Log in

Relevant bibliographies by topics / Controlled atmosphere storage / Journal articles

Journal articles on the topic 'Controlled atmosphere storage'

To see the other types of publications on this topic, follow the link: Controlled atmosphere storage.

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Controlled atmosphere storage.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Zhao-Jun, Ban, Zhang Jing-Lin, Wang Yong-Jiang, Yang Xiang-Zheng, Yuan Qiu-Ping, Xu Xiao-Juan, and Cai Hai-Ying. "Nutritional Quality of Red Dates (Zizyphus Jujube Mill.) in Response to Modified and Controlled Atmospheric Storage Conditions." Current Topics in Nutraceutical Research 18, no. 1 (June 24, 2018): 46–51. http://dx.doi.org/10.37290/ctnr2641-452x.18:46-51.

Full text

Abstract:

Quality maintenance and ethanol metabolism of red date (Zizyphus jujube Mill.) fruits in response to modified atmosphere and controlled atmosphere (7% CO₂, 3% O₂ plus 90% N₂) were investigated in the present study. Results showed that modified atmosphere and controlled atmosphere significantly maintained higher titratable and ascorbic acid contents during storage at 0°C for 32 days. In addition, ethanol accumulation and alcohol dehydrogenase activity indicated that ethanol metabolism in red dates was substantially inhibited by modified and controlled atmospheric storage conditions. Furthermore, the browning and polyphenoloxidase activity was also delayed by both atmospheric conditions compared with control. By evidence of sensory evaluation, results confirmed that both modified and controlled atmosphere packages contributed to the maintenance of better sweetness, sourness, firmness, juiciness and date flavor as well as overall preference after cold storage. Nonetheless, no significant difference on decay index of red dates was observed between changed atmospheres and untreated control after storage. Results from the present study are of importance to the red date industry on theoretical and practical aspects.

APA, Harvard, Vancouver, ISO, and other styles

2

Izumi, Hidemi, Nathanee P. Ko, and Alley E. Watada. "Controlled-atmosphere Storage of Shredded Carrots." HortScience 30, no. 4 (July 1995): 766D—766. http://dx.doi.org/10.21273/hortsci.30.4.766d.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

3

Nerya, O., A. Gizis, A. Tsyilling, D. Gemarasni, A. Sharabi-Nov, and R. Ben-Arie. "CONTROLLED ATMOSPHERE STORAGE OF POMEGRANATE." Acta Horticulturae, no. 712 (June 2006): 655–60. http://dx.doi.org/10.17660/actahortic.2006.712.81.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Tanaka, K., Y. Matsuo, and J. Egashira. "CONTROLLED ATMOSPHERE STORAGE FOR ONIONS." Acta Horticulturae, no. 440 (December 1996): 669–74. http://dx.doi.org/10.17660/actahortic.1996.440.117.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Art�s, Francisco, J. Gin�s Mar�n, and Juan A. Mart�nez. "Controlled atmosphere storage of pomegranate." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 203, no. 1 (January 1996): 33–37. http://dx.doi.org/10.1007/bf01267766.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Olson Robert, J., Max Liston, and I. Harrison Todd. "5332547 Controlled atmosphere storage container." Environment International 21, no. 3 (January 1995): XVIII. http://dx.doi.org/10.1016/0160-4120(95)99284-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Lange, Diana L., and Arthur C. Cameron. "Controlled-atmosphere Storage of Sweet Basil." HortScience 33, no. 4 (July 1998): 741–43. http://dx.doi.org/10.21273/hortsci.33.4.741.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

8

Czapski, Janusz, and Józef Bąkowski. "Effect of storage conditions on the quality of cultivated mushrooms (Agaricus bisporus (Lange) Sing.)." Acta Agrobotanica 39, no. 2 (2013): 221–34. http://dx.doi.org/10.5586/aa.1986.020.

