MA Storage Research Articles

Petrogenesis of the Hoy lava field, a long-lived continental mafic volcanic province in eastern Australia

Small-scale continental basaltic fields can erupt with little warning and bring deep undegassed magmas to the surface rapidly. To explore the lifetime, petrogenesis and plumbing system architecture feeding such basaltic lava fields and compare them with large-scale shield volcanoes, we have focused on the Hoy lava field, central Queensland, Australia. 40Ar/39Ar geochronology, elemental and isotopic whole-rock geochemistry and mineral chemistry on selected Hoy samples reveal long-lived volcanism of ca 50 Ma and magma storage at mantle depths, notably different from the comparatively short duration (3–5 Myr) and crustal magma storage depths of shield volcanoes. In this study, four Hoy lava-field eruptive intervals spanning ca 50 Ma were investigated: 67.5 ± 0.3 Ma, 32.3 ± 0.6–31.6 ± 0.7 Ma, 21.9 ± 0.5 Ma and 18.1 ± 0.3 Ma. In all four eruptive events, samples are porphyritic alkali basalts and trachybasalts (11.41–6.45 wt% MgO) with incompatible element concentrations and Sr–Nd–Pb isotope ratios dominantly derived from a metasomatised sub-continental lithospheric mantle (SCLM) source with an enriched mantle I (EMI) signature. Complex crystal populations show major- and trace-element variations reflecting fractional crystallisation, magma recharge, magma mixing and mantle xenocryst entrainment. Clinopyroxene–melt thermobarometry indicates magma storage in SCLM reservoirs at ∼30–47 km depths. The nearby larger but shorter-lived (3–5 Myr) Buckland central volcano has similar source compositions; however, magma storage is limited and concentrated in the crust, resulting in increased crustal contamination. The results suggest that basaltic centres of contrasting scale and longevity are linked to distinct magma production mechanisms, fluxes, ascent and differentiation.

생육온도와 MA저장이 적로메인 상추 어린잎의 품질과 저장성에 미치는 영향

This study was conducted to compare the quality of baby leaves grown under several temperature conditions and the storage properties of MA storage for romaine lettuce. It was grown for 5 weeks under an artificial light source (200 μmol·m-2·s-1) in a chamber at 21oC, 28oC, and 35oC. The growth and quality of red romaine lettuce that grown in different temperatures were investigated at the end of cultivation, and the oxygen, carbon dioxide, and ethylene concentrations in the 20,000 cc OTR film and perforated film packed with lettuces were measured for 36 and 12 days, respectively. The red romaine lettuce baby leaf was examined for color, chlorophyll, and visual quality at the end of storage. The maximum quantum yield of baby leaf grown in different temperatures at 7days before the harvest was higher at 21oC and 28oC growth temperature treatments. On harvest day, the leaf length measured was longest at 28oC, and the leaf width was wider at 21oC and 28oC, and the number of leaves was similar to 5-6 at all cultivation temperatures. Leaf weight, root weight, and dry weight were found to be higher at 21oC, and tended to decrease as the cultivation temperature increased. The concentration of ethylene in the film of the MA storage treatments was maintained at 1~2 μL·L-1 until the end of storage in all treatments regardless of the cultivation temperature. Oxygen concentration in the MA treatment used 20,000 OTR film was maintained at around 19.5%, and carbon dioxide concentration around 1% that was satisfied the CA conditions. Both Hunter a* and b* values were generally higher in the MA storage treatment at the end of storage day. The chlorophyll content was decreased as the cultivation temperature increased, and was lower in the MA storage treatment than in the perforated film treatment. Visual quality was 3 points or higher in the MA storage treatment at 21oC growth treatment, and it was maintained marketability. As the above results, the growth of baby leaves of romaine lettuce was the best at 21oC treatment, and the lower the cultivation temperature, the longer the shelf life. And it was possible to extend the shelf life by 3 times by showing excellent visual quality at the MA storage treatment that satisfies the carbon dioxide concentration of CA condition until the end of storage day.

