scholarly journals Refrigeration affects the postharvest behavior of 1-methylcyclopropene-treated cape gooseberry (Physalis peruviana L.) fruits with the calyx

2015 ◽  
Vol 33 (3) ◽  
pp. 356-364
Author(s):  
Helber Enrique Balaguera-López ◽  
Claudia Andrea Martínez ◽  
Aníbal Herrera A.
Keyword(s):  
Soluble Solids ◽  
Favorable Effect ◽  
Refrigerated Storage ◽  
Soluble Solids Content ◽  
Physalis Peruviana ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solids Content ◽  
Cape Gooseberry ◽  
Storage Temperatures

Cape gooseberry fruits are highly perishable with a limited shelf-life. The objective of this study was to evaluate the effect of refrigeration on the postharvest behavior of 1-methylcyclopropene-treated cape gooseberry fruits with the calyx. A completely randomized design with six treatments was used. The treatments were three storage temperatures (2, 6 and 16°C [ambient temperature]) and the application or absence of 1-methylcyclopropene (1-MCP; 1 mL L-1). The fruits were stored for 35 days. The fruits without refrigeration lasted 21 days. During the 35 days of refrigerated storage, the fruits at 2°C with 1-MCP showed a significantly lower respiration rate, color index and total soluble solids content and a higher firmness value and total acidity. Storage at 6°C also generated a favorable effect on the postharvest preservation of cape gooseberry fruits.

scholarly journals Refrigerated storage of pitombas subjected to different packaging

2020 ◽  
Vol 11 ◽  
pp. e3256
Author(s):  
Renato Rosa De Almeida ◽  
Cristiane Maria Ascari Morgado ◽  
Verediana Fiorentin Rosa de Almeida ◽  
Lucas Marquezan Nascimento ◽  
Nayane Rosa Gomes ◽  
...  
Keyword(s):  
Expanded Polystyrene ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Refrigerated Storage ◽  
Significance Level ◽  
Randomized Design ◽  
Hue Angle ◽  
Completely Randomized Design ◽  
Solids Content

This study aimed to verify the effect of the association between refrigeration and packaging on the preservation of postharvest quality of pitombas during storage. The fruits were harvested, transported to the laboratory, where they were selected, washed with neutral detergent and drinking water, and left to dry. Subsequently, the fruits packed in polypropylene (PP), low-density polyethylene (LDPE), polyethylene terephthalate (PET), polyvinyl chloride (PVC) + expanded polystyrene (EPS), and no packaging (Control). After this process, they were stored at temperatures of 6, 8, 10, 12, and 14±1 °C at 75±5% relative humidity (RH). The fruits were evaluated during 12 days for postharvest preservation, firmness, soluble solids content, pH, hue angle and chroma of the peel, with three replications of 10 fruits each, using a completely randomized design in a 5 × 5 × 7 factorial scheme (5 temperatures × 5 packages × 7 days of analysis). The results were subjected to analysis of variance (P≤0.05) and, when significant, the means were compared using the Scott-Knott test and regression at a 5% significance level. The use of LDPE packaging associated with refrigeration at 6 °C can be used to store pitombas for 12 days, as these conditions preserved the evaluated parameters, guaranteeing fruit quality.

scholarly journals Soluble solids monitored in the clusters in minitomato hybrids from dwarf lines

Agrarian ◽  
2019 ◽  
Vol 12 (43) ◽  
pp. 33-39
Author(s):  
Rafael Resende Finzi ◽  
Guilherme Repeza Marquez ◽  
Gabriel Mascarenhas Maciel ◽  
Maurício Pivetta Momesso ◽  
Lucas Medeiros Pereira ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
New Technologies ◽  
Soluble Solids ◽  
Fundamental Characteristic ◽  
Soluble Solids Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Set Up ◽  
Solids Content ◽  
Generalized Distance

