Volatile Profile and Biosynthesis of Post-harvest Apples are Affected by the Mechanical Damage

2021 ◽  
Author(s):  
Menghua Lin ◽  
Jiahui Chen ◽  
Di Wu ◽  
Kunsong Chen
Keyword(s):  
Mechanical Damage ◽  
Volatile Profile ◽  
Post Harvest

scholarly journals The outer quality loss during grain post-harvest treatment and handling

2012 ◽  
Vol 49 (No. 3) ◽  
pp. 91-102
Author(s):  
P. Kroupa
Keyword(s):  
Mechanical Damage ◽  
Quality Loss ◽  
Partial Knowledge ◽  
Counter Flow ◽  
Post Harvest ◽  
Grain Crushing ◽  
Grain Damage ◽  
Treatment Objective ◽  
Food Grain ◽  
And Storage

In the paper are presented results of grain outer quality loss investigation during its post-harvest treatment. Objective was to determine the grain damage during its transport by bucket elevators of type “SANFON” at bucket peripheral velocity 2.0 m/s and 2.8 m/sof capacity 40 t/hand 80 t/h, respectively. The damage was investigated at counter-flow and parallel-flow bucket filling. From the measured results resulted the conclusion, that the bucket elevators tend rather to grain crushing, i.e. fraction creation than to smaller damage. On basis of partial knowledge chain elevators have no significant tendency to fraction generation, but incline considerably to the transported grain total mechanical damage at performance significantly lower than is the nominal one. In that case total mechanical damage ranged from 1.78 to 1.98%. Auger conveyers tend rather to total mechanical damage of transported grain than to the fraction creation. This is caused mainly by the friction between the transported grain and transporting “trough”. Total mechanical damage is in range from 1.36 to 1.73%. Belt elevators are friendly to transported grain and therefore are evitable for grain horizontal transport in lines for reception, treatment and storage of food grain crops.

scholarly journals Regeneration of the damage periderm of potato tuber as a result of the temperature of curing

2020 ◽  
Vol 9 (9) ◽  
pp. e106996700
Author(s):  
Ariana Mota Pereira ◽  
Edgard Augusto de Toledo Picoli ◽  
Mateus de Paula Gomes ◽  
Kharen Priscilla de Oliveira Salomão Petrucci ◽  
Aline da Silva Bhering ◽  
...  
Keyword(s):  
Mechanical Damage ◽  
Curing Temperature ◽  
Cell Regeneration ◽  
Regeneration Capacity ◽  
Potato Tubers ◽  
Post Harvest ◽  
No Formation ◽  
Number Of Layers ◽  
Different Types ◽  
Curing Procedure

It is acknowledged that mechanical damage is a major cause of post-harvest losses of potato tubers and the curing is an indispensable process to increase resistance to excoriation. Furthermore, the use of lower curing temperatures is required to maintain the quality and prolong the durability of the tubers. However, they may not allow adequate regeneration of the damage periderm, besides this effect being variable among genotypes. The present study evaluates histological outcomes in the periderm derived from the mechanical damage through a simulation of excoriation, as it is the most common during the harvest and post-harvest stages. Therefore, the objective of this study was to determine the effect of reducing the curing temperature on the number of layers and on the thickness of the damage periderm of potato tubers of cv. Innovator. Histometric analysis of the cork, phellogen, phelloderm and the total periderm of tuber, was performed using the Image-Pro Plus software (MediaCybernetics) after curing for 15 days. The number of layers and thickness of each periderm structural layers were determined from six measurements for each repetition. After curing, there was no formation of the cork and phelloderm in the tubers conducted at 8 ° C under the excoriation treatment, while all components of the periderm were formed at 14 and 20 °C. At 8 and 14 °C, the phellogen differentiated similarly in tubers conducted at control and mechanical damage treatments, while at 20 °C the thickness did not differ in any component of the periderm. The phellogen at 14 and 20 °C did not differ in the number of layers and thickness. The visual aspect of the tuber injuries at 14 and 20 °C emphasizing the regeneration. It is concluded that the reduction of the curing temperature to 8 °C provided slower cell regeneration. However, it is possible to conduct the curing procedure at 14 °C, without compromising the formation of the damage periderm. The cultivar Innovator has rapid cell regeneration at higher curing temperatures, therefore it is recommended that the tubers of this cultivar be cured at 14 or 20 ° C. The study evaluates the mechanical damage through a simulation of the damage by excoriation. The however, for a better understanding of the formation of the damage periderm, it is interesting that other studies evaluate different types of damage, such as impact, comprehension and abrasion, in order to assess the regeneration capacity according to the damage of this cultivar.

scholarly journals Quality Deterioration of Postharvest Fruits and Vegetables in Developing Country Pakistan: A Mini Overview

2021 ◽  
Vol 9 (2) ◽  
Author(s):  
Khurshid Ahmad ◽  
Mahideen Afridi ◽  
Nasir Ali Khan ◽  
Azeem Sarwar
Keyword(s):  
Time Management ◽  
Fruits And Vegetables ◽  
Agricultural Sector ◽  
Mechanical Damage ◽  
Production Quality ◽  
Agricultural Products ◽  
Total Production ◽  
Post Harvest ◽  
Existing Problems ◽  
Vegetables And Fruits

