CONTROLLED ATMOSPHERE STORAGE of ?DELICIOUS?APPLES IN HIGH and VARIABLE CARBON DIOXIDE

Abstract

ABSTRACT. Two strains of ‘Delicious’apples were held in controlled atmosphere (CA) storage at various carbon dioxide levels for nine months before removal and evaluation. Oxygen in all atmospheres was 1%, and carbon dioxide levels were 1, 3, or 5% with an additional carbon dioxide treatment that was increased every six weeks from 1 to 5% over the storage period. Storage temperature for all treatments was 1C. Little quality difference was noted for the ‘Delicious’apples immediately after storage or after an eight day ripening period regardless of CO2 level in storage. Mean values for firmness, external and internal color, soluble solids content, titratable acidity and amount of scald did not differ between the

Profile, antioxidant potential, and applicability of phenolic compounds extracted from Spirulina platensis

“…For this reason, these compounds were determined, since they indicate the effect of other compounds altered during aging. The acidity values also varied from 0.1 to 0.2% malic acid, similar to the study carried out by Drake et al (1993) with fruits of the variety 'Golden Delicious' stored at different CO 2 levels (0.18 to 0.19% malic acid). The pH parameter has great importance on oxidative browning of plant tissues, since its decrease may result in reducing the rate of enzymatic browning of a fruit besides being an indicator of microbial activity (Carvalho et al, 2005).…”

Modified atmosphere package for apple ‘Bravo de Esmolfe’

“…The modification of carbon dioxide and oxygen concentration in the atmosphere surrounding the product allows control of microbiological growth, respiration rate, enzymatic activity and oxidation (Brecht, 1995). Apples are known to benefit greatly from controlled atmosphere (CA) storage: an extensive literature exists regarding the effects of CA on the postharvest physiology and quality attributes of apples (Ben-Arie, Levine, Sonego, & Zutkhi, 1993;Chen, Varga, Mielke, & Drake, 1989;Drake, Eisele, & Waelti, 1993;Drake & Eisele, 1994;Lau, Meheriuk, & Olsen, 1983;Little, Faragher, & Taylor, 1982). Nevertheless, since there are differences in tolerance to elevated CO 2 among apple varieties (Kader, 1989), no recommended atmosphere composition exists to be applied to all apple varieties.…”

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

“…Sensory analyses were performed by a panel of seven judges from Tree Top, Inc. (Selah, Wash.) that had been trained in apple juice flavor attributes, as described previously (Drake et al, 1993;Meilgaard et al, 1978aMeilgaard et al, , 1978b. Samples were prepared as described previously (Drake et al, 1993), with the following changes. Each treatment represented seven or eight apples selected at random that were quartered and juiced through a Champion Juicer (Plastaket Mfg.…”