CHARACTERIZATION OF RIPENING STAGES OF MYRTLE FRUIT

ABSTRACT The myrtle (Eugenia gracillima Kiaersk.) is a native fruit species in the Chapada of Araripe, state of Pernambuco, Brazil. The fruits are collected from the wild and are consumed fresh or processed as pulp, juice, jelly, liquor or desserts. Myrtle fruit production is of significant socioeconomic value for the region and, therefore, the description of myrtle fruit ripening stages may contribute to the development of its production chain. As a result, the objective of the present study was to evaluate the physical, quality and ripening changes of myrtle fruits at different developmental stages. The fruits were picked at five distinctive stages and evaluated for longitudinal and transverse diameters; fresh, dry and water mass; water contents; soluble solids (SS); titratable acidity (TA); pH; SS/TA ratio; carbohydrates (starch, total, reducing and nonreducing sugars); ascorbic acid; total pectin, soluble pectins and percentage of pectin solubilization; polymeric, oligomeric and dimeric phenolics; total anthocyanins, carotenoids and chlorophyll; and yellow flavonoids. Along fruit ripening processes increases in SS, anthocyanins and carotenoids, in the SS/TA ratio and of percentages of pectin solubilization were determined. On the other hand, decreases in TA and total chlorophyll were observed. The ripening stage at which peel color is completely dark red (ripening stage 4) is most appropriate to harvest myrtle fruits for human consumption.

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Non-host status of papaya cultivars to the oriental fruit fly, Bactrocera dorsalis (Diptera: Tephritidae), in relation to the degree of fruit ripeness

International Journal of Tropical Insect Science ◽

10.1017/s1742758416000242 ◽

2016 ◽

Vol 37 (01) ◽

pp. 19-29 ◽

Cited By ~ 2

Author(s):

Domingos Cugala ◽

João Jone Jordane ◽

Sunday Ekesi

Keyword(s):

Fruit Ripening ◽

Market Access ◽

Fruit Fly ◽

Fruit Flies ◽

Bactrocera Dorsalis ◽

Laboratory Evaluation ◽

Ripening Stage ◽

Field Cage ◽

Major Barrier ◽

Ripening Stages

AbstractPhytosanitary measures are a major barrier to trade in papaya. We assessed the infestation of tephritid fruit flies on different stages of maturity of papaya, to determine its non-host stage of maturity, for market access. Papaya fruits were collected from Kilifi and Embu counties, Kenya from March 2013 to December 2014, to assess the level of infestation by fruit flies according to the degree of fruit ripening. In all locations, no fruit fly infestation was recorded on papaya when fruits were at the 0, 25 and 50% yellow fruit ripening stage.Bactrocera dorsalis(Hendel) was, however, observed attacking fruits when papaya fruits were at 75 and 100% all yellow (fully ripe fruit ripening stage) with infestations of 0.19−0.51B. dorsalis/kg fruit and 0.24−1.24B. dorsalis/kg fruit, respectively, in all locations. Field cage exposure ofB. dorsalisto fruits of five papaya cultivars—‘Papino’, ‘Neo Essence’, ‘Sunrise Solo’, ‘Tainung No. 1’ and ‘Tainung No. 2’ in Manica Province, Mozambique—showed thatB. dorsalisdid not infest fruits at 0, 25 and 50% yellow ripening stages at the densities of 50 and 100 flies per cage. However, at 75% yellow ripening stage, up to 13.1 pupae/kg of fruits was recorded at a density of 150 flies per cage in Tainung No. 1, and infestation ranged from 4.5 to 136 pupae/kg fruits at 100% yellow ripening stage across all the cultivars and infestation densities. Laboratory evaluation of volatiles emanating from freshly crushed papaya pulp of four cultivars: ‘Sunrise Solo’, ‘Red Lady’, ‘Papayi’ and ‘Apoyo’ on egg viability ofB. dorsalisshowed that at 0, 25 and 50% yellow, egg hatchability was inhibited, suggesting that semiochemical compounds present in green tissues of papaya prevent egg development, although this effect was variable across the four cultivars and ripening stages. Export papaya is harvested at less than 40% yellow ripening stage. Our results, therefore, suggest that quarantine treatment for fruits at this ripening stage is inconsequential, asB. dorsalisdoes not infest papaya fruits at this stage; thus, authorities should permit entry of these papaya cultivars of less than 40% yellow ripening stage to quarantine-sensitive markets.

