Structure of the surface of thornless blackberry fruits: Relevance to post harvest weight loss

1988 ◽  
Vol 46 ◽  
pp. 292-293
Author(s):  
S. N. Jones ◽  
G. M. Sapers ◽  
F. W. Douglas ◽  
T. O. Dobson Eastern
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Water Loss ◽  
Osmium Tetroxide ◽  
Primary Source ◽  
Refrigerated Storage ◽  
Post Harvest ◽  
Loss Analysis ◽  
Surface Wax ◽  
Thornless Blackberry

Strategies to improve marketability of small fruits include the identification of characteristics that contribute to longer shelf life. One characteristic of a durable berry is that it retains moisture after harvest and resists desiccation. In our study of 10 thornless blackberry cultivars and selections during refrigerated storage, weight loss varied from 1% to 3% per day and rates were linear for 10 days. Fluid leakage was not a factor, and the primary source of weight loss was concluded to be transpiration. Microscopy was performed to identify structural correlates of berry weight loss. Surface wax on plant structures is known to be a barrier to water loss.Representative berries from the hand-selected fruits, sorted for weight loss analysis, were processed for microscopy 24-36 hr after harvest, during which time the fruits were held at 0-1 C. Samples were fixed with glutaraldehyde and osmium tetroxide, dehydrated with an acetone series, and embedded in Spurr's resin.

scholarly journals Effects of different soil amendments and age of transplant on the post-harvest quality and shelf life of sweet pepper (Capsicum annuum) fruits

2021 ◽  
Vol 45 (1) ◽  
Author(s):  
Isaac Addo ◽  
Kwadwo Gyasi Santo ◽  
Abdul Aziz Khalid ◽  
Emmanuel Ackah
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Block Design ◽  
Poultry Manure ◽  
Storage Period ◽  
Sweet Pepper ◽  
Fruit Weight ◽  
Post Harvest ◽  
Significant Difference ◽  
Quality And Shelf Life

Abstract Background Two separate experiments were conducted in the minor season from September to November, 2019 and major season from March to May, 2020 to determining the type of soil amendment and transplanting age that can best improve the post-harvest quality and shelf life of sweet pepper fruits at Benso oil palm plantation of Adum Banso Estate in the Mpohor District of the Western Region of Ghana. The experiments were conducted as a 4 × 2 factorial, arranged in a Randomized Complete Block Design. Four fertilizer treatments including no fertilizer (control), 10 tons/ha of poultry manure, 300 kg/ha of NPK 15-15-15 and 5 t/ha of poultry manure + 150 kg/ha of NPK 15-15-15 and two ages of transplants including 6-week-old seedlings and 7-week-old seedlings were applied during the cultivation periods and were later evaluated of their effects on the post-harvest quality and shelf life of harvested fruits after a two-weeks storage period. Data collected on weight loss, shrinkage, decayed fruits and shelf life of harvested fruits were subjected to analysis of variance using the Genstat Statistical package. The least significant difference criterion was used to separate treatment means at 5% probability. Results Post-harvest qualities of sweet pepper fruits were not significantly influenced by age of transplant throughout the study. Fertilizer application generally increased percentage fruit weight loss, fruit shrinkage, fruit decay and reduced shelf life of sweet pepper fruits in the major season. Sole application of poultry manure mostly enhanced post-harvest quality of sweet pepper fruits in the minor rainy season, but fruit shelf life was improved if no fertilizer was applied. Application of a combination of poultry manure and NPK 15-15-15 to 6-week-old transplants gave relatively low fruit weight loss and shrinkage values. Generally, fruit quality and shelf life were enhanced in 6-week-old transplants treated with no fertilizer. Conclusions The use of poultry manure alone should be encouraged to probably increase yield while improving the quality and shelf life of harvested sweet pepper fruits. Transplanting of 6-week-old seedlings is also encouraged for quality harvested fruits and extended shelf life.

