scholarly journals Regulating the postharvest life of Campomanesia lineatifolia R. & P. fruits through the interaction of ethylene, 1-methylcyclopropene and low temperatures

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
Angie Katherine González C. ◽  
Laura Fernanda González-Martínez ◽  
Luis David Córdoba ◽  
Alfonso Rincón P. ◽  
Helber Enrique Balaguera-López
Keyword(s):  
Weight Loss ◽  
Respiratory Rate ◽  
Low Temperatures ◽  
Room Temperature ◽  
Color Index ◽  
Titratable Acidity ◽  
Opposite Behavior ◽  
Postharvest Life ◽  
Storage Temperatures

The champa (Campomanesia lineatifolia) is a very perishability berry with a pleasant taste. The objective of this research was to study the regulation and prolongation of the postharvest conservation of champa fruits using 1-methylcyclopropene (1-MCP) and refrigeration. Two experiments were carried out: In experiment 1, four treatments were evaluated to understand the regulation of maturation. The treatments were: control, 1-MCP, ethylene and 1-MCP + ethylene. The fruits were stored at room temperature. In experiment 2, the combination of the application of 1-MCP and two storage temperatures (room temperature [16±2°C] as well as 2±0.4°C) were used. In the two experiments, four repetitions were used, each one with approximately 500 g of fruits harvested at stage 2 of maturity (25% yellow and 75% green). The results of experiment 1 indicated that the fruits with 1-MCP presented the longest postharvest duration (17 days), firmness, and titratable acidity. They also had the lowest respiratory rate and weight loss during the 10 days. However, the fruits treated with ethylene had the opposite behavior, indicating that the changes evaluated during ripening were associated with this hormone. In experiment 2, the fruits refrigerated at 2°C, with or without the application of 1-MCP, had the longest postharvest duration, lasting 26 days, as compared to 12 days in the control fruits (without refrigeration and with 1-MCP). The fruits that lasted longer had a low respiratory rate during storage, as well as lower values for weight loss and, color index but, greater firmness and acidity. The 1-MCP was efficient when the fruits were at room temperature.

Efecto del envasado individual con películas plásticas en la calidad de mandarinas Dancy almacenadas en refrigeración / Effect of individual seal packaging in plastic films on the quality of Dancy mandarins stored under refrigeration

1999 ◽  
Vol 5 (3) ◽  
pp. 215-222 ◽  
Author(s):  
A.E. Pérez-Guzmán ◽  
C. Saucedo-Veloz ◽  
R. Arana-Errasquín
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Sensory Evaluation ◽  
Color Index ◽  
Citrus Reticulata ◽  
Plastic Films ◽  
Off Flavors ◽  
Ripening Index ◽  
Storage Temperatures

Seal packaging of individual fruits of Dancy mandarin ( Citrus reticulata) with polyolefin (0.019 mm) and PVC (0.025 mm) significantly delayed their deterioration, and maintained firmer fruits with bet ter appearance than non-sealed fruits. The films were applied to fruits that had received conventional treatments of washing and disinfection, after which the fruits were stored with non-sealed fruits under refrigeration conditions (5 and 10 °C) during eight weeks plus six days at 20 °C. The results showed that the weight loss and deformation were significantly reduced by the effect of plastic films, at both storage temperatures. Furthermore, significant reductions in the internal atmosphere (CO, content) and ethanol content were observed in sealed fruits. In the sensory evaluation, the juice of sealed fruits showed a fresh flavor at the end of storage, whereas the juice of non-sealed fruits held at 10 °C developed off-flavors. The ripening index (°Brix/acidity ratio) increased significantly only in sealed fruits held at 10°C. The color index was not significantly modified by the effect of plastic films. However, the vitamin C content was significantly lower in sealed fruits at both storage temperatures.

scholarly journals The impact of gamma irradiation and storage on the physicochemical properties of tomato fruits in Ghana

2020 ◽  
Vol 4 (3) ◽  
pp. 151-157
Author(s):  
Linda A Gyimah ◽  
Harry M Amoatey ◽  
Rose Boatin ◽  
Victoria Appiah ◽  
Bernard T Odai
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Tomato Fruits ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Storage Temperatures

