Correlation between electronic nose signals and fruit quality indicators on shelf-life measurements with pinklady apples

Post-harvest shelf life of tomato fruit may be increased by deploying mutant alleles which affect the natural ripening process and/or by a favorable genotypic background. Among the several ripening mutant genes, alcobaça (alc) has proved to be highly efficient in increasing shelf life of commercial tomato fruits, especially in heterozygosis, a state at which no limiting deleterious effects upon fruit color occur. The effects of heterozygosity in the alcobaça locus (alc+/alc) on yield and fruit quality traits of tomato hybrids with three genotypic backgrounds. We evaluated three pairs of hybrids obtained from crosses between the near-isogenic pollen source lines Flora-Dade (alc+/alc+) and TOM-559 (alc/alc), and three maternal lines (Stevens, NC-8276 and Piedmont). The six treatments were factorial combinations of two different status in the alc locus (alc+/alc and alc+/alc+) versus three different genotypic backgrounds (maternal lines). Fruits were harvested at the breaker stage of maturation and stored in shelves at 21ºC for 14 days. Yield and fruit quality traits were then evaluated. Regardless of the background, the alc allele in heterozygosis (alc+/alc) did not interfere with the total yield, commercial yield, average mass per fruit, average mass per commercial fruit, fruit shape, or with fruit peduncular scar diameter. The alc+/alc genotype reduced the rate of firmness loss and delayed evolution of the red color of the fruit, thus contributing to an increase of the post-harvest shelf life for all three genotypic backgrounds.

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The Potential Use of Hot Water Rinsing and Brushing Technology to Extend Storability and Shelf Life of Sweet Acorn Squash (Cucurbita pepo L.)

Horticulturae ◽

10.3390/horticulturae4030019 ◽

2018 ◽

Vol 4 (3) ◽

pp. 19 ◽

Cited By ~ 3

Author(s):

Daniel Chalupowicz ◽

Sharon Alkalai-Tuvia ◽

Merav Zaaroor-Presman ◽

Elazar Fallik

Keyword(s):

Shelf Life ◽

Fruit Quality ◽

Skin Color ◽

Cucurbita Pepo ◽

Storage Temperature ◽

Hot Water ◽

Fruit Firmness ◽

Water Rinsing ◽

Excellent Source ◽

Potential Use

Acorn squash fruits (Cucurbita pepo L.) are very sweet and are an excellent source of nutrients and vitamins. Very little information is available about their optimal storage temperature or how to extend their shelf life. The present goal was to elucidate the best storage temperature of this fruit, and to evaluate hot water rinsing and brushing (HWRB) technology to maintain fruit quality for several months. The optimal storage temperature was found to be 15 °C. However, treating the fruits with HWRB at 54 °C for 15 s and then storing them at 15 °C significantly maintained fruit quality for 3.5 months, as indicated by higher fruit firmness, lower decay incidence, and improved retention of green skin color.

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Fruit quality and shelf life improvement of grape cv. Rish Baba using Brassinosteroid during cold storage

Journal of Food Measurement & Characterization ◽

10.1007/s11694-018-0011-2 ◽

2019 ◽

Vol 13 (2) ◽

pp. 967-975

Author(s):

Zahra Pakkish ◽

Bahareh Ghorbani ◽

Roghayeh Najafzadeh

Keyword(s):

Shelf Life ◽

Fruit Quality ◽

Cold Storage ◽

Life Improvement ◽

Quality And Shelf Life

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Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method

Aquaculture Research ◽

10.1111/are.14217 ◽

2019 ◽

Vol 50 (9) ◽

pp. 2608-2620

Author(s):

Leonidas Papaharisis ◽

Theofania Tsironi ◽

Arkadios Dimitroglou ◽

Petros Taoukis ◽

Michail Pavlidis

Keyword(s):

Shelf Life ◽

Water Temperature ◽

Quality Indicators ◽

Marine Fish ◽

Stress Assessment ◽

Slaughter Method

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Hybridity testing of tomato F1 progenies derived from parents with varying fruit quality and shelf life using single nucleotide polymorphism (SNPs)

Scientific African ◽

10.1016/j.sciaf.2020.e00267 ◽

2020 ◽

Vol 8 ◽

pp. e00267

Author(s):

Michael Kwabena Osei ◽

Eric Danquah ◽

Agyemang Danquah ◽

Esi Blay ◽

Hans Adu-Dapaah

Keyword(s):

Single Nucleotide Polymorphism ◽

Shelf Life ◽

Fruit Quality ◽

Nucleotide Polymorphism ◽

Single Nucleotide ◽

Quality And Shelf Life

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Effect of Genotype and Plastic Film Type on Strawberry Fruit Quality and Post-Harvest Shelf Life

International Journal of Fruit Science ◽

10.1080/15538362.2019.1673873 ◽

2019 ◽

Vol 20 (4) ◽

pp. 750-767

Author(s):

Wen Dong ◽

Yingjian Lu ◽

Tianbao Yang ◽

Frances Trouth ◽

Kimberly S. Lewers ◽

...

Keyword(s):

Shelf Life ◽

Fruit Quality ◽

Plastic Film ◽

Strawberry Fruit ◽

Post Harvest ◽

Film Type

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Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain

Foods ◽

10.3390/foods8040136 ◽

2019 ◽

Vol 8 (4) ◽

pp. 136 ◽

Cited By ~ 2

Author(s):

Zetian Fu ◽

Shuang Zhao ◽

Xiaoshuan Zhang ◽

Martin Polovka ◽

Xiang Wang

Keyword(s):

Shelf Life ◽

Quality Indicators ◽

Life Prediction ◽

Modified Atmosphere Packaging ◽

Quality Characteristics ◽

Sensory Characteristics ◽

Cold Chain ◽

Tricholoma Matsutake ◽

Modified Atmosphere ◽

Shelf Life Prediction

Tricholoma matsutake (T. matsutake) growing in Tibet is very popular for its high economic and medicinal value, but fresh T. matsutake has an extremely short shelf life. The shelf life of T. matsutake is complex, influenced by product characteristics, surrounding environmental conditions, and spoilage development. The objective of this work was to study the quality characteristics of fresh T. matsutake during its shelf life period in modified atmosphere packaging (MAP) conditions and establish its remaining shelf life prediction models in a cold chain. In this study, we measured and analyzed quality indicators of fresh T. matsutake, including hardness (cap, stipe), color, odor of sensory characteristics, pH, soluble solids content (SSC), and moisture content (MC) of physical and chemical characteristics under the temperature condition of 4 °C and relative humidity (RH) of 90%. The sensory evaluation results showed that the odor indicator in sensory characteristics was more sensitive to the freshness of T. matsutake. The changes of pH, SSC, and MC were divided into three periods to analyze the physiological changes of T. matsutake. The cap spread process could affect the changes of pH, SSC, and MC in period S1, and they changed gradually in period S2. In the period S3, they changed complicatedly because of deterioration. The remaining shelf life prediction model of T. matsutake was established by the back propagation (BP) neural network method to quantify the relationship between the quality indicators and the remaining shelf life. The shelf life characteristics are complex, which were optimized by correlation analysis. Significant benefits of this work are anticipated on the transportation and preservation of fresh T. matsutake to the market and the reduction of its losses in the postharvest chain.

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