Effect of harvest maturity on pectic substances, internal conductivity, soluble solids and gel breakdown in cold stored ‘Songold’ plums

1995 ◽  
Vol 5 (4) ◽  
pp. 285-294 ◽  
Author(s):  
M.A Taylor ◽  
E Rabe ◽  
G Jacobs ◽  
M.C Dodd
Keyword(s):  
Soluble Solids ◽  
Pectic Substances ◽  
Internal Conductivity ◽  
Harvest Maturity

scholarly journals QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
GUIOMAR ALMEIDA SOUSA DINIZ ◽  
SEBASTIÃO ELVIRO DE ARAÚJO NETO ◽  
DHEIMY DA SILVA NOVALLI ◽  
NOHELENE THANDARA NOGUEIRA ◽  
IRENE FERRO DA SILVA
Keyword(s):  
Ascorbic Acid ◽  
Quality Index ◽  
Titratable Acidity ◽  
Shape Index ◽  
Additional Treatment ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Maturity Stage ◽  
Flower Opening ◽  
Harvest Maturity

ABSTRACT The aim of this study was to characterize and determine the quality index and the harvest maturity of Eugenia cibrata fruits. Fruits were harvested at 39, 41 and 43 days after sprouting and selected by the larger size. Fruits ripened on the plant until complete abscissions were considered standard for determining the quality index after harvest. Samples were analyzed at harvest day and at two days of storage at temperature of 26 ± 2 ° C and relative humidity of 85-90%. The following items were evaluated: firmness, number of seeds, longitudinal and transversal diameter, shape index, weight of seeds, pulp and fruit, titratable acidity (TA ), soluble solids (SS), ascorbic acid, TA / SS ratio and pulp yield. The experimental design was completely randomized in a split plot scheme in time, with additional treatment. E. cibrata fruit is a round berry with 0.98 shape index; mass of 24.28 g, green epicarp and white endocarp. The maturity stage identified as ideal for harvest occurred from 43 days after flower opening (anthesis). Fruits selected among those with larger sizes also reached physiological maturity and quality similar to those ripened on the plant. The quality index of E. cibrata is pH 2.88; soluble solids of 3.7%; titratable acidity of 3.38% in citric acid; ascorbic acid of 77.05 mg 100g-1, TA / SS ratio of 1.09 and pulp yield of 72.01%.

scholarly journals Use of Physical and Chemical Properties of Commercial Tomato (Lycopersicon esculentum Mill.) Products forMonitoring Their Quality

2008 ◽  
Vol 91 (1) ◽  
pp. 112-122 ◽  
Author(s):  
Luis Eduardo Ordóñez-Santos ◽  
Enrique Arbones ◽  
Lourdes Vázquez-Oderiz ◽  
Angeles Romero-Rodríguez ◽  
Julio Gómez ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Principal Component ◽  
The United States ◽  
Soluble Solids ◽  
Multidimensional Data ◽  
Pectic Substances ◽  
Physical And Chemical Variables ◽  
Solids Content ◽  
United States Mexico ◽  
Physical And Chemical

Abstract Eighteen physical and chemical variables were determined in 25 samples of commercial tomato products: total solids, soluble solids, water activity, lycopene, 5-hydroxymethyl-2-furfural, CIELab components (L, a, b, a/b, C, H), total acidity, sodium chloride, wet-weight pulp percentage, alcohol insoluble solids, total pectic substances, ascorbic acid, and pH. In order to maximize the variability of products, samples included crushed tomato, tomato puree, tomato paste, and heavy concentrates and were taken from Italy, France, Spain, Portugal, the United States, Mexico, Colombia, and Chile. Correlation analysis and multidimensional data analysis techniques (principal component analysis and hierarchical classifications) were used to describe the products' variability and to study the relationships among variables. Three variables were selected, with the aim of classifying the collection of samples in a way consistent with the classification obtained with the first principal components. These variables were soluble solids content, the CIELab lightness parameter L, and total pectic substances content.