On minitomatoes, the soluble solids content (SSC) is a fundamental characteristic for commercialization. Therefore, is essential to evaluate the genetic diversity among the genotypes, looking their SSC and also the SSC variation, related to the position of the cluster, mainly due to the new technologies – tomato hybrids obtained from dwarf lines. In this sense, the objective of the experiment was to evaluate the genetic variability and the influence of the cluster’s position on the SSC, in minitomato genotypes that were obtained from dwarf lines. The experiment were conducted on a greenhouse and set up in a completely randomized design, with subdivided portion of 13 hybrids x 5 cluster’s position and four replications. The SSC of the fruits were evaluated according with their position of the clusters, being the values expressed in 0Brix. The genetic diversity was obtained by multivariate analyzes, using the generalized distance of Mahalanobis, utilizing different grouping methods (UPGMA and Tocher). The hybrids performance for SSC was checked by the Scott-Knott test (p=0.005). The cluster’s position influenced on the SSC of the minitomatoes fruits and the first cluster of all hybrids that were evaluated, presented the highest SSC. Besides that, the highest 0Brix variability among the genotypes occurred when the fruits were harvested on the fifth and first cluster. Most hybrids originated from dwarf lines did not presented a reduce on 0Brix values during the harvests.

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520e-520
Author(s):  
Juan E Manzano ◽  
Oswaldo Valor
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Randomized Design ◽  
Solids Content ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

scholarly journals Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

2010 ◽  
Vol 1 (2) ◽  
pp. 79
Author(s):  
Michel Shoiti Tamura ◽  
Roselene Ferreira Oliveira ◽  
Simone Correia Molina ◽  
Edmar Clemente
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Post Harvest ◽  
Physical Chemical ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Solids Content

<p>From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged &lsquo;Tahity&rsquo; acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in &deg;Brix); titratable acidity (in g of citric acid. 100mL<sup>-1</sup>); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL<sup>-1</sup>) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20</p>

scholarly journals Biochemical components of 1-MCP treated apples after exposure at 20±20С at the end of storage

2020 ◽  
Vol 1 (97) ◽  
pp. 239-248
Author(s):  
A.V. Melnyk ◽  
◽  
L.M. Khudik
Keyword(s):  
Ascorbic Acid ◽  
Organic Acids ◽  
Soluble Solids ◽  
Refrigerated Storage ◽  
Soluble Solids Content ◽  
Early Winter ◽  
Post Harvest ◽  
Subsequent Decrease ◽  
Solids Content ◽  
Apple Fruits

The soluble solids content, level of organic acids, sugars, vitamins and their ratios are the main biochemical indicators of nutritional value that determine the taste of fruits. At the beginning of storage, soluble solids content increases in winter apple varieties, then decreases, and the level of organic acids is mostly reduced due to the active use in respiration. Ascorbic acid is a natural antioxidant, which relatively low content in apples usually reduces during refrigerated storage. The preservation of product’s quality and slowing of ripening achieve by post-harvest treatment of apples with ethylene inhibitor 1-methylcyclopropene (1-MCP), which reduces the loss of soluble solids content, titrated acidity and ascorbic acid. The purpose of the research was to identify the effect of post-harvest treatment of apples with 1-methylcyclopropene on the change in the content of soluble solids, titrated and ascorbic acids in the early winter apple fruits during the extended life cycle at room conditions at the end of long-term storage. Research objects were early-winter apple cultivars ‘Calville’ and ‘Spartan’, treated after harvest with 1-MCP (‘SmartFreshTM’ 0,068 g•m-3) for 24 h at 5 ± 1 ⁰C, during storage at 3 ± 1 ⁰C and relative humidity 85–90 % for two, three, four, five and six months (non-treated fruits – control). Physical-chemical parameters of apple fruits were evaluated monthly at the end of seven days exposure at 20 ± 2⁰C after refrigerated storage. The soluble solids content was determined by refractometer, the content of titrated acids — in recalculation on malic acid - by titration of the aqueous extract, the content of ascorbic acid – by titrimetric method. Data are means of three replicates. It was founded the decrease in soluble solids content of control fruits both varieties as a result of exposure at 20 ± 2⁰C during storage and increase in this indicator for 1-MCP treatment products during the first two and three months of storage with its subsequent decrease. 1-MCP treated fruits contained in twice higher titrated acids content and on 0.51–0.57 mg/100 g significantly higher ascorbic acid content at the end of the seven-day exposure at 20 ± 2⁰C after six months in refrigerator. Consequently, post-harvest 1-MCP treatment is significantly effective for the preservation of the main chemical components’s content of apple fruits at elevated temperature.

scholarly journals Effect of calcium chloride and refrigeration on the quality and organoleptic characteristics of cape gooseberry (Physalis peruviana L.)

