Relevant bibliographies by topics / Controlled atmosphere (CA)

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Controlled atmosphere (CA)'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Controlled atmosphere (CA)"

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Izumi, Hidemi, Nathanee P. Ko, and Alley E. Watada. "Controlled-atmosphere Storage of Shredded Carrots." HortScience 30, no. 4 (July 1995): 766D—766. http://dx.doi.org/10.21273/hortsci.30.4.766d.

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Quality and physiology of carrot shreds were monitored during storage in air, low O2 (0.5%, 1%, and 2%), or high CO2 (3%, 6%, and 10%) at 0, 5, and 10C to evaluate the response to controlled-atmosphere (CA) storage. Oxygen uptake and CO2 production from respiration were reduced under low-O2 or high-CO2 atmosphere, the reduction being greater at lower O2 and higher CO2 levels. The respiratory quotient was about 1 with samples in air, more than 1 in low-O2, and less than 1 in high-CO2 atmosphere during storage at all temperatures. No differences were found in ethylene production, which were less
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Faubion, Dana F., Mary Lu Arpaia, F. Gordon Mitchell, and Gene Mayer. "CONTROLLED ATMOSPHERE STORAGE OF `HASS' AVOCADOS." HortScience 27, no. 6 (June 1992): 599c—599. http://dx.doi.org/10.21273/hortsci.27.6.599c.

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Optimum controlled atmosphere (CA) storage conditions were evaluated over a two year period for California-grown `Hass' avocado (Persea americana). Fruit harvests corresponded to early, middle and late season commercial harvests. Various temperatures and CA conditions were tested. The results indicate that the storage life of `Hass' can be extended from 3 to 4 weeks in 5C air, to 9 weeks in 5C CA if they are held in 2% oxygen and 2 to 5% carbon dioxide. Loss of quality as determined by chilling injury expression and flesh softening was greatly reduced in these conditions. Fruit maturity influe
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Blankenship, Sylvia M. "The Effect of Ethylene during Controlled-atmosphere Storage of Bananas." HortScience 31, no. 4 (August 1996): 638a—638. http://dx.doi.org/10.21273/hortsci.31.4.638a.

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Banana fruit respiration rates and quality parameters such as peel color, pulp pH and soluble solids content were examined at 14°C under a number of controlled atmosphere (CA) environments. CA conditions were 1%, 2%, 4%, or 8% oxygen with or without 5% carbon dioxide. Each treatment combination was also done with or without 50 μL·L–1 ethylene added to the atmospheres. Green banana fruit were either gassed with ethylene (triggered) or ungassed. One percent oxygen was too low to consistently give undamaged bananas. The addition of 5% carbon dioxide to the controlled atmosphere increased fruit re
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Levin, Martin D. "Shipboard Controlled Atmosphere Plants: Selection, Installation, and Operation." Marine Technology and SNAME News 32, no. 02 (April 1, 1995): 141–46. http://dx.doi.org/10.5957/mt1.1995.32.2.141.

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The increasing demand for marine transportation of agricultural produce under controlled atmosphere (CA) conditions is leading owners of refrigerated ships to provide permanently installed on-board nitrogen generating plants and atmosphere control systems. The selection of the shipboard CA gas generating plant must take into account the vessel type, the cargoes to be carried, and the range of controlled atmosphere conditions to be achieved for different commodities. The shipboard CA gas generating plant can be situated on the ship's weather deck, installed in the vessel's main or auxiliary mac
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Lange, Diana L., and Arthur C. Cameron. "Controlled-atmosphere Storage of Sweet Basil." HortScience 33, no. 4 (July 1998): 741–43. http://dx.doi.org/10.21273/hortsci.33.4.741.

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The effect of controlled atmospheres (CA) on the development of injury symptoms and storage life of sweet basil (Ocimum basilicum L.) cuttings was assessed. Three-node basil stem cuttings were placed in micro-perforated low-density polyethylene packages and stored in the dark at 20 °C in a continuous stream of nitrogen containing the following percentages of O2/CO2:21/0 (air), 21/5, 21/10, 21/15, 21/20, 21/25, 0.5/0, 0.5/5, 1/0, 1.5/0, 2/0, 1/5, 1.5/5, 1.5/7.5, and 1.5/10. Cuttings stored in an atmosphere of <1% O2 developed dark, water-soaked lesions on young tissue after only 3 days. Fift
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Mattheis, James, and John K. Fellman. "Impacts of Modified Atmosphere Packaging and Controlled Atmospheres on Aroma, Flavor, and Quality of Horticultural Commodities." HortTechnology 10, no. 3 (January 2000): 507–10. http://dx.doi.org/10.21273/horttech.10.3.507.

