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By A. Keith Thompson

The transportation and garage of clean fruit and veggies is a global operation the place know-how has to be used to make sure that produce reaches the shopper within the very best . using managed surroundings garage has nice power to lessen the postharvest use of chemical substances, hold dietary caliber and organoleptic features and decrease actual losses.

This revised version comprises the newest examine to supply a finished and updated assessment of managed and changed surroundings garage. Chapters evaluation the historical past of the procedure, the diversity of stipulations and applied sciences at present in use for various produce and their impact on flavour, caliber and body structure. furthermore, the effect of pests and illnesses, environmental components and packaging and features of managed surroundings delivery are thought of intimately in addition to a synthesis of strategies for a variety of vegetation.

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Klieber et al. (2002) found that storage of bananas in total N2 at 22 °C did not extend their storage life compared with those stored in air, but resulted in brown discoloration. Storing potatoes in total N2 prevented accumulation of sugars at low temperature but it had undesirable side effects (Harkett, 1971). It was reported that the growth of fungi was inhibited by atmospheres of total N2 but 20 Chapter 2 not in atmospheres containing 99% N2 + 1% O2 (Ryall, 1963). , 1993b). Fuerte avocados were treated with 97% N2 for 24 or 40 h and then successfully stored at 17 °C in air for 7 days by Dori et al.

Colgan et al. (1999) also showed that apple scald was controlled less effectively when establishment of CA conditions was delayed. In contrast, Streif and Saquet (2003) found that flesh browning in apples was reduced when the establishment of the CA conditions was delayed, with 30 days’ delay being optimum. However, softening was quicker than in fruits where CA conditions were established directly after harvest. Landfald (1988) recommended prompt CA storage to reduce the incidence of lenticel rot in Aroma apples.

He indicated that it inhibited undesirable fermentation reactions, delayed browning (caused by damage during processing) and the O2 levels of over 65% inhibited both aerobic and anaerobic microbial growth. The technique used involved flushing the packs with the required gas mixture before they were sealed. The O2 level within the package would then fall progressively as storage proceeded, owing to the respiration of the fruit or vegetable contained in the pack. High O2 levels have also been used in the marketing of other commodities.

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