Quality of Red Sweet Pepper Fruit Treated with 1-MCP during a Simulated Post-harvest Handling Chain

2009 ◽  
Vol 15 (1) ◽  
pp. 23-30 ◽  
Author(s):  
J.P. Fernández-Trujillo ◽  
J.M. Serrano ◽  
J.A. Martínez
Keyword(s):  
Weight Loss ◽  
Respiration Rate ◽  
Fruit Quality ◽  
Ethylene Production ◽  
Phase 1 ◽  
Sweet Pepper ◽  
Domestic Refrigerator ◽  
Post Harvest ◽  
Pepper Fruit ◽  
Retail Display

Red pepper fruit (Capsicum annuum L. cv Setubal) were treated with air (control) or 900 ppb 1-methylcyclopropene (1-MCP) for 24 h at 20°C. The fruit were packed in perforated polypropylene and stored for 4.5 days at 8°C (storage), 3 days at 20°C (simulated retail display), and 4.5 days in domestic refrigerator at 5.6°C. Fruit stored continuously at 20°C served as reference of respiration rate and ethylene production. The fruit quality, storage disorders, and physiological behavior in this simplified post-harvest handling chain and the possible effects of the CO2 accumulated during 1-MCP treatments were particularly studied. The critical points of the simulated post-harvest chain as regards fruit quality were the retail display stage at 20°C, the inhibition of ethylene as a side effect of 1-MCP, and, to a lesser extent the domestic refrigeration phase. Simulated retail display exacerbated shriveling and weight loss, and negatively affected aroma, finger texture and, to a lesser extent, fruit taste, and mouth texture. The 3% increase in the CO2 accumulated in both treatments resulted in a transient increase in the respiration rate, flesh and juice hue angle, glutamic and ascorbic acids; an increase in succinic acid (higher in 1-MCP treated fruit), and a transient decrease in citric acid, juice lightness and chroma. Compared with the control, the 1-MCP prevented the increase in skin chroma during the storage phase, the upsurge of ethylene production during the retail display phase, and doubled the fumaric acid levels in the refrigerator phase. 1-MCP may have increased the fruit susceptibility to shriveling and weight loss and, to a greater extent, pitting and gray mold rot in the domestic refrigerator. In brief, 1-MCP cannot be recommended for extending non-climacteric pepper shelf-life.

scholarly journals Ripening Quality of ‘Bartlett’ Pears (Pyrus communis L.) Subjected to Phytosanitary X-ray Irradiation Treatment Followed by Simulated Retail Display

HortScience ◽  
2015 ◽  
Vol 50 (2) ◽  
pp. 279-287 ◽  
Author(s):  
Sokrith Sea ◽  
Cyril Rakovski ◽  
Anuradha Prakash
Keyword(s):  
Weight Loss ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Sensory Attributes ◽  
Pyrus Communis ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
X Ray ◽  
Retail Display ◽  
Early Harvest

The objective of this study was to determine the effect of phytosanitary X-ray irradiation on the physicochemical properties and sensory attributes of early- and late-harvest ‘Bartlett’ pears (Pyrus communis L.) during ripening under simulated commercial conditions. Irradiation delayed ripening, which in turn affected respiration rate, ethylene production, and firmness. Irradiation decreased ethylene production in early- and late-harvest pears and maintained firmness as compared with the control pears. In the early-harvest pears, irradiation did not affect respiration rate, weight loss, or total soluble solids. However, in the late-harvest pears, irradiation resulted in an increase in respiration rate and weight loss and a decrease in total soluble solids. The appearance for irradiated early-harvest pears was rated lower by consumers, but there were no significant differences in the rest of the attributes. Consumers rated the irradiated late-harvest pears lower (P < 0.05) than the non-treated pears for overall liking, texture, and flavor on a 9-point hedonic scale. Consumers perceived the late-harvest irradiated pears to be less sweet than the control (P < 0.05), which correlated with total soluble solids of 12.4% for treated pears vs. 13.2% for the control. Our results show that there were significant differences between the early- and late-harvest pears in their responses to irradiation. Although some sensory attributes were negatively affected, the delay in ripening helped reduce bruising and mold development in irradiated pears during the retail display simulation.

Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

2004 ◽  
Vol 10 (2) ◽  
pp. 73-77 ◽  
Author(s):  
K. Perez ◽  
J. Mercado ◽  
H. Soto-Valdez
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Storage Temperature ◽  
Persea Americana ◽  
Co2 Production ◽  
Hass Avocado ◽  
Storage Temperatures

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

Effect of screenhouse cover optical properties on sweet pepper fruit quality

2017 ◽  
pp. 1071-1076
Author(s):  
N. Katsoulas ◽  
O. Kaltsa ◽  
N. Rigakis ◽  
E. Kitta
Keyword(s):  
Optical Properties ◽  
Fruit Quality ◽  
Sweet Pepper ◽  
Pepper Fruit

scholarly journals Effects of different soil amendments and age of transplant on the post-harvest quality and shelf life of sweet pepper (Capsicum annuum) fruits

2021 ◽  
Vol 45 (1) ◽  
Author(s):  
Isaac Addo ◽  
Kwadwo Gyasi Santo ◽  
Abdul Aziz Khalid ◽  
Emmanuel Ackah
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Block Design ◽  
Poultry Manure ◽  
Storage Period ◽  
Sweet Pepper ◽  
Fruit Weight ◽  
Post Harvest ◽  
Significant Difference ◽  
Quality And Shelf Life

Abstract Background Two separate experiments were conducted in the minor season from September to November, 2019 and major season from March to May, 2020 to determining the type of soil amendment and transplanting age that can best improve the post-harvest quality and shelf life of sweet pepper fruits at Benso oil palm plantation of Adum Banso Estate in the Mpohor District of the Western Region of Ghana. The experiments were conducted as a 4 × 2 factorial, arranged in a Randomized Complete Block Design. Four fertilizer treatments including no fertilizer (control), 10 tons/ha of poultry manure, 300 kg/ha of NPK 15-15-15 and 5 t/ha of poultry manure + 150 kg/ha of NPK 15-15-15 and two ages of transplants including 6-week-old seedlings and 7-week-old seedlings were applied during the cultivation periods and were later evaluated of their effects on the post-harvest quality and shelf life of harvested fruits after a two-weeks storage period. Data collected on weight loss, shrinkage, decayed fruits and shelf life of harvested fruits were subjected to analysis of variance using the Genstat Statistical package. The least significant difference criterion was used to separate treatment means at 5% probability. Results Post-harvest qualities of sweet pepper fruits were not significantly influenced by age of transplant throughout the study. Fertilizer application generally increased percentage fruit weight loss, fruit shrinkage, fruit decay and reduced shelf life of sweet pepper fruits in the major season. Sole application of poultry manure mostly enhanced post-harvest quality of sweet pepper fruits in the minor rainy season, but fruit shelf life was improved if no fertilizer was applied. Application of a combination of poultry manure and NPK 15-15-15 to 6-week-old transplants gave relatively low fruit weight loss and shrinkage values. Generally, fruit quality and shelf life were enhanced in 6-week-old transplants treated with no fertilizer. Conclusions The use of poultry manure alone should be encouraged to probably increase yield while improving the quality and shelf life of harvested sweet pepper fruits. Transplanting of 6-week-old seedlings is also encouraged for quality harvested fruits and extended shelf life.

scholarly journals INTERMITTENT WARMING OF RETAIL-PACKAGED FRUIT DOES NOT AFFECT STRAWBERRY FRUIT QUALITY DURING STORAGE.

