scholarly journals Post-harvest quality of papaya coated with polivinilic alcohol and maize starch

2021 ◽  
Vol 45 ◽  
Author(s):  
Mariana Teixeira Pigozzi ◽  
Vanessa Mendes Silva ◽  
Fabrícia Queiroz Mendes ◽  
Isadora Rebouças Nolasco de Oliveira ◽  
Allan Robledo Fialho e Moraes ◽  
...  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Maize Starch ◽  
Post Harvest ◽  
Solids Concentration ◽  
Postharvest Life ◽  
Soluble Solids Concentration

ABSTRACT Climacteric fruits have short postharvest shelf life. Coating is an alternative to minimize fruit ripening and post-harvest losses. Maize starch (S) and polivinilic alcohol - PVOH (P), isolated or blended, can be used in the formulation of coatings. However, little is known about the potential of PVOH-containing coatings in postharvest conservation of fruits. Papaya were aftercoated with 5 coating formulations: 3% starch (S), 3% PVOH (P), 2.25% S + 0.75% P, 1.5% S + 1.5% P and 0.75% S + 2.25% P. The fruits were kept at room temperature (20 ± 5 °C and 70 ± 10% RH) and physicochemical characteristics were evaluated for up to eight days. Uncoated fruits were used as control. In general, maize starch and PVOH. In general, maize starch and PVOH coatings reduced the weight loss and did not affect total soluble solids concentration. 3% PVOH coating increased the acidity and decreased the pH of the fruits, and excessively inhibited gas exchange between fruit and the environment. In this study, 3% maize starch coating was more efficient in prolonging the postharvest life of papaya.

scholarly journals STORAGE LIFE AND QUALITY OF BLACKBERRY FRUIT WHEN HELD AT TEMPERATURES GREATER THAN 1C

HortScience ◽  
1994 ◽  
Vol 29 (7) ◽  
pp. 737f-737
Author(s):  
P. Perkins-Veazie ◽  
J.K. Collins ◽  
J.R. Clark
Keyword(s):  
Weight Loss ◽  
Temperature Effects ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Storage Life ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Solids Concentration ◽  
Soluble Solids Concentration

The storage life of blackberry fruit is generally `2 to 3 days when stored at 1C. This study was done to determine the maximum storage life among erect blackberry cultivars, and to determine storage temperature effects on storage life. Shiny black fruit from `Navaho', `Arapaho', and `Shawnee' cultivars were stored at 2C, 5C, or 10C for 20, 14, and 7 days, respectively. At any temperature. only 10-20% of `Navaho' fruit had decay, while 30-50% of `Arapaho' and 40-70% of `Shawnee' fruit had decay. Weight loss was 3-5% depending on temperature and was not different among cultivars. Soluble solids concentration did not change during storage but titratable acidity decreased in all cultivars for fruit held at all temperatures. Anthocyanin content increased during storage in `Shawnee' and `Navaho' but not in `Arapaho' fruit. Results indicate that `Navaho' fruit have a longer shelflife than other blackberry cultivars.

scholarly journals Coating Guavas with Cellulose- or Carnauba-based Emulsions Interferes with Postharvest Ripening

HortScience ◽  
1995 ◽  
Vol 30 (2) ◽  
pp. 294-295 ◽  
Author(s):  
Raymond G. McGuire ◽  
Guy J. Hallman
Keyword(s):  
Weight Loss ◽  
Fruit Ripening ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Solids Concentration ◽  
Postharvest Ripening ◽  
Soluble Solids Concentration

Harvested, mature-green guava (Psidium guajava L.) fruit were coated with cellulose- or carnauba-based emulsions to compare the effect on fruit ripening and quality of ripened fruit. Coatings containing 2% or 4% hydroxypropylcellulose significantly slowed softening an average of 35% or 45%, respectively, compared to uncoated fruit (a delay of 1 to 2 days in September and 4 to 5 days by January). A 5% carnauba formulation slowed softening by 10% to 30% and was most effective at reducing weight loss. Neither of the cellulose- nor the carnauba-based coatings affected the decay susceptibility of softened fruit, but coated fruit did not develop as much color, had a lower soluble solids concentration, and were more prone to surface blackening in storage than uncoated fruit.

