scholarly journals CHANGES IN ORGANIC ACIDS AND OTHER COMPOSITIONAL AND PHYSIOLOGICAL ATTRIBUTES OF PEACHES DUE TO CHILLING INJURY.

HortScience ◽  
1992 ◽  
Vol 27 (11) ◽  
pp. 1167c-1167
Author(s):  
T. Wang ◽  
A. R. Gonzalez ◽  
E. E. Gbur ◽  
J. M. Aselage
Keyword(s):  
Citric Acid ◽  
Cold Storage ◽  
Malic Acid ◽  
Storage Time ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Quinic Acid ◽  
The Other ◽  
Soluble Solids ◽  
Flesh Firmness

Babygold 5 (BG5) and Redhaven (RDH) peaches at maturity 4 were held at 2.3°C for 0, 2 and 4 weeks. After each cold storage treatment half of the fruit sample was evaluated; the other half was ripened for 8 days at 21°C and respiration was measured daily. The evaluations on both samples were for malic, citric and quinic acids, titratable acidity (TA), soluble solids (SS) and flesh firmness. Malic acid in ripened BG5 and RDH Fruits increased relative to their unripened counterpart over the cold storage time; citric acid increased in BG5, decreased in RDH; quinic acid decreased in both cultivars; TA increased; SS decreased in BG5, did not change in RDH; flesh firmness increased in BG5, did not change in RDH. Respiratory rate increased with cold storge time in both cultivars. Overall, BG5 showed more susceptibility to chilling than RDH.

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.

scholarly journals Variability of characteristic components of aronia

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 25-30 ◽  
Author(s):  
J. Šnebergrová ◽  
H. Čížková ◽  
E. Neradová ◽  
B. Kapci ◽  
A. Rajchl ◽  
...  
Keyword(s):  
Citric Acid ◽  
Malic Acid ◽  
Titratable Acidity ◽  
Quinic Acid ◽  
Soluble Solids ◽  
Mean Values ◽  
Aronia Melanocarpa ◽  
Black Chokeberry ◽  
The Mean

The variability of characteristic components of aronia (Aronia melanocarpa, black chokeberry) and to evaluate the chemical composition and quality of aronia products in order to complete the already available data and to facilitate authentication of fruit products were estimated. The mean values obtained for the set of aronia fruits were: soluble solids 19.9 °Brix, titratable acidity 9.8 g malic acid/kg, formol number 11.9 ml 0.1M NaOH/100 g, ash 6.7 g/kg, phosphorus 0.34 g/kg, potassium 2.90 g/kg, calcium  0.27 g/kg, magnesium 0.16 g/kg, sucrose 0.10 g/kg, glucose 47.1 g/kg, fructose 37.8 g/kg, sorbitol 66.1 g/kg, malic acid 9.6 g/kg, citric acid 1.0 g/kg, quinic acid 5.0 g/kg, isocitric acid 0.02 g/kg. These values can potentially be a useful tool to determine aronia content in foodstuffs or to determine adulteration of other fruit-based products with aronia. The most promising markers appeared to be the content of sorbitol, quinic acid and characteristic profile of anthocyanins measured by HPLC.  

scholarly journals Controlled Atmosphere Storage and Aminoethoxyvinylglycine Postharvest Dip Delay Post Cold Storage Softening of `Snow King' Peach

2001 ◽  
Vol 11 (4) ◽  
pp. 598-602 ◽  
Author(s):  
David Garner ◽  
Carlos H. Crisosto ◽  
Eric Otieza
Keyword(s):  
Cold Storage ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Flesh Firmness ◽  
Fruit Flesh ◽  
Solids Concentration ◽  
Storage Atmosphere ◽  
C 32

`Snow King' peaches (Prunus persica) harvested at commercial maturity were subjected to different carbon dioxide (CO2) and oxygen (O2) atmosphere combinations for a 2-week simulated transportation [0 °C (32 °F)] period after 1 week of cold storage in air (0 °C). In 1998, air or 5%, 10%, 15%, or 20% CO2 combined with 3% or 6% O2 were used during shipment. The trial was repeated in 1999, but for this year half of the fruit were treated with a 50 mg·L-1 (ppm) aminoethoxyvinylglycine (AVG) postharvest dip before storage and simulated shipment. In addition, O2 levels during simulated shipment were reduced to 1.5% and 3%. At harvest and after the 2-week simulated shipment, fruit flesh firmness, soluble solids concentration (SSC), titratable acidity (TA), and chilling injury (CI) were evaluated. For both years, there were no significant differences in quality attributes among the different treatments after the simulated shipment period. SSC and TA did not change during 5 days postshipment ripening at 20 °C (68 °F). In 1998 all treatments softened rapidly during the postshipment ripening at 20 °C, and were ready to eat [13 N (1 N = 0.225 lb force)] after 3 days. In 1999, both the high CO2 atmospheres during shipment and the AVG postharvest dip slowed the rate of softening during subsequent ripening at 20 °C. With respect to fruit softening, there was significant interaction between storage atmosphere and AVG treatment. AVG-treated fruit shipped under a 20% CO2 + 3% O2 atmosphere did not soften to the transfer point (firmness = 27 N) within our 5-day ripening period, while fruit not treated with AVG and shipped under the same atmosphere softened to the transfer point in 3 days. Control fruit (no AVG + air shipment) softened to the transfer point in 2 days. Our previous work found that when white flesh peaches soften to less than 27 N firmness they become very susceptible to impact bruise injury during retail distribution. We call this critical level of fruit flesh firmness the transfer point. Symptoms of CI, low O2, or high CO2 injury were not observed in any treatment in either year.

