scholarly journals Effect of post-harvest temperature of tomato ‘Rinka 409’ on quality and autofluorescence during overripening

2021 ◽  
Vol 924 (1) ◽  
pp. 012020
Author(s):  
K Konagaya ◽  
N Takahashi ◽  
S Fukugaichi ◽  
K Morimatsu ◽  
M Kuramoto
Keyword(s):  
Weight Loss ◽  
Fluorescence Emission ◽  
Quality Change ◽  
Strong Fluorescence ◽  
Tomato Cultivar ◽  
Post Harvest ◽  
Tomato Seedlings ◽  
Ripe Stage ◽  
Non Destructive

Abstract Japanese tomato cultivar ‘Rinka 409’ is suitable for harvesting at a fully ripe stage since it remains firm at the stage, resulting in longer shelf life. However, it is difficult to estimate the quality change because its color does not change after the fully ripe stage. For ‘Momotaro,’ we previously proposed a fluorescence-based indicator of overripening; however, its suitability for another cultivar, ‘Rinka 409’, and its relationship with temperature and quality were unclear. Therefore, in this study, we investigated the appropriateness of this fluorescence-based index for the above purposes. In 2021, 45 tomato seedlings planted in 2020 were harvested at the fully ripe stage and used for experiments. Weight loss and firmness were evaluated to determine the quality of the tomatoes. The post-harvest temperatures were set as 10, 17, and 25 °C. The results showed that the rate of weight loss increased linearly, whereas the firmness decreased exponentially. For non-destructive estimation of these properties, the excitation-emission matrix (EEM) was measured in the range of 250–460 nm and 280–750 nm for the excitation and emission, respectively. ‘Rinka 409’ showed a strong fluorescence emission at 400 nm/620 nm of the excitation/emission, respectively, regardless of days and temperature. The fluorescence intensity, as well as the firmness, decreased exponentially. Thus, a linear relationship was observed between them. The firmness of ‘Rinka 409’ can be estimated using a simpler linear regression model using this method than previous researches.

scholarly journals Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 115 ◽  
Author(s):  
Hassan A. Ennab ◽  
Mervat A. El-Shemy ◽  
Shamel M. Alam-Eldein
Keyword(s):  
Weight Loss ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Citrus Fruit ◽  
Storage Period ◽  
Soluble Solids ◽  
Post Harvest ◽  
Deterioration Rate ◽  
Reduce Weight Loss

Natural products have been used to improve citrus fruit quality and storability, which increase the fruit marketing period and exportation to distant markets. This study was conducted to evaluate the role of salicylic acid and putrescine on reducing post-harvest loss and maintaining the quality of stored Murcott mandarin. Fruit were harvested at 297–300 days from full bloom, and five 5-min dipping treatments were applied; salicylic acid (200 and 400 ppm), putrescine (50 and 100 ppm), and the control. One group of fruit was stored at 5 ± 1 °C and 90–95% relative humidity (RH), and the other group was stored at 23 ± 1 °C and 60–70% RH for 45 days. Quality attributes were recorded at harvest, 15, 30, and 45 days of storage. Weight loss and decay were significantly decreased with the application of salicylic acid and putrescine. Both materials were also effective maintaining fruit firmness, total soluble solids (TSS), acidity, TSS: acid ratio, and ascorbic acid during storage. Salicylic acid, especially at 400 ppm was more effective to reduce weight loss and decay, and to maintain fruit quality in comparison to putrescine treatments. It could be concluded that salicylic acid and putrescine are effectively delaying post-harvest deterioration rate and extending the storage period of Murcott mandarin fruit with acceptable quality.

PENGARUH PEMBERIAN KALSIUM KLORIDA DAN PENGHAMPAAN UDARA TERHADAP MUTU BUAH TOMAT

2015 ◽  
Vol 4 (2) ◽  
pp. 56-61
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Febby J. Polnaya
Keyword(s):  
Weight Loss ◽  
Calcium Chloride ◽  
Chloride Solution ◽  
Fruit Weight ◽  
Calcium Chloride Solution ◽  
Post Harvest ◽  
Treatment Concentration

This study aims to determine the level of concentration of calcium chloride and vacuum air on the quality of tomatoes. Post-harvest handling of tomatoes was done by giving treatment concentration of calcium chloride solution different (0, 6, 9, 12%) and determined the best treatment then treated with vacuum air (430, 540, 650, and 760 mm Hg). Observations were made of the color, hardness and weight loss. The results showed that the use of calcium chloride with vacuum air significant effect on the value of color, hardness and changes in fruit weight. The use of calcium chloride with a concentration of 12% is the best, because it can maintain the color values of 6.02%, 7.76% hardness, and can press the fruit weight loss of 1.04%. The level of vacuum air 430 mm Hg can maintain the color values of 6.79 and can reduce fruit weight loss of 2.95%.

