Quality Changes in Fresh-cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical Treatments

The shelf-life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0°C). Controlled atmospheres of 0.25 kPa O₂ and/or 10 kPa or 20 kPa CO₂ extended the shelf-life at 10°C of ‘O'Henry’ or ‘Elegant Lady’ peach slices by 1–2 days beyond the air control. Low (0.25 kPa) O₂ acted synergistically with CO₂ levels of 10 and 20 kPa to induce fermentative metabolism as indicated by ethanol and acetaldehyde production. A 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate postcutting dip resulted in limited reduction of cut surface browning and tissue softening in ‘Carnival’ peach slices.     

QUALITY CHANGES IN FRESH‐CUT SPINACH (SPINACIA OLERACEA) UNDER MODIFIED ATMOSPHERES WITH PERFORATIONS

ABSTRACT

Fresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging to assess the impact of differential in‐pack gas atmospheres generated through different packaging films and variable in‐pack weight on the quality of stored produce. After 4 days of storage, retention of chlorophyll, β‐carotene and ascorbic acid was better in low‐density polyethylene (LDPE) packages than in polypropylene (PP) packages. LDPE film‐packaged samples had higher phenolic content than PP film‐packaged samples. Low in‐pack O₂ (1–2 kPa) along with the buildup of CO₂ (8–10 kPa) seems to have enhanced the retention of antioxidant components, i.e., β‐carotene and ascorbic acid, in LDPE packages. This helped in chlorophyll retention and also prevented formation of oxidation compounds of phenols that otherwise caused browning of cut surfaces. Thus, O₂ and CO₂ permeability of packaging film or in‐pack weight of produce might be such that equilibrated O₂ partial pressures remain near to 1–2 kPa so as to affect a beneficial increase in the phenolic content along with concomitant retention of chlorophyll.

PRACTICAL APPLICATIONS

Fresh‐cut spinach leaves have received an enormous demand due to their utility in various traditional Indian preparations. Shelf life and quality of fresh‐cut produce may be greatly reduced due to high rates of respiration. Traditional packaging and handling techniques reduce the shelf life and sensory quality of fresh‐cut spinach. Temperature control and atmospheric modifications help to maintain produce quality by reducing respiration rate and enhance shelf life by minimizing the adverse effects of cutting. This research focused on evaluation of respiratory behavior of fresh‐cut spinach leaves at a temperature commonly encountered during transportation and retail distribution, i.e., 15C, and the effect of different polymeric films and in‐pack weights on produce quality. The results of the study suggest that packaging of fresh‐cut spinach in polymeric film packages could maintain the sensory quality and reduce degradation of various physicochemical constituents. Utilization of the results for proper design of modified atmosphere packages for this highly perishable produce can prove to be extremely beneficial for safe storage and transportation to urban retail markets.     

Influence of hot‐air treatment,superatmospheric O2 and elevated CO2 on bioactive compounds and storage properties of fresh‐cut pomegranate arils

The impact of heat treatment using hot air (HT 45 °C and 55 °C for 1 h) and two active modified atmosphere packaging (MAP) conditions of high oxygen atmosphere (HOA: 80 kPa O₂, 20 kPa N₂) and high CO₂ atmosphere (HCA: 20 kPa CO₂, 80 kPa N₂), individually or combined, on the antioxidant capacity, polyphenols, vitamin C content, total anthocyanins, polyphenoloxydase (PPO) activity and shelf life of fresh‐cut (FC) pomegranate arils stored for 14 days at 4 °C was studied. The results indicate that HT 45 °C along with HOA inhibited PPO activity and prevented loss of antioxidant capacity, vitamin C and phenolic compounds in arils, in comparison with control and HT 55 °C. All treatments reduced the accumulation of anthocyanins, but HCA‐treated arils lost more anthocyanins besides having worse a* colour parameter values. No significant differences in titrable acidity (TA) and total soluble solids (TSS) were observed between treatments. The combination of HOA and HT 45 °C enhanced the benefits of applying each treatment separately and could be useful to improve and extend postharvest life of pomegranate FC arils.     

