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1
Izumi, Hidemi, Nathanee P. Ko und Alley E. Watada. „Controlled-atmosphere Storage of Shredded Carrots“. HortScience 30, Nr. 4 (Juli 1995): 766D—766. http://dx.doi.org/10.21273/hortsci.30.4.766d.
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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.
2
Faubion, Dana F., Mary Lu Arpaia, F. Gordon Mitchell und Gene Mayer. „CONTROLLED ATMOSPHERE STORAGE OF `HASS' AVOCADOS“. HortScience 27, Nr. 6 (Juni 1992): 599c—599. http://dx.doi.org/10.21273/hortsci.27.6.599c.
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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.
3
Blankenship, Sylvia M. „The Effect of Ethylene during Controlled-atmosphere Storage of Bananas“. HortScience 31, Nr. 4 (August 1996): 638a—638. http://dx.doi.org/10.21273/hortsci.31.4.638a.
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Banana fruit respiration rates and quality parameters such as peel color, pulp pH and soluble solids content were examined at 14°C under a number of controlled atmosphere (CA) environments. CA conditions were 1%, 2%, 4%, or 8% oxygen with or without 5% carbon dioxide. Each treatment combination was also done with or without 50 μL·L–1 ethylene added to the atmospheres. Green banana fruit were either gassed with ethylene (triggered) or ungassed. One percent oxygen was too low to consistently give undamaged bananas. The addition of 5% carbon dioxide to the controlled atmosphere increased fruit respiration rate whereas air plus 5% carbon dioxide showed decreased respiration when compared to air control fruits. Green, triggered fruit partially ripened under the CA conditions. Pulp pH and soluble solids content changed in a normal ripening pattern, however peel color was poor. Addition of ethylene to the atmospheres advanced fruit ripening somewhat in all fruit. When green, ungassed bananas were placed under CA, the presence of ethylene in the atmosphere did not cause the bananas to turn yellow, although some changes in pH and soluble solids were detectable. In triggered fruit the presence of ethylene in the storage advanced ripening with higher oxygen concentrations promoting faster ripening. Bananas that have ripened under CA conditions are not as high quality as those ripened in air in terms of visual appearance.
4
Levin, Martin D. „Shipboard Controlled Atmosphere Plants: Selection, Installation, and Operation“. Marine Technology and SNAME News 32, Nr. 02 (01.04.1995): 141–46. http://dx.doi.org/10.5957/mt1.1995.32.2.141.
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The increasing demand for marine transportation of agricultural produce under controlled atmosphere (CA) conditions is leading owners of refrigerated ships to provide permanently installed on-board nitrogen generating plants and atmosphere control systems. The selection of the shipboard CA gas generating plant must take into account the vessel type, the cargoes to be carried, and the range of controlled atmosphere conditions to be achieved for different commodities. The shipboard CA gas generating plant can be situated on the ship's weather deck, installed in the vessel's main or auxiliary machinery spaces, located in a separate CA compartment, or a combination of these options. Ventilation of all spaces containing CA generating equipment and pipelines, combined with atmosphere monitoring and alarms, and safety training of all concerned personnel, provides an acceptable level of safety. Experience with installation and operation of shipboard CA systems demonstrates that, with careful attention to sealing of the cargo spaces, proper equipment selection and installation in accordance with classification society guidelines, a successful shipboard CA installation can be achieved.
5
Lange, Diana L., und Arthur C. Cameron. „Controlled-atmosphere Storage of Sweet Basil“. HortScience 33, Nr. 4 (Juli 1998): 741–43. http://dx.doi.org/10.21273/hortsci.33.4.741.
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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.
6
Mattheis, James, und John K. Fellman. „Impacts of Modified Atmosphere Packaging and Controlled Atmospheres on Aroma, Flavor, and Quality of Horticultural Commodities“. HortTechnology 10, Nr. 3 (Januar 2000): 507–10. http://dx.doi.org/10.21273/horttech.10.3.507.
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The commercial use of modified atmosphere packaging (MAP) technology provides a means to slow the processes of ripening and senescence during storage, transport, and marketing of many fresh fruit and vegetables. The benefits of MAP and controlled atmosphere (CA) technologies for extending postharvest life of many fruit and vegetables have been recognized for many years. Although both technologies have been and continue to be extensively researched, more examples of the impacts of CA on produce quality are available in the literature and many of these reports were used in development of this review. Storage using MAP, similar to the use of CA storage, impacts most aspects of produce quality although the extent to which each quality attribute responds to CA or modified atmosphere (MA) conditions varies among commodities. Impacts of MAP and CA on flavor and aroma are dependent on the composition of the storage atmosphere, avoidance of anaerobic conditions, storage duration, and the use of fresh-cut technologies before storage.
7
El-Shiekh, Ahmed F., und David H. Picha. „EFFECT OF CONTROLLED ATMOSPHERE STORAGE ON PEACH QUALITY.“ HortScience 25, Nr. 8 (August 1990): 854f—854. http://dx.doi.org/10.21273/hortsci.25.8.854f.
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Peaches stored in air for 40 days at OC developed severe internal breakdown and poor quality after transferring them to 20C to ripen. Comparable fruit stored under controlled atmosphere (1% O2 + 5% CO2) and then ripened at 20C had no breakdown and retained good quality. Fruit stored under CA had less reducing sugars but more sucrose than air stored fruit. Fruit pH increased and titratable acidity decreased over a 40 day storage period. Citric acid increased slightly while malic acid decreased during storage. Little or no differences in overall acidity and individual organic acids existed between CA and air storage. Little or no change in individual phenolic acid content occurred during storage or between CA and air storage. Internal color darkened and became redder with storage. CA stored fruit was significantly firmer than air stored fruit. Sensory evaluation indicated CA stored fruit was more acidic, sweeter, and had better overall flavor than air stored fruit.
8
Ontai, Stacey L., Robert E. Paull und Mikal E. Saltveit. „Controlled-atmosphere Storage of Sugar Peas“. HortScience 27, Nr. 1 (Januar 1992): 39–41. http://dx.doi.org/10.21273/hortsci.27.1.39.
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Sugar peas (Pisum sativum var. saccharatum cv. Manoa Sugar) were stored for 14 or 21 days under controlled atmospheres (CA) of 21% or 2.4% O2, plus 0%, 2.6%, or 4.7% CO2 at 10 or 1C. Changes in appearance, weight, and in the concentrations of chlorophyll, total soluble sugars, insoluble solids, and soluble protein were evaluated before and after storage. After 14 days of storage at 10C there were minor changes in all indicators of quality under the various storage conditions, but the appearance of sugar peas was better under CA than under 21% O2. When quality was evaluated after 21 days, however, storage under CA at 10C was not as beneficial as storage in 21% O2, at 1C. Holding peas in 2.4% O2, for up to 3 weeks at l0C, a higher than recommended storage temperature, maintained better quality than 21% O2. Increasing the CO, concentration from 0% to 2.6% or 4.7% had no adverse effects on quality and had a beneficial effect in some treatments. Compared with storage in 21% O2, the appearance of the peas was better, the concentrations of chlorophyll and soluble sugar were maintained at higher levels, and the insoluble solids were decreased in all atmospheres with 2.4% O2. Appearance and concentrations of chlorophyll, soluble sugars, and proteins were maintained at 1C regardless of treatments.
9
Lévesque, P. Guy, Jennifer R. DeEll und Dennis P. Murr. „Sequential Controlled Atmosphere Storage for `McIntosh' Apples“. HortScience 41, Nr. 5 (August 2006): 1322–24. http://dx.doi.org/10.21273/hortsci.41.5.1322.
