Browsing by Subject "Low oxygen"

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Effects of a two-factorial dynamic storage system on apple fruit metabolism, quality attributes, disorder incidences and biochemical properties
(2024) Büchele, Felix; Vögele, Ralf; Kittemann, Dominikus
Dynamic Controlled Atmosphere (DCA) technologies are designed to monitor the metabolism of fruit as a function of time and the oxygen partial pressure (pO2) in the storage atmosphere. By identifying signals sent by the fruit in response to low oxygen stress, this concept allows defining the lowest oxygen level tolerated by the fruit material and the specific and transient pO2, which is proposed to slow down the aerobic respiration of the fruit to a minimum and accordingly the ripening-related loss of fruit quality. This work examines a novel storage technology for pome fruit referred to as DCA-CD+, which can be considered the first generation of a two-factorial dynamic storage system. DCA-CD+ aims to define both a transient optimum pO2 and storage temperature in real-time, based on monitoring the carbon dioxide (CO2) production rate of the stored product. The CO2-release rate is proposed as a dependable indicator of low oxygen stress and an accurate depiction of the metabolic intensity of the fruit in response to temperature variations. The idea behind dynamic temperature adjustments is based on the assumption, that increased storage temperatures can reduce the energy usage of the refrigeration systems during long-term storage substantially, while also mitigating oxidative stress in the fruit, thus contributing to reducing the occurrence of storage disorders. The extremely low pO2 levels established in the storage atmosphere are suggested to counteract the ripening-inducing effects of this dynamic temperature approach. The assessment of DCA-CD+ in this work is based on a comparison to other postharvest conditions such as cold storage (RA) or static controlled atmosphere (CA). Furthermore, the interactions between storage atmosphere, temperature, and applications of the ethylene-inhibitor product 1-methylcyclopropene (1-MCP) are investigated. The conducted biochemical analyses highlight that apples stored under DCA-CD+ undergo repeated periods of hypoxia. Fruit adapt to the energy crisis induced by low oxygen stress by increasing their glycolytic flux, which is coupled to the activation of the fermentative pathway. Importantly, none of the examined apple cultivars in any of the experimental seasons exceeded critical thresholds for volatile fermentative products acetaldehyde (AA) and ethanol (EtOH), which could potentially be associated with the development of off-flavors or internal disorder symptoms. Consequently, the atmospheric conditions implemented did not result in any fruit damage associated with low oxygen stress in any of the tested scenarios. These findings suggest that DCA-CD+, specifically the use of carbon dioxide as an input value, is effective in identifying low oxygen stress in stored fruit and defining the pO2 for optimum quality conservation. pO2 setpoint calculation by the DCA-CD+ algorithm showed an interaction effect with the respective storage temperatures. Furthermore, the sensitivity of the stored fruit to temperature variation was found to be cultivar-dependent and transient during the storage period. Depending on the stored apple cultivar and season, DCA-CD+ calculated temperature setpoints reaching up to 3°C to 4°C, from the baseline temperature of 1°C. Temperature peaks were generally followed by a significant decrease in the calculated temperature setpoints, as an increased CO2 production rate signaled an intensifying fruit metabolism due to elevated storage temperature. The analysis of quality-defining parameters and disorder symptoms support the conclusion that DCA-CD+ allows for dynamic temperature adjustments without accelerating fruit ripening and the associated loss of quality. Preliminary findings indicate that this approach can reduce the energy usage of the cooling system in commercial storage rooms, without requiring cost-intensive additional installation of technology or renovations of room structural components. Lower pO2 setpoints were calculated at higher temperatures, suggesting that increasing the storage temperature can contribute to alleviating low oxygen stress in apples. Improved conservation of fruit quality attributes and a reduction in storage disorder incidences of DCA-CD+ in comparison to CA could be