Articles
Exploring postharvest storage efficacy of blueberries and avocados under low pressure conditions
Article number
1456_20
Pages
155 – 162
Language
English
Abstract
Low pressure storage (LPS) is a postharvest technology that has shown promise in extending the storage life of various horticultural commodities.
Under LPS conditions, gas diffusion barriers are reduced, allowing enhanced gas diffusion into the intercellular air spaces of perishables.
This allows for ultra-low oxygen (ULO) conditions under LPS conditions, without fear of low-O2 injury/fermentation, which further achieves lower respiration rates than traditional technologies (e.g., controlled/modified atmosphere). ULO environments also help inhibit ethylene biosynthesis.
Two recent studies utilizing LPS on blueberries and avocados are presented herein.
In blueberries, two cultivars were shipped from Peru to Europe under LP for five weeks and then stored for an additional three weeks, where the final quality (after 56 days) was minimally different from the at-harvest (day 0) quality and condition, with respect to minimal weight loss, and retention of firmness, soluble solids concentration and titratable acidity.
One blueberry cultivar demonstrated hastened pulp color advancement and acidity loss after storage versus the other, highlighting the interaction between postharvest treatments and cultivar selection.
In avocados, two LPS treatments demonstrated significantly better retention of skin color and flesh firmness, when compared to a regular atmosphere (RA) control.
Similarly, these LP treatments maintained the at-harvest quality and condition of the fruit, with minimal external chilling injury and internal flesh greying after storage.
A small delay in ripening time (under ambient conditions; no ethylene) was noted in LPS treated fruit vs.
RA controls.
Both studies demonstrate efficacy in long-term storage of blueberries and avocados by reducing respiration rates, inhibiting ripening and preserving the at-harvest quality and condition after 8+ weeks of storage.
Overall, LPS is a technology that addresses several primary challenges in postharvest (e.g., desiccation, senescence and decay) and may help provide new opportunities for extending the traditional storage potentials of highly perishable, highly valuable, specialty crops.
Under LPS conditions, gas diffusion barriers are reduced, allowing enhanced gas diffusion into the intercellular air spaces of perishables.
This allows for ultra-low oxygen (ULO) conditions under LPS conditions, without fear of low-O2 injury/fermentation, which further achieves lower respiration rates than traditional technologies (e.g., controlled/modified atmosphere). ULO environments also help inhibit ethylene biosynthesis.
Two recent studies utilizing LPS on blueberries and avocados are presented herein.
In blueberries, two cultivars were shipped from Peru to Europe under LP for five weeks and then stored for an additional three weeks, where the final quality (after 56 days) was minimally different from the at-harvest (day 0) quality and condition, with respect to minimal weight loss, and retention of firmness, soluble solids concentration and titratable acidity.
One blueberry cultivar demonstrated hastened pulp color advancement and acidity loss after storage versus the other, highlighting the interaction between postharvest treatments and cultivar selection.
In avocados, two LPS treatments demonstrated significantly better retention of skin color and flesh firmness, when compared to a regular atmosphere (RA) control.
Similarly, these LP treatments maintained the at-harvest quality and condition of the fruit, with minimal external chilling injury and internal flesh greying after storage.
A small delay in ripening time (under ambient conditions; no ethylene) was noted in LPS treated fruit vs.
RA controls.
Both studies demonstrate efficacy in long-term storage of blueberries and avocados by reducing respiration rates, inhibiting ripening and preserving the at-harvest quality and condition after 8+ weeks of storage.
Overall, LPS is a technology that addresses several primary challenges in postharvest (e.g., desiccation, senescence and decay) and may help provide new opportunities for extending the traditional storage potentials of highly perishable, highly valuable, specialty crops.
Authors
B. Anthony, J. Pott, G. Locatelli, C. Erickson, Y.-K. Kim
Keywords
hypobaric, controlled atmosphere, partial pressure, physiology, storage, fruit quality
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