Post-harvest losses relate to the degradation in the quantity and quality of the crop’s products from harvesting to consumer usage. In many developing countries, like Pakistan, the post-harvest loss is a problem of food security and is of concern to everyone. Inappropriate handling of agricultural products after harvest may cause quality and quantity losses. It also accounts for the increasing prices of agricultural products in Pakistan. The total production of vegetables and fruits in Pakistan is nearly 13.764 million tons, and it is estimated that 35% to 40% of vegetables and fruits were wasted after harvesting. Severe losses and deterioration of vegetables and fruits occurred mainly during harvesting, along with distribution, transportation, and storage. The important reasons for post-harvest losses include mechanical damage, poor handling, microorganisms (bacteria, fungi), unawareness and lack of modern technologies, time management, insects, and mites. Reduction of post-harvest losses is the main goal of the agricultural sector. Training and educational initiatives could be one of the best strategies for minimizing post-harvest losses. The main objective of this review is, to explain the major production, quality deteriorations of vegetables and fruits, and the causes of post-harvest losses in Pakistan. It can be applied as a positive indication because all bodies involved will strive to implement efficient and effective approaches and policies to address the existing problems.

Control of post-harvest deterioration in vegetables in the UK

1978 ◽  
Vol 9 (5) ◽  
pp. 246-252 ◽  
Author(s):  
Dorothy M Derbyshire ◽  
M R Shipway
Keyword(s):  
Temperature Control ◽  
Water Loss ◽  
Mechanical Damage ◽  
Production Costs ◽  
Vegetable Production ◽  
Post Harvest ◽  
Physiological Processes ◽  
Post Harvest Deterioration ◽  
The Uk

Increasing vegetable production costs have lately created a greater awareness of post-harvest losses and quality problems. Mechanical damage, which may be accentuated by machine harvesting, is compounded in storage by increased water loss and a higher incidence of disease. Temperature control is probably more critical for vegetables than it is for most crops, in retarding physiological processes of decay or regrowth, and in reducing development of storage pathogens.

scholarly journals Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

Molecules ◽  
2020 ◽  
Vol 25 (9) ◽  
pp. 2141 ◽  
Author(s):  
Davide Slaghenaufi ◽  
Anita Boscaini ◽  
Alessandro Prandi ◽  
Andrea Dal Cin ◽  
Vittorio Zandonà ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Sugar Content ◽  
Wine Aroma ◽  
Volatile Profile ◽  
Red Wines ◽  
Hexyl Acetate ◽  
Post Harvest ◽  
Ethyl Butanoate ◽  
Vessel Flow ◽  
Related Compounds

Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehydration process to obtain wines with desired characteristics is therefore a challenging opportunity. The effects of two different withering technologies, post-harvest or on-vine with blocked sap vessel flow, on the volatile profile of young and aged Corvina red wines was investigated. The results showed that modulation of wine aroma due to the withering process is associated with fermentative metabolites, such as esters, higher alcohols, and acids, as well as grape-related compounds such as C6 alcohols, terpenes and norisoprenoids. Significant differences were also found by comparing the two withering techniques. Post-harvest in a traditional “fruttaio” warehouse wines showed higher content of ethyl acetate, ethyl butanoate, β-citronellol and 3-oxo-α-ionol, whereas post-harvest withering on-vine increased β-damascenone in wines. The type of withering technique has an influence on the evolution of some aroma compounds during the aging of wine, among them linalool, (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (TPB), n-hexyl acetate, ethyl acetate, ethyl 3-methylbutanoate, 3-oxo-α-ionol and β-damascenone.

scholarly journals Waste of Fresh Fruits in Yaoundé, Cameroon: Challenges for Retailers and Impacts on Consumer Health

Agriculture ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 89
Author(s):  
A.G. Kamda Silapeux ◽  
Roger Ponka ◽  
Chiara Frazzoli ◽  
Elie Fokou
Keyword(s):  
General Population ◽  
Mechanical Damage ◽  
Cost Effective ◽  
Storage Conditions ◽  
Fresh Fruit ◽  
Daily Consumption ◽  
Post Harvest ◽  
Fruit Waste ◽  
Handling Practices ◽  
Administrative Units

Post-harvest losses contribute significantly to food insecurity and affect the nutritional status and health of populations. This study estimates the waste of fresh fruits in the post-harvest chain and identifies avoidable causes along the food supply chain to extrapolate good practices for the empowerment of retailers. A semi-structured questionnaire and a checklist were used in the administrative units of Yaoundé, Cameroon, from May to June 2017. Fifty fresh fruit retailers were randomly selected. Information, including socioeconomic profile, handling practices, transport, and food wastes, was analyzed. Dominant figure in the fruit market are 34-aged women. Despite significant professional experience, none of retailers received formal training. The perceived main causes of fruit waste were failure to sell, mechanical damage during transport, and storage conditions. Inappropriate packaging materials and poor hygiene were also observed, and about 40–50% of fruits did not reach the consumers’ table. Nutritional education of the general population is crucial in facing the challenge of fresh fruit waste. The analysis of critical points in the post-harvest fresh fruit chain highlights good cost-effective practices. Training and empowerment of retailers represent the main measures to decrease fruit waste, in addition to nutritional training programs for the general population recommending the daily consumption of fruits for healthy life.