demonstrated in some instances, contingent on experimental season and apple cultivar. These benefits presumably become more pronounced with extended storage durations exceeding eight months. Ultimately, it can be argued that the complementary and interactive effects of dynamic temperature and oxygen in DCA-CD+ with 1-MCP application provide the highest potential for fruit quality conservation, limiting storage disorder, and reducing cooling-related energy usage. DCA-CD+ was demonstrated to potentially counteract detrimental effects of 1-MCP applications, e.g. an increased risk of carbon dioxide injuries. This work aimed to contribute to understanding the mechanisms behind the interference of the established temperature and atmospheric conditions in the DCA-CD+ system with the volatile aroma profile of apples. It was demonstrated that the synthesis capacity of volatile organic compounds (VOC) is primarily suppressed on a principal substrate level, and less in the later conversion of aldehydes to alcohols and esters. The pathways for the synthesis of linear volatiles originating from fatty acids were determined more responsive to low oxygen environments, in comparison to the pathways of branched volatiles derived from amino acids. Further insights were gained into the physiological mechanisms underlying the activation of the fermentative pathway, suggesting it functions as an adaptation mechanism not exclusively linked to low oxygen stress. Moreover, efforts were made to establish a connection between ripening and disorder-related modifications in cell structural components and associated alterations in the volatile profile, primarily highlighting the role of the lipoxygenase pathway. Statistical classification demonstrated that the repeated induction of low oxygen stress in DCA-CD+ storage resulted in a distinct volatile profile and a higher association with aroma defining compounds compared to CA storage. The observed increased EtOH accumulation is discussed to mitigate the ripening-inducing effects of the hormone ethylene, while also providing additional substrate for the synthesis of ethyl esters. Preliminary findings of this work indicate that storage temperatures can play a role in the aroma development of stored apples, even when low pO2 conditions are established. In summary, this study created a comprehensive documentation of the commercial viability of two-factorial dynamic storage systems for pome fruit and provided insights into the metabolomic responses of apples to extremely low oxygen levels, particularly in interaction with dynamic storage temperature adjustments.
Influence of low oxygen concentrations on color stability of modified atmosphere packaged beef
(2026) Krell, Johannes; Aeckerle, Luis; Poveda-Arteaga, Alejandro; Weiss, Jochen; Terjung, Nino; Gibis, Monika
The influence of low oxygen concentrations on the development of color and the myoglobin redox states over storage time was analyzed, to determine whether there are conditions that increase discoloration. Beef slices were packaged in atmospheres containing nitrogen gas and 0 %, 0.5 %, 1 %, 1.5 %, 3 %, and 5 % of oxygen. The samples were stored at 2 °C for 14 days. During storage, color, reflectance and oxygen concentration were measured optically through the packaging. The color difference ΔE2000 and the relative oxymyoglobin (OMb), deoxymyoglobin (DMb), and metmyoglobin (MMb) levels were calculated. After 14 days, the oxygen concentrations changed to 0.09 % (0 %), 0.36 % (0.5 %), 0.92 % (1 %), 1.28 % (1.5 %) 2.55 % (3 %), and 4.29 % (5 %). Regarding MMb formation, the 0 % samples (ΔMMb0–14d 11.1 %) were significantly (p < 0.05) more stable compared to the other samples, which showed an increase of MMb formation with rising oxygen concentration after 14 days. The other samples reached a ΔMMb0–14d increase of 21.1 % (0.5 %), 26.7 % (1 %), 30.0 % (1.5 %), 31.1 % (3 %), and 34.4 % (5 %). The color stability showed significantly (p < 0.05) increasing ΔE values of 2.49 (0 %), 3.39 (0.5 %), 4.66 (1 %), 5.14 (1.5 %), 6.03 (3 %), and 7.34 (5 %) with rising oxygen contents. These findings suggest that to ensure the color stability of beef with minimal MMb formation, it is important to completely exclude oxygen from the packages, since the destabilizing effect of oxygen already started at 0.5 %. The non-invasive measurement of the oxygen concentration and the reflectance data over 14 days gave new insights into the discoloration process of beef stored in low-oxygen atmospheres.