Oxygen concentration affects chlorophyll fluorescence in chlorophyll-containing fruit

Prange, Robert K.; DeLong, John M.; Leyte, Jerry C.; Harrison, Peter A.

doi:10.1016/s0925-5214(01)00188-0

Cited by 68 publications

(37 citation statements)

References 3 publications

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“…Generally, storing olive fruits at (5, 10 and 20)°C caused a decrease in fruit firmness in all olive cultivars, but softening was faster in fruits stored at (20 and 10)°C than in fruits stored at 5°C ( figure 1). This is in agreement with the previous report of Agar et al [19] [20], chilling injury in banana and mango [21] and low O 2 and/or high CO 2 in controlled atmosphere storage [22][23][24]. In our study, for the first time, we are reporting on the application of the non-destructive method for evaluating postharvest assessment in olive cultivars.…”

Section: Resultssupporting

confidence: 93%

Effects of storage temperatures and 1-MCP treatment on postharvest quality of green olives.

Ramin¹

2007

Fruits

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--Introduction. Olive processing in producing countries, such as Iran, is often not well synchronized with crop harvests due to the number and size of the oil-extraction facilities. After harvest, olives might be piled in heaps and stored at ambient temperatures for up to several weeks and, during this period, the greatest deterioration takes place. Therefore, the green olive processing industry is interested in the use of an alternative to the above pre-processing storage method for fresh olives. Materials and methods. Green olives cvs. Blady, Conservolea Mission and Shengeh were harvested at the mature green stage and stored at (5, 10 and 20)°C for 10-15 weeks to evaluate their postharvest physiology and quality changes. In the second year of the experiment, olives were treated with 1-MCP at concentrations of (0.45, 0.9 and 1.8) µL·L -1 at 20 °C for 24 h and stored at 5°C. Olive quality was measured periodically for skin color, fresh firmness, mass loss and fruit deterioration. Results and discussion. Generally, storage of olive fruits at (5, 10 and 20)°C caused a decrease in flesh firmness, but fruit softening was faster in fruits stored at (20 and 10)°C than in fruits at 5°C. Olives stored for 60 d at 5°C showed no symptoms of chilling injury whatever the cultivar. Olive cultivars retained satisfactory firm flesh above 2 kg for 60 d at 5°C, 30 d at 10°C and 15 d at 20°C. After 60 d of storage, red skin color development did not progress much with fruits stored at 5°C, but there was a significant difference with the other temperature treatments. However, cv. Shengeh developed red skin color greater and sooner than other cultivars did. In the second year of the experiment, 1-MCP treatment effectively reduced loss of firmness for fruits stored at 5 °C for 15 weeks. Application of (0.9 and 1.8) µL 1-MCP·L -1 was sufficient to delay significantly olive softening and color changes (P < 0.05), compared with control untreated fruits. Conclusion. Conservolea, Mission and Blady olive cvs. can be stored for up to 60 d at 5°C and this could be extended to 15 weeks when fruits are treated with (0.9 and 1.8) µL 1-MCP·L -1 before storage. La qualité des olives a été mesurée périodiquement par l'évolution de la couleur de la peau, ainsi que par la fermeté de la chair, la perte de poids et la détérioration des fruits. Résultats et discussion. Généralement, le stockage des olives à (5, 10 et 20)°C a entraîné la diminution de la fermeté de chair, mais le ramollissement du fruit a été plus rapide pour les fruits stockés à (20 et 10)°C que pour ceux placés à 5°C. Les olives stockées pendant 60 jours à 5°C n'ont montré aucun symptôme des dommages dus au froid quel qu'ait été le cultivar. Les olives des différents cultivars ont gardé une chair ferme satisfaisante pendant 60 jours à 5°C, 30 jours à 10°C et 15 jours à 20°C. Après 60 jours de stockage, le développement de la couleur rouge de la peau a peu progressé dans des fruits stockés à 5°C, mais il a présenté des différences significatives aux autres températures. Cepen...

