Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bragantia |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000200274 |
Resumo: | ABSTRACT Consumers around the world appreciate strawberries for their taste. They have low calories and high concentrations of soluble fibers, vitamin C and flavonoids. This paper verified the combined effect of O2, CO2, and N2O levels on ‘Oso Grande’ strawberries stored at 10° C, under controlled atmosphere (CA). Five different gas mixtures were used: 0.03 kPa CO2 + 20 kPa O2, 80 kPa N2O + 20 kPa O2, 90 kPa O2 + 10 kPa N2, 60 kPa O2 +40 kPa CO2, and 20 kPa O2 + 20 kPa CO2 + 60 kPa N2O. The lowest incidence of postharvest decay was observed with treatment20 kPa O2 + 20 kPa CO2 + 60 kPa N2O, followed by 80 kPa N2O +20 kPa O2 and 90 kPa O2 + 10 kPa N2. The treatment 60 kPa O2 + 40 kPa CO2 induced an increase in the production of acetaldehyde and ethanol, and these levels were considered inadequate for human consumption. The first factor, named senescence, displayed a positive correlation with soluble solids, luminosity, hue angle, firmness and incidence of decay. hpsThe second factor, named CA-induced injury, showedhps that total acidity correlated negatively with ethanol and acetaldehyde levels. Hiehpsrarchical cluster analysis indicated that strawberries stored underhps80 kPa N2O + 20 kPa O2hps for 14hps hpsdays more closely resembled the quality of fresh fruit at the moment of harvesthps. ‘Oso Grande’ strawberries stored at 10 ºC under 80 kPa N2O + 20 kPa O2 and 90 kPa O2 +10 kPa N2 were in better conditions, with no metabolic alterations, showing that these are the ideal storage conditions. |
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Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storageFragaria x ananassa Duchacetaldehydeethanolmultivariate analysisABSTRACT Consumers around the world appreciate strawberries for their taste. They have low calories and high concentrations of soluble fibers, vitamin C and flavonoids. This paper verified the combined effect of O2, CO2, and N2O levels on ‘Oso Grande’ strawberries stored at 10° C, under controlled atmosphere (CA). Five different gas mixtures were used: 0.03 kPa CO2 + 20 kPa O2, 80 kPa N2O + 20 kPa O2, 90 kPa O2 + 10 kPa N2, 60 kPa O2 +40 kPa CO2, and 20 kPa O2 + 20 kPa CO2 + 60 kPa N2O. The lowest incidence of postharvest decay was observed with treatment20 kPa O2 + 20 kPa CO2 + 60 kPa N2O, followed by 80 kPa N2O +20 kPa O2 and 90 kPa O2 + 10 kPa N2. The treatment 60 kPa O2 + 40 kPa CO2 induced an increase in the production of acetaldehyde and ethanol, and these levels were considered inadequate for human consumption. The first factor, named senescence, displayed a positive correlation with soluble solids, luminosity, hue angle, firmness and incidence of decay. hpsThe second factor, named CA-induced injury, showedhps that total acidity correlated negatively with ethanol and acetaldehyde levels. Hiehpsrarchical cluster analysis indicated that strawberries stored underhps80 kPa N2O + 20 kPa O2hps for 14hps hpsdays more closely resembled the quality of fresh fruit at the moment of harvesthps. ‘Oso Grande’ strawberries stored at 10 ºC under 80 kPa N2O + 20 kPa O2 and 90 kPa O2 +10 kPa N2 were in better conditions, with no metabolic alterations, showing that these are the ideal storage conditions.Instituto Agronômico de Campinas2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000200274Bragantia v.78 n.2 2019reponame:Bragantiainstname:Instituto Agronômico de Campinas (IAC)instacron:IAC10.1590/1678-4499.2018214info:eu-repo/semantics/openAccessCunha Junior,Luis CarlosMorgado,Cristiane Maria AscariJacomino,Angelo PedroTrevisan,Marcos JoséParisi,Marise Cagnin MartinsCorrêa,Gilmarcos de CarvalhoTeixeira,Gustavo Henrique de Almeidaeng2019-06-27T00:00:00Zoai:scielo:S0006-87052019000200274Revistahttps://www.scielo.br/j/brag/https://old.scielo.br/oai/scielo-oai.phpbragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br1678-44990006-8705opendoar:2019-06-27T00:00Bragantia - Instituto Agronômico de Campinas (IAC)false |
