Changes on the Fruit Quality of Strawberries (Fragaria × Ananassa Duch) in Response to Ripening Level, Storage Temperature, and Storage Period

2020 ◽  
Vol 54 (6) ◽  
pp. 1-10
Author(s):  
Hyo-Gil Choi ◽  
◽  
Nam-Jun Kang
Keyword(s):  
Fruit Quality ◽  
Storage Temperature ◽  
Storage Period ◽  
And Storage

scholarly journals 355 Effect of UV-C on Ripening and Postharvest Quality of Peaches

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 504D-504 ◽  
Author(s):  
Robert C. Ebel ◽  
Floyd M. Woods ◽  
Dave Himelrick
Keyword(s):  
Fruit Quality ◽  
Skin Color ◽  
Storage Temperature ◽  
Brown Rot ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Before And After ◽  
And Storage ◽  
Uv C

Brown rot of peaches is one of the most devastating diseases that can occur before and after harvest. There has been extensive research that has shown that ultraviolet light (UV-C) kills the fungus that causes brown rot. However, it is has not been determined whether UV-C will also change ripening and fruit quality. We applied UV-C to `Loring' peaches that were harvested 10 days before normal harvest. We intentionally picked the fruit early because we wanted to make sure the fruit had not entered the climacteric. The fruit were treated with UV-C and ethylene, skin color, firmness, and soluble solids were measured. We also held fruit at three storage temperatures to determine whether there may be an interaction between UV-C treatment and storage temperature. Ethylene was slightly higher for UV-C treated fruit at 70 °F (20 °C) and 55 °F (12 °C), but not at 40 °F (4 °C). However, there was very little effect on firmness and soluble solids. There was a slight delay in development of red blush. UV-C had little effect on ripening and peach fruit quality.

scholarly journals Effect of Postharvest Transport and Storage on Color and Firmness Quality of Tomato

Horticulturae ◽  
2021 ◽  
Vol 7 (7) ◽  
pp. 163
Author(s):  
Mai Al-Dairi ◽  
Pankaj B. Pathare ◽  
Rashid Al-Yahyai
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Color Change ◽  
Storage Period ◽  
Color Difference ◽  
Transport Distance ◽  
Transportation Distance ◽  
Different Temperatures ◽  
And Storage

Transport duration affects the vibration level generated which has adverse effects on fresh produce during transportation. Furthermore, temperature affects the quality of fresh commodities during storage. This study evaluated physical changes in tomatoes during transportation and storage. Tomatoes were transported at three distances (100, 154, and 205 km) from a local farm and delivered to the Postharvest Laboratory where vibration acceleration was recorded per distance. Tomato was stored at two different temperatures (10 °C and 22 °C) for 12 days. The physical qualities like weight loss and firmness of all tomato samples were evaluated. RGB image acquisition system was used to assess the color change of tomato. The results of vibration showed that over 40% of accelerations occurred in the range of 0.82–1.31 cm/s2 of all transport distances. Physical quality analyses like weight loss and firmness were highly affected by transportation distance, storage temperature, and storage period. The reduction in weight loss and firmness was the highest in tomatoes transported from the farthest distance and stored at 22 °C. Lightness, yellowness, and hue values showed a high reduction as transport distance increased particularly in tomatoes stored at 22 °C. Redness, total color difference, and color indices increased significantly on tomatoes transported from 205 km and stored at 10 °C and 22 °C. The study indicated that the increase in transportation distance and storage temperature cause higher changes in the physical qualities of tomatoes.

Effects of fungicides and storage temperature in maintaining the shelf life and fruit quality of stored mango (Mangifera indica L.)

2021 ◽  
Vol 53 (4) ◽  
Author(s):  
Habiba Habiba ◽  
Amna Tariq ◽  
Rubina Noreen ◽  
Afshan Rehman ◽  
Hafiza Asma Shafiq ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
And Storage

Calculation of invert sugar content based on the glucose content of sugar beet

2013 ◽  
pp. 463-470 ◽  
Author(s):  
Katharina Schnepel ◽  
Christa Hoffmann
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Storage Period ◽  
Regression Function ◽  
Invert Sugar ◽  
Glucose Content ◽  
Sugar Beets ◽  
Sample Frequency ◽  
And Storage

