The determination of low oxygen threshold in garlic scapes during controlled atmosphere storage

Abstract

BACKGROUND: Garlic scapes are susceptible to browning and rot during storage. In order to extend the storage time, controlled or modified atmosphere storage is usually used to maintain postharvest quality. However, low O 2 or high CO 2 damage easily occurs during atmosphere storage due to its respiration and unsuitable packaging. Therefore, the identification of low O 2 threshold signal has been an urgent issue during atmosphere storage. This work investigated the quality changes and threshold signal during the controlled atmosphere storage of garlic scapes by the detection of ethanol and chlorophyll fluorescence. RESULTS:The results showed that 7% CO 2 /3% O 2 treatment could effectively slow down the decrease of chlorophyll and ascorbic acid, inhibit the accumulation of ethanol and maintain good sensory quality. Under dynamic atmosphere, garlic scapes had a tolerable minimum O 2 threshold of 1.5% by the detection of ethanol, respiratory quotient and chlorophyll fluorescence F0. However, no obvious fluorescence F v /F m breakpoint was detected during dynamic atmosphere storage.CONCLUSIONS: Ethanol and chlorophyll fluorescence F 0 could be used as an indicator of low O 2 damage during atmosphere storage of garlic scapes. The tolerable low O 2 threshold was 1.5% O 2 for garlic scapes storage. This work provided a new insight into the preservation of garlic scapes during atmosphere storage.

Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata

“…When stored until the eighth day, the ethanol content of the 5% O 2 /5% CO 2 /90% N 2 treatment group was the lowest (1882.22 ± 102.42 μg/g), and significantly lower than that of the other treatment groups (3087.84 ± 145.21 to 5394.45 ± 120.67 μg/g) ( p < 0.05). Similar to our research results, Wang et al [ 35 ] found that a low O 2 and high CO 2 (3% O 2 /7% CO 2 /90 N 2 ) storage environment could effectively inhibit the accumulation of ethanol and maintain good sensory quality of garlic scapes.…”

“…It might be due to the destruction of cell tissue caused by cutting, which made the enzyme in different organelles contact the substrate to initiate the wound response induced by the signal. At the same time, due to the destruction of the subcellular structure, the solutes retained in the organelles were released, which were bound to water through hydrogen bonds [ 35 ]. The maximum amplitude T 2 value (95.48 ms) of the sample under the 5% O 2 /5% CO 2 /90% N 2 environment was found on the eighth day of storage, the same as on day 0.…”

Carnauba wax-based sustainable coatings for prolonging postharvest shelf-life of citrus fruits

“…6 Different postharvest preservation methods such as low-temperature storage, synthetic wax-coating, chemical treatment, and modied atmospheric storage/packaging have been used to extend their shelf-life. 7,8 However, low-temperature and modied atmosphere storage are costly and inconvenient methods, while synthetic wax-coating and chemical treatment are harmful for consumers and the environment, and thus, numerous efforts have been made to develop sustainable and edible coatings as effective alternatives to these synthetic, costly, and inconvenient counterparts. 9,10 Carnauba wax (CW) is extracted from the leaves of Copernicia prunifera, a species of palm tree native to Brazil, and the wax mainly consists of aliphatic esters and cinnamic acid diesters having high melting points (82-86 °C) and low solubility.…”