Effect of harvest maturity stage on the sensory quality of ‘Palsteyn’ apricot (Prunus armeniacaL.) after cold storage

The purpose of this study was to evaluate the effect of modified atmosphere packaging (MAP) with varying O2concentrations on the quality changes of Pacific white shrimp during cold storage at (4±1)°C by using the quality indices such as Total viable counts (TVC), TVB-N, pH, firmness, whiteness and sensory evaluation. Results showed that MAP inhibited the microbial growth and the spoilage which was confirmed by the lowered TVC and TVB-N. Among the four MAP groups, shrimp packaged in bags 40%CO2\55%O2\5%N2showed the lowest level of TVC and TVB-N, and shrimp in 40%CO2\5%O2\55%N2had the best appearance with lighter blackspots during storage. Low O2concentration packaging exhibited the ability to retard melanosis, but weakening the ability to impede the spoilage. Extremely high O2concentration with low CO2concentration packaging inhibit the microbial growth compared to the CK, but improved the melonasis of shrimp and reduced its sensory quality rapidly.

Download Full-text

Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage

LWT ◽

10.1016/j.lwt.2011.11.007 ◽

2012 ◽

Vol 46 (2) ◽

pp. 556-562 ◽

Cited By ~ 13

Author(s):

Eun-Young Jung ◽

I.-Ran Yun ◽

Gwang-woong Go ◽

Gap-Don Kim ◽

Hyun-Woo Seo ◽

...

Keyword(s):

Cold Storage ◽

Sensory Quality ◽

Pork Sausage ◽

Radix Puerariae

Download Full-text

ReTain™ Affects Maturity and Ripening of `Bartlett' Pear

HortScience ◽

10.21273/hortsci.35.7.1294 ◽

2000 ◽

Vol 35 (7) ◽

pp. 1294-1299 ◽

Cited By ~ 22

Author(s):

M. Clayton ◽

W.V. Biasi ◽

S.M. Southwick ◽

E.J. Mitcham

Keyword(s):

Cold Storage ◽

Ethylene Production ◽

Day Treatment ◽

Naphthaleneacetic Acid ◽

Fruit Maturation ◽

Single Application ◽

Commercial Harvest ◽

Harvest Maturity ◽

And Control

ReTain™, a commercial derivative of aminoethoxyvinylglycine, was applied as a single application at 124 g·ha-1 a.i. to `Bartlett' pear (Pyrus communis L.) trees 28, 21, 14, or 7 days prior to initial commercial harvest and at 62 g·ha-1 a.i. in combination with naphthaleneacetic acid (NAA) at 92 g·ha-1 a.i. 14 days prior to initial commercial harvest. Maturity and quality of treated fruits at harvest and following storage were compared with those of nontreated pears in 1996 and 1997. Ethylene production by mature green pears at harvest was not significantly affected by ReTain™ treatments, although softening, loss of chlorophyll, and starch clearance were usually inhibited by the 14- or 7-day treatment. ReTain™ suppressed ethylene production, softening and loss of chlorophyll in ripening pears and mature green pears cold-stored for 4 months, although loss of chlorophyll did not differ in the cold-stored fruit in 1997. ReTain™ had little effect on softening during a ripening period of 6 days after 4 months of cold storage. Application at 14 or 7 days prior to initial harvest appeared most effective, often with little difference between the two timings, and the 28- or 21-day treatment or combined ReTain™ and NAA treatment were seldom more effective. ReTain™ applied 14 or 7 days before initial harvest delayed fruit maturation by 4-10 days depending on the maturity index. The maturity or ripeness of pears from the combined ReTain™ and NAA, NAA only, and control treatments was often similar or differed only slightly. Premature ripening, prevalent in 1997, was dramatically suppressed in fruit treated with ReTain™. Ripening of both ReTain™- and non-ReTain™-treated fruit with ethylene reduced premature ripening by ≈50%.