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Sequential decreases or increases in the levels of O2 in controlled atmosphere (CA) were investigated as techniques to improve fruit quality of `McIntosh' apples (Malus ×sylvestris [L.] Mill. var. domestica [Borkh.] Mansf.), a cultivar that tends to soften rapidly in storage. Precooled fruit that were harvested at optimum maturity for long-term storage were placed immediately in different programmed CA regimes. In the first year, CA programs consisted of 1) `standard' CA (SCA; 2.5–3.0% O2 + 2.5% CO2 for the first 30 d, 4.5% CO2 thereafter) at 3 °C for 180 d; 2) low CO2 SCA (2.5–3.0% O2 + 2.5% CO2) at 3 °C for 60 d, transferred to low O2 (LO; 1.5% O2 + 1.5% CO2) at 0 or 3 °C for 60 d, and then to ultralow O2 (ULO; 0.7% O2 + 1.0% CO2) at 0 or 3 °C for 60 d; and 3) ULO at 3 °C for 60 d, transferred to LO at 0 or 3 °C for 60 d, and then to SCA or low CO2 SCA at 0 or 3 °C for 60 d. In the second year, the regimes sequentially decreasing in O2 were compared with continuous ULO and SCA. After removal from storage, apples were held in ambient air at 20 °C for a 1-week ripening period. Fruit firmness was evaluated after 1 and 7 d at 20 °C, whereas the incidence of physiological disorders was assessed only after 7 d. Lowering the temperature while decreasing O2 was the best CA program with significant increased firmness retention during storage and after the 1-week ripening period. Reduced incidence of low O2 injury in decreasing O2 programs and absence of core browning at the lower temperature were also observed.
10
Drake, Stephen R. „Elevated Carbon Dioxide Storage of `Anjou' Pears Using Purge-controlled Atmosphere“. HortScience 29, Nr. 4 (April 1994): 299–301. http://dx.doi.org/10.21273/hortsci.29.4.299.
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`Anjou' pears (Pyrus communis L.) were placed in controlled-atmosphere (CA) storage immediately after harvest (<24 hours) or after a 10-day delay in refrigerated storage, and held there for 9 months at 1C. Oxygen in all atmospheres was 1.5% and CO2 was at either 1% or 3%. Atmospheres in the flow-through system were computer-controlled at ±0.1%. After removal from CA storage, pears were evaluated immediately and after ripening at 21C for 8 days. Pears stored in 3% CO2 were firmer, greener, and displayed less scald, internal breakdown, and stem-end decay than pears stored in 1% CO2. In addition, no internal discoloration of `Anjou' pears was evident when held with 3% CO2. `Anjou' pears held in 3%. CO2 retained the ability to ripen after long-term storage. A 10-day delay in atmosphere establishment had little or no influence on the long-term keeping quality or ripening ability of `Anjou' pears.
11
Watkins, Christopher B., und Jacqueline F. Nock. „Controlled-atmosphere Storage of ‘Honeycrisp’ Apples“. HortScience 47, Nr. 7 (Juli 2012): 886–92. http://dx.doi.org/10.21273/hortsci.47.7.886.
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‘Honeycrisp’ is an apple [Malus xsylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] that can be stored in air for several months, but the flavor becomes bland with prolonged storage. Controlled-atmosphere (CA) storage recommendations have not been made in some growing regions, however, because of the susceptibility of fruit to physiological disorders. In the first year of this study, we stored fruit from six orchards in O2 partial pressures (pO2) of 1.5, 3.0, and 4.5 kPa with 1.5 and 3.0 kPa pCO2. In the second year, we stored fruit from three orchards in three storage regimes (2.0/2.0, 3.0/1.5, 3.0/0.5 kPa O2/kPa CO2) with and without treatment of fruit with 1-methylcyclopropene (1-MCP) at the beginning and end of the conditioning regime (10 °C for 7 days) that is commercially used for ‘Honeycrisp’. CA storage had little effect on flesh firmness, soluble solids concentration (SSC), and titratable acidity (TA) over the range of pO2 and pCO2 tested. Greasiness was generally lower in fruit stored in lower pO2 and higher pCO2. Susceptibility of fruit to core browning and senescent breakdown varied between years, but a high incidence of internal CO2 injury in fruit from some orchards occurred in both years. 1-MCP treatment decreased internal ethylene concentration (IEC) and sometimes maintained TA but had little effect on firmness and SSC. Senescent breakdown and core browning incidence were reduced by 1-MCP treatment where orchard susceptibility to these disorders was high. However, 1-MCP treatment sometimes increased internal CO2 injury, especially if treatment occurred at the beginning of the conditioning period. CA storage cannot be recommended for storage of New York-grown ‘Honeycrisp’ apples until management of CO2 injury can be assured.
12
Rattanapanone, Nithiya, Yuen Lee, Tianxia Wu und Alley E. Watada. „Quality and Microbial Changes of Fresh-cut Mango Cubes Held in Controlled Atmosphere“. HortScience 36, Nr. 6 (Oktober 2001): 1091–95. http://dx.doi.org/10.21273/hortsci.36.6.1091.
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The marketable period of fresh-cut `Tommy Atkins' and `Kent' mango cubes was 3 to 5 days at 10 °C and 5 to 8 days at 5 °C. The marketable period was extended by 1 to 2 days when cubes were held in a 4 kPa O2 + 10 kPa CO2 or 2 kPa O2 + 10 kPa CO2 (balance N2) atmospheres, depending on cultivar and temperature. Variations in texture (shear force), pH, and soluble solids were greater among cubes from different mango lots than among cubes held at different temperatures or atmospheres. Yeast count increased more with time than did the total mesophilic aerobic count, and the increase was less under controlled atmosphere (CA) than in air at 10 °C. The CA was beneficial in maintaining quality of the cubes; however, low temperature was more effective than CA.
13
Nakata, Yuji, und Hidemi Izumi. „Microbiological and Quality Responses of Strawberry Fruit to High CO2 Controlled Atmosphere and Modified Atmosphere Storage“. HortScience 55, Nr. 3 (März 2020): 386–91. http://dx.doi.org/10.21273/hortsci14771-19.
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‘Minomusume’ strawberries were stored in high CO2 atmospheres (20%, 30%, and 40%) by means of a controlled atmosphere (CA) and active modified atmosphere packaging (MAP) for 10 days at 5 °C. The CA of 20% to 40% CO2 was effective in delaying an increase in fungal count and preventing the external formation of mold mycelia, but a CA of >30% CO2 induced black discoloration on the surface of strawberry due to CO2 injury. When strawberry fruit were stored in a MAP flushed with either air or high CO2, all packages approached an equilibrium of ≈20% CO2 and 2% O2 by the end of storage. Fungal counts of strawberry fruit stored in a MAP remained constant throughout the storage period and the diversity of fungal flora was partially similar regardless of the difference in the MAP method. Visual quality (mold incidence and severity of black discoloration) and physicochemical quality (weight loss, firmness, pH, and total ascorbic acid content) were unaffected by CO2 atmospheres as the flushing gas during active MAP storage, except that the fruit in a MAP flushed with 20% and 30% CO2 were firmer than those with air and 40% CO2. After transfer to ambient conditions for 6 days at 10 °C, however, external formation of mold mycelia identified as Botrytis cinerea and surface black discoloration were induced in strawberry fruit in MAP flushed with 30% and 40% CO2.
14
STEFFENS, CRISTIANO ANDRÉ, CASSANDRO V. T. DO AMARANTE, ERLANI O. ALVES und AURI BRACKMANN. „Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage“. Anais da Academia Brasileira de Ciências 86, Nr. 1 (März 2014): 485–94. http://dx.doi.org/10.1590/0001-3765201420130237.
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The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of ‘Laetitia’ plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit in CS. In 2010, the fruit under CA with 2+5, 1+5, and 1+3 had a pronounced delay in ripening, although it exhibited a high incidence of internal breakdown. In 2011, the CA conditions with 2+1 and 2+2 provided the best delay in ripening and a reduced incidence of internal breakdown. The best CA condition for cold storage (at 0.5°C) of ‘Laetitia’ plums is 2 kPa O2 + 2 kPa CO2.
15
Drake, S. R., und S. K. Ivanov. „QUALITY ENHANCEMENT OF APPLES USING SHORT TERM CONTROLLED-ATMOSPHERE STORAGE“. HortScience 27, Nr. 12 (Dezember 1992): 1261a—1261. http://dx.doi.org/10.21273/hortsci.27.12.1261a.