2016 ◽  
Vol 66 (1) ◽  
Author(s):  
Javier Giovanni Alvarez Herrera ◽  
Andrea Johana Reyes-Medina ◽  
Elberth Hernando Pinzón
Keyword(s):  
Cell Walls ◽  
Calcium Concentration ◽  
Fruits And Vegetables ◽  
Maturity Stage ◽  
Physalis Peruviana ◽  
Fruit Species ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Cape Gooseberry

The gooseberry is one of the exotic fruit species most important in Colombia. Calcium has been shown to be important for quality maintenance in fruits and vegetables, as it prevents a number of physiological disorders reinforce the cell walls and stabilize cellular membranes. With the aim to increase the fruit calcium concentration, a completely randomized design with four treatments was performed: a control and three applications of CaCl2 (0.5%, 1% and 2%), with four replicates, for a total of 16 experimental units (EU). The fruit was collected at maturity stage 6 according to the standard Icontec NTC 4580, completely healthy and homogeneous. The fruit was subsequently stored at 21 ± 1 ° C (RH 45%). The application of calcium in the gooseberry fruits decreased mass loss, firmness and ATT. Calcium treated fruit showed an increase in SST. In contrast, the treatments did not affect color. The doses of CaCl2 tested delayed ripening and prevented fruit deterioration.

scholarly journals RIPENING AND STORABILITY OF `LIBERTY' AND `EMPIRE' APPLES

HortScience ◽  
1991 ◽  
Vol 26 (6) ◽  
pp. 694B-694
Author(s):  
Wesley R. Autio ◽  
Joseph F. Costante
Keyword(s):  
Soluble Solids ◽  
Eating Quality ◽  
Refrigerated Storage ◽  
Soluble Solids Content ◽  
Fruit Storage ◽  
Controlled Atmospheres ◽  
Solids Content ◽  
Storage Properties

Ripening of `Liberty' and `Empire' apples was compared in 1988-90. The internal ethylene of `Liberty' fruit reached 1 ppm approximately 7 to 10 days before `Empire.' `Liberty' and `Empire' fruit both attained acceptable eating quality on approximately 30 Sept. each year. Generally, `Liberty' fruit were firmer and had a higher soluble solids content than `Empire' fruit. Storage properties were compared in 1988 and 1989. In 1988, fruit were harvested at weekly intervals from 20 Sept. to 12 Oct. and kept at 0C for 2.5 months. The firmest fruit of both cultivars were from the 27 Sept. harvest. Fruit of both cultivars harvested on 27 Sept. 1988 retained firmness better when kept at 3.3C, 3% O2, 5% CO2 than when kept at 0C, 3% O2, 2% CO2. Data from 1989 showed that `Liberty' developed large amounts of browncore in controlled atmospheres at either 0C or 3.3C. The incidence of browncore in refrigerated storage declined with later harvests.

scholarly journals EFEITO DA FRAÇÃO DE ÁREA MOLHADA POR GOTEJAMENTO NA CULTURA DA MELANCIA

Irriga ◽  
2019 ◽  
Vol 1 (1) ◽  
pp. 25-30
Author(s):  
Allan Cunha Barros ◽  
FERNANDA FERREIRA DA SILVA ◽  
PAULO HENRIQUE VIEIRA ARAÚJO ◽  
Lucas Melo Vellame ◽  
THYAGO DA SILVA PINHEIRO ◽  
...  
Keyword(s):  
Citrullus Lanatus ◽  
Soil Water Potential ◽  
Crop Productivity ◽  
Water Relation ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Statistical Comparison ◽  
Randomized Design ◽  
Solids Content ◽  
E Mail