Full text

Abstract:

A number of quality factors were studied during storage of cultivated mushrooms (<i>Agaricus bisporus</i>) at 2°C in controlled atmospheres. A concentration of 15% CO<sub>2</sub> and 1.5-2% O<sub>2</sub> and an atmosphere with a continuous flow of nitrogen retarded cap expansion and stipe elongation, while 10% CO<sub>2</sub> retarded only cap expansion. Controlled atmospheres suppressed the growth of some microorganisms. The toughness of mushrooms stored in a normal atmosphere at 2°C markedly decreased during storage, while 10% CO<sub>2</sub> and nitrogen atmosphere did not influence toughness as compared to initial mushrooms. The acceptability value of mushrooms in controlled atmospheres was lower during 13 days of storage as compared to normal atmosphere. Normal atmosphere appeared to keep whiteness of mushrooms longer than did other treatments.

APA, Harvard, Vancouver, ISO, and other styles

9

Majidi, H., S. Minaei, M. Almassi, and Y. Mostofi. "Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage." Journal of Food Science and Technology 51, no. 9 (May 22, 2012): 2155–61. http://dx.doi.org/10.1007/s13197-012-0721-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Watkins, Christopher B., and Jacqueline F. Nock. "Controlled-atmosphere Storage of ‘Honeycrisp’ Apples." HortScience 47, no. 7 (July 2012): 886–92. http://dx.doi.org/10.21273/hortsci.47.7.886.

Full text

Abstract:

‘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.

APA, Harvard, Vancouver, ISO, and other styles

11

Weksler, A., S. Lurie, and H. Friedman. "CONTROLLED ATMOSPHERE STORAGE OF 'SPADONA' PEARS." Acta Horticulturae, no. 1071 (February 2015): 81–86. http://dx.doi.org/10.17660/actahortic.2015.1071.6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Khan, Tasmeem Ahmed, and G. Murli Kannan. "Study of controlled atmosphere cold storage." Invertis Journal of Renewable Energy 7, no. 1 (2017): 45. http://dx.doi.org/10.5958/2454-7611.2017.00007.8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Ontai, Stacey L., Robert E. Paull, and Mikal E. Saltveit. "Controlled-atmosphere Storage of Sugar Peas." HortScience 27, no. 1 (January 1992): 39–41. http://dx.doi.org/10.21273/hortsci.27.1.39.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

14

Faubion, Dana F., Mary Lu Arpaia, F. Gordon Mitchell, and Gene Mayer. "CONTROLLED ATMOSPHERE STORAGE OF `HASS' AVOCADOS." HortScience 27, no. 6 (June 1992): 599c—599. http://dx.doi.org/10.21273/hortsci.27.6.599c.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

15

David R Dilley. "Development of controlled atmosphere storage technologies." Stewart Postharvest Review 2, no. 6 (2006): 1–8. http://dx.doi.org/10.2212/spr.2006.6.5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Prange, R. K., and P. D. Lidster. "Controlled atmosphere and lighting effects on storage of winter cabbage." Canadian Journal of Plant Science 71, no. 1 (January 1, 1991): 263–68. http://dx.doi.org/10.4141/cjps91-036.

Full text

Abstract:

Two late-storage cultivars of cabbage, Lennox and Bartolo, were stored in three atmospheres (% oxygen + % carbon dioxide) of air (21 + 0), 3 + 5 and 2.5 + 3 in darkness and in low light, replicated over two seasons. Samples were removed after 3 and 6 mo of storage. Cabbage heads were analyzed for storage and trim loss, disease and physiological disorders. Outer leaves of marketable heads were sampled for chlorophyll content, cell solute leakage, relative water content and colorimetric L (Lightness), hue (color) and saturation (intensity). Neither storage atmosphere nor light affected final and marketable head weights. Controlled atmosphere storage reduced disease, although disease problems were mainly superficial; penetration through the head was not enough to cause trim losses or yield reductions. Controlled atmosphere helped to retain green color in Lennox, which was less green than Bartolo. There was a beneficial effect of light on reduction of physiological disorders, indicating that future research using a higher radiation level in storage may reduce trim losses, enhance leaf color, and improve marketability of stored cabbage. Key words: Controlled atmosphere, light, cabbage, color, disease, cell leakage

APA, Harvard, Vancouver, ISO, and other styles

17

Park, Seok Ho, Ho Hyun Chun, Dong Soo Choi, Seung Ryul Choi, Jin Se Kim, Sung Sik Oh, and Jin Su Lee. "Development of Controlled Atmosphere Container Using Gas Separation Membrane for the Storage of Agricultural Products." Food Engineering Progress 19, no. 1 (February 28, 2015): 70–75. http://dx.doi.org/10.13050/foodengprog.2015.19.1.70.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Kaur, Jaspreet, Raouf Aslam, and Panayampadan Afthab Saeed. "Storage structures for horticultural crops: a review." Environment Conservation Journal 22, SE (March 8, 2021): 95–105. http://dx.doi.org/10.36953/ecj.2021.se.2210.