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In 1989 and 1990, `Golden Delicious' apples from controlled-atmosphere (CA) storage (1% O2; 3% CO2) averaged 8.5 N firmer after 30 days and 13.5 N firmer after 60 days of storage than apples from regular-atmosphere (RA) storage. After 7 days of ambient storage, `Golden Delicious' apples from CA storage were 10.3 N firmer than apples from RA storage. Little change in color was evident in `Golden Delicious' apples from CA storage after 30 or 60 days, but a distinct increase in yellow color was evident in apples from RA storage after only 30 days. The quality (color, firmness, and acidity) of `Golden Delicious' apples stored for 30 days under CA and then 30 days under RA was superior to that of `Golden Delicious' apples after 60 days of RA storage and similar to that of `Golden Delicious' apples after 60 days of CA storage. `Granny Smith' apples, traditionally a very firm apple regardless of the type of storage, averaged 3.3 N firmer after 30 days of CA storage (1% O2; 1% CO2) and 5.8 N firmer after 60 days of CA storage when compared to apples from RA storage. Little change in color was evident in `Golden Delicious' apples regardless of storage length, but under ambient storage temperatures, `Golden Delicious' apples from CA storage maintained their green color longer. Titratable acidity of both `Golden Delicious' and `Granny Smith' apples depended on growing season, and neither `Golden Delicious' nor `Granny Smith' apples showed consistent trends in titratable acidity after either RA or CA storage.
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Graell, J., M. L. Lopez, T. Fuentes, G. Echeverría und I. Lara. „Quality and Volatile Emission Changes of `Mondial Gala' Apples during On-tree Maturation and Postharvest Storage in Air or Controlled Atmosphere“. Food Science and Technology International 14, Nr. 3 (Juni 2008): 285–94. http://dx.doi.org/10.1177/1082013208094119.
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Starch index (SI), color, firmness, titratable acidity (TA), soluble solids content (SSC), ethylene production, and aroma volatile emission were recorded weekly during on-tree maturation of `Mondial Gala' apples. Fruit were harvested on commercial date and held for 3.5 and 6.5 months in regular atmosphere (RA) or in three controlled atmospheres (CA) (2% O2 :2% CO2, 1% O2 : 1 % CO2 and 1% O2 :3% CO2). After each storage period plus 0 and 7 days at 20 °C, color, firmness, TA, SSC, aroma volatile emission, acetaldehyde and ethanol concentrations, and sensory acceptability were evaluated. At orchard, changes in SI, SSC, background color, and aroma volatile emission were almost concomitant or slightly previous to the increase in ethylene production. During storage, all three CA conditions, regardless of storage period, led to better preservation of standard quality. CA-stored fruit also received higher acceptability scores, although aroma volatile emission was decreased in response to these storage conditions. At the end of long storage (plus shelf life period), fruit stored in 1 :1 atmosphere showed a good retention of firmness and TA in comparison to the rest of CA-fruit. Fruit stored under all considered CA conditions showed similar aroma volatile emission after 3.5 or 6.5 months of storage. Storage period had no apparent influence on the aroma volatile emission of CA-stored apples, with the exception of fruit stored in 2:2 atmosphere immediately upon removal from storage. No significant differences in sensory acceptability were found either for fruit stored under different CA conditions during 3.5 months immediately after transfer to 20 °C. In contrast, fruit stored in either 1 : 1 or 2: 2 atmospheres during 6.5 months were better accepted by consumers than those stored in 1 : 3 atmosphere upon removal from cold storage. However, these differences disappeared after 7 days of shelf-life at 20 °C.
17
Rushing, James W. „513 Simulated Shipment of Fresh-market Tomatoes Utilizing Controlled Atmosphere“. HortScience 35, Nr. 3 (Juni 2000): 483C—483. http://dx.doi.org/10.21273/hortsci.35.3.483c.
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Mature-green fresh-market tomatoes (Lycopersicon esculentum Mill.) were held at 11 °C under controlled atmosphere (CA) at 4% O2 and 4% CO2 in a commercial intermodal shipping container equipped with a membrane-based nitrogen-generating CA system. After 4 weeks, tomatoes in CA had 11.9% decay compared to 46.4% decay in control samples held at the same temperature under normal atmosphere. During storage, color development in controls progressed from green to the light red stage in more than 50% of the fruit and only 4.5% remained green after 4 weeks. In contrast, CA stored samples had 25.7% of the fruit in green condition and only 3.9% had progressed to the light red stage. Following CA exposure tomatoes were held at 20 °C with or without 250 ppm C2H4 treatment to observe ripening. All samples ripened normally without symptoms of chilling injury. Results suggest that CA is a useful method for reducing decay and delaying ripening during international transport.
18
Smith, Richard B. „Controlled Atmosphere Storage of `Redcoat' Strawberry Fruit“. Journal of the American Society for Horticultural Science 117, Nr. 2 (März 1992): 260–64. http://dx.doi.org/10.21273/jashs.117.2.260.
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Strawberries (Fragaria × ananassa Duch.) cv. Redcoat were stored at several temperatures and for various intervals in controlled atmospheres (CA) containing 0% to 18% CO2 and 15% to 21% 02. Bioyield point forces recorded on the CA-stored fresh fruit indicated that the addition of CO2 to the storage environment enhanced fruit firmness. Fruit kept under 15% CO2 for 18 hours was 48% firmer than untreated samples were initially. Response to increasing CO2 concentrations was linear. There was no response to changing 02 concentrations. Maximum enhancement of firmness was achieved at a fruit temperature of 0C; there was essentially no enhancement at 21C. In some instances, there was a moderate firmness enhancement as time in storage increased. Carbon dioxide acted to reduce the quantity of fruit lost due to rot. Fruit that was soft and bruised after harvest became drier and firmer in a CO2-enriched environment.
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Leyte, Jerry C., und Charles F. Forney. „Controlled Atmosphere Tents for Storing Fresh Commodities in Conventional Refrigerated Rooms“. HortTechnology 9, Nr. 4 (Januar 1999): 672–75. http://dx.doi.org/10.21273/horttech.9.4.672.
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A plastic tent was designed and constructed for the controlled atmosphere (CA) storage of small quantities of fresh produce. The CA tent is suspended from pallet racking in a standard cold room and can hold two standard pallets stacked 6 feet high with produce. Tents are sealed with two air tight zippers and a small water trough, resulting in an airtight chamber that successfully maintains CA storage environments. The CA tents are easily set up and removed to allow flexibility in use of storage space. To provide efficient use of storage space tents can be stacked two or three high on pallet racking. Tents are easily loaded and unloaded by a single person using a forklift. CA tents provide an economical alternative to traditional CA rooms for the storage of small quantities of fresh produce under CA environments.
20
Aharoni, Yair, Azica Copel und Elazar Fallik. „Storing `Galia' Melons in a Controlled Atmosphere with Ethylene Absorbent“. HortScience 28, Nr. 7 (Juli 1993): 725–26. http://dx.doi.org/10.21273/hortsci.28.7.725.
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The quality of `Galia' melons (Cucumis melo pv. reticulates) stored in a controlled atmosphere (CA) of 10% CO2 plus 10% O2 with ethylene absorbent (EA) for 14 days at 6C and an additional 6 days at 20C was significantly better than that of control fruit or fruit stored in CA only. Fruit stored in CA plus EA were firmer and exhibited less decay than fruit from the other two treatments.
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Drake, S. R. „Short-term Controlled Atmosphere Storage Improved Quality of Several Apple Cultivars“. Journal of the American Society for Horticultural Science 118, Nr. 4 (Juli 1993): 486–89. http://dx.doi.org/10.21273/jashs.118.4.486.
