scholarly journals Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage

2021 ◽  
Author(s):  
N. Azzouzi ◽  
S. Zantar ◽  
N. Aghmir ◽  
M.R. Britel ◽  
A. Maurady
Keyword(s):  
Physicochemical Properties ◽  
Cold Storage ◽  
Skin Color ◽  
Physicochemical Parameters ◽  
Storage Time ◽  
Titratable Acidity ◽  
Plant Materials ◽  
The North ◽  
Rubus Fruticosus

Background: Blackberry is a seasonal harvested fruit that is also very fragile and perish- es quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and wild blackberry (Rubus fruticosus L. agg) which were harvested in the North of Morocco. The temperature of the storage of wild and cultivated blackberry was 5 °C for 4, 8, and 12 days, and then transferred to 25 °C for 1 day to simulate transport and commercialization. After that, the physicochemical parameters were analyzed. Statistical analyses were performed using SAS. Results: During 12 days of storage, the pH of samples was decreased from 3.69 to 3.22 for wild blackberry, and from 4.85 to 3.43 for cultivated blackberry. The titratable acidity was increased from 1.61 to 3.28 for wild blackberry, and from 2.07 to 3.25 for cultivated blackberry. Flavonoids also showed a remarkable increase in values from 30 to 70.66 mg QE/100g of wild blackberries and from 25.33 to 60.66 mg QE/100g in cultivated ones between harvest and the last day of storage. The variation in skin color revealed a decrease during storage of L* brightness, a* redness, and yellowness b* for both blackberries. Conclusion: The most suitable storage time of blackberry components during cold storage at 5 °C was 12 days. The temperature at 5 °C preserves the quality of the blackberry for both wild and cultivated ones. However, the wild blackberry was more resistant than cultivated one to cold storage.

scholarly journals Ripening and quality of 'Laetitia' plums following harvest and cold storage as affected by inhibition of ethylene action

2003 ◽  
Vol 38 (10) ◽  
pp. 1139-1148 ◽  
Author(s):  
Luiz Carlos Argenta ◽  
Juliana Golin Krammes ◽  
Clarice Aparecida Megguer ◽  
Cassandro Vidal Talamini Amarante ◽  
James Mattheis
Keyword(s):  
Cold Storage ◽  
Skin Color ◽  
Titratable Acidity ◽  
Storage Life ◽  
Soluble Solids ◽  
Storage Duration ◽  
Ethylene Action ◽  
Solids Content ◽  
And Storage

The inhibition of ethylene action by 1-methylcyclopropene (1-MCP) extends shelf and storage life of many climacteric fruits. However, 1-MCP appears to have limited effects on stone fruit depending on specie and cultivar. The effects of 1-MCP on ripening and quality of 'Laetitia' plums were determined during ripening at 23ºC following harvest and cold storage. Japanese plums (Prunus salicina, cv. Laetitia) were harvested at mature pre-climacteric stage, cooled to 2ºC within 36 hours of harvest and then treated with 0, 0.05, 0.10, 0.50 or 1.00 muL L-1 of 1-MCP at 1°C for 24 hours. Following treatment, fruits were either held at 23ºC for 16 days or stored at 1ºC for 50 days. Fruits were removed from cold storage at 10-day intervals and allowed to ripe at 23°C for five days. A delay of climacteric respiration and ethylene production by 1-MCP treatment during ripening following harvest and cold storage was associated to a slow rate of fruit softening. 1-MCP treatment also delayed the loss of titratable acidity and changes of flesh and skin color, whereas it had little or no effect on soluble solids content. 1-MCP effects were concentration- and storage duration-dependent and, generally, a saturation fruit response to 1-MCP occurred between 0.5 and 1.0 muL L-1. During ripening, 1-MCP treated fruits attained quality similar to that of controls. Results indicated that 1-MCP treatment may extend shelf life (23ºC) and storage life (1ºC) of 'Laetitia' plums by approximately six and 20 days, respectively.

