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<p>The aim of this study was to evaluate different storage strategies associated with controlled atmosphere (CA) and compare them with dynamic controlled atmosphere (DCA) storage to maintain the quality of ‘Cripps Pink’ apples for an extended period. Fruit were stored for nine months in CA (1.0 kPa&#xa0;O<sub>2</sub> + 1.0 kPa CO<sub>2</sub>) with/without 1‑methylcyclopropene (1-MCP), CA with ethanol, CA with 1.5 kPa CO<sub>2</sub>, and DCA with respiratory quotient (RQ)&#xa0;1.3 and&#xa0;1.5, all at 2 °C. Ethylene production and respiration rate were lower in fruit stored in CA + 1-MCP and ethanol. Complementary CA techniques kept flesh firmness similar as DCA and did not hinder volatile production. Prolonged storage in CA + 1-MCP and DCA-RQ&#xa0;1.5 maintained fruit firmness and reduced the incidence of advanced flesh browning, however, the 1‑MCP treatment results in additional costs, and DCA-RQ requires greater investment. Thus, CA with ethanol or with higher CO<sub>2</sub> (1.5 kPa) are accessible and efficient alternatives that can be used as complementary techniques to CA in order to maintain firmness and reduce advanced flesh browning, without significantly reducing fruit aroma, as occurs with 1‑MCP treatment. In addition, higher CO<sub>2</sub> improves the adsorbers efficiency in storage rooms.</p>

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Quality of ‘Cripps Pink’ Apples Stored in Controlled Atmosphere with Complementary Techniques

  • 期刊论文

  • 发表日期：

    2025年7月15日

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  • Carine Borges Batista,
  • Vanderlei Both,
  • Francis Júnior Soldateli,
  • Lucas Mallmann Wendt,
  • Vagner Ludwig,
  • Auri Brackmann,
  • Giovani Gonçalves dos Santos,
  • Flavio Roberto Thewes,
  • Fabio Rodrigo Thewes

摘要

The aim of this study was to evaluate different storage strategies associated with controlled atmosphere (CA) and compare them with dynamic controlled atmosphere (DCA) storage to maintain the quality of ‘Cripps Pink’ apples for an extended period. Fruit were stored for nine months in CA (1.0 kPa O2 + 1.0 kPa CO2) with/without 1‑methylcyclopropene (1-MCP), CA with ethanol, CA with 1.5 kPa CO2, and DCA with respiratory quotient (RQ) 1.3 and 1.5, all at 2 °C. Ethylene production and respiration rate were lower in fruit stored in CA + 1-MCP and ethanol. Complementary CA techniques kept flesh firmness similar as DCA and did not hinder volatile production. Prolonged storage in CA + 1-MCP and DCA-RQ 1.5 maintained fruit firmness and reduced the incidence of advanced flesh browning, however, the 1‑MCP treatment results in additional costs, and DCA-RQ requires greater investment. Thus, CA with ethanol or with higher CO2 (1.5 kPa) are accessible and efficient alternatives that can be used as complementary techniques to CA in order to maintain firmness and reduce advanced flesh browning, without significantly reducing fruit aroma, as occurs with 1‑MCP treatment. In addition, higher CO2 improves the adsorbers efficiency in storage rooms.