Comparison of Leaf Color and Storability of Mixed Baby Leaf Vegetables according to the Mixing Ratios of Red Romaine lettuces (Lactuca sativa), Peucedanum japoincum, and Ligularia stenocephala during MA Storage

Comparison of Leaf Color and Storability of Mixed Baby Leaf Vegetables according to the Mixing Ratios of Red Romaine lettuces (Lactuca sativa), Peucedanum japoincum, and Ligularia stenocephala during MA Storage

Effect of ozonated water treatment and MA storage on the postharvest storage of wax apple fruit (Syzygium samarangense[Blume] Merrill & L. M. Perry)

Effect of ozonated water treatment and MA storage on the postharvest storage of wax apple fruit (<i>Syzygium samarangense</i>[Blume] Merrill &amp; L. M. Perry)

Effects of Chlorine Water and Plasma Gas Treatments on the Quality and Microbial Control of Latuca indica L. Baby Leaf Vegetable during MA Storage

Effects of Chlorine Water and Plasma Gas Treatments on the Quality and Microbial Control of Latuca indica L. Baby Leaf Vegetable during MA Storage

Aroma volatiles components of ‘Fuerte’ Avocado (Persea americana Mill.) stored under different modified atmospheric conditions

ABSTRACTModified atmosphere (MA) storage have direct influence on biogenesis and releasing of aroma volatiles in the ripe fruits. A study was conducted to investigate the influence of MA storage on the volatile constituents of ripe avocados. Mature avocados (cv. Fuerte) were packed in four different packaging materials and the equilibrium gas composition developed within the packs were in perforated polyvinylchloride: SM-60 (Control: 20.8% O2 + 0.03% CO2), Micro-porous polypropylene: MY-15 (4.8% O2 + 8.4% CO2), Low density polyethylene: LPDE (7.7% O2 + 5.8% CO2) and Micro-porous polypropylene: MD-15 (9% O2 + 5.4% CO2). The MA packs of avocados were stored at 7°C for 4 weeks and were ripen at 20°C. The volatile compounds of ripe avocados were investigated by means of gas chromatography (GC) and GC-mass spectrometry. A total of 68 of components were identified among those butyl acetate, 3-hexenyl acetate, 2-hexenyl acetate and hexyl acetate were only detected from MA stored avocados. Therefore, the MA storage with suitable gas composition could be used as a novel technology to extend the shelf life without significantly (p > 0.05) affecting the volatile components of the avocados.

Effects of OTR Film Type on the Quality of Lepidium sativum L. Baby Leaf Vegetable during MA Storage

Effects of OTR Film Type on the Quality of Lepidium sativum L. Baby Leaf Vegetable during MA Storage

Effects of 1-MCP and MA Storage Treatments for Long-Term Storage of Asparagus Spears

Effects of 1-MCP and MA Storage Treatments for Long-Term Storage of Asparagus Spears

UV-C treatments enhance antioxidant activity, retain quality and microbial safety of fresh-cut paprika in MA storage

Fresh-cut paprika was treated with 245 nm UV-C irradiations of 7, 15, and 28 kJ·m-2, packaged using a laser ablation breathable film with permeability of 20,000 mL O2·m-2·day-1·atm-1, and was stored in general distribution temperature at 8°C. The paprikas were evaluated antioxidant activity and internal quality, reducing microbial populations, modifying composition of CO2, O2 and ethylene content in packages. Fresh-cut paprika irradiated with 15 kJ·m-2 UV-C has shown the lowest fresh weight loss and highest overall quality during MA storage. The gas composition (CO2 and O2 concentrations) of UV-C 15 kJ·m-2 treatment showed the closest conditions to CA conditions of paprika. All UV-C treatments presented higher ethylene concentration in package as compared to those of the control as well as NaOCl treatment, because the ethylene content was elevated in response to abiotic stress, possibly by the treatment of UV-C in paprika. After 7 days of storage at 8°C, the antioxidant activity (DPPH activity), total phenolic compound and vitamin C contents of fresh-cut paprika were maintained highest by UV-C 15 kJ·m-2 treatments, followed by 7 kJ·m-2 and 28 kJ·m-2. The microbial population was reduced by UV-C treatment on the 7 days of MA storage, with the fungal incidence rate lowest in 15 kJ·m-2 and 28 kJ·m-2 UV-C treatment and total bacterial numbers showed the lowest in UV-C 15 kJ·m-2 treatment representing lower than 6.0 log CFU·g-1 which was the reference limit for microbial contamination. These results suggest that the application of UV-C 15 kJ·m-2 on fresh-cut paprika represents the most favorable results of gas composition in package, antioxidant capacity (e.g., vitamin C contents) and sterilization of fungi and bacteria during MA storage, and extending the shelf life.