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 Modified atmosphere packaging extending the storage life of 'douradão' peach

2011 ◽  
Vol 32 (4) ◽  
pp. 1009-1017 ◽  
Author(s):  
Ligia Regina Radomille de Santana ◽  
Benedito Carlos Benedetti ◽  
José Maria Monteiro Sigrist ◽  
Claire Isabel Grígoli de Luca Sarantopóulos
Keyword(s):  
Weight Loss ◽  
Cold Storage ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Life ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Perishable Product ◽  
Flesh Firmness ◽  
Relevant Effect

'Douradão' peach is a perishable product and when cold stored is subject to chilling injury. The objective of the experiment was to evaluate the effect of modified atmosphere packaging (MAP) and cold storage on quality and storage life of these peaches. Fruits were packed in polypropylene (PP) trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60, 75 μm thickness) with active modified atmosphere (10 kPa CO2 + 1.5kPa O2, balance N2). The control was made with peaches held in nonwrapped PP trays. Fruits were kept at 1 ± 1 °C and 90 ± 5% relative humidity (RH) for 28 days and CO2 and O2 within packages was monitored every two days. After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25 ± 1 °C and 90 ± 5% RH for ripening. On the day of removal from the cold storage and after 4 days, peaches were evaluated for weight loss, decay incidence, flesh firmness, woolliness incidence, soluble solids content (SSC), titratable acidity (TA) and juice content. The results showed that MAP had influence on reducing weight loss and prevented postharvest decay. MAP of 1-2 kPa O2 and 3-6 kPa CO2 at 1 °C (from 50 and 60 μm LDPE films) were effective for keeping good quality of 'Douradão' peaches during 28 days of storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. Packages of 30 and 75 μm LDPE films were ineffective for reducing woolliness during cold storage. MAP fruits showed lower SSC and no relevant effect on TA. Control fruits did not present marketable conditions after 14 days of cold storage.

scholarly journals Evaluation of the Effect of Different Modified Atmosphere Packaging Box Liners on the Quality and Shelf Life of ‘Friar’ Plums

2008 ◽  
Vol 18 (2) ◽  
pp. 261-265 ◽  
Author(s):  
Celia M. Cantín ◽  
Carlos H. Crisosto ◽  
Kevin R. Day
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Skin Color ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Low Oxygen

The influence of modified atmosphere packaging (MAP) on quality attributes and shelf life performance of ‘Friar’ plums (Prunus salicina) was studied. Plums were stored at 0 °C and 85% relative humidity for a 60-day period in five different box liners (LifeSpan L316, FF-602, FF-504, 2.0% vented area perforated, and Hefty liner) and untreated (control). Flesh firmness, soluble solids concentration, titratable acidity, and pH were unaffected by the box liners. Fruit skin color changes were repressed on plums packed in box liners that modified gas levels and weight loss was reduced by the use of any of the box liners. Plums packed without box liners (bulk-packed) had ≈6% weight loss. High carbon dioxide (CO2) and low oxygen (O2) levels were measured in boxes with MAP box liners (LifeSpan L316, FF-602, and FF-504). Percentage of healthy fruit was unaffected by any of the treatments during the ripening period (shelf life) after 45 days of cold storage. However, after 60 days of cold storage, fruit from the MAP box liners with higher CO2 and lower O2 levels had a higher incidence of chilling injury (CI) symptoms, evident as flesh translucency, gel breakdown, and “off flavor” than fruit from the other treatments. Overall, results indicate that the use of MAP box liners is recommended to improve market life of ‘Friar’ plums up to 45 days cold storage. However, the use of box liners without gas control capability may lead to CI symptoms in fruit cold-stored for longer periods.

scholarly journals 712 PB 388 PACKINGHOUSE OPERATIONS AFFECT PEACH QUALITY DURING STORAGE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 535b-535
Author(s):  
Armida Rodriguez-Felix ◽  
Evelia Araiza-Lizarde ◽  
Monica A. Villegas-Ochoa ◽  
Elsa Brineas-Taddei
Keyword(s):  
Weight Loss ◽  
Cold Storage ◽  
Skin Color ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
The Other ◽  
Soluble Solids ◽  
Additional Weight ◽  
Highest Weight ◽  
Representative Points

`Flordaprince' peach quality characteristics were evaluated during cold storage after passing thru different packinghouse operations. Fruits were sampled at three points in a commercial packinghouse as follows: (A) upon arrival at a peach packinghouse, (B) after hydrocooling, and (C) after grading and sorting. After sampling, fruits were stored at 2 C (90 % R.H.) for 0, 15, and 30 days. Following the cold storage periods, fruits were transferred to 20 C. Quality characteristics evaluated during cold storage or marketing conditions consisted of weight loss, firmness, skin color (hue), total soluble solids, titratable acidity, respiration rate, and ethylene production. Peaches stored for 27 days at 2 C had up to 40% weight loss. Additional weight loss was observed during marketing conditions at 20 C (up to 70 % weight loss). Selected peaches after grading and sorting (point C) had the highest weight loss during storage at 2 C, as compared to the other two sampling points. Flesh firmness decreased significantly after 3 days storage at 20 C in all representative points. Weight loss and firmness were the quality attributes that mainly affect peach storage life.