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Quality aspects of pepino dulce fruits in distinct ripening stages, packaging forms and storage conditions

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.30018 ◽

2020 ◽

Vol 23 ◽

Author(s):

Neide Botrel ◽

Raphael Augusto de Castro e Melo

Keyword(s):

Fruit Quality ◽

Block Design ◽

Titratable Acidity ◽

Storage Conditions ◽

Matter Content ◽

Soluble Solids ◽

Small Scale ◽

Dry Matter Content ◽

Ripening Stages ◽

Quality Aspects

Abstract Pepino dulce (Solanum muricatum Aiton) or Pepino has been growing to produce edible, juicy and attractive fruits. The imported fruits and national small scale of Pepino dulce production are currently stored and commercialized under the absence of postharvest handling recommendations. Therefore, this work aimed to evaluate the quality aspects of Pepino dulce fruits in distinct ripening stages, forms of packaging and conditions of storage. The trial was conducted in a 2x2x2 factorial scheme - 2 ripening stages (ripe and immature) x 2 forms of packaging (with and without wrapping in plastic film) x 2 conditions of storage (room: 25 °C ± 2 ºC and 57% ± 5% of relative humidity (RH); cold: under refrigeration 10 °C ± 2 °C and 85% ± 5% of RH) – in a complete randomized block design. Fruit quality attributes, such as vitamin C, chemical and phenolic content, fruit color (mesocarp), firmness, dry matter content, total titratable acidity (TA), total soluble solids and pH, were evaluated. Fruits showed a centesimal composition with low calories and a significant content of potassium (K), phosphorus (P) and magnesium (Mg), which can contribute to the daily supply of these elements. For commercialization purposes, the association of packaging (plastic wrapping film) and refrigerated storage (cold: 10 °C ± 2 °C and 85% ± 5% of RH) to maintain the characteristics of fruit quality after a 15 days period is more important than its individual use.

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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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1-Methylcyclopropene delays tomato fruit ripening

Horticultura Brasileira ◽

10.1590/s0102-05362002000400030 ◽

2002 ◽

Vol 20 (4) ◽

pp. 659-663 ◽

Cited By ~ 12

Author(s):

Celso Luiz Moretti ◽

Alessandra L. Araújo ◽

Waldir Aparecido Marouelli ◽

Washington Luiz C. Silva

Keyword(s):

Fruit Ripening ◽

Skin Color ◽

Tomato Fruit ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Ambient Conditions ◽

Total Carotenoids ◽

Cold Room ◽

Tomato Fruit Ripening

Tomato (Lycopersicon esculentum Mill.) fruits, cv. Santa Clara, were harvested at the breaker stage from commercial fields in Brazlândia, Brazil, to investigate the ability of 1-methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size (diameter = 80±5 mm) and mass (m = 130±10 g), placed inside hermetically sealed boxes, and 1-MCP was applied for 12 hours (T = 22±1°C; RH = 80-85%) at four different concentrations: 0 (control), 250, 500 and 1000 mL.L-1. Fruits were held at ambient conditions (T = 23±2°C; RH 80-85%) for 2 days and then stored inside a cold room (T = 20±1°C; RH = 85-95%). Every 3 days, during a 15-day period, fruits were analyzed for firmness, total soluble solids, titratable acidity, external color, and total carotenoids. Firmness of fruit treated with 1000 mL.L-1 was about 88% higher than control fruits after 17 days. The a*/b* ratio, an indicator of skin color, for fruit treated with 1000 mL.L-1 of 1-MCP was 38% lower than control fruits at the end of the storage period. Treatments with higher concentrations of 1-MCP delayed total carotenoids synthesis and color development. Control fruits stored for 17 days had about 190% more total carotenoids than fruits treated with 1000 mL.L-1 of 1-MCP. Postharvest application of 1-MCP was an efficient method to delay tomato fruit ripening. As 1-MCP concentration increased, ripening was further delayed. Tomatoes treated with 250, 500, and 1000 mL.L-1 of 1-MCP were delayed by 8 to 11, 11 to 13 and 15 to 17 days, respectively.

