Reduction of chilling injury in grapefruit and oranges stored at 1°C by prestorage hot dip treatments, curing, and wax application

1993 ◽  
Vol 33 (4) ◽  
pp. 495 ◽  
Author(s):  
BL Wild
Keyword(s):  
Chilling Injury ◽  
Citrus Fruit ◽  
Storage Period ◽  
Fruit Fly ◽  
Hot Water ◽  
Washington Navel

Chilling injury in Marsh grapefruit during storage at 1�C was reduced 61% by dipping in hot water(50�C) for 2 min before storage. The fungicide thiabendazole (TBZ) at 1000 mg/L applied as a cold dip(14�C) reduced the susceptibility of these fruit to chilling injury by 28% over an 8-week storage period. Susceptibility of Washington navel oranges to chilling injury was reduced 65% after dipping in hot TBZ (50�C) for 2 min. Wax application and prestorage curing for 1 week at 20�C also reduced chilling injury damage. Where there is a risk of chilling injury in fruit to be disinfected against fruit fly, the risk can be reduced by dipping in a hot TBZ suspension at 50�C. A thorough application of wax has also been shown to reduce the I susceptibility of citrus fruit to chilling injury.

scholarly journals Hot Water and Elevated CO2 Effects on Proline and Other Compositional Changes in Relation to Postharvest Chilling Injury of `Marsh' Grapefruit

2004 ◽  
Vol 129 (4) ◽  
pp. 576-582 ◽  
Author(s):  
Thanaa M. Ezz ◽  
Mark A. Ritenour ◽  
Jeffrey K. Brecht
Keyword(s):  
Chilling Injury ◽  
Storage Period ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Hot Water ◽  
Soluble Solids ◽  
Citrus Paradisi ◽  
Compositional Changes ◽  
Sugar Levels ◽  
Amino Acid Concentrations

Heat treatments and exposure to elevated CO2 are known to reduce the incidence of chilling injury on grapefruit. In the current study, `Marsh' grapefruit (Citrus paradisi Macf.) were harvested on 17 Jan. or 22 Mar. 1996 and exposed to hot water (HW) dips (48 °C for 120 minutes) or exposed to controlled atmosphere (CA) of 10% or 16% CO2 during the first 3 weeks of an 8-week cold storage period (4.5 °C) to test their effects on the development of peel pitting (i.e., chilling injury) and proline and other compositional changes of the peel and juice. All HW and CA treatments from both harvests greatly reduced the development of peel pitting compared to the control. These treatments were also associated with lower average proline levels in the flavedo during storage. This suggests that HW and elevated CO2 may reduce chilling-induced peel pitting by facilitating proline metabolism in grapefruit flavedo tissue. HW and CA treatments resulted in higher peel total soluble and nonreducing sugar levels, but effects on peel reducing sugar and free amino acid concentrations were not consistent. In the juice, HW reduced titratable acidity (TA) concentrations while CA tended to increase both TA and ascorbic acid concentrations. Compared to the control, CA resulted in a slight decrease in total soluble solids during storage, while the effect of HW was inconsistent.

Reducing chilling injury and decay of stored citrus fruit by hot water dips

1995 ◽  
Vol 5 (1-2) ◽  
pp. 119-127 ◽  
Author(s):  
V. Rodov ◽  
S. Ben-Yehoshua ◽  
R. Albagli ◽  
D.Q. Fang
Keyword(s):  
Chilling Injury ◽  
Citrus Fruit ◽  
Hot Water

scholarly journals Identification and Abundance of Fruit Fly Species Responsible for Fruit Drop of Sweet Orange (Citrus sinensis L. Osbeck) in Benue State, Nigeria

2020 ◽  
pp. 7-13
Author(s):  
S. O. Atanu ◽  
B. C. Echezona ◽  
K. I. Ugwuoke
Keyword(s):  
Ceratitis Capitata ◽  
Research Work ◽  
Citrus Fruit ◽  
Fruit Fly ◽  
Abundant Species ◽  
Fruit Drop ◽  
Randomized Design ◽  
Washington Navel ◽  
Significant Difference ◽  
Bactrocera Invadens