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Section: Resultssupporting

confidence: 93%

Effects of storage temperatures and 1-MCP treatment on postharvest quality of green olives.

Ramin¹

2007

Fruits

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“…Although sub-ACP oxygen levels have been shown to increase both F o (Prange et al 2002) and F α (Prange et al 2003;DeLong et al 2004) in fruits and vegetables, these are the first data showing a direct comparison. For the reversible low-oxygen stress on apples, the PAM and PFM minimum fluorescence parameters were indistinguishable (Table 1).…”

Section: Discussionmentioning

confidence: 86%

“…The PFM fluorometer was initially developed to determine the anaerobic compensation point (ACP) in fruits and vegetables destined for controlled atmosphere (CA) storage (Prange et al 2003;DeLong et al 2004;Prange et al 2007; Burdon et al 2008) and has found applications ranging from minimizing the incidence of scald in apples (Zanella et al 2005) to maintaining kiwifruit firmness (Lallu and Burdon 2007). Many other potential stress physiology applications remain to be explored.…”

Section: Introductionmentioning

confidence: 99%

“…Many other potential stress physiology applications remain to be explored. Lowering oxygen levels below the ACP in plants induces a stress that may be reversed with little damage, if the oxygen is increased above the ACP within a short period of time (Prange et al 2003;DeLong et al 2004). The physiological changes that occur in grapes (Vitis spp.)…”

Section: Introductionmentioning

confidence: 99%

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A new minimum fluorescence parameter, as generated using pulse frequency modulation, compared with pulse amplitude modulation: F α versus F o

et al. 2008

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“…ModiWed atmosphere packaging (MAP) and controlled atmosphere (CA) storage can potentially reduce respiration rates [3], but the designs of MAP and CA strongly depend on the respiration process, so it is necessary to optimize fresh-keeping conditions to reduce the respiration rate. Optimal conditions for MAP and CA depend on the metabolic characteristics of the speciWc product to be stored.…”

Section: Introductionmentioning

confidence: 99%

Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage

Wang

Yan

et al. 2011

Eur Food Res Technol

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To quantify the eVect of oxygen concentrations on the quality and antioxidant enzyme system of stored golden needle mushroom, modiWed atmosphere packaging (MAP) with low and initial superatmospheric oxygen was applied during mushroom storage, and physiological changes associated with postharvest deterioration, activities of antioxidant enzymes, and of cellulase, were monitored during subsequent storage for 0-34 days. Golden needle mushrooms stored in MAP without oxygen or 20-50% oxygen rate had a poorer sensory quality because of chilling injury and physiological injury. These injuries included increased levels of malondialdehyde and superoxide anion whereas some extent of browning was observed. The antioxidant enzyme system, including superoxide dismutase, catalase, peroxidase, and polyphenol oxidase, was activated, to scavenge the reactive oxygen species to reduce injury during the initial storage period. However, these injuries also induced senescence of the stored golden needle mushroom during later storage, followed by a decrease in activities of the antioxidant enzymatic system. The activities of the antioxidant enzymatic system of the mushroom stored in MAP with 80% oxygen rate were the most favorable to delay the senescence process in the later period of storage, and the mushrooms had the best quality until the end of storage. MAP with high oxygen concentrations (e.g., 80% oxygen rate) can induce relatively high antioxidant capacity, signiWcantly decrease postharvest quality loss and improve shelf life of fresh mushrooms.

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Oxygen concentration affects chlorophyll fluorescence in chlorophyll-containing fruit

Cited by 68 publications

References 3 publications

Effects of storage temperatures and 1-MCP treatment on postharvest quality of green olives.

Effects of storage temperatures and 1-MCP treatment on postharvest quality of green olives.

A new minimum fluorescence parameter, as generated using pulse frequency modulation, compared with pulse amplitude modulation: F α versus F o

Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage

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