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Controlled atmosphere (CA) storage for 30 or 60 days reduced quality losses for `Jonagold', `Golden Delicious', `Delicious', `Granny Smith', and `Fuji' apples (Malus domestica Borkh.). After 30 days `Jonagold' and `Golden Delicious' from CA were firmer, had higher acidity, and were less yellow (more green) than apples from regular atmosphere (RA) storage. `Delicious' and `Granny Smith' were firmer after 60 days of CA storage than fruit from RA. In addition, `Granny Smith' from CA had more acid and were greener than apples from RA. After 8 days of ambient storage, little loss in firmness and no loss in acid content occurred with `Jonagold' or `Golden Delicious' from CA compared to the significant loss in firmness and acid when stored in RA. After ambient storage for 8 days, `Jonagold', `Golden Delicious', and `Granny Smith' retained a freshly harvested apple color with more green and less yellow development when stored in CA rather than RA. In `Fuji', the treatments had no effect except for improved acid retention if stored in CA. A combination of 30 days CA followed by 30 days RA produced `Jonagold', `Golden Delicious', and `Delicious' that were superior in quality to apples from 60 days RA.
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Martínez-Morales, Arturo, Iran Alia-Tejacal*, María-Teresa Colinas-León und María-Teresa Martínez-Damián. „Storage of Zapote Mamey Fruit under Controlled Atmosphere“. HortScience 39, Nr. 4 (Juli 2004): 806A—806. http://dx.doi.org/10.21273/hortsci.39.4.806a.
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Zapote mamey fruit (Pouteria sapota) has a great potential for exportation, due to its organoleptic characteristics, however, very little is known about harvest technologies to increase its shelf life. So in this research, zapote mamey fruit from two harvest dates in the same year, were stored at 12 °C [95% relative humidity (RH)] for 14, 21, and 28 days under controlled atmospheres (10% or 5% CO2 + 5% O2 with balance of nitrogen), in addition, two groups of fruit were stored at the same temperature and time intervals, but with no controlled atmosphere (CA). Variables considered were: CO2 and ethylene production inmediately after transfer to ambient conditions (29 °C ± 2 °C; 85% RH). Control fruit from both harvest dates had a typical climacteric behaviour, ripening 2 to 3 days after transfer to ambient temperature. Fruit from the first harvest date, stored for 14 and 21 days under CA had a ripening process similar to the control, however fruit stored for 28 days fail to ripen even after 6 days at ambient temperature. Fruit from the second harvest date did not show this ripening problem.
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Lallu, N., J. Burdon, D. Billing, D. Burmeister, C. Yearsley, S. Osman, M. Wang, A. Gunson und H. Young. „Effect of Carbon Dioxide Removal Systems on Volatile Profiles and Quality of `Hayward' Kiwifruit Stored in Controlled Atmosphere Rooms“. HortTechnology 15, Nr. 2 (Januar 2005): 253–60. http://dx.doi.org/10.21273/horttech.15.2.0253.
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There are three main systems for the removal of carbon dioxide (CO2) from controlled atmosphere (CA) stores: activated carbon (AC) scrubber, hydrated lime scrubber, and nitrogen (N2) flushing. Each system is likely to have a different effect on the accumulation of volatiles other than CO2 in the store atmosphere, and these volatiles may influence the storage performance of the produce. `Hayward' kiwifruit (Actinidia deliciosa) were stored at 0 °C (32.0 °F) under 2% oxygen (O2) and 5% CO2 in CA rooms fitted with one of the three systems. In a fourth CA room, fruit were stored at 0 °C under air conditions. All four stores had their atmosphere scrubbed for ethylene. The store atmospheres and fruit firmness were monitored at intervals up to 27 or 14 weeks of storage in the 1999 or 2000 season, respectively. At the end of CA storage, and after an additional 4 weeks of air storage at 0 °C, fruit were evaluated for rots and physiological pitting. Linear discriminant analysis (LDA) showed the three CO2 removal systems altered the volatile profiles of the store atmospheres differently. CA storage delayed fruit softening markedly, and once returned to air, softening resumed at a rate equivalent to that of fruit of equivalent firmness that had not been CA stored. There was little effect of CO2 removal system on the fruit softening during storage. Although CA storage resulted in a higher incidence of rots, there was little difference among CO2 removal systems compared to the main effect between air and CA storage. Similarly, CA storage delayed the appearance of physiological pitting, although the incidence increased rapidly during an additional 4 weeks of storage in air, and was higher than for fruit stored throughout in air. Among the CO2 removal systems, N2 flushing resulted in fruit with the lowest incidence of physiological pitting. It is concluded that different CO2 removal systems alter room volatile profiles but may not consistently affect the quality of `Hayward' kiwifruit during CA storage.
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Ahumada, Miguel H., Elizabeth J. Mitcham und Denise G. Moore. „Postharvest Quality of `Thompson Seedless' Grapes after Insecticidal Controlled Atmosphere Treatments“. HortScience 30, Nr. 4 (Juli 1995): 792A—792. http://dx.doi.org/10.21273/hortsci.30.4.792a.
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Nonfumigated `Thompson Seedless' table grapes were stored in air or one of four atmospheres: 0.5% O2 and 35% CO2; 0.5% O2 and 45% CO2; 0.5% O2 and 55% CO2; and 100% CO2. Grapes were stored at 5C and 20C for 6 and 4.5 days, respectively. The fruit were evaluated for weight loss, berry firmness, soluble solids, titratable acidity, berry shattering, rachis browning, berry browning, and volatiles (acetaldehyde and ethanol). Fruit quality was not affected at 5C; however, at 20C, controlled atmosphere (CA) treatments had a detrimental effect on rachis browning and soluble solids. CA at both temperatures induced the production of high levels of acetaldehyde and ethanol. After treatment at 5C, volatile concentrations were two-thirds lower than at 20C. A consumer taste panel evaluated fruit 3 days after removal from CA. Consumer preference was negatively affected by the CA treatments at 20C; however at 5C, consumer preferencewas not affected by the treatments. Preliminary data for mortality of Omnivorous Leafroller pupae (Platynota stultana), Western Flower Thrips adults (Frankliniella occidentalis), and Pacific Spider Mite adults (Tetranychus pacificus) indicate that many of these treatments would provide quarantine security.
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Baxter, Lawford, und Luther Waters. „Chemical Changes in Okra Stored in Air and Controlled Atmosphere“. Journal of the American Society for Horticultural Science 115, Nr. 3 (Mai 1990): 452–54. http://dx.doi.org/10.21273/jashs.115.3.452.
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Okra (Abelmoschus esculentus L. Moench) pods stored In a controlled atmosphere (CA) of 5% O2 and 10% CO2 at 11 ± 1C and in air at the same temperature (RA) were compared to determine the effects of the two storage environments on changes in sugars, organic acids, proteins and amino acids, and ascorbic acid contents within the tissue. Pods were sampled at 3-day intervals for 12 days. CA-stored pods generally had greater retention of sugars, soluble proteins, and amino acids than RA-stored pods. Citric, malic, and ascorbic acids contents of CA pods also declined more slowly than those of RA pods.
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Izumi, Hidemi, Tetsuya Nakatani und Hiroki Ogikubo. „364 Controlled-Atmosphere Storage of Fresh-cut Spinach at Various Temperatures“. HortScience 34, Nr. 3 (Juni 1999): 506C—506. http://dx.doi.org/10.21273/hortsci.34.3.506c.
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`Sunbest' spinach leaves were stored in air or controlled atmosphere (CA) containing 3%, 6%, and 10% CO2 combined with 0.5% O2 at 0, 10 and 20 °C. Carbon dioxide production and O2 consumption of spinach leaves decreased in CA by about 50%, 40%, and 65% relative to those in air at 0, 10 and 20 °C, respectively. The rates in the different CA were similar. The respiratory quotient (RQ) of spinach leaves held in CA was slightly higher than that held in air at 0 and 20 °C. CA inhibited the growth of aerobic mesophilic bacteria and lactic acid bacteria at all temperatures, with the inhibition being greater in 6% or 10% CO2 with 0.5% O2. The ascorbic acid content at the end of storage was higher in spinach leaves held in air than in CA at all temperatures except 10% CO2 with 0.5% O2 at 20 °C. A slight or no off-odor was emitted by all spinach leaves. At 20 °C, spinach leaves held in 6% and 10% CO2 with 0.5% O2 developed more off-odor than those in air. These results indicate that the CA of 3%-10% CO2 and 0.5% O2 was beneficial in reducing respiration rate and microbial growth of spinach leaves at 0, 10, and 20 °C but accelerated ascorbic acid loss at all temperatures and induced off-odor at 20 °C.