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Transcriptome Analysis of ‘Haegeum’ Gold Kiwifruit Following Ethylene Treatment to Improve Postharvest Ripening Quality

Agronomy ◽

10.3390/agronomy10040487 ◽

2020 ◽

Vol 10 (4) ◽

pp. 487 ◽

Cited By ~ 2

Author(s):

Shimeles Tilahun ◽

Han Ryul Choi ◽

Hyok Kwon ◽

Sung Min Park ◽

Do Su Park ◽

...

Keyword(s):

Fruit Ripening ◽

High Throughput Sequencing ◽

De Novo ◽

Average Length ◽

Titratable Acidity ◽

Differentially Expressed ◽

Soluble Solids ◽

Sequencing Platform ◽

Ethylene Treatment ◽

Control Fruit

Fruit ripening involves changes in physical, physiological and metabolic activities through the actions of enzymes and regulatory genes. This study was initiated to identify the genes related to the ripening of kiwifruit. Gold ‘Haegeum’ kiwifruit is a yellow-fleshed kiwifruit cultivar usually used for fresh marketing. The fruit is harvested at a physiologically mature but unripe stage for proper storage, marketing distribution and longer shelf life. To identify the differentially expressed genes (DEGs) during ripening, fruit treated with ethylene were compared with control fruit that ripened naturally without ethylene treatment. Firmness, respiration rate, ethylene production rate, total soluble solids (TSS), titratable acidity (TA), brix acid ratio (BAR) and overall acceptability were taken during the study as fruit ripening indicators. Total mRNAs were sequenced by Illumina high-throughput sequencing platform and the transcriptome gene set was constructed by de novo assembly. We identified 99,601 unigenes with an average length of 511.77 bp in transcriptome contigs. A total of 28,582 differentially expressed unigenes were identified in the ethylene treatment vs. control. Of these 28,582 unigenes, 13,361 and 15,221 genes were up- and downregulated, respectively, in the treated fruit. The results also showed that 1682 and 855 genes were up- and downregulated, respectively, more than 2-fold at p < 0.05 in fruit treated with ethylene as compared with the control fruit. Moreover, we identified 75 genes showing significantly different expression; 42 were upregulated, and 33 were downregulated. A possible category of the identified ripening-related genes was also made. The findings of this study will add to the available information on the effect of ethylene treatment on ripening and the related changes of kiwifruit at the genomic level, and it could assist the further study of genes related to ripening for kiwifruit breeding and improvement.

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Physical-chemical properties of exotic and native Brazilian fruits

Acta Agronómica ◽

10.15446/acag.v68n3.55934 ◽

2019 ◽

Vol 68 (3) ◽

pp. 175-181 ◽

Cited By ~ 1

Author(s):

Veridiana Zocoler de Mendonça ◽

Rogério Lopes Vieites

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Chemical Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

