The use of postharvest treatments to extend storage life and to control postharvest wastage of honeydew melons (Cucumis melo L. var. inodorus Naud.) in cool storage

1990 ◽  
Vol 30 (5) ◽  
pp. 693 ◽  
Author(s):  
ME Edwards ◽  
RM Blennerhassett
Keyword(s):  
Water Loss ◽  
Cucumis Melo ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Storage Conditions ◽  
Storage Life ◽  
Storage Rots ◽  
Wax Coating ◽  
Cucumis Melo L

Three trials were undertaken to study storage conditions and handling procedures required to maximise the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud.).Honeydew melons treated with chlorine (1000 mg/L), benomyl (250 mg/L) + guazatine (500 mg/L), shrink wrap (17 ym Cryovac XDR film), Semperfresh, wax, or combinations of these treatments were stored at 4 or 8�C, for 4 or 6 weeks. Benomyl plus guazatine reduced the development of storage rots associated with Alternaria and Fusarium spp. The use of shrink wrap and wax reduced water loss by melons but increased fungal infection in some cases. Shrink wrapping combined with the fungicide treatment effectively reduced the incidence of fungal breakdown in the storage period for up to 4 weeks. Wax coating with full strength Citruseal wax caused anaerobic tissue breakdown. Melons were affected by chilling injury at 4�C. Control of bacterial rots with benomyl + guazatine or with chlorine was variable. Semperfresh did not reduce the incidence of fungal breakdown or water loss from the melons. The results indicate that storage of honeydew melons for 4 weeks at 8�C by pretreating with fungicide is possible but the melons soften and rot after 6 weeks, making them unsaleable. Four weeks should be adequate to allow for sea freighting of honeydew melons to markets in South East Asia. Further research is required to determine the optimum storage temperature for honeydew melons.

Evaluation of wax to extend the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud

1994 ◽  
Vol 34 (3) ◽  
pp. 427 ◽  
Author(s):  
M Edwards ◽  
R Blennerhassett
Keyword(s):  
Weight Loss ◽  
Water Loss ◽  
Low Temperatures ◽  
Cucumis Melo ◽  
Chilling Injury ◽  
Storage Life ◽  
Fusarium Spp ◽  
Postharvest Storage ◽  
Cucumis Melo L ◽  
Reduce Water Loss

This experiment evaluated Citruseal wax at 50 and 80% (v/v wax/water) for effects on storage life on Honeydew melons (Cucumis melo L. var. inodorus). Waxing reduced weight loss after 4 and 6 weeks storage at 3�C and 6�C and chilling injury at 3�C. Waxing did not reduce breakdown caused by bacteria or fungi (largely Alternaria and Fusarium spp.) at 3�C. These results indicate that diluted Citruseal wax can be used to reduce water loss and chilling injury at low temperatures.

scholarly journals Optimizing the Storage Temperature and Humidity for Fresh Cranberries: A Reassessment of Chilling Sensitivity

HortScience ◽  
2008 ◽  
Vol 43 (2) ◽  
pp. 439-446 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Conditions ◽  
Storage Life ◽  
Fresh Weight ◽  
Fruit Storage ◽  
Temperature And Humidity ◽  
Chilling Sensitivity ◽  
Marketable Fruit

Studies were conducted over three seasons to determine the relationship of temperature and humidity on the storage life of fresh cranberry (Vaccinium macrocarpon Aiton) fruit. Each year, cranberries harvested from four commercial bogs were stored at temperatures ranging from 0 to 10 °C in combination with relative humidities (RH) ranging from 75% to 98%. Fruit were stored under these conditions for up to 6 months and were evaluated monthly for marketability, decay, physiological breakdown, weight loss, and firmness immediately after removal and after an additional week at 20 °C. The percentage of marketable fruit declined substantially over time in all storage conditions with 41% to 57% becoming unmarketable after 2 months as a result of both decay and physiological breakdown. Relative humidity had a greater effect on fruit storage life than temperature and after 5 months, the amount of marketable fruit stored in high (98%) and medium (88%) RH was 71% and 31% less than that stored in low (75% to 82%) RH. Rates of fresh weight loss increased as RH in storage decreased and was 0.41%, 0.81%, and 0.86% per month in fruit stored in high, medium, and low RH, respectively. Fruit firmness was not significantly affected by RH. The effects of storage temperatures ranging from 0 to 7 °C on marketable fruit after 2 to 5 months of storage were not significant. Only fruit stored at 10 °C consistently had fewer marketable fruit when compared with fruit stored at lower temperatures. Storage temperature had no significant effect on decay incidence. However, physiological breakdown was greatest in fruit stored at 10 °C. Rates of fresh weight loss increased with storage temperature, ranging from 0.35% to 1.17% per month for fruit stored at 0 to 10 °C, respectively. Contrary to previous reports, no evidence of chilling injury was found in cranberry fruit stored at 0 °C. Results suggest that cranberry fruit should be stored at 0 to 7 °C and 75% to 82% RH to retain marketable fruit.

