file:///C:/Users/Minh%

20Trong/Downloads/
foods-10-00719.pdf
See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/273270715

Preservation technologies for fresh fruits and vegetables

Article  in  Stewart Postharvest Review · March 2011

DOI: 10.2212/spr.2011.1.5 https://www.
researchgate.net/
CITATIONS
publication/267265595_
READS

7 Osmotic_Dehydration_
20,248
Process_for_
1 author: Preservation_of_Fruits_
Sandhya Singh
and_Vegetables
Punjab Agricultural University
14 PUBLICATIONS   506 CITATIONS   

SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Development of a prototype model based on ultrasound assisted technique for shelf life enhancement and food preservation View project

All content following this page was uploaded by Sandhya Singh on 20 March 2018.

The user has requested enhancement of the downloaded file.

 Stewart Postharvest Review
An international journal for reviews in postharvest biology and technology

Preservation technologies for fresh fruits and vegetables

Sandhya Singh
Punjab Agricultural University, Ludhiana, Punjab, India

Abstract
Purpose of review: This article summarises the main findings of a recent literature review on the application of cold storage, con-
trolled atmosphere (CA) storage and modified atmosphere packaging (MAP) techniques during storage, handling, distribution and
retail sale in order to maintain postharvest quality and safety of fresh fruits and vegetables.
Findings: Postharvest handling and processing technology is required to maintain quality and reduce postharvest losses. Several stud-
ies have already been carried out in this area. The information has been divided into different sections such as use of cold chain and
application of modern storage and packaging technologies like CA storage and MAP.
Directions for future research: Improvements in the MAP technique should be further studied. The improvement of emerging tech-
niques such as alternative gas mixtures, as well as antimicrobial or super atmospheric oxygen seems to be promising. The development
of appropriate modelling simulations to predict quality changes would be a significant advance. Edible films for use in MAP systems
are an active area of research. However, as with other MAP methods, they can create a very low O2 environment. Antimicrobial com-
pounds that can be incorporated into the coating need to be investigated.

Keywords: handling; temperature; cold chain; ethylene; CA storage; MAP

Abbreviations Introduction
ACC 1-Aminocyclopropane - 1- carboxylic Acid The market for agricultural products, including fresh pro-
CA Controlled Atmosphere duce and processed foods, has shown strong growth due to
MAP Modified Atmosphere Packaging consumer belief that environmentally friendly products are
RH Relative Humidity better and healthier. Maintaining food safety and quality of
products is very important until the products are consumed.
Correspondence to: Sandhya Singh, Asstt. Prof. (Agril. Postharvest handling and processing technology is required
Engg.), 9- Shere Punjab Extension, Near Barewal Road, Ludhi- to maintain quality, reduce loss, and utilise culls of agricul-
ana- 141012, Punjab (INDIA). Tel: + 91 9463354523; email: tural products. Postharvest handling for products is mainly
sandhya7819@gmail.com focused on reduced chemical use, package disposal, and
reuse and waste management. Concern about pesticide resi-
due was highest at the time of the controversy over the use
Stewart Postharvest Review 2011, 1:5 of growth regulators. Over time, confidence in the safety of
Published online 01 March 2011 produce and belief in the health-enhancing value of produce
doi: 10.2212/spr.2011.1.5 increased due to concerted educational efforts by the pro-
duce industry and health professionals. Some chemicals can
be used to enhance food safety or increase the shelf-life of
agricultural products, and are considered environment-
friendly. Chemicals used as sanitisers and additives are
sometimes essential for securing safety of the food products.

© 2011 Stewart Postharvest Solutions (UK) Ltd.