CHESTNUT FRUITS IN HIGH-CO2-MODIFIED ATMOSPHERE

Chestnuts are typical seasonal fruits that are perishable and maintain their optimal commercial quality for only a relatively brief period. The most common postharvest method consists of cold or hot water treatment, which was developed in Italy during the 1930s. The goal of this study was to store fresh chestnuts for a maximum period of 90 days at 1±1°C and 90-95% relative humidity (RH) using a modified atmosphere (MA; 80% CO2, 15% N2, 5% O2). The hybrid cultivar ‘Bouche de Betizac’ (C. sativa Mill. A— C. mollissima Blume) and the European chestnut ‘Garrone Nero’ (C. sativa Mill.) were obtained from the Agrifrutta Soc. Coop. SRL (Piedmont, Italy) commercial orchard and stored in pallet bags in a CO2-enriched atmosphere. Two different types of materials, a traditional polyethylene film (120 µm thick) and a bio-based film derived from starch (180 µm thick), were used to maintain the MA. For controls, chestnuts were treated with a cold-water bath and stored under normal atmospheric (NA) conditions. The MA storage was evaluated based on the evolution of the gas inside the storage environment and the water content (%), marketability (%), and starch content (%) of fruits. Both cultivars exhibited a low water content (%) under MA storage conditions. The starch content does not appear to be influenced by the MA. The ‘Bouche de Betizac’ fruits were considered marketable after up to 60 days of storage, whereas the ‘Garrone Nero’ fruits remained marketable for up to 90 days. Thus, the use of a high-CO2-modified atmosphere is a possible alternative to a cold-water bath for storing fresh chestnut fruits.

POSTHARVEST QUALITY OF 'SONATA', 'HONEOYE' AND 'POLKA' STRAWBERRIES AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGES

The experiment was undertaken at the Estonian University of Life Sciences in 2008. 'Sonata', 'Honeoye' and 'Polka' strawberries were picked into 250-g perforated plastic punnets, cooled down to 3°C during 24 hours and packed as follows: 1) control - punnets covered with perforated lid (natural atmosphere); 2) 30 µm LDPE bag (low density polyethylene, product of Estiko, Estonia); 3) Xtend strawberry bag (Stepac, Israel). Each treatment consisted of 20 punnets. Strawberries were stored for 12 days at 3+/-1°C. O2 and CO2 content was measured in the packages every day. Fruit soluble solids content (SSC), titratable acidity (TA), ascorbic acid content (AAC), total anthocyanins (ACY) and total antioxidant capacity (TAC) were determined at harvest, after 5 and 12 days of storage. Weight of berries with rots was determined and sensory evaluation in hedonic scale was carried out at the end of experiment. CO2 content in MA treatments reached up to 4.7%, which was not high enough for suppressing Botrytis rot - the amount of spoiled fruits in MA packages was not different from the control. The experiment revealed that only 'Sonata' strawberry was suitable for 12 days storage, since both the appearance and taste was appreciated by the assessors. MA packages were efficient in retaining 'Sonata' SSC/TA after 5 days storage, whereas quality parameters after 12 days of storage were not significantly improved by MA. The main quality loss characteristic of strawberry 'Polka' was loss of attractive appearance, whereas taste scores were almost as good as for 'Sonata'. Both MA packages had positive effect on 'Polka' appearance and LDPE film on SSC/TA and AAC. ‘Honeoye’ taste after 12-days storage was not appreciated by the evaluators and MA storage did not improve it. However, ‘Honeoye’ fruit AAC in MA packages was significantly higher than in control punnets.

Determination of Heat Stress and Ultra Low Oxygen in Chestnut Storage under Control and Modified Atmospheres

The effects of heat stress (HS) and ultra low oxygen (ULO) in controlled (CA) or modified (MA) atmosphere on chestnut (Castanea sativa L. cv. Rodiana) fruit quality and storability were investigated. Chestnuts exposed to ULO (1% O2 for 1 h) or dipped in water bath (at 55?C for 15 min) and then stored to CA or MA conditions at 6?C for up to 90 days. The HS dipping and storage in CA or MA increased sprouting (up to 60%) as well as mould severe on chestnuts com-paring with the control. In MA conditions, HS and ULO increased respiration rate. Total starch content increased (up to 30%) in MA-HS and MA-ULO treatments comparing with the control the first 60 days of storage. The first 30 days of CA and MA storage, chestnut moisture content decreased. No major differences observed in total sugar, total fat and total phenolic content as well as in the incidence of hole with or without worm in chestnut fruit. Following sensory evaluation, 57% of panelist marked differences among treatments, while the greater preference (67%) observed in chestnut treated with HS and stored in MA. Additionally, MA-HS enhanced (up to 30%) the chestnut appearance while no difference observed in aroma, sweetness and texture among treatments and storage conditions. Thus, the impacts of HS on chestnuts maintain fruit quality, with benefits in CA storage, as increased panelists’ preference.