scholarly journals Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana

2019 ◽  
Vol 6 (1) ◽  
pp. 41-54
Author(s):  
Md. Belal Hossain Sikder ◽  
M Muksitu Islam
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Disease Severity ◽  
Storage Period ◽  
Ash Content ◽  
Soluble Solids ◽  
Life Extension ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Post Harvest Loss

Banana is highly perishable fruit and shelf life is short, which leads resulting post-harvest loss consistently in Bangladesh. To lessen the post-harvest loss and draw out the time span of the usability of banana, green mature bananas were treated with 0.5%, 0.75%, and 1% chitosan, individually. For the subsequent treatments, bananas were stored at room temperature. The viability of the coating in extending fruit’s shelf-life was assessed by evaluated total weight loss, ash content, total soluble solids (TSS), pH, titratable acidity (TA), disease severity and shelf life during the storage period. Chitosan coating reduced respiration activity, thus delaying ripening and the rate of decay due to senescence. The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples. Banana coated with 1% chitosan showed less weight reduction and lessened obscuring than different treatments and control. Disease severity was astoundingly lessened by chitosan covering application. Chitosan coating extended banana up to the shelf life of more 2 to 4 days. From this investigation, it demonstrated that 1% chitosan was more appropriate in extending the shelf-life and better quality of banana during ripening and storage at ambient temperature.

scholarly journals A Study on Low Cost Post Harvest Storage Techniques to Extend the Shelf Life of Citrus Fruits and Vegetables

2019 ◽  
pp. 1-17
Author(s):  
Fahmida Ishaque ◽  
Md. Altaf Hossain ◽  
Md. Abdur Rashid Sarker ◽  
Md. Yunus Mia ◽  
Atik Shahriar Dhrubo ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Evaporative Cooling ◽  
Ambient Condition ◽  
Citrus Fruits ◽  
Storage Structure ◽  
Post Harvest ◽  
Room Condition

An attempt was made to develop low cost porous evaporative cooling storage structures for extending the shelf life of citrus fruits and vegetables at the Sylhet Agricultural University campus, Bangladesh. Clay soil, bamboo and straw were used as a wall material. Sand, clay, zeolite, rice husk and charcoal etc. were used as a pad material. But the mixture of sand and clay was found as the most efficient pad materials for lowering temperature. Porous evaporative cooling storage structure (PECSS) was developed to reduce the problems of post-harvest losses at farmer level. It is eco-friendly and no energy requirements for storage of vegetables and fruits. PECSS improves the quality and productivity of vegetables and citrus fruits by reducing temperature, prolonging shelf life and reducing post-harvest losses respectively. The study revealed that shelf life of egg-plant (Solanum melongena) was 11 days in PECSS condition and it was 6 days in ambient condition. Therefore, weight loss was 4.07% for PECSS and 11.84% in room condition respectively. Storage life of Ladies finger (Abelmoschus esculentus) was 6 days more in PECSS condition than room condition. Weight loss was 6.62% in PECSS condition and 17.47% loss in ambient condition. In case of Malabar Spinach (Basella alba) it was 6 days for PECSS condition and 3 days for room condition and weight loss was found to be 9.48% and 16.17% respectively. The shelf life of stem amaranth (Amaranthus cruentus) was 5 days in PECSS condition and 2 days in ambient condition. Weight loss was found 7.05% at PECSS condition and 28.62% as in-room condition. By chemical analysis for fruits lemon (Citrus limon) and orange (Citrus sinensis) found that pH and TSS were increased both ambient and PECSS condition but in PECSS condition this rate was less than ambient condition. Vitamin C, percentage juice content, citric acid values all were decrease at both condition but in PECSS condition its rate was the less ambient condition. There is scope for intensive study to improve the firmness of the porous evaporative cooling storage structure (PECSS) to reduce the storage loss of vegetables and citrus fruits for different region and its suitability for large scale design.

scholarly journals Citral nanocontainers applied to guava fruits (Psidium Guajava L.) in postharvesting