During storage, the invert sugar content of sugar beets increases with increasing storage period and storage temperature, thereby decreasing the processing quality of the beets substantially. Invert sugar results from the enzymatic degradation of sucrose to glucose and fructose. The current methods to determine invert sugar in sugar beets have a low sample frequency and are very expensive and are therefore not implemented in the routine analyses of sugar factories. The content of invert sugar could be calculated based on the glucose content. This requires a constant ratio of glucose to fructose in freshly harvested sugar beets as well as in sugar beets stored under different conditions. The objective of the present study was thus I) to analyse the glucose to fructose ratio of freshly harvested beets and of beets stored under different conditions, and II) to develop a formula to estimate the invert sugar content based on the glucose content of sugar beets. The ratio of glucose to fructose in freshly harvested beets and beets stored under different conditions was quite similar. A close linear relationship between glucose and invert sugar content in freshly harvested and stored beets was found. By using the regression function, the invert sugar content of an independent dataset was calculated based on the glucose content. The estimated invert sugar content was closely correlated with the invert sugar content measured by HPLC. The invert sugar content in freshly harvested and stored sugar beets can thus be calculated with the formula developed in this study. This would considerably improve the quality assessment of sugar beets once the new method to measure the glucose content becomes implemented in the routine analysis in sugar factories.

scholarly journals Effect of storage temperature on the physiochemical properties of UHT milk

2016 ◽  
Vol 2 (2) ◽  
pp. 52 ◽  
Author(s):  
Farzana Siddique ◽  
Sadia Riffat ◽  
Muhammad Arshad ◽  
Umar Farooq ◽  
Khansa Iftikhar ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Storage Period ◽  
Total Solids ◽  
Uht Milk ◽  
Titrable Acidity ◽  
Physicochemical Changes ◽  
Different Temperatures ◽  
Solids Content ◽  
And Storage

The aim of the study was to assess the physicochemical changes occurred during storage of UHT milk for 90 days at three different temperatures i.e. 10˚C, 25˚C and 35˚C. pH, titrable acidity, total solids, lactose, moisture were the parameters used for physicochemical analyses. The results showed an increasing trend in titrable acidity, total solids with the passage of time. Temperature also affected the quality of UHT milk while lactose and moisture showed decreasing trend with the increase in temperature and storage period. The maximum titrable acidity (0.21%) and total solids (12.34%) were observed at 90<sup>th</sup> day of storage at 37˚C while lowest titrable acidity 0.11% and total solids content was noticed at 0 day of storage at 10˚C. Significantly highest lactose (4.073 %) moisture (87.92%) and pH (6.79) was noticed at 10˚C during 0 day storage while decline in lactose (3.53%), moisture (86.66%) and pH (6.42) was observed during 90 day of storage at 37˚C temperature

scholarly journals Pengaruh Tingkat Kematangan dan Suhu Penyimpanan Terhadap Mutu Buah Terong Belanda (Cyphomandra betacea)

2012 ◽  
Vol 2 (1) ◽  
pp. 14 ◽  
Author(s):  
Elisa Julianti
Keyword(s):  
Fruit Quality ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Maturity Stage ◽  
Ambient Conditions ◽  
Maturity Stages ◽  
Soluble Solid ◽  
Physical And Chemical ◽  
And Storage

<p>Tamarillo is a perishable fruit. To ensure the highest fruit quality tamarillos must be harvested at an appropriate stage of maturity. In the present study, effects of maturity stage and storage temperature on the physical and chemical characteristics of tamarillo were determined. The fruits were harvested at three stages i.e. immature, mature, and ripe and kept in cold storage at 10 oC and at ambient conditions (28±2 oC) for a period of 15 days. The fruits were evaluated for quality variables at harvest and after 5, 10 and 15 days of storage. During investigation period fruit quality variables changed according to stage of harvest. An increase in weight loss, total soluble solid (TSS) was observed with the advancement of maturity stages and storage period. In contrast, vitamin C content and titratable acidity followed a linear decline with storage and advancement of maturity stages. Fruits harvested at optimum stage retained maximum TSS, titratable acidity and sensory quality (color, flavor and texture) score during storage of 10 days at ambient and 15 days at cold temperature.</p><p><br />Key words : Tamarillo, maturity stage, storage, fruit quality</p>

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

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