dc.title.none.fl_str_mv |
Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage |
title |
Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage |
spellingShingle |
Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage Cunha Junior,Luis Carlos Fragaria x ananassa Duch acetaldehyde ethanol multivariate analysis |
title_short |
Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage |
title_full |
Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage |
title_fullStr |
Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage |
title_full_unstemmed |
Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage |
title_sort |
Quality of ‘Oso Grande’ strawberries is affected by O2, CO2 and N2O concentrations during controlled atmosphere storage |
author |
Cunha Junior,Luis Carlos |
author_facet |
Cunha Junior,Luis Carlos Morgado,Cristiane Maria Ascari Jacomino,Angelo Pedro Trevisan,Marcos José Parisi,Marise Cagnin Martins Corrêa,Gilmarcos de Carvalho Teixeira,Gustavo Henrique de Almeida |
author_role |
author |
author2 |
Morgado,Cristiane Maria Ascari Jacomino,Angelo Pedro Trevisan,Marcos José Parisi,Marise Cagnin Martins Corrêa,Gilmarcos de Carvalho Teixeira,Gustavo Henrique de Almeida |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Cunha Junior,Luis Carlos Morgado,Cristiane Maria Ascari Jacomino,Angelo Pedro Trevisan,Marcos José Parisi,Marise Cagnin Martins Corrêa,Gilmarcos de Carvalho Teixeira,Gustavo Henrique de Almeida |
dc.subject.por.fl_str_mv |
Fragaria x ananassa Duch acetaldehyde ethanol multivariate analysis |
topic |
Fragaria x ananassa Duch acetaldehyde ethanol multivariate analysis |
description |
ABSTRACT Consumers around the world appreciate strawberries for their taste. They have low calories and high concentrations of soluble fibers, vitamin C and flavonoids. This paper verified the combined effect of O2, CO2, and N2O levels on ‘Oso Grande’ strawberries stored at 10° C, under controlled atmosphere (CA). Five different gas mixtures were used: 0.03 kPa CO2 + 20 kPa O2, 80 kPa N2O + 20 kPa O2, 90 kPa O2 + 10 kPa N2, 60 kPa O2 +40 kPa CO2, and 20 kPa O2 + 20 kPa CO2 + 60 kPa N2O. The lowest incidence of postharvest decay was observed with treatment20 kPa O2 + 20 kPa CO2 + 60 kPa N2O, followed by 80 kPa N2O +20 kPa O2 and 90 kPa O2 + 10 kPa N2. The treatment 60 kPa O2 + 40 kPa CO2 induced an increase in the production of acetaldehyde and ethanol, and these levels were considered inadequate for human consumption. The first factor, named senescence, displayed a positive correlation with soluble solids, luminosity, hue angle, firmness and incidence of decay. hpsThe second factor, named CA-induced injury, showedhps that total acidity correlated negatively with ethanol and acetaldehyde levels. Hiehpsrarchical cluster analysis indicated that strawberries stored underhps80 kPa N2O + 20 kPa O2hps for 14hps hpsdays more closely resembled the quality of fresh fruit at the moment of harvesthps. ‘Oso Grande’ strawberries stored at 10 ºC under 80 kPa N2O + 20 kPa O2 and 90 kPa O2 +10 kPa N2 were in better conditions, with no metabolic alterations, showing that these are the ideal storage conditions. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000200274 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000200274 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-4499.2018214 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto Agronômico de Campinas |
publisher.none.fl_str_mv |
Instituto Agronômico de Campinas |
dc.source.none.fl_str_mv |
Bragantia v.78 n.2 2019 reponame:Bragantia instname:Instituto Agronômico de Campinas (IAC) instacron:IAC |
instname_str |
Instituto Agronômico de Campinas (IAC) |
instacron_str |
IAC |
institution |
IAC |
reponame_str |
Bragantia |
collection |
Bragantia |
repository.name.fl_str_mv |
Bragantia - Instituto Agronômico de Campinas (IAC) |
repository.mail.fl_str_mv |
bragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br |
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1754193306995130368 |