Table 4.
Hormetic effects of Atmosphere Modification in food

Food (Cultivar) Experimental conditions Hormetic effects
Apple (Jonagold, S'ampion) •Treated 2% O2 + 2% CO2 at 1°C for 120 d

Remained level of anthocyanins (Leja et al., 2003)

Decreased soluble peroxidase activity
Blueberry (Centurion, Maru) •Treated 2.5 kPa O2+15 kPa CO2 at 1.5°C for 6wk

No effect on weight loss and shrivel (Schotsmans et al., 2007)

Maru: Disease resistance
Broccoli floret (Iron Duke) •Treated modified atmosphere packaging (MAP), vent packaging (VP) and automatic misting (AM) at 5°C for 6 d

MAP: No effect on level of total carotenoids and peroxidase activity (Barth and Zhuang, 1996).

Increased level of vitamin C and antioxidant vitamins
Kohlrabi (Kompliment F1) •Treated 5 kPaO2+5 kPaCO2 and 5 kPaO2+15 kPaCO2 Optimal condition: 5 kPa O2 + 15 kPa CO2 •Delayed the decline in sugars and organic acids (Escalona et al., 2006)
Wild rocket (Diplotaxistenuifolia) •Treated 5 kPaO2+5 kPa CO2 and 5 kPaO2+10 kPaCO2 at 4°C for 14 d •Remained level of total flavonoids with 100 mg/100 g (Martnez-S nchez et al., 2006) Incresed level of total vitamin C
Peach (Summerset)

Treated with humidified N2 at a continuous flow rate of 1.67 cm3/s during the first 2 h, and at a 0.83 cm3/s flow rate during the specific time-temperature conditions determined for eachtreatment

at 10°C for16 h, at 20°C for 16 h, at 20°C for 40 h, at 0°C 64 h and at 20°C for 64 h

 		•Induced the highest level of ethanol and acetaldehyde at 20°C for 64 h (Polenta et al., 2005)
Strawberry (Allstar) •Treated 40, 60, 80 and 100 kPa O2 at 5°C for 14 d

Delayed decay with increasing level of O2 (Zheng et al., 2007)

Increased oxygen radical absorbance capacity and level of total phenolics and anthocyanins at > 60 kPa O2 during the initial 7 days of storage