Phytochemical and microbiological changes of honey pomelo (Citrus grandis L.) slices stored under super atmospheric oxygen,low‐oxygen and passive modified atmospheres

The effect of different modified atmosphere packaging conditions, 75 kPa O₂ (high‐oxygen atmosphere, HOA), 3.0 kPa O₂ + 5.0 kPa CO₂ (low‐oxygen atmosphere, LOA) and passive atmosphere (PA) on the antioxidant properties of ready‐to‐eat honey pomelo slices stored at 4 °C was investigated. Both ascorbic acid content and antioxidant capacity underwent a significant depletion under HOA in comparison with LOA and PA. Total phenolic content among the samples stored under HOA and PA decreased significantly, but not for LOA. Moreover, HOA was more effective in maintaining the firmness of the slices. The hue angle values among different packaging atmosphere conditions were significantly affected, but chroma values were not. Both high oxygen and low oxygen concentrations inhibited the growth of spoilage microorganism of honey pomelo slices.     

Antioxidant properties and shelf‐life extension of fresh‐cut tomatoes stored at different temperatures

BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O₂ + 5 kPa CO₂) to maintain the antioxidant properties of fresh‐cut tomatoes during shelf‐life was assessed through storage at different temperatures (5, 10, 15 and 20 °C). Health‐related compounds, antioxidant capacity, microbiological counts, physicochemical parameters and in‐package atmosphere of tomato slices were determined. RESULTS: Initial lycopene, vitamin C and phenolic contents and physicochemical parameters of tomato slices were well maintained for 14 days at 5 °C. Lycopene and total phenolic contents were enhanced over time in tomato slices stored at 15 and 20 °C. However, this increase in antioxidant compounds of fresh‐cut tomatoes during storage may be associated with excessive amounts of CO₂ (R² = 0.5679–0.7328) in the packages due to microbial growth. Although keeping tomato slices at temperatures above 10 °C increased their antioxidant content, the shelf‐life of the product was reduced by up 4 days. CONCLUSIONS: A storage temperature of 5 °C is appropriate for maintaining the microbiological shelf‐life of fresh‐cut tomatoes for up to 14 days and also allows the antioxidant properties of tomato slices to be retained over this period, thus reducing wounding stress and deteriorative changes. Copyright © 2008 Society of Chemical Industry     

Enriched ozone atmosphere enhances bioactive phenolics in seedless table grapes after prolonged shelf life

‘Autumn Seedless’ table grapes (Vitis vinifera L.) were stored for up to 60 days at 0 °C under ten different gas treatments. An additional simulated retail display period of 7 days in air at 15 °C was also applied in all cases. These postharvest treatments were tested as an alternative to the usual industrial SO₂ application and included modified atmosphere packaging (MAP), with and without natural fungicides (hexanal and hexenal), controlled atmosphere (CA) and intermittent and continuous applications of ozone (O₃). The sensory quality was preserved with MAP of 13–16 kPa O₂ + 8–11 kPa CO₂, CA of 5 kPa O₂ + 15 kPa CO₂ and both O₃ treatments. Although O₃ did not completely inhibit fungal development, its application increased the total flavan‐3‐ol content at any sampling time. Continuous 0.1 µL L^?1 O₃ application also preserved the total amount of hydroxycinnamates, while all treatments assayed maintained the flavonol content sampled at harvest. Total phenolics increased after the retail period in O₃‐treated berries. MAP preserved the total polyphenol content, while a slight decrease was observed under the CA conditions used. Therefore the improved techniques tested for retaining the quality of ‘Autumn Seedless’ table grapes during long‐term storage seem to maintain or even enhance the antioxidant compound content. Copyright © 2007 Society of Chemical Industry     

Effectiveness of Hydrothermal‐Calcium Chloride Treatment and Chitosan on Quality Retention and Microbial Growth during Storage of Fresh‐Cut Papaya

