Table Of ContentSPRINGER BRIEFS IN FOOD, HEALTH,
AND NUTRITION
Anthony Keith Thompson
Fruit and
Vegetable Storage
Hypobaric,
Hyperbaric
and Controlled
Atmosphere
123
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Anthony Keith Thompson
Fruit and Vegetable Storage
Hypobaric, Hyperbaric
and Controlled Atmosphere
1 3
Anthony Keith Thompson
Huddersfield
UK
ISSN 2197-571X ISSN 2197-5728 (electronic)
SpringerBriefs in Food, Health, and Nutrition
ISBN 978-3-319-23590-5 ISBN 978-3-319-23591-2 (eBook)
DOI 10.1007/978-3-319-23591-2
Library of Congress Control Number: 2015948785
Springer Cham Heidelberg New York Dordrecht London
© The Author(s) 2016
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Preface
The purpose of this book is to evaluate the effects of changing the pressure within
the storage environment of fresh fruit and vegetables in order to preserve them in
their optimum condition. This evaluation is put into context of current commercial
practices used in Fruit and Vegetable Storage technology in order to determine the
possible future of changing the pressure as a commercial technique. Its primary
purpose is therefore to provide an up-to-date consideration of these techniques
that will help those involved in the postharvest fruit and vegetable industry to plan
and design the most suitable and economic conditions both now and in the future.
Students in tertiary education will also find it useful both in giving an overview of
the subject and to determine possible areas of research needs.
Thanks are due to Dr. Pansa Liplap for helpful comments on the manuscript
and permission to use figures and Ken Hatch of UK CA Ltd. for useful comments.
Huddersfield, UK Anthony Keith Thompson
v
Contents
1 Storage .................................................... 1
Introduction ................................................. 1
History ..................................................... 2
Changes During Storage ....................................... 3
Factors Influencing Storage ..................................... 6
Temperature ............................................ 6
Humidity .............................................. 7
Oxygen ................................................ 8
Carbon Dioxide ......................................... 9
Ethylene ............................................... 10
Genetic Effects on Storage ..................................... 11
Measurement and Control Technology ............................ 14
Temperature ............................................ 14
Humidity .............................................. 15
References .................................................. 16
2 Controlled Atmosphere Storage ................................ 21
Introduction ................................................. 21
History ..................................................... 21
Changes During Storage ....................................... 22
Damage .................................................... 25
Residual Effects .............................................. 25
Measurement and Control Technology ............................ 25
Carbon Dioxide and Oxygen ............................... 26
Ethylene ............................................... 29
References .................................................. 33
3 Hypobaric Storage .......................................... 37
Introduction ................................................. 37
History ..................................................... 39
Mode of Action of Hypobaric Conditions .......................... 44
vii
viii Contents
Technology ................................................. 44
Transport ................................................... 47
Non-ventilated Hypobaric Containers ............................. 50
Low Oxygen ................................................ 50
Effects ..................................................... 51
Diffusion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Ethylene ............................................... 52
Other Volatiles .......................................... 53
Oxygen ................................................ 53
Carbon Dioxide ......................................... 54
Respiration Rate ......................................... 54
Chilling Injury .......................................... 55
Chlorosis .............................................. 55
Desiccation ............................................. 55
Diseases ............................................... 57
Insects ................................................ 58
Contamination .......................................... 59
Horticultural Commodities ..................................... 59
Apples ................................................ 59
Asparagus .............................................. 61
Avocado ............................................... 62
Apricots ............................................... 64
Bamboo Shoots ......................................... 64
Bananas ............................................... 65
Beans ................................................ 66
Beets ................................................ 66
Blueberries ............................................. 67
Broccoli ............................................... 67
Brussels Sprouts ......................................... 67
Cabbages .............................................. 67
Capsicum .............................................. 68
Cauliflowers ............................................ 69
Cherries ............................................... 69
Cranberries ............................................. 70
Cucumbers ............................................. 70
Currants ............................................... 70
Cut Flowers ............................................ 70
Grapes ................................................ 72
Grapefruits ............................................. 72
Growing Plants .......................................... 72
Kohlrabi ............................................... 73
Leeks ................................................ 73
Lettuce ................................................ 74
Limes ................................................ 74
Loquat ................................................ 75
Contents ix
Jujube ................................................ 75
Mango ................................................ 76
Oat Leaves ............................................. 76
Okra ................................................ 76
Onions ................................................ 76
Oranges ............................................... 77
Papayas ................................................ 77
Parsley ................................................ 78
Peaches ................................................ 78
Pears ................................................ 78
Pineapples ............................................. 79
Plums ................................................ 79
Potatoes ............................................... 79
Radish ................................................ 79
Spinach ................................................ 80
Squash ................................................ 80
Strawberries ............................................ 80
Sweetcorn .............................................. 81
Tomatoes .............................................. 81
Turnips ................................................ 82
Watercress ............................................. 82
Enhancement ................................................ 82
Vacuum Infiltration ........................................... 83
Vacuum Cooling ............................................. 83
References .................................................. 84
4 Hyperbaric Storage .......................................... 93
Introduction ................................................. 93
Effects ..................................................... 94
High Oxygen ................................................ 97
Oxidation .............................................. 98
Respiration Rate ......................................... 98
Ethylene ............................................... 99
Volatile Compounds ...................................... 99
Chlorophyll ............................................ 99
Texture ................................................ 99
Peel Spotting ........................................... 100
Pigments ............................................... 100
Nutrition ............................................... 100
Sprouting .............................................. 101
Free Radicals ........................................... 101
Chilling Injury .......................................... 101
Decay ................................................ 101
Physiological Disorders ................................... 102
Technology ................................................. 103
x Contents
Horticultural Commodities ..................................... 105
Avocados .............................................. 105
Cherries ............................................... 105
Grapes ................................................ 106
Lettuce ................................................ 106
Mango ................................................ 106
Melon Juice ............................................ 107
Mume ................................................ 107
Mushrooms ............................................. 107
Peaches ................................................ 108
Tomatoes .............................................. 108
Watermelon Juice ........................................ 109
References .................................................. 109
5 Conclusions ................................................ 115
References .................................................. 116
About the Author. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Index ......................................................... 121
