This study sought to investigate the efficacy of hermetic silos coupled with controlled atmospheres to extend quality of seeds. This study evaluated the influence of low partial oxygen, high carbon dioxide pressures and four storage temperatures (10, 15, 20, and 25 degrees C), on the physiological soybean quality seeds and subsequent crop yield. For the 2020/2021 season, soybeans seeds of NA 5909 RR cultivar, were stored for the conditions: {1} ambient, {2} 1.0 kPa O-2 + 0.04 kPa CO2, and {3} 1.0 kPa O-2 + 15.0 kPa CO2 for 6 months at 10, 15, 20, and 25 degrees C. In the 2021/2022 season, the conditions tested were: {1} ambient, {2} 1.0 kPa O-2 + 0.0 kPa CO2, {3} 3.0 kPa O-2 + 0.0 kPa CO2, and {4} 5.0 kPa O-2 + 0.0 kPa CO2 at three temperatures (10, 15, and 20 degrees C). Moisture content, electrical conductivity, standard germination tests, seedling length and dry mass, hydrogen peroxide content, superoxide dismutase and guaiacol peroxidase activities were evaluated. After storage, the seeds were evaluated for field emergence, plant height, leaf area index, and yield. In the first and second year of evaluation, seeds stored at 10 degrees C under 1.0 kPa O-2 show superior physiological quality in the assessed variables. In general, these condition (1.0 kPa O-2 + 10 degrees C) increased field productivity, ranging from 82.0 to 421.0 kg ha(-1) compared to ambient conditions and 268.7-978.0 kg ha(-1) compared to seeds stored under other temperature conditions. High carbon dioxide pressures did not provide any additive benefit to low partial oxygen pressures in preserving the seeds physiological quality after storage. After six months of storage, all CA conditions maintained superior physiological quality of seeds, guaranteeing greater productivity, especially at low temperatures of 10 and 15 degrees C.

This study evaluated the effect of nitric oxide (NO) on the quality of 'BRS Isis' table grapes stored under cold storage (CS) or controlled atmosphere (CA) conditions, at 0.5 degrees C. For this purpose, two experiments were conducted. The first experiment aimed to investigate the effect of NO concentrations (0, 15, 30, 45, and 60 & micro;L L-1) on grapes quality stored for 45 days under CS. The second experiment evaluated the effect of NO (0, 30, and 60 & micro;L L-1) on grapes stored for 45 and 90 days under CA with ultra-low oxygen (ULO-1.2 kPa O2 + 10 kPa CO2) and extremely low oxygen (ELO-0.6 kPa O2 + 10 kPa CO2). For both experiments, NO was applied under 1.2 kPa O2 for 24 h. Under CS, NO (30-45 & micro;L L-1) suppressed decay incidence and maintained higher firmness and hexanal content. Increasing NO concentration resulted in a linear increase in superoxide dismutase and peroxidase activities. Higher NO concentrations led to significant increases in acetaldehyde, ethanol, ethyl acetate, acetic acid, ethyl hexanoate, and hexyl acetate. After 90 days, NO associated to ELO storage resulted in increased antioxidant enzyme activities, reduced decay incidence, and elevated levels of volatile compounds associated with anaerobic metabolism. Although the results are promising, the use of NO to preserve 'BRS Isis' grape quality remains preliminary, and further research is needed to confirm its efficacy and practical applicability. Additionally, ELO may be employed to enhance defense mechanisms against oxidative stress and maintain grape quality during long-term storage.