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 Prestorage Heat Treatment as a Means of Improving Poststorage Quality of Apples

1990 ◽  
Vol 115 (2) ◽  
pp. 265-269 ◽  
Author(s):  
Joshua D. Klein ◽  
Susan Lurie
Keyword(s):  
Heat Treatment ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Optimum Temperature ◽  
Major Benefit ◽  
Solids Concentration ◽  
And Storage ◽  
Soluble Solids Concentration

The benefits conferred by a prestorage heat treatment on poststorage quality of apples (Malus domestics Borkh.) were measured on `Anna', a non-storing early cultivar, and `Granny Smith', a long-storing late cultivar. The major benefit was a decrease in rate of apple softening, both during OC storage and during simulated shelf life at 20C. Soluble solids concentration was not affected by heat treatment, but titratable acidity was reduced. Ethylene production after heat treatment and storage was similar to or higher than that of control apples, but respiration was lower. The optimum temperature and time combination for prestorage treatment of both cultivars was 4 days at 38C.

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.

1-Methylcyclopropene treatment modifies postharvest behavior of Fantasia nectarines

2008 ◽  
Vol 88 (4) ◽  
pp. 753-758 ◽  
Author(s):  
Jennifer R DeEll ◽  
Dennis P Murr ◽  
Behrouz Ehsani-Moghaddam
Keyword(s):  
Fruit Quality ◽  
Prunus Persica ◽  
Color Change ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Solids Concentration ◽  
Ethylene Action ◽  
Volatile Production ◽  
Soluble Solids Concentration

The effects of 1-methylcyclopropene (1-MCP), an inhibitor of ethylene action, on the ripening and quality of Fantasia nectarines were examined. Fruit were harvested from two commercial orchards and subsequently exposed to 1 μL L-1 of 1-MCP for 24 h at 0°C. Following treatment, fruit were held at 0°C for 0, 2, or 4 wk, and then assessed for quality during a ripening period at 23°C. 1-MCP treatment improved postharvest firmness retention in nectarines after 0 and 2 wk at 0°C plus 4 days at 23°C. Soluble solids concentration (SSC) was lower in nectarines treated with 1 MCP and held for 0 or 4 wk at 0°C, compared with similar non-treated fruit. The peel ground color change from green to yellow was also delayed by 1-MCP. Nectarines treated with 1-MCP exhibited less CO2 and hydrophobic volatile production during 14 days at 23°C, compared with non-treated fruit. The overall inhibition of fruit ripening by 1-MCP appears transitory in Fantasia nectarines. Chilling injury was observed after 4 wk of storage at 0°C and 1-MCP-treated fruit had less visual chilling-related injury but greater chilling-induced flesh hardening. Further research is needed to determine the effects of 1-MCP on different chilling injury symptoms in nectarines. Key words: 1-MCP, fruit quality, ripening, storage, shelf-life, Prunus persica

scholarly journals QUALITY EVALUATION OF CANTALOUPES FROM AHPID-INFESTED PLANTS

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 652b-652
Author(s):  
P.M. Perkins-Veazie ◽  
J.K. Collins ◽  
N. Maness ◽  
B. Cartwright
Keyword(s):  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Growth And Yield ◽  
Flesh Quality ◽  
Solids Concentration ◽  
Melon Aphid ◽  
Soluble Solids Concentration ◽  
Aphid Populations

High populations of melon aphid (aphis gossypii) reduce cantaloupe plant growth and yield; effects on subsequent fruit quality are unknown. The purpose of this study was to evaluate fruit quality from plants with high and low aphid populations. Up to 50% of melons from plants having high aphid populations were unmarketable due to surface sooty mold. Melons from plants with high or low aphid populations, but not cultivars, were similar in flesh quality. The internal color of `Perlita' and `Sweet Surprise' was a more yellow hue while that of `TAM Uvalde' was more orange. `Sweet Surprise' melons were lower in percent soluble solids concentration and titratable acidity, but were higher in mg fructose/ml juice compared to the other cultivars. A trained taste panel of 30 people evaluated melons from 2 cultivars showing little damage from melon aphid infestations and from 2 cultivars exhibiting high damage. All melons had similar taste qualities with acceptable sweetness, flavor, odor and texture. These results show that high aphid populations deleteriously affect cosmetic appearance, but not flesh quality, of melons.

scholarly journals Quality and Storage of `Granny Smith' and `Greenspur' Apples on Seedling, M.26, and MM.111 Rootstock