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The commercial use of modified atmosphere packaging (MAP) technology provides a means to slow the processes of ripening and senescence during storage, transport, and marketing of many fresh fruit and vegetables. The benefits of MAP and controlled atmosphere (CA) technologies for extending postharvest life of many fruit and vegetables have been recognized for many years. Although both technologies have been and continue to be extensively researched, more examples of the impacts of CA on produce quality are available in the literature and many of these reports were used in development of this re
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El-Shiekh, Ahmed F., and David H. Picha. "EFFECT OF CONTROLLED ATMOSPHERE STORAGE ON PEACH QUALITY." HortScience 25, no. 8 (August 1990): 854f—854. http://dx.doi.org/10.21273/hortsci.25.8.854f.

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Peaches stored in air for 40 days at OC developed severe internal breakdown and poor quality after transferring them to 20C to ripen. Comparable fruit stored under controlled atmosphere (1% O2 + 5% CO2) and then ripened at 20C had no breakdown and retained good quality. Fruit stored under CA had less reducing sugars but more sucrose than air stored fruit. Fruit pH increased and titratable acidity decreased over a 40 day storage period. Citric acid increased slightly while malic acid decreased during storage. Little or no differences in overall acidity and individual organic acids existed betwe
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Ontai, Stacey L., Robert E. Paull, and Mikal E. Saltveit. "Controlled-atmosphere Storage of Sugar Peas." HortScience 27, no. 1 (January 1992): 39–41. http://dx.doi.org/10.21273/hortsci.27.1.39.

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Sugar peas (Pisum sativum var. saccharatum cv. Manoa Sugar) were stored for 14 or 21 days under controlled atmospheres (CA) of 21% or 2.4% O2, plus 0%, 2.6%, or 4.7% CO2 at 10 or 1C. Changes in appearance, weight, and in the concentrations of chlorophyll, total soluble sugars, insoluble solids, and soluble protein were evaluated before and after storage. After 14 days of storage at 10C there were minor changes in all indicators of quality under the various storage conditions, but the appearance of sugar peas was better under CA than under 21% O2. When quality was evaluated after 21 days, howev
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Lévesque, P. Guy, Jennifer R. DeEll, and Dennis P. Murr. "Sequential Controlled Atmosphere Storage for `McIntosh' Apples." HortScience 41, no. 5 (August 2006): 1322–24. http://dx.doi.org/10.21273/hortsci.41.5.1322.

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Sequential decreases or increases in the levels of O2 in controlled atmosphere (CA) were investigated as techniques to improve fruit quality of `McIntosh' apples (Malus ×sylvestris [L.] Mill. var. domestica [Borkh.] Mansf.), a cultivar that tends to soften rapidly in storage. Precooled fruit that were harvested at optimum maturity for long-term storage were placed immediately in different programmed CA regimes. In the first year, CA programs consisted of 1) `standard' CA (SCA; 2.5–3.0% O2 + 2.5% CO2 for the first 30 d, 4.5% CO2 thereafter) at 3 °C for 180 d; 2) low CO2 SCA (2.5–3.0% O2 + 2.5%
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Drake, Stephen R. "Elevated Carbon Dioxide Storage of `Anjou' Pears Using Purge-controlled Atmosphere." HortScience 29, no. 4 (April 1994): 299–301. http://dx.doi.org/10.21273/hortsci.29.4.299.

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`Anjou' pears (Pyrus communis L.) were placed in controlled-atmosphere (CA) storage immediately after harvest (<24 hours) or after a 10-day delay in refrigerated storage, and held there for 9 months at 1C. Oxygen in all atmospheres was 1.5% and CO2 was at either 1% or 3%. Atmospheres in the flow-through system were computer-controlled at ±0.1%. After removal from CA storage, pears were evaluated immediately and after ripening at 21C for 8 days. Pears stored in 3% CO2 were firmer, greener, and displayed less scald, internal breakdown, and stem-end decay than pears stored in 1% CO2. In additi
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Dissertations / Theses on the topic "Controlled atmosphere (CA)"

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Basuki, Eko, of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Physiological and biochemical responses of avocado fruit to controlled atmosphere storage." THESIS_FST_XXX_Basuki_E.xml, 1998. http://handle.uws.edu.au:8081/1959.7/335.

