Agriculture Reference
In-Depth Information
packaging. The rates of ethylene production of HWT tomatoes were slightly higher
than controls (28.4 and 23.1 ppm for treated and untreated samples after 4 days).
Suparlan and Itoh (
2003
) suggested that the HWT and MAP usage caused the reduc-
tion of weight loss and decay and the inhibition of color development as well as the
preservation of fi rmness.
Mature green tomatoes stored in MA containers with steady state atmospheres of
5 % O
2
and 5 % CO
2
at 13 °C and subjected to a sequence of temperature fl uctua-
tions (
T = 10 °C) over 35 days to simulate storage and transport conditions were
studied by Tano et al. (
2007
). Accumulation of higher levels of both ethanol and
acetaldehyde was observed in tomatoes stored under MA (49.5 and 5.1 mg/kg,
respectively) and that tendency became more apparent with temperature fl uctuation
conditions.
ʔ
1.7.4.2
Eggplant
Arvanitoyannis et al. (
2005
) examined the effect of grafting [with
S. sisymbrifolium
(gr. 1),
S. torvum
(gr. 2), methylbromide (gr. 3) and Perlka (gr. 4)] and storage under
MAP (30 % CO
2
in HDPE bags) at 10 °C on quality parameters of eggplant. Vitamin
C decreased after 7 days and its drop became substantial after 14 days (27, 34, 33,
and 45 mg/100 g for gr. 1, 2, 3 and 4, respectively). Storage under MAP resulted in
better maintenance of saltiness, acridness, grassiness, metal, hardness and overall
impression, in comparison with the values obtained under air storage.
1.7.4.3
Cucumbers
The effect of storage conditions [storage under CA at normal and superatmospheric
(70 % O
2
) conditions] and physical tissue damage (bruising due to weight drop) on
membrane peroxidation in minimally processed cucumber tissue stored at 4 °C or
20 °C was studied. Bruised samples showed a continuous increase in lipid hydro-
peroxides levels (5.5 and 5.2
mol H
2
O
2
equivalents/g for normal and superatmo-
spheric conditions, respectively) whereas in non-bruised samples there was a
different pattern with an increase within the fi rst three days followed by a decrease
for the rest of the storage time (Karakas and Yildiz
2007
).
Wang and Qi (
1997
) investigated the cucumbers storage under passive MA con-
ditions (microperforated and intact LDPE fi lms) at 5 °C for 18 days. MAP stored
samples showed chilling injury symptoms on the 12th day of storage while control
samples had signifi cant losses starting on the 6th day. Samples in perforated bags
were found unacceptable because of decay occurrence on the 15th day of storage.
Samples in sealed packages did not display any sign of off-fl avor even at the end of
the experiment.
ʼ
Search WWH ::
Custom Search