Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

This study aimed to evaluate the effect of different levels of relative humidity (RH) on the maintenance of Postharvest quality of 'Niagara Rosada' table grapes after cold storage at 0.5°C for 21 days. A completely randomized design was used, with five replicates of 18 clusters per treatment. The selected levels of relative humidity were 85, 90, 95 and 100%, obtained by means of electronic humidity controllers. The fruits were evaluated in relation to rot incidence, berry cracking, browning rate, respiratory rate, titratable acidity, soluble solids, resistance to abscission, berry drop and weight loss. The evaluations were assessed at 20 days of storage and after two and four days of shelf-life (20°C; 85% RH). The results showed that as higher as relative humidity, higher is rot incidence and that the variables rachis browning and weight loss were inversely related to relative humidity. Resistance to abscission at the end of storage was higher when humidity ranged between 90 and 95%, but it was not affected after transfer to shelf-life from cold storage. Relative humidity ranging between 90 and 95% offer the best conditions to maintain the Postharvest quality of 'Niagara Rosada' table grapes

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Products of Lactobacillus delbrueckii subsp. bulgaricus Strain F17 and Leuconostoc lactis Strain H52 Are Biopreservatives for Improving Postharvest Quality of ‘Red Globe’ Grapes

Microorganisms ◽

10.3390/microorganisms8050656 ◽

2020 ◽

Vol 8 (5) ◽

pp. 656 ◽

Cited By ~ 1

Author(s):

Xiang Fang ◽

Qinchun Duan ◽

Zhuo Wang ◽

Fuyun Li ◽

Jianxiong Du ◽

...

Keyword(s):

Weight Loss ◽

Decay Rate ◽

Titratable Acidity ◽

Inhibitory Effect ◽

Lactobacillus Delbrueckii ◽

Soluble Solids ◽

Postharvest Quality ◽

Table Grapes ◽

Solids Content

‘Red Globe’ table grapes are large, edible, seeded fruit with firm flesh that tastes good, but can have poor postharvest shelf-life. This study was conducted to explore the effects of products of Lactobacillus delbrueckii subsp. bulgaricus strain F17 and Leuconostoc lactis strain H52 on ‘Red Globe’ table grapes for the enhancement of shelf-life and improvement of grape quality characteristics during postharvest storage. Strains F17 and H52 were isolated from traditional fermented yak milk obtained in the Qinghai–Tibetan Plateau. Samples from untreated and treated grapes were analyzed for physicochemical, biochemical, and microbiological properties (weight loss, decay rate, pH, total soluble solids content, titratable acidity, total phenols, sensory evaluation, and microbial growth) for 20 days. The results demonstrated that supernatants from both strains significantly reduced weight loss, decay rate, aerobic mesophilic bacteria, and coliform bacteria counts; delayed maturity and senescence of table grapes; and reduced titratable acidity and total phenols. However, the supernatant of strain F17 was more effective and resulted in better sensory evaluations and had a significant inhibitory effect on yeast and molds by day 5. Meanwhile, the supernatant from strain H52 had a significant inhibitory effect on fungi over the whole storage period. In addition, the results of the Pearson correlation analysis suggested that weight loss, decay rate, total soluble solids content, and microorganisms were highly correlated with the sensory evaluation data and quality of postharvest grapes when treated with the products of strain F17. On the basis of these data and sensory organoleptic qualities, the supernatant containing products from strain F17 had the best potential as a biopreservative to improve the postharvest quality of ‘Red Globe’ table grapes.

