CO2 modified atmosphere packaging: stress condition or treatment to preserve fruit and vegetable quality?
In addition to the adoption of proper temperature and relative humidity, the selection of an atmosphere surrounding packaged fresh produce with reduced O2 and/or increased CO2 is one of the most widely used and useful tools to prolong the shelf-life of horticultural crops. However, as O2 and/or CO...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Firenze University Press
2023-01-01
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| Series: | Advances in Horticultural Science |
| Subjects: | |
| Online Access: | https://oaj.fupress.net/index.php/ahs/article/view/13838 |
| _version_ | 1797829272978587648 |
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| author | Maria Cefola Imperatrice Capotorto Vincenzo Lippolis Salvatore Cervellieri Anna Damascelli Rosaria Cozzolino Beatrice De Giulio Bernardo Pace |
| author_facet | Maria Cefola Imperatrice Capotorto Vincenzo Lippolis Salvatore Cervellieri Anna Damascelli Rosaria Cozzolino Beatrice De Giulio Bernardo Pace |
| author_sort | Maria Cefola |
| collection | DOAJ |
| description |
In addition to the adoption of proper temperature and relative humidity, the selection of an atmosphere surrounding packaged fresh produce with reduced O2 and/or increased CO2 is one of the most widely used and useful tools to prolong the shelf-life of horticultural crops. However, as O2 and/or CO2 values that might cause injury are strictly related to the commodity, they should be optimized for each product. Here three study cases are reported about the application of modified atmospheres (MA), with different CO2 concentrations (0-40 kPa), to table grapes (cv. Italia) and sweet cherries (cv. Ferrovia) and, as short-term treatment (48 h at 0 °C), to fresh-cut artichokes (cv. Violet de Provence). In each trial, the effect of high CO2 treatment on quality parameters was observed during cold storage. Concerning table grape “Italia”, our results show that low CO2 (up to 10kPa) MA preserved the quality and sensory parameters of the fruit, whereas high CO2 (> 20 kPa) caused a fermentative metabolism. As for sweet cherries 'Ferrovia', 20 kPa CO2 MA helped to maintain the quality traits during storage. On the other hand, this fruit proved to be sensitive to CO2 accumulation (over 20kPa) in hypoxic conditions, since it caused an increase in respiration rate and the biosynthesis of volatile fermentative metabolites. Finally, for fresh-cut artichokes, a short-term CO2 treatment, up to 10kPa, reduced respiration rate and browning index, preserving the volatile profile, while high CO2 (40 kPa) may have caused fermentative metabolism. In conclusion, the application of a MA enriched in CO2 has been shown to have different effects on the quality parameters of the three products, in agreement with the fact that CO2 sensibility depends on each specific fruit or vegetable under study.
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| first_indexed | 2024-04-09T13:17:51Z |
| format | Article |
| id | doaj.art-61ca087e39d846a29e042011782fde7a |
| institution | Directory Open Access Journal |
| issn | 0394-6169 1592-1573 |
| language | English |
| last_indexed | 2024-04-09T13:17:51Z |
| publishDate | 2023-01-01 |
| publisher | Firenze University Press |
| record_format | Article |
| series | Advances in Horticultural Science |
| spelling | doaj.art-61ca087e39d846a29e042011782fde7a2023-05-11T14:31:53ZengFirenze University PressAdvances in Horticultural Science0394-61691592-15732023-01-0137110.36253/ahsc-13838CO2 modified atmosphere packaging: stress condition or treatment to preserve fruit and vegetable quality? Maria Cefola0Imperatrice Capotorto1Vincenzo Lippolis2Salvatore Cervellieri3Anna Damascelli4Rosaria Cozzolino5Beatrice De Giulio6Bernardo Pace7Institute of Sciences of Food Production, National Research Council (CNR) c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy.Institute of Sciences of Food Production, National Research Council (CNR) c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy.Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy.Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy.Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy.nstitute of Food Science, National Research Council (CNR), Via Roma, 64, 83100 Avellino, Italy.nstitute of Food Science, National Research Council (CNR), Via Roma, 64, 83100 Avellino, Italy.Institute of Sciences of Food Production, National Research Council (CNR) c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy. In addition to the adoption of proper temperature and relative humidity, the selection of an atmosphere surrounding packaged fresh produce with reduced O2 and/or increased CO2 is one of the most widely used and useful tools to prolong the shelf-life of horticultural crops. However, as O2 and/or CO2 values that might cause injury are strictly related to the commodity, they should be optimized for each product. Here three study cases are reported about the application of modified atmospheres (MA), with different CO2 concentrations (0-40 kPa), to table grapes (cv. Italia) and sweet cherries (cv. Ferrovia) and, as short-term treatment (48 h at 0 °C), to fresh-cut artichokes (cv. Violet de Provence). In each trial, the effect of high CO2 treatment on quality parameters was observed during cold storage. Concerning table grape “Italia”, our results show that low CO2 (up to 10kPa) MA preserved the quality and sensory parameters of the fruit, whereas high CO2 (> 20 kPa) caused a fermentative metabolism. As for sweet cherries 'Ferrovia', 20 kPa CO2 MA helped to maintain the quality traits during storage. On the other hand, this fruit proved to be sensitive to CO2 accumulation (over 20kPa) in hypoxic conditions, since it caused an increase in respiration rate and the biosynthesis of volatile fermentative metabolites. Finally, for fresh-cut artichokes, a short-term CO2 treatment, up to 10kPa, reduced respiration rate and browning index, preserving the volatile profile, while high CO2 (40 kPa) may have caused fermentative metabolism. In conclusion, the application of a MA enriched in CO2 has been shown to have different effects on the quality parameters of the three products, in agreement with the fact that CO2 sensibility depends on each specific fruit or vegetable under study. https://oaj.fupress.net/index.php/ahs/article/view/13838Carbon dioxide,modified atmosphere packagingrespiration ratefermentative metabolitesshort-term treatment |
| spellingShingle | Maria Cefola Imperatrice Capotorto Vincenzo Lippolis Salvatore Cervellieri Anna Damascelli Rosaria Cozzolino Beatrice De Giulio Bernardo Pace CO2 modified atmosphere packaging: stress condition or treatment to preserve fruit and vegetable quality? Advances in Horticultural Science Carbon dioxide, modified atmosphere packaging respiration rate fermentative metabolites short-term treatment |
| title | CO2 modified atmosphere packaging: stress condition or treatment to preserve fruit and vegetable quality? |
| title_full | CO2 modified atmosphere packaging: stress condition or treatment to preserve fruit and vegetable quality? |
| title_fullStr | CO2 modified atmosphere packaging: stress condition or treatment to preserve fruit and vegetable quality? |
| title_full_unstemmed | CO2 modified atmosphere packaging: stress condition or treatment to preserve fruit and vegetable quality? |
| title_short | CO2 modified atmosphere packaging: stress condition or treatment to preserve fruit and vegetable quality? |
| title_sort | co2 modified atmosphere packaging stress condition or treatment to preserve fruit and vegetable quality |
| topic | Carbon dioxide, modified atmosphere packaging respiration rate fermentative metabolites short-term treatment |
| url | https://oaj.fupress.net/index.php/ahs/article/view/13838 |
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