By A. Keith Thompson
The transportation and garage of unpolluted vegetables and fruit is a global operation the place know-how needs to be used to make sure that produce reaches the patron within the absolute best . using managed surroundings garage has nice strength to minimize the postharvest use of chemical substances, continue dietary caliber and organoleptic features and decrease actual losses.
This revised version contains the most recent examine to supply a entire and up to date evaluate of managed and converted surroundings garage. Chapters overview the background of the process, the diversity of stipulations and applied sciences at the moment in use for various produce and their impact on flavour, caliber and body structure. additionally, the impact of pests and illnesses, environmental elements and packaging and elements of managed surroundings shipping are thought of intimately in addition to a synthesis of techniques for quite a lot of vegetation.
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Additional info for Controlled atmosphere storage of fruits and vegetables
Where crops such as onions are stored under CA conditions, they require a relative humidity of about 70%. This can be achieved by having a large differential between the refrigerant and air temperature, of about 11–12 °C with natural air circulation or between 9 and 10 °C where air is circulated by a fan. Gas Control Equipment Burton (1982) indicated that, in the very early gas stores (CA stores), the levels of CO2 and O2 were controlled by making the store room gas-tight with a controlled air leak.
Marshall McIntosh apples held at 3 °C Fig. 2. O2 damage to apples taken from a controlled atmosphere store. O. , 1995). Mencarelli et al. (1989) showed that high CO2 concentrations during storage (5, 8 or 12%) resulted in CO2 injury of aubergines, characterized by external browning without tissue softening. Wardlaw (1938), also working with aubergines, showed that high CO2 can Effects and Interactions of CA Storage cause surface scald browning, pitting and excessive decay, and these symptoms are similar to those caused by chilling injury.
After 70 days’ cold storage of celeriac in air, the ethylene content did not exceed 2 ppm, but the ethylene level in CA stores of celeriac was nearly 25 ppm (Golias, 1987). Plich (1987) found that the lowest ethylene production was in apples stored in 1% O2 + 0 or 2% CO2, but in 3% O2 + 0% CO2 there was considerably more ethylene production. Bangerth (1984), in studies on apples and bananas, suggested that they became less sensitive to ethylene during prolonged storage. The levels of CO2 and O2 in the surrounding environment of climacteric fruit can affect their ripening rate by suppressing the synthesis of ethylene.