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Eris, A., M. Özgür, M. H. Özer, H. Çopur und J. Henze. „A RESEARCH ON THE CONTROLLED ATMOSPHERE (CA) STORAGE OF LETTUCE“. Acta Horticulturae, Nr. 368 (Juli 1994): 786–92. http://dx.doi.org/10.17660/actahortic.1994.368.93.
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Walter, Virginia R., Mark D. Shelton und Richard A. Cavaletto. „CONTROLLED ATMOSPHERIC ENVIRONMENTS AND THEIR EFFECTS ON APHIDS AND WESTERN FLOWER THRIPS ON FLORAL PRODUCTS“. HortScience 29, Nr. 5 (Mai 1994): 554g—555. http://dx.doi.org/10.21273/hortsci.29.5.554g.
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Shipments of floral products to Pacific rim markets must meet stringent pest-free requirements. Conventional fumigation methods with methyl bromide will soon become unavailable. Studies show that controlled atmosphere (CA) environments can offer effective insect control. Currently, CA overseas marine shipping is occuring with fresh fruits and vegetables. These shipments use microprocessors to precisely control O2, CO2, temperature and relative humidity. This study is evaluating similar commercial shipments with fresh flowers and foliage under low temperature and low O2 and high CO2 atmospheres. Preliminary results with shipments conducted by TransFresh to Guam indicate that properly maintained CA shipments of 0.5 % O2 kill insects and that flowers in properly maintained atmospheres can withstand 14 days of marine shipment with minimum effect on post-harvest life. Adequate regulation of CA storage during transit seems to be the primary limitation to the expansion of floral markets using this method of shipment.
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Pace, Bernardo, Maria Cefola, Antonio Francesco Logrieco, Berardo Sciscio, Antonio Sacchetti, Massimiliano Siliberti, Paolo Laforgia et al. „Shipping container equipped with controlled atmosphere: Case study on table grape“. Journal of Agricultural Engineering 51, Nr. 1 (16.03.2020): 1–8. http://dx.doi.org/10.4081/jae.2020.954.
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A prototype of shipping container equipped with controlled atmosphere (CA) system (CA-prototype), was used for the simulation of the cold transport of table grapes (cv Italia). The CAprototype was realised by IFAC SPA, within the Research Project Continnova. It is equipped with a cooling system in order to work at a temperature between –20°C and +15°C. The CA management is realised through the control system and the connections with the remote application. The experimental simulation of the cold transport was realised putting 20 boxes of table grapes inside the CA-prototype (set at 20% O2 + 10% CO2 in nitrogen), other 20 in a refrigerated room using a SO2 pad inside each box, the remaining 20 in a cold room (Control) without SO2 pad for 12 days at 5°C. At the end of the simulated transport, for each postharvest solution, 10 table grapes boxes were analysed, while the remaining 10 were stored for 3 days at 20°C in air with the aim to simulate a shelf-life period. CA-prototype allows preserving table grapes visual quality, delaying browning and maintaining berry turgidity, extending the shelf-life until 12 days at 5°C. Finally, CA-prototype resulted a valid alternative to the commonly used SO2 pads, which are under constant revision because of its potential allergenic effects.
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Giehl, Ricardo Fabiano Hettwer, Ivan Sestari, Ana Cristina Eisermann und Auri Brackmann. „Thidiazuron affects the quality of 'Gala' apples stored under controlled atmosphere“. Ciência Rural 40, Nr. 4 (April 2010): 813–19. http://dx.doi.org/10.1590/s0103-84782010000400011.
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This work was carried out aiming to evaluate the effect of thidiazuron (TDZ) on the quality of 'Gala' apples stored under controlled atmosphere (CA) conditions. Plants were sprayed at full bloom with TDZ at 0, 10, 20, or 40g ha-1 (a.i.). Harvested fruits were then stored in CA with 1.0+2.5, 1.5+2.5 and 1.5+5.0 (kPa O2+kPa CO2), both at 0.5°C. In addition, the partial pressure of 1.5kPa of O2+2.5kPa of CO2 was also evaluated at -0.5°C. Higher flesh firmness and titratable acidity was obtained by applying 20 or 40g ha-1 TDZ. Furthermore, these TDZ doses decreased the respiration rate as well as the occurrence of flesh breakdown, mealiness and decay. The application of TDZ at doses ranging from 20 to 40g ha-1 maintains higher fruit quality for up to 8 months under CA. In addition, the storage of 'Gala' apples under CA with 1.0kPa O2+2.5kPa CO2 at 0.5°C results in higher flesh firmness and titratable acidity. Moreover, this CA condition reduces the incidence of flesh breakdown, mealiness and postharvest decay in 'Gala' apple fruits.
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Leyte, Jerry C., und Charles F. Forney. „390 Controlled-Atmosphere Tents for Storage of Fresh Blueberries in Conventional Refrigerated Rooms“. HortScience 34, Nr. 3 (Juni 1999): 511B—511. http://dx.doi.org/10.21273/hortsci.34.3.511b.
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A plastic tent was designed and constructed for the controlled atmosphere (CA) storage of fresh blueberries. The CA tent was suspended from pallet racking in a standard cold room and held two standard pallets stacked 6 feet high with flats of packaged blueberries. The tent was sealed with two air-tight zippers and a small water trough, resulting in an air-tight chamber that successfully maintained CA storage environments. The CA tent was easily set up and removed to allow flexibility in use of storage space. To provide efficient use of storage space, tents could be stacked two or three high on pallet racking. The tent was easily loaded and unloaded by a single person using a forklift. CA tents provide an economical alternative to traditional CA rooms for the storage of small quantities of fresh blueberries and allows greater flexibility in marketing than traditional CA storage rooms. CA tents are suitable for the storage of other fresh produce that benefits from CA environments.
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Kweon, Hun-Joong, Dong Geun Choi, Jinwook Lee und In-Kyu Kang. „Fruit Quality Characteristics of 'Fuji' Apple Fruits in Response to Air Storage after CA Storage“. Korean Journal of Horticultural Science and Technology 32, Nr. 2 (30.04.2014): 178–83. http://dx.doi.org/10.7235/hort.2014.13110.
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Greene, George M., Alvan G. Gaus und Laura J. Lehman. „WORLD'S LARGEST, SMALL CHAMBER, RECIRCULATING, CONTROLLED ATMOSPHERE (CA) STORAGE RESEARCH FACILITY“. HortScience 25, Nr. 9 (September 1990): 1092e—1092. http://dx.doi.org/10.21273/hortsci.25.9.1092e.
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A grant from the Pa. Dept. of Agriculture has allowed Penn State University to increase postharvest physiology research of fruit, vegetables, and mushrooms. One part of this program is a CA storage research facility described herein. An insulated pole barn (26m × 18m with 5m ceilings) houses the facility. Three coolers (6m × 7m with 10cm insulation) provide environmental control for the CA systems (-2 to 10C ±0.5C). A laboratory within the building (6m × 7m × 3m) provides space for product evaluation and for CA control equipment. A total of 239 steel drums (208-liter), fitted with 28 cm round plexiglass windows, are the CA chambers. Gas pumps provide flow to: each chamber, the gas analysis system, and the CO2 scrubbing system. A David Bishop Instruments Oxystat 2, analyzes O2 and CO2 and provides control signals. High CO2 can be removed either by lime scrubbing or by flushing with gases containing N2 and the desired O2 level. Several large experiments involving 7.8 MT of apples were started and preliminary results will be presented.
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Gong, Yiping, Peter M. A. Toivonen, O. L. Lau und Paul A. Wiersma. „130 Response of Anaerobic Metabolism to Delaying Controlled Atmosphere Storage in Braeburn Apples“. HortScience 35, Nr. 3 (Juni 2000): 411E—411. http://dx.doi.org/10.21273/hortsci.35.3.411e.