Effect of environment and harvest date on maturation and ripening of kiwifruit in British Columbia

1992 ◽  
Vol 72 (3) ◽  
pp. 863-869 ◽  
Author(s):  
C. Kempler ◽  
J. T. Kabaluk ◽  
P. M. A. Toivonen
Keyword(s):  
British Columbia ◽  
Chlorophyll Fluorescence ◽  
Harvest Date ◽  
Soluble Solids ◽  
Actinidia Deliciosa ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Maturity Date ◽  
Solids Content ◽  
Harvest Maturity

Kiwifruit (Actinidia deliciosa var. deliciosa ’Hayward’ (A. Chev.) C. F. Liang et A. R. Ferguson) were harvested periodically from 10 Oct. to 21 Dec, 1990 to monitor "on-the-vine" ripening in three environments (field; greenhouse, covered for the full season; greenhouse, covered until pollination and then uncovered). Fruits were also placed in 1 °C, 97% RH storage on 19 Oct., 22 Oct., 25 Oct., and 3 Nov. and sampled periodically to monitor their "in storage" ripening. Field-grown fruit remained firmer than greenhouse-grown fruit (both treatments) on the vine, and in storage for about 7 weeks following harvest. There was little difference in the harvest maturity date of fruits from the three growing environments. In storage, fruits showed no differences in soluble solids content (SSC), and tissue deterioration (as measured with firmness and chlorophyll fluorescence) due to growing environments. The peak SSC values attained by fruits harvested prior to reaching a SSC of 6.2% were significantly lower than for fruits harvested after the SSC had reached or surpassed 6.2%. Later-harvested fruits remained firmer in storage than those harvested earlier. Changes in the fruits’ SSC and firmness were similar whether on the vine or in storage; however, fluorescence decline was more rapid in storage.Key words: Actinidia deliciosa, soluble solids content, fruit firmness, post harvest, chloroplast, temperature

scholarly journals Ripening of Mangos Following Low-temperature Storage

1990 ◽  
Vol 115 (3) ◽  
pp. 430-434 ◽  
Author(s):  
A.P. Medlicott ◽  
J.M.M. Sigrist ◽  
O. Sy
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Immature Fruit ◽  
Low Temperature Storage ◽  
Solids Concentration ◽  
Harvest Maturity ◽  
Temperature Storage

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

scholarly journals 240 RELATIONSHIP OF GROWING LOCATIONS, HARVEST MATURITY, SUMMER PRUNING, SOIL NITROGEN APPLICATION, AND STORAGE ON FRUIT POSTHARVEST PERFORMANCE IN `HAYWARD' KIWIFRUIT

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 464a-464
Author(s):  
Sanliang Gu ◽  
Carlos H. Crisosto ◽  
R. Scott Johnson ◽  
Robert C. Cochran ◽  
David Garner
Keyword(s):  
Soil Nitrogen ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Nitrogen Application ◽  
Central California ◽  
Flesh Firmness ◽  
Solids Content ◽  
Free Environment ◽  
Harvest Maturity ◽  
Relationship Of

Fruit from 8 `Hayward' kiwifruit vineyards in central California were harvested at 2 week intervals after soluble solids content (SSC) reached 6% and subjected to 4 and 6 months of storage at 0°C in an ethylene free environment. Fruit characteristics at harvest and postharvest performance varied considerably among locations. Fruit stored for 6 months had the same fresh weight, less flesh firmness and higher SSC, than the 4 months storage. Later harvested fruit had greater fruit flesh firmness and higher SSC after storage. SSC after storage was predictable based on ripe soluble solids content (RSSC) at harvest. Summer pruning reduced while soil nitrogen application increased fruit SSC.

scholarly journals Optimum Harvest of Low-chill Melting and Non-melting Flesh Peach Cultivars for Direct Ripening and Ripening following Low Temperature Storage

HortScience ◽  
2020 ◽  
Vol 55 (4) ◽  
pp. 487-495
Author(s):  
Ming-Wei S. Kao ◽  
Jeffrey K. Brecht ◽  
Jeffrey G. Williamson
Keyword(s):  
Low Temperature ◽  
Linear Correlation ◽  
Soluble Sugar ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Total Soluble Sugar ◽  
Low Temperature Storage ◽  
Flesh Firmness ◽  
Harvest Maturity ◽  
Temperature Storage