Full text

Abstract:

Most of the horticultural crops are seasonal, having a relatively short harvesting season, and most of them are highly perishable. Hence, proper storage of the horticultural crops using appropriate methods would prolong their availability. The present article gives details about various storage structures classified into two categories, i.e., traditional storage/low-cost storage technologies and improved methods/ modern methods /high-cost storage technologies. Traditional storage structures can be beneficial for farmers needing a small-scale storage system. These systems include in-situ storage, sand and coir, clamps, pits, cellars, ventilated storage, and evaporative cooling. On the other hand, modern methods include refrigerated storages like cold storages, environment-controlled storage (controlled atmospheric storage), modified atmosphere storage, and hypobaric storage. All the storage methods are equally important and can provide high revenue to the farmers and food industries.

APA, Harvard, Vancouver, ISO, and other styles

19

MartÌnez-Damian, Ma Teresa, and Marita I. Cantwell. "350 Quality Changes of Spinach Stored in Controlled and Modified Atmospheres." HortScience 34, no. 3 (June 1999): 503E—503. http://dx.doi.org/10.21273/hortsci.34.3.503e.

Full text

Abstract:

Spinach is not packed commercially in modified-atmosphere packaging due to difficulties in maintaining beneficial conditions during distribution, where temperature fluctuations can occur. However, low O2 and high CO2 atmospheres can be useful to retard yellowing and deterioration. In two experiments we studied developing and full-size leaves stored at 7.5 °C in air and controlled atmospheres of 0.5% O2 + 10%CO2 and 5%O2 + 10% or 20% CO2. Subjective quality evaluations (visual quality, decay, discoloration, off-odors, and yellowing) and objective evaluations (L*a*b* color values, chlorophyll, pH and titratable acidity, ammonia, and ethanol and acetaldehyde) were conducted every 3 days during 15 days. The developing leaves had higher visual quality and lower off-odor scores during storage than did the full-size leaves. In air storage, leaves were below the limit of salability by day 12. The atmospheres containing 10% CO2 were similarly effective in maintaining the visual quality and greenness of the leaves, and reduced off-odors in developing but not full-size leaves. The 20% CO2 atmosphere resulted in some leaf damage. Ammonia concentrations increased during storage, with lowest and highest concentrations in leaves stored in air and 20% CO2, respectively. Tissue pH only slightly increased from 6.5 in air-stored samples, but increased notably during storage in the controlled atmospheres. At 2.5 and 7.5 °C, a plastic film providing a 5% O2 and 6% CO2 atmosphere resulted in better quality spinach than that obtained with either a 10% O2 and 3% CO2 package atmosphere or the commercial perforated polybag.

APA, Harvard, Vancouver, ISO, and other styles

20

Drake, Stephen R. "Elevated Carbon Dioxide Storage of `Anjou' Pears Using Purge-controlled Atmosphere." HortScience 29, no. 4 (April 1994): 299–301. http://dx.doi.org/10.21273/hortsci.29.4.299.

Full text

Abstract:

`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.