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The primary objective of the research was to study the physiological and biochemical changes in Hass avocado fruit stored in different combination of oxygen and carbon dioxide concentrations at both 0 degrees and 5 degrees Centigrade (C), and to determine whether storage in controlled atmosphere (CA) can decrease the incidence of chilling injury (CI). A secondary objective was to identify possible correlations between CA, the incidence of CI, the activity of some ripening related enzymes and changes in proteins during ripening at 20 degrees C following storage at low temperatures. Fruit suffer
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Pham, Van Tan. "Prediction of Change in Quality of 'Cripps Pink' Apples during Storage." University of Sydney, 2008. http://hdl.handle.net/2123/5133.

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Doctor of Philosophy (PhD)<br>The goal of this research was to investigate changes in the physiological properties including firmness, stiffness, weight, background colour, ethylene production and respiration of ‘Cripps Pink’ apple stored under different temperature and atmosphere conditions,. This research also seeks to establish mathematical models for the prediction of changes in firmness and stiffness of the apple during normal atmosphere (NA) storage. Experiments were conducted to determine the quality changes in ‘Cripps Pink’ apple under three sets of storage conditions. The first set of
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Book chapters on the topic "Controlled atmosphere (CA)"

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Thompson, A. K., R. K. Prange, R. D. Bancroft, and T. Puttongsiri. "CA technology." In Controlled atmosphere storage of fruit and vegetables, 103–24. Wallingford: CABI, 2018. http://dx.doi.org/10.1079/9781786393739.0103.

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Thompson, A. K., R. K. Prange, R. D. Bancroft, and T. Puttongsiri. "Dynamic CA storage." In Controlled atmosphere storage of fruit and vegetables, 125–42. Wallingford: CABI, 2018. http://dx.doi.org/10.1079/9781786393739.0125.

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Thompson, A. K., R. K. Prange, R. D. Bancroft, and T. Puttongsiri. "Recommended CA conditions." In Controlled atmosphere storage of fruit and vegetables, 178–250. Wallingford: CABI, 2018. http://dx.doi.org/10.1079/9781786393739.0178.

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Deuchande, Teresa, Susana M. P. Carvalho, Christian Larrigaudière, and Marta W. Vasconcelos. "Advances in Refrigerated and Controlled Atmosphere Storage of Fruits and Vegetables." In Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies, 457–89. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-8398-3.ch013.

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Long term storage of a variety of crops as well as long-distance transport, has allowed meeting the consumers' expectations in the supply of many types of fresh fruits and vegetables throughout the year. This is only possible with the use of several postharvest technologies. This chapter starts with a brief historical context followed by an overview of the technologies used for fruits and vegetables storage, including refrigerated and controlled atmosphere (CA) storage as well as the most recently developed technologies for storing these produces. We also address the innovation requirements in the refrigeration systems when integrating cold storage with CA, including the need for higher refrigeration capacity, use of air tight storage chambers, CO2 scrubbers and atmosphere generators. The effects of these methodologies on fruit physiology and quality during storage are further discussed. Finally, the current recommendations for long term storage using ‘Rocha' pear as a case study are presented.
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HERREGODS, Marcel. "MATHEMATICAL MODELLING ON STORAGE OF FRUITS AND VEGETABLES IN MODIFIED ATMOSPHERE PACKAGING (MAP) AND CONTROLLED ATMOSPHERE STORAGE (CA)." In Control Applications in Post-Harvest and Processing Technology 1995, 17–24. Elsevier, 1995. http://dx.doi.org/10.1016/b978-0-08-042598-6.50005-9.

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Brecht, Jeffrey K., Eleni D. Pliakoni, and Konstantinos Batziakas. "The impact of temperature on atmosphere requirements and effects: The limits of design and utility for CA/MA/MAP." In Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce, 147–66. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-804599-2.00009-0.

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Gil, Maria Isabel, Maria Luisa Amodio, and Giancarlo Colelli. "CA/MA on bioactive compounds." In Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce, 131–46. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-804599-2.00008-9.

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Chen, Xi, Chenyi Xu, and Nazir Mir. "Success stories for CA/MA." In Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce, 277–89. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-804599-2.00014-4.

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Saltveit, Mikal E. "Biological basis for CA and MA." In Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce, 3–22. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-804599-2.00002-8.

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Liu, Yong-Biao. "CA requirements for postharvest pest control." In Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce, 65–74. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-804599-2.00005-3.

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