Online ISSN:1945-9656
www.stewartpostharvest.com
Singh / Stewart Postharvest Review 2011, 1:5
Postharvest losses are estimated to range from 10 to 35%
(fruits, 10 to 25%; vegetables, 15 to 35%) per year despite
the use of modern storage facilities. A considerable amount
of fresh fruits and vegetables are sometimes detached due to
typhoons or slightly damaged by pests. Processing technolo-
gies to utilise these crops is required to reduce environmental
contamination as well as increase farmers’ income. Careful
harvesting and handling to minimise injury is recommended
and harvesters are encouraged to discard poor quality fruits
and vegetables in the field. The reduction of losses in perish-
able products due to postharvest decay and damage has be-
come a major objective of agricultural businesses. The em-
phasis of postharvest technology has been changing in recent
years. Food safety has emerged as a key element in decay
control programs. Continued failure to effectively control
certain postharvest diseases and the need for more environ-
mentally-friendly crop control materials is driving a new ap-
proach to disease control. Factors affecting food safety are
harvesting, sorting, pre-cooling, packaging, storage and
transportation.
The fresh-cut produce industry has been growing rapidly in
the past decade in response to an increased consumer demand
for fresh and convenient food. Fresh-cut produce is conven-
ient and fresh because it is already washed, cut, packaged and
distributed at low temperature. However, fresh-cuts are gen-
erally much more perishable than intact produce because they
have been subjected to severe physical stress, such as peel-
ing, cutting, slicing and shredding.
Quality cannot be improved after harvest, only maintained.
Therefore, it is important to harvest fruits and vegetables at
the proper stage and size and at peak quality. Produce that
has been stressed by too much or too little water, high rates
of nitrogen, or mechanical injury (scrapes, bruises, abrasions)
are particularly susceptible to postharvest diseases. Broccoli
heads are susceptible to postharvest rot caused by the bacteria
Erwinia if nitrogen is applied as foliar feed – a grower should
feed the soil, not the leaves. Beets and radishes are suscepti-
ble to soil-borne diseases when the soil temperature reaches
80oF; symptoms are black spots on these root crops [1]. Let-
tuce harvested during a period of rain does not ship well and
product losses are increased [2]. Other than the production
practices and management practices during harvesting, there
are many other techniques that can be used to reduce posthar-
vest losses. Cooling is the simplest and most powerful tech-
nique for minimising respiration and deterioration. Another
way to minimise deterioration is to remove the ethylene gas;
its accumulation can be minimised and controlled by ensur-
ing adequate ventilation. The application of modern storage
and packing technologies and the use of cold chain are also
important in reducing postharvest losses.
Cold storage
Temperature is the single most important factor in maintain-
ing quality after harvest. Refrigerated storage retards the fol-
lowing elements of deterioration in perishable crops:
• Aging due to ripening, softening, and textural and
colour changes
• Undesirable metabolic changes and respiratory heat
production
• Moisture loss and wilting
• Spoilage due to invasion by bacteria, fungi and
yeasts
One of the most important functions of refrigeration is to
control the crop’s respiration rate. Respiration generates heat
as sugars, fats and proteins in the cells of the crop are oxi-
dised. The loss of these stored food reserves through respira-
tion means decreased food value, loss of flavour, loss of sale-
able weight and more rapid deterioration. The respiration rate
of a product strongly determines its transit and postharvest
life. The higher the storage temperature, the higher the respi-
ration rate will be [3]. For refrigeration to be effective in
postponing deterioration, it is important that the temperature
in cold storage rooms be kept as constant as possible. Expo-
sure to alternating cold and warm temperatures may result in
moisture accumulation on the surface of produce (sweating),
which may hasten decay. Storage rooms should be well insu-
lated and adequately refrigerated, and should allow for air
circulation to prevent variation.
On farm cooling facilities are a valuable asset for any produce
operation. A grower who can cool and store produce has
greater market flexibility because the need to market immedi-
ately after harvest is eliminated. The field heat of a freshly
harvested crop is usually high, and should be removed as
quickly as possible before shipping, processing or storage.
Therefore, pre-cooling is the first step in good temperature
management. Rapid pre-cooling to the product’s lowest safe
temperature is most critical for crops with inherently high
respiration rates. These include artichokes, Brussels sprouts,
green onions, snap beans, broccoli, mushrooms, peas and
sweet corn. Crops with low respiration rates include nuts, ap-
ples, grapes, garlic, onions, potatoes and sweet potatoes [3].
Preventing moisture loss
While temperature is the primary concern in the storage of
fruits and vegetables, relative humidity is also important. The
relative humidity of the storage unit directly influences water
loss in produce. Water loss means degraded quality, saleable
weight loss and reduced profit. Most fruit and vegetable
crops retain better quality at high relative humidity (80–95
%), but at this humidity, disease growth is encouraged. The
cool temperatures in storage rooms help to reduce disease
growth, but sanitation and other preventative methods are
also required.
Sanitation
Sanitation is of great concern to produce handlers, not only to
protect produce against postharvest disease, but also to pro-
tect consumers from food-borne illnesses. E. coli 0157:H7,
Salmonella, Chryptosporidium, Hepatitis and Cyclospera are
among the disease-causing organisms that have been trans-
