The trend toward lower oxygen levels during apple (<i>Malus × domestica</i>Borkh) storage

Wright, A. Harrison; DeLong, John M.; Arul, Joseph; Prange, Robert K.

doi:10.1080/14620316.2015.11513146

Cited by 82 publications

(40 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…CA storage is a closed system, through a variety of ways to get regulating gases different from the normal atmospheric component. The technology is also known for reducing ethylene biosynthesis and respiration rate, the key biochemical processes during fruit storage (Wright, Delong, Arul, & Prange, 2015).…”

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

View full text Add to dashboard Cite

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.

show abstract

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

View full text Add to dashboard Cite

show abstract

“…Several researchers investigated on the cooling aspects and heat and mass transfer to remove field heat of fruits by forced air cooling [2], hydraircooling [3][4][5] Cold Storage (CS) or Controlled Atmosphere Storage (CAS) is used to store fruits and vegetables for longer periods [6][7]. In the CS, fruits are cooled to low temperature and maintained at that temperature to increase its life.…”

Section: Introductionmentioning

confidence: 99%

Handling of Apples during Sorting-Grading Operation and Measuring the Mechanical Properties Firmness after Controlled Atmosphere Storage

al.¹

2018

IJMPERD

View full text Add to dashboard Cite

Apples are very sensitive to surface damage during post-harvest operations and transportation. Any mishandling can affect the texture and crunchiness thereby the shelf life of apples. Experiments were conducted to reduce mechanical damages during sorting-grading operations by installing a water tank at the feeding conveyer of sorting-grading machine. Four varieties of apples, Viz. Royal Delicious, Red Delicious, Rich-a-Red and GoldenDelicious (of Himachal Pradesh, India) were studied for bruising effects by comparing handling techniques of manual unloading to the conveyer or to water handling system. After sorting-grading operation, apples were stored in controlled atmosphere storage (CAS) at a temperature of 1 0 C, 90-95% RH, 1 to 2% oxygen and 0.5 to 1% carbon di-oxide levels. Conventionally apples are packed in corrugated fiber board (CFB) boxes in the orchard level. From the orchards, apples are transported to the storage points, where pre-storage operations like sorting-grading and bin filling are done . When apples are unloaded manually from CFB boxes to the sorting-grading machine conveyer, several mechanical damages, even though appear minor, cause firmness loss on post-storage. A new technique is used to unload apples from the CFB boxes into a water tank, from where the sorting-grading feeding conveyer picks the apples for further processing. This experiment resulted in better firm apples during shelf life period, i. e. after storage of apples for two months in CAS. Better apple firmness is found in all the four varieties with water unloading technique compared to manually unloaded apples. Impact Factor (JCC): 7.6197

show abstract

“…However, Golden Delicious has its disadvantages with storage difficulties owing to its thin skin and its tendency for dehydration compared with other apple cultivars [ 3 , 4 ]. In addition, respiration is prone to cause rapid fruit senescence and decline in quality during storage [ 2 , 5 ]. Fruit rots such as ring rot, anthracnose and brown rot that happen often during the growth and storage period of these apples are another serious issue, especially apple ring rot [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace

Zhang

Wei

Zhuang

et al. 2016

Chemistry Central Journal

View full text Add to dashboard Cite

BackgroundSynthetic antioxidants and antimicrobials are losing ground to their natural counterparts and therefore, the food industry has motivated to seek other natural alternatives. Apple pomace, a by-product in the processing of apples, is rich in polyphenols, and plant polyphenols have been used as food additives owing to their strong antioxidant and antimicrobial properties. The goal of this study was to screen the individual polyphenols with antioxidant and antimicrobial activities from the extracts (methanol, ethanol, acetone, ethyl acetate, and chloroform) of Golden Delicious pomace.ResultsFirst, the polyphenolic compounds (total phenol content, TPC; total flavonoids, TFD; total flavanols, TFL) and antioxidant activities (AAs) with four assays (ferric reducing antioxidant power, FRAP; 1,1-diphenyl-2-picryhydrazyl radical scavenging capacity assay, DRSC; hydroxyl radical averting capacity assay, HORAC; oxygen radical absorbance capacity assay, ORAC) were analyzed. The results showed a significant positive correlation (P < 0.05) between AAs and TFD. Ethyl acetate extract (EAE) exhibited the highest TFD with a concentration of 1.85 mg RE/g powder (expressed as rutin equivalents), and the highest AAs (expressed as butylated hydroxytoluene (BHT) equivalents) with 2.07 mg BHT/g powder for FRAP, 3.05 mg BHT/g powder for DRSC, 5.42 mg BHT/g powder for HORAC, and 8.89 mg BHT/g powder for ORAC. Composition and AA assays of individual polyphenols from the EAE were then performed. Phloridzin and phloretin accounted for 46.70 and 41.94 % of TFD, respectively. Phloretin displayed the highest AA, followed by phloridzin. Finally, the antimicrobial activities of the EAE, phloridzin, and phloretin were evaluated. EAE displayed good inhibitory activities against Staphylococcus aureus with a minimum inhibition concentration (MIC) of 1.25 mg/ml and against Escherichia coli with a MIC of 2.50 mg/ml. Phloridzin and phloretin showed better inhibitory activities than the EAE, which were MICs of 0.50 and 0.10 mg/ml, respectively, against S. aureus and MICs of 1.50 and 0.75 mg/ml, respectively, against E. coli.ConclusionsEthyl acetate was the best solvent of choice to extract natural products to obtain the maximum antioxidant and antibacterial benefits. Phloridzin and phloretin have the potential to be used as natural alternatives to synthetic antioxidants and antimicrobials.

show abstract

The trend toward lower oxygen levels during apple (Malus × domesticaBorkh) storage

Cited by 82 publications

References 3 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

Handling of Apples during Sorting-Grading Operation and Measuring the Mechanical Properties Firmness after Controlled Atmosphere Storage

Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace

Contact Info

Product

Resources

About