EFEITO DA FRAÇÃO DE ÁREA MOLHADA POR GOTEJAMENTO NA CULTURA DA MELANCIA     ALLAN CUNHA BARROS¹; FERNANDA FERREIRA DA SILVA²; PAULO HENRIQUE VIEIRA ARAÚJO²; LUCAS MELO VELLAME³; THYAGO DA SILVA PINHEIRO² E ANTÔNIO LUCRÉCIO DOS SANTOS NETO¹   [1] Prof. Doutor, Universidade Federal de Alagoas, Av. Manoel Severino Barbosa - Bom Sucesso, Arapiraca - AL, 57309-005. e-mail: [email protected], [email protected] [1] Acadêmico(a) Agronomia, Universidade Federal de Alagoas, Av. Manoel Severino Barbosa - Bom Sucesso, Arapiraca - AL, 57309-005. e-mail: [email protected]; [email protected]; [email protected] 3 Prof. Doutor, Depto de Engenharia Agrícola, Universidade Federal Rural da Bahia, Rua Rui Barbosa, 710 - Centro - Cruz das Almas/BA - 44.380-000. e-mail: [email protected]     1 RESUMO   O objetivo do trabalho foi avaliar o efeito da porcentagem de área molhada (PW) na produtividade e relação hídrica na cultura da melancia (Citrullus lanatus). O experimento foi realizado no campo experimental da UFAL, Campus Arapiraca – UFAL. Os tratamentos foram em delineamento inteiramente casualizados, composto por gotejadores com duas vazões (1,39 L h-1 e 1,92 L h-1), sendo duas com linhas simples e duas com linhas duplas, totalizando quatro tratamentos (PW – 13, 14,25, 19 e 22%), com seis repetições. Foram feitas leituras com tensiômetros para monitorar o potencial de água no solo e termômetro de infravermelho para monitorar a temperatura na folha. Foram, ainda, avaliados índices fitotécnicos (teste de Tukey, 5%). Com base na análise dos resultados não foi observada diferenciação estatística para os atributos verificados, que foram eles: massa fresca, teor de sólidos solúveis, diâmetro e comprimento do fruto. As curvas de temperatura não indicaram estresse hídrico para nenhum tratamento. O T1 absorveu mais água em profundidade. Conclui-se que valores de PW abaixo do recomendado não afetam a produtividade da cultura da melancia e que a porcentagem de área molhada influencia as profundidades de absorção de água pela cultura.   Palavras-Chave: termometria, porcentagem de área molhada, bulbo molhado     BARROS, A. C.; SILVA; F. F.; ARAÚJO. P. H. V.; VELLAME, L. M.; PINHEIRO, T. S.; SANTOS NETO, A. L.  EFFECT OF FRACTING OF WET AREA BY DRIP IRRIGATION IN WATERMELON     2 ABSTRACT   The objective of this work was to evaluate the effect of PW on productivity and water relation on watermelon culture (Citrullus lanatus). The experiment was carried out in the experimental field of UFAL, Campus Arapiraca - UFAL. The missiles were completed in a randomized design, consisting of drippers with two flows (1.39 L h-1 and 1.92 L h-1), being twice and twice, totaling four treatments (PW - 13, 14, 25, 19 and 22 %), with six replicates. Tensiometers were read out to monitor soil water potential and the infrared thermometer to monitor the temperature on the sheet. Also, phytotechnical indexes were evaluated (Tukey's test, 5%). Based on the analysis of the results, a statistical comparison was not observed for the verified attributes, which were: fresh mass, soluble solids content, fruit diameter and length. As the temperature curves for both treatments are similar for all treatments. T1 absorbed more water in depth. It concludes that PW values ​​below the recommended do not affect crop productivity and that the percentage of water is influenced as depths of water absorption by the crop.   keywords: thermometry, percentage of wet area, wetted volume

scholarly journals A detergent for mango fruit sap-induced injury

2021 ◽  
Vol 5 (5) ◽  
pp. 222-227
Author(s):  
Moomin Abu ◽  
Eric Mwinlanaa Yuoni
Keyword(s):  
Fruit Set ◽  
Block Design ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Mango Fruit ◽  
Total Soluble Solids ◽  
Sample Tree ◽  
Randomized Design ◽  
Fruit Samples ◽  
Solids Content