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Apple fruits (Malus domestica Borkh. cv. Braeburn) harvested from two orchards (A and B) on the same day were stored in air or pretreated in air for 0, 2 (2dCA) or 4 weeks (4dCA) before moving into controlled atmosphere (CA) storage with 1.5% O2 + 5% CO2. During storage at 1 °C for 9 weeks in air and/or CA, changes of pyruvate decarboxylase (PDC) activity, alcohol dehydrogenase (ADH) activity, acetaldehyde (AA) and ethanol (EtOH) concentrations in flesh tissue were assayed in addition to the incidence of Braeburn browning disorder (BBD). Immediate introduction to CA conditions induced the development of BBD with the highest incidence 62.2%, however delaying application of CA for 2 and 4 weeks reduced the incidence of BBD to 38.5% and 27.0%. The development of disorder in grower B was less than in grower A. 2dCA and 4dCA treatments did not influence PDC activity compared with treatment of CA. However, ADH activity and the accumulation of AA and EtOH in treatments of 2dCA and 4dCA were markedly lower than those in CA. The accumulation of AA in grower B was lower than grower A. The results of this study suggest that the delayed application of CA reduced BBD and this may be due to reduced anaerobic metabolism of fruits in the delayed CA.
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Al-Redhaiman, K. N. „Chemical Changes during Storage of 'Barhi' Dates under Controlled Atmosphere Conditions“. HortScience 40, Nr. 5 (August 2005): 1413–15. http://dx.doi.org/10.21273/hortsci.40.5.1413.
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Mature 'Barhi' dates (Phoenix dactylifera L.) were stored in air or under controlled atmosphere (CA) storage conditions with 5%, 10%, or 20% carbon dioxide concentrations (balance air) during storage at 0 °C. CA conditions extended date storability by maintaining fruit quality. Fruit quality was maintained for 26 weeks when stored in 20% CO2, 17 weeks in both 5% and 10% CO2, and 7 weeks in air. Treatment with 20% CO2 maintained fruit color, firmness, SSC%, total sugar content, and total tannins. CO2 treatment also reduced degradation of caffeoylshikimic acid (CSA), which is one of the major phenolic compound of date fruit. This study indicates that 'Barhi' dates could be stored under CA conditions in cold storage with good eating quality for 17 to 26 weeks.
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Saftner, Robert A., Judith A. Abbott, William S. Conway, Cynthia L. Barden und Bryan T. Vinyard. „Instrumental and Sensory Quality Characteristics of 'Gala' Apples in Response to Prestorage Heat, Controlled Atmosphere, and Air Storage“. Journal of the American Society for Horticultural Science 127, Nr. 6 (November 2002): 1006–12. http://dx.doi.org/10.21273/jashs.127.6.1006.
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Fruit quality, sensory characteristics, and volatiles produced by 'Gala' apples (Malus ×domestica Borkh.) were characterized following regular atmosphere (RA) storage without and with a prestorage heat treatment (38 °C for 4 days) or controlled atmosphere (CA) storage at 0 and 2 °C for 0 to 6 months plus 7-day shelf life at 20 °C. Static CA conditions were 0.7 kPa O2 plus 1.0 kPa CO2, 1.0 kPa O2 plus 1.0 kPa CO2, and 1.5 kPa O2 plus 2.5 kPa CO2. Most of the more abundant volatiles were esters; the rest were alcohols, an aldehyde, a ketone, and an aryl ether. Respiration and ethylene production rates, internal atmospheres of CO2 and ethylene, and volatile levels were reduced following CA storage compared with RA storage without and with a prestorage heat treatment. Magness-Taylor and compression firmness, titratable acidity, and sensory scores for firmness, sourness, apple-fruity flavor, and overall acceptability were higher for CA-than for RA-stored fruit. Soluble solids content and sensory scores for sweetness were similar among all treatments. Quality and sensory characteristics were generally similar in heated and nonheated RA-stored fruit, and between 0 and 2 °C in CA- and RA-stored fruit. While one CA regime had a higher CO2 concentration than the others tested, CA effects on quality and sensory characteristics were generally more pronounced at the lower O2 levels. Quality characteristics declined between 2 and 4 months storage. The results indicate that short-term CA storage can maintain instrumental and sensory quality of 'Gala' apples.
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Iyoki, S., K. Shiomi und T. Uemura. „HYO-ON CA STORAGE (CONTROLLED FREEZING POINT AND CONTROLLED ATMOSPHERE STORAGE) OF CHICKEN MEAT“. Acta Horticulturae, Nr. 600 (März 2003): 499–501. http://dx.doi.org/10.17660/actahortic.2003.600.74.
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Burdon, Jeremy, David Billing und Paul Pidakala. „Avoiding Chilling Damage in ‘Hass’ Avocado Fruit by Controlled Atmosphere Storage at Higher Temperature“. HortScience 52, Nr. 8 (August 2017): 1107–10. http://dx.doi.org/10.21273/hortsci12070-17.
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Sea-freight distribution of ‘Hass’ avocado (Persea americana) is by refrigerated containers, sometimes supplemented by controlled atmosphere (CA). With both refrigeration and CA prolonging the storage life of the fruit, there is a question as to whether the technologies can be traded. That is, by using CA at warmer temperatures to extend storage without the risk of chilling damage. In this project, the potential to avoid chilling damage by storing fruit at 7 °C in 2% O2/2% CO2 CA instead of 5 °C in 2% O2/2% CO2 CA or air has been investigated for fruit stored for 4 or 6 weeks. Increasing the storage temperature from 5 °C to 7 °C did not affect the quality of fruit immediately out of CA storage, with no significant difference in skin color, firmness, or skin disorders. Both CA storage regimes, at 5 °C or 7 °C, resulted in better fruit quality than for fruit that had been stored in air at 5 °C. Overall, CA at 7 °C was less effective at retarding the progression of ripening in storage than CA at 5 °C, although after 4 weeks of storage, fruit from both CA regimes took longer to ripen than the air-stored fruit. After 6 weeks of storage, there was no difference in ripening time between fruit that had been stored in CA at 7 °C or in air at 5 °C, with fruit that had been in CA at 5 °C still taking longest to ripen. However, the incidence of diffuse flesh discoloration (DFD) in the air-stored fruit was high compared with that in fruit from CA at 7 °C or 5 °C. The main negative aspect to storing fruit in CA at 7 °C rather than at 5 °C was the higher incidence of rots in ripe fruit. While it was lower in the air-stored fruit, the incidence in fruit that had been stored in CA at 7 °C tended to be higher than that of the fruit stored in CA at 5 °C. It therefore appears that the potential for using CA at slightly higher temperatures to avoid chilling damage rests on the storage duration required and the risk of rots in the fruit.
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Park, Yong Seo, Clara Pelayo, Betty Hess-Pierce und Adel A. Kader. „409 Controlled-Atmosphere Storage of `Shinko' and `Shinsui' Asian Pears“. HortScience 34, Nr. 3 (Juni 1999): 514D—514. http://dx.doi.org/10.21273/hortsci.34.3.514d.
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`Shinko' and `Shinsui' Asian pears were kept in air, 2 kPa O2, 2 kPa O2 + 2.5 kPa CO2, and 2 kPa O2 + 5 kPa CO2 (balance N2 in each treatment) at 0 °C or 5 °C for up to 24 weeks. The three CA treatments reduced respiration (O2 consumption) and ethylene production rates relative to air control pears; these rates were higher at 5 °C than at 0 °C and higher for `Shinsui' than for `Shinko' pears. While `Shinsui' pears had a climacteric pattern of respiration and ethylene production rates, `Shinko' pears produced very small quantities of ethylene and exhibited a non-climacteric respiratory pattern. `Shinko' pears had a much longer postharvest life than `Shinsui' pears (24 weeks vs. 12 weeks at 0 °C). CA treatments had a greater effect on delaying deterioration of `Shinsui' than `Shinko' pears, which were more sensitive to CO2 injury and associated accumulation of fermentative metabolites (acetaldehyde, ethanol, ethyl acetate). `Shinko' pears did not benefit from CA storage and were best kept in air at 0 °C. An atmosphere of 2 kPa O2 with or without up to 5 kPa CO2 delayed flesh breakdown of `Shinsui' pears during storage 0 °C.