scholarly journals Effects of Wound-Healing Management on Potato Post-Harvest Storability

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 512 ◽  
Author(s):  
Yi Wang ◽  
Mack R. Naber ◽  
Trevor W. Crosby
Keyword(s):  
Weight Loss ◽  
Wound Healing ◽  
Potato Storage ◽  
Storage Quality ◽  
Standard Practice ◽  
Post Harvest ◽  
Long Term Storage ◽  
Term Storage

A critical step in profitable post-harvest potato storage management is to cure tubers at appropriate temperatures long enough for rapid wound-healing to prevent disease and defect development, but not too long to jeopardize storage quality. A two-year storage study was conducted in macro-storage totes at the University of Wisconsin Hancock storage research facility to evaluate the effects of higher wound-healing temperatures (15.6 °C, 18.3 °C) imposed for different durations, and compare them to the U.S. potato industry’s standard practice (12.8 °C), on weight loss and frying quality of multiple processing potato varieties during long-term storage. It was found that in the experimental setting of this study, warmer wound-healing temperatures resulted in (1) less weight loss, particularly during the early storage season across varieties; (2) ameliorated senescent sweetening of the Snowden variety; (3) improved fry quality of the Russet Burbank variety; (4) and no apparent disease spread during long-term storage if tubers were harvested healthy out of fields. Overall, no significant difference was found between 15.6 °C and 18.3 °C regarding their treatment effects. Our conclusion is that compared to the current standard practice, higher wound-healing temperatures may have the potential benefits of improving potato storage quality while reducing the economic penalty associated with weight loss for specific varieties, but tubers should be healthy at harvest in order to gain the benefits. Further research is needed to test if those benefits of higher wound-healing temperatures hold true in large-scale commercial storage facilities.

scholarly journals Establishment of Technological Stages for Obtaining Some Grafted Tomato Seedlings (Dutch Scion × Romanian Rootstocks)

2019 ◽  
Vol 76 (1) ◽  
pp. 143
Author(s):  
Dorin SORA
Keyword(s):  
Abiotic Factors ◽  
Fruit Production ◽  
Vegetable Crops ◽  
Silicone Tube ◽  
Tomato Cultivar ◽  
F1 Hybrid ◽  
Tomato Seedlings ◽  
Solanum Lycopersicum L ◽  
Vegetative Multiplication

The tomatoes are valuable vegetables, with highest share in Romanian crops from protected spaces. The grafting is a vegetative multiplication method that induces or improves some qualities of the plants (vigor, resistance to soil diseases and pests, resistance to abiotic factors, quantity and quality of fruit production). The research aim has been to establish the technological stages for producing of Dutch scion and Romanian rootstock seedlings from Solanum lycopersicum L. species, to obtain some compatible phenotypes for grafting. This research has been conducted in a greenhouse of the Horting Institute Bucharest. The experience was carried out on a tomato cultivar collection consisting from a Dutch scion (‘Abellus’ F1 hybrid) and three Romanian rootstocks (‘L542’, ‘L543’, ‘L544’). The scion and rootstock diameters have been correlated for manual grafting, cutting at 45 degrees and using the method of splice in silicone tube. The technological stages for obtaining grafted tomatoes have been established for the researched genotypes. These tomato combinations have been compatible for vegetable crops in protected spaces in the south area of Romania.

scholarly journals Karakterisasi Buah Mangga Berdasarkan Nilai Dielektrik Menggunakan Teknik Double-Ring Resonator

2020 ◽  
Vol 6 (1) ◽  
pp. 61
Author(s):  
Suthami Ariessaputra ◽  
Cahyo Mustiko Muvianto ◽  
Kurniawan Yuniarto ◽  
Sudi Mariyanto Al Sasongko ◽  
Syafaruddin Ch
Keyword(s):  
Ring Resonator ◽  
Ring Resonators ◽  
Network Analyzer ◽  
Frequency Range ◽  
Post Harvest ◽  
Double Ring ◽  
The Tropics ◽  
Non Destructive