Background and Objective: Citrus is one of the most important and among the top ten widely cultivated fruits in Nigeria. It is produced more in the Guinea and Sudan Savanna zones of the country with Benue State having the highest annual production. In the South of Savanna region of Africa, particularly in Nigeria; despite the economic, nutritional and health benefits of citrus, limited research work has been carried out on the identification and control of fruit flies of economic importance to the crop. The objectives of this study are to identify and determine the abundance of the fruit fly species responsible for fruit drop of citrus in Benue State, Nigeria. Materials and Methods: Fruit fly identification was done through fruit culture experiment carried out in the College of Agronomy Teaching and Research Farm, Federal University of Agriculture, Makurdi in October 2014 and October 2015.The experiment was a 2 x 3 factorial in a completely randomized design with four replications. The two factors were Zones (Zone A and B) and Varieties (Ibadan Sweet, Valencia and Washington Navel). Ten naturally infested orange fruits from four randomly selected citrus trees of each variety in each zone were weighed and placed in each plastic rearing box with dimension 39 x 27 x 26 cm containing sterilized moist soil securely covered with 1 mm mesh net for pupation and adult insect emergence. Emerged adults were killed using Mobil insecticide (Cyphenothrin), counted, sexed and stored in specimen bottles with 70% alcohol for preservation and later identification. Results: Fruit fly species identified from citrus fruit culture were: Bactrocera invadens (Drew), Ceratitis capitata (Weid) and Dacus bivittata (Biggot).  Bactrocera invadens were the most abundant species and accounted for 63.70% in Washington navel and 63.10% in Valencia in 2014 and 2015 respectively. The varieties showed no significant differences (p>0.05) on the abundance of Ceratitis capitata and Dacus bivittata in 2014. In 2015 however, Ibadan Sweet variety showed significant difference (p < 0.05) on the abundance of Ceratitis capitata (28.30%) when compared with other varieties (15.8%) each. Conclusion: Fruit fly species responsible for citrus fruit drop in Benue State were Bactrocera invadens (Drew), Ceratitis capitata (Weid) and Dacus bivittata (Biggot) with Bactrocera invadens (Drew) recorded as the most abundant species.

scholarly journals HOLDING LEMON FRUIT AT 5 OR 15C BEFORE COLD TREATMENT REDUCES CHILLING INJURY

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1174c-1174 ◽  
Author(s):  
Laurie G. Houck ◽  
Joel F. Jenner ◽  
Jan Bianchi
Keyword(s):  
Chilling Injury ◽  
Cold Treatment ◽  
Citrus Fruit ◽  
Late Summer ◽  
Fruit Fly ◽  
The Other ◽  
Lemon Fruit ◽  
Actual Temperature ◽  
Arizona Desert ◽  
Fly Control

An approved quarantine treatment for Tephritid fruit fly control of citrus fruit requires fruit be held at 0.0-2.2C for 10-22 days, depending on fruit fly species involved and actual temperature attained. However, this treatment causes chilling injury (CI) in California-Arizona desert lemons harvested in late summer or early autumn. We found that temperatures at which lemons are held before cold treatment affects the susceptibility of lemon fruit to CI. Commercially packed lemons obtained from Yuma, AZ packinghouses in Sept.-Nov. 1987 and 1988 were held at 1C for 3 or 6 weeks, or cured for one week at 5, 15 or 30C, or at 15C for one week, followed by 30C for one week, before receiving the 1C cold treatment. Lemons cured one week at 5 or 15C before the cold treatment developed at least 25-30% less CI during 4 weeks peat treatment storage at 10C than noncured fruit. The other curing treatments were not as effective for reducing CI.

scholarly journals (202) Quality of Sapote Mamey Fruits Treated with Hot Water and Stored at 12 °C

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1051E-1052
Author(s):  
Arturo Martinez-Morales ◽  
Iran Alia-Tejacal ◽  
Maria-Teresa Colinas-Leon ◽  
Victor Lopez-Martinez ◽  
Cecilio Bautista
Keyword(s):  
Water Treatment ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Storage Period ◽  
Hot Water ◽  
Soluble Solids ◽  
Hot Water Treatment ◽  
Fruit Firmness ◽  
Total Soluble Solids

Sapote mamey (Pouteria sapota) fruit commercialization to different markets is limited due to the fact that it is a host of the fruit fly (A. serpentina), so there is a special interest in generating a quarantine treatment protocol. In the present study, fruits from Jalpa de Mendez, Tabasco, Mexico, were harvested at physiological maturity and divided in two groups: a) fruits treated with hot water (46.1 °C) for 1 h, and b) control fruits, with no hot water treatment. Fruits were then stored at 12 °C for 7, 14, 21, and 28 days. After storage, days to ripening as well as respiration rate, ethylene production, and weight loss were evaluated for 6 days. Pulp color (ligthness, hue angle, and chroma), fruit firmness, total soluble solids and sugars, and total phenols (at the end of storage and 6 days after) were also evaluated. Results show that fruits stored for 0 days ripened in 5.8 days, while fruits stored between 7 and 28 days took between 3.2 and 5.6 days to reach the ripe stage. Considering the storage periods, effective postharvest life was increased between 11 and 32 days. Respiration rate markedly increased in control fruits after 21 days of storage, but no chilling injury symptoms were observed. Hot water treatment did not affect ethylene production, sugar or phenol content, color, and fruit firmness. Total soluble solids and sugars increased as storage period increased and even more after storage, thus suggesting that storage temperature does not stop the ripening process. No significant changes were observed in the color components. Results suggest that the hot water inmersion treatment is an alternative to reach the quarantine protocol (not affecting quality) and when combined with refrigeration could be used to sent fruit to distant places.