APA, Harvard, Vancouver, ISO, and other styles

21

Blankenship, Sylvia M. "The Effect of Ethylene during Controlled-atmosphere Storage of Bananas." HortScience 31, no. 4 (August 1996): 638a—638. http://dx.doi.org/10.21273/hortsci.31.4.638a.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

22

Smith, Richard B. "Controlled Atmosphere Storage of `Redcoat' Strawberry Fruit." Journal of the American Society for Horticultural Science 117, no. 2 (March 1992): 260–64. http://dx.doi.org/10.21273/jashs.117.2.260.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

23

Truter, A. B., and J. C. Combrink. "CONTROLLED AND MODIFIED ATMOSPHERE STORAGE OF BANANAS." Acta Horticulturae, no. 275 (July 1990): 631–38. http://dx.doi.org/10.17660/actahortic.1990.275.78.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Kupferman, E. "CONTROLLED ATMOSPHERE STORAGE OF APPLES AND PEARS." Acta Horticulturae, no. 600 (March 2003): 729–35. http://dx.doi.org/10.17660/actahortic.2003.600.111.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Mitcham, Elizabeth J. "Controlled Atmosphere Storage of Fruits and Vegetables." HortScience 34, no. 6 (October 1999): 1132–33. http://dx.doi.org/10.21273/hortsci.34.6.1132.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Luchsinger, L., C. Mardones, and J. Leshuk. "CONTROLLED ATMOSPHERE STORAGE OF 'BING' SWEET CHERRIES." Acta Horticulturae, no. 667 (February 2005): 535–38. http://dx.doi.org/10.17660/actahortic.2005.667.79.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Prestes, Sarah Lemos Cogo, Fabio Rodrigo Thewes, Cláudia Kaehler Sautter, and Auri Brackmann. "Storage of yerba maté in controlled atmosphere." Ciência Rural 44, no. 4 (April 2014): 740–45. http://dx.doi.org/10.1590/s0103-84782014000400028.

Full text

Abstract:

The aim of this study was to evaluate the effect of controlled atmosphere in the change of color, chlorophyll degradation and phenolic compounds concentration in yerba maté thickly ground (“cancheada”) and thinly milled (“socada”). Yerba maté samples from the towns of Arvorezinha (RS - Brazil) and São Mateus do Sul (PR - Brazil) were stored in four levels of oxygen (1, 3, 6 and 20.9kPa of O2) and four levels of carbon dioxide (0, 3, 6 and 18kPa of CO2) and then were analyzed, after nine months of storage. According to the results, the O2 partial pressure reduction decreased the loss of green coloration, kept a higher content of chlorophylls and of total phenolic compounds. In relation to the different levels of CO2, a response as remarkable as O2 was not observed. The yerba maté that was thickly ground (“cancheada”) presented a better storage potential than the one thinly milled (“socada”) in the storage with O2 and with CO2. The 1kPa of O2 condition kept the yerba maté greener and with a higher content of chlorophylls and of total phenolic compounds after nine months of storage. The CO2 partial pressure kept the yerba maté coloration greener and with a higher content of chlorophylls and of total phenolic compounds, regardless of the level used, in the maté from both cultivation areas.

APA, Harvard, Vancouver, ISO, and other styles

28

Bell, C. H. "Controlled atmosphere storage of fruits and vegetables." Journal of Stored Products Research 38, no. 1 (January 2002): 93. http://dx.doi.org/10.1016/s0022-474x(00)00045-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Watkins, C. B., K. L. McMath, J. H. Bowen, C. J. Brennan, S. L. McMillan, and D. P. Billing. "Controlled atmosphere storage of ‘Granny Smith’ apples." New Zealand Journal of Crop and Horticultural Science 19, no. 1 (January 1992): 61–68. http://dx.doi.org/10.1080/01140671.1991.10418107.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Koyuncu, M. A., T. Dilmaçünal, and O. Özdemir. "MODIFIED AND CONTROLLED ATMOSPHERE STORAGE OF APRICOTS." Acta Horticulturae, no. 876 (October 2010): 55–66. http://dx.doi.org/10.17660/actahortic.2010.876.5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Al-Harthy, A. S., A. R. East, E. W. Hewett, and A. J. Mawson. "CONTROLLED ATMOSPHERE STORAGE OF 'OPAL STAR' FEIJOA." Acta Horticulturae, no. 876 (October 2010): 401–8. http://dx.doi.org/10.17660/actahortic.2010.876.55.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Dilley, D. R. "CONTROLLED ATMOSPHERE STORAGE â CHRONOLOGY AND TECHNOLOGY." Acta Horticulturae, no. 857 (April 2010): 493–502. http://dx.doi.org/10.17660/actahortic.2010.857.62.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Stănică, F., D. E. Dicianu, A. C. Butcaru, and M. J. Liu. "Jujube fruits behavior at controlled atmosphere storage." Acta Horticulturae, no. 1287 (August 2020): 317–20. http://dx.doi.org/10.17660/actahortic.2020.1287.40.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Lévesque, P. Guy, Jennifer R. DeEll, and Dennis P. Murr. "Sequential Controlled Atmosphere Storage for `McIntosh' Apples." HortScience 41, no. 5 (August 2006): 1322–24. http://dx.doi.org/10.21273/hortsci.41.5.1322.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

