Effect of pulsed controlled atmosphere with CO2 on the quality of watercored apple during storage

Du, Meijun; Liu, Zitian; Zhang, Xiantao; Li, Haideng; Liu, Zhenyuan; Li, Xihong; Song, Junfeng; Jia, Xiaoyu; Wang, Luyin

doi:10.1016/j.scienta.2020.109854

Cited by 26 publications

(21 citation statements)

References 41 publications

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“…After adjusting the concentration of O 2 to 2.5 kPa, the CO 2 concentration was set as 2.5 kPa (Kweon et al, 2013). The O 2 and CO 2 concentrations of each group were modified to the set level every 7 days (Du, Li, et al, 2020). The fruits were kept at 0 ± 0.1°C employing a relative humidity of 92–95% for 120 days as pCA treatment.…”

Section: Methodsmentioning

confidence: 99%

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1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples

Yuan

Hai-fen

et al. 2021

Journal of Food Safety

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Watercored apple is a type of fruit with unique flavor and visual appearance. However, the watercore feature of apples will gradually disappear or develop internal disorders during storage, which would compromise their commercial value. In this study, the dissipation of watercore and spread of internal storage disorders (ISD) of the apple were investigated during 120 days preservation at 0°C under the four preservation conditions below: (a) regular air as control; (b) 1‐methylcyclopropene (1‐MCP) then stored in regular air; (c) at 2.5 kPa O2 plus 2.5 kPa CO2 with pulsed controlled atmosphere (pCA) storage; and (d) with 1‐MCP then stored at 2.5 kPa O2 plus 2.5 kPa CO2 with pulsed controlled atmosphere (1‐MCP + pCA). Results indicated that the watercore disappeared from the control group faster than that from the treated groups. The 1‐MCP + pCA watercore group maintained the highest watercore index and the minimum weight loss, but ISD became significantly serious compared to other treatments at the end of the 120 days storage. Although some ISD occurred in the pCA treatment group, the decreases firmness of pulp and accumulations of malondialdehyde were the least among all four groups. In conclusion, pCA treatment retained larger watercore, less likelihood of ISD, higher firmness, less weight loss than control group, and less browning in comparison to 1‐MCP + pCA group after 120 days' storage. The results help us further understand the mechanism of watercore regulation during storage.

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Section: Methodsmentioning

confidence: 99%

“…It has the merits of eliminating the risk of CO 2 injury. For this reason, pCA technology has good application prospects in apple storage (Du et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples

Yuan

Hai-fen

et al. 2021

Journal of Food Safety

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“…In recent reports, "double-low gases" were applied for the atmosphere storage of pome fruits. For apples and pears, 1-3% O 2 and 1-3% CO 2 were applied, and the storage period was extended to 3 months [30]. In addition to intact fruits, efforts to increase storage times of freshcut fruits have gradually increased.…”

Section: Effect Of Atmosphere Storage On the Shelf Life Of Various Fruitsmentioning

confidence: 99%

“…Pulsed controlled atmosphere (pCA) storage is a semi-dynamic controlled atmosphere mode in which the proportion of gas in the storage environment is intermittently reset and calibrated at intervals of every seven days. pCA technology applied for MAP extended the storage period of apples to 90 days [30] (Table 1). Since the proportion of gas in the storage room atmosphere can be controlled and adjusted in real-time, damage to F&V that are sensitive to extremely high or low O 2 and CO 2 can be avoided [30].…”

Section: Atmosphere Preservation With Dynamic Controlled Atmosphere (Dca) Technologymentioning

confidence: 99%

“…pCA technology applied for MAP extended the storage period of apples to 90 days [30] (Table 1). Since the proportion of gas in the storage room atmosphere can be controlled and adjusted in real-time, damage to F&V that are sensitive to extremely high or low O 2 and CO 2 can be avoided [30]. Although the expected performance of DCA is promising, but its wide application is still limited because of problems such as high cost and difficulties of control to adjust the changing fruit physiology in real-time.…”

Section: Atmosphere Preservation With Dynamic Controlled Atmosphere (Dca) Technologymentioning

confidence: 99%

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A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Fang

Wakisaka

2021

Agriculture

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Respiration and microbial infection are important causes of postharvest spoilage of fruits and vegetables (F&V). Atmosphere storage technology can significantly reduce postharvest losses. This comprehensive review aims to cover recent progress in the application of atmosphere storage to F&V preservation, not only focusing on the effect of gas conditions but also evaluating combination applications involving newer preservation technologies, including ethylene scavengers, high-pressure and decompression technology, ozone, ultraviolet radiation, active packaging, high-voltage electrostatic field, plasma treatment, and pulse-controlled atmosphere. Appropriate choice of storage conditions optimal for each F&V is essential since the physiological properties and sensory qualities are affected by them. The combination of atmosphere storage with these emerging technologies could contribute to significant reductions in food loss during storage.

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Effects of Short-Term High Oxygen Pre-Stimulation on Browning Resistance and Low-Temperature Tolerance of Fresh-Cut Potatoes in Supercooled Storage

Jiang

Liu

et al. 2023

Food Bioprocess Technol

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Effect of pulsed controlled atmosphere with CO2 on the quality of watercored apple during storage

Cited by 26 publications

References 41 publications

1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples

1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples

A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Effects of Short-Term High Oxygen Pre-Stimulation on Browning Resistance and Low-Temperature Tolerance of Fresh-Cut Potatoes in Supercooled Storage

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