characteristics of ‘Scarlet Spur’ Apple Fruit

Onursal¹,

Koyuncu²

2021

Tarım Bilimleri Dergisi

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“…Thus, in our study, the regulation of fruit quality and sugar metabolism using high CO 2 concentrations in fresh-cut pear were investigated. Obviously, as shown in Figure 1 , high levels (10%) of CO 2 inhibited the decline of firmness and increased TSS content, which was also found in cherry [ 32 ], guava [ 31 ], apple [ 33 ], and strawberry [ 20 ] under treatment with elevated CO 2 concentrations. The results suggested that CO 2 could regulate the mutual conversion of different sugars and maintain the quality in fresh-cut pear fruit [ 6 , 34 ].…”

Section: Discussionmentioning

confidence: 81%

High Carbon Dioxide Treatment Modulates Sugar Metabolism and Maintains the Quality of Fresh-Cut Pear Fruit

Luo

Belwal

et al. 2020

Molecules

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The purpose of this study is to explore the effect of 10% carbon dioxide (CO2) on the fruit quality and sugar metabolism of fresh-cut pear during storage. The results indicated that carbon dioxide treatment maintained fruit quality by delaying the decline of firmness and promoting the accumulation of total soluble solids (TSS). Moreover, carbon dioxide enhanced activities of sucrose synthase (SS), and sucrose phosphate synthase (SPS). The activities of amylase, acid invertase (AI), neutral invertase (NI), SS-cleavage, fructokinase (FK), hexokinase (HK), sorbitol oxidase (SOX), NAD-dependent sorbitol dehydrogenase (NAD-SDH), and NADP-SDH in CO2-treated fruit were inhibited. Expression levels of key genes were found to correspond with the related enzyme activities. As a result, the accumulation of glucose, fructose, sorbitol, and sucrose were accelerated by CO2, which were 12.58%, 13.86%, 24.7%, and 13.9% higher than those of the control at the end of storage, respectively. The results showed that CO2 could maintain the quality of fresh-cut pears by regulating the conversion of various sugar components to enhance soluble sugars content.

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“…It can be generally defined as a system that allows the customization of oxygen levels [118]. Weber et al [94], Mditshwa et al [95,96], and Wright et al [121] are authors that focused on the effect of DCA to control physiological disorders (see Table 2). Besides the effort that has been made to transform DCA as a postharvest method, it should be noted the diversity of orchard practice and technological complexities among postharvest industries.…”

Section: Effects: Reduction Of Scald Incidence Bymentioning

confidence: 99%

Strategies to Preserve Postharvest Quality of Horticultural Crops and Superficial Scald Control: From Diphenylamine Antioxidant Usage to More Recent Approaches

et al. 2020

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Horticultural crops are vulnerable to several disorders, which affect their physiological and organoleptic quality. For about forty years, the control of physiological disorders (such as superficial scald) in horticultural crops, particularly in fruit, was achieved through the application of the antioxidant diphenylamine (DPA), usually combined with controlled atmosphere (CA) conditions. However, identification of DPA residues and metabolites in treated fruits, associated with their toxicity, banned the use of this antioxidant in Europe. This triggered the urgent need for novel and, ideally, natural and sustainable alternatives, combined with adequate storage conditions to protect cultivars from harmful agents. This review systematizes the state-of-the-art DPA application on several fresh cultivars, such as apples, pears, and vegetables (potatoes, spinach, etc.), as well as the possible mechanisms of the action and effects of DPA, emphasizing its antioxidant properties. Alternative methods to DPA are also discussed, as well as respective effects and limitations. Recent research on scald development molecular pathways are highlighted to open new non-chemical strategies opportunities. This appraisal shows that most of the current solutions have not lead to satisfactory commercial results; thus, further research aimed to understand the mechanisms underlying postharvest disorders and to design sustainable and safe solutions to improve horticultural products storage is needed.

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Repeated application of dynamic controlled atmospheres reduced superficial scald incidence in ‘Granny Smith’ apples

Cited by 22 publications

References 48 publications

Role of Controlled Atmosphere, Ultra Low Oxygen or Dynamic Controlled Atmosphere Conditions on Quality Characteristics of ‘Scarlet Spur’ Apple Fruit

Role of Controlled Atmosphere, Ultra Low Oxygen or Dynamic Controlled Atmosphere Conditions on Quality Characteristics of ‘Scarlet Spur’ Apple Fruit

High Carbon Dioxide Treatment Modulates Sugar Metabolism and Maintains the Quality of Fresh-Cut Pear Fruit

Strategies to Preserve Postharvest Quality of Horticultural Crops and Superficial Scald Control: From Diphenylamine Antioxidant Usage to More Recent Approaches

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