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

Discover Food ◽  
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.

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

Horticulturae ◽  
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.

scholarly journals Bruise Damage Susceptibility and Fruit Quality Assessment of Pear

2021 ◽  
Vol 15 (1) ◽  
pp. 82-90
Author(s):  
Pankaj B. Pathare ◽  
Mai Al-Dairi ◽  
Adil Al-Mahdouri
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Economic Value ◽  
Mechanical Damage ◽  
Storage Period ◽  
Quality Parameters ◽  
Drop Impact ◽  
Soluble Solids ◽  
Drop Height ◽  
Bruise Susceptibility

Introduction: Bruising is a type of mechanical damage that challenges fresh horticulture production efforts, which occurs mainly due to excessive compression and impact forces during postharvest operations resulting in quality deterioration of fresh produce and reduction in economic value. Objective: This study aims to assess the bruise susceptibility of imported pears and determine its effect on pear quality attributes. Materials and Methods: Each Pyrus communis, variety ‘D'Anjou’ imported pears was impacted by a known mass steel ball at three different drop heights (20, 40, and 60 cm). Bruised fruit was stored at 22°C with 45±5% RH and 10°C with 85±5% RH for 48 hours storage period. Pears were also subjected to different quality analyses like color, firmness, weight loss, and total soluble solids (TSS). The analysis was conducted by performing two factorial balanced analyses of variance (ANOVA). Results: Bruise area, bruise volume, and bruise susceptibility were the highest at higher drop impact (60 cm) on pears stored at 22°C and the lowest were at lower drop impact (20 cm) on pears stored at 10°C. Furthermore, there was a statistically significant impact of drop height and temperature on bruising susceptibility. Besides, statistics showed a significant impact of the studied factors (temperature and drop height) on quality parameters of pears such as lightness (L*), redness-greenness (a*), weight loss, and firmness after 48 hours of storage Conclusion: Mechanical damages like bruising can be affected by many factors like storage temperature and impact level force. Finally, it was concluded that mechanical damages like bruising can be affected by many factors like storage temperature and impact force. Overall, this study can consider as a guideline for workers during postharvest operations and handling.

scholarly journals PENGARUH VAPOR HEAT TREATMENT DAN SUHU PENYIMPANAN PADA MUTU BUAH PEPAYA (Study of Vapor Heat Treatment to Maintain Papaya Quality at Different Storage Temperature)

2017 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Nurhayati Nurhayati ◽  
Rokhani Hasbullah ◽  
Y. Aris Purwanto
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Storage Temperature ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Peel Color ◽  
Lower Temperature ◽  
And Control ◽  
Storage Temperatures ◽  
Temperature Storage

<p>Pepaya merupakan salah satu buah yang memiliki umur simpan pendek akibat pematangan yang cepat sehingga mudah mengalami senescence. Oleh itu diperlukan upaya untuk memperpanjang umur simpan tanpa menurunkan mutu buah. Tujuan dari penelitian adalah untuk melihat pengaruh perlakuan uap panas (VHT) dalam menunda kerusakan buah pepaya pada suhu penyimpanan yang berbeda. VHT dilakukan pada suhu 46,5 oC selama 15 dan 30 menit serta kontrol (tidak dilakukan VHT) dan buah disimpan pada suhu 13 oC (suhu optimal untuk penyimpanan pepaya) dan suhu ruang (26-30 oC). Penelitian menggunakan rancangan acak lengkap faktorial sebanyak 3 ulangan dan jika terdapat pengaruh perlakuan maka digunakan uji lanjut Duncan pada taraf 5%. Parameter pengamatan meliputi susut bobot, warna kulit, kekerasan dan total padatan terlarut. Hasil penelitian menunjukkan perlakuan VHT pada suhu 46,5 oC selama 30 menit dapat menekan penurunan susut bobot, mempertahankan kekerasan, mempercepat perubahan warna kulit namun berpotensi menurunkan total padatan terlarut buah pepaya. Suhu penyimpanan yang lebih rendah dapat menunda proses pematangan buah. Tidak terdapat pengaruh interaksi antara perlakuan VHT dan suhu penyimpanan pada semua parameter pengamatan.</p><p>Kata kunci :perlakuan uap panas, buah pepaya, suhu penyimpanan.</p><p>English Version Abstract</p><p>Papaya is a fruit that has a short shelf-life as a result of the rapid metabolism from ripening to senescence. The research was aimed to study the influence of storage temperatures and vapour heat treatment (VHT) in delaying the senescence of papaya. VHT was treated at a temperature 46.5 °C for 15 and 30 minutes and control (without VHT). Storage was done at 13 oC (the optimum temperature for papaya’s storage) and room temperature (26-30 oC). Research design was using completely randomized factorial and followed by Duncan Multiple Range Test (DMRT) if for test difference among treatment. Parameters observed were weight loss, peel color, firmness and total soluble solids. The result showed VHT at 46.5 oC for 30 minutes decreased rate of weight loss maintain firmness and accelerated peel yellowing, but was potentially to reduce total soluble solids. Lower temperature storage delayed ripening and there was no interaction effect between VHT treatment and storage temperatures.</p><p>Keywords :papaya damage, temperature storage, vapor heat treatment.</p><p><br />6</p>