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Postharvest Quality of Lychee Fruit: Role of Relative Humidity and Panicle

HortScience ◽

10.21273/hortsci.32.3.433d ◽

1997 ◽

Vol 32 (3) ◽

pp. 433D-433

Author(s):

T. Vilasachandran ◽

Steven A. Sargent

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Hue Angle ◽

Pericarp Color ◽

Pericarp Browning

Pericarp browning, weight loss, and the associated quality deterioration are the unsolved postharvest problems of lychee (Litchi chinensis Sonn.). Freshly harvested fruits (`Brewster') were stored ± plastic wrap (99% and 84% relative humidity, RH, respectively) and ± panicle at 5°C for 18 days to simulate commercial handling scenarios. There were no significant losses in pericarp color (L*, hue angle, chroma value), total soluble solids, and total sugars from initial values for wrapped fruits. Wrapped lychees were 100% marketable, compared to 17% for unwrapped fruits. The former retained higher weight, moisture content and total titratable acidity (TTA, pulp), and lower pulp pH. Colletotrichum sp., Cladosporium sp., and Alternaria sp. caused decay in 56% of unwrapped fruits, whereas wrapped fruits were free of decay. Fruits with panicles had significantly higher weight loss (3%) than clipped fruits for both wrapped and unwrapped fruits. Pulp TTA tended to decrease and pH to increase more in fruits with panicle. Postharvest quality of lychee fruits was significantly extended by removing the panicle and maintaining nearly saturated RH during handling and storage.

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The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions

Advances in Agriculture ◽

10.1155/2019/5085636 ◽

2019 ◽

Vol 2019 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Benson Maina ◽

Jane Ambuko ◽

Margaret J. Hutchinson ◽

Willis O. Owino

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Beta Carotene ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Postharvest Quality ◽

Mango Fruit ◽

Carotene Content

Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit.

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Postharvest quality of ‘Galaxy’ apples submitted to the treatment with 1-MCP and different cooling times between harvest and cold storage

Ciência Rural ◽

10.1590/0103-8478cr20160926 ◽

2017 ◽

Vol 47 (8) ◽

Author(s):

Crizane Hackbarth ◽

Cristiano André Steffens ◽

Cassandro Vidal Talamini do Amarante ◽

Mayara Cristiana Stanger ◽

Auri Brackmann

Keyword(s):

Relative Humidity ◽

Fruit Quality ◽

Cold Storage ◽

Skin Color ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Flesh Firmness ◽

And Storage

ABSTRACT: In this research it was evaluated if the use of 1-methylcyclopropene (1-MCP), associated to different cooling times between the harvest and storage, replaces the pre-cooling in ‘Galaxy’ apples. Treatments were arranged in a factorial scheme, combining the following factors: application of 1-MCP (with or without) and different times between harvest and cooling (24 hours, 96 hours, 144 hours and 192 hours in 2013; and 24 hours, 48 hours, 144 hours and 240 hours in 2014). After four months of cold storage (1.0±0.2°C/92±5% RH - Relative Humidity) were evaluated: flesh firmness, texture, titratable acidity (TA), soluble solids (SS) and skin color. Apples treated with 1-MCP showed greater flesh firmness, texture and SS, in both years, and more TA and lower incidence of mealy flesh compared to apples not treated with 1-MCP in 2013. The 1-MCP was effective in maintaining the fruit quality, even with the cooling delay of up to 240 hours. Cooling delay of 192 hours and 240 hours in ‘Galaxy’ apples not treated with 1-MCP should be avoided because it reduces the quality of fruits.

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Effect of Gum Arabic and Starch-Based Coating and Different Polyliners on Postharvest Quality Attributes of Whole Pomegranate Fruit

Processes ◽

10.3390/pr10010164 ◽

2022 ◽

Vol 10 (1) ◽

pp. 164

Author(s):

Tatenda Gift Kawhena ◽

Umezuruike Linus Opara ◽

Olaniyi Amos Fawole

Keyword(s):