Mango is one of the agricultural products in West Nusa Tenggara Province. The quality of post-harvest mangoes also needs to be known so that the quality produced can be maintained. Fruit quality in the tropics can be seen from the respiration rate, hardness, weight loss, total soluble content (TSC), discoloration and acid content. In addition, the quality of post-harvest mangoes can also be detected using sensors that emit microwaves with a certain value. This technique is non-destructive so it does not damage the object used. Double-ring resonators are used as sensors to detect the characteristics of mangoes. Vector Network Analyzer (VNA) is used as a tool to produce S11 and S21 skatering values, then the skatering values are processed into dielectric values. The test was carried out on the type of Gincong Gincu Mango which was divided into 4 categories, namely ripe mango on the tree, very ripe, thick and raw. Double ring resonator sensor can detect and distinguish the maturity level of mangoes based on the value of S21 in the frequency range of 0.39 to 0.49 GHz. In that frequency range, the average gain value of ripe on tree is -21.4 dB, over ripe is -22.8 dB, early ripe is -25.4 dB and unrip mango is -33.4 dB. While the characterization of mangoes using impedance values can be seen in the frequency range of 0.41 - 0.47 GHz. The average impedance value of ripe on tree is about 0.073, over ripe is about 0.067, early ripe is about 0.057 and unripe mangos is about 0.032

scholarly journals Post-harvest quality of papaya coated with polivinilic alcohol and maize starch

2021 ◽  
Vol 45 ◽  
Author(s):  
Mariana Teixeira Pigozzi ◽  
Vanessa Mendes Silva ◽  
Fabrícia Queiroz Mendes ◽  
Isadora Rebouças Nolasco de Oliveira ◽  
Allan Robledo Fialho e Moraes ◽  
...  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Maize Starch ◽  
Post Harvest ◽  
Solids Concentration ◽  
Postharvest Life ◽  
Soluble Solids Concentration

ABSTRACT Climacteric fruits have short postharvest shelf life. Coating is an alternative to minimize fruit ripening and post-harvest losses. Maize starch (S) and polivinilic alcohol - PVOH (P), isolated or blended, can be used in the formulation of coatings. However, little is known about the potential of PVOH-containing coatings in postharvest conservation of fruits. Papaya were aftercoated with 5 coating formulations: 3% starch (S), 3% PVOH (P), 2.25% S + 0.75% P, 1.5% S + 1.5% P and 0.75% S + 2.25% P. The fruits were kept at room temperature (20 ± 5 °C and 70 ± 10% RH) and physicochemical characteristics were evaluated for up to eight days. Uncoated fruits were used as control. In general, maize starch and PVOH. In general, maize starch and PVOH coatings reduced the weight loss and did not affect total soluble solids concentration. 3% PVOH coating increased the acidity and decreased the pH of the fruits, and excessively inhibited gas exchange between fruit and the environment. In this study, 3% maize starch coating was more efficient in prolonging the postharvest life of papaya.

1020-P: Semaglutide-Induced Weight Loss Is Associated with Improved Health-Related Quality of Life and Treatment Satisfaction

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 1020-P ◽  
Author(s):  
KARI T. UUSINARKAUS ◽  
HELENA W. RODBARD ◽  
LUC VAN GAAL ◽  
JOHN P. WILDING ◽  
THOMAS HANSEN ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Weight Loss ◽  
Treatment Satisfaction ◽  
Health Related Quality ◽  
Related Quality ◽  
Health Related

The Impact of Insect Infestation on Stored Purpled Cocoa Beans

2018 ◽  
Vol 1 (3) ◽  
pp. 176-181 ◽  
Author(s):  
E. Tettey
Keyword(s):  
Weight Loss ◽  
Insect Population ◽  
Insect Infestation ◽  
Percentage Weight Loss ◽  
Cocoa Beans ◽  
Significant Damage ◽  
Percentage Weight ◽  
Fermentation Period ◽  
The Impact

Under-fermentation of cocoa beans produces purple beans. The fermentation period is 6 to 7 days but some cocoa farmersunder-ferment their cocoa beans leading to the development of purple cocoa beans. This study determined the impact of insectinfestation on stored purple cocoa beans. Wet cocoa beans were fermented for 1, 2, 3, 4 and 5 days to produce the purple beans.Ephestia cautella and Tribolium castaneum, both singly and in combination, were introduced into the cocoa beans and storedfor different (30, 60, 90 and 120 days) period. Insect population, percentage weight loss and the contaminants produced bythese insects were determined. Cocoa beans infested with E. cautella alone had the highest population of 297.0 ± 22.7. Beansfermented for 3 days had the lowest insect population both singly and in combination after 120 days of storage. The highestpercentage weight loss was recorded in cocoa beans fermented for one day (10.1 ± 1.87%) and 4 days (10.1 ± 8.74%). T.castaneum did not cause much damage to the cocoa beans but E. cautella alone caused significant damage to stored cocoabeans. Insect infestation and poor fermentation contribute significantly to the reduction in quality of cocoa beans.

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