Effect of storage temperature and maturity stage on the postharvest period of ‘Horvin’ plums (Prunus domestica L.)

Plums are classified as a climacteric fruit with a high respiration rate between the end of their development and the start of the ripening process, thus making it necessary to apply techniques to preserve the organoleptic characteristics required for the product to have good market acceptance. The aim of this study was to evaluate the effect of harvest maturity (states 2, 3, 4, and 5) and storage temperature (2, 4, and 18 °C) on the organoleptic and physicochemical quality and postharvest storage duration of ‘Horvin’ plums. The experimental design was completely randomized with a 4 x 3 factorial arrangement. The first factor corresponded to the stage of maturity, and the second one to refrigeration temperatures, for a total of 12 treatments. Every three or four days, fruit peel color, accumulated mass loss, respiratory intensity, firmness, pH, total titratable acidity, and total soluble solids were measured every during storage. Measurements were taken until the fruits lost their organoleptic quality. For most of the measured variables, the fruits stored at 2 °C and harvested in maturity stage 5 maintained the best postharvest quality during storage. The fruits without refrigeration only reached 10 days, while the fruits stored at 4 °C and 2 °C maintained quality of consumption for 24 and 31 days, respectively. Maturity stage 5 presented the highest values of accumulated mass loss, pH, total soluble solids, color index, maturity index, and respiratory intensity.

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Sample size for postharvest quality traits of ‘Palmer’ mangoes

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452021014 ◽

2021 ◽

Vol 43 (5) ◽

Author(s):

João Claudio Vilvert ◽

Sérgio Tonetto de Freitas ◽

Maria Aparecida Rodrigues Ferreira ◽

Eleonora Barbosa Santiago da Costa ◽

Edna Maria Mendes Aroucha

Keyword(s):

Sample Size ◽

Estimation Error ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Maturity Stage ◽

Transverse Diameter ◽

Quality Traits ◽

Growing Seasons ◽

The Mean

Abstract The objective of this study was to determine the most efficient sample size required to estimate the mean of postharvest quality traits of ‘Palmer’ mangoes harvested in two growing seasons. A total of 50 mangoes were harvested at maturity stage 2, in winter (June 2020) and spring (October 2020), and evaluated for weight, length, ventral and transverse diameter, skin and pulp L*, C* and hº, dry matter, firmness, soluble solids (SS), titratable acidity (TA) and the SS/TA ratio. According to the results, the coefficient of variation (CV) of fruit quality traits ranged from 2.1% to 18.1%. The highest CV in both harvests was observed for the SS/TA ratio, while the lowest was reported for pulp hº. In order to estimate the mean of physicochemical traits of ‘Palmer’ mangoes, 12 fruits are needed in the winter and 14 in the spring, considering an estimation error of 10% and a confidence interval of 95%. TA and the SS/TA ratio required the highest sample size, while L* and hº required the lowest sample size. In conclusion, the variability was different among physicochemical traits and seasons, implying that different sample sizes are required to estimate the mean of different quality traits in different growing seasons.

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Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽

10.1590/s0034-737x2013000600012 ◽

2013 ◽

Vol 60 (6) ◽

pp. 833-841 ◽

Cited By ~ 2

Author(s):

Danielle Fabíola Pereira Silva ◽

Mariana Rodrigues Ribeiro ◽

José Osmar da Costa e Silva ◽

Rosana Gonçalves Pires Matias ◽

Claudio Horst Bruckner

Keyword(s):

Ascorbic Acid ◽

Mass Loss ◽

Storage Period ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Minas Gerais ◽

Fresh Mass ◽

Soluble Solids ◽

Postharvest Quality ◽

Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

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Post-harvest quality of Campomanesia adamantium (Cambess.) O. Berg. in function of storage temperature

Acta Scientiarum Technology ◽

10.4025/actascitechnol.v43i1.48979 ◽

2020 ◽

Vol 43 ◽

pp. e48979

Author(s):

Marília Assis do Santos ◽

Alan Carlos Costa ◽

Clarice Aparecida Megguer ◽

Júlien da Silva Lima ◽

Yasmin Giovanna Santos Carvalho ◽

...