2
Singh / Stewart Postharvest Review 2011, 1:5
ferred via fresh fruits and vegetables [2, 4]. Use of a disinfec-
tant in wash water can help to prevent both postharvest dis-
ease and food borne illnesses.
Chlorine in the form of a sodium hypochlorite solution or as
a dry, powdered calcium hypochlorite can be used in hydro-
cooling or wash water as a disinfectant. For the majority of
vegetables, chlorine in wash water should be maintained in
the range of 75–150 ppm. Ozonation is another technology
that can be used to sanitise produce. It is a thousand times
more effective than chlorine. Ozone not only kills whatever
food borne pathogens might be present, it also destroys mi-
crobes responsible for spoilage. Hydrogen peroxide can also
be used as a disinfectant. Concentrations of 0.5% or less are
effective for inhibiting development of postharvest decay
caused by a number of fungi.
Therefore, proper postharvest cooling reduces respiratory
activity and degradation by enzymes. It reduces internal wa-
ter loss and wilting, and slows or inhibits the growth of de-
cay-producing micro-organisms. It also reduces the produc-
tion of the natural ripening agent, ethylene, and provides
marketing flexibility by allowing the grower to sell produce
at the most appropriate time.
Cold chain
A cold chain is a temperature-controlled supply chain. An
unbroken cold chain is an uninterrupted series of storage and
distribution activities which maintain a given temperature
range. It is used to help extend and ensure the shelf-life of
products such as fresh agricultural produce, processed foods,
photographic film, chemicals and pharmaceutical drugs. The
facilities in a cold chain are composed of pre coolers, packing
houses and cold storage rooms and trucks for transport. Pre
coolers are used to remove field heat rapidly right after har-
vest to acquire desired conditions. Packing houses are essen-
tial for preparing the vegetables prior to releasing it to the
market and involves operations such as trimming and clean-
ing, sorting defective products, among others. Cold storage
maintains the required storage temperature of vegetables for
a high quality produce. Refrigerated trucks/container vans
collect the fresh produce from the cooler room/packing
houses and transport them.
The cold chain system requires involvement of the players
from the handling, storage and transport of the perishable
products. These include farmers, packers and workers and
staff. Drivers, wholesalers and distribution centres, retailers,
and the consumers compose the transport service. The com-
plete cold chain system is shown in Figure 1.
Controlled atmosphere storage
Controlled atmosphere (CA) storage involves altering and
maintaining an atmospheric composition that is different
from air composition (about 78% N2, 21% O2 and 0.03%
CO2). Generally O2 below 8% and CO2 above 1% are used.
Atmospheric modification should be considered as a supple-
ment to maintenance of optimum ranges of temperature and
relative humidity (RH) for each commodity in preserving
quality and safety of fresh fruits and vegetables throughout
postharvest handling. Exposure of fresh horticultural crops to
low O2 and/or elevated CO2 atmospheres within the range
tolerated by each commodity reduces their respiration and
ethylene production rates; however, outside this range respi-
ration and ethylene production rates can be stimulated, indi-
cating a stress response. This stress can contribute to inci-
dence of physiological disorders and increased susceptibility
to decay.
The shift from aerobic to anaerobic respiration depends on
fruit maturity and ripeness stage (gas diffusion characteris-
tics), temperature and duration of exposure to stress-inducing
concentrations of O2 and/or CO2. Up to a point, fruits and
vegetables are able to recover from the detrimental effects of
low O2 and/or high CO2 stresses (fermentative metabolism)
and resume normal respiratory metabolism upon transfer to
air. Post-climacteric fruits are less tolerant and have lower
capacity for recovery following exposure to reduced O2
and/or elevated CO2 levels than pre-climacteric fruits. The
speed and extent of recovery depend upon duration and levels
of stresses, and underlying, metabolically-driven cellular
repair.
Elevated-CO2 atmospheres inhibit activity of 1-
aminocylopropane -1 - carboxylic acid (ACC) synthase (key
regulatory site of ethylene biosynthesis), while ACC oxidase
activity is stimulated at low CO2 and inhibited at high CO2
concentrations and/or low O2 levels. Ethylene action is inhib-
ited by elevated CO2 atmospheres. Optimum atmospheric
compositions retard chlorophyll loss (green colour), biosyn-
thesis of carotenoids (yellow and orange colours) and antho-
cyanins (red and blue colours), and biosynthesis and oxida-
tion of phenolic compounds (brown colour). Controlled at-
mospheres slow down the activity of cell-wall degrading en-
zymes involved in softening and enzymes involved in lignifi-
cation leading to toughening of vegetables. Low O2 and/or
high CO2 atmospheres influence flavour by reducing loss of
acidity, starch to sugar conversion, sugar inter-conversions,
and biosynthesis of flavour volatiles. When produce is kept
in an optimum atmosphere, retention of ascorbic acid and
other vitamins results in better nutritional quality. N2 is an
inert component of CA. Replacing N2 with argon or helium
may increase diffusivity of O2, CO2 and C2H4, but they have
no direct effect on plant tissues and are more expensive than
N2 as a CA component.
Super-atmospheric levels of O2 up to about 80% may acceler-
ate ethylene-induced degreening of non-climacteric com-
modities and ripening of climacteric fruits, respiration and
ethylene production rates, and incidence of some physiologi-
cal disorders (such as scald on apples and russet spotting on
lettuce). At levels above 80% O2 some commodities and
postharvest pathogens suffer from O2 toxicity. Use of super-
atmospheric O2 levels in CA will likely be limited to situa-
3
Singh / Stewart Postharvest Review 2011, 1:5

