Soluble solids content monitoring for shelf-life assessment of table grapes coated with chitosan using hyperspectral imaging

2021 ◽  
pp. 103725
Author(s):  
Yuanyuan Shao ◽  
Kaili Wang ◽  
Guantao Xuan ◽  
Chong Gao ◽  
Zhichao Hu
Keyword(s):  
Shelf Life ◽  
Hyperspectral Imaging ◽  
Life Assessment ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Table Grapes ◽  
Solids Content

scholarly journals The Quality of Superior Seedless Bunches during Shelf Life as Determined by Growth on Different Rootstocks

Agriculture ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 990
Author(s):  
A. A. Lo’ay ◽  
Hamed Ismail ◽  
Hazem S. Kassem
Keyword(s):  
Shelf Life ◽  
Soluble Solids ◽  
Ion Leakage ◽  
Soluble Solids Content ◽  
Close Attention ◽  
Oxidative Reactions ◽  
Seedless Grape ◽  
Metabolism Enzyme ◽  
Solids Content

Vineyard rootstocks are an important tool in the local and international market for growing the Superior Seedless grape cultivar, which is highly favored by customers. As a result, it is vital to pay close attention to the quality of clusters during handling. The current study aimed to determine whether Superior Seedless vines can be grown on specific rootstocks, resulting in higher quality during shelf life. Vines of the Superior Seedless vine cultivar that were used were 13 years old and had been grown on sandy soil. These vines were grafted onto four different rootstocks (genotypes), namely Freedom, 1103 Paulsen, SO4, and Own Root. The soluble solids content (SSC%) was selected as 16%. Bunches were subsequently stored in the lab at 27 ± 1 °C with 57 ± 3% air relative humidity for three days. Rootstock 1103 Paulsen’s quality was found to be superior to that of the other rootstocks, according to the results of the study. Rootstock 1103 Paulsen maintained its ascorbic acid (AA) content, which is reflected in its antioxidant capacity, according to the results. In addition, lipid peroxidation accumulation and ion leakage percentages indicated that oxidative reactions were at their lowest levels. The results show that 1103 Paulsen decreases cellular metabolism enzyme activities at the shelf life level and improves the bunch quality of Superior Seedless (scion) grapes within 4 days of application. As a whole, the results show that the 1103 Paulsen rootstock produces Superior Seedless bunches of a high quality that is preserved throughout the shelf life period.

scholarly journals Effect of Some Citrus Essential Oils on Post-Harvest Shelf Life and Physicochemical Quality of Strawberries during Cold Storage

Agronomy ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1466
Author(s):  
Said A. Shehata ◽  
Emad A. Abdeldaym ◽  
Marwa R. Ali ◽  
Reda M. Mohamed ◽  
Rwotonen I. Bob ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oils ◽  
Shelf Life ◽  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Polyphenol Oxidase Activity ◽  
Total Antioxidant ◽  
Solids Content

Utilization of essential oils alone or incorporation with edible films is an appropriate technique to conserve the quality attributes and reduce post-harvest deterioration in fresh vegetables and fruits. Strawberries, being perishable fruits have a short shelf life, and using essential oils is considered one of the most suitable methods to prolong their shelf life during storage. The current study assessed the impact of different essential oils, including lemon oil (L), orange oil (O) and mandarin oil (M) on the physicochemical and microbial load of strawberries (Fragaria × ananassa cv. Festival) stored at 2 ± 1 °C and 95% relative humidity (RH) for 18 days. The differences in the physicochemical and microbial properties of strawberries were assessed by determining the following parameter changes: weight loss, decay percentage, firmness, soluble solids content, titratable acidity, color, anthocyanins, vitamin C, total phenol, total antioxidant, catalase activity, polyphenol oxidase activity, sensory evaluation, microbial content, total coliforms, molds, and yeasts. The results of this study indicated that the fruits treated with all essential oils treatments (L, O and M) had higher total antioxidant content and physicochemical properties than untreated fruits, due to protection against the microbial growth of molds, and yeasts. At the end of the storage period, the treated fruits showed a greater acceptance and sensory attributes than the untreated fruits. Furthermore, the correlation study showed a significant and negative relationship between the total antioxidant of treated fruits and following quality attributes including, weight loss, decay percentage, respiration rate soluble solids content, polyphenol oxidase activity, molds, and yeasts. It is noteworthy that all the essential oil treatments extended the shelf-life of strawberries and delayed their deterioration up to 18 days.

