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C.B. Watkins and F.W. Liu

periods in controlled atmosphere (CA) storage for ‘Empire’ apples. The most serious of these is a diffuse flesh browning ( DeEll et al., 2007 ; Watkins and Nock, 2005 ). The disorder is similar to flesh browning as described by Meheriuk et al. (1994

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Elizabeth J. Mitcham

Controlled Atmosphere Storage of Fruits and Vegetables. A.K. Thompson. 1998. Oxford University Press, 198 Madison Ave., New York, NY 10016. 278 p., 32 illus. $100.00, hardcover. ISBN 0-85199-267-6.

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A. Brackmann, J. Streif, and F. Bangerth

Abbreviations: CA, controlled atmosphere; ULO ultralow oxygen. 1 Versuchsstation für Obstbau, 7980 Ravensburg-Bavendorf, Germany. This research was supported in part by a grant from the German Academic Exchange Service (Deutscher Akademischer

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Corina Serban, Lee Kalcsits, Jennifer DeEll, and James P. Mattheis

and 2017, and one lot in Ontario, Canada, in 2017. Control and fruit treated with 42 µmol·L −1 1-methycyclopropene (1-MCP) after harvest were held 7 d at 10 °C then at 2.8 °C. Fruit were held in air or a controlled atmosphere (CA) (2.5% O 2 , 0.5% CO

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Jeremy Burdon, David Billing, and Paul Pidakala

weeks in air at 5 °C or in a controlled atmosphere (CA) of 2% O 2 /2% CO 2 at 5 °C or 7 °C. Values are the mean for three orchards, 20 fruit per orchard. After 4 weeks of storage, fruit in CA at 5 °C were firmest and fruit in air at 5 °C were softest

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Ibrahim I. Tahir, Eva Johansson, and Marie E. Olsson

-treated fruits to rots is still unclear. This study investigated relationships between bruise occurrence and fungal decay in two apple cultivars with postharvest heating alone or in combination with controlled atmosphere (CA) storage. The aim was to determine the

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Hidemi Izumi, Nathanee P. Ko, and Alley E. Watada

Quality and physiology of carrot shreds were monitored during storage in air, low O2 (0.5%, 1%, and 2%), or high CO2 (3%, 6%, and 10%) at 0, 5, and 10C to evaluate the response to controlled-atmosphere (CA) storage. Oxygen uptake and CO2 production from respiration were reduced under low-O2 or high-CO2 atmosphere, the reduction being greater at lower O2 and higher CO2 levels. The respiratory quotient was about 1 with samples in air, more than 1 in low-O2, and less than 1 in high-CO2 atmosphere during storage at all temperatures. No differences were found in ethylene production, which were less than 0.2 μl·kg–1·h–1 with all samples. The CA containing 0.5% O2 and 10% CO2 reduced weight loss and formation of white-colored tissue and decreased pH, but did not affect microbial count and texture at all temperatures. Off-odor and black root rot were not detected in both CA and air atmospheres.

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Dana F. Faubion, Mary Lu Arpaia, F. Gordon Mitchell, and Gene Mayer

Optimum controlled atmosphere (CA) storage conditions were evaluated over a two year period for California-grown `Hass' avocado (Persea americana). Fruit harvests corresponded to early, middle and late season commercial harvests. Various temperatures and CA conditions were tested. The results indicate that the storage life of `Hass' can be extended from 3 to 4 weeks in 5C air, to 9 weeks in 5C CA if they are held in 2% oxygen and 2 to 5% carbon dioxide. Loss of quality as determined by chilling injury expression and flesh softening was greatly reduced in these conditions. Fruit maturity influenced the response to CA storage. Late season fruit had greater loss of quality in storage than earlier fruit. In 2% oxygen and 2.5% carbon dioxide, continuous exposure to ethylene levels as low as 0.1 ppm significantly increased quality loss. Delays in cooling and CA atmosphere establishment of up to three days after harvest did not effect quality.

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James P. Mattheis

was opened and after 4 h fruit was removed. All fruit was stored at 0.5 °C for up to 9 m. Control and 1-MCP-treated fruit for CA storage were placed into 0.14 m 3 CA chambers and after 24 h, atmospheres containing 1, 3, or 5 kPa O 2 and 0.5 kPa CO 2

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Diana L. Lange and Arthur C. Cameron

The effect of controlled atmospheres (CA) on the development of injury symptoms and storage life of sweet basil (Ocimum basilicum L.) cuttings was assessed. Three-node basil stem cuttings were placed in micro-perforated low-density polyethylene packages and stored in the dark at 20 °C in a continuous stream of nitrogen containing the following percentages of O2/CO2:21/0 (air), 21/5, 21/10, 21/15, 21/20, 21/25, 0.5/0, 0.5/5, 1/0, 1.5/0, 2/0, 1/5, 1.5/5, 1.5/7.5, and 1.5/10. Cuttings stored in an atmosphere of <1% O2 developed dark, water-soaked lesions on young tissue after only 3 days. Fifteen percent or more CO2 caused brown spotting on all tissue. Sweet basil stored in 1.5% O2/0% CO2 had an average shelf life of 45 days compared with 18 days for the air control. None of the CA combinations tested alleviated chilling injury symptoms induced by storage at 5 °C.