Storage effects and the postharvest quality of African star apple fruits (Chrysophyllum africanum) under ambient conditions

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions. J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

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Liming and postharvest quality of carambola fruits

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132005000600003 ◽

2005 ◽

Vol 48 (5) ◽

pp. 689-696

Author(s):

Renato de Mello Prado ◽

William Natale ◽

Márcio Cleber de Medeiros Corrêa ◽

José Antônio Alberto da Silva

Keyword(s):

Fruit Quality ◽

Calcium Concentration ◽

Acid Soil ◽

Sao Paulo ◽

Postharvest Quality ◽

Ambient Conditions ◽

Adequate Nutrition ◽

Post Harvest ◽

Lime Application

To determine the effects of lime application on the postharvest quality of carambola fruit, an experiment with carambola trees cultivated on an acid soil was conducted at the Bebedouro, São Paulo, Brazil. The trees were treated with increasing doses of lime during the pre-planting period. Liming led to a increase in calcium concentration of carambola leaves and fruits. Adequate nutrition of the plant with calcium improved post-harvest fruit quality, permitting a longer (~ 2 days) period of storage under ambient conditions.

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Postharvest quality of cocona (Solanum sessiliflorum Dunal) stored under ambient condition

Revista CERES ◽

10.1590/s0034-737x2011000400011 ◽

2011 ◽

Vol 58 (4) ◽

pp. 476-480 ◽

Cited By ~ 7

Author(s):

Danielle Fabíola Pereira da Silva ◽

Railene Hérica Carlos Rocha ◽

Luiz Carlos Chamhum Salomão

Keyword(s):

Genetic Resource ◽

Tap Water ◽

Soluble Solids ◽

Postharvest Quality ◽

Ambient Conditions ◽

Physiological Characterization ◽

Physical Chemical ◽

Plastic Containers

Cocona (Solanum sessiliflorum Dunal) is an important genetic resource that has been traditionally used for a variety of purposes, including food, medical and cosmetics applications. The objective of this study was evaluated the quality and the period of postharvest shelf life of cocona 'Mosquet", through the physical, chemical and physiological characterization of fruits stored under the ambient conditions. Physiologically mature fruits were harvested from an orchard, washed with tap water and soaked in a solution of the fungicide Prochloraz (49.5 g/100 L of water) for 5 minutes. After air drying, the fruits were packed in plastic containers and stored at 24 ± 2 ºC and relative humidity 60 ± 5% for 15 days. The fruits developed a respiratory climacteric respiratory patern and remained fit for consumption up to day 6 of storage, that is, without visual symptoms of loss of water and firmness. At this stage, the fruits showed firmness of 117,42 kPa, soluble solids of 6.62º Brix and citric acid of 1.22 %.

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IONIZING RADIATION AND STORAGE EFFECTS ON POSTHARVEST QUALITY OF 'RIO RED' GRAPEFRUIT

Acta Horticulturae ◽

10.17660/actahortic.2003.628.81 ◽

2003 ◽

pp. 635-641 ◽

Cited By ~ 4

Author(s):

J.K.P. Vanamala ◽

B.G. Cobb ◽

L.M. Pike ◽

B.S. Patil

Keyword(s):

Ionizing Radiation ◽

Postharvest Quality ◽

Storage Effects ◽

And Storage

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MATURITY INDEX AND COLD STORAGE EFFECTS ON POSTHARVEST QUALITY OF 'PACKHAM'S TRIUMPH' AND 'ROCHA' PEARS

Acta Horticulturae ◽

10.17660/actahortic.2012.934.115 ◽

2012 ◽

pp. 865-870 ◽

Cited By ~ 1

Author(s):

L.R. Antoniolli ◽

A.B.C. Czermainski

Keyword(s):

Cold Storage ◽

Maturity Index ◽

Postharvest Quality ◽

Storage Effects

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Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Foods ◽

10.3390/foods9101361 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1361

Author(s):

Muhammad Adil Rehman ◽

Muhammad Rafique Asi ◽

Amjad Hameed ◽

Leslie D. Bourquin

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Aloe Vera ◽

Soluble Solids ◽

Life Extension ◽

Oxidative Enzymes ◽

Postharvest Quality ◽

Ambient Conditions ◽

Guava Fruit

Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest shelf life extension, changes in quality attributes, anti-oxidative activities, and flavonoid content when stored at ambient conditions (23 ± 2 °C and 70–75% relative humidity) for 12 days. The AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.

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Conservação de rosas ‘carola’ utilizando substâncias com potencial biocida

Ornamental Horticulture ◽

10.14295/oh.v22i1.806 ◽

2016 ◽

Vol 22 (1) ◽

pp. 107

Author(s):

Fernanda Espíndola Assumpção Bastos ◽

Mayara Cristiana Stanger ◽

Ricardo Allebrandt ◽

Cristiano André Steffens ◽

Aike Anneliese Kretzschmar ◽

...

Keyword(s):

Citric Acid ◽

Sodium Hypochlorite ◽

Block Design ◽

Storage Period ◽

Zingiber Officinale ◽

Postharvest Quality ◽

Ambient Conditions ◽

Rosemary Oil ◽

Preservative Solutions

Two experiments were conducted to evaluate the effect of different preservative solutions on maintaining postharvest quality of red roses cultivar ‘Carola’. The treatments evaluated in both experiments were five preservative solutions: (S) sucrose (1%) (SAC) sucrose (1%) + citric acid (0.2 g L-1), (SACH) sucrose (1 %) + citric acid (0.2 g L-1) + sodium hypochlorite (1%) (SACA) sucrose (1%) + citric acid (0.2 g L-1) + rosemary oil (Rosmarinus officinalis L.) (100 uL L-1), (SACG) sucrose (1%) + citric acid (0.2 g L-1) + Oil Ginger (Zingiber officinale) (100 uL L-1). In the first experiment the rods were maintained for 10 days in refrigerator at 3 ± 1 °C and in the second experiment were maintained for five days in refrigerator (3 ± 1 °C) and five days at ambient conditions (19 ± 1 °C) . The variables evaluated were swelling, curvature of the floral stalk, browning petals, floral opening and colored petals, in both experiments, and coloring of the petals in the second experiment. The evaluations were performed every two days during the storage period in experiment 1, and daily during the shelf period in experiment 2. The experimental design in both experiments was a randomized complete block design with four replications and two branches each. In the first experiment, the use of sucrose was shown to be as effective as the other preservative solutions, preserving the roses up to 10 days in cold storage at 3 ± 1° C. In the second experiment, for the solution containing sucrose alone, the use of sodium hypochlorite, rosemary oil, and ginger oil showed the best results in maintaining the quality of the rods, and essential oils gave better preservation of roses.

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