scholarly journals Variations in Non-enzymatic Antioxidants in Hisar Arun (Local) and Kashi Vishesh (Hybrid) Cultivars of Tomato Fruits Treated with H2O2 during storage periods

2018 ◽  
Vol 34 (4) ◽  
pp. 2152-2162
Author(s):  
Saumya Mishra ◽  
Veeru Prakash
Keyword(s):  
Storage Temperature ◽  
Total Phenol Content ◽  
Enzymatic Antioxidants ◽  
Storage Duration ◽  
H2o2 Treatment ◽  
Tomato Fruits ◽  
Local Cultivar ◽  
Lycopene Content ◽  
Storage Temperatures ◽  
Green Stage

Alterations in non-enzymatic antioxidants of tomato fruits of two cultivars (Kashi Vishesh: a local & Hisar Arun: a hybrid) during their storage were studied. Tomatoes, harvested at mature green, breaker, and mature red stages were treated with 1% and 4% solution of H2O2 and then kept at storage temperatures 5°C,10°C, and 15°C. Antioxidant activity, ascorbic acid, carotenoids, Lycopene and total phenol content were measured after every 7-day interval up to a total storage duration of 21 days. The recorded non-enzymatic characteristics shown an increase upto 14 days and then started declining irrespective of storage temperature and concentration of H2O2 treatment and maximum change was seen at15°C and 1% H2O2. On the other hand, lycopene content increased asymptotically at all maturity stages and at all storage temperatures which is suggestive of slowing ripening process. In conclusion, local cultivar, harvested at mature green stage, showed slowest increase rate in antioxidants activities when treated with 1% H2O2 and stored at 5°C.

Cold-storage-induced changes in chlorophyll fluorescence of kangaroo paw Bush Dawn flowers

2000 ◽  
Vol 40 (8) ◽  
pp. 1151 ◽  
Author(s):  
J. H. Miranda ◽  
D. C. Joyce ◽  
S. E. Hetherington ◽  
P. N. Jones
Keyword(s):  
Chlorophyll Fluorescence ◽  
Storage Temperature ◽  
Vase Life ◽  
Storage Duration ◽  
Growth Environment ◽  
C Storage ◽  
Induced Changes ◽  
Linear Manner ◽  
Storage Temperatures ◽  
Temperature Storage

Effects on vase life and chlorophyll fluorescence were evaluated for kangaroo paw Bush Dawn flowers harvested from 3 growth environments and kept at 3 storage temperatures for 4 storage periods. Flowers were grown in a glasshouse, shadehouse and in the open. Harvested flowers were stored at 0, 7.5 or 13°C for 1, 2, 3 or 4 weeks. Minimum fluorescence values decreased progressively from 0.103 to 0.078 as storage temperatures increased from 0 to 13°C. Relative fluorescence ratios of stored kangaroo paw flowers were altered significantly in response to storage temperature, storage duration and growth environment. Relative fluorescence ratios decreased progressively from 0.778 to 0.649 with increasing storage duration from 1 to 4 weeks. Relative fluorescence values were 0.688, 0.784 and 0.711 for 0, 7.5 and 13°C storage temperatures, respectively. Minimum fluorescence did not differ among the growth environments, but relative fluorescence was highest for the shadehouse (0.760) and lowest for the open (0.695). Vase life was also influenced by storage temperature, storage duration and flower source. Main effect vase lives of flowers were 6.6, 7.2 and 3.4 days for 0, 7.5 and 13°C storage temperatures, respectively. Shorter vase life after storage at 0 than at 7.5°C indicates that Bush Dawn is chilling sensitive. Post-storage longevity of flowers from the shadehouse (6.5 days) and glasshouse (6.3 days) was greater than from the open (4.2 days). Relative fluorescence values, which decreased in a linear manner for all storage temperatures as storage duration increased, were significantly correlated with the vase life.

scholarly journals Influence of Storage Temperature, Storage Duration and Disbudding on Bulb Production in Asiatic Lilium cv. ‘Royal Trinity’

2017 ◽  
Vol 14 (2) ◽  
pp. 577-585
Author(s):  
K. M. Malik ◽  
M. Q. Shiekh ◽  
I. T. Nazki ◽  
S. A. Mir
Keyword(s):  
Plant Height ◽  
Storage Temperature ◽  
Negative Impact ◽  
Maximum Diameter ◽  
Research Station ◽  
Maximum Height ◽  
Storage Duration ◽  
Scale Size ◽  
Other Hand ◽  
Storage Temperatures

