Controlled Atmosphere Storage of Fruits and Vegetables, Second ...

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Effects and Interactions of CA Storage 13Carbon Dioxide and Oxygen DamageKader (1989, 1993), Meheriuk (1989a,b) andSaltveit (1989) reviewed CO 2and O 2injurysymptoms on some apple cultivars (Table 2.2)and selected fruits and vegetables (Table 2.3).It should be noted that the exposure time todifferent gases will affect their susceptibilityto injury and there may be interactions withthe fruits’ ripeness, harvest maturity or thestorage temperature.Fidler et al. (1973) gave detailed descriptionsof injury caused to different cultivars ofapples stored in atmospheres containing lowO 2or high CO 2levels. Internal injury wasdescribed as often beginning ‘in the vasculartissue and then increases to involve largeareas of the cortex. At first the injury zonesare firm, and have a “rubbery” texture whena finger is drawn over the surface of the cutsection of the fruit. Later, the damaged tissueloses water and typical cork-like cavitiesTable 2.2. Threshold level of O 2or CO 2required to cause injury to apples and typical injury symptoms(Kader, 1989, 1993; Meheriuk, 1989a; Saltveit, 1989).CultivarCO 2injury level(%)CO 2injurysymptomsO 2injury level(%) O 2injury symptomsBoskoop >2 CO 2cavitation 1 Core browning 2 CO 2injury 5 CO 2injury 5 CO 2injury 1.5 CO 2injury 1 Core browning 6 continuous>15 for 10 daysor moreCO 2injury 1 with O 2at3 withO 215 for shortperiodsCO 2injury, corefl ush5 Unknown 5 with O 2Unknown 2.5%Red Delicious >3 Internal browning 5 Unknown 3 Core fl ush, CO 23 Internal disorders
14 Chapter 2Table 2.3. Threshold level of O 2or CO 2required to cause injury to some fruits and vegetables andtypical injury symptoms (Kader, 1989, 1993; Meheriuk, 1989a,b; Saltveit, 1989).CropCO 2injury level(%) CO 2injury symptomsO 2injury level(%) O 2injury symptomsApricot >5 Loss of fl avour, fl eshbrowningArtichoke, >3 Stimulates papusglobedevelopmentAsparagus >10 at 3–6 °C Increased elongation,>15 at 0–3 °C weight gain andsensitivity to chillingand pittingAvocado >15 Skin browning,off-fl avourBanana >7 Green fruit softening,undesirable textureand fl avourBeans: green, >7 for more Off-fl avoursnap than 24 h
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Page 5 and 6: CABI is a trading name of CAB Inter
Page 9 and 10: viiiContentsFruit Ripening 38Hypoba
Page 11 and 12: xContentsJujube 161Kiwifruit, Chine
Page 13 and 14: About the AuthorA. Keith Thompson f
Page 15 and 16: xivPrefacestudying agriculture, hor
Page 19 and 20: 2 Chapter 1vegetables has been the
Page 21 and 22: 4 Chapter 1The term controlled atmo
Page 23 and 24: 6 Chapter 1laboratory was set up as
Page 25 and 26: 8 Chapter 1contain some 1000 t of f
Page 27 and 28: 10 Chapter 1with a total capacity o
Page 29: 12 Chapter 2●●●formation of u
Page 33 and 34: 16 Chapter 2Fig. 2.1. CO 2injury on
Page 35: 18 Chapter 2O 2ethylene accumulatio
Page 39 and 40: 22 Chapter 2the synthesis of carote
Page 41 and 42: 24 Chapter 2regimes were interrupte
Page 43 and 44: 3CA TechnologyIt is crucial for the
Page 45 and 46: 28 Chapter 3maintained until a pres
Page 47 and 48: 30 Chapter 3evaporator coil refrige
Page 49 and 50: 32 Chapter 3Passive scrubbingThe si
Page 51 and 52: 34 Chapter 3almost pure N 2. The O
Page 53 and 54: 36 Chapter 3breath of motorists. Th
Page 55 and 56: 38 Chapter 3Huang et al. (2002) des
Page 57 and 58: 40 Chapter 3green during the 15 day
Page 59 and 60: 42 Chapter 3Electric Codes for Clas
Page 61 and 62: 44 Chapter 4TemperatureLau (1997) a
Page 63 and 64: 5Pre-storage TreatmentsThe applicat
Page 65 and 66: 48 Chapter 5concluded that 1-MCP ca
Page 67 and 68: 50 Chapter 5Rupasinghe et al. (2000
Page 69 and 70: 52 Chapter 5that exogenous ethylene
Page 71 and 72: 54 Chapter 5with non-treated lettuc
Page 73 and 74: 56 Chapter 5fruits that had been in
Page 75 and 76: 58 Chapter 5wall-degrading enzyme a
Page 77 and 78: 6Flavour, Quality and PhysiologyIf
Page 79 and 80: 62 Chapter 6fermentation. Off-flavo
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64 Chapter 6stored in air. Girard a
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66 Chapter 6Table 6.2. Effects of C
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68 Chapter 6Table 6.4. Continued.CO
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70 Chapter 6(Hardenberg et al., 199
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72 Chapter 7they were grown, cultiv
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74 Chapter 78 weeks, the 10% O 2+ 1
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76 Chapter 7Table 7.1. Effects of C
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78 Chapter 7the incidence of rots w
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80 Chapter 7moth larvae to this tre
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82 Chapter 8the same way as CA stor
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84 Chapter 8obtained when the lettu
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86 Chapter 820-25 cm 2 kg −1 frui
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88 Chapter 8fl uctuations in temper
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90 Chapter 8Also high humidity is m
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92 Chapter 8devised. It was claimed
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94 Chapter 8et al. (2004) found tha
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96 Chapter 8Clusters of fruit are a
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98 Chapter 8Table 8.5. Number of da
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100 Chapter 8sensory quality, reduc
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102 Chapter 8loss of the fruits dur
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104 Chapter 8LemonLemons stored at
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106 Chapter 8LoquatThe loquat (Erio
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108 Chapter 8ParsleyDesiccation was
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110 Chapter 8876Colour score543210
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112 Chapter 8resulted in the longes
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114 Chapter 8health and safety impl
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9Recommended CA Storage Conditionsf
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118 Chapter 9Cultivar Regime O 2(%)
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120 Chapter 9months, and at −0.5