Figure 1: Cold chain.

Harvesting
- Cleaning
Preparation for market - Sorting, sizing
- Quality grading

- Handling equipment
- Handling practice
Packing - Consumer size package
- Shipping containers
- Precooling - Bulk containers
- Fumigation Transportation

Specific requirements
for each commodity
(temperature, air circu-
lation, RH%, atm. Storage
modification, special
treatments, etc)

- Transportation
Distribution by rail,
- Equipment and services
highway, sea or air

- Unloading
- Handling practices
Warehousing - Refrigeration requirements
- Consumer packaging
- Unloading & reception
- Refrigeration requirements Distributed to retail stores
- Repackaging
- Delivery to retail stores
- Unloading and reception
- Protective facilities
- Refrigeration, storage
Retail market - Customer handling

tions in which they reduce the negative effects of fungistatic,
elevated CO2 atmospheres on commodities that are sensitive
to CO2-injury.
Benefits of CA:
• Retardation of senescence (including ripening) and
associated biochemical and physiological changes,
ie, slowing down rates of respiration, ethylene pro-
duction, softening, and compositional changes
• Reduction of sensitivity to ethylene action at O2
levels < 8% and/or CO2 levels > 1%
• Alleviation of certain physiological disorders such
as chilling injury of avocado and some storage dis-
orders, including scald, of apples
• CA can have a direct or indirect effect on posthar-
vest pathogens (bacteria and fungi) and conse-
quently decay incidence and severity. For example,
CO2 at 10 to 15% significantly inhibits development
of botrytis rot on strawberries, cherries, and other
perishables
• Low O2 (< 1%) and/or elevated CO2 (40 to 60%)
can be a useful tool for insect control in some fresh
and dried fruits, flowers, and vegetables; and dried
nuts and grains
Detrimental effects of CA:
• Initiation of certain physiological disorders such as
internal browning in apples and pears, brown stain
of lettuce and chilling injury of some commodities.
• Irregular ripening of fruits, such as banana, mango,
pear and tomato, can result from exposure to O2
levels below 2% and/or CO2 levels above 5% for > 1
month
• Development of off-flavours and off-odours at very
low O2 concentrations (as a result of anaerobic res-
4
Singh / Stewart Postharvest Review 2011, 1:5
Figure 2: The risk/benefit associated with using modified atmosphere
packaging.
Maximum benefit and maximum
risk of spoilage
Life expectancy (days)
Oxygen concentration (%)
piration) and very high CO2 levels (as a result of
fermentative metabolism)
• Increased susceptibility to decay when the fruit is
physiologically injured by too-low O2 or too-high
CO2 concentrations.
Application of CA Storage:
A lot of work has been reported on the controlled atmosphere
storage of fruits and vegetables [5, 6– 8]. Several refinements
in CA storage have been made in recent years to improve
quality maintenance; these include creating nitrogen by sepa-
ration from compressed air using molecular sieve beds or
membrane systems, low O2 (1.0 to 1.5%) storage [9], low
ethylene (< 1 µL/L) CA storage; and rapid CA (rapid estab-
lishment of optimal levels of O2 and CO2). Other develop-
ments, which may increase the use of atmospheric modifica-
tion during transport and distribution, include improved tech-
nologies of establishing, monitoring, and maintaining CA,
using edible coatings or polymeric films with appropriate gas
permeability to create a desired atmospheric composition
around and within the commodity. Commercial use of CA
storage is greatest on apples and pears [10] worldwide; less
on cabbages, sweet onions, kiwifruits, avocadoes [11], per-
simmons, pomegranates, and nuts and dried fruits and vege-
tables. Atmospheric modification during long-distance trans-
port is used on apples, asparagus, avocados, bananas, broc-
coli, cane berries, cherries, figs, kiwifruits, mangoes, melons,
nectarines, peaches, pears, plums and strawberries. Modified
atmosphere packaging (MAP) is widely used in marketing
fresh-cut produce.
Modified atmosphere packaging
MAP can be used to extend the shelf-life of many fruits and
vegetables. The main aim of MAP is to change the composi-