35

Peppelenbos, Herman W. "Controlled atmosphere storage of fruits and vegetables." Postharvest Biology and Technology 8, no. 3 (July 1996): 237–38. http://dx.doi.org/10.1016/0925-5214(96)90006-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

DeEll, Jennifer R., and Behrouz Ehsani-Moghaddam. "Delayed controlled atmosphere storage affects storage disorders of ‘Empire’ apples." Postharvest Biology and Technology 67 (May 2012): 167–71. http://dx.doi.org/10.1016/j.postharvbio.2012.01.004.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Martínez-Morales, Arturo, Iran Alia-Tejacal*, María-Teresa Colinas-León, and María-Teresa Martínez-Damián. "Storage of Zapote Mamey Fruit under Controlled Atmosphere." HortScience 39, no. 4 (July 2004): 806A—806. http://dx.doi.org/10.21273/hortsci.39.4.806a.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

38

Drake, S. R., T. A. Eisle, and H. Waelti. "CONTROLLED ATMOSPHERE STORAGE OF `DELICIOUS' APPLES IN HIGH CARBON DIOXIDE." HortScience 27, no. 6 (June 1992): 593b—593. http://dx.doi.org/10.21273/hortsci.27.6.593b.

Full text

Abstract:

`Delicious' apples were held in controlled atmosphere (CA) storage at various carbon dioxide (CO2) levels for 9 months. CO2 levels were either 1, 3, or 5% with an additional treatment that was increased by 1% every 6 weeks to a maximum of 5%. For each treatment oxygen was 1%, and storage temperature was 1°C. Little quality difference was noted for the `Delicious' apples immediately after storage or after an 8 day ripening period. Firmness, external or internal color, titratable acidity and amount of scald showed no difference among the different storage treatments. Total carbohydrates and fructose were higher in apples stored at CO2 levels above 1 %. Sensory panelists found no flavor difference in `Delicious' apples regardless of CO2 storage level atmospheres. If one considers the substantial cost savings that are possible with increased CO2 in the storage system, there is good reason to increase the CO2 storage level in long term storage.

APA, Harvard, Vancouver, ISO, and other styles

39

MATCHES, JACK R., and MIGUEL E. LAYRISSE. "Controlled Atmosphere Storage of Spotted Shrimp (Pandalus platyceros)." Journal of Food Protection 48, no. 8 (August 1, 1985): 709–11. http://dx.doi.org/10.4315/0362-028x-48.8.709.

Full text

Abstract:

Spotted shrimp (Pandalus platyceros) were stored head on and head off on melting ice in air and controlled atmosphere for 14 d to test effects of controlled atmosphere on storage life of the shrimp. Pure carbon dioxide was allowed to flow through the controlled atmosphere chamber at the rate of 0.5 L/min maintaining a 100% CO2 atmosphere. Aerobic bacteria counts, ammonia, weight loss and sensory analyses were determined initially and after 7 and 14 d. Bacterial counts increased more rapidly and to higher levels in air pack than controlled atmosphere samples. The levels of ammonia were very low in the fresh shrimp and increased to 21 and 16 mg% in head-on and head-off air-pack samples, respectively. The levels reached only 12 and 6 mg% in similar samples stored in CO2. Weight loss was greater for shrimp stored in CO2 than in air. Sensory evaluation showed air-pack head-off samples to be unacceptable after 14 d of storage but CO2-packed samples had only moderate discoloration and no detectable off-odors. These data show that spotted shrimp could be shipped on ice under controlled atmosphere to fresh fish markets.

