Fruit storage, controlled atmosphere

Huyskens-Keil S, Prono-Widayat H, Liidders P and Schreiner M. 2005. Postharvest quality of pepino (Solarium muricatum Ait.) fruit in controlled atmosphere storage. J Food Eng 77(3) 628-634. 

Sozzi GO, Trinchero GD and Fraschina AA. 1999. Controlled-atmosphere storage of tomato fruit low oxygen or elevated carbon dioxide levels alter galactosidase activity and inhibit exogenous ethylene action. J Sci Food Agric 79(8) 1056—1070. 

Weichmann J. 1986. The effect of controlled-atmosphere storage on the sensory and nutritional quality of fruits and vegetables. Hort Rev 8 101-127. 

Thompson, A. K. (1998). Controlled atmosphere storage of fruits and vegetables. CAB International, Biddles Ltd, Guildford and King s Lynn, UK, 201-203. 

Dustan, G.G. (1963) The effect of standard cold storage and controlled atmosphere storage on survival of larvae of the oriental fruit moth. Journal of Economic Entomology 56, 167-169. 

All fruits respire oxygen and, in doing so, start to decay. If the oxygen concentration can be reduced, the rate of respiration will be slowed and the storage life maybe extended. The maintenance of a low partial pressure of oxygen requires a gas-tight structure to prevent diffusion. Such controlled atmosphere stores are carefully constructed and sealed to achieve this, and are generally termed gas stores. 

Controlled-atmosphere (CA) storage can extend the storage life of fruits and vegetables by decreasing metabolism and suppressing postharvest decay. 

Many investigators are seeking further improvements in the handling of fresh produce. Among methods receiving much attention are the use of postharvest chemicals, retardants of senescence, thermal treatment, controlled atmospheres, new packaging techniques, better temperature control in storage and transit, and irradiation. One method may work well with one fruit or a particular variety of fruit but not with another fruit. 

Some fruit and vegetables are stored under atmospheres enriched in CO2 and with reduced levels of O2. These storage conditions have a marked effect on phenolic metabolism and phenolic composition. Thus, Williams pears stored in air accumulate more phenol ics than fruits stored under controlled atmospheres (1% C02-l% O2 and 3% C02-3%02). A controlled atmosphere, then, strongly reduces the ability of pears to synthesise phenolic compounds [153]. 

The large-scale storage of fruit, particularly apples and pears, is now carried out under refrigeration ( 4°C) and in a chemically controlled atmosphere where the oxygen concentration is reduced to below 4% (v/v). The onset of fruit deterioration is heralded by the production of ethanol, which may be detected by online analyzers of the headspace type. 

Balancing gas permeabilities. Controlled atmospheres are commonly used in storage chambers for prolonging the life of some fruits. The extension of this to the transportation of apples and pears is an area of active research and development. Containers for overseas shipping that... 

Mattheis JP, Roberts RG (1993) Fumigation of sweet cherry (Prunus avium Bing) fruit with low molecular weight aldehydes for postharvest decay control. Plant Dis 77 810-814 Mattheis JP, Buchanan DA, Fellman JK (1991) Change in apple fruit volatiles after storage in atmospheres inducing anaerobic metabolism. J Agric Food Chem 39 1602-1605... 

---