DYNA ◽  
2020 ◽  
Vol 87 (212) ◽  
pp. 267-276
Author(s):  
Claudia Lorena Macias Socha ◽  
Julia Constanza Reyes Cuellar
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Loss Color ◽  
Ripening Index

The guava (Psidium guajava L.), is a nutritious fruit which is of climacteric nature and highly perishable. This fruit is grown in Santander and Boyacá and 90% of its use is in the agro-based industry. Post-harvest losses of this fruit have a great impact on the economy of the region. In order to prolong the shelf life of the fruit, a post-harvest treatment based on the encapsulation of 3 mM Citral in liposomal nanocontainers composed of 10,12-pentacosadiynoic acid and Lecithin was devised. The characterization of the nanocontainers encapsulating Citral was performed by fluorescence and DLS spectroscopy. The treatment's effectiveness in the fruits was evaluated for 15 days using the following parameters: weight loss, color, total soluble solids, acidity, ripening index, and Vitamin C concentration. The results show a better appearance in the treated fruits with respect to untreated fruits (Blank) for up to 12 days of storage.

scholarly journals Effects of packaging and temperature on postharvest of atemoya

2002 ◽  
Vol 24 (3) ◽  
pp. 658-660 ◽  
Author(s):  
Fabio Yamashita ◽  
Lucia Helena da Silva Miglioranza ◽  
Lilian de Azevedo Miranda ◽  
Christian Marlon de Almeida e Souza
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Time ◽  
Low Density Polyethylene ◽  
Eating Quality ◽  
Low Density ◽  
Refrigerated Storage ◽  
Annona Cherimola ◽  
Trained Panel

Effects of refrigerated storage and different packages on postharvest behaviour of fruits of atemoya (Annona cherimola x A. squamosa) cv. PR3 were investigated. Fruits were individually sealed in copolymer (PD-955) and low-density polyethylene (LDPE) bags and stored for 21 days at 15°C or 25°C. Then they were unwrapped and maintained at 25°C, for ripening. Weight loss and firmness of fruits were both affected by storage time, temperature and packaging. Weight loss in packaged atemoyas was lower than in the control, non-wrapped fruits. A non-trained panel scored the atemoyas for overall eating quality and appearance. Fruits sealed in LDPE did not ripen, probably due to an injurious atmosphere developed inside the package. Atemoyas packaged in PD-955 film had a shelf-life of 17 days against 13 days of the control ones, both stored at 15°C, an increase of 30% on shelf-life.

scholarly journals Potassium Nutrition and Shelf Life of Carrots (Daucus carota L.)

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 643a-643
Author(s):  
S.I. Shibairo ◽  
M.K. Upadhyaya ◽  
P.M.A. Toivonen
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Water Loss ◽  
Osmotic Potential ◽  
Membrane Integrity ◽  
Root Weight ◽  
Potassium Nutrition ◽  
Daucus Carota L ◽  
Solute Leakage ◽  
K Concentration

The effect of potassium (K) nutrition on the shelf life of carrots was studied using a hydroponics system involving rockwool slabs as support. Carrots were grown for 192 days under greenhouse conditions and supplied with 0, 0.1, 1.0, 10, and 15 mm of K. Increase in K concentration in the nutrient medium decreased postharvest weight loss. Carrot weight and tissue K content increased and water potential, osmotic potential, and relative solute leakage decreased with increasing K concentration in the nutrient feed. Differences in postharvest weight loss were mainly associated to root weight and relative solute leakage. Root weight correlated negatively and relative solute leakage correlated positively to water loss. Water and osmotic potential also correlated to water loss, but not as strongly as root weight and relative solute leakage. These results suggest that K nutrition influences postharvest weight loss by influencing carrot size and membrane integrity. Effects on cell water and osmotic potential are also important in this regard but to a lesser extent.

scholarly journals Use of Ethephone and Indigenous Plant Materials in Ripening Banana in Winter

