Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices

The storage life of blackberry fruit is generally `2 to 3 days when stored at 1C. This study was done to determine the maximum storage life among erect blackberry cultivars, and to determine storage temperature effects on storage life. Shiny black fruit from `Navaho', `Arapaho', and `Shawnee' cultivars were stored at 2C, 5C, or 10C for 20, 14, and 7 days, respectively. At any temperature. only 10-20% of `Navaho' fruit had decay, while 30-50% of `Arapaho' and 40-70% of `Shawnee' fruit had decay. Weight loss was 3-5% depending on temperature and was not different among cultivars. Soluble solids concentration did not change during storage but titratable acidity decreased in all cultivars for fruit held at all temperatures. Anthocyanin content increased during storage in `Shawnee' and `Navaho' but not in `Arapaho' fruit. Results indicate that `Navaho' fruit have a longer shelflife than other blackberry cultivars.

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Fruit Maturity and Storage Temperature Influence Response of Strawberries to Controlled Atmospheres

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.127.5.836 ◽

2002 ◽

Vol 127 (5) ◽

pp. 836-842 ◽

Cited By ~ 29

Author(s):

M.C.N. Nunes ◽

A.M.M.B. Morais ◽

J.K. Brecht ◽

S.A. Sargent

Keyword(s):

Storage Temperature ◽

Soluble Solids ◽

Temperature Influence ◽

Total Anthocyanin ◽

Controlled Atmospheres ◽

C Storage ◽

Fruit Maturity ◽

Lower Temperature ◽

And Storage ◽

Decay Development

`Chandler' strawberries (Fragaria ×ananassa Duch.) harvested three-quarter colored or fully red were stored in air or a controlled atmosphere (CA) of 5% O2 + 15% CO2 at 4 or 10 °C to evaluate the influence of fruit maturity and storage temperature on the response to CA. Quality evaluations were made after 1 and 2 weeks in air or CA, and also after 1 and 2 weeks in air or CA plus 1 day in air at 20 °C. By 2 weeks, strawberries of both maturities stored in air at 10 °C were decayed, however, strawberries stored in CA at 4 or 10 °C or air at 4 °C had no decay even after 2 weeks plus 1 day at 20 °C. Three-quarter colored fruit stored in either air or CA remained firmer, lighter (higher L* value) and purer red (higher hue and chroma values) than fully red fruit, with the most pronounced effect being on CA-stored fruit at 4 °C. CA was more effective than air storage in maintaining initial anthocyanin and soluble solids contents (SSC) of three-quarter colored fruit and fruit stored at 10 °C. Strawberries harvested three-quarter colored maintained initial hue and chroma values for 2 weeks in CA at 4 °C, becoming fully red only when transferred to air at 20 °C. Although three-quarter colored fruit darkened and softened in 10 °C storage, the CA-stored fruit remained lighter colored and as firm as the at-harvest values of fully red fruit. After 1 or 2 weeks in CA at either 4 or 10 °C plus 1 day at 20 °C, three-quarter colored fruit also had similar SSC levels but lower total anthocyanin contents than the initial levels in fully red fruit. CA maintained better strawberry quality than air storage even at an above optimum storage temperature of 10 °C, but CA was more effective at the lower temperature of 4 °C. Three-quarter colored fruit responded better to CA than fully red fruit, maintaining better appearance, firmness, and color over 2 weeks storage, while achieving similar acidity and SSC with minimal decay development.