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Lehman, Laura J., und George M. Greene. „DELAYS IN REFRIGERATION AND CONTROLLED ATMOSPHERE (CA) STORAGE ALTER APPLE QUALITY“. HortScience 27, Nr. 6 (Juni 1992): 593c—593. http://dx.doi.org/10.21273/hortsci.27.6.593c.
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A two year study of `Golden Delicious' and `York Imperial' apple responses to delayed cooling and CA storage imposition after harvest was completed in 1991. Apples from six to eight commercial orchards were harvested at an acceptable maturity level for long-term storage, subjected to a delay in refrigeration (0,3, or 6 days) followed by a delay in CA storage imposition (0,14, or 28 days), and then stored at 0°c, 2.4% oxygen, and 1.6% carbon dioxide for up to eight months. Fruit acidity, soluble solids content, bitter pit incidence, scald, internal breakdown, and the development of low oxygen injury were not influenced by the delays. Delays often resulted in more rot and excessive weight loss during storage. Delays in both cooling and CA storage imposition had an additive effect on fruit softening, such that the longest delays resulted in the softest fruit.
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Bai, Jinhe, Elizabeth A. Baldwin, Kevin L. Goodner, James P. Mattheis und Jeffrey K. Brecht. „Response of Four Apple Cultivars to 1-Methylcyclopropene Treatment and Controlled Atmosphere Storage“. HortScience 40, Nr. 5 (August 2005): 1534–38. http://dx.doi.org/10.21273/hortsci.40.5.1534.
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Apples [Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf. (`Gala', `Delicious', `Granny Smith' and `Fuji')], pretreated or nontreated with 1-methylcyclopropene (1-MCP, 0.6 to 1.0 μL·L–1 for 18 hours at 20 °C), were stored in controlled atmosphere (CA, 1 to 1.5 kPa O2; 1 to 2 kPa CO2) or in regular atmosphere (RA) for up to 8 months at 1 °C. Firmness, titratable acidity (TA), soluble solids content (SSC), and volatile abundance were analyzed every month directly or after transfer to air at 20 °C for 1 week to determine effect of 1-MCP, storage atmosphere and storage time on apple quality immediately after cold storage and after simulated marketing conditions at 20 °C. The 1-MCP ± CA treatments delayed ripening and prolonged storage life as indicated by delayed loss of firmness and TA in all four cultivars during storage. The 1-MCP ± CA also slightly delayed loss of SSC for `Gala' but had no effect on SSC levels for the other cultivars. There were differences among treatments for firmness and TA content [(1-MCP + RA) > CA] for `Gala', `Delicious', and `Granny Smith' apples, but not for `Fuji'. These differences were generally exacerbated after transfer of fruit to 20 °C for 1 week. A combination of 1-MCP + CA was generally best [(1-MCP + CA) > (1-MCP + RA) or CA] for maintaining `Delicious' firmness and TA. However, the treatments that were most effective at retaining TA and firmness also retained the least volatiles. The results indicate that the efficacy of 1-MCP and CA in maintaining apple quality factors is cultivar dependent and that 1-MCP + RA may be a viable alternative to CA for optimal eating quality for some cultivars.
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Radek, Aulicky, Kolar Vlastimil, Plachy Jan und Stejskal Vaclav. „Field efficacy of brief exposure of adults of six storage pests to nitrogen-controlled atmospheres“. Plant Protection Science 53, No. 3 (28.05.2017): 169–76. http://dx.doi.org/10.17221/136/2016-pps.
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The efficacy of a brief exposure (1, 7, and 10 days) to a nitrogen-controlled atmosphere (N-CA) for major storage<br />pests in a field validation study in the Czech Republic is reported. The main goal was to estimate how quickly the<br />mobile adult stages of six species of storage beetles (Oryzaephilus surinamensis, Cryptolestes ferrugineus, Tribolium<br />confusum, Tribolium castaneum, Sitophilus granarius, and Sitophilus oryzae) are killed after introduction of the<br />infested commodity to prevent their further spread to the surrounding storage bins. The trials were conducted in a<br />metal bin containing 25 t of seeds using the system of continual top-down nitrogen filling to replace the oxygen. The<br />composition of N-CA in the silo was measured continually. The target N-CA concentration (i.e., ≤ 1% O<sub>2</sub> and 99% N<sub>2</sub>)<br />was reached at the bottom of the silo after 12 h of the purging phase of nitrogen silo filling. A one-day exposure to<br />N-CA corresponds to top-down filling, which initially gives higher concentrations of N2 in the upper than in the lower<br />part of the silo: low efficacy was reached at the silo bottom (0–33.3%), while higher efficacy (16.7–100%) was reached<br />at the top of the silo bin. The mortality variation at both locations was species dependent: the most sensitive was O.<br />surinamensis, and the least sensitive were S. granarius and S. oryzae. Seven days of N-CA exposure led to 100% mortality<br />of all tested species except for S. granarius (96.7% mortality at the bottom), while 10 days of N-CA exposure led<br />to 100% mortality of all adults located at both the bottom and the top of the silo. This experiment showed that one<br />day of exposure to N-CA caused significant mortality to reduce the spread of insects from the top of the silo but not<br />from the silo bottom, and 10 days of exposure completely prevent the adult mobile pest stages of all tested species<br />from spreading from the treated silo and causing cross-infestation in the storage facility.
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Harrison, Mike, und Peter Herlihy. „Controlled Atmosphere Systems for Marine Vessels“. Marine Technology and SNAME News 32, Nr. 02 (01.04.1995): 147–50. http://dx.doi.org/10.5957/mt1.1995.32.2.147.
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Controlled atmosphere (CA) preservation of perishable fruit and vegetables represents new opportunities for today's reefer operators. This technology affords the carrier an efficient and economical method of introducing and maintaining a low oxygen atmosphere that, when used in conjunction with temperature control, can significantly enhance the preservation of fruit and vegetables. Improved product quality, new markets, and reduced product losses are benefits realized through the use of hollow fiber membrane air separation technology. Seasonal products, which may be unavailable because of the transit time of shipping, are now a reality for operators utilizing this technology. High-value products such as fresh cut flowers, previously dedicated to air freight, may be a natural extension of the technology. The authors' company is a wholly owned subsidiary of The Dow Chemical Company. Generon supplies hollow fiber membrane systems for the on-site generation of gaseous nitrogen. In 1992 the company provided turnkey design and installation services of controlled atmosphere systems for three fully refrigerated containerships operated by the Great White Fleet. These ABS-classed vessels were the first of their type to fully utilize controlled atmosphere technology for the improved quality and reduction of perishable losses.
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Plotto, Anne, Mina R. McDaniel und James P. Mattheis. „Characterization of `Gala' Apple Aroma and Flavor: Differences between Controlled Atmosphere and Air Storage“. Journal of the American Society for Horticultural Science 124, Nr. 4 (Juli 1999): 416–23. http://dx.doi.org/10.21273/jashs.124.4.416.
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Aroma and flavor characters of `Gala' apples [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf. `Gala'] were identified by 10 trained panelists. A vocabulary of 13 aroma descriptors and 16 flavor descriptors were used to characterize changes in controlled atmosphere (CA) and air, or regular atmosphere (RA) storage over 20 weeks. When compared with RA storage, the intensity of fruity (pear, banana, and strawberry) and floral descriptors decreased after 10 weeks in CA for whole and cut fruit aroma and flavor. During the entire storage period under CA, aroma of cut apples retained high vegetative and citrus characters but had a less intense anise aroma. Sourness and astringency were significantly higher for CA-stored apples, and sweetness was significantly lower. A musty note was perceived in whole apples stored in CA for 20 weeks. Aroma of whole fruit stored for 16 weeks in CA followed by 4 weeks in RA was higher in fruitiness, banana, floral, and anise characters when compared with apples stored 20 weeks in CA. There was no difference between fruit stored in CA followed by RA versus CA stored apples for flavor and aroma of cut fruit. Changes in descriptor ratings during storage are discussed in relation to gas chromatography and olfactometry data obtained with the Osme method.