HortScience ◽  
1991 ◽  
Vol 26 (5) ◽  
pp. 492d-492
Author(s):  
P. Perkins-Veazle ◽  
J.K. Collins
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Storage Temperature ◽  
Disease Incidence ◽  
Storage Period ◽  
Strawberry Fruit ◽  
Fresh Weight ◽  
Retail Display ◽  
Initial Storage ◽  
Intermittent Warming

The effects of retail-display packaging on strawberry fruit quality were studied using freshly harvested `Cardinal' strawberries. Fruit free from blemishes and disease were placed into plastic vented boxes, covered with vented plastic lids or plastic wrap, and placed at 1 and 5C overnight One-half of the treatments were removed from coolers, held at 25C for eight hours, returned to the coolers and evaluated over a 15-day storage period. The plastic overwrap greatly decreased weight loss during 15 days of storage; carbon dioxide reached 0.8 and 2% per mg fresh weight at 1 and 5C, respectively. Type of cover did not affect overall appearance or disease ratings. Exposure of fruit to 25C for eight hours led to no loss of overall quality. Storage of fruit at 50C led to greater disease incidence and loss of quality. The respiration rate of fruit warmed at 25C reached equilibrium after six hours, regardless of initial storage temperature. Fruit in vented dome-lid boxes had more weight loss than plastic-wrapped boxes at both temperatures.

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.

scholarly journals INVESTIGATION OF THE RESPIRATION RATE DURING STORAGE OF FRUIT VEGETABLES UNDER THE INFLUENCE OF ABIOTIC FACTORS

2017 ◽  
Vol 6 ◽  
pp. 10-15
Author(s):  
Olesia Priss ◽  
Viktoria Yevlash ◽  
Valentina Zhukova ◽  
Sergey Kiurchev ◽  
Valentуna Verkholantseva ◽  
...  
Keyword(s):  
Respiratory Rate ◽  
Respiration Rate ◽  
Thermal Processing ◽  
Abiotic Factors ◽  
Rio Grande ◽  
Sweet Pepper ◽  
Respiratory Metabolism ◽  
Hydrothermal Coefficient ◽  
Post Harvest ◽  
Sum Of Active Temperatures

The aim of the work was to establish the influence of most important abiotic planting factors (temperature, precipitation quantity) on the respiratory rate of fruit vegetables at storage and also a possibility of correction of respiratory metabolism by post-harvest thermal processing by antioxidant compositions. Fruits of cucumbers of the hybrids Masha and Afina, bush pumpkins Kavili and Tamino, sweet pepper of the hybrids Nikita and Hercules, tomato of the varieties Novachok and Rio Grande Original were used for the studies. It was established, that the respiratory rate of pumpkin fruit vegetables is importantly influenced by the variety specificity. The respiratory level of pumpkin vegetables directly correlates with the sum of active temperatures of the period of fruits formation and reversibly – with precipitation and hydrothermal coefficient. The influence of the variety specificity for nightshade vegetables is leveled, and among meteorological planting conditions the important intense influence on the respiratory rate is realized by the sum of active temperatures of the period of fruits formation and ripening. Precipitation and hydrothermal coefficient have the important influence only on pepper fruits. It was established, that the use of post-harvest thermal processing by antioxidant compositions results in inhibition of respiratory processes in fruit vegetables at storage.

scholarly journals The Effects of Several Postharvest Treatments on Shelf Life Quality of Bunch Tomatoes

2011 ◽  
Vol 39 (2) ◽  
pp. 209 ◽  
Author(s):  
Tuba DİLMAÇÜNAL ◽  
Mehmet Ali KOYUNCU ◽  
Hakan AKTAŞ ◽  
Derya BAYINDIR
Keyword(s):  
Weight Loss ◽  
Respiration Rate ◽  
Nutrient Solution ◽  
Ethylene Production ◽  
Colour Change ◽  
Potassium Nitrate ◽  
Solid Content ◽  
Control Group ◽  
Soluble Solid Content ◽  
Soluble Solid