scholarly journals Effects of Storage Temperature on the Occurrence of Chilling Injury and Storage Life in Chinese Pear 'Yali'.

1992 ◽  
Vol 61 (2) ◽  
pp. 461-467 ◽  
Author(s):  
Bo Ning ◽  
Yasutaka Kubo ◽  
Akitsugu Inaba ◽  
Reinosuke Nakamura
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Life ◽  
And Storage

scholarly journals Temperature and Carbon Dioxide Interactions on Quality of Controlled Atmosphere-stored ‘Empire’ Apples

HortScience ◽  
2010 ◽  
Vol 45 (11) ◽  
pp. 1708-1712 ◽  
Author(s):  
C.B. Watkins ◽  
F.W. Liu
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Partial Pressures ◽  
Soft Fruit ◽  
Flesh Browning ◽  
Mineral Concentrations ◽  
Atmosphere Storage ◽  
Storage Temperatures

The storage potential of ‘Empire’ apples [Malus ×sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] in controlled atmosphere storage has been studied. Fruit were treated with a range of partial pressures of CO2 (pCO2) from 0 to 5 kPa at storage temperatures of 0, 0.5, and 3 °C. The predominant storage disorders that developed were external CO2 injury, flesh browning (chilling injury), senescent breakdown (soft flesh browning), and core browning. All disorders except external CO2 injury increased with longer storage periods. The incidence of external CO2 injury was usually greater with higher storage temperature, whereas flesh browning was worst at lower storage temperatures and senescent breakdown was higher at warmer storage temperatures. The effect of storage temperature on core browning was not consistent. External CO2 injury, flesh browning, and core browning incidences were higher with increasing pCO2, especially above 2 kPa. Flesh firmness was lowest at warmer storage temperatures and in the absence of CO2. Orchard to orchard variation for all factors was high. Relationships of disorders with mineral concentrations were specific to disorder and storage conditions. The results suggest that ‘Empire’ should be stored at 1 to 2 °C, reflecting a compromise between risk of flesh browning at 0 °C and risk of senescent breakdown and unacceptably soft fruit at 3 °C and that pCO2 should be maintained below 2 kPa and closer to 1 kPa.

scholarly journals Can Edible Coatings Maintain Sweet Pepper Quality after Prolonged Storage at Sub-Optimal Temperatures?

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 387
Author(s):  
Shani Kehila ◽  
Sharon Alkalai-Tuvia ◽  
Daniel Chalupovicz ◽  
Elena Poverenov ◽  
Elazar Fallik
Keyword(s):  
Storage Temperature ◽  
Gas Permeability ◽  
Chilling Injury ◽  
Storage Period ◽  
Co2 Production ◽  
Prolonged Storage ◽  
Layer By Layer ◽  
Fruit Storage ◽  
Chitosan Coating

This work evaluated the efficacies of different coatings: chitosan, gelatin and chitosan-gelatin applied layer-by-layer (LbL); for maintaining the quality of sweet peppers that were stored for 3 weeks at a sub-optimal temperature (1.5 °C) and at an optimal storage temperature (7 °C). After the cold-storage period, fruits were kept under marketing conditions (21 °C) for 3 more days. An edible chitosan coating (2%) effectively alleviated chilling injury and the incidence of decay, and also preserved the nutritional quality of sweet peppers that were kept for 3 weeks at 1.5 °C plus 3 more days at 21 °C. The chitosan coating was more effective than the two other coatings. All three coating treatments significantly reduced external CO2 production, as compared to uncoated control fruit. Storage temperatures did not significantly affect external CO2 production, although CO2 production was slightly higher at 1.5 °C. The chitosan coating exhibited good CO2 gas permeability properties and the peppers coated with that material had lower respiration rates than those in the other two experimental treatments or the control. From a practical point of view, chitosan coating could replace the plastic bags previously found to alleviate chilling injury in peppers that are stored at 1.5 °C as a quarantine treatment.