Volatile compounds, key odors, quality parameters, and the sensory profile of 'Cripps Pink' apples stored for nine months under a controlled atmosphere (CA) and dynamic controlled atmosphere by respiratory quotient (DCA-RQ1.3), with and without the use of 1-methylcyclopropene (1-MCP), were evaluated at 1, 7, and 14 days of shelf life. The volatile compounds were analyzed by gas chromatography-mass spectrometry (GC/MS) and gas chromatography-olfactometry (GC-O), and these results were correlated with sensory attributes throughout the Preferred Attribute Elicitation evaluation. The volatile compounds profile showed that apples stored under CA had higher concentrations of aldehydes, while those under DCA displayed a greater concentration of esters. 1-MCP application led to a reduction in the principal compounds in both storage environments. GC-O showed that CA-stored apples had more odor-impact compounds, specifically 3 alcohols, 6 aldehydes, and 6 esters above 40 % of modified frequency, compared with DCA-stored apples, which had only 1 alcohol, 2 aldehydes, and 3 esters above 40 % of modified frequency. Furthermore, preferred attribute elicitation demonstrated that, by day 7, apples stored under DCA conditions were less crunchy and juicy than those stored under CA. Additionally, apples stored under CA with 1-MCP were characterized by their juiciness, green color, and herbal odor. Thus, 'Cripps Pink' apples exposed to an atmosphere with greater O2 availability had a more complex aroma profile and maintained quality attributes better. However, storage under DCA, despite leading to a higher concentration of ethyl esters, was associated with lower-quality attributes. Applying 1-MCP mitigated the main volatile/odor compounds from both storage atmospheres while maintaining physicochemical parameters. In summary, the volatile profile, key odors, and sensory characterization of 'Cripps Pink' apples depend on the storage atmospheric condition, the use of 1-MCP, and shelf life duration.

This study aimed to evaluate the effect of ethylene management on the overall quality, phenolic composition, and volatile organic compounds (VOCs) of ‘BRS Isis’ grapes after long-term storage. The table grapes were stored in the following conditions: (1) Only refrigerated storage—control; (2) potassium permanganate (KMnO4); (3) 1‑methylcyclopropene (1-MCP); (4) high CO2 (10 kPa) and; (5) high CO2 + 1-MCP. ‘BRS Isis’ grapes were stored in steel chambers for 60 and 90 days (0.5 °C), plus 4 days of shelf life (20 °C). KMnO4 was not effective in maintaining grape quality beyond reducing VOCs concentration, especially aldehydes and esters. 1‑MCP suppressed the rachis browning but did not result in significant effects on berry quality. Increasing CO2 up to 10 kPa during storage results in lower ethylene production, respiration rate, decay incidence, and in firmer berries with higher phenolic compounds concentration, but high CO2 did not maintain the rachis quality. However, when high CO2 was combined with 1‑MCP, the rachis and berry senescence were suppressed and aldehydes, alcohols, and total esters concentrations were increased. Therefore, high CO2 associated with 1‑MCP is a promising strategy to maintain the overall quality and improve the VOCs profile of ‘BRS Isis’ grapes after long-term storage.

The effect of different doses of 1-butanol vapor was evaluated on the overall quality and metabolism of 'Maxi Gala' apples during 14 d of shelf life at 20 degrees C, both immediately after harvest (before storage; BS) and after 7.5 months of storage (AS) in a dynamic controlled atmosphere. In BS and AS experiments, 'Maxi Gala' apples were submitted to the following treatments: without 1-butanol application; application of 80, and 160 mg L- 1 of 1butanol vapor in the fruit headspace, kept for 24 h at 20 degrees C in 24 L hermetic chambers. The metabolism and quality were evaluated at 1, 7, and 14 d of shelf life. In the BS experiment, 1-butanol vapor at 160 mg L- 1 reduced ACC oxidase activity and ethylene production, thereby preserving firmness and maintaining a favorable balance of total soluble solids, acidity, and juiciness over 14 d. These effects resulted in a higher number of healthy and firmer fruit compared with the control treatment. In the AS experiment, 1-butanol vapor at both 80 and 160 mg L- 1 maintained firmness and overall healthy fruit incidence during shelf life. Initially, 1-butanol was accumulated in the fruit but it was progressively metabolized over time. Butyl acetate was the predominant metabolic byproduct, suggesting its potential role in the metabolization of 1-butanol within the fruit. Overall, the application of 1-butanol vapor, either immediately after harvest or following long-term storage, showed potential for preserving fruit quality and extending the postharvest life of 'Maxi Gala' apples under the specific conditions of this study.