2014 ◽  
Vol 9 ◽  
pp. 113-117
Author(s):  
Ram B. K.C. ◽  
Durga M. Gautam ◽  
Sundar Tiwari
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Untreated Control ◽  
Winter Season ◽  
Research Station ◽  
Banana Fruit ◽  
Plant Materials ◽  
Percent Weight Loss ◽  
Post Harvest ◽  
Indigenous Plant

Post-harvest handling of banana is a crucial activity to get good quality fruit  to the consumers. A post-harvest study on ripening of banana was carried out  at Regional Agriculture Research Station, Khajura during winter season of  2005 to find out the effect of different materials in ripening of banana and  study about shelf-life period. Dipping fruits in Kripone 2.56 ml per liter of  water (ethephone 1000 ppm) for five minutes was found effective for banana  ripening. Those fruits treated with ethephone 1000 ppm started to soften in  three days and became ready to consume in five days with shelf-life of eight  days. Fruits treated with 'Asuro' (Adhatoda vesica) started to become soft in  five days where as fruits treated with 'Koiralo' (Bahunia veriagata) became  soft in four days. By using these indigenous plant materials, we can prolong  shelf-life of fruit by 2-3 days more than the Kripone-treated fruits. Use of  ripe banana fruit also found effective to hasten ripening the banana with  excellent taste. However, the shelf-life was relatively short (8 days). It is  difficult to ripen the banana in winter without using any ripening materials.  In untreated control, only 33% fruits started to become soft after 7-9 days of  storage and were ready to consume in nine days. Rest 66% fruits were  remain as such up to 11 days then after fruit started uneven softening ie some  portion became soft and other portion remained hard. After 14 days fruits  became black without softening and got spoiled. Overall percent weight loss  was found 6.0 to 10.7 from initial to end of shelf-life period.Nepal Agric. Res. J. Vol. 9, 2009, pp. 113-117DOI: http://dx.doi.org/10.3126/narj.v9i0.11649

scholarly journals Effect of formaldehyde on some post-harvest qualities and shelf-life of selected fruits and vegetables

2018 ◽  
Vol 16 (1) ◽  
pp. 151-157 ◽  
Author(s):  
Raiya Adiba Antora ◽  
Md Pavel Hossain ◽  
Syeeda Shiraj Um Monira ◽  
Mohammad Gulzarul Aziz
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Quality Parameters ◽  
Oyster Mushroom ◽  
Modified Atmosphere ◽  
Post Harvest ◽  
Three Samples ◽  
Quality And Shelf Life ◽  
Color Texture

In Bangladesh, a lot of fruits and vegetables have been accused of having prolonged shelf-life by formaldehyde adulteration. So, an evaluation of the effect of formaldehyde was carried out by treating mango, litchi and oyster mushroom with different concentrations of formaldehyde and assessing their quality parameters. The three samples were dipped in 0%,1%, 5% and 10%formaldehyde solutions for 15 minutes and packed in a modified atmosphere package for observation. Changes in color, texture and weight loss were observed during storage at every alternate day. No significant increase in post-harvest quality and shelf-life was observed for mango and litchi treated with formaldehyde compared to control. Treated mushroom attained elastic texture and remained in this state up to the end of storage, whereas the control spoiled days after storage. Although formaldehyde-treated mushroom showed extended shelf-life, they lost their commercial freshness. The formaldehyde solutions did not have any significant effect on weight loss. So, formaldehyde is not a useful preservative to improve the post-harvest quality and shelf-life of fresh fruits and vegetables.J. Bangladesh Agril. Univ. 16(1): 151-157, April 2018

scholarly journals Post-harvest assessment of fruit quality and shelf life of two elite tomato varieties cultivated in Bangladesh

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Shata Rupa Sinha ◽  
Ashutus Singha ◽  
Muhiuddin Faruquee ◽  
Md. Abu Sayem Jiku ◽  
Md. Arifur Rahaman ◽  
...  
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Moisture Content ◽  
Shelf Life ◽  
Disease Severity ◽  
Disease Incidence ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Dry Matter Content ◽  
Post Harvest