Rapid degradation of fresh‐cut papaya limits its marketability. Hydrothermal treatments in combination with a calcium dip, applied to whole fruit before slicing, and also the application of chitosan as a coating film, have been found to have very good results in maintaining the quality of fresh‐cut fruits. Based on these considerations, the aim of this study was to evaluate the effect of hydrothermal treatment (HT; 49 °C, 25 min) containing calcium chloride (Ca; 1%, w/v) followed by dipping in chitosan (Chit; 1%, w/v, 3 min) on the physical, chemical, and microbial qualities of papaya slices stored at 5 °C for 10 d. Pulp color, firmness, ascorbic acid, total phenolics, β‐carotene, and lycopene were evaluated every 2 d while the microbial quality (mesophilics, psychrophilics, molds, and yeasts) was evaluated every 5 d. Fruit treated with HT‐Ca and HT‐Ca + Chit showed better color and firmness retention than Control and Chit. Papaya slices treated with HT‐Ca + Chit had higher nutritional content and lower microbial growth at the end of storage. The application of the HT‐Ca + Chit could be used to reduce deterioration processes, maintaining physical, chemical, and microbial qualities and increasing the shelf life of fresh‐cut papaya stored at 5 °C.     

Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears

Fresh green asparagus (Asparagus officinalis L.) spears were subjected to a prestorage treatment by dipping in 20 ppm 6-benzylaminopurine (6-BA) for 10 min. Treated and untreated spears were placed into low-density polyethylene (LDPE) bags with a thickness of 15 μm, in which a passive modification of the atmosphere was developed, or 25 μm, in which a gas mixture of 10 kPa O₂ + 5 kPa CO₂ was flushed and then the bags were stored for 24 days at 2 °C. Atmosphere composition, chlorophyll, ascorbic acid, fiber, color and sensory attributes were determined every 4 days. Throughout the storage period, O₂ level decreased from the initial values (21 kPa, 10 kPa) to 2.1–4.2 kPa in package without 6-BA treatment and to 4.9–6.8 kPa in package with 6-BA treatment. CO₂ level increased from the initial value (0 kPa, 5 kPa) to 5.5–7.2 kPa in packages without 6-BA treatment and to 4.1–6.1 kPa in packages with 6-BA treatment. In both packaging treatments, at the end of the 24 day storage period, the spears treated with 6-BA had a better color, firmness and overall appearance; moreover they retained more chlorophyll and ascorbic acid and they had less fiber.     

Optimum controlled atmospheres minimise respiration rate and quality losses while increase phenolic compounds of baby carrots

Baby carrot is a very perishable product mainly due to the abrasion of the cylindrical carrot root segments. The influence of four different controlled atmospheres (CA) (air, 2 kPa O₂ + 15 kPa CO₂, 5 kPa O₂ + 5 kPa CO₂ and 10 kPa O₂ + 10 kPa CO₂) was studied to maintain quality and prolong the shelf life of baby carrots. Respiration rate (RR), the content of vitamin C, carotenoids and phenolics by HPLC as well as the sensory quality of baby carrots during storage at 4 °C were evaluated. The lowest RR was observed in baby carrots stored under CA containing the lowest O₂ concentrations. Baby carrots under low O₂ atmospheres preserved the highest vitamin C content, as well as the individual carotenoids. The wound-induced phenolic compounds, mainly trans chlorogenic acid, increased two fold in baby carrots stored under 5 kPa O₂ + 5 kPa CO₂. In general, CA maintained the overall visual quality of baby carrots up to 8 days. Controlled atmosphere of 5 kPa O₂ + 5 kPa CO₂ can be recommended as an optimum atmosphere to maintain quality of baby carrots, increasing bioactive compounds such as chlorogenic acid and avoiding anaerobic fermentation in case of temperature abuse.     

Impact of controlled atmosphere storage on physiological quality of soybean seed

Soybean seed tends to lose its quality property if kept in inappropriate storage conditions. The aim of this work was to evaluate the effect of different oxygen (O₂) and carbon dioxide (CO₂) partial pressures, combined with different temperatures on the soybean seed physiological potential maintenance. In 2017, seed of the cultivars 8473 RSF and TECIRGA 6070RR were stored for 7 months under: [1] ambient air; controlled atmosphere (CA) with [2] 1 kPa O₂ + 0.04 kPa CO₂; [3] 2 kPa O₂ + 0.04 kPa CO₂; [4] 2 kPa O₂ + 30 kPa CO₂; and [5] 2 kPa O₂ + 80 kPa CO₂. In 2018, seed of NA 5909 RG and FEPAGRO 37RR were stored for 7 months under the following conditions: [1] ambient air; and CA with [2] 1 kPa O₂ + 0.04 kPa CO₂; [3] 1 kPa O₂ + 15 kPa CO₂; [4] 1 kPa O₂ + 30 kPa CO₂; [5] 2 kPa O₂ + 0.04 kPa CO_2. In both years the storage conditions were conducted at three temperatures (20, 25 and 30 °C). The seed were stored with moisture content between 11 and 11.5. The reduction of the O₂ until 1.0 kPa maintained higher germination, however, storage above 25 °C is not recommended. High CO₂ partial pressure did not have additional effects on physiological quality conservation compared to solely low O₂. Seed of 8473 RSF stored at 25 and 30 °C resulted in low germination, regardless of the CA condition. NA 5909 RG reached 80% of germination, when CA was used, regardless of temperature. The ambient air did not maintain the seed physiological quality when stored at 25 and 30 °C and CA may efficiently maintain the physiological quality of soybean seed after 7 months, even in the higher temperature for NA5909 RG, but not for the other cultivars.     

