English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Valencia' oranges (Citrus sinensis (L.) Osbeck) tolerated up to 20 days of exposure to 0.5%, 0.25%, or 0.02% O2, at 5 or 10C followed by holding in air at 5C for 7 days without any detrimental effects on external and internal appearance. Oranges stored in 0.5%, 0.25%, or 0.02% O2 had lower respiration rates, but higher resistance to CO, diffusion and higher ethanol evolution rates than those stored in air at 10C. Similar, but less pronounced, effects of the low O2 atmospheres were observed at O and SC. Respiration rates, internal CO 2 concentrations, and ethanol evolution rates were generally higher at 10C than at 0C, while resistance to CO 2 diffusion was lower at the higher temperature. 'Valencia' oranges kept in 60% CO2 at 5C for 5 to 14 days followed by holding in air at 5C for 7 days developed slight to severe injury that was characterized by skin browning and lowered external appearance scores. Juice color, soluble solids content, pH, titratable acidity, and ascorbic acid content were not significantly influenced by either the low O2 or the high CO2 treatments. However, these treatments increased ethanol and acetaldehyde contents, which correlated with the decrease in flavor score of the fruits. Ethanol content of the oranges transferred to air following low 0 2 treatment correlated with CO2 production rate of the fruits at the transfer temperature and was related to ethanol evolution and probably production rates after the transfer. Long-term storage of oranges in controlled atmospheres (CA) is not recommended because CA has little or no advantage for extending the storage life of the fruits (Hatton and Cubbedge, 1977a). Low O2 or high (CO2 atmospheres stimulated accumu- lation of ethanol, acetaldehyde, and several other volatile com- pounds in oranges (Davis et al., 1973; Norman and Craft, 1971; Pesis and Avissar, 1989) and increased activity of pyruvic de- carboxylase (EC 4.1.1.1) and alcohol dehydrogenase (EC 1.1,1.1) (Davis et al., 1973). CA storage delayed skin degreening and extended storage life of limes and lemons (Hatton and Cub- bedge, 1977a; Hatton and Reeder, 1969). Prestorage treatments with 10% to 40% CO2 in air reduced chilling injury and stem- end rind breakdown of grapefruits (Hatton and Cubbedge, 1977b; Hatton et al., 1975). Although oranges can not tolerate long-term storage in CA conditions, the fruits may tolerate a short period of exposure to low O2 and/or high CO2 atmospheres. In recent years, there has been an increased interest in studying the responses of fresh fruits and vegetables to short-term exposure to O 2 levels at or below 1% and CO2 levels at or above 50% because these at- mospheres may be effective as a quarantine treatment for post- harvest insect control (Aharoni et al., 1979; Benshoter, 1987; Lidster et al., 1981, 1984; Soderstrom and Brandl, 1987). CA treatment can be used for quarantine procedure only when they can effectively kill the insects of concern without detrimental effects on quality attributes of the fresh commodities. In this study, we investigated the effects of short-term ex- posures to O 2 levels at or below 0.5% and CO2 level at 60% at 0, 5, and 10C on postharvest physiology and quality attributes of 'Valencia' oranges to determine their tolerance to these treat- ments, which may be used for postharvest insect control.

Tolerance of `Valencia' Oranges to Controlled Atmospheres, as Determined by Physiological Responses and Quality Attributes