Manipulation of the Postharvest Atmosphere for Preservation of Food Crops
Numerous handling, transportation and storage systems have evolved over the years for postharvest preservation of fresh fruits and vegetables. Depending upon the commodity and the specific preservation objective, there is a wide selection of techniques and systems to choose from (1). Table 1 outlines preservation systems available for fresh perishables. They vary in simplicity from common storage involving little or no control of the postharvest environment to highly sophisticated systems such as hypobaric storage (2, 3) controlling within very narrow limits the temperature and humidity, concentration of oxygen, carbon dioxide and other gases that may affect product preservation. The choice and successful application of postharvest preservation technology depends largely on understanding certain fundamental aspects of biology, engineering and economics that are important in the maintenance and distribution of perishable commodities. Biological consideration include; the physical attributes of the commodity, the physiological response to the postharvest environment and susceptibility to pathogens. Engineering aspects include heat and mass transfer in maintenance of the ideal environment of temperature and gas atmosphere and product protection.
KeywordsEthylene Production Harvest Date Control Atmosphere Apple Fruit Control Fruit
Unable to display preview. Download preview PDF.
- 3.Lougheed, E. C., D. P. Muir and Luce Berad. Low pressure storage for horticultural crops, HortScience 13:21 (1978).Google Scholar
- 4.Sfakiotakis, E. M. and D. R. Dilley. Internal ethylene in apple fruits attached to or detached from the tree. J. Am. Soc. Hort. Sci. 98:501 (1973).Google Scholar
- 6.Knee, M. Changes in structural polysaccharides of apples during storage. Coll. Inter. Centre Recherche Sci.: 238 (1975).Google Scholar
- 7.Sawamura, Masayoshi, E. Knegt and J. Bruinsma. Level of endogenous ethylene, carbon dioxide, and soluble pectin, and activities of pectin methyl esterase and polygalacturonase in ripening tomato fruits. Plant and Cell Physiol. 19: 1061 (1978).Google Scholar
- 8.Dilley, D. R. and W. W. Austin. The effect of Alar (N-dimethyl-amino succinamic acid) on maturation and storage quality of apples. 96th Ann. Rpt. Mich. Hort. Soc. p. 102 (1966).Google Scholar
- 9.Dilley, D. R. Assessing fruit maturity and ripening and techniques to delay ripening in storage. 110th Ann. Rpt. Mich. State Hort. Soc. p. 82 (1972).Google Scholar
- 10.Dilley, D. R., J. Lee and M. E. Saltveit, Jr. Measuring fruit ethylene concentrations for proper harvest and storage decisions. 108th Ann. Rpt. Mich. State Hort. Soc. p. 121 (1978).Google Scholar
- 12.Stoll, K., F. Hansen and D. Datwyler. The ripening of apples in CA storage as affected by reduction of the ethylene content of the atmosphere. Coll. Inter. Centre Nat’l. Recherche Sci. No. 238:81 (1975).Google Scholar
- 13.Liu, F. Interaction of daminozide; harvesting date, and ethylene in CA storage on ‘McIntosh’ apple quality. J. Am. Soc. Hort. Sci. 104:599 (1979).Google Scholar