Retail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging

Modified atmosphere packaging (MAP) is increasingly popular for meat, but raw, chilled pork in vacuum or anoxic environments has a purple color. The retail shelf‐life of pork chops dipped in 500 ppm ascorbic acid, 250 ppm citric acid, or no acid dip and stored at 1 °C before simulated retail display in MAP with gas exchange or air‐permeable packaging after vacuum pouch storage was determined. The 80% N₂:20% CO₂ in MAP was exchanged with 80% O₂:20% CO₂, and chops were removed from vacuum packages and overwrapped with permeable film (VP‐PVC) on the 7th day before simulated retail display at 4 °C. Shelf‐life traits were determined at 1, 7, 8, 10, 12, and 14 d postpackaging. The pH values changed with time, but returned to post‐dipped, prepackaged levels at the end of simulated retail storage. Weight loss of chops increased (P < 0.05) in VP‐PVC compared with MAP. The a* values increased (P < 0.05) and L* and b* values decreased during simulated retail display, with higher L*, a*, and b* color values for chops in MAP than VP‐PVC. Log numbers of psychrotrophic microorganisms were higher (P < 0.05) on VP‐PVC samples than for chops in MAP on days 12 and 14. Psychrotrophic counts on ascorbic acid‐treated samples were decreased compared with citric acid or no dipping on pork during simulated retail display. Pork chops in MAP with gas exchange had lighter and redder color, increased weight retention, decreased psychrotrophic counts, and increased lipid oxidation compared with conventional vacuum and overwrap packaging systems.     

Controlled and modified atmospheres influence chilling injury,fruit quality and antioxidative system of Japanese plums (Prunus salicina Lindell)

Our objective was to compare the effects of controlled atmosphere (CA) and modified atmosphere packaging (MAP) on fruit quality, chilling injury (CI) and pro‐ and antioxidative systems in ‘Blackamber’ Japanese plums. Matured fruit were stored for 5 and 8 weeks at 0–1 °C in normal air, CA‐1 (1% O₂ + 3% CO₂), CA‐2 (2.5% O₂ + 3% CO₂) and MAP (~10% O₂ and 3.8% CO₂). CA was more effective than MAP in retention of flesh firmness and titratable acidity during cold storage. Fruit stored in CA‐1 showed reduced CI and membrane lipid peroxidation after 5 and 8 weeks of cold storage. Low O₂ atmospheres appeared to limit the generation of reactive oxygen species (ROS) and their efficient scavenging through the concerted action of superoxide dismutase and peroxidase. The role of ascorbate–glutathione (AsA–GSH) cycle in the regulation of oxidative stress was also studied during and after storage in different atmospheres. In conclusion, optimum CA conditions delayed fruit ripening and CI through augmentation of antioxidative metabolism and suppression of oxidative processes.     

