Influence of 1-Methylcyclopropene and Storage Atmosphere on Changes in Volatile Compounds and Fruit Quality of Conference Pears

2005 ◽  
Vol 53 (25) ◽  
pp. 9781-9789 ◽  
Author(s):  
Anna Rizzolo ◽  
Paola Cambiaghi ◽  
Maurizio Grassi ◽  
Paola Eccher Zerbini
Keyword(s):  
Volatile Compounds ◽  
Fruit Quality ◽  
Storage Atmosphere ◽  
And Storage

Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices

2010 ◽  
Vol 57 (1) ◽  
pp. 52-60 ◽  
Author(s):  
Encarna Aguayo ◽  
Cecilia Requejo-Jackman ◽  
Roger Stanley ◽  
Allan Woolf
Keyword(s):  
Antioxidant Activity ◽  
Apple Slices ◽  
Storage Atmosphere ◽  
Fresh Cut ◽  
And Storage

Effect of hot air disinfestation treatment in combination with simulated air freight conditions on quality of 'Kensington' mango (Mangifera indica Linn.

1996 ◽  
Vol 36 (6) ◽  
pp. 739 ◽  
Author(s):  
KK Jacobi ◽  
LS Wong ◽  
JE Giles
Keyword(s):  
Surface Temperature ◽  
Fruit Quality ◽  
Mangifera Indica ◽  
Storage Conditions ◽  
Control Treatment ◽  
High Humidity ◽  
C Storage ◽  
Hot Air ◽  
And Storage

The quality of 'Kensington' mangoes (Mangifera indica Linn.) from 2 major Queensland production regions was evaluated following a hot air [HAT, also known as vapour heat (VHT)] disinfestation treatment (46.5�C seed surface temperature held for 10 min under conditions of high humidity) combined with a disease control treatment (55�C water for 5 min) prior to HAT, and storage conditions likely to be encountered during air shipment to Japan (either 10�C for 5 days plus 22�C for 5 days, or 13�C for 5 days plus 22�C for 5 days, or 22�C for 10 days). Final quality was optimum if fruit were treated with HAT alone and stored at 22�C. Fruit injury, in the form of skin browning and lenticel spotting, was particularly severe in HAT plus disease controI fruit stored at 10/22�C. Storage at 10�C combined with heat treatments may be too stressful to fruit physiology, leading to fruit injury and reduced fruit quality at the market destination.

scholarly journals 238 EFFECT OF STORAGE INTERVALS ON QUALITY OF KIWIFRUIT (Actinidia chinensis Planch)

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 463e-463
Author(s):  
Fouad M. Basiouny
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Early Stage ◽  
Actinidia Chinensis ◽  
Ripening Stage ◽  
Ripening Stages ◽  
Soft Fruit ◽  
And Storage ◽  
Carbohydrate Contents

Kiwifruits at 3 stages of ripening were stored at 3°C for 4 weeks to study the effect of cold storage on ethylene production and fruit quality. Samples taken weekly were analyzed for firmness, TSS, acidity, tissue chlorophyll and carbohydrate contents. Fruits at early stage of ripening (hard) produced less ethylene than fruits at late ripening stage (soft). Fruit quality attributes vary significantly among the different ripening stages and storage intervals.

scholarly journals 355 Effect of UV-C on Ripening and Postharvest Quality of Peaches

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 504D-504 ◽  
Author(s):  
Robert C. Ebel ◽  
Floyd M. Woods ◽  
Dave Himelrick
Keyword(s):  
Fruit Quality ◽  
Skin Color ◽  
Storage Temperature ◽  
Brown Rot ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Before And After ◽  
And Storage ◽  
Uv C

Brown rot of peaches is one of the most devastating diseases that can occur before and after harvest. There has been extensive research that has shown that ultraviolet light (UV-C) kills the fungus that causes brown rot. However, it is has not been determined whether UV-C will also change ripening and fruit quality. We applied UV-C to `Loring' peaches that were harvested 10 days before normal harvest. We intentionally picked the fruit early because we wanted to make sure the fruit had not entered the climacteric. The fruit were treated with UV-C and ethylene, skin color, firmness, and soluble solids were measured. We also held fruit at three storage temperatures to determine whether there may be an interaction between UV-C treatment and storage temperature. Ethylene was slightly higher for UV-C treated fruit at 70 °F (20 °C) and 55 °F (12 °C), but not at 40 °F (4 °C). However, there was very little effect on firmness and soluble solids. There was a slight delay in development of red blush. UV-C had little effect on ripening and peach fruit quality.

scholarly journals Nutritional Losses in Fruits and Vegetables as a Function of Postharvest Handling and Storage

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 693f-693
Author(s):  
Eric A. Curry
Keyword(s):  
Nutritional Quality ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Dietary Recommendations ◽  
The World ◽  
Storage Atmosphere ◽  
Postharvest Handling ◽  
Time Changes ◽  
And Storage

Present dietary recommendations for fruits and vegetables should be based on the bioavailability of essential nutrients at the time of optimum harvest. Few people, however, are fortunate enough to have available freshly harvested produce all year. With the development of improved postharvest technology, shelf life has increased dramatically in many parts of the world. How does the nutritional quality of fruits and vegetables change with increasing storage time, changes in storage atmosphere, different postharvest processes? Do these changes have an impact on dietary recommendations? Apples are capable of being stored for up to 12 months with properly managed temperature and storage atmosphere. Because information regarding this subject is lacking for apple (and many other fruits and vegetables), perhaps a model can be developed based on work with other commodities to help us understand the nutritional changes associated with different postharvest treatments.

scholarly journals EFFECT OF SOIL TYPE AND STORAGE CONDITION ON FRUIT QUALITY OF PUMPKIN

2014 ◽  
pp. 64-67
Author(s):  
V. A. Machulkina ◽  
T. A. Sannikova ◽  
L. V. Pavlov
Keyword(s):  
Fruit Quality ◽  
Soil Type ◽  
Storage Condition ◽  
And Storage

scholarly journals Influence of wrapping and storage conditions on the shelf life and chemical fruit quality of mango

2021 ◽  
Vol 2 (2) ◽  
pp. 187-192
Author(s):  
Murjibur Rahman Khan ◽  
◽  
Rifat Alam ◽  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Storage Conditions ◽  
And Storage
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