Keyword(s):

Visual Analysis ◽

Storage Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Maturity Stage ◽

Post Harvest ◽

Fruit Species ◽

Randomized Design ◽

Soluble Solid

Brazil has a large variety of native and exotic fruit species, including the gabiroba, which can be sources of income for the population. The objective of this study was to evaluate the post-harvest behavior of gabiroba fruit by maturity stage and storage temperature. The fruits were divided into two lots and stored at temperatures of 6, 12, 24 and 30°C. The first batch was used for the physical and chemical analysis of acidity, soluble solids, firmness, percentage of green color, and visual analysis; this batch was composed of green and yellow-green fruit. The second lot was intended for breath analysis, composed of green, yellow-green, and yellow fruits. The experiment was conducted in a completely randomized design with five replications. Data were analyzed using descriptive statistics. Considering the evaluated characteristics, the gabiroba soluble solid/titratable acidity ratio values should be approximately 4.0 for the fruits to be considered acceptable for consumption. For the preservation of the post-harvest quality of gabiroba, it is indicated that the harvest is carried out at the green stage of maturation and that they are stored at a temperature of 6°C. The highest respiratory rates were observed in fruits harvested at the yellow stage, not being recommended its storage.

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Postharvest durability of tomatoes with PVA covering

Horticultura Brasileira ◽

10.1590/s0102-053620200208 ◽

2020 ◽

Vol 38 (2) ◽

pp. 160-165

Author(s):

Manuella Candéo ◽

Maria Helene G Canteri ◽

Dayana Carla de Macedo ◽

Evaldo T Kubaski ◽

Sergio M Tebcherani

Keyword(s):

Mass Loss ◽

Soluble Solids ◽

Postharvest Quality ◽

Soluble Solids Content ◽

Total Soluble Solids ◽

Red Color ◽

Solids Content ◽

Alternative Solutions

ABSTRACT Plastic packaging from petroleum derives used in the food industry represents serious environmental problems. Alternative solutions to these problems consist of the development of biodegradable packaging, such as films and edible coatings including the polyvinyl alcohol (PVA). In this research we evaluated the effect of the PVA application by two different techniques aiming to increase shelf life of ripe tomatoes, cultivar Carmen. The methodology of this study consisted in covering tomatoes with a PVA solution and also with PVA impregnated tracing paper. The different fruit lots were kept in polystyrene trays for 19 days on a laboratory bench at a controlled temperature of 25±3ºC. The fruit analyzes were compared to the control fruits without any treatment, being evaluated firmness, pH, titratable total acidity, mass loss, total soluble solids content, water activity and color determination of fruit surface. Among the different treatments, the PVA coating applied directly to the fruits contributed to control the firmness and the mass loss, as well as this treatment influenced the total soluble solids content, the luminosity and the red color of fruits with statistical difference compared to the control and covered with tracing paper (with or without PVA). The PVA coating solution applied directly on the fruits contributed to maintain the postharvest quality of the ripe tomatoes.

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Postharvest Quality and Safety of Potted Greenhouse Tomato Grown on Forest Soil-Biosolids substrate, Blended with NPK Fertilizer

NASS Journal of Agricultural Sciences ◽

10.36956/njas.v2i2.117 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Peter Caleb Otieno ◽

Samuel Nyalala ◽

Joseph Wolukau

Keyword(s):

Forest Soil ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Total Phenolic ◽

Quality And Safety ◽

Tomato Production ◽

Total Soluble Solids ◽

Greenhouse Tomato ◽

Npk Fertilizer

Studies on the effects of biosolids (BS) amended substrate on food quality and safety in tomato production have not been adequately addressed. The objective of this study was to investigate the influence composted BS and NPK fertilizer in forest soil on post-harvest quality and safety of potted greenhouse tomatoes. Potted tomatoes ‘Maxim F1’were grown in a randomized complete block design with four replications. Inorganic fertilizer NPK fertilizer was applied at 0, 100 and 200 kg ha-1; BS was applied at 0%, 10%, 20%, 30%, and 40% v/v, in all possible combinations. Tomato were harvested and analyzed for ascorbic acid, chlorophylls, carotenoids and total phenolic compounds; weight loss, fruit firmness, titratable acidity and total soluble solids, as well as heavy metals and microbial contaminants. Results revealed that tomato fruit at 10% BS in combination with NPK fertilizer at 100 kg ha-1had highest β-carotene (6.1 mg 100 g-1), lycopene (26.1 mg 100 g-1), ascorbic acids (128.0 mg 100 g-1), total phenolic acids (13.2 mg 100 g-1), total soluble solids (17%). However, the same rates produced tomato fruits with lower titratable acidity (2.2%) and had heavy metal residues within the permissible level, according to International EPA standards on biosolids utilization on food crops production. Similarly, no trace of targeted bacteria; Salmonella, Escherichia coli, Staphylococcus was observed on the ready to eat tomato. This study reveals BS 10% with NPK fertilizer at 100 kg ha-1 substrate as a better option of plant nutrient source for quality and safe greenhouse tomato production.

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Postharvest Quality of Yellow Pear Tomato Cultivated in Aquaponic System

Journal of Agricultural Science ◽

10.5539/jas.v11n15p227 ◽

2019 ◽

Vol 11 (15) ◽

pp. 227

Author(s):

João Pedro R. da Silva ◽

Vanderleia Schoeninger ◽

Fabrício C. de Oliveira ◽

Rodrigo A. Jordan ◽

Valdiney C. Siqueira ◽

...