Abstract Objectives Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars, acids, vitamins, minerals, lycopene, and other constituents. The fruit, however, has a short shelf life due to its climacteric nature. In view of this, an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits. Materials and Methods Freshly harvested tomato fruits were subjected to 0, 1, 2, 3, and 4 kGy gamma radiation and stored at 10 ± 1°C and 28 ± 1°C. Parameters analysed during the study include pH, total titratable acidity, weight loss, total solids, and moisture content of the sample. Results At both storage temperatures, results of the analyses were in the range of 2.80%–38.67% for weight loss, 0.23%–0.51% for total titratable acidity, 3.5%–5.0% for total soluble solids, 94.43%–96.53% for moisture content, and pH was generally low in the samples stored at 10 ± 1°C. Generally, gamma irradiation had an effect on the total soluble solids, total titratable acids, pH values, and moisture content and physiological weight loss at both storage temperatures. Conclusion From the study, storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.

scholarly journals Harvesting period of jabuticaba fruits var. ‘Pingo de Mel’ in relation to the physicochemical characterization evaluated during their development

2018 ◽  
pp. 232
Author(s):  
Lismaíra Gonçalves Caixeta Garcia, Flávio Alves da Silva ◽  
Eduardo Ramirez Asquieri ◽  
Eduardo Valério de Barros Vilas Boas ◽  
Monik Marielly Moreira Silva, Clarissa Damiani
Keyword(s):  
Respiratory Rate ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
High Quality ◽  
Subsequent Increase ◽  
Pectin Content ◽  
Opposite Behavior ◽  
Solids Content

The objective was to physically and chemically characterize jabuticaba fruits var. ‘Pingo de Mel’ during their development. Some fruits were harvested ten days after flowering (DAF) and harvesting was continued at four day intervals until the fruits were completely ripe (34 days). It was shown that the values for the diameter, mass, soluble solids and anthocyanins increased up to 30 DAF, whereas the soluble pectin content and ratio (relationship between soluble solids content and titratable acidity) increased up to 34 DAF. The respiratory rate showed the opposite behavior, reducing up to 30 DAF, and the values for firmness and chlorophyll reduced up to 34 DAF. The pH and ratio reduced up to 18 DAF with a subsequent increase up to 34 DAF, whereas the acidity showed the opposite behavior. In order to obtain high quality fruits with respect to ripeness it is important to consider the soluble solids and anthocyanin contents, which the present study showed to be indicators of the best moment for harvesting, that is, 30 DAF.

scholarly journals Accelerated Shelf-life Testing to Predict Quality Loss in Romaine-type Lettuce

2021 ◽  
pp. 1-13
Author(s):  
Catherine E. Belisle ◽  
Steven A. Sargent ◽  
Jeffrey K. Brecht ◽  
Germán V. Sandoya ◽  
Charles A. Sims
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Winter Season ◽  
Quality Analysis ◽  
Postharvest Quality ◽  
Life Testing ◽  
Romaine Lettuce ◽  
Hue Angle ◽  
Postharvest Life ◽  
Storage Temperatures

The postharvest life of lettuce (Lactuca sativa) is variable and negatively affected by mechanical injury, incomplete cooling, and poor genetic quality. Lettuce breeders are developing cultivars with a longer shelf life and rely on subjective, destructive, and time-consuming methods for quality analysis. One method of accelerating quality evaluations is known as accelerated shelf-life testing (ASLT), which has the potential to assist breeders in assessing lettuce quality and shelf life. The objective of this research was to determine the quality traits that significantly affect shelf life to develop an ASLT procedure to rapidly assess the postharvest quality of lettuce accessions in breeding programs. In Test 1, Romaine lettuce quality was evaluated using one subjective and five objective parameters during storage at 5, 10, 15, or 20 °C. Results determined that weight loss, lightness*, and hue* angle were best correlated with the overall appearance rating, whereas storage at 10 or 15 °C differentiated the shelf-life potential quickly and without excessive deterioration. In Test 2, these objective characteristics and storage temperatures were used to study rates of quality deterioration of a commercial Romaine cultivar (Okeechobee) and a breeding line (60182), both with long shelf lives, and a Batavia lettuce cultivar (La Brillante) with a short shelf life. Lettuce was evaluated during storage at 10 °C (winter and spring seasons) or at 15 °C (winter season). Weight loss was the most appropriate quality index for lettuce at these storage temperatures for a single harvest, whereas lightness* and hue* angle were the most appropriate indices for comparing quality between harvests. To apply ASLT to postharvest assessments of lettuce, breeders and other researchers should include two controls with good and poor shelf life (similar to ‘Okeechobee’ and ‘La Brillante’, respectively) as standard baseline cultivars during storage at either 10 or 15 °C.