Effect of MA Storage and 1-MCP on Storability and Quality of ‘Sanuki Gold’ Kiwifruit Harvested at Two Different Maturity Stages

Effect of MA Storage and 1-MCP on Storability and Quality of ‘Sanuki Gold’ Kiwifruit Harvested at Two Different Maturity Stages

Combined Effect of Mustard and Hop Extract Agents with Emulsifier on Microbial Quality and Physiology of Fresh-cut Vegetables

Cabbage shreds and cucumber slices were dipped in water or solution of mustard extract agent (MEA) and hop extract agent (HEA) with or without sucrose fatty acid ester (SE) and stored in an MA package at 10°C. With cabbage shreds, counts of mesophiles and coliforms were 0.3 to 0.7 logs lower in samples treated with MEA with or without SE than with the water-dipped control for the first 2 days of storage. However, MEA accelerated the growth of lactic acid bacteria. When HEA was combined with MEA and SE, growth of all bacteria on treated cabbage shreds were retarded for 5 days of storage relative to that on control shreds. Treatment with MEA and HEA reduced the depletion of O2 and accumulation of CO2 and ethylene in the MA package containing cabbage shreds and the reduction was greater when combined with SE. In contrast, cucumber slices treated with MEA with or without SE accelerated respiration and ethylene production and did not retard any bacterial growth during MA storage at 10°C.

(471) Application of Mustard and Hop Extract Agents Mixed with Sucrose Fatty Acid Esters as a Food Preservative for Fresh-cut Vegetables

Cabbage shreds and cucumber slices were dipped in water or solutions of mustard extract agent (WASAOURO®, Mitsubishi-Kagaku Foods Corp.) and hop extract agent (HOPREX®, Mitsubishi-Kagaku Foods Corp.) with or without sucrose fatty acid esters (SE; Mitsubishi-Kagaku Foods Corp.) and stored in MA packaging at 10 °C. With cabbage shreds, treatment with mustard extract agent reduced the depletion of O2 and accumulation of CO2 and ethylene in MA packaging and the reduction was greater when mixed with SE. Treatment with the combination of mustard and hop extract agents with SE also had suppressing effects on respiration and ethylene production of cabbage shreds throughout the MA storage period. Counts of mesophilic aerobic bacteria and coliforms were 0.3 to 0.7 logs lower in cabbage shreds treated with mustard extract agent with or without SE than with the water-dipped control for the first 2 days of storage at 10 °C. However, mustard extract agent stimulated the growth of lactic acid bacteria. When hop extract agent was combined with mustard extract agent with SE, counts of mesophilic aerobic bacteria, coliforms, and lactic acid bacteria on treated cabbage shreds were reduced by 0.8, 1.6, and 2.6 logs, respectively, relative to control samples after 5 days of storage. Cucumber slices treated with mustard extract agent with or without SE accelerated respiration and ethylene production and did not retard any bacterial growth during MA storage at 10 °C.

MA storage of Cavendish bananas using silicone membrane and diffusion channel systems

Abstract A study was conducted to evaluate the potential of the passive silicone membrane and diffusion channel systems to preserve the quality and extend the shelf-life of bananas. Cavendish bananas were stored for 42 days at 15 °C under MA conditions using silicone membrane and diffusion channel systems. The respiration rate under MA at 15 °C was estimated as 20% or 60% less, or 20% greater than that measured in regular atmosphere at the same temperature. Three different silicone membrane areas (50.29, 98.56 and 158.43 cm 2 ) and three different diffusion channel lengths (4, 7 and 10 cm) were tested. Results showed that the estimation of a 60% reduction in respiration rate was most accurate. The smallest area of silicone membrane achieved gas levels of 3.5% CO 2 /3% O 2 in about 10 days while the shortest diffusion channel achieved 5% CO 2 /3% O 2 , in 12–16 days. Fruit in these atmospheres remained unripe for 42 days, had harvest-fresh appearance, good colour, minimum mould and excellent marketability compared with controls and fruit stored in different gas compositions. In general, the silicone membrane system was found to be superior; it achieved stability more quickly than the diffusion channel system, maintained more stable gas levels throughout storage and had better physiological and sensory ratings. The diffusion channel system had higher CO 2 levels that may have resulted in peel discoloration in some chambers and may have affected other quality attributes. The silicone membrane system offers an inexpensive and easy to use alternative to the traditional methods used for MA storage of bananas.

