scholarly journals Ethylene degreening treatment of ‘Ponkan’ tangerine in the north of the Minas Gerais State, Brazil

2018 ◽  
Vol 8 (4) ◽  
pp. 544-554 ◽  
Author(s):  
Marcio Gama Dos Santos da Costa ◽  
Luiz Carlos Chamhum Salomão ◽  
Dalmo Lopes de Siqueira ◽  
Paulo Roberto Cecon ◽  
César Fernandes Aquino ◽  
...  
Keyword(s):  
Weight Loss ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Co2 Production ◽  
Total Chlorophyll ◽  
Titrable Acidity ◽  
The North ◽  
Minas Gerais State ◽  
Respiratory Behavior ◽  
Hue Angle

The objective of the study was to elucidate the best combination of ethylene dose and exposure time aiming the degreening of ‘Ponkan’ tangerines. Fruits harvested with fully green peel were placed in airtight boxes, exposed during 24, 48 and 96 h to ethylene gas at concentrations of 0, 5, 10, 20 and 40 µL L-1, at a temperature of 20 ± 1°C and 90 ± 5% of relative humidity. On every 24 h the fruits were evaluated for color, Hue angle, total chlorophyll and carotenoids in the peel, solutes leakage, soluble solids, titrable acidity, CO2 production and fresh fruit weight loss. The degreening was more pronounced in fruits exposed to ethylene for 96 h, independently the concentration. The electrolytes leakage peel increased linearly in fruit-control and those exposed to ethylene for 24 h. In fruits treated for 48 and 96 h, electrolyte leakage was observed only during ethylene exposure. The accumulated fresh mass loss did not exceeded 1% in the fruits. The ethylene dose did not affected the fruit respiratory behavior. The best combination aiming fruit degreening was the exposure during 96 h with 5 μL L-1 of ethylene, followed by 48 to 72 hours of storage after treatment.

scholarly journals Effect of Shading on Red Colour and Fruit Quality in Blush Pears “ANP-0118” and “ANP-0131”

Plants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 206 ◽  
Author(s):  
Madeleine Peavey ◽  
Ian Goodwin ◽  
Lexie McClymont ◽  
Subhash Chandra
Keyword(s):  
Visual Assessment ◽  
Quality Parameters ◽  
Fruit Weight ◽  
Soluble Solids ◽  
A Value ◽  
Solids Concentration ◽  
Negative Effect ◽  
Colour Parameters ◽  
Hue Angle ◽  
Colour Development

Some cultivars of Pyrus communis develop mature fruit with a distinctive red blush. Investigating the patterns of pear colour development in response to sunlight has implications for orchard management of these pears. The objectives of these experiments are to study the seasonal patterns of colour development and investigate the influence of shade and sunlight exposure on the red colour and harvest quality of blush pears “ANP-0118” and “ANP-0131”. Several long, medium and short shading treatments were applied at different stages of fruit development from 28 (“ANP-0131”) and 29 (“ANP-0118”) days after full bloom (DAFB) until harvests at 119 DAFB (“ANP-0118”) and 175 DAFB (“ANP-0131”). Fruits were measured every three weeks for colour parameters (a*, hue angle, chroma) and at harvest for quality parameters (fresh weight, visual assessments of percentage blush coverage and blush intensity, flesh firmness and soluble solids concentration). In the unshaded control, red colour increased during the growing season (increase in a* value and decrease in hue angle), as well as increasing in chroma value. Periods of shading during the season negatively affected red colour in both cultivars, as evidenced by significant decreases in a* value and increases in hue angle. Shaded fruits that were subsequently re-exposed to sunlight reacted with a dynamic increase in a* value and decrease in hue angle. Fruit shaded for the length of the experiment or prior to harvest had significantly lower a* values than the control at harvest. Visual assessment at harvest of percentage blush coverage and blush intensity were significantly affected by shading in both cultivars. Shading treatments applied early in the experiment had a negative effect on the fresh fruit weight of “ANP-0118”.

scholarly journals Influence of the heat treatment on the quality of ivy gourd (Coccinia grandis)