scholarly journals Response of Mineral Constituents and Storability of the Postharvest Mango (Mangifera indica L.) to Different Storage Treatments

2015 ◽  
Vol 6 (1) ◽  
pp. 69-77
Author(s):  
MK Islam
Keyword(s):  
Low Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Storage Period ◽  
Behavioral Pattern ◽  
Hot Water ◽  
Common People ◽  
Mango Pulp ◽  
Storage Times ◽  
Mineral Constituents

Efficacy of storage treatments, namely control, paraffin coating, perforated polyethylene cover, unperforated polyethylene cover, hot water (55±1 0C) and low temperature (4±1 0C) on behavioral pattern of mineral constituents and storability of the two postharvest mango genotypes (viz., Langra and Khirshapat) was examined in the sophisticated laboratory of SRDI, Rajshahi, Bangladesh during the period from June, 2011 to September, 2012. The results of the investigation obtained from genotypes appeared predominant variation in terms of most of the characters studied in the laboratory situation. The Langra enriched a greater amount of P, Mg, Fe and Mn over the Khirshapat and the process of enrichment was gradually increased with the advance of storage period up to the last edible stage. The Khirshapat showed a greater performance in producing of Ca, Cu and Zn, and longer shelf life in comparison with the Langra at all the storage times. The mineral constituents of mango pulp were also changed during storage period. Low temperature (4±1 0C) was found to be more effective in retaining the original green color of mangos for a period of time, but it caused chilling injury and fruits did not ripen at all after removal from low temperature. Paraffin coating was assumed to be better in retarding the ripening process of the postharvest mango, which might be easily adopted by common people for the mango storage.DOI: http://dx.doi.org/10.3329/jesnr.v6i1.22043 J. Environ. Sci. & Natural Resources, 6(1): 69-77 2013

scholarly journals Prestorage Heat Treatment to Inhibit Chilling Injury and Delay Ripening in Tomato Fruits

1993 ◽  
Author(s):  
Susan Lurie ◽  
David R. Dilley ◽  
Joshua D. Klein ◽  
Ian D. Wilson
Keyword(s):  
Heat Treatment ◽  
Chilling Injury ◽  
Storage Period ◽  
Membrane Lipid ◽  
Hot Water ◽  
Low Temperature Storage ◽  
Hot Air ◽  
Subsequent Storage ◽  
Shock Proteins ◽  
Temperature Storage

The research had two specific goals; (1) to develop and optimize a postharvest heat treatment and characterize the response of tomato to the heat and subsequent cold storage, and (2) to investigate the involvement of heat shock proteins (HSP) in resistance to chilling injury. For the first goal we have investigated many time-temperature treatments using dry heat and found that 48 h at 38oC is optimum for Israeli cultivars, while 48 h at 42oC worked better for American cultivars in preventing chilling injury. We have also compared hot water to hot air and found hot water to be effective, but less so than hot air. Membrane lipid composition in relation to chilling injury was investigated after hot water and hot air treatments. Investigation of fruit ripening found that mRNAs of ripening-related genes were inhibited by high temperature, but recovered during the subsequent storage period and allowed normal ripening to proceed. Sensory studies showed no difference in the taste of heated or nonheated fruit. Following the production of HSP in heated and stored fruit allowed us to determine that during low temperature storage the HSP remained present in the fruit tissue, and their presence was correlated with resistance to chilling injury. HSP clones have been isolated by both differential screening of a cDNA library of heated and chilled tomatoes (Israel) and by mRNA differential display (United States). These clones are being characterized.

Commodity Heating Medium and Mexican Fruit Fly Mortality

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 533e-533
Author(s):  
Krista C. Shellie
Keyword(s):  
Carbon Dioxide ◽  
Variable Temperature ◽  
Larval Mortality ◽  
Fruit Fly ◽  
Hot Water ◽  
Water Bath ◽  
Controlled Atmosphere ◽  
Mexican Fruit Fly ◽  
Temperature Water ◽  
Heating Medium

