Combined Effects of Hot Water and Eucalyptus Leaf Extract on the Storability of Cyprus Local Mandarin

Abstract Current work was conducted to evaluate the influences of hot water dipping (HWD) treatment and its combination with Eucalyptus leaves on the postharvest storability of Cyprus local mandarins. This experiment consisted of five different treatments, which are: 1) control (dipping fruits into tap water for 3 min); 2) hot water dipping (HWD) at 55 °C for 2 min; 3) hot water dipping (HWD) at 55 °C for 3 min; 4) hot water dipping (HWD) + Eucalyptus leaf (EL) at 55 °C for 2 min; and 5) hot water dipping (HWD) + Eucalyptus leaf (EL) at 55 °C for 3 min. According to the main findings of current work, HWD alone or in combination with the Eucalyptus leaf are effective for preventing the weight loss and protection of some other quality parameters. Overall all, results suggested that the incorporating Eucalyptus leaves into the HWD treatment improves the efficacy of the HWD, and makes it possible to reduce the dipping duration required for higher positive impact on the postharvest fruit quality.

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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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Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai

E3S Web of Conferences ◽

10.1051/e3sconf/202016501012 ◽

2020 ◽

Vol 165 ◽

pp. 01012

Author(s):

Rong Huang ◽

Luping Zhao ◽

Xiaoli Wang ◽

Zhaosheng Wang ◽

You Li ◽

...

Keyword(s):

Heat Treatment ◽

Weight Loss ◽

Shelf Life ◽

Hot Water ◽

Preservation Technology ◽

Physiological Properties ◽

Hot Water Dipping

Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.

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Effect of Controlled Atmospheres and Environmental Conditions on the Physicochemical and Sensory Characteristics of Sweet Cherry Cultivar Satin

Agronomy ◽

10.3390/agronomy12010188 ◽

2022 ◽

Vol 12 (1) ◽

pp. 188

Author(s):

Luís Pinto de Andrade ◽

Abel Veloso ◽

Christophe Espírito Santo ◽

Pedro Dinis Gaspar ◽

Pedro Dinho Silva ◽

...

Keyword(s):

Weight Loss ◽

Fruit Quality ◽

Sweet Cherry ◽

Prunus Avium ◽

Storage Conditions ◽

Quality Parameters ◽

Research Centre ◽

Controlled Atmosphere ◽

Colour Parameters ◽

Cie Lab

Sweet cherry is a highly appreciated seasonal fruit with a high content of bioactive compounds; however, this highly perishable fruit has a relatively short shelf-life period. Here, we evaluated the evolution of the physicochemical and sensory qualities of sweet cherries (Prunus avium (L.) cv. Satin) under different storage conditions, namely at a Farmers’ Organization (FO) and in a Research Centre (RC) under normal and four different conditions of controlled atmosphere for 49 days. Additional parameters were monitored, such as rotten fruit incidence and stem appearance. Temperature was the factor that most influenced the fruit quality changes over the study time. In fact, fruits stored at higher mean temperatures showed higher weight loss, higher variation in CIE-Lab colour parameters, higher firmness loss, and browner and more dehydrated stems and were less appealing to the consumer. Controlled atmosphere conditions showed a smaller decrease in CIE-Lab colour parameters and lower weight loss. The incidence of rotting was very low and was always equal or lower than 2% for all conditions. Thus, RC chamber conditions were able to sustain fruit quality parameters over 28 days under normal atmosphere conditions and 49 days under controlled atmosphere conditions.

