scholarly journals 723 PB 459 THE POTENTIAL EFFECTS OF POSTHARVEST CALCIUM CHLORIDE DIPS AND LIPID WAX ON RIND BREAKDOWN IN THE CHIRONJA

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 536f-536
Author(s):  
Arturo Cedeño Maldonado ◽  
Patrick E. Chesney ◽  
Essau Orengo
Keyword(s):  
Weight Loss ◽  
Calcium Chloride ◽  
Citrus Sinensis ◽  
Citrus Paradisi ◽  
Excellent Quality ◽  
Maturity Stages

The chironja (Citrus sinensis L. Osbcek* Citrus paradisi Macf.) is a citrus hybrid of excellent quality. Attempts at commercialization has been limited by the susceptibility of the fruit to rapid rind breakdown after harvest. A study was undertaken to determine the effects of postharvest calcium chloride (CaCl2) dips and lipid waxes on rind quality of two chironja clones at two maturity stages. CaCl2 dips had no significant effect on weight loss irresponsible of clones and maturity. Waxing improved lustre of fruits. retarded aging and shrinkage and slightly inhibited degreening. Pac Rite wax was more effective than Prima Fresh wax. Clone 2-4 was less resistant than clone 3-8 to rind breakdown and made better use of the wax treatments. Mature yellow fruits had a better response to treatments than mature green fruits in retarding weight loss. Untreated fruits deteriorated rapidly after five days. Symptoms of rind breakdown were incipient in calcium treated fruits. Preharvest calcium applications and/or postharvest waxing may reduce the incidence of rind breakdown in the chimnja.

scholarly journals Performance of Minneola tangelo trees grafted over six rootstocks in Colombia Tropical Lowland (1997-2010)

2017 ◽  
Vol 66 (3) ◽  
pp. 397-402
Author(s):  
Hans Chaparro ◽  
David Ricardo Hernández ◽  
Diana Mayerly Mateus ◽  
Javier Orlando Orduz Rodriguez
Keyword(s):  
Fruit Quality ◽  
Citrus Sinensis ◽  
Productive Efficiency ◽  
Poncirus Trifoliata ◽  
Tree Size ◽  
The Other ◽  
Citrus Paradisi ◽  
Tropical Lowland ◽  
Citrus Orchards

‘Cleopatra’ tangerine (Citrus reshni hort. ex Tanaka) is a commonly used rootstock in the piedmont of Meta department, Colombia for establishing of commercial citrus orchards. Have allowed a late production entrance rootstock and produced big plants when grafted with tangelo ‘Minneola’ (C. reticulata Blanco x C. paradise Macf), decreasing the productive efficiency in plants and hard crop practices. The evaluated performance were as follows:  tree size, productive efficiency and fruit quality of tangelo ‘Minneola’ grafted in six rootstocks. It found that the cumulated production of 11 years was better with Citrumelo ‘Swingle’ (Citrus paradisi Macf. × Poncirus trifoliata (L.) Raf) with 1388.3 kg tree-1, followed by ‘Cleopatra’ (Citrus reshni hort. ex Tanaka) with 893.2 kg.tree-1, in last place was ‘Carrizo’ (Citrus sinensis Osb. × Poncirustrifoliata (L.) Raf) with 182.9 kg tree-1. The other rootstocks, had a medium production. The greatest height and canopy value, was found with ‘Cleopatra’ without significant differences with Citrumelo ‘Swingle’. In fruit quality no significant differences occurred.

PENGARUH PEMBERIAN KALSIUM KLORIDA DAN PENGHAMPAAN UDARA TERHADAP MUTU BUAH TOMAT

2015 ◽  
Vol 4 (2) ◽  
pp. 56-61
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Febby J. Polnaya
Keyword(s):  
Weight Loss ◽  
Calcium Chloride ◽  
Chloride Solution ◽  
Fruit Weight ◽  
Calcium Chloride Solution ◽  
Post Harvest ◽  
Treatment Concentration

This study aims to determine the level of concentration of calcium chloride and vacuum air on the quality of tomatoes. Post-harvest handling of tomatoes was done by giving treatment concentration of calcium chloride solution different (0, 6, 9, 12%) and determined the best treatment then treated with vacuum air (430, 540, 650, and 760 mm Hg). Observations were made of the color, hardness and weight loss. The results showed that the use of calcium chloride with vacuum air significant effect on the value of color, hardness and changes in fruit weight. The use of calcium chloride with a concentration of 12% is the best, because it can maintain the color values of 6.02%, 7.76% hardness, and can press the fruit weight loss of 1.04%. The level of vacuum air 430 mm Hg can maintain the color values of 6.79 and can reduce fruit weight loss of 2.95%.

scholarly journals Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 309
Author(s):  
Said A. Shehata ◽  
Said Z. Abdelrahman ◽  
Mona M. A. Megahed ◽  
Emad A. Abdeldaym ◽  
Mohamed M. El-Mogy ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Weight Loss ◽  
Shelf Life ◽  
Calcium Chloride ◽  
Tomato Fruit ◽  
Fruit Color ◽  
Total Carotenoids ◽  
Positive Loading ◽  
Ozonated Water