ABSTRACT: The main focus in lily cultivation has been on flowering attributes and bulb programming has not got a due attention Thus the experiment was carried out to investigate the effects of different storage temperatures and durations along with the two stages of disbudding on bulb development of Asiatic lilium at AICRP floriculture research unit Regional research station Wadura. (SKUAST-K). Freshly harvested bulbs were subjected to four storage temperatures (Ambient, 40C, 00C,-40C) three durations (2, 4 and 6 weeks) and plants were disbudded at first bud appearance and third bud appearance. Results of this Investigation revealed that bulbs stored under ambient conditions sprouted earliest (8.18days) with maximum height (57.60cm) and more leaves plant-1(55.89) whereas earlier flower bud appearance (52.59 days) maximum number of bulbs(3.37), heaviest bulb(97.32g),maximum diameter(4.59cm),increased number of daughter bulbs(3.12) maximum diameter of daughter bulbs (1.36), maximum scale size(1.30cm) and efficient propagation coefficient(3.37) were observed at40C but number of scales per bulb was highest at -40C(14.82). Storage duration on other hand played a pivotal role in bulb production in lilium. Among three storage durations (2, 4 and 6 weeks).Earliest sprouting (8.03days) was observed under six week duration. Maximum plant height (67.84cm) with increased leaf number (72.74) was observed at two week duration. Similarly maximum number of bulbs(4.88),number of daughter bulbs(4.15),number of scales(15.97) and propagation coefficient(4.88) was observed at two week duration and heaviest bulb(102.83g),maximum diameter of bulb (4.89cm) and number of daughter bulb(1.58) along with scale size(1.46cm) were observed for six weeks. On the other hand stage of disbudding had a negative impact on plant height. Plant height was reduced in plants disbudded at first bud appearance (49.65cm) compared to non disbudded plants (62.42cm). Plants disbudded at first bud stage had least number of leaves (44.86) as compared to non disbudded plants (48.68). Plants disbudded after three bud appearance produced increased number of bulbs(3.46) with maximum bulb weight(120.13g) and diameter(5.87cm) as well as increased number of daughter bulbs (3.20 plant-1). Disbudding after three bud appearance also significantly increased diameter of daughter bulbs (1.99cm) Scale size (1.92cm) and propagation coefficient (3.46) were also higher in plants disbudded after three bud appearances. However number of scales per bulb (18.93) was more in non disbudded plants

scholarly journals (1) Influence of Storage Temperature and Time in Storage on Pigment Content of Potato (Solanum tuberosum L.)

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1014B-1014
Author(s):  
Mekhled M. Alenazi ◽  
Harrison G. Hughes ◽  
Cecil Stushnoff ◽  
David G. Holm
Keyword(s):  
Storage Temperature ◽  
Solanum Tuberosum L ◽  
Flesh Color ◽  
Storage Duration ◽  
Time Treatment ◽  
Pigment Extraction ◽  
Freeze Dried ◽  
Increasing Trend ◽  
Higher Temperature ◽  
Storage Temperatures

The influence of storage temperature and length of time in storage on anthocyanin tuber concentration were investigated in seven potato genotypes. These genotypes were cultivars `All Blue' and `Yukon Gold' plus five selections that were various skin/flesh color types of red/red, purple/purple, white/yellow, and two red/yellow types. The red, blue, and purple colors are the result of various anthocyanin compounds. Tubers of the seven genotypes were stored at 4.4 or 10 °C for 0, 4, 6, 8, 10, 12, 16, 20, or 24 weeks. Both fresh and freeze-dried samples of the tubers were evaluated for each temperature and time treatment combination. Extractable anthocyanins were found in only the three pigmented genotypes red/red, purple/purple, and `All Blue'. Anthocyanin concentrations were estimated spectrophotometrically with a Molecular Devices Spectramax 384, based upon extinction coefficients reported in the literature for purple and red pigmented potatoes. Anthocyanin concentration increased in storage as time in storage increased for both fresh and freeze-dried samples. Tubers stored at the cooler temperature (4.4 °C) had higher levels of anthocyanin than those tubers stored at the higher temperature (10 °C). Increased levels of anthocyanins in cold-stored tubers may be linked to the conversion of starch to sugar (so called cold sweetening) known to occur at cold storage temperatures. Pigment extraction was more efficient from freeze-dried tuber samples compared to fresh tuber samples. There was, however, a similar increasing trend in both freeze-dried and fresh tuber sources with storage duration.

scholarly journals Effect of hydrogen peroxide (H2O2) treatment on physicochemical characteristics of tomato fruits during post-harvest storage

2019 ◽  
pp. 798-802 ◽  
Author(s):  
Mohamed S. AL-Saikhan ◽  
Tarek A. Shalaby
Keyword(s):  
Hydrogen Peroxide ◽  
Room Temperature ◽  
Storage Temperature ◽  
Disease Incidence ◽  
Tomato Fruit ◽  
Ascorbic Acid Content ◽  
Control Treatment ◽  
Maturity Stage ◽  
H2o2 Treatment ◽  
Tomato Fruits