Effect of Soluble Calcium and IBA Treatments on Fruit Characteristics and Browning of Blossom End Part in `Fuyu' Sweet Persimmon

Sweet persimmon, `Fuyu', is the major cultivar for MA storage, but browning of blossom end part (BBEP) and darkening are occurring during storage and decrease fruit qualities in fresh fruit markets in Korea. The symptom of BBEP of fruit started to occur on the blossom end part and spread to the middle and stem end part. These fruits lose their marketable values. Calcium has very important role in cell membrane in physical and physiological. This study was conducted to investigate the effect of soluble Ca treatments of fertigation (FG) and foliar application (FA) on soil properties, tree growth and fruit quality and on the occurrence of BBEP. Ca content was high in Ca FA and Ca + IBA FG compared to other treatments. This increase might affect the soil pH, and so pH followed the same pattern of Ca content in soil. In leaves and fruits, Ca content was much higher in Ca Ca FA and Ca + IBA, Ca FG, respectively. Ca content in fruit parts showed stem end part “middle part” blossom end part. In fruit quality, fruit firmness, soluble solid content and fruit weight did not show any tendency in treatments. The occurrence rate of BBEP was very low 14% in Ca FA and 20% in Ca FG than 50% in control. These results showed that Ca content in soil, leaves and fruits was increased by soil FG and FA and the increased Ca content in blossom end part have a negative relationship with BBEP in sweet persimmon.

MODELLING THE FIRMNESS OF ‘ELSTAR’ APPLES DURING STORAGE AND TRANSPORT

A dynamic model has been developed that describes the decrease in firmness of ‘Elstar’ apples during different types of conditions, based on the general knowledge how firmness is affected by chemical and biochemical reactions, and on the strict and consistent application of fundamental kinetics. The variable part of the firmness of apples is deduced to depend mainly on the pectic compounds in the middle lamellae. These pectic compounds are supposed to decay during storage in two distinct routes, one consuming/needing oxygen and one occurring with or without oxygen. Depending on the gas conditions (oxygen and carbon dioxide) the respiration rate of apples change. This respiration affects the rate of the oxygen consuming pectin degradation. The moment of harvest defines among other, the initial climacteric stage of the apples. Depending on the relative respiration rate, the rate of development of the climacteric stage changes. The climacteric stage in itself affects the rate of pectin decay: preclimacteric apples can be kept longer than climacteric ones. During CA or MA storage, an enzyme, probably polygalacturonase, accumulates depending on the length of the CA/MA period: the longer kept at CA/MA conditions, the faster firmness decays at the end of the storage period. On top of all those interactions, a temperature dependence is applied on all individual reaction rates. This temperature dependence is described by the well know Arrhenius law. The model can be applied to predict the firmness of ‘Elstar’ apples during all kinds of scenarios encountered in practice, to get an impression of the expected final firmness when reaching the consumer.

VUV equipment at kurchatov SR source

The Kurchatov SR source (KSRS) consists of the main 2.5 GeV electron storage ring, a 0.45 GeV small ring, dedicated to synchrotron radiation science and material researches as well, and 80 MeV linac. 200 mA storage current with the lifetime about 2 hours in the small storage ring and special VUV hall commissioned this spring is allowed us to install four beam lines this year. The project of these beam lines, the results of the ray- tracing calculations and brief introduction of the recent activites in construction of VUV equipment at KSRS are described.

Efficient extraction window for high-throughput x-ray lithography beamlines

An x-ray extraction setup with a double-window configuration (diamond and beryllium windows) is investigated for x-ray lithography beamlines using synchrotron radiation (SR) sources. A cylindrical frame for holding the Be foil greatly reduces the film thickness required to withstand the atmospheric helium pressure, but Be foil is subject to plastic deformation at temperatures above 250 °C. A thermal shield is therefore required upstream from the Be window. Testing the combination of a 1-μm-thick diamond film as the thermal shield and a 15-μm-thick Be foil as the vacuum separation window confirmed the excellent performance of this double-window setup even when the irradiation power was 8 W/cm2, which corresponds to a 500 mA storage current in the NTT SR ring (Super-ALIS: critical wavelength=17.3 Å).