Quality of fresh-cut tomato as affected by type of cut,packaging, temperature and storage time

Long-life Calibra tomatoes (Lycopersicum esculentum Mill.) were minimally fresh processed in slices or wedges and packaged in polypropylene (PP) trays. Passive and active (3 kPa O₂+0 kPa CO₂ and 3 kPa O₂+4 kPa CO₂) modified atmosphere packages (MAP) were used at 0 and 5 °C. After 14 days, the gas composition within passive MAP packages was 11–13 kPa O₂+5.5–6 kPa CO₂ and 8–9.5 kPa O₂+10.5–11.5 kPa CO₂ at 0 and 5 °C, respectively. The gas composition reached in active MAP at both temperatures for both types of cuts was around 7–10.5 kPa O₂ and 7–9 kPa CO₂. The highest C₂H₄ level (15 L L^–1) was found in passive MAP at 5 °C, while in active MAP at both temperatures about 6 L L^–1 C₂H₄ accumulated. After 7 days of storage at 0 °C, the tomato pieces showed better aroma, appearance and overall quality than those stored at 5 °C. No difference between MAP treatments was found, although both led to a better appearance and overall quality than controls in air. After 14 days at 0 °C, only MAP treatments kept a good flavour, overall quality and texture, with no differences between them. After 14 days at 5 °C in all treatments, the flavour fell below a fair condition and the slices showed a slight senescence. MAP significantly reduced total plate counts (TPC) of slices at 5 °C, although only active MAP reduced TPC in wedges after 14 days at 5 °C. A visibly better appearance and overall quality was found in slices than in wedges. The main factors influencing the quality of tomato pieces were the storage duration and temperature. To keep the quality of fresh-cut tomatoes, one should consider three factors for selection: a suitable low chilling sensitive tomato cultivar, an adherent placenta and optimal maturity stage at harvest.     

Effect of initial oxygen concentration and film oxygen transmission rate on the quality of fresh‐cut romaine lettuce

Modified atmosphere packaging (MAP) is widely used to maintain the quality of fresh‐cut produce by matching the oxygen transmission rate (OTR) of the packaging film to the respiration rate of the packaged product. The effect of the interaction between film OTR and the initial headspace O₂ on quality of fresh‐cut vegetables has not previously been reported. Romaine lettuce leaves were sliced, washed, dried and packaged with film OTRs of 8.0 and 16.6 pmol s^?1 m^?2 Pa^?1, and with initial headspace O₂ of 0, 1, 2.5, 10 and 21 kPa. Packages were hermetically sealed and stored at 5 °C for up to 14 days. For samples packaged in 16.6 OTR film, increasing the initial headspace O₂ concentration delayed O₂ depletion within the packages, hastened the onset and increased the intensity of discoloration, and inhibited the development of CO₂ injury, acetaldehyde and ethanol accumulation, off‐odors and electrolyte leakage. With 8.0 OTR‐packaged lettuce pieces, ≤1 kPa initial headspace O₂ treatments induced an essentially anaerobic environment within the packages and increased acetaldehyde and ethanol accumulation and off‐odor development. Increasing the initial O₂ concentration above 1 kPa in 8.0 OTR packages transiently increased O₂ concentrations and reduced fermentative volatile production, off‐odors, electrolyte leakage and CO₂ injury. Regardless of initial headspace O₂ concentration, all 16.6 OTR‐packaged samples had severe discoloration after 14 days of storage. Quality was better maintained in 8.0 OTR‐packaged lettuce pieces as the initial headspace O₂ concentration was increased. A 21 kPa initial O₂ treatment of 8.0 OTR‐packaged lettuce maintained good quality throughout storage and had the best overall quality score. Copyright © 2005 Society of Chemical Industry     

Combined Application of Antibrowning,Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root

This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat‐treatment (55 °C for 45 s) combined with packaging under 4 different modified‐atmosphere gas compositions (that is, air, vacuum, 100% CO₂, 50% CO₂/50% N₂) on the quality and microbiological characteristics of fresh‐cut lotus root. The quality characteristics (that is, color, weight loss, texture, pH, polyphenoloxidase activity, and total phenolic content) of the AA + CM‐dipped sample in 100% CO₂ packaging were maintained significantly better than those of the other samples (P < 0.05). The microbiological counts observed in the DW‐dipped sample during storage were higher than those of the AA, CM, and AA + CM samples, and heat‐treatment retarded the microbiological deterioration of fresh‐cut lotus root. Therefore, the results revealed that dipping in an antibrowning treatment (AA + CM), and 100% CO₂ MAP with heat treatment effectively extend the shelf life of fresh‐cut lotus root to 21 d at 5 °C.     