tion of the atmosphere around the product so that the storage
life of the product can be extended. Most fruits and vegeta-
bles age less quickly when the level of oxygen in the atmos-
phere surrounding them is reduced. This is because the re-
duced oxygen slows down the respiration and metabolic rate
of the products and therefore slows down the natural aging
process. Raising the level of carbon dioxide to levels of 2%
or more can also be beneficial. Elevated CO2 levels can re-
duce product sensitivity to ethylene, it can also slow the loss
of chlorophyll which is the green colour of fruits and vegeta-
bles. High CO2 can also slow the growth of many of the post-
harvest fungi that cause rots. All these effects can help to
extend the storage and shelf-life of fresh produce.
When a given weight of produce is sealed within a plastic
bag, it uses oxygen and produces carbon dioxide. As the oxy-
gen concentration inside the package falls, below about 10%,
the rate of respiration (oxygen use) starts to decrease. At the
same time, oxygen moves into the bag through the walls of
the plastic bag and carbon dioxide moves out. Oxygen and
carbon dioxide move across the film in proportion to the drop
in concentration of oxygen and rise of carbon dioxide con-
centration inside the plastic bag. The rate of oxygen con-
sumed is dependent on the following factors:
• The weight of the product in the bag
• The temperature and the respiration rate of the com-
modity. Respiration rate may vary among cultivars,
seasons and growing conditions.
• The rate of oxygen and carbon dioxide movement
through the wall of the bag
The rate of oxygen movement through the plastic bag de-
pends on the surface area, thickness and chemical properties
of the plastic film. The permeability of the film can be in-
creased by adding holes. The difficulty with using MAP is
the establishment of a stable atmosphere inside the plastic
bag. MAP is a dynamic system that is not controlled. In
MAP, the gas atmosphere is modified by direct injection of
gases (often CO2 or nitrogen) into a package; evacuating air
from the package; and interaction between package contents
and the air in the package causing the package atmosphere to
modify over time.
There is always a risk/benefit when using MAP, particularly
when a low oxygen atmosphere is providing the benefit. Fig-
ure 2 shows that the greatest extension of shelf-life occurs at
the lowest possible oxygen concentration before anaerobic
respiration is initiated [12]. This point also carries the great-
est risk. For example, if the respiration rate increases as a
result of a small change in temperature then the oxygen level
will fall below the critical level and off flavours will be pro-
duced. If respiration increases due to an increase in tempera-
ture then the level of CO2 may rise above the critical level
and the product will also be damaged and made unsaleable.
Advantages of MAP:
• Increased shelf-life allowing less frequent loading of
retail display shelves
• Reduction in retail waste
5
Singh / Stewart Postharvest Review 2011, 1:5
• Improved presentation-clear view of product and all
round visibility
• Hygienic stackable pack, sealed and free from prod-
uct drip and odour
• Little or no need for chemical preservatives
• Reduction in production and storage costs due to bet-
ter utilisation of labour, space and equipment
Disadvantages of MAP:
• Capital cost of gas packaging machinery
• Cost of gases and packaging materials
• Cost of analytical equipment to ensure that correct
gas mixtures are being used
• Increased pack volume which will adversely affect
transport
• Potential growth of food-borne pathogens due to tem-
perature abuse by retailers and consumers
• Benefits of MAP are lost once the pack is opened or
leaks.
Gases used in MAP
The basic concept of the MAP of fresh foods is the replace-
ment of the air surrounding the food in the package with a
mixture of atmospheric gases different in proportion from
that of air. There are three types of gas mixtures used in MAP
[13]: inert blanketing (N2); semi-reactive blanketing (CO2/N2
or O2/CO2/N2) and fully-reactive blanketing (CO2 or CO2/
O2). Used alone or in combination, these gases are commonly