Storage of Fresh Cassava (Manihot esculenta). I. Post-Harvest Deterioration and its Control

1976 ◽  
Vol 12 (2) ◽  
pp. 103-111 ◽  
Author(s):  
Robert H. Booth
Keyword(s):  
Manihot Esculenta ◽  
Mechanical Damage ◽  
Curing Process ◽  
Post Harvest ◽  
Chemical Treatments ◽  
Fresh State ◽  
Post Harvest Deterioration

SUMMARYThe rapid post-harvest deterioration of cassava roots, which usually prevents their storage in the fresh state for more than a few days, is poorly understood. Two types of deterioration are defined, namely primary, shown by internal root discoloration, and secondary, caused largely by wound pathogens. Information is presented on the influence of such factors as mechanical damage and plant cultivar upon the development of the two types. Control of primary, and a reduction in secondary, deterioration is achieved during a curing process, but none of the chemical treatments examined gave consistent practical control of deterioration.

scholarly journals Postharvest coatings of ‘apple’ banana fruits

2021 ◽  
Vol 10 (10) ◽  
pp. e519101018889
Author(s):  
Jorge Pereira de Melo ◽  
Anderli Divina Ferreira Rios ◽  
Rafael Matias da Silva ◽  
Denise Rodrigues Conceição ◽  
Ayure Gomes da Silva ◽  
...  
Keyword(s):  
Mechanical Damage ◽  
Coconut Oil ◽  
Storage Period ◽  
Soluble Solids ◽  
Soy Oil ◽  
Post Harvest ◽  
Extract Solution ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Fruit Mass

Banana is a fruit of great importance for Brazilian agribusiness, in terms of consumption by the Brazilian population, second only to orange. Correct handling after harvesting is decisive to favor the longevity of the fruits during marketing, reducing losses caused by mechanical damage and poor packaging. The objective of this work was to evaluate the influence of seven post-harvest coatings on apple banana fruits. The experiment was carried out in a phytotechnic laboratory, using a completely randomized design with five replications. Each parcel consisted of a bouquet with three units of fruit. The treatments evaluated were: T1 = 28% sucupira extract solution; T2 = 57% sucupira extract solution; T3: 14% moringa extract solution; T4 = 9% grape oil solution, T5 = 14% coconut oil solution, T6 = 14% soy oil solution, T7 = 14% wax solution and T8 = Control (no coating applied). Beeswax provided the smallest losses in length, fruit diameter, and loss of fresh fruit mass during the storage period. The sucupira and moringa extracts provided the highest levels of soluble solids at the end of storage, and all coatings used in the post-harvest treatment of bananas reduced the ripening of the fruit.

scholarly journals Short-Term Post-Harvest Stress that Affects Profiles of Volatile Organic Compounds and Gene Expression in Rocket Salad during Early Post-Harvest Senescence

Plants ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 4 ◽  
Author(s):  
Natasha D. Spadafora ◽  
Giacomo Cocetta ◽  
Antonio Ferrante ◽  
Robert J. Herbert ◽  
Simone Dimitrova ◽  
...  
Keyword(s):  
Gene Expression ◽  
Volatile Organic Compounds ◽  
Ambient Temperature ◽  
Organic Compounds ◽  
Mechanical Damage ◽  
Storage Period ◽  
Nutrient Content ◽  
Short Term ◽  
Post Harvest ◽  
Volatile Organic

Once harvested, leaves undergo a process of senescence which shares some features with developmental senescence. These include changes in gene expression, metabolites, and loss of photosynthetic capacity. Of particular interest in fresh produce are changes in nutrient content and the aroma, which is dependent on the profile of volatile organic compounds (VOCs). Leafy salads are subjected to multiple stresses during and shortly after harvest, including mechanical damage, storage or transport under different temperature regimes, and low light. These are thought to impact on later shelf life performance by altering the progress of post-harvest senescence. Short term stresses in the first 24 h after harvest were simulated in wild rocket (Diplotaxis tenuifolia). These included dark (ambient temperature), dark and wounding (ambient temperature), and storage at 4 °C in darkness. The effects of stresses were monitored immediately afterwards and after one week of storage at 10 °C. Expression changes in two NAC transcription factors (orthologues of ANAC059 and ANAC019), and a gene involved in isothiocyanate production (thiocyanate methyltransferase, TMT) were evident immediately after stress treatments with some expression changes persisting following storage. Vitamin C loss and microbial growth on leaves were also affected by stress treatments. VOC profiles were differentially affected by stress treatments and the storage period. Overall, short term post-harvest stresses affected multiple aspects of rocket leaf senescence during chilled storage even after a week. However, different stress combinations elicited different responses.

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