Application of dynamic controlled atmosphere technologies to reduce incidence of physiological disorders and maintain quality of ‘granny smith’ apples

Tatenda Gift Kawhena, Olaniyi Amos Fawole, Umezuruike Linus Opara

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

The efficacy of dynamic controlled atmosphere technologies; repeated low oxygen stress (RLOS) and dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF) to control superficial scald development on ‘Granny Smith’ apples during long-term storage was studied. Fruit were stored for 2, 4, 6, 8, and 10 months at 0C in DCA-CF (0.6% O2 and 0.8% CO2 ), regular atmosphere (RA)(≈21% O2 and 90–95% RH), and RLOS treatments: (1) 0.5% O2 for 10 d followed by ultra-low oxygen (ULO) (0.9% O2 and 0.8% CO2 ) for 21 d and 0.5% O2 for 7 d or (2) 0.5% O2 for 10 d followed by controlled atmosphere (CA) (1.5% O2 and 1% CO2 ) for 21 d and 0.5% O2 for 7 d. Development of superficial scald was inhibited for up to 10 months and 7 d shelf life (20C) under RLOS + ULO and DCA-CF treatments. Apples stored in RLOS + ULO, RLOS + CA, and DCA-CF had significantly (p < 0.05) higher flesh firmness and total soluble solids. The RLOS phases applied with CA or ULO and DCA-CF storage reduced the development of superficial scald by possibly suppressing the oxidation of volatiles implicated in superficial scald development.

Original languageEnglish
Article number491
JournalAgriculture (Switzerland)
Volume11
Issue number6
DOIs
Publication statusPublished - 2021

Keywords

  • Chlorophyll
  • Fluorescence
  • Storage atmosphere
  • Superficial scald

ASJC Scopus subject areas

  • Food Science
  • Agronomy and Crop Science
  • Plant Science

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