scholarly journals Control of postharvest gray mold of ‘BRS Nubia’ table grape under cold storage

2020 ◽  
Vol 41 (6supl2) ◽  
pp. 3457-3465
Author(s):  
Ronan Carlos Colombo ◽  
◽  
Deived Uilian de Carvalho ◽  
Maria Aparecida da Cruz ◽  
Ciro Hideki Sumida ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Gray Mold ◽  
Soluble Solids ◽  
Experimental Unit ◽  
Table Grapes ◽  
Randomized Design ◽  
Commercial Vineyard ◽  
Solids Content

The demand for high-quality nutritional products has increased fruit consumption, as grapes, for this reason postharvest techniques are required to prevent losses, to preserve quality, to extend shelf life, and to attend to consumer needs. In this way, the objective of this study was to evaluate strategies to control gray mold caused by Botrytis cinerea in ‘BRS Nubia’ grapes during cold storage and shelf life periods. Grape bunches were harvested from a commercial vineyard in Marialva, Parana, Brazil. Grapes were subjected to the following treatments: cold storage at 2 ºC (control), cold storage at 2 ºC with SO2-generating pads, cold storage at 2 ºC and inoculated with B. cinerea suspension, and cold storage at 2 ºC with SO2-generating pads and inoculated with B. cinerea suspension. The experiment was conducted in a complete randomized design with five replications per treatment using four bunches per experimental unit. A factorial arrangement (absence/presence of SO2 pads × absence/presence of Botrytis inoculation) was applied. At the end of 30 days of cold storage and 7 days of shelf life (22 ºC), gray mold incidence, shattered berries, and physicochemical parameters were evaluated. The gray mold incidence on ‘BRS Nubia’ grapes decreased when SO2-generating pads were used during cold storage. Berry weight loss was greater in the treatments without SO2-generating pads after 30 days of cold storage followed by 7 days of shelf life. Berry firmness, soluble solids content (SS), total acidity (TA), SS/TA ratio, and anthocyanins concentration were not negatively affected by SO2-generating pad treatments. However, a slight increase in the shattered berries percentage was recorded for the SO2-generating pad treatments. No significant quality loss of ‘BRS Nubia’ grape was evident after 30 days of cold storage followed by 7 days of exposure at room temperature. In this context, SO2-generating pads can be used to control the gray mold incidence on ‘BRS Nubia’ table grapes during cold storage.

Prediction of Soluble Solids Content of Jujube Fruit Using Hyperspectral Reflectance Imaging

2013 ◽  
Vol 706-708 ◽  
pp. 201-204
Author(s):  
Jian Guo He ◽  
Yang Luo ◽  
Gui Shan Liu ◽  
Shuang Xu ◽  
Zhen Hua Si ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Bp Neural Network ◽  
Imaging Technique ◽  
Principal Component ◽  
Regions Of Interest ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Hyperspectral Reflectance ◽  
Jujube Fruit ◽  
Solids Content

To predict soluble solids content (SSC) of jujube fruits, a hyperspectral imaging technique has been used for acquiring reflectance images from 200 samples in the spectral regions of 900-1700nm. Hyperspectral images of jujubes were evaluated from the regions of interest using principal component analysis (PCA) with the goal of selecting five optimal wavelengths (1034, 1109，1231，1291 and 1461nm). Prediction model of SSC (Rp=0.9027, RMSEP=1.9845) were built based on BP neural network. This research has demonstrated the feasibility of implementing hyperspectral imaging technique for sorting jujube fruit for SSC to enhance the product quality and marketability.

scholarly journals Changes in the Ripening Characteristics and Shelf Life of Mango Fruits as Related to the Application of Coating Based on Cocoa Leaf Extracts

2019 ◽  
pp. 1-13
Author(s):  
Kouete Jarvin Ovaric ◽  
Phounzong-Tafre Eugène ◽  
Aghofack-Nguemezi Jean
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Soluble Solids Content ◽  
Inhibitory Effects ◽  
Leaf Extracts ◽  
Ripening Process ◽  
Solids Content ◽  
Β Carotene