Weight Loss ◽

Effective Treatment ◽

Cold Storage ◽

High Density Polyethylene ◽

Gum Arabic ◽

Soluble Solids ◽

Postharvest Quality ◽

Respiration Rates ◽

Pomegranate Fruit

This study investigated the effect of gum Arabic and starch-based coating and two polyliners (Liner 1-micro-perforated Xtend® and Liner 2-macro-perforated high-density polyethylene) on whole ‘Wonderful’ pomegranate fruit during cold storage (5 ± 1 °C and 95 ± 2% RH). Uncoated (UC) and coated (GAMS) fruit were packaged into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high) with (GAMS + Liner 1, GAMS + Liner 2, UC + Liner 1 and UC + Liner 2) or without (UC and GAMS) polyliners. After 42 d, treatment GAMS + Liner 1 recorded the least weight loss (4.82%), whilst GAMS recorded lower (8.77%) weight loss than UC + Liner 2 (10.07%). The highest (24.74 mLCO2 kg−1h−1) and lowest (13.14 mLCO2 kg−1h−1) respiration rates were detected in UC and GAMS + Liner 1, respectively. The highest and lowest total soluble solids were recorded for GAMS (16.87 °Brix), and GAMS + Liner 1 (15.60 °Brix) and UC + Liner 1 (15.60 °Brix), respectively. Overall, no decay was detected for coated fruit packaged with either Liner 1 or Liner 2. Therefore, the combination of GAMS with Xtend® polyliners proved to be an effective treatment to maintain the quality of ‘Wonderful’ pomegranates during storage.

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

Agriculture ◽

10.3390/agriculture11090892 ◽

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.

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Melatonin treatment improves the shelf-life and postharvest quality of table grape (Vitis labrusca L. cv. ‘Fengzao’)

Journal of Berry Research ◽

10.3233/jbr-200569 ◽

2020 ◽

Vol 10 (4) ◽

pp. 665-676

Author(s):

Ya-Dan Sun ◽

Da-Long Guo ◽

Sheng-Di Yang ◽

He-Cheng Zhang ◽

Lei-Lei Wang ◽

...

Keyword(s):

Dna Methylation ◽

Shelf Life ◽

Soluble Solids ◽

Postharvest Quality ◽

Vitis Labrusca ◽

Physiological Indicators ◽

Treatment Groups ◽

Table Grapes

BACKGROUND: Melatonin (MT) is an endogenous indoleamine that regulates senescence progression and stress response in plants. OBJECTIVE: Here, we investigated the effect of MT on the shelf-life and postharvest quality of table grapes (Vitis labrusca L. cv. ‘Fengzao’). METHODS: After harvesting, ‘Fengzao’ grapes were immersed in MT solution at various concentrations (0 [as control], 0.05, 0.1, 0.5 and 1.0 mM for 2 h and stored at 24±1 for 15 days. Physiological indicators including weight loss rate, firmness, contents of total soluble solids (TSSs), ascorbic acid (AsA), malondialdehyde (MDA), hydrogen peroxide (H2O2), and activities of catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were investigated. Additionally, the DNA methylation rate of ‘Fengzao’ grapes were measured using the methylation-sensitive amplification polymorphism (MSAP) technique. RESULTS: Application of MT effectively delayed grape senescence in all treatment groups compared with the control, with the longest delay observed in the 0.5 mM treatment. Additionally, the rate of DNA methylation decreased in all the 0.5 mM MT treatment groups, indicating a potential role of MT in demethylation. CONCLUSIONS: Our results suggest that the exogenous application of MT can delay the senescence of grapes during postharvest.

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Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

Journal of Agricultural Science ◽

10.5539/jas.v10n11p401 ◽

2018 ◽

Vol 10 (11) ◽

pp. 401

Author(s):

T. A. Oliveira ◽

C. A. Paiva ◽

A. C. Silva ◽

L. V. Nascimento ◽

R. H. L. Leite ◽

...

Keyword(s):