1991 ◽  
Vol 116 (2) ◽  
pp. 261-264 ◽  
Author(s):  
Stephen R. Drake ◽  
Fenton E. Larsen ◽  
S.S. Higgins
Keyword(s):  
Cold Storage ◽  
Malus Domestica ◽  
Soluble Solids ◽  
Solids Concentration ◽  
And Storage ◽  
Carbohydrate Contents ◽  
Soluble Solids Concentration

Influences of rootstock on the quality of `Granny Smith' and `Greenspur' apples (Malus domestica Borkh.) were evaluated over an extended harvest period and after cold storage. Apples from trees on M.26 rootstock had the higher firmness, soluble solids concentration (SSC), and Ca content, but poorer external color (red blush) and a higher percentage of solar injury than fruit from trees on seedling or MM.111 rootstock. External greenness was best on apples from MM.111 rootstock. `Granny Smith' apples had higher firmness, soluble solids, acids, and carbohydrate contents, and less scald but poorer external greenness than `Green spur' apples. `Granny Smith' or `Greenspur' apples from M.26 rootstock appeared to mature earlier than those on MM.111.

scholarly journals Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 115 ◽  
Author(s):  
Hassan A. Ennab ◽  
Mervat A. El-Shemy ◽  
Shamel M. Alam-Eldein
Keyword(s):  
Weight Loss ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Citrus Fruit ◽  
Storage Period ◽  
Soluble Solids ◽  
Post Harvest ◽  
Deterioration Rate ◽  
Reduce Weight Loss

Natural products have been used to improve citrus fruit quality and storability, which increase the fruit marketing period and exportation to distant markets. This study was conducted to evaluate the role of salicylic acid and putrescine on reducing post-harvest loss and maintaining the quality of stored Murcott mandarin. Fruit were harvested at 297–300 days from full bloom, and five 5-min dipping treatments were applied; salicylic acid (200 and 400 ppm), putrescine (50 and 100 ppm), and the control. One group of fruit was stored at 5 ± 1 °C and 90–95% relative humidity (RH), and the other group was stored at 23 ± 1 °C and 60–70% RH for 45 days. Quality attributes were recorded at harvest, 15, 30, and 45 days of storage. Weight loss and decay were significantly decreased with the application of salicylic acid and putrescine. Both materials were also effective maintaining fruit firmness, total soluble solids (TSS), acidity, TSS: acid ratio, and ascorbic acid during storage. Salicylic acid, especially at 400 ppm was more effective to reduce weight loss and decay, and to maintain fruit quality in comparison to putrescine treatments. It could be concluded that salicylic acid and putrescine are effectively delaying post-harvest deterioration rate and extending the storage period of Murcott mandarin fruit with acceptable quality.

scholarly journals Effect of Alcoholic Extracts of Cymbopogon citratus upon the Control of Colletotrichum gloeosporioides in vitro and upon the Post-harvest Quality of Guavas

2019 ◽  
pp. 1-8
Author(s):  
Ana P. F. A. Santos ◽  
Amanda P. Mattos ◽  
Adriana T. Itako ◽  
João B. Tolentino Júnior ◽  
Gabriela S. Moura ◽  
...  
Keyword(s):  
Colletotrichum Gloeosporioides ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Post Harvest ◽  
Methanolic Extracts ◽  
Dose Dependent

Aims: This work aimed at evaluating the effects of ethanolic and methanolic extracts of lemongrass upon the control in vitro of Colletotrichum gloeosporioides and upon the post-harvest quality of guavas “Paluma”. Methodology: We analyzed the inhibition of mycelial growth and sporulation of the pathogen at different concentrations of the extracts (8%; 5%; 3%; 1.5% and 0.5%). In the post-harvest assay, the guavas were treated by immersion in distilled water, ethanolic and methanolic extracts (1%; 0.5% and 0.25%) and stored at 25ºC ± 2ºC for eight days. We evaluated mass loss, total soluble solids, total titratable acidity, ratio, reducing and non-reducing sugars, ascorbic acid and pH and the incidence of anthracnose. Results: In the test in vitro, the pathogen growth inhibition was dose-dependent and the sporulation was completely inhibited upon higher concentrations of extract. At post-harvest, the fruits maintained their physicochemical characteristics, and the treatments were not efficient at retarding fruit ripening. Although the tested treatments inhibited the plant pathogen C. gloesporioides in vitro, they were not efficient at controlling the disease in vivo. Conclusion: The extracts showed control in vitro of C. gloeosporioides at 8%. However, the extracts were not effective at controlling the disease after harvest.

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