Chemical Composition of Fresh Elderberries

1969 ◽  
Vol 52 (3) ◽  
pp. 643-646
Author(s):  
James R Taylor ◽  
E Fernandez-Flores
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Chemical Composition ◽  
Malic Acid ◽  
Titratable Acidity ◽  
Invert Sugar ◽  
Soluble Solids ◽  
Authentic Data

Abstract Fresh elderberries were analyzed for amino acids by formol titration, insoluble solids, soluble solids, ash, K2O, P2O5, invert sugar, l-malic acid, total polyphenolics, protein, and titratable acidity calculated as citric acid. Authentic data are tabulated.

scholarly journals Combination of Low Fluctuation of Temperature with TiO2 Photocatalytic/Ozone for the Quality Maintenance of Postharvest Peach

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 234 ◽  
Author(s):  
Xiaoyu Jia ◽  
Jiangkuo Li ◽  
Meijun Du ◽  
Zhiyong Zhao ◽  
Jianxin Song ◽  
...  
Keyword(s):  
Cold Storage ◽  
Temperature Fluctuation ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Peach Fruit ◽  
Fruit Storage ◽  
Photocatalytic Reactor ◽  
Photocatalytic System ◽  
Mda Content

Chilling injury, tissue browning, and fungal infection are the major problems of peach fruit during post-harvest storage. In this study, a precise temperature control cold storage with low-temperature fluctuation (LFT) and internal circulation flow system is designed. An ozone (O3) generator and a (titanium dioxide) TiO2 photocatalytic reactor were applied to cold storage to investigate the variation of LFT combined with ozone fumigation and a TiO2 photocatalytic reactor in the efficiency of delaying ripening and maintaining peach fruit quality. Results showed that the temperature fluctuation with the improved control system was only ±0.1 to ±0.2 °C compared with that of ±0.5 to ±1.0 °C in conventional cold storage. LFT significantly reduced the chilling injury of peach fruit during storage. Although LFT combined with fumigation of 200 mg m−3 ozone periodical treatment slightly damaged the peach fruit after 40 d of storage, its combination with the TiO2 photocatalytic system significantly improved the postharvest storage quality of the fruit. This treatment maintained higher titratable acidity (TA), total soluble solids (TSS), better firmness, color, microstructure, and lower decay rate, polyphenol oxidase (PPO) activities, total phenol accumulation, respiratory intensity, ethylene production, and malondialdehyde (MDA) content during 60 d of storage. All the results show that LFT combined with the TiO2 photocatalytic system might be a promising technology for quality preservation in peach fruit storage.

scholarly journals Determining the physiochemical changes and time of chilling injury incidence during cold storage of pomegranate fruit

2015 ◽  
Vol 60 (4) ◽  
pp. 465-476 ◽  
Author(s):  
Leila Taghipour ◽  
Majid Rahemi ◽  
Pedram Assar
Keyword(s):  
Cold Storage ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Injury Incidence ◽  
Long Term Storage ◽  
Pomegranate Fruit ◽  
Intermittent Warming

Intermittent warming (IW) is a good postharvest technique to prevent or alleviate chilling injuries during cold storage. Performing the warming treatment at the period of time before chilling injury is irreversible during storage, and it is the first prerequisite for a successful IW treatment. In order to determine the fruit physiochemical changes and time of irreversible chilling injury incidence during cold storage of pomegranate fruit (cv. Rabab-e-Neyriz), this research was conducted. Fruits were stored at 2 ? 0.5?C and 90 ? 5% relative humidity for 90 days. At 15-day intervals, 40 fruits (four replicates and 10 fruits in each replicate) were sampled and further stored at 20?C for 3 days (shelf life). Chilling injury (CI) index and weight loss (WL) in intact fruits, electrolyte leakage (EL) and K leakage (KL) in peel samples, total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio and pH in fruit juice were measured. With respect to quality parameters, TSS did not change significantly under cold storage. According to TA changes, the TSS/TA ratio was decreased up to 30 days but subsequently increased and the highest ratio was detected at the end of storage, which was significantly higher than the TSS/TA ratio at the harvest time. Results related to CI index, WL, EL and KL showed that pomegranate fruits could be stored cold without significant chilling damages up to 30 days. It was suggested that performing the IW treatment during this period could be concomitant with desired effects in long-term storage of this commercial cultivar.

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