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Drake, S. R., und T. A. Eisele. „Influence of Harvest Date and Controlled Atmosphere Storage Delay on the Color and Quality of `Delicious' Apples Stored in a Purge-type Controlled-atmosphere Environment“. HortTechnology 4, Nr. 3 (Juli 1994): 260–63. http://dx.doi.org/10.21273/horttech.4.3.260.
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Red color of two strains of `Delicious' apples was increased (25%) by a 10-day delay beyond recommended harvest date for long-term controlled atmosphere (CA) storage. Soluble solids content (SSC) and size also increased, but, depending on strain, up to 12% of firmness was lost at harvest with a 10-day delay. In 2 of 3 years, firmness values in all strains were 73 N or greater, and these fruit lost little firmness during 9 months of CA storage. Soft fruit (<63 N) at harvest resulted in unacceptable firmness after storage, regardless of harvest time or strain of `Delicious'. Immediate (<24 h) establishment of CA conditions resulted in good-quality fruit after storage. Quality loss was evident after a 5-day delay in atmosphere establishment, with no further loss after a 10-day delay. `Oregon Spur' apples had the best red color regardless of harvest. Sensory panel profiles were unable to distinguish among strains, harvest dates, or delays in time of atmosphere establishment. Caution should be exercised when initiating new harvest or storage procedures because growing conditions can vary from one location to another.
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Baxter, Lawford, und Luther Waters. „Controlled Atmosphere Effects on Physical Changes and Ethylene Evolution in Harvested Okra“. HortScience 25, Nr. 1 (Januar 1990): 92–95. http://dx.doi.org/10.21273/hortsci.25.1.92.
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Pods of okra (Abelmoschus esculentus L. Moench) stored in an atmosphere of 5% O2 and 10% CO2 at 10 ± 1C were compared with pods stored in air at the same temperature to determine the effects of storage environment on physical characteristics and ethylene evolution of the pods. Controlled-atmosphere-(CA) stored pods lost less weight, retained total solids and chlorophyll better, and had a higher mucilage viscosity than air-stored pods. Toughness, fibrousness, and incidence of microbial decay were lower in CA-stored pods than in air-stored pods. No differences were seen in the levels of alcohol-insoluble solids or discoloration of the cut surface between pods from the two storage environments. Ethylene evolution was lower in CA- than air-stored pods.
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Bender, R. J., J. K. Brecht, D. J. Huber und S. A. Sargent. „Low-temperature, Controlled-atmosphere Storage of Tree-ripe `Keitt' Mangoes“. HortScience 31, Nr. 4 (August 1996): 604d—604. http://dx.doi.org/10.21273/hortsci.31.4.604d.
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Tree-ripe `Tommy Atkins' mangoes were not injured during storage in controlled atmospheres (CA) for 21 days at 8°C, and the fruit resumed ripening after transfer to air at 20°C (Bender et al., 1995). In our study, tree-ripe `Keitt' mangoes were stored at 5 and 8°C in either 10% or 25% CO2 combined with 5% O2 with control fruit maintained in air. Control fruit had higher percentages of electrolyte leakage than CO2-treated fruit at transfer from the CA and after 3 days in air at 20°C. Fruit stored in 25% CO2 at 5°C had significantly higher concentrations of 1-aminocyclopropane-1-carboxylic acid (ACC), over 0.5 nmol ACC/g fresh weight in mesocarp tissue. All the other treatments had similar ACC levels (<0.3 nmol/g fresh weight) after 21 days in CA. Ethylene production rates at both temperatures were significantly lower in the 10% CO2 treatment than in control fruit and were not detectable in 25% CO2. Ethylene production was similar in all treatments after transfer to air. Fruit from the 25% CO2 treatment at 5°C developed dull, green-grayish spots on the epidermis, but otherwise epidermal color, as determined by chroma and hue angles, did not differ among the treatments. There also were no differences in flesh color and flesh firmness.
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Kawhena, Tatenda Gift, Olaniyi Amos Fawole und Umezuruike Linus Opara. „Application of Dynamic Controlled Atmosphere Technologies to Reduce Incidence of Physiological Disorders and Maintain Quality of ‘Granny Smith’ Apples“. Agriculture 11, Nr. 6 (26.05.2021): 491. http://dx.doi.org/10.3390/agriculture11060491.
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The efficacy of dynamic controlled atmosphere technologies; repeated low oxygen stress (RLOS) and dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF) to control superficial scald development on ‘Granny Smith’ apples during long-term storage was studied. Fruit were stored for 2, 4, 6, 8, and 10 months at 0 °C in DCA-CF (0.6% O2 and 0.8% CO2), regular atmosphere (RA)(≈21% O2 and 90–95% RH), and RLOS treatments: (1) 0.5% O2 for 10 d followed by ultra-low oxygen (ULO) (0.9% O2 and 0.8% CO2) for 21 d and 0.5% O2 for 7 d or (2) 0.5% O2 for 10 d followed by controlled atmosphere (CA) (1.5% O2 and 1% CO2) for 21 d and 0.5% O2 for 7 d. Development of superficial scald was inhibited for up to 10 months and 7 d shelf life (20 °C) under RLOS + ULO and DCA-CF treatments. Apples stored in RLOS + ULO, RLOS + CA, and DCA-CF had significantly (p < 0.05) higher flesh firmness and total soluble solids. The RLOS phases applied with CA or ULO and DCA-CF storage reduced the development of superficial scald by possibly suppressing the oxidation of volatiles implicated in superficial scald development.
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Yahia, Elbadi M., und Marisela Rivera Dominguez. „136 DIFFERENTIAL SCANNING CALORIMETRY (DSC) OF AVOCADO AND MANGO FRUITS STORED IN AN INSECTICIDAL ATMOSPHERE“. HortScience 29, Nr. 5 (Mai 1994): 448b—448. http://dx.doi.org/10.21273/hortsci.29.5.448b.
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Modified and controlled atmospheres with ≤ 0.5% O2 and/or ≥ 50% CO2 are insecticidal. In previous studies we have found that avocado is very sensitive and mango is very tolerant to these atmospheres. We used DSC to study the differences in response between these two fruits, and to relate that with their sensitivity/tolerance to hypoxia. Fresh or lyophilized tissues of fruits stored in air or in an insecticidal atmosphere were scanned at a temperature range of 10 to 145°C at a rate of 10°C/min. There were qualitative and quantitative differences between thermograms. There were fewer endotherms in thermograms of fresh tissue samples than in lyophilized tissue samples. Avocado thermograms showed a major endotherm at ca 15°C and 2 minor endotherms at ca 105-110°C. In addition, mango heating thermograms showed another major endotherm at ca 80°C. This endotherm was not present in the heating thermograms of avocado. and might represent a contributing factor in the tolerance of mango to insecticidal atmospheres.
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Sidhu, Harwinder Singh, Juan Carlos Díaz-Pérez und Daniel MacLean. „Controlled Atmosphere Storage for Pomegranates (Punica granatum L.): Benefits over Regular Air Storage“. HortScience 54, Nr. 6 (Juni 2019): 1061–66. http://dx.doi.org/10.21273/hortsci13796-19.
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Controlled atmosphere (CA) storage has been observed to prolong the shelf life of fresh produce. The objective of this study was to determine whether CA storage performed better than regular air (RA) storage in maintaining fruit quality of six pomegranate (Punica granatum L.) cultivars grown in the state of Georgia. Pomegranate fruit produced in Ty Ty, GA in 2010 and 2011 were stored in CA [5% CO2 + 3% O2, 5 °C, 90% to 95% relative humidity (RH)] or RA (5 °C, 90% to 95% RH) for 3 months. Pomegranate whole fruit and juice were evaluated for various physical and chemical attributes at the end of storage. Fruit differed by cultivar for rind smoothness, fruit cracking, disease incidence, and chilling injury (CI). Fruit stored in CA had a smoother and less shriveled rind, lower CI, fewer disease severity symptoms, and thus better quality than fruit stored in RA. Fruit rind color, total soluble solids (TSS), titratable acidity (TA), and anthocyanin content in fruit juice were unaffected by storage method. The results showed that pomegranate fruit quality was better sustained under CA compared with RA storage.