2018 ◽  
Vol 36 (1) ◽  
pp. 126-129
Author(s):  
Thaís Inês M Souza ◽  
Cândido A Costa ◽  
Milton NC Chauca
Keyword(s):  
Heat Treatment ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
The North ◽  
Randomized Design ◽  
Significant Difference ◽  
Minas Gerais State ◽  
Processing Techniques ◽  
Ivy Gourd

ABSTRACT Ivy gourd is an underutilized vegetables found in the North of Minas Gerais State-Brazil. It is mainly consumed raw as salad. Pickling fruits can enhance the commercial exploitation of this species. However, no information on the processing techniques of the ivy gourd fruits in Brazil is found in literature. The objective of this study was to evaluate the quality parameters in the production of pickled ivy gourd. The treatments consisted of three bleaching times (3, 6 and 9 minutes), using a completely randomized design, with seven replicates. We evaluated the traits: instrumental analyzes of pH, color, total titratable acidity, soluble solids, texture and sensorial affective tests. The pH is within the indicated range (below 4.5) and the bleaching time influenced the color and texture alteration since the sample under 3-minute bleaching presented a greater tendency for green and greater firmness. For the sensory analysis, no significant difference related to sensory scoring was noticed; in relation to mode value, we concluded that the 6-minute sample was more preferable, though. For titratable total acidity and soluble solids analyses, no significant differences between the samples was noticed, considering that both parameters were within the standard when compared to other literature. We concluded that heat treatment influenced only the texture and color intensity and the preserved product showed good acceptability.

scholarly journals Effect of Different Waxing Materials on the Quality and Shelf Life of Mysore Banana Variety

2020 ◽  
pp. 1-11
Author(s):  
P. Kumah ◽  
P. K. Tandoh ◽  
K. S. Konadu
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Value Chain ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Fruit Weight ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Quality And Shelf Life

Banana is a climacteric fruit with a short shelf life. As a result, huge losses are incurred during handling in the value chain. The need to develop means of extending the shelf life and concomitantly maintaining the quality of the fruit after harvest has become very important. This study was conducted to determine the effects of two different edible waxing materials (beeswax and cassava starch) used as coatings on the quality and shelf life of Mysore banana. The study was conducted in the laboratory at the Department of Horticulture, Kwame Nkrumah University of Science and Technology–Kumasi. The experiment was laid out in a simple completely randomized design (CRD) and replicated three (3) times with three treatments (beeswax, cassava starch and a control). Parameters studied were: fruit weight loss, firmness, peel colour, pulp-to-peel ratio, moisture content (MC), dry matter content (DMC), total titratable acidity (TTA), total soluble solids (TSS), pH, green life and shelf life. The results showed beeswax and cassava starch had no significant effect (P>0.01) on peel colour, fruit firmness, TTA, TSS, DMC, MC and green life. Beeswax, however, kept weight loss minimal, and reduced TSS and the pulp-to-peel ratio of the fruits during storage. We conclude that beeswax was the best treatment in terms of waxing Mysore banana fruits to maintained its quality and ultimately prolonged its shelf life by about four (4) days more than the control.

scholarly journals Sweet cherry competitive varieties for the horticulture of the Krasnodar Territory

2021 ◽  
pp. 29-35
Author(s):  
R. Sh. Zaremuk ◽  
Yu. A. Dolya
Keyword(s):  
Sweet Cherry ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Experimental Production ◽  
Scientific Center ◽  
The North ◽  
Local Breeding ◽  
New Varieties