used to balance safe shelf-life extension with optimal or-
ganoleptic properties of the food. Noble or 'inert' gases such
as argon are in commercial use for products such as coffee
and snack products; however, literature on their application
and benefits is limited. Experimental use of carbon monoxide
(CO) and sulphur dioxide (SO2) has also been reported.
Packaging materials
The MA packaging technique consists of the enclosure of
respiring produce in polymeric films in which the gaseous
environment is actively or passively altered to slow respira-
tion, reduce moisture loss and decay or extend the shelf-life
of the products. The degree to which atmospheric modifica-
tion takes place in packages is dependent upon several vari-
ables such as film permeability to O2 and CO2, product res-
piration and the influence of temperature on both of these
processes [14–16]. The main characteristics to consider
when selecting packaging material for MAP foods are resis-
tance to puncture, sealing reliability, antifogging properties,
carbon dioxide permeability, oxygen permeability and water
transmission rate. Although an increasing choice of packag-
ing materials is available to the MAP industry, most packs
are still constructed from four basic polymers: polyvinyl
chloride (PVC), polyethylene terephthalate (PET), poly-
proylene (PP) and polyethylene (PE). A lot of work has been
reported on MAP using different types of films [17–24].
Work has already been reported on packaging of vegetable
crops using high water vapour permeable films [25]. Success-
ful applications of MAP on vegetables include broccoli flo-
rets [26–28], cauliflower florets [29], carrots, baby carrots,
peeled garlic, mushrooms [30, 31]. Work on other vegetables
has also been reported like onions [32], sweet corn [33] and
snow pea pods [34].
One of the major benefits of MAP is the prevention or retar-
dation of fruit senescence (ripening) and associated bio-
chemical and physiological changes. Temperature is the most
effective environmental factor in the prevention of fruit rip-
ening. Successful applications include Royal Gala apples,
Granny Smith apples, lemons (whole, peeled and sliced), and
oranges (whole, peeled and sliced). A lot of work has also
been reported on the effect of MAP on the other fruits like
pear [35, 36], banana [37, 38], peach [39, 40], strawberry
[41], grape [42, 43] and litchi [44, 45].
Conclusion
Deterioration of fruits and vegetables during storage depends
largely on temperature. One way to slow down this change
and increase the length of time fruits and vegetables can be
stored, is by lowering the temperature to an appropriate level.
It must be remembered that if the temperature is too low the
produce will be damaged and also that as soon as the produce
leaves the cold store, deterioration starts again and often at a
faster rate. MAP is emerging as a highly useful packaging
technique for maintaining food quality by altering the atmos-
pheric conditions within the package. Consideration should be
given to the factor most limiting to the delivery of a product to
the consumer and the packaging strategy developed accord-
ingly. Reduction of water loss by packaging has a marked
influence on storability. Elevated humidity prevents desicca-
tion, but can also enhance decay. Package modelling can im-
prove understanding of how package, plant and environmental
factors interact and can be useful in package design.
References
1 Andersen Craig. Postharvest handling workshop. Huntsville, AR. Febru-
ary 22, 1998.
2 Herner Robert C. Sources of loss cited during post harvest handling.
Great Lakes Vegetable Growers News, May 1989: pp 16.
3 Wilson LG, Boyette MD and Estes EA. Post harvest Handling and Cool-
ing of Fresh Fruits, Vegetables and Flowers for Small Farms. Leaflets
800-804. North Carolina Cooperative Extension Service; 1995: pp 17.
4 Melnick Rick. Safety sets the table. American Vegetable Grower. Febru-
ary 1998: pp 9-11, 13, 15.
5 Zagory D and Kader AA. Quality maintenance in fresh fruits and vegeta-
bles by controlled atmospheres. In: J.J.Jen(ed) Quality factors of fruits
and vegetables: Cemistry & technology. Amer. Chem. Soc., Wash. DC,
1989: pp 174-188.
