scholarly journals Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed ‘Wonderful’ Pomegranate Arils

2016 ◽  
Vol 44 (2) ◽  
pp. 508-517 ◽  
Author(s):  
Samar A.M.A. SHAARAWI ◽  
Assem S.E. SALEM ◽  
Ibrahim M.K. ELMAGHRABY ◽  
Eman A.A. ABD EL-MONIEM
Keyword(s):  
Salicylic Acid ◽  
Calcium Chloride ◽  
Quality Parameters ◽  
Calcium Lactate ◽  
Soluble Solids ◽  
Hue Angle ◽  
Colour Development ◽  
And Control ◽  
Pomegranate Arils

‘Wonderful’ pomegranate arils were treated with 0.5% and 1% of calcium chloride, 0.5% and 1% of calcium lactate, and salicylic acid (1 and 2 mM), then treated and untreated (control) arils packaged in clean (sterilized) plastic containers. Fresh produce was then stored at 5±1 ℃. Assessment of arils quality was carried out at 3-day intervals by evaluating the following quality parameters: appearance, decay, off odor, flavor, total soluble solids, acidity, anthocyanin and vitamin C content, firmness, colour development (L* value and hue angle), and microbial load. Pomegranate arils treated with salicylic acid, calcium chloride, and calcium lactate maintained a general good quality and appearance up to 12 days of storage at 5±1 ℃, with no visible decay and off odor development. The total microbial population was lower in arils treated with salicylic acid, in comparison to treatments with calcium chloride, calcium lactate and control arils. All treatments scored above the limit of marketability, maintaining good quality of fresh-cut produce during storage. However, the use of salicylic acid and calcium chloride helped to keep a better overall quality of arils at the end of the 12-day storage at 5±1 ℃.

scholarly journals Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

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 Preharvest spray application of methyl jasmonate promotes fruit colour and regulates quality in M7 Navel orange grown in a Mediterranean climate

2021 ◽  
pp. 387-393
Author(s):  
Muneer Rehman ◽  
Zora Singh ◽  
Tahir Khurshid ◽  
Rahil Malekipoor ◽  
Vijay Yadav Tokala
Keyword(s):  
Methyl Jasmonate ◽  
Soluble Solids ◽  
Navel Orange ◽  
Total Carotenoid ◽  
Spray Application ◽  
Total Carotenoids ◽  
Solids Concentration ◽  
Hue Angle ◽  
Colour Development

Poor rind colour in cv. M7 Navel (Citrus sinensis L. Osbeck) at harvest time severely affects the profits of the growers in Western Australia. The effects of the preharvest spray application of different concentrations (0, 1.25, 2.5, 5.0 and 7.5 mM) of methyl jasmonate (MJ) on the rind colour development and fruit quality of M7 Navel were investigated at 6 or 3 weeks before anticipated harvest (WBAH) during 2015 and 2016. The preharvest spray application of MJ (5.0 or 7.5 mM) resulted in enhanced rind colour, reduced hue angle (ho) angle (55.7, 54.3) as well as increased citrus colour index (CCI) (11.0, 12.0) and total carotenoid levels (35.3, 58.3 mg kg-1) of flavedo, respectively in M7 Navel, during 2015 and 2016. During 2015, comparatively higher levels of total carotenoid (40.4 mg kg-1) were recorded when MJ was applied at 3 WBAH as a single spray. However, the time of MJ application did not influence hue angle (h°) and CCI. In 2015, all the preharvest MJ treatments except (1.25 mM) exhibited reduced fruit firmness. Furthermore, soluble solids concentration (SSC) in the fruit juice was reduced after MJ treatment. All the MJ treatments showed reduced levels of total sugars and organic acids in the juice, during 2015. In conclusion, MJ (5.0 or 7.5 mM) reduced h° but increased the total carotenoids levels and CCI in the flavedo of M7 Navel orange, when applied as a preharvest spray at 3 WBAH

scholarly journals High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Yong Yu ◽  
Xiuping Jiang ◽  
Hosahalli S. Ramaswamy ◽  
Songming Zhu ◽  
Huanhuan Li
Keyword(s):  
High Pressure ◽  
Calcium Chloride ◽  
Calcium Gluconate ◽  
Color Change ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Calcium Lactate ◽  
Evaluation Scores ◽  
Fresh Cut ◽  
And Control

