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.
Elizabeth J. Mitcham
Christopher B. Watkins and Jacqueline F. Nock
.D. 2000 Responses of early, mid and late season apple cultivars to postharvest application of 1-methylcyclopropene (1-MCP) under air and controlled atmosphere storage conditions Postharvest Biol. Technol. 19 17 32 Watkins, C.B. Rosenberger, D.A. 2000
Jim Hancock, Pete Callow, Sedat Serçe, Eric Hanson, and Randy Beaudry
Harb, J.Y. Stief, J. 2004 Controlled atmosphere storage of highbush blueberries cv. Duke European J. Hort. Sci. 69 66 72 Smittle, D.A. Miller, W.R. 1988 Rabbitteye blueberry storage life and fruit quality in controlled atmospheres and air storage J
Salah E. Youssef and Elizabeth J. Mitcham
Peaches and apricots were obtained at harvest. One-half were inoculated with the brown rot organism (Monilinia fructicola) and incubated overnight before immersion in 52C water for 2.5 and 2 minutes, respectively. Fruit were placed in storage at SC in air, 2% O2 and 15% CO2, or 17% O2 and 15% CO2 for 5 or 15 days before ripening at 20C. For peach, controlled atmosphere (CA) had no influence on decay while hot water significantly reduced decay incidence and severity. For apricot, after 15 days cold storage, both hot water and controlled atmosphere storage reduced decay incidence and severity. CA with 2% O2 and 15% CO2 controlled decay better than 17% O2 and 15% CO2. Growth and sporulation of Monilinia fructicola in air and CA was also evaluated in vitro. The combination of heat and CA controlled decay better than either treatment alone. The hot water treatment resulted in minor surface injury on peaches while apricots were not injured. Fruit were evaluated after storage for firmness, soluble solids, and titratable acidity. Accumulation of ethanol and acetaldehyde as a result of CA storage was monitored.
James Mattheis, David Buchanan, John Fellman, Nathan Reed, and Stemilt Growers
Sweet cherry ripening is slowed during low oxygen and/or high carbon dioxide controlled atmosphere storage. Cherry flavor can be impacted by prolonged CA storage, therefore ripening after CA and storage was evaluated including production of fruit volatile compounds. `Bing' sweet cherries were harvested at commercial maturity and stored for up to 12 weeks at 1C in air or 5% O2, with 0.1, 10, 15 or 20% CO2. Fruit quality and condition were evaluated after removal from storage plus 1 or 4 days at 20C. Changes in fruit color were slow ed by all atmosphere treatments with differences most notable after longer storage durations. Volatile synthesis changed as storage duration increased, however, treatment differences were not significant. Soluble solids content was maintained at 15 and 20% CO2, but treatment differences were significant only after longer storage durations. High CO, treatments were effective at reducing decay incidence, but residual suppression after removal from storage decreased as storage duration increased. Significant treatment effects were evident for titratable acidity retention after 8 and 12 weeks storage, however, titratable acidity significantly declined in all treatments compared to the initial concentration.
J. K. Fellman, D. S. Mattinson, James P. Mattheis, and D.A. Buchanan
Volatile esters from acids and alcohols are important components of flavor and odor perception in apples (Malus domestica Borkh.). We are interested in understanding the biochemical basis for ester synthesis/flavor retention in `Gala' apples held in controlled atmosphere storage. The relationship between acetyl CoA alcohol transferase (AAT) acetate ester-formin activity, non-ethylene volatile emission, and flesh volatile content of `Gala' apples during the maturation period and after removal from CA storage was investigated. At the appropriate times, apples were sampled for volatile compounds in the headspace and flesh using solid sorbent along with purge-and-trap capillary gas chromatography. Subsequently, acetate ester forming activity was assayed on partially-purified extracts of cortical tissue. During storage, the accumulation of the major flavor notes butyl acetate and 2-methyl butyl acetate in the flesh was decreased as oxygen levels in storage atmospheres were lowered. AAT activity is closely linked to the onset of climacteric ripening and is sensitive to atmospheres having low oxygen contents.
Harwinder Singh Sidhu, Juan Carlos Díaz-Pérez, and Daniel MacLean
Postharvest Biol. Technol. 33 181 192 Almenar, E. Hernández-Muñoz, P. Lagarón, J.M. Catalá, R. Gavara, R. 2006 Controlled atmosphere storage of wild strawberry fruit ( Fragaria vesca L.) J. Agr. Food Chem. 54 86 91 Artés, F. Marín, J.G. Martínez, J.A. 1996
Rachel S. Leisso, Ines Hanrahan, James P. Mattheis, and David R. Rudell
, D.R. 1995 A ‘scald-like’ controlled atmosphere storage disorder of Empire apples–a chilling injury induced by CO 2 Postharvest Biol. Technol. 6 1 7 Contreras, C. Alsmairat, N. Beaudry, R. 2014 Prestorage conditioning and diphenylamine improve
Corina Serban, Lee Kalcsits, Jennifer DeEll, and James P. Mattheis
713 719 DeEll, J.R. 2010 SmartFresh (1-MCP) and storage of Honeycrisp apples Compact Fruit Grower 43 20 23 DeEll, J.R. Ehsani-Moghaddam, B. Bowen, A.J. Lesschaeve, I. 2015 Effects of 1-methycyclopropene and controlled atmosphere storage on the quality
Jeremy Burdon, David Billing, and Paul Pidakala
Hort. 600 737 740 Lee, S.K. Young, R.E. Schiffman, P.M. Coggins, C.W. 1983 Maturity studies of avocado fruit based on picking dates and dry weight J. Amer. Soc. Hort. Sci. 108 390 394 Thompson, A.K. 2010 Controlled atmosphere storage of fruits and