Creation of new varieties that combine a complex of valuable traits, incl. the marketability and quality of fruits for updating the assortment of sweet cherry is an urgent direction of breeding research. The paper presents the results of a long-term work on the assessment of 12 varieties of sweet cherries of domestic and foreign breeding according to the main parameters of marketability and quality of fruits. The studies were carried out in 2015–2020 on the basis of the «Tsentralnoye» experimental production farm of the North Caucasian Federal Scientific Center of Horticulture, Viticulture, Winemaking. As a result of regional breeding and long-term variety study sweet cherry varieties of local breeding (Alaya, Volshebnitsa, Chernie glaza) and introduced varieties (Anonce, Vasilisa, Kroupnoplodnaya, Sweet Heart, Skina) with larger fruits (fruit weight of 8.5–12.0 g) were identified. These varieties correspond to world marketability standards. Varieties with high biochemical parameters have been revealed: vitamin C (10.9–13.0 mg/100 g) Volshebnitsa, Podarok leta, Anonce; vitamin P (81.6–116.0 mg/100 g) Volshebnitsa, Podarok leta, Kroupnoplodnaya; anthocyanins (213.5–390.0 mg/100 g) Madonna, Chernie glaza; sugars (14.2–15.2 %) Alaya, Volshebnitsa, Podarok leta; soluble solids (19.8–22.8 %) Alaya and Volshebnitsa. A greatest variation in parameters (Cv = 60 %) was noted in the number of anthocyanins from 87.0 in the Volshebnitsa variety to 390.0 mg/100 g in the Madonna variety. At the same time, the supposed direct correlation between the ripening period and the accumulation of sugars (R2 = 0.083) and dry matter (R2 = 0.107) was not revealed, due primarily to the varietal specifics and year conditions. For modern technologies of the production of high-quality cherry products in the south of the country, domestic varieties Krasnaya devitsa, Volshebnitsa, Alaya, introduced varieties Anonce, Kroupnoplodnaya, Sweet Heart and Skina, stably bearing fruit under stress conditions, with a yield of 20.0 t/ha with a planting scheme 5.3 m, high marketable and taste qualities were suggested. Super early ripening cherry variety Madonna was recommended to expand the regional cherry conveyor.

scholarly journals The Influence of Climate on Fruit Development and Quality of Four Low-chill Peach Cultivars

HortScience ◽  
2009 ◽  
Vol 44 (3) ◽  
pp. 666-670 ◽  
Author(s):  
Todd W. Wert ◽  
Jeffrey G. Williamson ◽  
Jose X. Chaparro ◽  
E. Paul Miller ◽  
Robert E. Rouse
Keyword(s):  
Fruit Development ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
North Central ◽  
Southwest Florida ◽  
The North ◽  
Solids Content

The effect of climate was observed on fruit quality of four low-chill peach cultivars (Flordaprince, Flordaglo, UFGold, and TropicBeauty). The cultivars were evaluated in three locations (north–central, central, and southwest Florida). Soluble solids content (SSC), titratable acidity (TA), SSC:TA ratio, fruit weight, blush, and fruit development period (FDP) were determined. Longer FDPs were observed at the north–central location than at the southwest location. Fruit development and the expression of quality attributes were affected by location during fruit growth with higher color and SSC and shorter FDP occurring under warmer conditions. Within locations, ‘UFGold’ had the shortest FDP except at the southwest location where its chilling requirement may not have been met. At the central and southwest locations, ‘UFGold’ also tended to have lower TA values and higher SSC;TA ratios than the other cultivars.

scholarly journals Application of Arabic Gum and Essential Oils as the Postharvest Treatments of Le Conte Pear Fruits during Cold Storage

2019 ◽  
pp. 1-11
Author(s):  
Malaka A. Saleh ◽  
Nagwa S. Zaied ◽  
M. A. Maksoud ◽  
Omaima M. Hafez
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Cold Storage ◽  
Chemical Properties ◽  
Storage Period ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Mature Stage ◽  
Arabic Gum ◽  
Moringa Oil

