ISHS Acta Horticulturae 116: Symposium on Postharvest Handling of Vegetables
LOW PRESSURE STORAGE OF SOME VEGETABLES |
| Authors: | A.W. McKeown, E.C. Lougheed |
| Abstract:
The use of low pressure storage (LPS) at 8 kPa and near-saturation relative humidities (and in some cases, low relative humidities) for selected vegetable crops over various storage periods and temperatures was investigated. There appears to be limited potential for the storage of asparagus at 3°C in air, LPS, or a 2–0 atmosphere (2% O2 + 0% CO2). Although asparagus spears remained firm and green in LPS and the 2–0 atmosphere, those held in air were senescent after 42 days. Storage life in all treatments was limited by a disorder which resembled chilling injury. Limited trials with LPS of snap beans at 10°C for 14 days, acorn squash at 10°C (and at low relative humidity) for 42 days after curing, and summer cabbage at 1°C for 42 days showed some potential. The atmosphere had little effect at 1°C on the content of leaf chlorophyll of green onions after 21 days and beets and radish after 28 days. In general, the weight loss of these crops after holding in LPS and the 2–0 atmosphere was less than that which occurred after air storage. These crops also retained a fresh appearance after holding in LPS, and sensory evaluation indicated that beets and radish held in LPS were similar to those held in air, while those held in the 2–0 atmosphere had a lower rating and off-flavours. There was no difference among treatments in the sensory evaluation for green onions. There was potential for the use of LPS (at 26°C, 8 kPa, and low relative humidity) for the curing of onions. The greatest potential use of LPS seemed to be the storage of commodities such as cabbage, carrots and apples which are normally incompatible but have similar temperature and relative humidity requirements. LPS provides a simple means for reducing the effect of ethylene-producing crops upon vegetables in the same storage, but with no ethylene source in the storage environment there seems to be little benefit of lowering the partial pressure of oxygen. However, LPS may provide a simple method, for controlling relative humidity either at near-saturation for leafy vegetables or at the low relative humidities required for the curing of onions or the storage of squash. Nevertheless other methods for controlling relative humidity could be equally as effective. | |
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