The objective of this research was to investigate whether the medium used to transfer heat to a commodity influenced the mortality of Mexican fruit fly larvae. A similar 2-h heat dose was delivered to grapefruit via immersion in a variable temperature water bath or via exposure to a rapidly circulating gas. The concentration of oxygen and carbon dioxide inside the grapefruit was analyzed at 30-min intervals and grapefruit center temperatures recorded every 60 s during heating. The mortality of larvae located inside grapefruit during heating in a controlled atmosphere or in hot water was significantly higher than that of larvae located inside grapefruit heated in air. The internal atmosphere of grapefruit heated in a controlled atmosphere or in hot water contained significantly higher levels of carbon dioxide and lower levels of oxygen than grapefruit heated in air. Larval mortality was compared after larvae were heated in media by rapidly circulating air or by an atmosphere containing 4 kPa of oxygen and 18 kPa of carbon dioxide to evaluate whether the altered atmosphere or a heat-induced fruit metabolite was responsible for enhanced mortality. The significantly higher mortality of larvae heated in media in the presence of an altered atmosphere suggested that the altered atmosphere enhanced larval mortality. Results from this research suggest that reducing oxygen and or increasing the level of carbon dioxide during heating can enhance mortality of the Mexican fruit fly and potentially reduce the heat dose required for quarantine security.

Navel Orange Pitting Stimulated by Waxing and High Storage Temperature

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520b-520
Author(s):  
Huating Dou ◽  
Peter D. Petracek ◽  
Craig Davis
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Citrus Fruit ◽  
Navel Orange ◽  
Oil Glands ◽  
C Storage ◽  
High Storage Temperature ◽  
Florida Citrus ◽  
Citrus Varieties

Navel oranges are reportedly susceptible to postharvest peel disorders, including chilling injury and aging/stem end rind breakdown. These and other physiological disorders are sometimes given the common term “navel rind breakdown.” California citrus industry reports on recent incidences of navel rind breakdown suggested that some instances of this disorder were similar to “postharvest pitting,” a disorder that we have observed in a number of Florida citrus varieties. Thus, we decided to define the morphology and etiology of pitting of `Washington' navel orange (Citrus sinensis L.) peel. The disorder was characterized by the collapse of clusters of oil glands and was stimulated by wax application and high temperature (≥13 °C) storage. Internal ethanol levels of waxed fruit stored at high temperature (13 or 21 °C) were significantly higher among fruit that developed pitting than those that did not. The pitting observed in these studies is comparable to previously observed navel orange disorders that have occurred without known cause. Navel orange pitting is morphologically and etiologically distinct from chilling injury and aging/stem end rind breakdown, but is similar to postharvest pitting of Florida citrus fruit.

scholarly journals Transcriptome Analysis of Pre-Storage 1-MCP and High CO2-Treated ‘Madoka’ Peach Fruit Explains the Reduction in Chilling Injury and Improvement of Storage Period by Delaying Ripening

2021 ◽  
Vol 22 (9) ◽  
pp. 4437
Author(s):  
Han Ryul Choi ◽  
Min Jae Jeong ◽  
Min Woo Baek ◽  
Jong Hang Choi ◽  
Hee Cheol Lee ◽  
...  
Keyword(s):  
Cold Storage ◽  
Transcriptome Analysis ◽  
Molecular Mechanisms ◽  
Chilling Injury ◽  
Chemical Properties ◽  
Storage Period ◽  
Differentially Expressed ◽  
Peach Fruit ◽  
High Co2 ◽  
Physico Chemical

Cold storage of peach fruit at low temperatures may induce chilling injury (CI). Pre-storage 1-MCP and high CO2 treatments were reported among the methods to ameliorate CI and reduce softening of peach fruit. However, molecular data indicating the changes associated with pre-storage 1-MCP and high CO2 treatments during cold storage of peach fruit are insufficient. In this study, a comparative analysis of the difference in gene expression and physico-chemical properties of fruit at commercial harvest vs. stored fruit for 12 days at 0 °C (cold-stored (CS), pre-storage 1-MCP+CS, and pre-storage high CO2+CS) were used to evaluate the variation among treatments. Several genes were differentially expressed in 1-MCP+CS- and CO2+CS-treated fruits as compared to CS. Moreover, the physico-chemical and sensory data indicated that 1-MCP+CS and CO2+CS suppressed CI and delayed ripening than the CS, which could lead to a longer storage period. We also identified the list of genes that were expressed commonly and exclusively in the fruit treated by 1-MCP+CS and CO2+CS and compared them to the fruit quality parameters. An attempt was also made to identify and categorize genes related to softening, physiological changes, and other ripening-related changes. Furthermore, the transcript levels of 12 selected representative genes from the differentially expressed genes (DEGs) in the transcriptome analysis were confirmed via quantitative real-time PCR (qRT-PCR). These results add information on the molecular mechanisms of the pre-storage treatments during cold storage of peach fruit. Understanding the genetic response of susceptible cultivars such as ‘Madoka’ to CI-reducing pre-storage treatments would help breeders release CI-resistant cultivars and could help postharvest technologists to develop more CI-reducing technologies.

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