Effect of high pressure (HP) treatment (200–600 MPa; 0–20 min) on quality of fresh-cut carrot slices was evaluated after presoaking in selected calcium salt solutions (1% calcium chloride, 1% calcium lactate, 1% calcium gluconate, and distilled water as control) for one hour. Results showed that calcium chloride (CaCl2) solution pretreatment was most effective for preserving the hardness of carrot slices at 400 and 600 MPa and this treatment also resulted in the least amount of color change in carrots, followed by calcium lactate, gluconate, and control pretreatments. The average sensory evaluation scores during 9 days of refrigerated storage at 4°C in control, CaCl2, calcium lactate, and calcium gluconate presoaking treatments followed by HP treatment were 6.4 ± 0.5, 8.0 ± 0.5, 7.8 ± 0.4, and 7.6 ± 0.3, respectively, on a zero to 9 scale for quality.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

Effect of Polyolefin Film on the Quality of Kiwifruit with 1-MCP Treatment in Modified Atmosphere Packages

2011 ◽  
Vol 236-238 ◽  
pp. 2769-2772 ◽  
Author(s):  
Xi Hong Li ◽  
Cheng Jun Wang ◽  
Ai Li Wang ◽  
Yao Xiao ◽  
Yao Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Solids Concentration ◽  
And Control ◽  
Soluble Solids Concentration

Kiwifruit is very perishable especially at 20 °C. The quality of kiwifruit with 1-MCP treatment stored at 20 °C in modified packages was investigated. Three different polyolefin films, including 0.03mm thickness polyethylene (PE), 0.03mm and 0.05mm thickness poly (vinyl chloride) (PVC) films, were used as packaging films. Kiwifruit were fumigated with 1-MCP to delay ripeness and then packaged with the three films and control (air). O2 and CO2 concentrations in the packages, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and ascorbic acid were measured. MAP treatments could postpone the increase of TTS, inhibit the reduction of TA, and avoid the decrease of flesh firmness. Kiwifruit packaged in 0.05mm PVC obtained 33% TA more than control fruit and approximate 25 % retention of initial firmness. However, MAP didn’t maintain more ascorbic acid content of kiwifruit. In conclusion, MAP using polyolefin films combination 1-MCP treatment, especially 0.05mm PVC, might be more effective for preserving the quality of kiwifruit.

scholarly journals The Effects of Preharvest 1-Methylcyclopropene (1-MCP) Treatment on the Fruit Quality Parameters of Cold-Stored ‘Szampion’ Cultivar Apples

Agriculture ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 80 ◽  
Author(s):  
Kazimierz Tomala ◽  
Marek Grzęda ◽  
Dominika Guzek ◽  
Dominika Głąbska ◽  
Krystyna Gutkowska
Keyword(s):  
Fruit Quality ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Control Group ◽  
Low Oxygen ◽  
Climacteric Fruit ◽  
Ethylene Content ◽  
Postharvest Treatment ◽  
And Control