Bunch tomatoes (Lycopersicon lycopersicum L.) ‘Bandita’ cv. were hand-harvested at red ripe stage. The plants were grown on hanging carrying system with high wire support training in coco peat media in a plastic greenhouse located in Antalya (Turkey). Harvested fruits were divided to four groups for these treatments: (1) control-not treated; (2) tomato wax (Tomato wax is a wax formulated from 99% food grade mineral oil and 1% water); (3)Nutrient solution (1% potassium nitrate + 0.5% zinc sulfate + 1% calcium chloride + 0.1% boron + 0.2% copper sulfate + 0.5% ascorbic acid + 0.1% salicylic acid) and (4) Herbal oil (Herbal oil is a natural product obtained from hazelnut fruit membrane contains a high level of antioxidant). Bunches, placed in carton boxes, stored at 20°C temperature and 90±5% relative humidity for 16 days. Weight loss of bunches, firmness, respiration rate, ethylene production, colour, soluble solid content, pH, titratable acidity and sensory attributes (external appearance and taste-aroma of fruits and wilting and drying of calyxes) of tomatoes were evaluated during storage. Tomato wax treatment was limited the weight loss and preserved firmness better than the others. Tomato wax, nutrient solution and herbal oil treatments were limited the respiration rate. Ethylene production of nutrient solution treated fruits showed the highest value followed by herbal oil, tomato wax and control group. The highest colour change was found in control group. The lowest soluble solid content and the highest level of acidity were found in fruits treated with tomato wax. Control , herbal oil and nutrient solution treatments were lost marketable quality after 8 days of storage. TW treatment gave the best result and provided to store bunch tomatoes at good quality for 12 days.

scholarly journals Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film

2012 ◽  
Vol 1 (3) ◽  
pp. 159 ◽  
Author(s):  
M. Moalemiyan ◽  
H. S. Ramaswamy
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Respiration Rate ◽  
Fruits And Vegetables ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Life Extension ◽  
Post Harvest ◽  
Cold Room

<p>Edible coating is a simple and inexpensive concept for extending post-harvest life of fruits and vegetables. In this study, cucumbers were coated with different pectin-based emulsions to preserve the fruit quality and extend the post harvest shelf life. The formulations consisted of pectin, beeswax, sorbitol, water, and an emulsifying agent. By monitoring the physiological and quality parameters, the coating effects on the storability of cucumber fruits at 23°C and 40% RH (display cabinet), and 12°C and 85% RH (cold room) were determined. The parameters included weight loss, respiration rate, firmness, color, soluble solids and chlorophyll content. The coating markedly reduced weight loss and respiration rate at both temperatures. In addition, the coating reduced loss of firmness, color, chlorophyll and total soluble solids, and extended the storage life of cucumber fruits at both storage conditions.</p>

scholarly journals Cultivar Variation in Response to AVG and Heat Treatments for Sustaining Apple Fruit Quality in Cold Storage

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 781D-782
Author(s):  
Valeria Sigal Escalada* ◽  
Douglas D. Archbold
Keyword(s):  
Heat Treatment ◽  
Respiration Rate ◽  
Fruit Quality ◽  
Cold Storage ◽  
Ethylene Production ◽  
Apple Fruit ◽  
Heat Treatments ◽  
Apple Cultivars ◽  
Postharvest Ripening

To determine if apple cultivars vary in their response to aminoethoxyvinylglycine (AVG) and heat treatment, alone or combined, postharvest ripening traits and storability of treated Lodi, Senshu, Red Delicious and Fuji have been studied. An aqueous solution of AVG was applied 4 weeks before harvest of each cultivar at 124 g·ha-1 a.i. Control and AVG-treated fruit were heated at 38 °C for 4 days. Fruit were ripened at ambient temperature immediately harvest and treatment, or after storage at 4 °C for 30 days. AVG reduced firmness loss in all but Fuji apples immediately after harvest, and that effect was maintained in Senshu and Red Delicious apples after 30 days in cold storage. All AVG-treated fruit showed a reduction in respiration rate and ethylene production immediately after harvest as well as after removal from cold storage. Heat treatment alone prevented firmness loss in Senshu and Red Delicious cultivars, and slightly reduced respiration rate of Lodi and Senshu apples. Ethylene production was clearly lower in heated compared to non-heated fruit in Senshu, Red Delicious and Fuji. After cold storage, AVG and heat treatments combined decreased flesh firmness loss of Lodi apples, reduced respiration in Lodi and Fuji apples, and highly repressed ethylene production of Red Delicious and Fuji fruit. Overall, AVG seemed to have a stronger effect on the measured ripening traits, and its combination with heat treatment improved fruit quality of cold-stored Lodi apples and reduced ethylene production the most for all but Lodi.

Sign in / Sign up

Export Citation Format

Share Document