Quality and physiological changes of fennel under controlled atmosphere storage

Artés, Francisco; Escalona, V.H.; Artés‐Hdez, F.

doi:10.1007/s00217-001-0432-7

Cited by 22 publications

(12 citation statements)

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“…The principle of controlled atmosphere storage is to maintain food in a relatively closed storage environment, change and adjust the ratio of oxygen, CO 2 , nitrogen and other gases, and then keep these within a certain range of concentration (Artés et al, 2002). During low-temperature storage, physiological metabolism falls to a low level, so that nutrient and energy consumption is minimal, the capacity for resistance to microbes is strong, and the storage period is prolonged (Abulude et al, 2013;Artés et al, 2002;Ji et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

“…During low-temperature storage, physiological metabolism falls to a low level, so that nutrient and energy consumption is minimal, the capacity for resistance to microbes is strong, and the storage period is prolonged (Abulude et al, 2013;Artés et al, 2002;Ji et al, 2014). Low temperature can therefore weaken respiration and prolong storage time (Ji et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

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Development of Long-Term Storage Technology for Chinese Cabbage - Physiological Characteristics of Postharvest Freshness in a Cooler with a Monitoring and Control Interface

Lim¹,

Kim²,

Chung³

2014

Journal of Biosystems Engineering

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Purpose:The aim of this study was to develop long-term storage technology for Chinese cabbage in order to extend the period of availability of freshly harvested products. The scope of the paper deals with the use of a cooler with a remote monitoring and control interface in conjunction with use of packaging film. Methods: A cooler with a real time monitoring system was designed as a low-temperature storage facility to control temperature and relative humidity (RH). The effects of storage in high-density polyethylene (HDPE) plastic boxes, 3% chitosan dipping solution, polypropylene film (PEF) with perforations, and mesh packaging bags on physiological responses were investigated. The optimal storage temperature and humidity for 120 days were below 0.5°C and 90%, respectively. Physiological and biochemical features of cabbage quality were also analyzed: weight loss, texture, and sugar salinity, chlorophyll, reducing sugar, and vitamin C contents. Results: The cooler with a remote monitoring and control interface could be operated by an HMI program. A 0.5°C temperature and 90% humidity could be remotely controlled within the cooler for 120 days. Postharvest freshness of Chinese cabbages could be maintained up to 120 days depending on the packaging method and operation of the remote monitoring system. In particular, wrapping the cabbages in PEF with perforations resulted in a less than a 5% deterioration in quality. This study provides evidence for efficient performance of plastic films in minimizing post-harvest deterioration and maintaining overall quality of cabbages stored under precise low-temperature conditions with remote monitoring and a control interface. Conclusions: Packaging with a modified plastic film and storage in a precisely controlled cooler with a remote monitoring and control interface could slow down the physiological factors that cause adverse quality changes and thereby increase the shelf life of Chinese cabbage.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Development of Long-Term Storage Technology for Chinese Cabbage - Physiological Characteristics of Postharvest Freshness in a Cooler with a Monitoring and Control Interface

Lim¹,

Kim²,

Chung³

2014

Journal of Biosystems Engineering

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“…The respiration rate was 1.3-to 1.7-fold higher at 5 ºC than at 0 ºC. This result indicates 1.4-to 1.8-fold higher respiration rate than that reported for whole 'Clio' bulbs stored in air at 0 °C, which reached moderate respiration rates of 9 to 10 mg•kg -1 •h -1 (Artés et al, 2002a). This increase in the respiration rate due to processing agrees with results reported for other fresh-cut vegetables, which exhibit 1.2-to 7-fold higher respiration than the whole product, depending on the produce, cutting grade, and temperature (Ahvenainen, 1996;Artés, 2000;Brecht, 1995;Cantwell, 1992;Watada et al, 1990).…”

Section: Resultsmentioning

confidence: 46%

“…Use of modified atmosphere packaging (MAP) as a physical treatment to avoid browning development on the butt end cut zone and on external leaves of fennel bulbs has been recommended (Artés et al, 2000(Artés et al, , 2002b. Gas compositions with low O 2 (3 to 5 kPa) and high CO 2 (15 to 20 kPa) levels decreased browning in the cut zone of whole 'Orion' fennel during 2 weeks of storage at 0 or 5 °C (Artés et al, 2000(Artés et al, , 2002a. This physiological disorder is caused by polyphenol oxidase and other oxidative enzymes during cold storage of whole as well as of fresh-cut fruits and vegetables (Artés et al, 1998;Vamos-Vigyazo, 1981).…”

mentioning

confidence: 99%

Gas Composition and Temperature Affect Quality of Fresh-cut Fennel

Escalona¹,

Artés–Hernández²,

Artés³

2005

HortSci

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Freshly harvested bulbs of fennel (Foeniculum vulgare var. dulce) `Clio' were sliced at 5 °C, dipped in 100 mg·L–1 NaOCl solution, and packaged in passive modified atmosphere packaging (MAP) by using trays covered and thermal sealed with unperforated or perforated polypropylene film. According to common commercial needs a shelf life of 14 d at 0 and 5 °C was applied. The respiration rate of fresh-cut fennel was 1.3- to 1.7-fold higher at 5 °C than at 0 °C, and was 1.4- to 1.8-fold higher than that reported for whole bulbs. MAP did not prevent the declines in SSC and TA that occurred during storage, while pH did not change. Water loss was lower than 0.1% in all treatments, and no decay or physiological disorders developed during storage. The gas compositions of 16 to 18 kPa O2 plus 2 to 4 kPa CO2 generated within the perforated packages at 0 and 5 °C or 1.5 to 2 kPa O2 plus 18 to 20 kPa CO2 in unperforated packages at 5 °C did not inhibit browning on the cut surface or other sensory changes of the slices. However, atmospheres in unperforated packages of 4 to 6 kPa O2 plus 10 to 14 kPa CO2 at 0 °C maintained the sensory quality like at harvest.

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“…However, although their effects are well known, additional investigations about the physicochemical and sensorial quality of these products are necessary. [7,8] Regarding spices, few studies have been found in the literature. For dried basil packed in aluminium polyethylene polyamide bags, it was observed that as the storage period increased, the quantity of most volatile components decreased, some of them disappearing completely.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage conditions on volatile composition of dried rosemary (Rosmarinus officinalis L.) leaves

Dı́az-Maroto

Alañón

Castillo-Muñoz

et al. 2009

Flavour & Fragrance J

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The effects of two different packaging materials for dried spices (polystyrene and glass) and storage conditions (room temperature under light and darkness) on volatile composition of dried rosemary leaves were investigated. The results showed that rosemary samples packaged in polystyrene bottles retained a higher quantity of volatile compounds than those packaged in glass bottles, independently of their storage conditions, light or darkness. However, sensorial analysis did not show statistical differences among samples in overall rosemary aroma. These results reveal that polystyrene bottles could replace the glass bottles normally used for packaging spices, a fact that could indicate a considerable saving of money for companies.

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Quality and physiological changes of fennel under controlled atmosphere storage

Cited by 22 publications

References 0 publications

Development of Long-Term Storage Technology for Chinese Cabbage - Physiological Characteristics of Postharvest Freshness in a Cooler with a Monitoring and Control Interface

Development of Long-Term Storage Technology for Chinese Cabbage - Physiological Characteristics of Postharvest Freshness in a Cooler with a Monitoring and Control Interface

Gas Composition and Temperature Affect Quality of Fresh-cut Fennel

Effect of storage conditions on volatile composition of dried rosemary (Rosmarinus officinalis L.) leaves

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