The aim of this study was to evaluate different storage strategies associated with controlled atmosphere (CA) and compare them with dynamic controlled atmosphere (DCA) storage to maintain the quality of ‘Cripps Pink’ apples for an extended period. Fruit were stored for nine months in CA (1.0 kPa O2 + 1.0 kPa CO2) with/without 1‑methylcyclopropene (1-MCP), CA with ethanol, CA with 1.5 kPa CO2, and DCA with respiratory quotient (RQ) 1.3 and 1.5, all at 2 °C. Ethylene production and respiration rate were lower in fruit stored in CA + 1-MCP and ethanol. Complementary CA techniques kept flesh firmness similar as DCA and did not hinder volatile production. Prolonged storage in CA + 1-MCP and DCA-RQ 1.5 maintained fruit firmness and reduced the incidence of advanced flesh browning, however, the 1‑MCP treatment results in additional costs, and DCA-RQ requires greater investment. Thus, CA with ethanol or with higher CO2 (1.5 kPa) are accessible and efficient alternatives that can be used as complementary techniques to CA in order to maintain firmness and reduce advanced flesh browning, without significantly reducing fruit aroma, as occurs with 1‑MCP treatment. In addition, higher CO2 improves the adsorbers efficiency in storage rooms.

ABSTRACT This research aimed to evaluate the effects of harvest maturity stage and 1-methylcyclopropene (1-MCP) doses on ripening and quality of ‘Rocha’ pears from Southern Brazil. Fruits were harvested at commercial and late harvest and subjected to the application of 0, 150 or 300 nL.L-1 1-MCP. Fruits remained under cold storage during five months at -0.5 ± 0.1°C and 92 ± 2% relative humidity (RH) and were maintained at ambient conditions (20 ± 2°C and 63 ± 2% RH) for seven days. Subsequently, fruits were assessed for functional characteristics and physical, chemical, and sensory attributes. Fruits from late harvest had higher decay incidence and skin yellowing, as well as lower soluble solids content (SSC), titratable acidity (TA), total phenolic compounds (TPC), total antioxidant activity (TAA), and scores on the acceptance test than fruits from commercial harvest. Harvest maturity did not affect the flesh firmness of fruit after storage. 1-MCP application at the doses of 150 and 300 nL.L-1 provided fruits with higher flesh firmness, TA and TPC, and less yellowish skin color, after seven days under ambient conditions, compared to untreated fruits. Nevertheless, 1-MCP application decreased the acceptance regarding taste. After storage, TAA of fruits subjected to the application of 300 nL.L-1 1-MCP was higher than untreated fruits. Applying 1-MCP at the doses of 150 and 300 nL.L-1 is efficient to delay ripening and maintain functional properties of ‘Rocha’ pears, but it inhibits softening during the shelf life and can compromise the taste and decrease the commercial acceptance of the fruits.

This study aimed to evaluate the effect of nitric oxide (NO) application on overall quality and volatile compounds of 'Maxi Gala' apples stored under controlled atmosphere (CA) and with extremely low oxygen (ELO). The fruit were treated or not with NO at the beginning and end (10 + 10 mu L L- 1), or only at the end of storage (10 mu L L- 1) and, were stored under the following conditions: [1] CA (1.2 kPa O2; 1.6 kPa CO2) + 1-methylcyclopropene (CA + 1-MCP); [2] ELO (0.4 kPa O2; 1.6 kPa CO2); [3] ELO + 0.4 hysteresis; [4] ELO + 0.6 hysteresis and; [5] dynamic controlled atmosphere by respiratory quotient (DCA-RQ 1.3; 1.6 kPa CO2). After 7.5 months storage, plus 7 d shelf life, the fruit quality was evaluated. Fruit stored under ELO exhibited higher ACC oxidase activity, ethylene production, and respiration rate. ELO + 0.6 hysteresis maintained higher flesh firmness without NO application and suppressed total esters content similarly to CA + 1-MCP, but with less impact on 2-methylbutyl acetate. NO application at the beginning and end of storage resulted in higher concentrations of aldehydes, alcohols, and esters, but it reduced the concentration of phenolic compounds and flesh firmness, and increased the incidence of mealiness in CA + 1-MCP and DCA-RQ. NO applied only at the end of storage did not improve fruit quality. Thus, the reapplication of NO should be better evaluated under extremely low oxygen storage, although it can be a promising strategy to enhance the aromatic quality of fruit.