APA, Harvard, Vancouver, ISO, and other styles

40

El-Shiekh, Ahmed F., and David H. Picha. "EFFECT OF CONTROLLED ATMOSPHERE STORAGE ON PEACH QUALITY." HortScience 25, no. 8 (August 1990): 854f—854. http://dx.doi.org/10.21273/hortsci.25.8.854f.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

41

Izumi, Hidemi, and Alley E. Watada. "920 PB 461 CONTROLLED ATMOSPHERE AFFECT STORAGE QUALITY OF ZUCCHINI SQUASH SLICES." HortScience 29, no. 5 (May 1994): 566a—566. http://dx.doi.org/10.21273/hortsci.29.5.566a.

Full text

Abstract:

Physiology and quality of CaCl2 treated or nontreated `Elite' zucchini squash slices were monitored during storage in air, low O2 (0.25, 0.5 and 1%) or high CO2 (3, 6, and 10%) atmosphere at 10C. O2 consumption and CO2 production were reduced under low O2 and high CO2 atmospheres and the reduction was greater with low O2. C2H4 production was reduced with low O2 and initially with high CO2. After day 2 or 4, C2H4 production under high CO2 increased with the increase being greater at the lower CO2 level. The amount and severity of injury/decay were less under low O2 and high CO2 than air atmosphere. Slices stored under 0.25% O2 atmosphere had less weight loss and injury/decay and greater shear force and ascorbic acid content than those held in air atmosphere. Microbial count, pH, and color were affected by the low O2 only on the last day. CaCl2 had no additive effect.

APA, Harvard, Vancouver, ISO, and other styles

42

HOLLEY, R. A., P. DELAQUIS, N. RODRIGUE, G. DOYON, J. GAGNON, and C. GARIÉPY. "Controlled-Atmosphere Storage of Pork Under Carbon Dioxide." Journal of Food Protection 57, no. 12 (December 1, 1994): 1088–93. http://dx.doi.org/10.4315/0362-028x-57.12.1088.

Full text

Abstract:

Fresh pork loin slices were packaged under three different anoxic atmospheres (100% N2, 100% CO2 and 50% N2 + 50% CO2) and kept at two storage temperatures (−1°C and 4°C) and two pressures (1.0 and 1.2 atm.) in reusable, gas impermeable metal boxes. A gas headspace to meat weight ratio of >31 per kg was maintained. Carbon dioxide concentrations were unchanged (controlled) during storage. Microbiological, biochemical and physical measurements were made during the 3-week storage period. While atmospheric pressure did not have a significant impact on shelf-life, samples stored at −1°C were satisfactory at 21 days in both CO2 treatments. Samples under N2 did not fare so well, showing higher levels of psychrotrophic bacteria after 18 days at −1°C and 14 days at 4°C. Samples kept in N2 at 4°C were spoiled within 2 weeks. Bacterial growth was slowest under 100% CO2, but samples stored under 50%–50% N2–CO2 at 4°C were also observed to be in good microbiological condition at 21 days of storage. Use of CO2-containing atmospheres provided more than 7 extra days of shelf-life at 4°C over that attainable under 100% N2. Shelf-life at −1°C was improved by 3 to 4 days over that at 4°C. Except for the length of time in storage, treatments had only a minor effect on pH, color, water holding capacity and shear force. These physicochemical characteristics were not factors which limited shelf-life.

APA, Harvard, Vancouver, ISO, and other styles

43

Goliáš, J., J. Létal, J. Balík, and J. Kožíšková. "Effect of controlled atmosphere storage on production of volatiles and ethylene from cv. Zaosuli pears." Horticultural Science 43, No. 3 (August 12, 2016): 117–25. http://dx.doi.org/10.17221/160/2015-hortsci.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Iyoki, S., K. Shiomi, and T. Uemura. "HYO-ON CA STORAGE (CONTROLLED FREEZING POINT AND CONTROLLED ATMOSPHERE STORAGE) OF CHICKEN MEAT." Acta Horticulturae, no. 600 (March 2003): 499–501. http://dx.doi.org/10.17660/actahortic.2003.600.74.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Mattheis, James, and John K. Fellman. "Impacts of Modified Atmosphere Packaging and Controlled Atmospheres on Aroma, Flavor, and Quality of Horticultural Commodities." HortTechnology 10, no. 3 (January 2000): 507–10. http://dx.doi.org/10.21273/horttech.10.3.507.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

46

Sanchís, Elena, Milagros Mateos, and María B. Pérez-Gago. "Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed “Rojo Brillante” persimmons." Food Science and Technology International 23, no. 1 (July 9, 2016): 3–16. http://dx.doi.org/10.1177/1082013216652800.