The present study was conducted during 2015 and 2016 seasons on Le Conte pear fruits harvested at mature stage, to investigate the application of (10% w/v) Arabic Gum (AG), Jojoba oil (JO) and Moringa oil (MO) at the rate (100 %) alone on physical and chemical properties. Fruits stored at 0 ± 1°C and 85-90 % relative humidity (RH) for 105 days. A fruit sample of each treatment was taken out at the end of cold storage period and left at room temperature (23 ± 2°C) and 47% (RH) up to 7 days was examined for quality Assessments. Fruit physical properties (weight loss, decay percentages and fruit firmness "Lb/inch2") and fruit chemical properties (total soluble solids percentage and total acidity percentage were evaluated. The results obtained that, all treatments including control succeeded in preventing fruit decay percentage up to 30 days in the two seasons. It is worth mentioning that, Le Conte pear fruits were coated with MO with stands free from deterioration up to 75 days of cold storage period. Beside, fruits coated MO progress in reducing the percentages of weight loss and decay throw cold storage periods for 105 day. The rate of softening increased in fruits with increasing the storage time in both fruits coated and uncoated, but it was significantly declined in uncoated treatments. Moreover, JO coating was more effective in firmness retention compared to the other treatments. Followed by pear fruits was coating with MO and AG in this respect. Furthermore, all coated fruits enhancement fruit quality during storage periods. Finally, it can be concluded that coating Le Conte fruits by Moringa oil recorded successfully reduction in fruit weight loss, decay percentages, improving fruit quality and extended storage fruit life as well as stimulate marketing period (shelf life), also safe on environmental and human health.

scholarly journals Short-term Heat Conditioning of Grapefruit to Alleviate Irradiation Injury

HortScience ◽  
1998 ◽  
Vol 33 (7) ◽  
pp. 1224-1227 ◽  
Author(s):  
William R. Miller ◽  
Roy E. McDonald
Keyword(s):  
Weight Loss ◽  
Irradiation Dose ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Irradiation Damage ◽  
Citrus Paradisi ◽  
Short Term ◽  
Irradiation Injury ◽  
Conditioning Temperature

`Marsh' white grapefruit (Citrus paradisi Macf.) harvested from exterior canopy positions were less tolerant of 0.5 or 1.0 kGy irradiation than were interior fruit. Irradiation at 0.0, 0.5, or 1.0 kGy resulted in 0.0%, 24.3%, and 37.5% surface pitting of fruit, respectively. Pitting was reduced 30% by temperature conditioning with vapor heat at 38 or 42 °C for 2 hours. Exterior canopy fruit had ≈2-fold more pitting, had greater weight loss, and were firmer than interior canopy fruit. Fruit weight loss increased and firmness decreased as conditioning temperature and irradiation dose increased. Total soluble solids, titratable acidity, and flavor decreased with increasing irradiation dose. The peel of exterior canopy grapefruit was damaged more by irradiation than was that of interior fruit, but irradiation damage was reduced by temperature conditioning.

scholarly journals Yield, physicochemical quality, and antioxidant capacity of “beef” and wild tomato fruits (Solanum lycopersicum L.) as a function of the electrical conductivity of the nutrient solution

2017 ◽  
Vol 35 (3) ◽  
pp. 330-339
Author(s):  
María Teresa Martínez-Damían ◽  
Oscar Cruz-Álvarez ◽  
Juan Enrique Rodríguez-Pérez ◽  
María Teresa Colinas-León ◽  
Miguel Angel Góngora-Canto
Keyword(s):  
Electrical Conductivity ◽  
Antioxidant Capacity ◽  
Nutrient Solution ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Physicochemical Quality ◽  
Solanum Lycopersicum L ◽  
Total Titratable Acidity ◽  
Hue Angle

The objective of this study was to evaluate the response of three levels of electrical conductivity (2.0, 2.5 and 3.0 dS m-1) of Steiner’s nutrient solution on the yield, physicochemical quality, and antioxidant capacity of fruits from seven tomato genotypes and wild types of tomato (kidney selections). The yield, number of fruits per cluster (NFPC), average fresh fruit weight (AFWF), color, firmness, total soluble solids (TSS), total titratable acidity (TTA), vitamin C (VC), total phenols (TP), lycopene (LY) and antioxidant capacity (AC). The use of 2.5 and 3.0 dS m-1 increased the hue angle (49.05°) and TTA (0.35 and 0.36% citric acid). Among genotypes, L-51H and L-76H showed better performance (16.80 and 16.91 kg m-2, respectively), where L-28 stood out for its values of TSS, TTA, VC, TP and AC. Regarding the wild genotypes, the EC modification did not increase the yield; however, the use of 3.0 dS m-1 allowed the best results among the wild selections were SS3 (yield, AFWF and LY) and SS5 (NFPC, VC, TP and AC). The modification of the EC did not affect the yield, however, if it affected the physicochemical quality and antioxidant capacity of the analyzed materials.