The influence of edible coatings based on cocoa leaf extracts on the ripening of ''Belle-Dame'' mangoes has been evaluated, to contribute to the improvement of the shelf life of these fruits after harvest. There were overall treatment-independent decreases in the firmness and chlorophylls levels, and increases in total soluble solids content, water content, physiological weight loss and β-carotene concentration during the ripening of mango fruits. These variations were very rapid in control fruits, reflecting an accelerated ripening process that led to the senescence of these fruits from day 9 after harvest onwards. In treated fruits, variations of different parameters were slow with significant differences between the treated fruits and controls. These inhibitory effects of coatings resulted in a delay of the ripening process and consequently to a shift of the onset of senescence to 12 days after harvest. In addition to the extension of shelf life by three days, treatments of mango fruits by dipping them in solutions containing cocoa leaf extracts induced a higher accumulation of β-carotene in coated fruits as compared to controls, thereby enhancing the nutritional value of the former.

scholarly journals Effect of Plant Based Preservatives on Shelf Life and Quality of Mango Fruits (Mangifera indica) During Storage

2019 ◽  
pp. 1-11
Author(s):  
Augustin Schinzoumka Passannet ◽  
Jean Aghofack-Nguemezi ◽  
Donatien Gatsing
Keyword(s):  
Shelf Life ◽  
Mangifera Indica ◽  
Zingiber Officinale ◽  
Distribution Networks ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Total Soluble Solids ◽  
Weight Losses ◽  
Solids Content ◽  
And Control

Mango is one of the main fruits grown in Chad. However, it is prone to high post-harvest losses due to lack of adequate distribution networks, appropriate harvesting and conservation methods. The objective of this study was to test the effectiveness of coatings based on extracts of Allium sativum (garlic), Zingiber officinale (ginger) and Spirulina platensis (spirulina) on their conservation. Shelf life, weight loss, firmness, pH and total soluble solids content of mangoes were evaluated. The coated mangoes had excellent brillance compared to control mangoes. The coatings based on the extracts of A. sativum, S. platensis and Z. officinale increased respectively the means shelf life of mangoes to 18, 19 and 24 days. Weight losses were 21% for control mangoes while they were 13% for mangoes coated using mixture containing extracts of A. sativum and S. platensis and 11% for mangoes coated with Z. officinale. Coatings based on extracts of Z. officinale and S. platensis had statistically comparable effects on the firmness of mangoes but significantly higher than those of A. sativum extracts and controls after the 10th day. pH values and total soluble solids content (TSSC) values of control mangoes were significantly higher than those of coated mangoes. On day 10 after treatment, chlorophylls were absent from the peel of control mangoes whereas they were still present in the peel of coated mangoes. The mangoes coated with extract of Z. officinale reached a shelf life of 24 days. This shelf life was significantly higher than that of mangoes coated with other types of extracts and control mangoes. The coating with Z. officinale extract slowed considerably the ripening of mangoes. It can be recommended for conservation of mangoes in fresh.

Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene

2006 ◽  
Vol 12 (5) ◽  
pp. 437-443 ◽  
Author(s):  
A. P. Candan ◽  
J. Graell ◽  
C. Crisosto ◽  
C. Larrigaudière
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Changes ◽  
Soluble Solids Content ◽  
Life Changes ◽  
Flesh Colour ◽  
Solids Content

Rapid softening is one of the most important factors that limits the market life of plums. To avoid this problem, ‘Blackamber’ plums were treated with 0, 150, 300 and 600ppb of 1-methylcyclopropene (1- MCP) and their quality evaluated after 15, 30 and 50 days of storage at 0°C, immediately and after 6 days at 25°C. 1-MCP treatment effectively decreased ethylene production during storage and shelf-life in fruits kept 15 and 30 days at 0°C. In contrast, fruits kept for 50 days at 0°C showed a significant increase in ethylene production during shelf-life. Changes in ethylene production by 1-MCP were associated with a decrease of firmness loss and maintenance of titratable acidity but not with the development of red flesh colour. Soluble solids content of the fruit was not affected by the 1-MCP treatment. In this assay no significant symptoms of chilling injury (CI) or rot were observed. Overall, the results presented in this assay ascertained ethylene on quality changes in ‘Blackamber’ plums. They also showed that 1- MCP could be considered commercially to improve the storage life and resistance to mechanical bruising in ‘Blackamber’ plums without prejudicial effects on quality.

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