Este trabalho tem como objetivo avaliar diferentes condições de armazenamento, incluindo uma técnica inovadora de atmosfera controlada dinâmica e suas interações com a aplicação de 1-metilciclopropeno (1-MCP), buscando determinar o impacto na qualidade pós-colheita da maçã ‘Cripps Pink’. As condições de armazenamento foram: atmosfera controlada (AC), atmosfera controlada dinâmica pelo quociente respiratório (ACD-QR) e a nova técnica ACD pelo ponto de respiração anaeróbica (ACD-PRA), todos com e sem aplicação de 1-MCP. Os frutos foram armazenados na temperatura de 3 °C com 1,5 kPa de CO2. Após sete meses de armazenamento, seguido de sete dias a 20 ºC (vida de prateleira), os resultados revelaram que o uso de 1-MCP reduziu a produção de etileno e manteve a firmeza dos frutos. A ACD-PRA manteve maior a firmeza de polpa dos frutos, com menores índices de distúrbios, seguido da condição de ACD-QR. Os sólidos solúveis e a acidez não foram significativamente afetados pelos métodos de armazenamento ou pelo 1-MCP. A utilização de ACD-PRA, foi a melhor condição para prolongar a vida útil e preservar a qualidade das maçãs ‘Cripps Pink’. Apesar da aplicação de 1-MCP não apresentar efeito sobre a ocorrência de podridões e distúrbios, apresentou resultados positivos nas características físicas dos frutos.

Pears (Pyrus communis) are climacteric fruit that require storage under appropriate conditions to extend availability and delay ripening. This study evaluated the production of volatile organic compounds (VOCs) and the physicochemical quality of 'Santa Maria' and 'Rocha' pears after storage in a controlled atmosphere (CA) or dynamic controlled atmosphere (DCA), monitored by respiratory quotient (RQ). The pears, harvested from an orchard in Sa similar to o Joaquim (Santa Catarina State), were stored at - 0.5 degrees C in CA (2.0 kPa O2) and DCA with RQ levels of 1.1, 1.2, 1.3, and 1.4, all under 1.0 kPa CO2. 'Santa Maria' pears were stored for four months, and 'Rocha' pears for six months, followed by seven days at 20 degrees C before quality analysis. Storage of 'Santa Maria' pears in CA resulted in fruit with a more yellow skin color, lower flesh firmness, and higher ethylene production, while 'Rocha' pears in CA retained higher flesh firmness and produced less ethylene at 4 and 7 days at 20 degrees C compared to DCA conditions. Storage conditions did not significantly affect soluble solids and acidity. In 'Rocha' pears, DCA, regardless of RQ, suppressed the production of butyl acetate, hexyl acetate, pentyl acetate, methyl acetate, and propyl acetate, while in 'Santa Maria' pears, esters such as butyl acetate and hexyl acetate were less affected. In conclusion, no significant differences were found between the DCA-RQ levels evaluated in this research in maintaining physicochemical quality and VOCs production. However, DCA suppressed VOCs production in both 'Santa Maria' and 'Rocha' pears compared with CA storage.

The aim of this work was to evaluate the effect of CA and DCA on sugars, tricarboxylic acid cycle (TCA), anaerobic metabolism and some volatile compounds of ‘Elstar’ and ‘Nicoter’ apples. This study also aimed to evaluate the effect of ethylene action blocking by 1-MCP (0.650 ppm). The storage conditions tested for both cultivars were (1) CA; (2) DCA-CF; (3) DCA-RQ 1.3; (4) DCA-RQ 1.5; (5) DCA-CD 1.1; and (6) DCA-CD 1.3. The lowest oxygen limit (LOL) was higher for the ‘Nicoter’ apples, and the three DCA methods were able to detect this difference between the cultivars. Sorbitol had a trend of accumulation when the fruit was stored under DCA-RQ and DCA-CD, especially in higher RQ and CD, showing a negative Pearson correlation with the oxygen partial pressure over the storage period. The 1-MCP treatment induced sorbitol accumulation even when the fruit was stored under CA. The TCA intermediaries, such as citrate, 2-oxoglutarate, succinate, fumarate and oxaloacetate, were the most affected by the atmosphere conditions and the 1-MCP treatment for both cultivars. Malic acid was more affected by the storage time than the atmosphere conditions. Succinate and fumarate had an accumulation trend when the fruit was stored under DCA-RQ.