6 Vigneault C, Raghavan VGS and Prange R. Techniques for controlled
atmosphere storing of fruits and vegetables. Agric. Canada, Kentville,
N.S., Tech. Bull 1993-18E: pp 15.
7 Thompson AK. Controlled Atmosphere Storage of fruits and vegetables.
CAB International, Wallingford, UK; 1998: pp 288.
8 Yahia EM. Modified and Controlled Atmosphere for tropical fruits.
6
Singh / Stewart Postharvest Review 2011, 1:5
Horticultural Reviews 1998:22:123-183.
9 Burdon J, Lallu N, Haynes G, McDermott K and Billing D. The effect of
delays in establishment of a static or dynamic controlled atmosphere on
the quality of ‘Hass’ avocado fruit. Postharvest Biology and Technology
2008:49:61-68.
10 Max Villalobos-Acuña and Elizabeth J Mitcham. Ripening of European
pears: The chilling dilemma. Postharvest Biology and Technology
2008:49(2):187-200.
11 Burdon J and Lallu N. Dynamic controlled atmosphere storage of avoca-
dos: Technology for managing experts? New Zealand Avocado Growers’
Association Annual Research Report 2008:8:123-126.
12 Jenny Jobling. Modified atmosphere packaging: Not as simple as it
seems. Sydney Postharvest Laboratory Information Sheet, Good Fruit
and Vegetables Magazine, December 2001:11(5).
13 Goodburn KE and Halligan AC. Modified Atmosphere Packaging: A
Technology Guide, Leatherhead Food RA 1998.
14 Beaudry RM. Effect of O2 and CO2 partial pressure on selected phenom-
ena affecting fruit and vegetable quality. Postharvest Biology and Tech-
nology 1999:15: 293-303.
15 Beaudry RM, Cameron AC, Shirazi A and Dostal-Lange D L. Modified
atmosphere packaging of blueberry fruit: Effect of temperature on pack-
age O2 and CO2. Journal of American Society for Horticultural Science
1992:117:436-441.
16 Cameron AC, Beaudry RM, Banks NH and Yelanich MV. Modified
atmosphere packaging of blueberry fruit: modelling respiration and pack-
age oxygen partial pressures as function of temperature. Journal of
American Society for Horticultural Science 1994:119(3): 534-539.
17 Geeson JD, Genge PM and Sharples RO. The application of polymeric
film lining systems for modified atmosphere box packaging of English
apples. Postharvest Biology and Technology 1994:4(1-2): 35-48.
18 Barth MM and Zhuang H. Packaging design affects antioxidant vitamin
retention and quality of broccoli florets during post harvest storage. Post-
harvest Biology and Technology 1996: 9(2): 141-150.
19 Srinivasa P, Baskaran R, Ramesh M, Prashanth KH and Tharanathan R.
Storage studies of mango packed using biodegradable chitosan film.
European Food Research and Technology 2002: 215(6): 504-508.
20 Schick JL and Toivonen PMA. Reflective tarps at harvest reduce stem
browning and improve fruit quality of cherries during subsequent storage.
Postharvest Biology and Technology 2002:25(1): 117-121.
21 Lee DS, Jang JD and Hwang YI. The effects of using packaging films
with different permeabilities on the quality of Korean fermented red
pepper paste. International Journal of Food Science & Technology 2002:
35 (5): 455.
22 Jacobsson A, Nielsen T and Sjoholm I. Effects of type of packaging
material on shelf life of fresh broccoli by means of changes in weight,
colour and texture. European Food Research and Technology 2004: 218
(2): 157-163.
23 Hong S and Kim D. The effect of packaging treatment on the storage
quality of minimally processed bunched onions. International Journal of
Food Science & Technology 2004: 39(10): 1033.
24 Porat R, Weiss B, Cohen L, Daus A and Aharoni N. Reduction of post
harvest rind disorders in citrus fruit by modified atmosphere packaging.
Postharvest Biology and Technology 2004: 33(1): 35-43.
25 Aharoni N, Rodov V, Fallik E, Afek V, Chalupowicz D, Aharon Z,
Maurer D and Orenstein J. Modified atmosphere packaging for vegetable
crops using high water-vapour-permeable films. In: Intelligent and Active
Packaging for fruits and Vegetables, 2007: p 73-112 (Wilson CL Ed)
CRC Press, Boca Raton, Florida (Invited Chapter).
26 Artes F, Vallejo F and Martinez J. Quality of broccoli as influenced by
film wrapping during shipment. European Food Research and Technol-
ogy 2001: 213(6): 480-483.
27 Serrano M, Martinez-Romero D, Guillen F, Castillo S and Valero D.
Maintenance of broccoli quality and functional properties during cold