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355 Effect of UV-C on Ripening and Postharvest Quality of Peaches

HortScience ◽

10.21273/hortsci.34.3.504d ◽

1999 ◽

Vol 34 (3) ◽

pp. 504D-504 ◽

Cited By ~ 2

Author(s):

Robert C. Ebel ◽

Floyd M. Woods ◽

Dave Himelrick

Keyword(s):

Fruit Quality ◽

Skin Color ◽

Storage Temperature ◽

Brown Rot ◽

Soluble Solids ◽

Postharvest Quality ◽

Before And After ◽

And Storage ◽

Uv C

Brown rot of peaches is one of the most devastating diseases that can occur before and after harvest. There has been extensive research that has shown that ultraviolet light (UV-C) kills the fungus that causes brown rot. However, it is has not been determined whether UV-C will also change ripening and fruit quality. We applied UV-C to `Loring' peaches that were harvested 10 days before normal harvest. We intentionally picked the fruit early because we wanted to make sure the fruit had not entered the climacteric. The fruit were treated with UV-C and ethylene, skin color, firmness, and soluble solids were measured. We also held fruit at three storage temperatures to determine whether there may be an interaction between UV-C treatment and storage temperature. Ethylene was slightly higher for UV-C treated fruit at 70 °F (20 °C) and 55 °F (12 °C), but not at 40 °F (4 °C). However, there was very little effect on firmness and soluble solids. There was a slight delay in development of red blush. UV-C had little effect on ripening and peach fruit quality.

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Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds

Meat Science ◽

10.1016/s0309-1740(99)00032-7 ◽

1999 ◽

Vol 53 (1) ◽

pp. 23-29 ◽

Cited By ~ 59

Author(s):

J.V. Maca ◽

R.K. Miller ◽

M.E. Bigner ◽

L.M. Lucia ◽

G.R. Acuff

Keyword(s):

Shelf Life ◽

Temperature Effects ◽

Storage Temperature ◽

Sodium Lactate ◽

Packaged Beef ◽

And Storage

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Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

Folia Horticulturae ◽

10.1515/fhort-2017-0011 ◽

2017 ◽

Vol 29 (2) ◽

pp. 113-121 ◽

Cited By ~ 2

Author(s):

Ewa Dziedzic ◽

Jan Błaszczyk ◽

Elżbieta Kaczmarczyk

Keyword(s):

Sweet Cherry ◽

Storage Temperature ◽

Storage Period ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Soluble Solids Content ◽

Fruit Storage ◽

Solids Content ◽

And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

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Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Horticulturae ◽

10.3390/horticulturae7050113 ◽

2021 ◽

Vol 7 (5) ◽

pp. 113

Author(s):

Pankaj B. Pathare ◽

Mai Al-Dairi

Keyword(s):

Weight Loss ◽

Prediction Models ◽

Storage Temperature ◽

Color Change ◽

Quality Attributes ◽

Soluble Solids ◽

Drop Height ◽

Total Soluble Solids ◽

The Impact ◽

And Storage

This study examined three main possible effects (impact, storage temperature, and duration) that cause and extend the level of bruising and other quality attributes contributing to the deterioration of tomatoes. The impact threshold level required to cause bruising was conducted by subjecting tomato samples to a steel ball with a known mass from different drop heights (20, 40, and 60 cm). The samples were then divided and stored at 10 and 22 °C for 10 days for the further analysis of bruise area and any physiological, chemical, and nutritional changes at two day intervals. Six prediction models were constructed for the bruised area and other quality attribute changes of the tomato. Storage time, bruise area, weight loss, redness, total color change, color index, total soluble solids, and pigments content (lycopene and carotenoids) showed a significant (p < 0.05) increase with the increase of drop height (impact level) and storage temperature. After 10 days of storage, high drop impact and storage at 22 °C generated a higher reduction in firmness, lightness, yellowness, and hue° (color purity). Additionally, regression model findings showed the significant effect of storage duration, storage temperature, and drop height on the measured variables (bruise area, weight loss, firmness, redness, total soluble solids, and lycopene) at a 5% probability level with a determination coefficient (R2) ranging from 0.76 to 0.95. Bruising and other quality attributes could be reduced by reducing the temperature during storage. This study can help tomato transporters, handlers, and suppliers to understand the mechanism of bruising occurrence and how to reduce it.