Keyword(s):

Fruits And Vegetables ◽

Cropping Systems ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Maturity Stage ◽

Fruit Maturity ◽

Two Factors ◽

Lycopene Content

The production of vegetables in aquaponic systems has high sustainability and conservation of natural resources, but studies that make their cultivation feasible under Brazilian conditions are still incipient. Given the influence that the cultivation system can cause on the postharvest characteristics of fruits and vegetables, this study aimed to evaluate the postharvest quality of yellow pear tomato cultivated in an aquaponic system. Tomato plants were grown in a protected environment, in the experimental area of aquaponics of the Faculty of Agrarian Sciences, belonging to the Federal University of Grande Dourados. The experimental design was completely randomized in a factorial scheme, with two factors: maturity stage at harvest and storage time. Three stages of fruit maturity (green, intermediate and ripe) and two storage times (zero and 35 days) were analyzed. Tomato samples were subjected to the analyses using the whole fruit, evaluated for mass loss, color and firmness, and the fruit pulp, evaluated for soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH and lycopene content. The fruits of yellow pear tomato cultivated in aquaponic system were in satisfactory conditions with respect to the postharvest parameters evaluated, indicating great potential to be cultivated on a commercial scale under Brazilian conditions. The parameters analyzed were similar or superior to the parameters of tomatoes grown in other cropping systems.

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Postharvest Quality of Beetroots Grown Under Different Irrigation Depths and Ascorbic Acid Doses

Journal of Agricultural Science ◽

10.5539/jas.v11n16p180 ◽

2019 ◽

Vol 11 (16) ◽

pp. 180

Author(s):

Anderson Carlos de Melo Gonçalves ◽

Toshik Iarley da Silva ◽

José Sebastião de Melo Filho ◽

Joana Gomes de Moura ◽

Leonardo Vieira de Sousa ◽

...

Keyword(s):

Electrical Conductivity ◽

Ascorbic Acid ◽

Polynomial Regression ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Mineral Matter ◽

Total Soluble Solids ◽

Randomized Design

Beetroot (Beta vulgaris L.) is a culture of great demand in Brazil due to its high nutritional value. However, water availability is a determining factor on its production. An alternative to reduce the damage caused by water stress is to apply organic solutes, such as ascorbic acid. The purpose hereof was to evaluate the postharvest quality of beetroots grown under different irrigation depths and ascorbic acid doses. The experiment was carried out in the Human, Social, and Agricultural Center’s Postharvest Physiology and Technology Laboratory of the Federal University of Paraíba, Bananeiras, Paraíba, Brazil, in a completely randomized design with five doses of ascorbic acid (0.00, 0.29, 1.00, 1.71, and 2.00 mM) and five irrigation depths (40.0%, 51.6%, 80.0%, 108.4%, and 120.0% of the evapotranspiration), combined according to each Box Central Compound experimental matrix, totaling nine treatments with five repetitions. The variables total soluble solids, electrical conductivity, hydrogenation potential, titratable acidity, total soluble solids and titratable acidity ratio, moisture, dry matter, and mineral matter were evaluated. The data were submitted for analysis of variance and polynomial regression. There was a significant interaction between the irrigation depths and the ascorbic acid doses in every variable, except for electrical conductivity and mineral matter. The postharvest characteristics of beetroots improved with applications of ascorbic acid doses in the thinner irrigation depths. The greatest dose of ascorbic acid (2 mM) in the thinner irrigation depth (40%) increases the postharvest quality of beet tuberous roots.

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Harvest Maturity and Storage Temperature Affect Postharvest Quality of ‘Wanda’ Datil Hot Pepper Grown under Protected Culture

HortTechnology ◽

10.21273/horttech04328-19 ◽

2019 ◽

Vol 29 (4) ◽

pp. 402-407

Author(s):

Elena E. Lon Kan ◽

Steven A. Sargent ◽

Daniel J. Cantliffe ◽

Adrian D. Berry ◽

Nicole L. Shaw

Keyword(s):

Storage Temperature ◽

Chilling Injury ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Carotenoid Content ◽