scholarly journals Physiological and Physicochemical Responses of ‘Sai Nam Phueng’ Tangerine to Commercial Coatings

HortScience ◽  
2010 ◽  
Vol 45 (4) ◽  
pp. 605-609 ◽  
Author(s):  
Pimjai Seehanam ◽  
Danai Boonyakiat ◽  
Nithiya Rattanapanone
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Room Temperature ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Sensory Acceptability ◽  
Respiration Rates ◽  
Off Flavors ◽  
And Chemical Properties

Tangerine fruit cv. Sai Nam Phueng was coated with six commercial coatings: Citrashine, Fomesa, Citrosol AK, Supershine-C, Zivdar, and Perfect Shine. Fruit were coated using gloved hands and stored at room temperature (23 ± 3 °C) and 56% ± 5% relative humidity. Physiological and chemical properties were recorded on Days 0, 1, 4, 7, 10, and 13. All coated fruit had lower respiration rates, reduced weight loss, higher gloss, and better appearance than control fruit. Coatings somewhat increased total soluble solids levels, but had no major effects on pH, titratable acidity, or vitamin C contents. Among the various wax formulations, tangerines coated with Zivdar, and to a lesser extent Perfect Shine, had the highest internal O2 and lowest internal CO2 levels, resulting in the lowest juice ethanol levels. Application of other coatings, especially Citrosol AK and Supershine-C, resulted in enhanced accumulation of off-flavors and decreased sensory acceptability.

scholarly journals (192) Effect of Controlled Atmosphere in Postharvest Life of `Elliot' Blueberry

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1044A-1044 ◽  
Author(s):  
Luis Luchsinger ◽  
Alvaro Villalobos ◽  
Antonio Lizana
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Respiratory Rate ◽  
Vaccinium Corymbosum ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Titrable Acidity ◽  
Postharvest Life ◽  
Positive Effect

Postharvest response to high CO2 controlled atmosphere (CA) was studied in the blueberry (Vaccinium corymbosum L.) cultivar Elliot. Fruit was stored at 0 °C, 90% relative humidity and 15%, 18%, and 21% of CO2 and 5% of O2 and in air (0.03% CO2 and 21% O2). Evaluations were performed after 30 and 60 days of storage and an aditional period of 3 and 6 days at 10 °C (ripening period). Parameters meassured were: color (lightness, hue, and chroma), firmness, soluble solids (SS), titrable acidity (TA), SS/TA ratio, pH, weight loss, decay, physiological disorders, and appearance. The CA caused a positive effect, preserving the quality of the fruit in storage, by decreasing the respiratory rate and decay incidence. The 15% CO2 controlled atmosphere presented the best firmness and lowest decay. Acceptable conditions of quality were kept for 60 days of storage.

scholarly journals Effects of Chitosan-Based Coatings Enriched with Cinnamaldehyde on Mandarin Fruit cv. Ponkan during Room-Temperature Storage

Coatings ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 372 ◽  
Author(s):  
Yang Gao ◽  
Chaonan Kan ◽  
Ming Chen ◽  
Chuying Chen ◽  
Yuhuan Chen ◽  
...  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Color Change ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Storage ◽  
Room Temperature Storage ◽  
Chitosan Coating ◽  
Temperature Storage