This study determined the optimum concentration of, and duration of immersion in a local detergent (“awabla”) that protected fruit skin of Kent and Keitt mango varieties from mango fruit sap-induced injury (sap-burn) at harvest.The resultant skin/peel colour, pulp colour, and total soluble solids content was also evaluated for fruit quality. Randomized Complete Block Design and Completely Randomized Design with four replications in each case were used for field and laboratory experiments respectively. For each of the two varieties, ten mango trees were sampled at random in each of the four replications of a mango plantation.On each sample tree, twenty panicles all initiating fruit-set were identified and tagged. The number of days from fruit-set to physiological maturity were monitored and harvested for the experiments. Concentrations of 0.25,0.50, and 0.75% of “awabla” solution for 25,30,and35 minutes immersion period in all combinations were established as appropriate and recommended for management of Kent and Keitt mango fruit sap-induced injury. The detergent (“awabla”) had a proven efficacy in the range of 87-94 % for Kent and 90-93 % for Keitt. The resultant peel colour, pulp colour, and total soluble solids content of Kent and Keitt mango fruit samples were not significantly influenced by the treatments at p>0.05.

scholarly journals Gibberellic Acid, Rootstocks, and Post-freeze Fruit Quality of ‘Rohde Red’ Valencia Oranges

HortScience ◽  
2007 ◽  
Vol 42 (3) ◽  
pp. 565-570
Author(s):  
Frederick S. Davies ◽  
Glenn Zalman
Keyword(s):  
Gibberellic Acid ◽  
Titratable Acidity ◽  
Poncirus Trifoliata ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Randomized Design ◽  
Citrus Volkameriana ◽  
Solids Content ◽  
Orange Trees ◽  
Juice Content

The authors’ objectives were to determine whether gibberellic acid (GA3) initially increases juice content of ‘Rohde Red’ valencia oranges and prevents or delays decreases in juice content after a freeze, and to determine whether there is an interaction between GA3, rootstock, and juice content. The experiment consisted of a 2 (+, –GA3) × 3 (rootstock) factorial using a completely randomized design with 10 replications per treatment. Gibberellic acid was applied to mature ‘Rohde Red’ valencia [Citrus sinensis (L.) Osb.] orange trees on three rootstocks—Citrus volkameriana Ten. & Pasq.(Volk), Swingle citumelo [C. paradisi Macf. ×Poncirus trifoliata (L.) Raf.], and Carrizo citrange [C. sinensis ×P. trifoliata]—at color break in Fall 2002, 2003, and 2004. Juice content, soluble solids content (SSC), titratable acidity (TA), ratio of SSC to TA, and kilogram solids per box were determined at about 2-week intervals after several freezes. In 2002–03 and 2004–05, juice content in the fall was greater and the rate of decrease in juice content lower for GA3-treated fruit than nontreated fruit for about 8 weeks after a freeze. In contrast, in 2003–04, juice content and rate of decrease in juice content were not different between treatments. Juice content was lower for fruit from ‘Rohde Red’ trees on Volk compared with those on Carrizo and Swingle, and more important, the rate of decrease in juice content after a freeze was greatest for trees on Volk in all three seasons. Soluble solids content, TA, SSC-to-TA ratio, and kilogram solids generally were not effected by GA3 treatment. Therefore, GA3 application at color break in the fall generally increased juice content and slowed the rate of decrease in juice content after a freeze compared with nontreated fruit. In addition, juice content differed significantly with rootstock, but there was no GA3 × rootstock interaction.

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