Dynamic controlled atmosphere for prevention of internal browning disorders in ‘Rocha’ pear

Deuchande, Teresa; Carvalho, S.M.P.; Guterres, Umbelina; Fidalgo, Fernanda; Isidoro, N.; Larrigaudière, Christian; Vasconcelos, Marta W.

doi:10.1016/j.lwt.2015.08.075

Cited by 31 publications

(20 citation statements)

References 26 publications

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“…There are several different types of conditions for pear storage. The most common in Portugal are the normal atmosphere (NA) (20–21% O 2 , 0.03% CO 2 , 78–79% N 2 , and a set of other trace gases) [ 6 ]; the controlled atmosphere (CA) (using a combination of refrigeration temperature (−0.5 °C), high relative humidity (95%), and control of the partial pressure of atmospheric gases inside the chambers: O 2 (2–3 kPa) and CO 2 (0.5–0.7 kPa)) [ 5 , 7 ]; and the dynamic controlled atmosphere (DCA), where the concentration of O 2 is gradually reduced to the lower limit tolerated by the fruit (less than 1 kPa) [ 8 ]. While in a normal atmosphere the fruits can only be kept for a maximum period of 5 months, in a dynamic controlled atmosphere they can be kept for up to 10 months [ 3 , 5 , 6 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…During storage, the refrigeration temperature must be adequate to reduce the ripening speed, production of ethylene, respiration rate, and consequent changes in the microbial activity. Each product has an optimum storage/preservation temperature [ 8 , 9 ], and pears have a storage temperature that varies between −0.5 and 1 °C [ 9 ]. The control of the relative humidity of the air is another decisive factor in long storage, since it reduces the loss of water in the fruit tissues.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Fingerprint of “Pera Rocha do Oeste”. A PDO Pear Native from Portugal

Pedro

Coelho

Péres

et al. 2020

Foods

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“Pera Rocha do Oeste” is a pear (Pyrus communis L.) variety native from Portugal with a Protected Designation of Origin (PDO). To supply the world market for almost all the year, the fruits are kept under controlled storage. This study aims to identify which classical physicochemical parameters (colour, total soluble solids (TSS), pH, acidity, ripening index, firmness, vitamin C, total phenols, protein, lipids, fibre, ash, other compounds including carbohydrates, and energy) could be fingerprint markers of PDO “Pera Rocha do Oeste”. For this purpose, a data set constituting fruits from the same size, harvested from three orchards of the most representative PDO locations and stored in refrigerated conditions for 2 or 5 months at atmospheric conditions or for 5 months under a modified atmosphere, were selected. To validate the fingerprint parameters selected with the first set, an external data set was used with pears from five PDO orchards stored under different refrigerated conditions. Near infrared (NIR) spectroscopy was used as a complementary tool to assess the global variability of the samples. The lightness of the pulp; the b* CIELab coordinate of the pulp and peel; and the pulp TSS, pH, firmness, and total phenols, due to their lower variability, are proposed as fingerprint markers of this pear.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physicochemical Fingerprint of “Pera Rocha do Oeste”. A PDO Pear Native from Portugal

Pedro

Coelho

Péres

et al. 2020

Foods

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“…In contrast, the levels of AA correlated negatively with IBD incidence and severity and were clearly associated with healthy fruit. This negative correlation has been extensively reported in the literature, but thus far it was not possible to establish a direct link between the levels of AA and the development of IBD. For instance, Veltman et al .…”

Section: Resultsmentioning

confidence: 99%

“…5,9,15 -18 Associated with these hypotheses, several biochemical parameters have been correlated with IBD development. Among these, the most well established are: (1) ascorbic acid, whose oxidation and degradation have been previously linked to increased IBD incidence in pears stored under regular and extreme conditions; 5,14,19,20 (2) fermentative metabolites (ethanol and acetaldehyde), reported to be highly correlated with IBD incidence in 'Rocha' pear stored under regular and high CO 2 conditions; 3,5 (3) PPO, suggested to play a direct role in IBD development in 'Rocha' pear stored under regular and high CO 2 conditions; 5 and (4) peroxidase (POX), previously reported to be involved in IBD development. 21 Despite this general knowledge, there are still very few studies oriented towards the determination of predictive models for IBD incidence in pears.…”