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

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.

scholarly journals Effect of hydrogen sulfide(H2S) fumigation on quality of passionfruit (Passiflora edulis sims)

2019 ◽  
Vol 131 ◽  
pp. 01080
Author(s):  
Yun Fen Liu ◽  
Zhen Hong Guo ◽  
Mu Bo Song ◽  
Yuan Li Liang ◽  
Zhong Tian Pan ◽  
...  
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Loss Rate ◽  
Titratable Acidity ◽  
Solid Content ◽  
Passion Fruit ◽  
Soluble Solid Content ◽  
Passiflora Edulis ◽  
Soluble Solid

In order to investgate the effects of H2S on the quality of cold-storage passion fruit, fresh harvested fruits were treated with different concentrations of H2S(0 mmol/L, 1 mmol/L, 2 mmol/L, 3 mmol/L), packaged with BOPP plastic wrap and placed into 5±1°C for 35 days. Samples were randomly selected and at 7-days interval during cold storage, compared the preservation effect of different concentrations of H2S. The results indicated that the fruits with 2 mmol/LH2S treatment have better chroma and lower weight loss rate, and soluble solid content, titratable acidity, vitamin C, sugar were preserved at higher level than that of control fruits during storage time. These results showed that 2 mmol/LH2S treatment could maintain the quality of passion fruit during cold storage.

scholarly journals Fruit quality of ‘Eva’ e ‘Princesa’ apples grown under nitrogen fertigation in semiarid climate

2015 ◽  
Vol 19 (10) ◽  
pp. 967-972 ◽  
Author(s):  
João M. de S. Miranda ◽  
Ítalo H. L. Cavalcante ◽  
Inez V. de M. Oliveira ◽  
Paulo R. C. Lopes ◽  
Joston S. de Assis
Keyword(s):  
Fruit Quality ◽  
Skin Color ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Economic Viability ◽  
Fruit Firmness ◽  
Fruit Characteristics ◽  
Apple Cultivars ◽  
Fruit Mass

ABSTRACTThe production of high quality fruits is a necessary factor for the adaptation and production of plant species with economic viability. Thus, an experiment was conducted from July 2012 to January 2013 to evaluate the fruit quality of the ‘Eva’ and ‘Princesa’ apple cultivars as a function of nitrogen fertilization in Petrolina, PE, Brazil. The experimental design consisted of randomized blocks, with treatments distributed in a factorial arrangement 2 x 4, corresponding to apple cultivars (Eva and Princesa) and nitrogen doses (40; 80; 120 and 160 kg of N ha-1), with four replications and three plants in each plot. The fruit characteristics, such as fruit mass, skin color (luminosity, chromaticity, and colour angle), size (width and length), pulp firmness, titratable acidity (TA), soluble solids (SS) and the SS/TA ratio, were recorded. Nitrogen doses do not affect fruit quality of studied apple cultivars. The fruit quality attributes are different between apple cultivars: fruit firmness, SS/TA ratio, fruit mass and fruit diameter are superior for Princesa cultivar, while the fruit length for Eva cultivar is superior.

scholarly journals Armazenamento úmido e seco de rosas cortadas

2016 ◽  
Vol 22 (2) ◽  
pp. 166
Author(s):  
Gláucia Moraes Dias ◽  
José Maria Monteiro Sigrist ◽  
Patricia Cia ◽  
Sylvio Luís Honório
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Tap Water ◽  
Cut Flower ◽  
Dry Storage ◽  
Wet Storage ◽  
The World ◽  
Stem Quality

Rosa sp. is the leading cut flower commercialized in Brazil and in the world; and to maintain stem quality it should be stored at 1 °C, however, there are still doubts about the storage of roses, especially whether the stems should be cold stored in water before marketing. In order to assess the feasibility of wet and dry storage, rose stems, ‘Avalanche’ were stored for 28 days in both conditions at 1 ± 2 °C / 95% RH. Weekly stems batches were transferred to 25 °C / 70% RH and kept in vessels containing tap water for postharvest assessment. It was observed that the decrease in the quality of the roses was inversely proportional to the storage time in both treatments. Although wet storage can occur for up to 21 days, when you need to store roses for a week or two, cold storage in dry condition is advised since it is more economical and viable for the producer.

scholarly journals Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

2015 ◽  
Vol 10 (4) ◽  
pp. 01 ◽  
Author(s):  
A. C. Honorato ◽  
C. B. R. Dias ◽  
E. B. Souza ◽  
I. R. B. Carvalho ◽  
K. S. M. Sousa
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Parameters ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Fruit Pulp ◽  
Total Titratable Acidity ◽  
Physical And Chemical ◽  
The City

<p>Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.</p><p align="center"><strong><em>Physicochemical parameters of fruit pulps produced in Petrolina – PE</em></strong></p><p><strong>Abstract</strong><strong>: </strong>This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.</p>

scholarly journals COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS

2016 ◽  
Vol 29 (3) ◽  
pp. 629-641 ◽  
Author(s):  
JOÃO ALISON ALVES OLIVEIRA ◽  
LUIZ CARLOS CHAMHUM SALOMÃO ◽  
DALMO LOPES DE SIQUEIRA ◽  
PAULO ROBERTO CECON
Keyword(s):  
Relative Humidity ◽  
Low Temperature ◽  
Cold Storage ◽  
Room Temperature ◽  
Storage Time ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Average Temperature ◽  
C Storage

ABSTRACT The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.

Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

2020 ◽  
Vol 10 (2) ◽  
pp. 44-54
Author(s):  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Sandra Maria Oliveira Morais Veiga ◽  
Luciana Azevedo ◽  
Marcela Aparecida Miranda Moreira ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physical Chemical ◽  
Significant Difference ◽  
Thermotolerant Coliforms ◽  
Fresh Cut ◽  
Annona Crassiflora ◽  
Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

scholarly journals Effect of Radiofrequency Heating on the Quality of ‘Fuyu’ Persimmon Fruit as a Treatment for Control of the Mexican Fruit Fly

HortScience ◽  
2007 ◽  
Vol 42 (1) ◽  
pp. 125-129 ◽  
Author(s):  
Maria E. Monzon ◽  
Bill Biasi ◽  
Elizabeth J. Mitcham ◽  
Shaojin Wang ◽  
Juming Tang ◽  
...  
Keyword(s):  
Skin Color ◽  
Titratable Acidity ◽  
Fruit Fly ◽  
Soluble Solids ◽  
Internal Quality ◽  
Anastrepha Ludens ◽  
Diospyros Kaki ◽  
Mexican Fruit Fly ◽  
Persimmon Fruit

The external and internal quality of ‘Fuyu’ persimmon fruit (Diospyros kaki L.) was evaluated after heating with radiofrequency (RF) energy to 48, 50, or 52 °C, holding at the target temperatures for durations ranging from 0.5 to 18 minutes, hydrocooling, and ripening at 20 °C for 12 days. These treatment conditions were identified for control of third instar Mexican fruit fly larvae (Anastrepha ludens). The treatments had no commercially significant effect on firmness, soluble solids content, titratable acidity, or weight loss of the fruit. RF-treated persimmon fruit attained a deeper orange–red skin color than control fruit. There was a greater incidence of slight to moderate flesh browning in fruit heated to 50 and 52 °C as compared with 48 °C. Calyx browning increased slightly in all RF-treated fruit and was the highest in the longer treatments at each temperature. Heating persimmon fruit with RF to 48 °C and then holding for 6 or 12 minutes showed the least damage, and the latter treatment was longer than should be required for a quarantine treatment against the third instar Mexican fruit fly. Holding persimmons for 6.6 minutes at 48 °C should provide control of the Mexican fruit fly and maintain fruit quality. Confirmation tests with infested fruit should be conducted.

scholarly journals Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production

2021 ◽  
pp. 6-17
Author(s):  
K. J. Mogaji ◽  
D. J. Arotupin ◽  
O. Mogaji ◽  
A. O. Arogunjo ◽  
O. B. AJayi-Moses ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Mineral Content ◽  
Titratable Acidity ◽  
Microbial Count ◽  
Alcohol Content ◽  
Spontaneous Fermentation ◽  
Fermentation Method ◽  
Fermented Beverage ◽  
Bacteria And Fungi

This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parameters of the fermenting medium. Microbial count, foaming density, alcohol content, enzymes assay, sensory analysis, physicochemical properties, mineral content, antioxidants properties, and antinutrient content of the sample were investigated every 24 h for 5 days. A total of seven bacteria and four fungi consisting of yeasts and moulds were isolated during the study. The microbial loads of bacteria and fungi of the unfermented plantain fruits were 8.0 × 106 ± 0.01 cfu/mL and 14.2 × 104 ± 0.01 sfu/mL respectively. The temperature (ºC), pH and titratable acidity (%) ranged from 25.55-32.50, 4.51-5.50 and 0.99-3.50 respectively. The sample was observed to be colourless all through the fermentation periods. Turbidity of the samples increased during fermentation from 43.50 to 111.00. The data obtained from this work has shown the importance of unripe plantain micro-flora in the production of “Agadagidi”. It is also concluded that consortium of microorganisms inherent within the plantain fruits are involved in plantain fruits fermentation. This information can contribute to a better understanding of the “Agadagidi” production process for a consistent quality beverage.

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