The current work aimed to evaluate the efficacy of four coating formulations—chitosan coating (CH), 0.5% cinnamaldehyde + chitosan (0.5% CI–CH), 1.0% cinnamaldehyde + chitosan (1.0% CI–CH), and 1.5% cinnamaldehyde + chitosan (1.5% CI–CH)—on fresh mandarin fruit cv. Ponkan quality maintenance (weight loss, decay rate, total soluble solids, titratable acidity, vitamin C, color index, malondialdehyde, and antioxidant activity) over 100 days of storage at 20 °C. Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA). In comparison to chitosan coating, 1.5% CI–CH did not improve the fruit storage effect, but inhibited the normal color change of fruits and increased the accumulation of MDA. Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging. Our study suggests that 0.5% CI–CH and 1.0% CI–CH might be good formulations for maintaining the quality of mandarin fruit cv. Ponkan during room-temperature storage.

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 QUALITY OF NAPOLI CV. EGGPLANT COATED WITH CARNAUBA WAX

2020 ◽  
Vol 28 ◽  
pp. 148-156
Author(s):  
Diogo Cunha Furtado ◽  
Dayane Stéphanie Fernandes ◽  
Geovana Rocha Plácido ◽  
Kenia Borges De Oliveira ◽  
Juliana Rodrigues Donadon
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Room Temperature ◽  
Turgor Pressure ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Control Treatment ◽  
Carnauba Wax

The objective of this study was to evaluate the quality of eggplant Napoli cv. coated with Carnauba wax and stored for seven days at room temperature. Treatments consisted of immersion of fruits in two concentrations of two types of commercial wax, totaling four treatments: Meghwax ECF 124 to 9% concentrations (Megh 9%); Meghwax ECF 124 to 18% (Megh 18%), Arua BR 18% (Pomacea canaliculata) Tropical 9% (Arua 9%), and Arua BR 18% Tropical 18% (Arua 18%). The control treatment consisted of fruit without coating with wax and immersed in water. Fruits were analyzed at 0, 3, 6, and 7 days for the outer appearance, weight loss, turgor pressure, titratable acidity (TA), soluble solids (SS), SS/TA ratio, ascorbic acid, and pH. The waxes were effective in reducing weight loss. The turgor pressure showed a decrease during storage, which was more pronounced in the control treatment. The treatments did not differ among themselves for the levels of soluble solids. Fruits immersed in Arua wax at 18% concentration showed higher titratable acidity. The levels were reduced during storage. The control fruits showed higher pH. The ascorbic acid contents decreased by 15.0%, 16.4%, 16.5%, 16.9%, and 34%, considering the control treatments. Fruits subjected to Arua wax at 18% had longer shelf-life; the control fruits showed shorter shelf-life. Thus, it is concluded that 18% Aruá wax was the most effective to increase the shelf life of eggplants when stored at room temperature.

scholarly journals 931 PB 512 COMPARISON OF THREE CULTIVARS AND TWO HYBRIDS OF ONIONS (TEXAS GRANEX 502 PRR, TEXAS GRANEX 502, HOUSTON, HYBRID GRANEX 33, AND HYBRID GRANEX 429) ON DIFFERENT STORAGE TEMPERATURE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 567e-567
Author(s):  
Juan E. Manzano ◽  
Judith Zambrano ◽  
Douglas Delgado
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Solid Content ◽  
Soluble Solid Content ◽  
C Storage ◽  
Soluble Solid ◽  
Ph Increase

Aproximately one Kg of Onions bulbs were put in a plastic net and stored at 5°C, 12°C and room temperature (25-3B)°C, with three replications. Analysis of samples were made weekly to detect weight loss during storage for thirteen weeks. Determination of soluble solid content, pH, titratable acidity, reducing sugars were made at weeks two and twelve. Onions stored at room temperature were completely rot, in the week fourteen. Weight loss was lower at 5°C storage In the cultivar Texas Granex 502. In this cultivar soluble solid and pH increase during storage to low temperature while titratable acidity and reducing sugar decreased. The cultivar Texas Granex 502 was the best.

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