Section: Introductionmentioning

confidence: 99%

Biochemical markers to predict internal browning disorders in ‘Rocha’ pear during storage under high CO₂

et al. 2017

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“…Contudo, observou -se um mais elevado teor de SST nos morangos acondicionados com o filme PP (Quadro 1), e tal facto pode ser reflexo da baixa taxa de energia despendida na respiração anaeróbica, consumindo maior teor de hidratos de carbono na produção de energia (Deuchande et al, 2016 et al (2011, 2012).…”

Section: Resultados E Discussão Ensaio 1: Seleção De Filmes Para a Counclassified

Embalagem alternativa para cadeia produtiva de morango

et al. 2017

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R E S U M OO objetivo do trabalho foi avaliar e selecionar os filmes mais adequados capazes de aumentar a vida pós -colheita dos morangos (Fragaria × ananassa) mantendo a qualidade, sem alteração económica na cadeia produtiva atual. No primeiro ensaio (EXP1) testaram -se nove diferentes métodos de embalagem: caixa de tereftalato de polietileno (PET) com tampa perfurada (Controlo) e as outras modalidades eram constituídas pela caixa (PET) revestida com oito tipos distintos de filmes. No segundo ensaio (EXP2), as melhores modalidades selecionadas no EXP1, correspondentes aos filmes eleitos foram os utilizados para a conservação de morangos da cultivar Oso Grande. No EXP1, os frutos acondicionados com os filmes de: polipropileno (PP) com 0,006 mm e o D955 com 0,019 mm de espessura apresentaram as pontuações mais bem cotadas referentes ao aspeto global, contudo os morangos embalados com PP de 0,006 mm apresentaram elevados teores de acetaldeído e de etanol provocando odor alcoólico. No EXP2, os morangos acondicionados no filme D955 de 0,019 mm e com o filme de policloreto de vinilo (PVC) de 0,020 mm de espessura apresentaram boa aparência até ao oitavo dia, mantiveram a qualidade e apresentaram baixa ocorrência de doenças, quando comparados com outros filmes. O filme de PVC com 0,020 mm de espessura demonstra ser uma boa alternativa aos produtores que já utilizam esse tipo de filme, mas com uma espessura inferior. Palavras -chave:Fragaria × ananassa, atmosfera modificada, pós -colheita, refrigeração. A B S T R A C TThe objective of this work was to evaluate and select the most suitable films capable of increasing the post -harvest life of the strawberries (Fragaria ananassa) maintaining quality, without economic alteration in the current productive chain. In the first test (EXP1) nine different methods of packaging were tested: polyethylene terephthalate (PET) tray with perforated lid (Control) and the other were the PET tray coated with eight different types of films. In the second experiment (EXP2), the best modalities selected in the EXP1, corresponding to the films chosen were those used for the conservation of strawberries of the Oso Grande cultivar. In EXP1, fruits packed in polypropylene (PP) films with 0.006 mm and D955 with 0.019 mm thickness presented the highest scores regarding the overall aspect, however strawberries packed with PP of 0.006 mm presented a high acetaldehyde and ethanol contents resulting in the presence of alcoholic odor. At EXP2, strawberries packed in D955 film 0.019 mm thickness and polyvinyl chloride (PVC) 0.020 mm presented good appearance until day eight, maintained quality and presented low occurrence of diseases when compared with the other films. The PVC 0.020 mm thickness proves to be an alternative for producers that already use this type of film with a lower thickness.

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Dynamic controlled atmosphere for prevention of internal browning disorders in ‘Rocha’ pear

Cited by 31 publications

References 26 publications

Physicochemical Fingerprint of “Pera Rocha do Oeste”. A PDO Pear Native from Portugal

Physicochemical Fingerprint of “Pera Rocha do Oeste”. A PDO Pear Native from Portugal

Biochemical markers to predict internal browning disorders in ‘Rocha’ pear during storage under high CO₂

Embalagem alternativa para cadeia produtiva de morango

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Dynamic controlled atmosphere for prevention of internal browning disorders in ‘Rocha’ pear

Cited by 31 publications

References 26 publications

Physicochemical Fingerprint of “Pera Rocha do Oeste”. A PDO Pear Native from Portugal

Physicochemical Fingerprint of “Pera Rocha do Oeste”. A PDO Pear Native from Portugal

Biochemical markers to predict internal browning disorders in ‘Rocha’ pear during storage under high CO2

Embalagem alternativa para cadeia produtiva de morango

Contact Info

Product

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About

Biochemical markers to predict internal browning disorders in ‘Rocha’ pear during storage under high CO₂