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Atmosphere Storage (atmosphere + storage)

Distribution by Scientific Domains
Chemistry100%

Kinds of Atmosphere Storage

  • controlled atmosphere storage
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    Selected Abstracts

    QUALITY OF ,ANJOU' PEARS AFTER DIFFERENT TYPES OF CONTROLLED ATMOSPHERE STORAGE

    JOURNAL OF FOOD QUALITY, Issue 1 2001
    S.R. DRAKE
    ABSTRACT ,Anjou' pears (Pyrus communis, L) were subjected to seven different controlled atmosphere (CA) storage practices and stored at 1C, for 90, 150 or 210 days plus 30 days at regular air atmosphere (RA). CA storage treatment conserved pear qualities to a certain extent regardless of storage treatment. Establishment of CA conditions (2% O2 and < 1 % CO2 on warm pears (20C), prior to cooling, resulted in reduced firmness, finish and color and increased amount of scald, shrivel and physiological disorders. Pears held in CA storage (2% O2 and < 1 % CO2) for 90 days and an additional 30 days in RA storage maintained good quality. When held for longer storage periods, firmness, finish and color decreased, and scald, shrivel and physiological disorders increased. [source]

    SELECTED ALTERNATIVES TO METHYL BROMIDE IN THE POSTHARVEST AND QUARANTINE TREATMENT OF ALMONDS AND WALNUTS: AN ECONOMIC PERSPECTIVE

    JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2001
    ANTHONI F. AEGERTER
    Methyl bromide is a highly effective fumigant used in the postharvest and quarantine treatment of tree nuts. There will be a complete phase out in the United States of America (U.S.) of methyl bromide by 2005 according to The Montreal Protocol of 1991 with the exception of preshipment and quarantine uses as stated in the 1998 Clean Air Act. This study analyzed alternative treatment scenarios. The alternatives considered were phosphine, irradiation, and controlled atmosphere storage. Costs for each scenario were developed. Cost increases with irradiation ranged from two to fourteen times the benchmark costs for methyl bromide. Controlled atmosphere storage for both commodities had cost increases ranging from 174% to 256% over methyl bromide costs. Phosphine was used only to treat almonds. Phosphine application costs were 108% and 117% above the benchmark costs for methyl bromide. [source]

    EFFECTS of CONTROLLED ATMOSPHERE ON QUALITY of MINIMALLY PROCESSED APPLE (cv. JONAGORED)

    JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2000
    ADA MARGARIDA CORREIA NUNES ROCHA
    Controlled atmosphere (2% O2+ 4% to 12% CO2) storage was found to be advantageous over air storage in terms of overall preservation of fresh-cut apple (cv. Jonagored). After 3 days, CA-stored apple cubes were firmer, showed better color and higher content of fructose and soluble solids content than air-stored cubes. In relation to color preservation this benefit was increased when CO2 in the atmosphere was increased to 12% CO2. Controlled atmosphere storage showed no advantage over air storage in relation to sensory evaluation of firmness and flavor. [source]

    Control of internal browning and quality improvement of ,Fuji' apples by stepwise increase of CO2 level during controlled atmosphere storage

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2005
    Hun-Sik Chung
    Abstract To control internal browning injury and to reduce quality loss in ,Fuji' apples during storage, a stepwise controlled atmosphere (CA) method was applied in this study. Both non-bagged and bagged apples during maturation were stored at 0 °C under 1% O2 + 1% CO2, 1% O2 + 3% CO2 or air for 10 months, and 1% O2 + 1% CO2 for 2 months followed by 1% O2 + 3% CO2 for 8 months (stepwise CA). The concentrations of internal ethylene and carbon dioxide in apples kept for 24 h at 20 °C after storage under CA conditions were maintained at low level, but there was no effect of stepwise CO2 increase on internal gas concentrations. The non-bagged and bagged apples stored under stepwise CA were not significantly different from those stored under 1% O2 + 3% CO2 continuously for 10 months in term of flesh firmness, titratable acidity and yellowing index. However, the apples stored under stepwise CA were firmer, more acid and greener than those stored under 1% O2 + 1% CO2 continuously for 10 months. Internal browning injury occurred in apples stored under 1% O2 + 3% CO2 continuously for 10 months, but it was suppressed completely by stepwise CA storage. The stepwise CA, increasing of CO2 level after holding at 1% CO2 for the first 2 months of storage, was effective in maintaining the quality and controlling the internal browning injury in non-bagged and bagged ,Fuji' apples. Copyright © 2005 Society of Chemical Industry [source]