Download Full-text

QUALITY OF FUSARIOSIS-RESISTANT PINEAPPLE FRF 632, HARVESTED AT DIFFERENT MATURITY STAGES

Revista Caatinga ◽

10.1590/1983-21252020v33n226rc ◽

2020 ◽

Vol 33 (2) ◽

pp. 541-549

Author(s):

ELISETH DE SOUZA VIANA ◽

FABIANA FUMI CERQUEIRA SASAKI ◽

RONIELLI CARDOSO REIS ◽

DAVI THEODORO JUNGHANS ◽

IOHANA SCARLET ALMEIDA GUEDES ◽

...

Keyword(s):

Soluble Solids ◽

Maturity Stage ◽

Average Mass ◽

Maturity Stages ◽

Preference Mapping ◽

Crown Length ◽

Physical Chemical ◽

Physical Traits ◽

Harvest Maturity

ABSTRACT The objective of this study was to evaluate the influence of the harvest maturity stages on the physical, chemical and sensorial quality of the pineapple genotype FRF 632. The fruits were harvested in the maturity stages “green-ripe”, “spotted”, “colored” and “yellow” and evaluated regarding fruit and flesh mass; flesh yield; fruit and crown length; diameter of the basal, middle and top fruit sections; flesh color; titratable acididy (TA); translucency; soluble solids (SS); SS/TA ratio; and sensory acceptance of the attributes color, aroma, flavor, texture/firmness, overall acceptance and intensities of the attributes sweetness, acidity and firmness, using the just about right scale. There was no difference for the majority of the physical traits of the fruits at the various harvest maturity stages. The fruits had average mass of about 1,100 g. There was a gradual increase in the content of soluble solids and the SS/TA ratio during ripening. The fruits collected at the “colored” and “yellow” stages had the highest approval percentages and were considered to have ideal sweetness and acidity by the majority of consumers in sensorial tests. However, the preference mapping revealed a greater preference for fruits harvested in the “spotted” and “colored” stages for all the attributes assessed, unlike what was observed in the test of average and approval percentage. Therefore, the physical, chemical and sensorial tests indicate that the fruits harvested in the “colored” maturity stage were most preferred by consumers, since they had high approval percentage, as well as ideal sweetness and acidity.

Download Full-text

Harvest Maturity Stage and Cold Storage Length Influence on Flavour Development in Peach Fruit

Agronomy ◽

10.3390/agronomy9010010 ◽

2018 ◽

Vol 9 (1) ◽

pp. 10 ◽

Cited By ~ 3

Author(s):

Alessandro Ceccarelli ◽

Brian Farneti ◽

Christine Frisina ◽

David Allen ◽

Irene Donati ◽

...

Keyword(s):

Shelf Life ◽

Fruit Quality ◽

Cold Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Maturity Stage ◽

Quality Traits ◽

Harvest Management ◽

Harvest Maturity

Peach market is facing a constant decrease due to the poor fruit quality perceived at consumption that might be greatly affected by fruit ripening stage at harvest and by the post-harvest management. The present work aimed at clarifying the influence of maturity at harvest on the evolution of peach aroma and quality during shelf-life after prolonged cold storage. “August Flame” peaches were harvested at three maturity stages, determined based on IAD (index of absorption difference) and ethylene emission. Fruit quality traits (firmness, soluble solids, titratable acidity), ethylene and volatile organic compound (VOC) emission were monitored during for four weeks of cold storage (0 °C). Every week of cold storage was followed by 6 days of shelf-life (18 °C). Ripening segregation at harvest based on IAD was successful since each maturity classes significantly differed based on all quality traits. Cold storage enhanced the aroma development of ‘August Flame’ peach, primarily by increasing the emission of esters and lactones associated with pleasant aroma. Moreover, cold storage also reduced the differences in aroma between the maturity classes. The role of ethylene, which was also influenced by cold storage, in regulating the VOCs emission is discussed.

Download Full-text