Abstract Background Tomatoes are now one of the most popular nutrient-dense vegetables in terms of acreage, production, yield, commercial use, and consumption that add to the Bangladesh economy and ultimately reduce poverty. With this view, a lab investigation was carried out to analyze the effects of tomato (Sofol and Roma VF) verities on different post-harvest managements to extend shelf life as well as reduce post-harvest losses. Results This study confirmed that the fruit quality attributes (color, firmness, weight loss, chilling injury, total soluble solids, pH, disease incidence, disease severity, and dry matter content) were increased whereas moisture content, vitamin C, and titratable acidity decreased with the increases in storage duration. The high quality attributes such as color, firmness, weight loss, chilling injury, total soluble solids, pH, disease incidence, disease severity, and dry matter content increased, whereas moisture content, vitamin C and titratable acidity decrease of tomato were observed in Roma VF while Sofol variety had high weight loss, moisture content, titratable acidity, and vitamin C. Moreover, the highest shelf life (17 days) was recorded in Sofol than Roma VF (15 days). On the 16th day of storage, maximum disease severity (41%) and disease incidence (71%) were observed at an earthen cooling pot, whereas a significant reduction in disease severity (1%) and disease incidence (8%) were recorded in tomatoes stored at 10oC temperature. Weight loss was the lowest (4%) in Sofol when kept at unperforated low-density polyethylene (LDPL) plastic bag as compared to Roma VF treatment (11%). Considering the physiological process, held at the low temperature (10 °C and 15 °C) and increased shelf life as well as reduced the diseases of tomatoes. Conclusions The investigator concluded that the findings of this study will be helpful with specific regard to long and medium-term storage, quality control, transportation, and advertising, and will also be beneficial to tomato growers of Bangladesh.

scholarly journals Action of 1-Methylcyclopropene on Postharvest Conservation of Banana ‘Prata-Anã’ Gorutuba Clone

2020 ◽  
Vol 12 (11) ◽  
pp. 322
Author(s):  
Flávia S. Aguiar ◽  
Wlly P. A. Dias ◽  
Thais C. Santos ◽  
Juceliandy M. S. Pinheiro ◽  
Gisele P. Mizobutsi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Ripening ◽  
Room Temperature ◽  
Respiratory Activity ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Musa Spp ◽  
Post Harvest ◽  
Long Period ◽  
Physical And Chemical

The banana is a highly perishable fruit in which storage and transport for a long period is limited due to the lack of post-harvest technologies that aim to retard fruit ripening. In this regard, the objective of this study was to evaluate the postharvest conservation period of the ‘Prata-Anã’ clone Gorutuba banana using different concentrations of 1-methylcyclopropene (1-MCP), associated with the modified atmosphere and refrigerated storage. Banana bunches (Musa spp. AAB) ‘Prata-Anã’ Gorutuba clone were obtained from Belém farm, located in Janaúba-MG. The pieces were decomposed in bouquets of 4 fruits and submitted to 1-MCP application at concentrations of 0.0; 0.2; 0.4; 0.6; 0.8 and 1.0 ppm for 24 hours and stored refrigerated at room temperature to 13±1 °C. Every 5 days physical and chemical evaluations were performed. There was a delay in the ripening of fruits subjected to refrigeration and treated with 0.6 ppm of 1-MCP and increase in shelf life, due to probable inhibition of ethylene, which showed firmer fruits. Respiratory activity decreased with increasing concentration of 1-MCP. In refrigerated storage, fruits treated with 1-MCP were kept longer than 30 days. For the fruits kept at room temperature shelf life was 21 days for fruit subjected to concentrations of 0.4 to 1.0 ppm. However, the use of 1-MCP associated with the modified atmosphere under refrigeration directly influenced the postharvest conservation of bananas, allowing a longer period of commercialization.

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