EFFECT OF SOIL TYPE AND STORAGE CONDITION ON FRUIT QUALITY OF PUMPKIN

The quality of 'Kensington' mangoes (Mangifera indica Linn.) from 2 major Queensland production regions was evaluated following a hot air [HAT, also known as vapour heat (VHT)] disinfestation treatment (46.5�C seed surface temperature held for 10 min under conditions of high humidity) combined with a disease control treatment (55�C water for 5 min) prior to HAT, and storage conditions likely to be encountered during air shipment to Japan (either 10�C for 5 days plus 22�C for 5 days, or 13�C for 5 days plus 22�C for 5 days, or 22�C for 10 days). Final quality was optimum if fruit were treated with HAT alone and stored at 22�C. Fruit injury, in the form of skin browning and lenticel spotting, was particularly severe in HAT plus disease controI fruit stored at 10/22�C. Storage at 10�C combined with heat treatments may be too stressful to fruit physiology, leading to fruit injury and reduced fruit quality at the market destination.

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238 EFFECT OF STORAGE INTERVALS ON QUALITY OF KIWIFRUIT (Actinidia chinensis Planch)

HortScience ◽

10.21273/hortsci.29.5.463e ◽

1994 ◽

Vol 29 (5) ◽

pp. 463e-463

Author(s):

Fouad M. Basiouny

Keyword(s):

Fruit Quality ◽

Cold Storage ◽

Early Stage ◽

Actinidia Chinensis ◽

Ripening Stage ◽

Ripening Stages ◽

Soft Fruit ◽

And Storage ◽

Carbohydrate Contents

Kiwifruits at 3 stages of ripening were stored at 3°C for 4 weeks to study the effect of cold storage on ethylene production and fruit quality. Samples taken weekly were analyzed for firmness, TSS, acidity, tissue chlorophyll and carbohydrate contents. Fruits at early stage of ripening (hard) produced less ethylene than fruits at late ripening stage (soft). Fruit quality attributes vary significantly among the different ripening stages and storage intervals.

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355 Effect of UV-C on Ripening and Postharvest Quality of Peaches

HortScience ◽

10.21273/hortsci.34.3.504d ◽

1999 ◽

Vol 34 (3) ◽

pp. 504D-504 ◽

Cited By ~ 2

Author(s):

Robert C. Ebel ◽

Floyd M. Woods ◽

Dave Himelrick

Keyword(s):

Fruit Quality ◽

Skin Color ◽

Storage Temperature ◽

Brown Rot ◽

Soluble Solids ◽

Postharvest Quality ◽

Before And After ◽

And Storage ◽

Uv C

Brown rot of peaches is one of the most devastating diseases that can occur before and after harvest. There has been extensive research that has shown that ultraviolet light (UV-C) kills the fungus that causes brown rot. However, it is has not been determined whether UV-C will also change ripening and fruit quality. We applied UV-C to `Loring' peaches that were harvested 10 days before normal harvest. We intentionally picked the fruit early because we wanted to make sure the fruit had not entered the climacteric. The fruit were treated with UV-C and ethylene, skin color, firmness, and soluble solids were measured. We also held fruit at three storage temperatures to determine whether there may be an interaction between UV-C treatment and storage temperature. Ethylene was slightly higher for UV-C treated fruit at 70 °F (20 °C) and 55 °F (12 °C), but not at 40 °F (4 °C). However, there was very little effect on firmness and soluble solids. There was a slight delay in development of red blush. UV-C had little effect on ripening and peach fruit quality.

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The Optimum Storage Conditions on the Quality of the Stingless bee Honey

Journal of Physics Conference Series ◽

10.1088/1742-6596/2049/1/012003 ◽

2021 ◽

Vol 2049 (1) ◽

pp. 012003

Author(s):

Imron Meechai ◽

Isma-ae Chelong ◽

Romlee Chedoloh

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Sugar Content ◽

Storage Condition ◽

Storage Conditions ◽

Stingless Bee ◽

Significant Difference ◽

Storage Times ◽

And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

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Influence Of Soil Type On Yield And Quality Of Different Apple Cultivars

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Horticulture ◽

10.15835/buasvmcn-hort:12638 ◽

2017 ◽

Vol 74 (1) ◽

pp. 21

Author(s):

Alina Viorica ILIE ◽

Cristina PETRISOR ◽

Dorel HOZA ◽

Viorel OLTENESCU

Keyword(s):

Ascorbic Acid ◽

Fruit Quality ◽

Soil Type ◽

Dry Matter ◽

Soluble Solids ◽

Soluble Solids Content ◽

Yield And Quality ◽

Apple Cultivars ◽

Solids Content

The objective of this study was to determine influence of different soil type on apple yield and quality. To investigate the variation in fruit quality, apples were harvested at commercial maturity on two different soil type. The investigations was conducted in experimental apple orchards located in Focsani region on two different soil type: luvic brown typical and luvic brown pseudogleizate. Fruits of Jonathan and Golden Delicios cultivars were tested for color, soluble solids content, total acidity, ascorbic acid, anthocyanins content and chlorophyls content with specific analytrical methods. At harvest yield, dry matter, soluble solids content, ascorbic acid and acidity were affected by soil type. In this study, no significant soil effect was found on color, anthocyanins and chlorophyll fruit content. The results obtained in this study suggest that luvic brown pseudogleizate soil leading to increased yields and enhanced fruit quality.

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