Hot Pepper ◽

Total Carotenoids ◽

Handling Characteristics ◽

Harvest Maturity

Datil hot pepper (Capsicum chinense) has potential for increased production due to its unique, spicy flavor and aroma. However, few reports have been published related to postharvest handling characteristics. The purpose of this study was to determine the effect of harvest maturity on fruit quality under simulated commercial storage conditions. ‘Wanda’ datil pepper plants were grown hydroponically under protected culture. Fruit were harvested at yellow and orange maturity stages, placed in vented clamshell containers, and stored at 2, 7, or 10 °C for 21 days. Peppers harvested at yellow stage maintained greater quality than orange peppers during storage at all temperatures. Marketable fruit after 21 days for peppers harvested at the yellow stage was 94% (2 °C), 88% (7 °C), and 91% (10 °C); that for orange-stage peppers was 68%, 74%, and 82% for the same respective temperatures. No chilling injury (CI) symptoms were observed in these tests. Initial pepper moisture content was 90%, decreasing only slightly during 21 days of storage; weight loss ranged from 2% to 8%. Soluble solids content (SSC) was greater for peppers harvested at the orange stage (9.5%) than for those at yellow stage (7.8%). Neither harvest maturity nor storage temperature affected total titratable acidity (TTA; 0.13%) or pH (5.3). Respiration rate varied with temperature but not by harvest maturity and ranged from 12 to 25 mg·kg−1 per hour after 8 days of storage. Peppers harvested orange contained double the amount of total carotenoids as yellow fruit. Carotenoid content for yellow and orange peppers was 58 and 122 µg·g−1, respectively. Capsaicinoid content ranged from 1810 to 4440 µg·g−1 and was slightly greater for orange-harvested peppers. Datil peppers harvested at the yellow stage and stored in vented clamshell containers had better quality than peppers harvested at the orange stage after 21 days at 2 °C.

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Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor

Food Science and Technology ◽

10.1590/s0101-20612012005000048 ◽

2012 ◽

Vol 32 (2) ◽

pp. 261-268 ◽

Cited By ~ 9

Author(s):

Francisca Ligia de Castro Machado ◽

José Maria Correia Costa ◽

Emanuele Nogueira Batista

Keyword(s):

Moisture Content ◽

Mass Loss ◽

Sensory Evaluation ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Destructive Analysis ◽

Non Destructive ◽

Juice Content

This study aimed at evaluating compositional changes in the quality of 'Ortanique' tangor after coating with the carnauba-based waxes Aruá Tropical® or Star Light®. The storage conditions studied simulated those of local marketing (22 ± 2 °C, 60 ± 5% RH). Non-destructive analysis, mass loss, peel color, and sensory evaluation, were performed upon coating and every three days up to the fifteenth day of storage. Destructive analysis, peel moisture content, chlorophyll of the peel, pulp color, juice content, soluble solids (SS), titratable acidity (TA), pH, and soluble solids to titratable acidity ratio, were performed upon coating and every four days up to the sixteenth day of storage. The assay was conducted using an entirely randomized design, with three replications (destructive analyses) or ten replications (non-destructive analyses), in a split plot scheme. Wax-coating, especially Aruá Tropical®, maintained fruit freshness by reducing mass loss and peel dehydration and retaining green color. Peel moisture content, chlorophyll content, and juice content had lower rates in the wax coated fruits. Puncture force, soluble solids, titratable acidity, pH, and soluble solids to titratable acidity ratio varied vary little over the course of storage. Sensory evaluation showed that the application of Aruá Tropical keeps 'Ortanique' tangor fresher for 6 days longer for commercialization.

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Development and stability of candy in soursop mass

Ciência e Natura ◽

10.5902/2179460x43168 ◽

2020 ◽

Vol 42 ◽

pp. e12

Author(s):

Armando Carlos Diógenes Júnior ◽

Stefanie De Freitas Almeida ◽

Emanuel Neto Alves de Oliveira ◽

Pedro Victor Crescêncio de Freitas ◽

Bruno Fonsêca Feitosa ◽

...

Keyword(s):

Water Content ◽

Storage Temperature ◽

Oxygen Demand ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Total Soluble Solids ◽

Total Solids ◽

Glucose Syrup ◽

The Stability

The objective was to develop and characterize candies in soursop mass, replacing sucrose partially with glucose syrup, and to evaluate the stability during 90 days of storage under different temperatures. Two formulations of candies were prepared with sucrose substitution by glucose syrup, as well as a standard sample with sucrose alone. They were heated and concentrated to 71 °Brix for packaging in polyethylene packages. Afterwards, the candies were stored at 10 and 20 °C in a Biochemical Oxygen Demand (BOD) incubator and 28.1 °C (ambient temperature) for 90 days. During storage, the physical-chemical analyzes were performed: water content, total solids, pH, total titratable acidity, total soluble solids, water content and activity. It wasverified that the storage conditions caused reduction of the values of water content and water activity, besides increasing the values of total solids, total soluble solids and Ratio for all samples and storage conditions. The determining factor for the stability and preservation of product characteristics was the storage temperature; Being 10 ° C the ideal temperature for a better preservation of the candies in the standard formulation and 20 ° C for the added formulations of glucose syrup.

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