Weight Loss ◽

Reducing Sugars ◽

Soluble Sugars ◽

Titratable Acidity ◽

Cassava Starch ◽

Soluble Solids ◽

Postharvest Quality ◽

Total Soluble Sugars ◽

Randomized Design

This study aimed to evaluate postharvest quality of Tommy Atkins mangoes treated with starch cassava and chitosan based coatings. Mango fruits were collected at physiological maturity. After cleaning, weighing and identification, fruits were submitted to the respective treatments and stored for 35 days in the Laboratório de Tecnologia de Alimentos, with weekly evaluations under refrigeration 13±1 ºC and 90±5% RH. The experiment was conducted in a completely randomized design, in factorial scheme with four treatments: control, cassava starch (CS), chitosan (CH), and cassava starch/chitosan (CS/CH) at a concentration of 2%, and six storage periods (0, 7, 14, 21, 28 and 35 days) with four replications. Fruits were evaluated in: appearance, weight loss, external color: luminosity and ΔE, pulp firmness, titratable acidity, soluble solids content, starch, total soluble sugars, reducing sugars and sucrose. Data were submitted to analysis of variance using SISVAR software and compared by Scott-Knott test at 5% of probability. It was observed a reduction in appearance, pulp firmness, titratable acidity, starch and reducing sugars and increase in weight loss, luminosity, ΔE, soluble solids, total soluble sugars and non-reducing sugars during storage. CS/CH coated fruits reported higher notes of appearance, lower weight loss and maintained color. Quality of physicochemical attributes: soluble solids, starch, total soluble sugars, reducing sugars and non-reducing sugars were strongly retarded.

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COMBINED TREATMENTS OF MODIFIED ATMOSPHERE PACKAGING WITH AMINOETHOXYVINYLGLYCINE MAINTAINED FRUIT QUALITY IN SWEET CHERRY THROUGHOUT COLD STORAGE AND SHELF LIFE

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2019.5.2 ◽

2019 ◽

Vol 18 (5) ◽

pp. 13-26 ◽

Cited By ~ 1

Author(s):

Saadet Koc Guler ◽

Orhan Karakaya ◽

Medeni Karakaya ◽

Burhan Ozturk ◽

Erdal Aglar ◽

...

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Cold Storage ◽

Sweet Cherry ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Titratable Acidity ◽

Modified Atmosphere ◽

Hue Angle

The effects of combined aminoethoxyvinylglycine (AVG) and modified atmosphere packaging (MAP) treatments on quality attributes of ‘0900 Ziraat’ sweet cherry fruit during the cold storage and shelf life were investigated in this study. Significantly lower weight loss and decay ratios were observed in all treatments throughout the cold storage period as compared to the control. A similar case was also observed referring to the shelf life. MAP treatments were found to be more effective in retarding the weight loss and decay ratio. Higher hue angle values were measured from AVG-treated fruit at harvest. Similarly, hue angle of AVG and MAP-treated fruit were also higher than for the control in all periods of cold storage and on the 7th and 21st day of shelf life. AVG-treated fruit had higher firmness values than the control at harvest. However, higher firmness values were measured from MAP-treated fruit during the cold storage and shelf life. At the end of cold storage, lower SSC and higher titratable acidity values were observed in AVG and MAP-treated fruit than in the control. AVG + MAP treatments yielded significantly higher vitamin C, total phenolics and antioxidant activity values than the control. Contrarily, the control fruit had significantly higher total monomeric anthocyanin than the other treatments. Based on current findings, it was concluded that combined AVG + MAP treatments could be used as a beneficial tool to maintain the quality of sweet cherry fruit throughout the cold storage and shelf life.

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Effect of nano zeolite and potassium permanganate on shelf life and quality of cut apple

International Journal of Life Sciences ◽

10.3126/ijls.v9i2.12050 ◽

2015 ◽

Vol 9 (2) ◽

pp. 55-60 ◽

Cited By ~ 4

Author(s):

Fereshteh Khosravi ◽

Mahdyeh Khosravi ◽

Elnaz Pourseyedi

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Potassium Permanganate ◽

Life Sciences ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Total Soluble Solids ◽

Preserved Fruit

In the present study the extended storage life of cut apples (Red Delicious) examined using nano zeolite particles and potassium permanganate. Titratable acidity, total soluble solids, pH and weight loss was measured .Visual observations of fruits during storage were investigated. The results showed that pH, soluble solids and fruit weight loss has increased during storage. The acidity of fruits stored with nano zeolite was less decreased as compared with potassium permanganate. The growth of moulds on preserved fruit with nano zeolite was much less after 10 days of storage as compared with potassium permanganate.DOI: http://dx.doi.org/10.3126/ijls.v9i2.12050 International Journal of Life Sciences 9 (2) : 2015; 55-60

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