Full text

Abstract:

The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut “Rojo Brillante” persimmon quality was investigated. Persimmon slices were dipped in 10 g L−1 ascorbic acid, 10 g L−1 citric acid or water and were stored in different controlled atmospheres at 5 ℃. Controlled atmosphere conditions were 21 kPa O2 + 10 kPa CO2 (Atm-B), 21 kPa O2 + 20 kPa CO2 (Atm-C), 5 kPa O2 + 10 kPa CO2 (Atm-D) and 5 kPa O2 in the absence of CO2 (Atm-E). Air (Atm-A) was used as a control. Atmospheres with high CO2 concentrations induced darkening, associated with a flesh disorder known as “internal flesh browning”. Only the samples placed in Atm-E, and treated with 10 g L−1 ascorbic acid or 10 g L−1 citric acid, controlled enzymatic browning, reduced firmness loss and prevented the “internal flesh browning” disorder. The maximum limit of marketability was achieved in the samples treated with 10 g L−1 citric acid and stored in Atm-E for nine storage days at 5 ℃. The total vitamin C, free radical scavenging activity, total phenolic content and total carotenoids of the fresh-cut “Rojo Brillante” persimmons were affected by maturity stage at harvest, whereas antibrowning dips and controlled atmosphere storage had no clear effect.

APA, Harvard, Vancouver, ISO, and other styles

47

Rogiers, Suzy Y., and N. Richard Knowles. "Efficacy of low O2 and high CO2 atmospheres in maintaining the postharvest quality of saskatoon fruit (Amelanchier alnifolia Nutt.)." Canadian Journal of Plant Science 80, no. 3 (July 1, 2000): 623–30. http://dx.doi.org/10.4141/p99-129.

Full text

Abstract:

Changes in fruit quality of saskatoon (cvs. Pembina, Smoky, Northline, and Thiessen) stored under three O2 levels (2, 10, and 21%) factorially combined with two CO2 concentrations (0.035% and 5%) were assessed during 56 d of storage at 0.5 °C. The 5% CO2 atmosphere combined with 21 or 10% O2 was most effective at minimizing losses in fruit soluble solids, anthocyanins, firmness, and fresh weight. Fungal colonization of fruit after 8 wk of storage was eliminated in 5% CO2 at all O2 concentrations. Storage of fruit in 0.035% CO2 and 21 or 10% O2 resulted in the highest titratable acidity and lowest ethanol concentrations. Ethanol did not exceed 0.03% in fruit stored in any of the atmospheres. While changes in some of the quality characteristics of fruit during storage were cultivar dependent, differences among cultivars were small, and all four cultivars benefited from controlled atmosphere storage. Key words:Amelanchier alnifolia, saskatoon fruit, controlled atmosphere, postharvest quality

APA, Harvard, Vancouver, ISO, and other styles

48

Johnson, D. S. "CONTROLLED ATMOSPHERE STORAGE OF APPLES IN THE UK." Acta Horticulturae, no. 485 (March 1999): 187–94. http://dx.doi.org/10.17660/actahortic.1999.485.25.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Özer, M. H., A. Eris, R. Türk, and N. Sivritepe. "A RESEARCH ON CONTROLLED ATMOSPHERE STORAGE OF KIWIFRUIT." Acta Horticulturae, no. 485 (March 1999): 293–300. http://dx.doi.org/10.17660/actahortic.1999.485.41.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Chu, C. L., and E. M. Lauro. "MONITORING OF CONTROLLED ATMOSPHERE STORAGE BY MICRO-COMPUTER." Acta Horticulturae, no. 157 (January 1985): 41–44. http://dx.doi.org/10.17660/actahortic.1985.157.3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!