storage as affected by modified atmosphere packaging. Postharvest Biol-
ogy and Technology 2006: 39(1): 61-68.
28 Jones RB, Faragher JD and Winkler S. A review of the influence of
postharvest treatments on quality and glucosinolate content in broccoli
View publication stats
(Brassica oleracea var. italica) heads. Postharvest Biology and Technol-
ogy 2006: 41(1): 1-8.
29 Artes F and Martinez JA. Quality of cauliflower as influenced by film
wrapping during shipment. European Food Research and Technology
1999: 209(5): 330-334.
30 Ares G, Parentelli C, Gambaro A, Lareo C and Lema P. Sensory shelf life
of shiitake mushrooms stored under passive modified atmosphere. Post-
harvest Biology and Technology 2006: 41(2): 191-197.
31 Villaescusa R and Gil MI. Quality improvement of Pleurotus mushrooms
by modified atmosphere packaging and moisture absorbers. Postharvest
Biology and Technology 2003: 28(1): 169-179.
32 Liu F and Li Y. Storage characteristics and relationships between micro-
bial growth parameters and shelf life of MAP sliced onions. Postharvest
Biology and Technology 2006: 40(3): 262-268.
33 Rodov V, Copel A, Aharoni N, Aharoni Y, Wiseblum A, Horev B and
Vinokur Y. Nested modified-atmosphere packages maintain quality of
trimmed sweet corn during cold storage and the shelf life period. Posthar-
vest Biology and Technology 2000: 18(3): 259-266.
34 Pariasca JAT, Miyazaki T, Hisaka H, Nakagawa H and Sato T. Effect of
modified atmosphere packaging (MAP) and controlled atmosphere (CA)
storage on the quality of snow pea pods (Pisum sativum L. var. sacchara-
tum). Postharvest Biology and Technology 2001: 21(2): 213-223.
35 Soliva-Fortuny RC and Martin-Belloso O. Microbiological and bio-
chemical changes in minimally processed fresh-cut Conference pears.
European Food Research and Technology 2003: 217(1): 4-9.
36 Corbo MR, Altieri C, Amato DD, Campaniello D, Nobile MAD and
Sinigaglia M. Effect of temperature on shelf life and microbial population
of lightly processed cactus pear fruit. Postharvest Biology and Technol-
ogy 2004: 31(1): 93-104.
37 Ranasinghe L, Jayawardena B and Abeywickrama K. An integrated
strategy to control post-harvest decay of Embul banana by combining
essential oils with modified atmosphere packaging. International Journal
of Food Science & Technology 2005:40 (1): 97.
38 Nguyen TBT, Ketsa S and van Doorn WG. Effect of modified atmos-
phere packaging on chilling-induced peel browning in banana. Posthar-
vest Biology and Technology 2004: 31(3): 313-317.
39 Steiner A, Abreu M, Correia L, Beirao-da-Costa S, Leitao E, Beirao-da-
Costa ML, Empis J and Moldao-Martins M. Metabolic response to com-
bined mild heat pre-treatments and modified atmosphere packaging on
fresh-cut peach. European Food Research and Technology 2006:222(3-
4): 217-222.
40 Malakou A and Nanos GD. A combination of hot water treatment and
modified atmosphere packaging maintains quality of advanced maturity
‘Caldesi 2000’ nectarines and ‘Royal Glory’ peaches. Postharvest Biol-
ogy and Technology 2005 :38(2): 106-114.
41 Zhang M, Xiao G, Peng J and Salokhe VM. Effects of single and com-
bined atmosphere packages on preservation of strawberries. International
Journal of Food Engineering 2005: 1(4).
42 Deng Y, Wu Y and Li Y. Effects of high O2 levels on post-harvest quality
and shelf life of table grapes during long-term storage. European Food
Research and Technology 2005: 221(3-4): 392-397.
43 Artes-Hernandez F, Tomas-Barberan FA and Artes F. Modified atmos-
phere packaging preserves quality of SO2-free ‘Superior seedless’ table
grapes. Postharvest Biology and Technology 2006: 39(2): 146-154.
44 Sivakumar D and Korsten L. Influence of modified atmosphere packag-
ing and postharvest treatments on quality retention of litchi cv. Mauritius.
Postharvest Biology and Technology, 2006: 41(2): 135-142.
45 Pesis E, Dvir O, Feygenberg O, Arie RB, Ackerman M and Lichter A.
Production of acetaldehyde and ethanol during maturation and modified
atmosphere storage of litchi fruit. Postharvest Biology and Technology
2002: 26(2): 157-165.
© 2011 Published by Stewart Postharvest Solutions (UK) Ltd.
All rights reserved. www.stewartpostharvest.com