Tomato is a perishable vegetable crop and it faces several problems during marketing and storage. Postharvest losses during storage of tomato fruits are mainly due to decay. In this study, the effect of postharvest application of hydrogen peroxide on quality and decay of tomato fruits during storage under two storage temperatures (10 ºC and 20 ºC) was studied. Tomato fruits (Red rose cv.) at light red maturity stage were dipped in a solution of hydrogen peroxide (0, 5 and 15 mM) for 30 min, then air-dried at room temperature and stored at room temperature (20ºC) for three weeks in fridge (10ºC) for 4 weeks. A factorial (3 x 2) complete randomized design with three replications was used. The results showed that Hydrogen peroxide treatments reduced weight loss and disease incidence percentage of fruits compared with control treatment (0 mM hydrogen peroxide). Moreover, hydrogen peroxide treatments had slight effect on fruit firmness. Regarding TSS% and ascorbic acid content, there were no significant differences among treatments. In addition, storage temperature affected tomato fruit quality during storage time. Therefore, the use of hydrogen peroxide in postharvest treatments is useful to keep quality of tomato fruits under storage conditions.

scholarly journals Effect of Harvesting Stages and Calcium Chloride Application on Postharvest Quality of Tomato Fruits

Coatings ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1445
Author(s):  
Mohammad Nurun Nabi Mazumder ◽  
Azizah Misran ◽  
Phebe Ding ◽  
Puteri Edaroyati Megat Wahab ◽  
Azhar Mohamad
Keyword(s):  
Calcium Chloride ◽  
Tomato Fruit ◽  
Storage Conditions ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Vegetable Crops ◽  
Ambient Conditions ◽  
Storage Duration ◽  
Tomato Fruits ◽  
Green Stage

Tomatoes are a good source of vitamins, minerals, antioxidants, and enzymes, which are beneficial to human health. They are one of the most commercially high-value vegetable crops that experience a huge postharvest loss after harvest. The present experiment is conducted to investigate the effect of different maturity stages (mature green, breaker, and half-ripe stage), pre- and post-harvest treatment with different concentrations (0.0%, 1.0%, 1.5%, and 2.0%, w/v) of calcium chloride (CaCl2) on the postharvest performance, antioxidant and enzymatic activity of lowland tomato fruits, stored at ambient temperature (28 ± 2  °C and 75 ± 5% RH). Tomato fruit of mature green stage treated with 2% CaCl2 significantly (p = 0.05) declined the ethylene production (15.53%), weight loss (16.43%), and delayed color development by slowly synthesizes the lycopene content as well as extended the shelf life. The maximum amount of total phenolic content (TPC) was demonstrated at the highest level of CaCl2 (2%) after 20 days of storage life at ambient conditions. The concentration of CaCl2 influenced the activity of different plant defense enzymes, and the higher doses of CaCl2 (2%) accelerated the activity of peroxidase (POD) (13%), polyphenol oxidase (POP) (7.3%), and phenylalanine ammonia-lyase (PAL) (8.5%) relative to that of the control samples. Therefore, the tomato producers and traders could extend the storage duration of tomato fruits by harvesting at the mature green stage and applying 2% CaCl2 in both pre-and postharvest at ambient storage conditions.

scholarly journals Effects of Genotype, Storage Temperature and Time on Quality and Compositional Traits of Cherry Tomato

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1729 ◽  
Author(s):  
Miriam Distefano ◽  
Elena Arena ◽  
Rosario Paolo Mauro ◽  
Selina Brighina ◽  
Cherubino Leonardi ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Fruit Weight ◽  
Average Concentration ◽  
Cherry Tomato ◽  
Carotene Content ◽  
Breeding Programs ◽  
Lycopene Content ◽  
Tomato Cultivars ◽  
Storage Temperatures ◽  
Β Carotene

The experiment addressed the effects of two storage temperatures, namely 10 (T10) and 20 °C (T20), on main quality and functional traits of three cherry tomato cultivars (‘Eletta’, ‘Sugarland’ and ‘Ottymo’), after 0 (S0), 7 (S7) and 14 (S14) days of storage. At T10 both fruit weight and firmness were better retained during storage. At S14, T10 promoted fruit Chroma and overall fruit color deviation (ΔE*ab). Total polyphenols content (TPC) of fruits peaked at S7 (4660 mg GAE kg−1 DW) then declined at S14 (by 16%), with the highest values recorded at T10. Lycopene showed a similar trend, but with a higher average concentration recorded at T20 (488 mg kg−1 DW). β-carotene content peaked at S14, irrespective of the storage temperature. At S14, the concentrations of phytoene and phytofluene were higher at T20 (48.3 and 40.9 mg kg−1 DW, respectively), but the opposite was found at S7. ‘Sugarland’ and ‘Ottymo’ showed the highest ΔE*ab along storage, with the former cultivar proving the highest TPC and lycopene content, whereas ‘Eletta’ did so for phytoene and phytofluene. Our results suggest that unravelling the possible functional interactions among these three carotenoids would allow for a better orientation of breeding programs, targeting the phytochemical evolution of tomatoes during refrigerated storage.

