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

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ContentsAbout the AuthorPrefaceAcknowledgementsxiixiiixv1 Introduction 1CA Storage History 12 Effects and Interactions of CA Storage 11Carbon Dioxide and Oxygen Damage 13High Oxygen Storage 17Carbon Dioxide Shock Treatment 18Total Nitrogen or High Nitrogen Storage 19Ethylene 20Carbon Monoxide 22Temperature 22Humidity 22Delayed CA Storage 23Interrupted CA Storage 23Residual Effects of CA Storage 243 CA Technology 26Temperature Control 28Humidity Control 29Gas Control Equipment 30Oxygen Control 31Carbon Dioxide Control 31Generating Equipment 35Static CA 35Dynamic CA 35Membrane Systems 37Sealed Plastic Tents 37vii
viiiContentsFruit Ripening 38Hypobaric Storage 38Hyperbaric Storage 40Modelling 41Safety 414 Harvest and Preharvest Factors 43Fertilizers 43Temperature 44Water Relations 44Harvest Maturity 445 Pre-storage Treatments 46High Temperature 46N-dimethylaminosuccinamic Acid 471-Methylcyclopropene 47Aminoethoxyvinylglycine 586 Flavour, Quality and Physiology 60Flavour 60Off-flavours 61Volatile Compounds 62Acidity 63Nutrition 64Respiration Rate 687 Pests and Diseases 71Physiological Disorders 71Diseases 76Bacteria 78Insects 788 Modified Atmosphere Packaging 81Film Types 82Film Permeability 82Gas Flushing 83Quantity of Product 84Perforation 84Adjustable Diffusion Leak 84Absorbents 86Humidity 87Temperature 88Chilling Injury 88Shrink-wrapping 88Vacuum Packing 88Modified Interactive Packaging 89Minimal Processing 90Equilibrium Modified Atmosphere Packaging 91Modelling 91Some MA Packaging Recommendations 93Safety 113
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Page 11 and 12: xContentsJujube 161Kiwifruit, Chine
Page 13 and 14: About the AuthorA. Keith Thompson f
Page 15 and 16: xivPrefacestudying agriculture, hor
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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 and 30: 12 Chapter 2●●●formation of u
Page 31 and 32: 14 Chapter 2Table 2.3. Threshold le
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
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42 Chapter 3Electric Codes for Clas
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44 Chapter 4TemperatureLau (1997) a
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5Pre-storage TreatmentsThe applicat
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48 Chapter 5concluded that 1-MCP ca
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50 Chapter 5Rupasinghe et al. (2000
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52 Chapter 5that exogenous ethylene
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54 Chapter 5with non-treated lettuc
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56 Chapter 5fruits that had been in
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58 Chapter 5wall-degrading enzyme a
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6Flavour, Quality and PhysiologyIf
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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%
Page 171 and 172:
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
Page 185 and 186:
168 Chapter 9benomyl (Benlate 50 WP
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170 Chapter 91989b), but Kajiura an
Page 189 and 190:
172 Chapter 9Smittle (1988) found t
Page 191 and 192:
174 Chapter 9Table 9.4. The effects
Page 193 and 194:
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
Page 227 and 228:
ReferencesAbbott, J. 2009. Horticul
Page 229 and 230:
212 ReferencesAl-Ati, T. and Hotchk
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214 ReferencesArtes Calero, F., Esc
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216 ReferencesAtmosphere Research C
Page 235 and 236:
218 ReferencesBurdon, J., Lallu, N.
Page 237 and 238:
220 ReferencesColelli, G., Mitchell
Page 239 and 240:
222 ReferencesDilley, D.R. 2006. De
Page 241 and 242:
224 ReferencesFidler, J.C. 1970. Re
Page 243 and 244:
226 ReferencesGoulart, B.L., Evense
Page 245 and 246:
228 ReferencesHee Ju Park, Ik KooYo
Page 247 and 248:
230 ReferencesJankovic, M. and Drob
Page 249 and 250:
232 ReferencesKerbel, E., Ke, D. an
Page 251 and 252:
234 ReferencesKumar, A. and Brahmac
Page 253 and 254:
236 ReferencesLopez, M.L., Lavilla,
Page 255 and 256:
238 ReferencesMeheriuk, M. 1989a. C
Page 257 and 258:
240 ReferencesNeves, L.C., Bender,
Page 259 and 260:
242 ReferencesPelleboer, H. 1983. A
Page 261 and 262:
244 ReferencesRemón, S., Ferrer, A
Page 263 and 264:
246 ReferencesSaltveit, M.E. 1989.
Page 265 and 266:
248 ReferencesSharples, R.O. and Jo
Page 267 and 268:
250 ReferencesSteffens, C.A., Brack
Page 269 and 270:
252 ReferencesTome, P.H.F., Santos,
Page 271 and 272:
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
Page 277 and 278:
260 Indexapples continuedhigh-oxyge
Page 279 and 280:
262 Indexcarbon dioxide continuedox
Page 281 and 282:
264 IndexEscherichia coli 104, 111,
Page 283 and 284:
266 Indexlima beans 148lime, hydrat
Page 285 and 286:
268 Indexoxygen continuedultra-low
Page 287 and 288:
270 Indexrespiration continuedin no
Page 289:
272 IndexVaccinium spp. 157Vacciniu
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