Download PDF by A. Keith Thompson: Controlled atmosphere storage of fruits and vegetables
By A. Keith Thompson
The transportation and garage of clean vegetables and fruit is a world operation the place know-how has to be used to make sure that produce reaches the patron within the very best situation. using managed surroundings garage has nice capability to minimize the postharvest use of chemical compounds, preserve dietary caliber and organoleptic features and decrease actual losses.
This revised version contains the most recent study to supply a entire and up to date review of managed and converted surroundings garage. Chapters assessment the heritage of the strategy, the variety of stipulations and applied sciences presently in use for various produce and their impression on flavour, caliber and body structure. additionally, the impression of pests and ailments, environmental elements and packaging and points of managed surroundings delivery are thought of intimately in addition to a synthesis of options for a variety of plants.
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Extra resources for Controlled atmosphere storage of fruits and vegetables
Controlled atmosphere and modiﬁed atmosphere packaging are considered supplements to increase or enhance the effect of refrigeration. There is evidence that the inhabitants of the island of Crete were aware of the importance of temperature in the preservation of food, even as early as 2000 bc (Koelet, 1992). Mechanical refrigeration was developed in 1755 by the Scotsman William Cullen, who showed that evaporating ether under reduced pressure, caused by evacuation, resulted in a reduction of the temperature of the water in the same vessel, thus forming ice.
The N2 was injected into the store to reduce the O2 levels rapidly. N2 generators using selective gas-permeable membranes and N2 cylinders are now more commonly used. Oxygen Control The way that traditional CA storage systems were operated was that when the O2 reached the level required for the particular crop it was maintained at that level by frequently introducing fresh air from outside of the store. 3% for O2 levels of 2% and above. 15%. With continuing equipment development, the precision with which the set levels of CO2 and O2 can be maintained is increasing.
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. (1995) and Pesis et al. (1993b). They exposed Fuerte avocados to 97% N2 for 24 h at 17 °C then stored them at 2 °C for 3 weeks, followed by shelf-life at 17 °C in air.
Controlled atmosphere storage of fruits and vegetables by A. Keith Thompson