PPT4.1_CA and MA storage pdf

Controlled Atmosphere and Modified Atmosphere Storage Dr. Ron Porat Dept. of Postharvest Science of Fresh Produce ARO, The Volcani Center, Bet Dagan, Israel Normal room air contains 21% O 2 and 0.03% CO 2 . However, it was found that low oxygen and high carbon dioxide levels slow ripening, reduce the development of some peel disorders and inhibit pathogen growth. The terms controlled atmosphere (CA) and modified atmosphere (MA) imply using an atmospheric compositions that is different from air, but they differ in the degree of their control of the gases concentrations. Control atmosphere (CA) – generally refers to decreased O 2 and increased CO 2 concentrations, by a precise control of the gas composition. Modified atmosphere (MA) – is used when the control of the storage atmosphere is not closely controlled, such as in plastic film packaging. CA and MA are usually used as a supplement to cold storage, but in some cases they may replace cold storage. Potential benefits of CA: 1) Retardation of ripening and senescence. 2) Inhibits ethylene effects. 3) Reduction of certain physiological disorders. 4) Inhibition of pathogen growth. 5) May be used for insect control. Potential harmful effects of CA: 1) May cause irregular ripening after storage. 2) May cause certain physiological disorders. 3) May enhance anaerobic respiration and development of off-flavors. 4) May cause susceptibility to decay. Fruits and vegetables differ in their tolerance to low O 2 and to high CO 2 concentrations. Extreme oxygen and carbon dioxide concentrations (above the limits for each cultivar) may cause physiological and pathological deterioration, interrupt with normal ripening and enhance anaerobic respiration and development of off-flavors. Tolerance of various commodities to low O 2 concentrations Tolerance of various commodities to high CO 2 concentrations Fruits and vegetables can be grouped according to their storage potential under optimum temperature, RH and CA conditions as followed: Up to 1 year – apple and pear Up to 6 months – kiwi, persimmon, pomegranate Up to 3 months – avocado, banana, cherry, grape, mango, nectarine, peach, plum Up to 1 month – apricot, fig, papaya, pineapple, strawberry [...]... plastic films and MAP The greatest use of MAP is for fresh-cut products (to maintain 2-5% O2 and 8-12% CO2) It is possible to improve gas control in MAP by adding absorbers of ethylene, carbon dioxide and oxygen Use of MAP for fresh-cut produce Fresh-cut lettuce in MAP Fresh-cut fruit in MAP The commodity and its environment: Model for gas exchange Modified Atmosphere Packaging (MAP) Commercial MAP of banana... Modified Atmosphere Packaging (MAP) Commercial MAP of banana fruit Banana – individual bags Commercial MAP of kiwi Commercial MAP of broccoli Commercial MAP of apples Commercial MAP of cherries Commercial MAP of grapes Individual seal packaging of oranges China, 2007 MAP of mangoes Bangkok, 2007 MAP of apples Bangkok, 2007 ... (2002) provides a list of the optimal CA conditions for 35 selected horticultural commodities Recent developments in CA storage:  Recent improvements include maintaining CA during transport in refrigerated marine containers - this allows to continue the CA chain of apple, pear and kiwi during transport  CA transport of banana permits the harvest at a more fully-mature stage  CA transport of avocado...CA or MA may be applied to improve the storage potential of either short- or long-lasting commodities Use of CA for short-term storage Transportation of strawberries in CO2 – enriched atmosphere – TransFresh (Tectroll) technology Use of CA for long-term storage CA recommendations A CD-ROM entitled: “CA Recommendations (2001)” was . packaging. CA and MA are usually used as a supplement to cold storage, but in some cases they may replace cold storage. Potential benefits of CA: 1) Retardation of ripening and senescence. 2). physiological disorders. 4) Inhibition of pathogen growth. 5) May be used for insect control. Potential harmful effects of CA: 1) May cause irregular ripening after storage. 2) May cause certain. concentrations. Extreme oxygen and carbon dioxide concentrations (above the limits for each cultivar) may cause physiological and pathological deterioration, interrupt with normal ripening and enhance anaerobic