Dynamic Controlled Atmosphere (DCA) Storage of Fruits and Vegetables

水果和蔬菜的動態(tài)可控氣氛（DCA）儲存Robert K Prange, Dalhousie University, Hali, NS, Canada
https://doi.org/10.1016/B978-0-08-100596-5.21349-8

Introduction
The development of controlled atmosphere (CA) technology can be broken into three eras. In the first era, beginning in the 1920s, CA storage involved a search for ways to maintain a constant temperature and atmosphere with the introduction of mechanical refrigeration, air-tight rooms and using only the product’s respiration to lower O2 and/or increase CO2 and ventilation to add O2 and/or remove CO2. In the second era, beginning in the 1950s, technology appeared that removed the reliance on respiration and ventilation for controlling O2 and CO2, i.e., lime, activated carbon, and N2 injection systems (pressure swing absorption, hollow-fibre membrane and liquid N2) to remove CO2 and open-flame generators, catalytic generators, and N2 injection systems (pressure swing absorption, hollow-fibre membranes and liquid N2) to remove O2. These technologies, combined with more accurate gas measurement, i.e., paramagnetic O2 sensors and infra-red CO2 sensors, that allowed for the control of gas levels at constant concentrations to a fraction of a percent, led to a more rapid and accurate establishment of CA conditions. However, the goal in these first two eras to quickly establish specific and static gas levels for the entire storage duration, i.e., use CA technology to control physiology, did not always lead to better post-storage results. Therefore, a new approach, or third era, was needed in which the product physiology controlled the CA technology. In other words, CA conditions are adjusted dynamically between and within seasons to optimise the product’s response to CA.
This third era, which we will call the Dynamic Controlled Atmosphere (DCA) era, involves 2 phases. In the first phase, the dynamic nature of the CA conditions was solely determined from empirical data. In the second and current phase, bio-sensing of the product physiology is employed to reset the CA conditions to reflect the changing metabolic condition of the stored product. This review will discuss these two phases in more detail.

可控氣氛技術(shù)的發(fā)展可以分為三個階段。在個時代，從20世紀20年代開始，CA儲存涉及到通過引入機械制冷、氣密室和僅使用產(chǎn)品的呼吸來降低氧氣和/或增加二氧化碳和通風(fēng)來增加氧氣和/或去除二氧化碳的方法來保持恒溫和大氣。在20世紀50年代開始的第二個時代，出現(xiàn)了技術(shù)，消除了對呼吸和通風(fēng)的依賴，以控制氧氣和二氧化碳，即石灰、活性炭和氮氣注入系統(tǒng)(變壓吸附、中空纖維膜和液體氮氣)，以去除二氧化碳和明火發(fā)生器、催化發(fā)生器和氮氣注入系統(tǒng)。系統(tǒng)(變壓吸附、中空纖維膜和液氮)去除氧氣。這些技術(shù)與更精確的氣體測量相結(jié)合，即順磁氧傳感器和紅外線二氧化碳傳感器，使得控制恒定濃度下的氣體水平達到百分之一，從而使CA條件的建立更加迅速和準確。然而，前兩個時代的目標是在整個儲存期間快速建立特定的和靜態(tài)的氣體水平，即使用CA技術(shù)控制生理學(xué)，并不總是導(dǎo)致更好的儲存后結(jié)果。因此，需要一種新的方法，或第三個時代，在產(chǎn)品生理控制的CA技術(shù)。換句話說，CA條件在季節(jié)之間和季節(jié)內(nèi)進行動態(tài)調(diào)整，以優(yōu)化產(chǎn)品對CA的響應(yīng)。

這第三個時代，我們稱之為動態(tài)控制大氣(DCA)時代，涉及兩個階段。在階段，CA條件的動態(tài)性質(zhì)僅由經(jīng)驗數(shù)據(jù)確定。在第二階段和當前階段，利用產(chǎn)品生理學(xué)的生物傳感來重置CA條件，以反映存儲產(chǎn)品代謝條件的變化。本文將更詳細地討論這兩個階段。

Keywords：Anaerobic compensation point,ACP,Lower oxygen limit (LOL),Postharvest,Controlled atmosphere, CA,DCA,DCA-CF,Chlorophyll fluorescence,Fruit,HarvestWatch,Respiratory quotient,RQ,DCA-RQ,ACR,Safepod,Ethanol,ILOS+,Fruits,Vegetables

關(guān)鍵詞：厭氧補償點、 ACP、低氧限值 (LOL)、采后、受控大氣、CA、DCA、DCA-CF、葉綠素?zé)晒狻⑺?、采后觀察、呼吸商、RQ、DCA-RQ、ACR、Safepod、乙醇、ILOS+、水果、蔬菜