SUPPEMENTS TO REFRIGERATION

Instructional Objectives
1. Explain the mechanism of action of the different methods and the crops for which it is applicable
2. Explain the differences in the methods of atmosphere modification
3. Enumerate the requirements for controlled atmosphere storage
4. Explain how to adjust the oxygen and the carbon dioxide levels of a given system
5. Given a crop, identify a supplement to refrigeration that can be used

IRRADIATION – physical process of treating food involving exposure to controlled amount of radiation in a
specially constructed room called an irradiator.

Sources of radiation
1. Gamma rays – nuclear energy using cobalt-60 or cesium-137 as the energy source
2. X-rays – uses energy as energy source hence non-nuclear
3. Electron beam

Mechanism of action: absorbed energy ionizes and electronically excites the molecules inducing changes
in the metabolic processes of the commodity; when use as phytosanitary treatment, the electron
either kill or inactive the fungi, bacteria and insects by breaking molecular bonds in their DNA.
 Rates: dose is measured in Gray (Gy) which is a function of the number of electrons absorbed by the
product; 1 Gy = 100 rads

Safety: (a) regulated as it was a food additive

(b) does not induced radioactivity in food since the energy is too low
(c) WHO, FAO, IAEA and Codex consider irradiated food (treated below 10KGy) safe for human
consumption; approved dose for fresh fruits and vegetables = 1KGy
(d) no confirmed evidence of adverse biological effects due to food irradiation

Radiation effects on perishables

1. Controls fruit fly, weevil and anthracnose (in some cases)
2. Delays ripening by inactivating enzymes (papaya, mango, banana, pineapple)
3. Inhibits sprouting and prevents rotting of potatoes, garlic, yam, and onions
4. Does not significantly affect physic-chemical attributes of fruits

Labeling: RADURA – international symbol for irradiated food; must be printed in the package and the
phrase “treated by irradiation” and “irradiated for food safety” included.

CHEMICAL TREATMENTS
A. 1-methylcyclopropene (1-MCP) – a gas (at STP) with a MW of 54 and formula of C4h6; commercially
available in powder form (brand name: EthylBlock; SmartFresh)
 Mechanism of action: it inhibits ethylene action by binding irreversibly to ethylene receptors; must
be applied before ethylene has bound to the receptors.

Method of application: generated as gas by mixing 1-MCP powder in water and the produce is
exposed to MCP treatment for 12-24 hours at 20-25˚C in an enclosed chamber; effective
concentration range = 0.2 – 0.2 ppm

Reported effects:
1. Delays/retards respiration and ethylene production
2. Suppresses volatile production
3. Delays chlorophyll degradation

B. Sulfites: substances that contain sulfur such as sulfur dioxides gas (SO 2), potassium bisulfite and
sodium metabisulfite.
Mechanism of action: act as preservative and prevents browning, discoloration and spoilage of
produce through enzymatic and non-enzymatic reactions

Methods of application:
1. Dipping (sodium metabisulfite)
2. Use of SO2 release pads
3. Trickle application of SO2 gas

C. Growth Regulators
 1. Cytokinins – retard chlorophyll degradation, maintain high protein level
2. Gibberelins – lower respiratory rate and delayed color change resulting in retardation of ripening
3. Auxins – retard color development, retains ascorbic acid contents

D. Calcium – delays senescence through

1. Reduction respiration and ethylene production
2. Inhibition of softening and chlorophyll degradation
3. Retardation of physiological disorders

Methods of application:
1. dipping in CaCl2 solution
2. vacuum infiltration
3. pressure or forced infiltration

E. Sprout Inhibitors
1. Tetrachloronitrobenzene (TCNB) – common name is technazene; inhibits sprouting by decreasing
protein and RNA levels in potato buds.
2. Isopropyl-N-(3-chlorophenyl-carbamate) – known as chloro: IPC, CIPC, chlorpropham; inhibits
sprouting by slowing down or preventing cell division just below the surface of potato.
3. Isopropyl-N-phenylcarbamate (IPC) – should be use to inhibit sprouting after curing; inhibits
periderm formation.
4. Methyl-ester of naphthalene acetic acid (MENA) – used after curing since it inhibits periderm
formation.

ATMOSPHERE MODIFICATION – packaging, storage or transports of a produce in an atmosphere that differs

substantially from normal air with respect to proportion of O 2, CO2, and N2.

Mechanism of action: metabolism in sowed down in low O2 or high CO2 atmosphere thus retarding
respiration, softening, compositional changes and ethylene production and action

Benefits/ disadvantages:
1. Fruits at slightly over mature stage (early stage of ripening) can be stored without subsequent
reduction in storage life.
2. Reduction of fruit sensitivity to ethylene at <8% O 2 or >1% CO2
3. Alleviation of physiological disorders like chilling injury
4. Control of insects and diseases (in some commodities)

Disadvantages (anaerobic condition and CO2 increased above threshold level):

1. Initiation of some physiological disorders
2. Abnormal or irregular ripening
3. Off-flavor and off-odor development
4. Initiation of sprouting and retardation of periderm formation

Methods of Atmosphere Modification

1. Modified Atmosphere (MA) packaging/storage – respiration of the produce modifies the atmosphere.
a. Passive MA or product-generated MA – slow to attain desired gas level or never at all.
(1) use of semi-permeable plastic films – an ideal film should allow more O 2 to exit low density
polyethylene (LDPE), polyvinyl chloride (PVC), polypropylene (PP)
 (2) surface coating – waxing with edible coating

b. Active MA – rapid establishment of desired atmosphere

(1) vacuum packaging (hypobaric) – e.g., reduction of pressure from 1013 mb – 101.3 mb reduces
O2 level from 21% to 2.1 %.
(2) provision of pores in the film
- macrospores – pricking with needle or use of punchers
- microspores - engineered films to allow diffusion of low molecular weight gases and water
vapor
(a) perforation using laser beam
(b) mix inert organic minerals (talc, zeolite, silica gel, etc.) with the plastic polymer
(3) in-package sachet of chemicals to provide or absorb O 2, CO2 or ethylene
(4) atmosphere modification during transit – Tectrol system used by Transfresh Corp. in trucks
and sea vans.
- N2 flashing to reduce O2 levels
- CO2 and O2 addition using gas blending folds
- CO2 removals using bags of hydrated lime
- use of breather bags

c. Smart packaging – use of film sensitive to produce requirement and its environment
(“temperature-compensating packages”)

Factors influencing success of MA:

1. Respiration rate
2. Plastic film characteristic
3. Environment (temperature and humidity)

2. Controlled Atmosphere – levels of CO2 and O2 are precisely controlled within a sealed unit
Requirements of CA room
1. Sufficient gas tightness
2. Insulation against heat loss
3. Accurate desired gas concentration
4. Refrigerating unit of sufficient capacity
5. Good air circulation

Methods of controlling the atmosphere

1. Oxygen control: N2 from tanks
Nitrogen generators
Dynamic control system (DNS)
2. Carbon dioxide control – CO2 addition or CO2 removal using lime, activated charcoal, brine
solution, water, molecular sieve.
3. Scrubbing ethylene – use of adsorbents (commercially available: Purafil, Ethysorb, New Green
Pack); generic ethylene scrubber is KMnO4 adsorbed in suitable carrier