scholarly journals The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
He Li ◽  
Jian Zhang ◽  
Yong Wang ◽  
Jian Li ◽  
Yihe Yang ◽  
...  
Keyword(s):  
Kinetic Equation ◽  
High Performance ◽  
Storage Temperature ◽  
Color Stability ◽  
Storage Conditions ◽  
Oxygen Barrier ◽  
First Order ◽  
Lycopene Content ◽  
Oxygen Barrier Property ◽  
Storage Temperatures

Tomato hot pot sauce (THPS) at different storage temperatures (0, 25, and 37°C) and with two kinds of packaging for 120 days was investigated in this study. High performance liquid chromatography was employed for detecting lycopene and 5-hydroxymethylfurfural (HMF). The changes of lycopene and HMF during storage were regressed with kinetic equation of both zero-order and first-order models, and the latter fitted better. The kinetic equation constant (k value) of lycopene or HMF at 37°C was higher than that at 25°C. The k value of lycopene of PET/PE (P1) packaged THPS was 1.60 times of that of PET/Al/EAA/PE (P2) packaged at 37°C, while it was 2.12 times at 25°C. The k value of HMF of P1 packaged THPS was 1.69 times of that of P2 packaged at 37°C, while it was 1.01 times at 25°C. Significant correlations between color index of L⁎, a⁎, and a⁎/b⁎ and lycopene or HMF were found at storage temperature. Browning color was attributed to both Maillard reaction and degradation of lycopene. In conclusion, lower storage temperature and stronger oxygen barrier property of package could maintain color stability and extend shelf life.

scholarly journals Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2658
Author(s):  
Tao Wang ◽  
Nana She ◽  
Mengnan Wang ◽  
Bo Zhang ◽  
Jiaxing Qin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Low Temperatures ◽  
Storage Temperature ◽  
Brown Rice ◽  
Storage Duration ◽  
Binding Force ◽  
Low Field ◽  
Cooking Water ◽  
Vital Factor ◽  
Storage Temperatures

The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was prolonged. Rice stored at 15 °C and 25 °C had a lower falling range of water content compared to the samples stored at 35 °C. Free fatty acid values increased fastest when samples were stored at a high temperature, and the rise can be effectively delayed at low temperatures. The pH of residual cooking water and adhesiveness decreased, while the heating water absorption rate and hardness increased during storage for red and brown rice. Low-field nuclear magnetic resonance results indicate that water molecules migrated, the binding force of H protons became stronger and the bonds between molecules became closer with increased storage duration. Temperature had an obvious correlation with starch granules and protein structure, characterized by a scanning electron microscope and Fourier transform infrared spectroscopy. Low temperatures significantly retarded those changes. The results indicate that storage temperature is a vital factor affecting the physicochemical properties and qualities of red brown rice and provided reference and theoretical basis for the actual storage of red brown rice.

scholarly journals Color Changes and Antioxidant Content of Vine and Postharvest-ripened Tomato Fruits

HortScience ◽  
2010 ◽  
Vol 45 (3) ◽  
pp. 466-468 ◽  
Author(s):  
Zoltán Pék ◽  
Lajos Helyes ◽  
Andrea Lugasi
Keyword(s):  
Ascorbic Acid ◽  
Storage Temperature ◽  
De Novo ◽  
Tomato Fruit ◽  
Total Polyphenols ◽  
Tomato Fruits ◽  
Color Changes ◽  
Antioxidant Content ◽  
Tomato Fruit Ripening ◽  
Lycopene Content

Tomato fruit ripening is a complex, genetically programmed process that culminates in dramatic changes in texture, color, flavor, and aroma of the fruit flesh. The characteristic pigmentation of red ripe tomato fruit is the result of the de novo synthesis of carotenoids, mainly lycopene and β-carotene, which are associated with the change in fruit color from green to red as chloroplasts are transformed to chromoplasts. The aim of this study was to examine the effect of ripening conditions on color development and antioxidant content. Detached tomato fruit stored at 15 and 30 °C and vine-ripened fruits were studied to characterize the ripening process by Hue (°) index (CIELab color system), which is strongly influenced by the circumstances of ripening. Total polyphenols, ascorbic acid, and lycopene content of tomato fruits were analyzed at the end of the experiment. Changes in the color of fruit stored at 15 °C and vine-ripened fruit showed significantly higher a* compared with fruit stored at 30 °C. Storage temperature influenced positively ascorbic acid and negatively lycopene content, whereas total polyphenols did not show differences among the different ripening conditions.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

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