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122 Chapter 9Herregods (personal co
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124 Chapter 9be stored. They found
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126 Chapter 9Table 9.1. Recommendat
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128 Chapter 9Granny SmithMeheriuk (
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130 Chapter 9Jonagold(personalKoele
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132 Chapter 9Laxton’s FortuneShar
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134 Chapter 91.5% O 2+ up to 3% CO
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136 Chapter 91.5 °C. Plich (1987)
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138 Chapter 9Fruits of two cultivar
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140 Chapter 9CO 2+ 2-4% O 2but clai
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142 Chapter 9these conditions they
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144 Chapter 9their storage life. CO
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146 Chapter 9able condition for up
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148 Chapter 9intact produce are use
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150 Chapter 9Cactus Pear, Prickly P
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152 Chapter 947 days' storage in 5%
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154 Chapter 9Colney, Pointed Black
Page 173 and 174:
156 Chapter 9comparison of 5, 10, 1
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158 Chapter 9weight loss and delaye
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160 Chapter 9detrimental effects on
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162 Chapter 9O 2, but levels of CO
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164 Chapter 9(1975) recommended sto
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166 Chapter 9of 24-29 °C with 60-7
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168 Chapter 9benomyl (Benlate 50 WP
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170 Chapter 91989b), but Kajiura an
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172 Chapter 9Smittle (1988) found t
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174 Chapter 9Table 9.4. The effects
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176 Chapter 9Pear (Pyrus communis)C
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178 Chapter 9Chen and Varga (1997)
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180 Chapter 9Plum (Prunus domestica
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182 Chapter 9Mechanical propertiesO
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184 Chapter 9topped radishes but in
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186 Chapter 9Spinach (Spinaca olera
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188 Chapter 9species, and it also s
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190 Chapter 9successful storage of
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10TransportA large and increasing a
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194 Chapter 10Table 10.1. Sizes and
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196 Chapter 10installed in a contai
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198 Chapter 10separated O 2is taken
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200 Chapter 10transport experiment
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GlossaryAtmosphere Measurementand C
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204 GlossaryO 2content, then either
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206 Glossary1 atmosphere for 0.0254
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208 GlossaryVLDPEVery low-density p
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ReferencesAbbott, J. 2009. Horticul
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212 ReferencesAl-Ati, T. and Hotchk
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214 ReferencesArtes Calero, F., Esc
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216 ReferencesAtmosphere Research C
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218 ReferencesBurdon, J., Lallu, N.
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220 ReferencesColelli, G., Mitchell
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222 ReferencesDilley, D.R. 2006. De
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224 ReferencesFidler, J.C. 1970. Re
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226 ReferencesGoulart, B.L., Evense
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228 ReferencesHee Ju Park, Ik KooYo
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230 ReferencesJankovic, M. and Drob
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232 ReferencesKerbel, E., Ke, D. an
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234 ReferencesKumar, A. and Brahmac
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236 ReferencesLopez, M.L., Lavilla,
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238 ReferencesMeheriuk, M. 1989a. C
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240 ReferencesNeves, L.C., Bender,
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242 ReferencesPelleboer, H. 1983. A
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244 ReferencesRemón, S., Ferrer, A
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246 ReferencesSaltveit, M.E. 1989.
Page 265 and 266:
248 ReferencesSharples, R.O. and Jo
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250 ReferencesSteffens, C.A., Brack
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252 ReferencesTome, P.H.F., Santos,
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254 ReferencesVisai, C., Vanoli, M.
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256 ReferencesWoodward, J.R. and To
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258 ReferencesZhong Qiu Ping, Xia W
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260 Indexapples continuedhigh-oxyge
Page 279 and 280:
262 Indexcarbon dioxide continuedox
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264 IndexEscherichia coli 104, 111,
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266 Indexlima beans 148lime, hydrat
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268 Indexoxygen continuedultra-low
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270 Indexrespiration continuedin no
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272 IndexVaccinium spp. 157Vacciniu
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