Efficacy of Propolis and Cinnamon Oil Coating in Controlling Post-Harvest Anthracnose and Quality of Chilli (Capsicum annuum L.) during Cold Storage

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

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Relationship between Index Leaf Nutrient Concentration Yield and Quality of Byadgi Chilli (Capsicum annuum L.) Influenced by Calcium Nitrate Foliar Application

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2019.807.317 ◽

2019 ◽

Vol 8 (07) ◽

pp. 2575-2580

Author(s):

Kavitha P. Jadhav ◽

B.I. Bidari ◽

G.B. Shashidara ◽

M.S. Venkatesh ◽

A. Naveenkumar

Keyword(s):

Capsicum Annuum ◽

Nutrient Concentration ◽

Foliar Application ◽

Calcium Nitrate ◽

Capsicum Annuum L ◽

Yield And Quality ◽

Leaf Nutrient Concentration

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Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK

Acta periodica technologica ◽

10.2298/apt1344075k ◽

2013 ◽

pp. 75-86 ◽

Cited By ~ 2

Author(s):

Zarko Kevresan ◽

Jasna Mastilovic ◽

Snezana Sinadinovic-Fiser ◽

Natasa Hrabovski ◽

Tanja Radusin

Keyword(s):

Fatty Acids ◽

Volatile Compounds ◽

Capsicum Annuum ◽

Red Pepper ◽

Maturity Stage ◽

Post Harvest ◽

Capsicum Annuum L ◽

Aldehydes And Ketones ◽

Postharvest Ripening

The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

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