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

1991 ◽  
Vol 116 (1) ◽  
pp. 47-51 ◽  
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.

scholarly journals Texture Profile and Pectinase Activity in Tomato Fruit (Solanum Lycopersicum, Servo F1) at Different Maturity Stages and Storage Temperatures

2021 ◽  
Vol 9 (1) ◽  
pp. 20-34
Author(s):  
Angesom Asgele Gebregziabher ◽  
Supriyadi Supriyadi ◽  
Siwi Indarti ◽  
Lilis Setyowati
Keyword(s):  
Storage Temperature ◽  
Tomato Fruit ◽  
Mechanical Damage ◽  
Daily Consumption ◽  
Long Distance ◽  
Texture Profile ◽  
Maturity Stages ◽  
Pectinase Activity ◽  
And Storage ◽  
Storage Temperatures

The demand for daily consumption of tomato fruit is increasing immensely. Nevertheless, the fruit is exposed to mechanical damage, shrinking, and softening as the maturity stages, handling, and storage are inappropriate, thereby affecting the texture. The study aimed to assess the texture profile, pectinase activity, and physicochemical parameters in tomato fruit at different maturity stages and storage temperatures. The fruits were harvested at 1-4 weeks after pollination and stored at a temperature of 16 ºC and 25ºC. There was an increase in the redness color (a*), TSS content, weight loss, respiration rate, and ethylene production, while the hardness, lightness color (L*), pH, and TA decreased with an increase in maturity stages at different storage temperatures. The higher Polygalacturonase (PG) and Pectin methylesterase (PME) enzyme activities were observed at 25 ºC compared to storage temperature of 16 ºC. It was confirmed that pectinase activity extremely affected the texture profile. For commercial purposes, it is suggested that tomatoes are harvested at 2nd and 3rd week after pollination for long distance transportation and at 4th week for fresh consumption and stored at a temperature of 16 °C. 

scholarly journals Harvest Date Effects on Maturity, Quality, and Storage Disorders of `Honeycrisp' Apples

HortScience ◽  
2005 ◽  
Vol 40 (1) ◽  
pp. 164-169 ◽  
Author(s):  
Christopher B. Watkins ◽  
Mustafa Erkan ◽  
Jacqueline F. Nock ◽  
Kevin A. Iungerman ◽  
Randolph M. Beaudry ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Titratable Acidity ◽  
Harvest Date ◽  
Soluble Solids ◽  
Harvest Dates ◽  
Wide Range ◽  
Soft Scald ◽  
And Storage ◽  
Storage Temperatures ◽  
Storage Disorders

`Honeycrisp' is a new apple [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] cultivar that has been planted extensively in North America, but the storage disorders soggy breakdown and soft scald have resulted in major fruit losses. The effects of harvest date and storage temperature on fruit quality and susceptibility of fruit to these disorders have been investigated in Michigan, New York, and Maine. Internal ethylene concentrations were variable over a wide range of harvest dates, and a rapid increase in autocatalytic ethylene production was not always apparent. The starch pattern index, soluble solids content, titratable acidity and firmness also appear to have limited use as harvest indices. Development of soggy breakdown and soft scald is associated with later harvest dates and storage of fruit at temperatures of 0 to 0.5 °C compared with higher storage temperatures. It is recommended that `Honeycrisp' be stored at 3 °C, although storage disorders still can occur at this temperature if fruit are harvested late. In addition, greasiness development may be worse at higher storage temperatures.

scholarly journals Effect of Simulated Vibration and Storage on Quality of Tomato

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 417
Author(s):  
Pankaj B. Pathare ◽  
Mai Al-Dairi
Keyword(s):  
Weight Loss ◽  
Kinetic Models ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Order Kinetic ◽  
Tomato Fruits ◽  
Total Soluble Solids ◽  
C Storage ◽  
And Storage