Physicochemical properties of fruit of 16 saskatoon (Amelanchier alnifolia Nutt.) cultivars

2005 ◽  
Vol 85 (4) ◽  
pp. 933-938 ◽  
Author(s):  
A. M. Zatylny ◽  
W. D. Ziehl ◽  
R. G. St-Pierre
Keyword(s):  
Physicochemical Properties ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Amelanchier Alnifolia ◽  
Fruit Composition ◽  
Hue Angle ◽  
L Value

Physicochemical properties were assessed for the fruit of 16 saskatoon (Amelanchier alnifolia Nutt.) cultivars harvested in 1998–2000 from replicated trials at two sites (Saskatoon and Moonlake, SK). The cultivars included Bluff, Buffalo, Elizabeth (at Saskatoon only), Forestburg, Honeywood, JB30, Martin, Nelson, Northline, PAR 90, Parkhill, Pearson II, Pembina, Smoky, Success, and Thiessen. Fruit weight and total solids, soluble solids, pH, titratable acidity, anthocyanin content, and colour characteristics of the fruit juice extracts were measured. Fruit of Martin, Thiessen and PAR 90 had the highest fruit weights (mean = 1.63 g), and Success and Bluff the lowest (mean = 0.79 g). Total and soluble solids contents ranged among cultivars from 19.9% and 14.0 °Brix, respectively, for JB30, to 27.9% and 20.1 °Brix, respectively, for Pembina. Fruit pH ranged from 3.65 for Nelson to 4.18 for Parkhill and Smoky. Fruit of Nelson had a titratable acidity (0.63%) that was approximately twice that of Success, Pearson II, Forestburg, Honeywood, Smoky and Parkhill. The soluble solids to titratable acidity ratio (SS/TA) differed greatly among cultivars ranging from 27 for JB30 to 55 for Parkhill. The colour characteristics of the fruit juice extracts differed among cultivars in chroma and L values, but not in hue angle. Anthocyanin analysis by HPLC identified four peaks: cyanidin-3-galactoside, cyanidin-3- glucoside and two unknowns. Total fruit anthocyanin content ranged from 414 µg g-1 for Forestburg to 852 µg g-1 for Nelson. Correlations were found between anthocyanin content and fruit pH, titratable acidity, hue angle and L value. Key words: Amelanchier alnifolia, saskatoon, fruit composition, acidity, anthocyanin content

scholarly journals Waxes and plastic film in relation to the shelf life of yellow passion fruit

2003 ◽  
Vol 60 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Wagner Ferreira da Mota ◽  
Luiz Carlos Chamhum Salomão ◽  
Paulo Roberto Cecon ◽  
Fernando Luiz Finger
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Osmotic Potential ◽  
Storage Period ◽  
Fruit Weight ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Plastic Film ◽  
Weight Losses ◽  
Yellow Passion Fruit

The high perishability of the yellow passion fruit (Passiflora edulis f. flavicarpa) reduces its postharvest conservation and availability, mainly for in natura consumption. These losses of quality and commercial value occur due to the high respiration and loss of water. This work aimed to evaluate the influence of a modified atmosphere - wax emulsions and plastic film - on the shelf life of the yellow passion fruit. Plastic film (Cryovac D-955, 15 mum thickness) reduced fresh weight loss and fruit wilting, kept higher fruit and rind weight and higher pulp osmotic potential over the storage period. However, it was not efficient in the control of rottenness. Sparcitrus wax (22-23% polyethylene/maleyc resin) caused injury to the fruit, high fruit weight losses and wilting and resulted in lower pulp osmotic potential; this wax lead to a higher concentration of acid and a lower relation of soluble solids/acidity. Among the tested waxes, Fruit Wax (18-21% carnauba wax) was the best, promoting reduced weight loss, wilting and rottenness.

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