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Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

Polymers ◽

10.3390/polym13193430 ◽

2021 ◽

Vol 13 (19) ◽

pp. 3430

Author(s):

Thi Minh Phuong Ngo ◽

Thanh Hoi Nguyen ◽

Thi Mong Quyen Dang ◽

Thi Van Thanh Do ◽

Alissara Reungsang ◽

...

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Storage Temperature ◽

Mangifera Indica ◽

Weight Maintenance ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Life Extension ◽

And Storage

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

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Lowbush Blueberry Quality Changes in Response to Mechanical Damage and Storage Temperature

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.116.1.47 ◽

1991 ◽

Vol 116 (1) ◽

pp. 47-51 ◽

Cited By ~ 27

Author(s):

K.A. Sanford ◽

P.D. Lidster ◽

K.B. McRae ◽

E.D. Jackson ◽

R.A. Lawrence ◽

...

Keyword(s):

Weight Loss ◽

Storage Temperature ◽

Mechanical Damage ◽

Fruit Weight ◽

Soluble Solids ◽

Marketable Yield ◽

Damage Level ◽

Lowbush Blueberry ◽

Solids Concentration ◽

And Storage

Postharvest response of wild lowbush blueberry (Vaccinium angustifolium Ait. and V. myrtilloides Michx.) to mechanical damage and storage temperature was studied during 2 years. Fruit weight loss and the incidence of shriveled or split berries were major components that contributed to the loss of marketable yield resulting from mechanical damage and storage temperature. Decay of berries resulted in only 1% to 2% of the total marketable fruit loss. In general, the major quality attributes (firmness, microbial growth, hue, bloom, split, and unblemished berries) deteriorated with increasing damage levels and increasing storage temperature without significant interaction. Temperature had consistent effects in both years on moisture content, soluble solids concentration, titratable acids, weight loss, shriveled and decayed berries, Hunter L values, and anthocyanin leakage, while damage level had inconsistent or no significant effect.

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Effect of mechanical damage on the quality characteristics of banana fruits during short-term storage

Discover Food ◽

10.1007/s44187-022-00007-7 ◽

2022 ◽

Vol 2 (1) ◽

Author(s):

Pankaj B. Pathare ◽

Mai Al-Dairi

Keyword(s):

Storage Temperature ◽

Mechanical Damage ◽

Soluble Solids ◽

Drop Height ◽

Yellowness Index ◽

Total Soluble Solids ◽

Bruise Susceptibility ◽

Ethylene Production Rate ◽

And Storage ◽

Storage Temperatures

AbstractFresh fruits like bananas are very susceptible to mechanical damage during postharvest handling which can result in a substantial decline in quality. The study aims to evaluate the effect of bruise damage and storage temperatures on the quality of banana fruits after 48 h storage. Each ‘Grand Naine’ banana fruit was impacted once by using a drop impact test using three different heights (10, 30, and 50 cm) and storage temperatures (13 and 22 °C) after 48 h of storage. Different quality analyses were measured like bruise measurements (impact energy, bruise area, bruise volume, and bruise susceptibility), weight loss, total soluble solids (TSS), color (L*, a*, b*, hue°, chroma, yellowness index, yellowness value) headspace gases (respiration and ethylene production rate). The results showed that bruise measurements (bruise area, bruise volume, and bruise susceptibility) were highly affected by drop height. The quality parameters like weight, color, total soluble solids and headspace gases were affected by drop height and storage condition. Weight loss, total soluble solids, respiration rate, and ethylene production rate increased as drop height and storage temperature rise. Storage at ambient conditions (22 °C) accelerated bruising occurrence in banana fruits. Fewer changes were observed after 48 h of storage. The least value of yellowness index was observed on the non-bruised banana fruits (84.03) under 13 °C storage conditions. The findings of the study can provide baseline data to understand the mechanical damage mechanism on fruit quality, hoping to create awareness and educate farming communities and consumers. Storage temperature management is another approach that needs to be followed to reduce the occurrence of mechanical damage in fresh produce.

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