The physical and chemical characteristics of two melting flesh (MF) cultivars, TropicBeauty and Flordaprince, and two non-melting flesh (NMF) cultivars, UFSun and Gulfking, with advancing maturities, were determined at harvest, after ripening at 20 °C for 7 days (i.e., direct ripening) and after storage at 0 °C for 14 days then ripening at 20 °C for 7 days (i.e., ripening following low temperature storage). The NMF cultivars were able to retain flesh firmness better than the MF cultivars as fruit matured and ripened on the tree and after the two storage treatments. The NMF fruit of the least mature to the most advanced maturity groups (MGs) were ≈2 to 7 times firmer than the MF fruit in the same MGs after ripening in both storage conditions. For both MF and NMF fruit, a significant reduction of titratable acidity (TA) occurred with no significant changes in soluble solids content (SSC) and total soluble sugar (TSS) as maturity and ripening progressed on the tree and after ripening in both storage conditions. Minimum quality standards of “ready for consumption” peaches were used as general guidelines to determine the optimum harvest maturity of all four cultivars. The NMF fruit ripened directly had wider optimum harvest maturity ranges and could be harvested at more advanced stages than the MF fruit. The MF fruit that ripened following low temperature storage needed to be picked at earlier maturity stages than those that were directly ripened. The optimum harvest maturity of NMF UFSun for the low temperature storage treatment was more advanced than that of the other three cultivars due to abnormal softening found in the lower MGs after ripening. Linear correlation analyses showed that the skin ground color (GC) a* values of both MF cultivars and NMF ‘UFSun’ were highly correlated with the flesh color (FC) a* values, suggesting that GC a* values can be an informative harvest indicator for this NMF cultivar instead of the traditionally used FC. The GC a* values also had high linear correlation with TA for all four cultivars, suggesting that TA can be a potential maturity index for both MF and NMF peaches. Significant correlations of GC a* values and flesh firmness (GC-FF) were found in all four cultivars in one year but only in MF peaches in both years, showing that flesh firmness was the most consistent maturity indicator for the MF cultivars in this study.

scholarly journals 444 Changes in Quality and Maturity of Late-season Peaches (cvs. O'Henry and Nos 21) during Maturation and Ripening

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 521A-521
Author(s):  
G.H. Reginato ◽  
L.E. Luchsinger
Keyword(s):  
Prunus Persica ◽  
Pearson Correlation ◽  
Correlation Coefficients ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Flesh Color ◽  
Commercial Harvest ◽  
Maturity Indices ◽  
Harvest Maturity

Our objectives were to characterize the quality and maturity changes of peach [Prunus persica (L.) Batsch.] fruit cvs. O'Henry and Nos 21 during maturation and ripening and to identify harvest maturity indices by relating nondestructive and destructive variables. After fruit set, 400 fruit of similar diameter and tree position were tagged to follow maturation and ripening on the tree. During commercial harvest, 48 fruit were ramdomly harvested every 4 to 6 days. Ethylene evolution rate (EER) at 20 °C, fresh weight, and peel ground and cover color (L*, a*, b*, C* and Hue value) were measured to all 48 fruit. Flesh color, firmness at several fruit points, soluble solids (SS), pH, titratable acidity (TA), and SS/TA ratio were measured only to 24 fruit, and the rest were held for up to 7 days at 20 °C as a ripening period to measure the same characteristics previously mentioned. Pearson correlation coefficients were determined between variables to explore possible harvest maturity indices. The most significant changes occurred in EER and ground color (a* value) for both varieties and fresh weight only for cv. O'Henry. For `O'Henry' peaches the highest correlation (P < 0.001) was obtained between EER-suture firmness (r = -0.61). For cv. Nos 21 the highest correlation was between EER-shoulder firmness (r = -0.69). It was also found that fruit softening occurred mainly in the fruit shoulder for both cultivars. Therefore, no harvest maturity indices could be established for these cultivars.

scholarly journals Harvest Maturity and Concentration and Exposure Time to Acetylene Influence Initiation of Ripening in Mangos

1990 ◽  
Vol 115 (3) ◽  
pp. 426-430 ◽  
Author(s):  
A.P. Medlicott ◽  
Mayé N'Diaye ◽  
J.M.M. Sigrist
Keyword(s):  
Exposure Time ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Similar Response ◽  
Immature Fruit ◽  
Color Development ◽  
Solids Concentration ◽  
Peel Color ◽  
Before And After ◽  
Harvest Maturity