During harvest, producers may have difficulty in drying pecan to the desired moisture content (MC), either because of climatic conditions or due to the high demand of drying systems, resulting in the storage of pecan with higher kernel MC. Therefore, the objective of the present study was to evaluate the effects of ‘Barton’ pecan with 6

The effects of controlled atmosphere (CA), extremely low oxygen (ELO), dynamic controlled atmosphere monitored by respiratory quotient (DCA-RQ) and carbon dioxide production (DCA-CD) on the quality and volatile organic compounds (VOCs) of 'Santa Maria', 'Rocha' and 'Packham's' pears were evaluated. All pear cultivars were stored at -0.5 degrees C, in CA (2 kPa O-2), ELO (0.5 kPa O-2), DCA-RQ, and DCA-CD, all under 1.0 kPa CO2. 'Santa Maria' pears were stored for 4 months and 'Rocha' and 'Packham's' for 6 months, followed by 7 days at 20 degrees C before quality analyses. Storage of 'Santa Maria' and 'Packham's' pears under CA resulted in yellower fruit skin color and lower flesh firmness, compared to ELO, DCA-RQ and DCA-CD, which can be attributed to higher ethylene production and respiration rate, indicated by principal component analysis (PCA), as both variables are correlated with CA and are inversely correlated with skin color and flesh firmness. 'Rocha' pears stored under CA resulted in higher flesh firmness, which may be related to higher ethanol concentration, evidenced by PCA, where both variables are correlated with CA storage. Storage in DCA-RQ and DCA-CD resulted in higher ethyl acetate and butyl acetate concentrations in 'Santa Maria' pears, while in 'Rocha' pears lower ethyl acetate, butyl acetate, hexyl acetate, methyl acetate, pentyl acetate, and propyl acetate concentrations, and in 'Packham's' lower hexyl acetate and methyl acetate concentrations were observed, compared to CA storage. 'Santa Maria' pears, irrespective of storage condition and 'Packham's' pears in CA, develop a yellowish skin color, with buttery and juicy texture. The concentration of the vast majority of VOCs is reduced by storage in ELO, DCA-RQ and DCA-CD in the three cultivars.

BACKGROUND:The present study investigated the effects of high CO2 partial pressures (pCO2) in dynamic controlled atmosphere monitored by respiratory quotient (DCA-RQ 1.3) on the anaerobic metabolism compounds, physiological disorders and overall quality of 'Maxi Gala' apples after 9 months of storage (2.0 °C), plus 7 days of shelf life (20 °C). Two experiments were conducted over 2 years. In the first year, 'Maxi Gala' apples were stored under controlled atmosphere (CA - 1.2 kPa O2 + 2.0 kPa CO2), CA + 1-methylcyclopropene (1-MCP), DCA by chlorophyll fluorescence (DCA-CF + 1.2 kPa CO2) and DCA-RQ 1.3 with different pCO2 (0.4, 1.2, and 1.6). The same treatments were evaluated in the second year, with addition of DCA-RQ 1.3 + 2.0 kPa CO2. RESULTS:'Maxi Gala' apple stored under DCA-RQ 1.3 + 0.4 kPa CO2 and DCA-CF maintained healthy fruit amount similar to DCA-RQ 1.3 + 1.2 and 1.6 kPa CO2, but with lower flesh firmness. DCA-RQ 1.3 with higher pCO2 (1.6 or 2.0) increases the production of ethyl acetate, but did not impact physiological disorders compared to DCA-CF. CA + 1-MCP maintained high flesh firmness, but reduced healthy fruit amount. CONCLUSION:The present study has demonstrated that DCA-RQ 1.3 with 1.6 or 2.0 pCO2 can be adopted for 'Maxi Gala' apples storage, resulting in similar or better fruit quality than DCA-RQ 1.3 + 1.2 kPa CO2. Additionally, the adoption of high pCO2 in the DCA-RQ storage system can result in cost reductions related to CO2 adsorption. © 2024 Society of Chemical Industry.

