Storage Techniques

Storage Techniques

Non-chemical scald control and prevention of internal browning are major focusses of the evaluation of storage technologies and protocols. On the browning front, recent research by Dr Elke Crouch and Heleen Tayler showed that stepdown cooling has considerable potential in preventing or reducing internal browning incidence. A major outcome of research in this theme is the development of protocols to prevent or reduce the incidence of disorders and to maintain fruit quality.

Expertise:
CA Group

Projects list

  • Investigate the effect of step wise cooling on superficial scald and internal browning in apples. (A Botes)
  • Detection of internal heat damage and identification of techniques to prevent the expression of the disorder in plums. (A de Kock) – see Physiological Defects [Abstract]
  • Determine optimum storage conditions for Abate Fetel pears. (A Botes) [Abstract]
  • Develop a storage protocol for plums stored for 6 weeks in bins prior to packing – decay control using alternative gas regimes of CO2 and O2 manipulation, fungicides and GRAS products by drenching and Ozone treatment. (P Louw) – see Pre-and Post-Harvest Pathology [Abstract]
  • The effect of OTFLOW system on temperature distribution in containers specifically for cold steri protocols. (H Viljoen) [Abstract]
  • To investigate different step down cooling regimes, utilised in conjunction with SmartFreshSM, to reduce the risk of internal browning of Cripps’ Pink apples and provide year round supply of good quality fruit. (H Tayler, D Viljoen, E Crouch and T Kholoane) [Abstract]
  • Performance evaluation of three controlled atmosphere storage equipment / techniques on Granny Smith apples. (E Crouch)
  • Studies on the effect of ozone on postharvest quality of apples. (A Mditshwa)
  • Optimisation of RLOS protocol for superficial scald prevention on Packham’s Triumph pears. (A Botes) [Abstract]