High Concentration ◽

Bioactive Substances ◽

Fruit Species ◽

Physical Chemical ◽

Spondias Purpurea

Many fruit species are still not well-studied, despite being rich in bioactive substances that have functional properties. The objective of this article was to evaluate the antioxidant potential and characterize the physical-chemical characteristics of unconventional brazilian fruits (cabeludinha - Myrciaria glazioviana, sapoti - Manilkara zapota, pitomba - Talisia esculenta, yellow gumixama - Eugenia brasiliensis var. Leucocarpus and seriguela - Spondias purpurea). Total soluble solids, pH, titratable acidity, sugars, pigments, phenolic compounds and antioxidant capacity were measured. Mature fruits were used in the analyses. Pitomba had high levels of soluble solids, 24.6 °Brix, while sapoti had 0.05 g malic acid 100 g-1 pulp. Yellow grumixama and seriguela had the highest concentrations of anthocyanins and carotenoids. Cabeludinha had a high concentration of phenolic compounds, 451.60 mg gallic acid 100 g-1 pulp. With the exception of sapoti, all fruits had a high antioxidant capacity (> 95%).

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Quality of papaya hybrid grown under different irrigation depths

Engenharia Agrícola ◽

10.1590/s0100-69162013000400025 ◽

2013 ◽

Vol 33 (4) ◽

pp. 865-875 ◽

Cited By ~ 3

Author(s):

Mônica S. da Silva ◽

Alberto S. de Melo ◽

Juarez P. Pedroza ◽

Josivanda P. Gomes ◽

Sebastião de Oliveira M. Júnior

Keyword(s):

Titratable Acidity ◽

Fruit Production ◽

Soluble Solids ◽

Semiarid Region ◽

Replacement Rate ◽

Productive Potential ◽

Irrigation Depth ◽

Brazilian Northeast ◽

Longitudinal Diameter

Irrigation is a practice widely used in fruit production in the Brazilian Northeast region, including in the papaya crop in order to increase their productivity. For the purpose of knowing the productive potential of papaya hybrid irrigated, an experiment was carried out in order to evaluate the performance of a papaya hybrid under different irrigations depths. Four irrigation depths (50, 75, 100 and 125% of ETo) were tested and the reference evapotranspiration was calculated by the Penman-Monteith model. The hybrid papaya used was UENF/Caliman 01, which was planted in single rows, spaced 4 x 2m from each other, and irrigated by dripping. The experimental design in randomized blocks was used with six replications and three plants per plot. The following variables were evaluated: transversal diameter, longitudinal diameter, pulp thickness, external and internal appearances, soluble solids, titratable acidity, pulp pH and soluble solids/titratable acidity relation. The higher transversal and longitudinal diameters of the fruit were obtained applying an irrigation depth of about 108% of evapotranspiration. The UENF/Caliman 01 hybrid can be cultivated in the semiarid region of the State of Paraiba, Brazil, with replacement rate of 100% ETo, without compromising the quality of the fruits.

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Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene

Bragantia ◽

10.1590/s0006-87052006000400003 ◽

2006 ◽

Vol 65 (4) ◽

pp. 553-558 ◽

Cited By ~ 5

Author(s):

Ilana Urbano Bron ◽

Angelo Pedro Jacomino ◽

Ana Luiza Pinheiro

Keyword(s):

Ascorbic Acid ◽

Skin Color ◽

Color Change ◽

Titratable Acidity ◽

Soluble Solids ◽

Ripening Stages ◽

Lower Effect ◽

Chemical Attributes ◽

Stage 1 ◽

Physical And Chemical

The 1-methylcyclopropene (1-MCP) has been used to extent postharvest life of various species. Generally, 1-MCP effectiveness decreases when applied in fruits at advanced ripening stages. The aim of this work was to verify the influence of ripening stages on some physical and chemical attributes of 'Golden' papaya treated with 1-MCP. Papayas were harvested at five ripening stages and treated with 100 nL L-1 of 1-MCP during 12 hours at 23ºC. Fruit skin color and pulp firmness were daily analyzed while soluble solids, titratable acidity and ascorbic acid were evaluated when fruit reached the consumption firmness (20 N). 1-MCP delayed firmness loss during fruit ripening of all ripening stages. The use of 1-MCP prejudices the softening of fruit harvested at stage 0 (totally green), which did not reach the consumption firmness. Although 1-MCP application at early stages was responsible for a significant increment in commercialization period, treated fruit stayed in the consumption condition for few days. When applied to a more advanced stage, 1-MCP not only increased the commercialization period, but also prolonged the period in that fruit stayed in consumption condition. 1-MCP also delayed the color change, but with a lower effect when compared to firmness retention. Ascorbic acid, titratable acidity and soluble solids were not influenced by 1-MCP application. The application of 1-MCP in fruit harvested at more advanced ripening stages could be an interesting practice since it does not prevent the ripening and still could prolong the period in which fruit stay in consumption condition.