The influence of simulated transport vibration and storage conditions for 10 days on tomato fruits quality (color, weight, firmness, total soluble solids, and headspace gases) were investigated. Better kinetic models for color changes, weight loss, and firmness of stored tomato fruits were selected. Tomato fruits were divided equally into two main groups where the first one was subjected to vibration at a frequency of 2.5 Hz for two hours and the other group was set as a control (with no vibration stress). Both tomato groups were stored for 10 days at 10 °C and 22 °C storage conditions. The results showed a reduction in total soluble solids, yellowness, weight, lightness in the tomato fruits subjected to vibration at 22 °C storage condition. Ethylene and carbon dioxide increased by 124.13% and 83.85% respectively on the same condition (22 °C). However, storage at 10 °C slowed down the investigated quality changes attributes of both tomato groups (vibrated and control) during storage. The weight loss change kinetics of both tomato groups at both storage temperatures were highly fitted with a zero-order kinetic model. Color and firmness kinetic changes of tomato groups stored at both conditions were described well by zero and first order kinetic models. To validate the appropriateness of the selected model, lightness, redness, yellowness, and firmness were taken as an example. The study revealed that the vibration occurrence and increasing storage temperature cause various changes in the quality attributes of tomatoes.

scholarly journals Bruise Susceptibility and Impact on Quality Parameters of Pears During Storage

2021 ◽  
Vol 5 ◽  
Author(s):  
Pankaj B. Pathare ◽  
Mai Al-Dairi
Keyword(s):  
Supply Chain ◽  
Storage Temperature ◽  
Pearson Correlation ◽  
Fresh Produce ◽  
Drop Height ◽  
Storage Duration ◽  
Post Harvest ◽  
Fruit Samples ◽  
Bruise Susceptibility ◽  
And Storage

Bruise damage is one of the mechanical injury problems that could appear in fresh produce during the post-harvest supply chain. The study investigated three main effects (drop impact level, storage temperature, and storage duration), which can expand the level of bruising and cause some quality changes that contribute to the damage of pear. Pear fruit samples were purchased from the market and delivered to the post-harvest laboratory. Each pear was impacted by a ball with a known mass at three different drop heights (20, 40, and 60 cm), stored at 22°C with 45 ± 5% RH and 10°C with 85 ± 5% RH for 14 days storage period. Bruise area (BA), bruise volume (BV), and bruise susceptibility (BS) were calculated. Different quality analyses were done like color, firmness, and total soluble solids (TSS). Analysis of variance (ANOVA), regression analysis, and pearson correlation coefficient were performed. With increasing drop height and temperature for 14 days storage, BA, BV, BS, lightness (L*), yellowness (b*), color saturation (Chroma), and total color difference increased. However, firmness was highly reduced (92.82%) due to the increase in drop height (60 cm), storage temperature (22°C), and storage duration (14 days). Color purity (Hue), redness (a*), and TSS were not affected by drop height (impact level). A strong relationship with a strong linear regression (R2) was found between BS and CIE L*, a*, and b* color coordinates. A positive and strong correlation was also found between BS and CIEL*a*b* color parameters with a strong and negative correlation with firmness. Overall, this study can be considered as guideline for horticulture researchers and in fresh produce supply chain during post-harvest operations.

Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus

2016 ◽  
Vol 79 (1) ◽  
pp. 148-152 ◽  
Author(s):  
TIAN DING ◽  
YAN-YAN YU ◽  
CHENG-AN HWANG ◽  
QING-LI DONG ◽  
SHI-GUO CHEN ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Water Activity ◽  
Storage Temperature ◽  
Probability Model ◽  
Toxin Production ◽  
Factors Affecting ◽  
Model Predictions ◽  
And Storage ◽  
Storage Temperatures ◽  
Good Agreement

ABSTRACT The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (aw), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of aw (0.86 to 0.99), pH (5.0 to 7.0), and storage temperature (10 to 30°C). The observed probabilities were fitted with a logistic regression to develop a probability model. The model had a concordant value of 97.5% and concordant index of 0.98, indicating that the model satisfactorily describes the probability of SEA production. The model showed that aw, pH, and temperature were significant factors affecting the probability of toxin production. The model predictions were in good agreement with the observed values obtained from milk. The model may help manufacturers in selecting product pH and aw and storage temperatures to prevent SEA production.

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