STORAGE TECHNOLOGIES: TEMPERATURE INTERACTIONS AND EFFECTS ON QUALITY OF HORTICULTURAL PRODUCTS

Temperature control is the main technology underpinning storage of horticultural crops.
However, the effects of cooling can vary.
Although low temperatures generally reduce ethylene sensitivity, ethylene production can be either stimulated or inhibited.
The consequences of changes in ethylene production/ sensitivity may be either positive or negative for product quality.
Responses to the ethylene inhibitor 1-MCP are mediated by such reactions, as well as according to how the fumigant interacts with plant tissues at different temperatures.
Low temperatures generally maintain desirable levels of sugar, acid, and other flavor compounds in horticultural products.
However, storage at too low a temperature or for too long can permanently suppress volatile production or cause “off” odors and flavors to accumulate.
The effects of temperature on vitamins, flavonoids, phenolics, and other plant anti-oxidants are more difficult to quantify.
Some of these compounds increase as products ripen, so treatments that maintain commercial quality can negatively influence nutritional quality.
The storage temperature therefore often represents a compromise between the product qualities preferred by consumers and the economic realities and product quality requirements of those involved in the produce supply chain.

V International Postharvest Symposium

C.B. Watkins, J.H. Ekman

ethylene, 1-methylcyclopropene, 1-MCP, antioxidants, vitamin C, phenolic contents, fruit, vegetables

https://doi.org/10.17660/ActaHortic.2005.682.203