Sensory quality and internal atmosphere of fresh-cut Golden Delicious apples

The sensory shelf‐life of Golden Delicious fresh‐cut apples, dipped in 10 g L^?1 ascorbic acid and 5 g L^?1 calcium chloride and packaged under different modified atmosphere conditions, was assessed throughout refrigerated storage. An initial atmosphere of 0 kPa O₂ and plastic packages of an O₂ permeability of 15 cm³ m^?2 bar^?1 day^?1 were very effective in preserving the initial colour and firmness of apple cubes during at least 3 weeks of storage. These conditions resulted in increased respiration coefficients, which curbed the product consumer acceptance beyond the second week of storage. However, reduced ethylene and CO₂ production limited the appearance of fermentative metabolites during this period.     

Modified atmosphere packaging inhibits browning in fennel

The effects of modified atmosphere packaging (MAP) to inhibit browning of the butt end cut zone of fennel bulbs stored during 14 days at 0°C followed by complementary air storage during 3 days at 15°C were studied. Selected bulbs were placed in 35 μm oriented polypropylene bags or in plastic baskets heat-sealed with nonperforated or perforated (control) polypropylene film. Changes in respiratory rate, ethylene emission, colour of both external leaves and butt end cut, as well as chemical and sensory attributes and browning development were monitored. A low to moderate nonclimacteric respiratory behaviour at 0°C with a respiration rate of 8-9 mg CO₂ kg⁻¹ h⁻¹ and an ethylene emission of 0.2-0.5 μl C₂H₄ kg⁻¹ h⁻¹ were found. Development of fungal attacks, chilling injury, decay and browning of external leaves were not detected for any treatment. All the MAP inhibited browning development of the butt end cut when evaluated after cold storage. However only the atmosphere of 6-7 kPa O₂ and 10-12 kPa CO₂ delayed that process at the end of complementary shelf life.     

ANTIOXIDANT CONTENT AND MARKET QUALITY OF JALAPENO PEPPER RINGS AS AFFECTED BY MINIMAL PROCESSING AND MODIFIED ATMOSPHERE PACKAGING

Retention of β-carotene in jalapeno pepper rings after 12 days' storage at 4.4C, and an additional 3 days at 13C was 87% in modified atmosphere packages (MAP, 5% O₂, 4% CO₂) and 68% in air. Retention of α-carotene was 92% in MAP and 52 % in air after 15 days, while ascorbic acid retention after 15 days was 83% in MAP and 56% in air. MAP retarded the conversion of L-ascorbic acid to dehydroascorbic that occurred in air stored peppers. Most antioxidant losses occurred within 3 days after minimal processing. MAP treatment resulted in greater preservation of quality attributes (texture, color and moisture content) and antioxidants than air stored peppers.     

SHORT‐TERM CONTROLLED ATMOSPHERE STORAGE FOR STORAGE‐LIFE EXTENSION OF WHITE‐FLESHED PEACHES AND NECTARINES1

Abstract Response of white‐fleshed peaches (‘Sugar Lady’, ‘Snow Giant’, ‘White Lady’and ‘Snow King’) and nectarines (‘Arctic Queen’and ‘Arctic Rose’) to controlled‐atmosphere (CA) storage is cultivar dependent. Samples of fruit of these six cultivars were collected just prior to commercial harvest and held in either regular‐atmosphere (RA) storage at 1C or controlled‐atmosphere (CA) storage at 2% O₂ and 6, 12 or 18% CO₂, all at 1C. Four of the six cultivars (‘Snow Giant’, ‘White Lady’, ‘Snow King’and ‘Arctic Queen’) displayed excessive internal browning and poor flesh color after only 30 days of storage and should not be considered for long storage (+30 days). While ‘Sugar Lady’and ‘Arctic Rose’performed better and are possible candidates for CA storage, they should not be stored more than 45 days after harvest. The value of CA storage to extend the marketing of white‐fleshed peaches and nectarines is questionable at best. If CA storage is to be used for storage‐life extension of white‐fleshed peaches and nectarines, O₂ level should be maintained at 2% or less and CO₂ level maintained at 12% or higher.     

Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh-Cut Kiwifruit Slices

The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C₂H₄ addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices. Fresh-cut kiwifruit slices had a shelf-life of 9–12 days if treated with 1% CaCl₂ or 2% Ca lactate, and stored atO-2°C and >90% relative humidity in an C₂H₄-free atmosphere of 2 to 4 kPa O₂ and/or 5to10kPaCO₂.