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Effects of hot water dipping on apple heat transfer and post-harvest fruit quality

LWT ◽

10.1016/j.lwt.2019.03.067 ◽

2019 ◽

Vol 108 ◽

pp. 416-420 ◽

Cited By ~ 4

Author(s):

Tina Kabelitz ◽

Bertram Schmidt ◽

Werner B. Herppich ◽

Karin Hassenberg

Keyword(s):

Heat Transfer ◽

Fruit Quality ◽

Hot Water ◽

Post Harvest ◽

Hot Water Dipping

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Influence of hot water dipping on the fruit quality of organic produced ‘Topaz’ apples

Acta Horticulturae ◽

10.17660/actahortic.2016.1144.52 ◽

2016 ◽

pp. 355-358

Author(s):

D.A. Neuwald ◽

D. Kittemann

Keyword(s):

Fruit Quality ◽

Hot Water ◽

Hot Water Dipping

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Effect of compost formulation and postharvest management on quality parameters of button mushroom

International Journal Of Recycling of Organic Waste in Agriculture ◽

10.1007/s40093-019-00304-9 ◽

2019 ◽

Vol 8 (S1) ◽

pp. 507-513

Author(s):

Mohammad Ebrahim Ranjbar ◽

Zahra Ghahremani ◽

Jaime Carrasco

Keyword(s):

Weight Loss ◽

Thermal Treatment ◽

Base Material ◽

Quality Parameters ◽

Hot Water ◽

Chicken Manure ◽

Postharvest Quality ◽

Postharvest Treatment ◽

Opening Ratio ◽

Postharvest Management

Abstract Purpose The main objective of the present study was to evaluate the effects of compost formulation made from agricultural by-products and thermal treatment of fresh mushrooms on the postharvest quality parameters. Methods Quail manure was evaluated as an alternative ingredient to the broadly used chicken manure for compost preparation. In addition, the treatment of fresh mushrooms by hot water to extend shelf-life was tested. Quality parameters including color (browning due to microbial activity), cap opening and the weight loss (senescence) were evaluated. Results The nature of the manure employed as base material in the substrate can affect the postharvest browning ratio of mushroom. However, no significant differences in Δb value, weight loss or cap opening were noticed between two different substrates during storage of harvested mushrooms. The cap opening ratio was further retarded while applying thermal treatment to the mushrooms at 55 °C. Conclusions The use of chicken manure as base material to prepare mushroom substrate reduces mushroom browning during storage compared to quail manure, although mushrooms from quail compost are whiter at picking. Postharvest treatment at 45 °C for 4 min was the best to minimize the weight loss.

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Tap Water Quality: Seasonal User Surveys in Poland

Energies ◽

10.3390/en14133841 ◽

2021 ◽

Vol 14 (13) ◽

pp. 3841

Author(s):

Józef Ober ◽

Janusz Karwot

Keyword(s):

Water Quality ◽

World Literature ◽

Mixed Methods Research ◽

Tap Water ◽

Quality Parameters ◽

Subjective Perception ◽

Quality Of Water ◽

Profit Analysis ◽

Tap Water Quality

Security of supply of water, which meets the quality parameters specified in applicable standards, is now the basis for the functioning of most societies. In addition to climatic, biological, chemical, and physical hazards, it is worth paying attention to consumers’ subjective perception of the quality of tap water supplied in the area of Poland. The article discusses various activities related to water resources management and analyses the results of an evaluation of selected quality parameters of tap water in Poland. A novelty on a European scale here is an examination of the evaluation of these parameters based on potential seasonal differences (spring, summer, autumn, winter). For the first time in the world literature, PROFIT analysis was used to evaluate selected parameters of tap water quality. The aim of the article was to present a model for the evaluation of the parameters of tap water supplied in different seasons of the year in Poland. Due to the complexity of the research aspects, a mixed-methods research procedure was used in which a literature review was combined with a survey and statistical analysis. For the purpose of the survey, an original survey questionnaire called “Survey of customer opinions on selected parameters of tap water supplied in Poland” was developed especially for this study. The conducted research confirmed the adopted hypothesis that the results of evaluation of selected tap water parameters vary depending on the period (spring, summer, autumn, winter) in Poland. The model developed by means of PROFIT analysis makes it possible to highlight to water suppliers the specific quality parameters in particular seasons of the year (spring, summer, autumn, winter), which may improve the quality of water supplied in Poland and thus, in the long-term perspective, increase the level of satisfaction of water recipients and confidence in drinking tap water in Poland.

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