The cold storage has been a commom practice for extending the postharvest life of non-long-life tomatoes.However, instead of maintaining quality, low temperatures may lead tomato fruits to develop chilling injury symptoms.Thus, this work aimed to evaluate the effect of inhibiting the ethylene action on the ripening and development of chilling injury in 'Monte Carlo' tomato fruits stored at 10°C and 5°C.The experiment was a bifatorial (3x2), with different storage temperature (20°C, 10°C and 5°C) and the treatment or not of 1,0 µl l -1 of 1-methylcyclopropene (1-MCP), a compound that irreversible blocks the ethylene action.After 14 days of storage, 5°C-stored fruits showed higher ethylene synthesis and respiration.Whereas 1-MCP enhanced this effect at 5°C, it reduced the ethylene production and respiration at 20°C and 10°C.Chilling injury was sharply increased at 5°C and slightly stimulated by inhibiting ethylene action.1-MCP-treated fruits stored at 10°C showed lower post-storage red color development, suggesting that at this temperature the ability of the fruits in overcomming the inihibition caused by 1-MCP is decreased.1-MCP reduced flesh firmness and acidity loss in fruits stored at 20°C and 10°C but not at 5°C.Thus, we conclude that the quality of non-long-life tomato fruits can be maintained during 14 days either by storing at 10°C or by applying 1-MCP at 20°C.Whereas the application of 1-MCP associated with the storage at 10°C may damage the ripening of the fruits, at 5°C it increase slightly the development of chilling injury symptoms.

A positive correlation of α-farnesene and its oxidation metabolites with superficial scald is commonly reported in apples stored in air or controlled atmosphere (CA) systems, where O2 levels are above the lower oxygen limit (LOL) tolerated by the fruit. Nevertheless, the LOL can be monitored by the dynamic controlled atmosphere (DCA) techniques and to provide different physiological responses. Therefore, this study aimed to evaluate key volatile metabolites from 'Granny Smith' and 'Nicoter' ('Kanzi®') apples stored under dynamic controlled atmosphere (DCA) monitored by respiratory quotient (RQ), i. e. at extremely low oxygen partial pressures (ELO) and correlate their emissions with the incidence of superficial scald (SS). The volatile compounds (VCs) were isolated by solid phase microextraction (HS-SPME) and analyzed by gas chromatography. For the first time, higher concentrations of α-farnesene and its oxidation metabolites (6-methyl-5-hepten-2-one, and 6-methyl-5-hepten-2-ol) were negatively correlated with SS in DCA-RQ. This is likely due to the higher levels of ethanol in fruit stored under this condition having an inhibitory effect on SS incidence even when α-farnesene, 6-methyl-5-hepten-2-one, and 6-methyl-5-hepten-2-ol accumulate. Additionally, SS is more correlated to internal ethylene concentration (IEC) than α-farnesene accumulation and their metabolites, even when fruit were stored under ELO, where ethylene action is reduced.

Pecan nuts, a healthy food, have shown an increased demand for consumption. Therefore, there must be a certain level of care to avoid quality losses, which are primarily influenced by storage conditions and time. This study evaluates the effects of long-term controlled atmosphere (CA) storage with low O-2 partial pressure (pO(2) 2 kPa), combined or not with high CO2 (pCO(2) 40 or 80 kPa), carnauba wax coating (CW), and ambient atmosphere (AMB; control) at 10 and 20 degrees C, on unshelled `Barton' pecan nut quality. Color, water activity (Aw), moisture content (MC), and oxidation markers, such as peroxide value (PV), acidity value (AV), TBARS, and volatile compounds (VC) were evaluated. Storage up to twelve months at 10. C and with CA (regardless of the temperature) ensured higher luminosity and color parameter b* ("golden") and a lower a* parameter ("reddish"). The MC ranged from 2.8 to 3.6%, irrespective of storage conditions, for up to twelve months, which is suitable. The AMB at 10. C ensured lower AV, TBARS, and PV compared to the CW treatment. Furthermore, CA with low pO2 and high pCO2, even at 20 degrees C, guaranteed lower AV, TBARS, and PV. Storage at 20 degrees C increased characteristic VCs of lipid oxidation (aldehydes, acids, alcohols, ketones, lactones, and esters, especially with CW coating). However, all conditions at 10 degrees C and with pCO(2) (even associated at 20 degrees C) reduced the presence of these VCs. The CW used as a coating on the pecans did not show satisfactory results and should not be recommended for pecan storage at these applied conditions. Our findings showed that low pO2 and high pCO(2) maintain better pecan quality than O-2 ambient (20 kPa), even at temperatures above refrigeration (20.C). Nevertheless, there were no significant differences between 40 and 80 kPa CO2.