The effects of acetylene at 0, 0.1, 0.2, 0.4, 0.8, or 1.6 ml·liter-1 and exposures of 4, 8, 12, or 24 hours on ripening initiation In mangos (Mangifera indica L.) harvested at three stages of maturity were investigated: Ripeness was assessed before and after treatment in `Tommy Atkins', `Ruby', and `Amelie' mangos by analysis of texture, peel, and pulp color development, soluble solids concentration, and pH. The initiation of ripening depended on the acetylene concentration, exposure time to acetylene, the physiological maturity of the fruit at harvest, and on the cultivar. Changes that can occur during ripening bad different sensitivities to acetylene gas. Acetylene treatment of 0.1 or 0.2 ml·liter-1 for 24 hours at 25C initiated softening, but had no effect on the other ripening processes measured. All the ripening changes measured were initiated with a 24-hour exposure to 0.4 ml·liter-1 in `Tommy Atkins', while 0.8 ml·liter-l was required with `Ruby' mangos. There was an interaction between gas concentration and exposure time taken to Initiate ripening. The 0.8 ml·liter-1 acetylene treatment required 24 hours to initiate full ripening, while 8 hours were required with 1.6 ml·liter-l acetylene and 1.0 ml·liter-1 ethylene. Mature and half-mature fruit showed a similar response to gas treatments; immature fruit failed to show full ripening initiation, although softening and peel color development were enhanced.

scholarly journals (199) Effect of Harvest Maturity on Quality of Pear Salad

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1051B-1051
Author(s):  
Jinhe Bai ◽  
Kristi Barckley ◽  
John Manthey
Keyword(s):  
Sensory Evaluation ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Commercial Harvest ◽  
Cutting Surface ◽  
Significant Difference ◽  
Solids Content ◽  
Harvest Maturity

Pear texture is similar to that of apple—firm and crispy—and is one of the potential alternatives to apple. However, at a crispy stage the taste is flat. Improving the taste of pears is considered the key to the success of pear salad. This study evaluated the effect of harvest maturity on the quality of pear salad. Fruit were harvested at commercial maturity or 1 month delayed. After 2 and 5 months (1 and 4 months for delayed harvested fruit) of storage at –1 °C, fruit were sliced (eight to 10 wedges per fruit), treated with an anti-browning dip, packaged in zip-lock bags (10 pieces per bag), and stored at 1 °C for up to 21 days. Delayed harvested fruit were larger in size (≈12.5% increase in weight), had lower flesh firmness (≈5 N decrease), lower titratable acidity content (≈20% decrease), and a lower phenolic content (≈45% decrease in pulp). There was no significant difference in soluble solids content. After 2 months of storage, ethylene production and respiration rate were initially lower in delayed harvested fruit in either the intact fruit or cut slices, but tended to similar after 7 days in storage. Sensory evaluation results show that about 80% of the panel preferred delayed-harvested fruit over commercial harvest, especially in terms of visual quality (71% to 92%), sweetness (75% to 93%), taste (69% to 92%), texture of skin (61% to 92%), texture of flesh (53% to 92%), and overall quality (73% to 92%) during 21 days of storage at 1 °C. After 5 months of storage, cutting surface was dry-looking in delayed harvested fruit. However, sensory evaluation showed panels still preferred the delayed-harvested fruit. The results indicate that salad quality of pears can be improved by delaying harvest.

scholarly journals Comparing the number of Iranian pomegranate genotypes based on morphological and biochemical properties

2021 ◽  
Vol 57 (No. 4) ◽  
pp. 158-165
Author(s):  
Sara Yari ◽  
Seyed Abbas Mirjalili ◽  
Amir Mousavi ◽  
Elahe Poorazizi
Keyword(s):  
Punica Granatum ◽  
Biochemical Properties ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Morphological Properties ◽  
Beneficial Effects ◽  
Breeding Programmes ◽  
Pomegranate Seeds ◽  
Harvest Maturity ◽  
Punica Granatum L

Punica granatum L. is one of the oldest known edible fruits. Numerous chemical compounds have been isolated from pomegranate seeds, juice, and peels, which have beneficial effects on human health. This study aimed to perform the physicochemical and morphological properties of twenty-four pomegranate genotypes from various provinces of Iran. Fifteen fruits of each cultivar are collected at harvest maturity in the normal ripening period for the pomegranate from the Iranian pomegranate genetic collection in Yazd, Iran. Five fruits were randomly harvested from each of four orientations of the tree, and were immediately taken to the laboratory for analysis. Three replicates were maintained for each analysis. The results indicated the highest levels of anthocyanin was observed in S783 and R633, while polyphenols in Q529, the antioxidant capacity in N755 and the total soluble solids levels in R633 and the total acidity levels were found in K477 and E336. On the other hand, the fruit weight (in S948), fruit diameter (in SH1738), crown diameter (in R533), total weight of the seeds (in S948), peel thickness (in S716), peel colour (in S948), and red juice (in S783) are significantly affected by the genotype. At a similarity of 50%, the genotypes were divided into nine sub-clusters including A, B, C, D, E, F, G, H and I. These identified genotypes can be rolled out in future breeding programmes.

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