Postharvest treatment by 1-methylcyclopropene (1-MCP) for ‘Szampion’ cultivar apples inhibits ripening of climacteric fruit by blocking ethylene receptors, preventing ethylene from binding and eliciting its action. It is also possible to apply 1-MCP preharvest, which so far has not been studied for the ‘Szampion’ cultivar. The aim of this study was to assess the effects of preharvest 1-MCP treatment on the fruit quality parameters of cold-stored ‘Szampion’ cultivar apples in a Polish experiment. Two identical groups of apple trees (6 years, experimental orchard in Warsaw) were included, to obtain studied apples (preharvest 1-MCP treatment with HarvistaTM, 150 g/ha, 7 days before the optimum harvesting window, OHW) and control apples (1-MCP not applied). Apples for the studied group were harvested twice—on 28 September (OHW) and 24 October (delayed harvesting)—and for control group once—on 28 September, as before 24 October the majority of apples fell from trees. Afterwards, apples were stored in an Ultra Low Oxygen chamber (1.2% CO2, 1.2% O2). Apples were assessed in the preharvest period (weekly, six measurements for the studied group, and five measurements for the control group) and postharvest period (monthly, three measurements separately for each harvest time for the studied group and control group). The following parameters were assessed: internal ethylene content (IEC), firmness, total soluble solids (TSS) content, starch index, Streif index, titratable acidity (TA), and color for blush. For the preharvest period, statistically significant differences between the studied group and the control group were observed for IEC, the a* coordinate of color (p < 0.05; for apples treated with 1-MCP lower results), firmness, Streif index, TA (p < 0.05; higher results), and starch index (p < 0.05; no defined trend). For the postharvest period, statistically significant differences between the studied group and the control group were observed for apples harvested in the OHW for firmness (p < 0.05; for apples treated with 1-MCP higher results) and IEC (p < 0.05; no defined trend), while for delayed harvesting the differences were only minor. It may be concluded, that preharvest 1-MCP application makes it possible not only to obtain better results for ‘Szampion’ cultivar apples’ quality parameters, but also allows delayed harvesting without deterioration in quality.

Influence of roasting temperature on physicochemical properties of different coffees

1998 ◽  
Vol 4 (1) ◽  
pp. 59-66 ◽  
Author(s):  
M.D. Ortolá ◽  
L. Londoño ◽  
C.L. Gutiérrez ◽  
A. Chiralt
Keyword(s):  
Quality Parameters ◽  
Soluble Solids ◽  
Volume Increase ◽  
Weight Losses ◽  
Before And After ◽  
Different Temperatures ◽  
Roasting Temperature ◽  
The Mean ◽  
Colour Development ◽  
Different Origins

Arabica and robusta coffees from different origins were characterized before and after roasting at different temperatures (between 220 and 295°C). Samples were roasted (dark roast) until they attained the same colour. Colour development of the ground samples was measured throughout using CIE L*a*b* co-ordinates. The roasting temperature did not affect final weight loss and moisture content of the different coffees significantly, but slight differences were detected in the mean weight losses for the different coffees. Roasting temperature affected bulk and bean densities, grain volume increase, and soluble solids and acidity of coffee extracts. Robusta coffees were less sensitive to the bean volume increase, but showed a stronger temperature effect on the content of soluble solids and in the acidity of the aqueous extract, which can benefit its quality parameters.

scholarly journals Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate

2020 ◽  
Vol 9 (11) ◽  
pp. e62091110205
Author(s):  
Natália Reis Soares ◽  
Patrícia Nogueira Matos ◽  
Aline Andrade Reis ◽  
Fernanda de Azevedo Souza ◽  
Luiz Fernando Ganassali de Oliveira Júnior ◽  
...  
Keyword(s):  
Galacturonic Acid ◽  
Pectin Methylesterase ◽  
Calcium Lactate ◽  
Soluble Solids ◽  
Control Treatment ◽  
Cell Integrity ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Solids Content

The objective of this work was to evaluate the effect of vacuum infusion of pectin methylesterase (PME) and calcium lactate (C6H10CaO6) in maintaining the firmness of minimally processed papaya, in order to maintain the quality and cellular integrity of the fruit. After minimal processing, the treatments used were: fruit without infusion (control), with H2O infusion, with PME infusion, with C6H10CaO6 infusion and with PME+C6H10CaO6 infusion. At zero times, four and eight days of storage, analyzes of total galacturonic acid, methanol, cell integrity, vitamin C, pH, acidity, soluble solids, damage, freshness and contamination were performed. Papaya treated with the PME+calcium combination showed an increase in firmness (5.8 N) on the eighth day of storage, differing from the control treatment (1.3 N), reporting the least leakage of electrolytes. On the fourth day, the fruit treated with PME+C6H10CaO6 showed the highest content of galacturonic acid and on the eighth day the highest content of methanol, indicating an effective action of the enzyme PME and calcium in this period. The PME+C6H10CaO6 treatment was effective in maintaining and improving the quality of papaya while preserving freshness, soluble solids content, acidity and pH throughout storage.

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