scholarly journals Postharvest Quality and Storage of Scab-resistant Apple Cultivars

1992 ◽  
Vol 2 (3) ◽  
pp. 352-358 ◽  
Author(s):  
Jennifer R. DeEll ◽  
Robert K. Prange
Keyword(s):  
Storage Conditions ◽  
Storage Life ◽  
Postharvest Quality ◽  
Insect Damage ◽  
Controlled Atmosphere ◽  
Storage Rots ◽  
High Incidence ◽  
Apple Cultivars ◽  
And Storage ◽  
Storage Characteristics

This paper reports preliminary results on the postharvest quality and storage characteristics of several scab-resistant apple cultivars. `Novaspy', `Moira', `Priscilla', `Novamac', `Nova Easygro', `Prima', and `Macfree' were stored for 3 months at 3C in air or standard controlled atmosphere (CA; 4.5% CO2 and 2.5% O2) in 1990 and for 4 months at 0C in air, standard CA, or low-O, CA (LO; 1.5% CO2 and 1.5% O2) in 1991. `Moira', `Prima', and `Priscilla' had very limited storage life. `Moira' was susceptible to bitterpit, scald, core browning, vascular breakdown, and storage rots. `Prima' was susceptible to core browning and vascular breakdown and had a high incidence of storage rots in air storage. `Priscilla' had several defects as a result of insect damage and was susceptible to bitterpit and scald. `Novaspy' stored very well and had virtually no physiological disorders or storage rots. `Novamac, `Nova Easygro', and `Macfree' developed few storage rots and were essentially at the end of their storage life after 4 months, regardless of storage conditions. Firmness in `Novamac' decreased substantially in all storage atmospheres, while `Nova Easygro' and `Macfree' were susceptible to core browning and scald.

scholarly journals Postharvest Handling and Storage of Fresh Cranberries

2003 ◽  
Vol 13 (2) ◽  
pp. 267-272 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Cultural Practices ◽  
Storage Temperature ◽  
Mechanical Damage ◽  
Storage Conditions ◽  
Storage Life ◽  
Fruit Storage ◽  
Storage Losses ◽  
Postharvest Handling ◽  
Bog Water ◽  
And Storage

High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets for fresh fruit. Storage losses of fresh cranberries are primarily the result of decay and physiological breakdown. Maximizing quality and storage life of fresh cranberries starts in the field with good cultural practices. Proper fertility, pest management, pruning, and sanitation all contribute to the quality and longevity of the fruit. Mechanical damage in the form of bruising must be minimized during harvesting and postharvest handling, including storage, grading, and packaging. In addition, water-harvested fruit should be removed promptly from the bog water. Following harvest, fruit should be cooled quickly to an optimum storage temperature of between 2 and 5 °C (35.6 and 41.0 °F). The development of improved handling, refined storage conditions, and new postharvest treatments hold promise to extend the storage life of fresh cranberries.

scholarly journals Ozone treatment on cucumber and tomato during simulated retail storage

2021 ◽  
Author(s):  
Mai Sao Dam ◽  
Vuong Duc Nguyen ◽  
Tamás Zsom ◽  
Lien Le Phuong Nguyen ◽  
Géza Hitka
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Ozone Treatment ◽  
Storage Chamber ◽  
Gaseous Ozone ◽  
Horticultural Products

AbstractThe effect of storage temperature and ozone treatment on the post-harvest quality of cucumber and tomato was investigated. Cucumber and tomato were stored together with or without gaseous ozone treatment at 20 °C and 14 °C for 16 days. Firmness, color, weight loss, DA index and decay percentage of samples were evaluated during storage period. The results showed that the combination of ozone treatment and cold storage could maintain the quality of these horticultural products and decreased the decay incidence. Additionally, this combination also reduced the weight loss of samples during storage. Furthermore, ozone treatment maintained the green skin color of cucumber. No sign of chilling injury occurred during storage at 14 °C. Commodities stored with approximately 0.1 ppm gaseous ozone at 14 °C retained the firmness compared to other treatments until the end of the experiment. This study suggests a promising use of gaseous ozone treatment in storage chamber where ethylene-producing and ethylene-sensitive vegetables are stored together.

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