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Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

Journal of Chemistry ◽

10.1155/2017/3497216 ◽

2017 ◽

Vol 2017 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Alexandra M. G. N. Mamede ◽

Antonio G. Soares ◽

Eder J. Oliveira ◽

Adriana Farah

Keyword(s):

Native Species ◽

Sugar Content ◽

Titratable Acidity ◽

Passion Fruit ◽

Soluble Solids ◽

Volatile Composition ◽

Fruit Species ◽

Ethyl Butanoate ◽

Methyl Butanoate ◽

First Time

Passiflora alata Curtis (sweet passion fruit) is a native species grown in South America, especially in Brazil. In addition to being aromatic, its pulp is sweeter and less acidic compared to traditional commercial passion fruits, and this makes it highly appreciated for fresh consumption. Its aroma is also very distinct from other passion fruit species but it has not been characterized so far. In the present study, for the first time, the volatile composition of sweet passion fruit was investigated. Two genotypes (BGM004 and BGM163) were evaluated and two SPME fibers were tested. Forty-five volatile compounds were properly identified and semiquantified. The carboxen-polydimethylsiloxane (CAR/PDMS) fiber presented better performance regarding both number and concentration of compounds. Esters and terpenes were the main volatile classes. Methyl butanoate, methyl (E)-2-butenoate, ethyl butanoate, ethyl (E)-2-butenoate, methyl 2-hexenoate, and ethyl-2-hexenoate were among major compounds. As complementary results, sugar content, titratable acidity, pH, and total soluble solids were evaluated.

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Potential for Increasing Southern Highbush Blueberry Flavor Acceptance by Breeding for Major Volatile Components

HortScience ◽

10.21273/hortsci.48.7.835 ◽

2013 ◽

Vol 48 (7) ◽

pp. 835-843 ◽

Cited By ~ 12

Author(s):

Jessica L. Gilbert ◽

Michael L. Schwieterman ◽

Thomas A. Colquhoun ◽

David G. Clark ◽

James W. Olmstead

Keyword(s):

Volatile Compounds ◽

Developmental Stages ◽

Titratable Acidity ◽

Vaccinium Corymbosum ◽

Harvest Date ◽

Soluble Solids ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Highbush Blueberry ◽

Southern Highbush

Previously, when selecting for flavor in the University of Florida southern highbush blueberry (SHB, Vaccinium corymbosum L. hybrids) breeding program, sugar/acid ratios and breeder preference were the only factors considered. A more precise method of evaluating flavor would include volatile compounds that may also contribute to the flavor experience. Therefore, volatile profiles of five SHB cultivars (Farthing, FL01-173, Scintilla, Star, and Sweetcrisp) were compared using gas chromatography–mass spectrometry. All cultivars were harvested on four separate dates within the harvest season, and fruit from each cultivar were also harvested at four developmental stages on the first harvest date. Among the cultivars, soluble solids content and volatile production tended to increase with fruit maturity, whereas titratable acidity decreased. All volatile components were more variable than measures of sugars and acids during the harvest season. Many of the volatiles present varied significantly between harvest dates, resulting in significant genotype × environment interactions during the harvest season. A closer examination of linalool, trans-2-hexenol, trans-2-hexenal, hexanal, and 1-penten-3-ol, five volatile compounds commonly associated with blueberry flavor, showed cultivar, developmental stage, and harvest date differences for each volatile. ‘Star’ experienced the least variation through the harvest period.

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