Tomatoes are perishable fruit that makes them deteriorate rapidly during the post-harvest chain. Therefore, the effect of calcium chloride (CaCl2), chitosan, hydrogen peroxide (H2O2), and ozonated water on the storage abil\ity and quality of tomato fruit (Solanumlycopersicum L. cv. 448) stored at 10 °C for 28 d was studied. Weight loss, firmness, fruit color, total soluble solids (TSS), titratable acidity, total carotenoids, and ascorbic acid content (AsA) of treated tomato fruit were recorded. Our results revealed that all tested treatments significantly extended the shelf-life and maintained quality of tomato fruit compared to the control. Chitosan and CaCl2 were the most effective treatments in maintaining quality attributes. Furthermore, a correlation study suggested that AsA and total carotenoids played a vital role in conserving tomato fruit quality during storage. PC1 had strong positive loading for pH, appearance, firmness, AsA, TSS, carotene, fruit color (L* & b*) and a strong negative loading for lycopene content, color (a), weight loss, and color index. PC2 had high positive loading for total acidity and total sugar content.

scholarly journals Layered Coatings to Control Weight Loss and Preserve Gloss of Citrus Fruit

HortScience ◽  
1995 ◽  
Vol 30 (2) ◽  
pp. 296-298 ◽  
Author(s):  
Robert D. Hagenmaier ◽  
Robert A. Baker
Keyword(s):  
Weight Loss ◽  
Citrus Sinensis ◽  
Citrus Fruit ◽  
Double Layers ◽  
Citrus Paradisi ◽  
Moisture Barrier ◽  
Layered Coatings ◽  
Polyethylene Wax ◽  
Outer Coating

Valencia oranges [Citrus sinensis (L.) Osbeck cv. Valencia] and Marsh grapefruit [Citrus paradisi Macf.] were treated with single or double layers of coating. In cases where two coatings were applied, the first coating was a moisture-barrier wax; the second was either polyethylene wax or a mixture of shellac and resin ester. The inner coating reduced weight loss, and the outer coating imparted gloss. Fruit gloss, as measured by reflectometer, decreased more rapidly during 1 week at 20C with a single glossy coating than with the same coating applied as a second layer over a wax-based first coating. For citrus fruit, using resin ester or shellac as a high-gloss second coating tended to overly restrict the exchange of O2 and CO2; however, two layers of wax did not.

scholarly journals Predicting Market Quality of Grapefruit after Hot-air Quarantine Treatment

1992 ◽  
Vol 117 (1) ◽  
pp. 90-95 ◽  
Author(s):  
Raymond G. McGuire ◽  
William F. Reeder
Keyword(s):  
Weight Loss ◽  
Deleterious Effect ◽  
Treatment Temperature ◽  
Market Quality ◽  
Regression Equations ◽  
Citrus Paradisi ◽  
Fungal Decay ◽  
Late Season ◽  
Hot Air

Early, mid-, and late-season grapefruit (Citrus paradisi Macf.) were treated with hot air at 46, 48, and 50C for 3, 5, or 7 hours to determine the effects of time and temperature on market quality. Early and late-season fruit were more easily' damaged by the higher temperatures than midseason fruit. Increased times at the lower temperatures had less of a deleterious effect on weight loss, loss of firmness and color, and susceptibility to scalding injury and fungal decay than did shorter times at the higher temperatures. Nevertheless, regression equations predicted that 3 hours at 48C or 2 hours at 49C would not adversely affec: market quality of early and midseason fruit. The suitability of these equations was verified through taste tests of Juice. It may not be possible, however, to raise the treatment temperature for late-season fruit above 47.5C without damaging the quality of juice from these fruit.

scholarly journals Effects of Perforation Mediated-modified Atmospheric Packaging (MAP) on Shelf Life and Quality of Calcium Chloride Treated Bell Pepper (Capsicum annum)

2020 ◽  
Author(s):  
Pragya Adhikari ◽  
Nisha Paneru ◽  
Kanti Thapa ◽  
Aashish Dhakal
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Calcium Chloride ◽  
Room Temperature ◽  
Microbial Growth ◽  
Bell Pepper ◽  
Capsicum Annum ◽  
Modified Atmospheric Packaging ◽  
Ambient Room Temperature

Background: Capsicums having high respiration, transpiration, and ethylene production rates along with high susceptibility to microbial growth deteriorate rapidly during storage leading to higher loss. The current study was conducted to assess the effects of Perforation mediated- modified atmospheric packaging (MAP) on shelf life and quality of calcium chloride treated bell pepper (Capsicum annum). Methods: For this purposed green mature fruits capsicum annum variety Indra were pretreated with calcium chloride, weighed 1kg and packed in Low-density polyethylene with no perforation (T1), LDPE with 4 perforations(T2), LDPE with 8 perforations(T3), LDPE with 12 perforations(T4), LDPE with 16 perforation(T5) and open tray (T6) and stored at ambient room temperature of laboratory. Three replications were maintained for each treatment with CRD Design and different parameters were evaluated during the study period. Result: Capsicum stored in perforated LDPE packet exhibited less weight loss, higher shelf life and higher vitamin C content compared to capsicum kept in an open tray. With less perforations weight loss was less. Moreover, LDPE with 16 perforations can be considered the best treatment because with higher numbers of pores it exhibited comparatively higher shelf life, optimum quality of fruits and also check the spoilage of the fruits as compared to all treatments.

scholarly journals STORAGE TEMPERATURE AND DURATION INFLUENCE DETERIORATION OF FILM-BAGGED AND NONBAGGED MUSTARD

HortScience ◽  
1991 ◽  
Vol 26 (5) ◽  
pp. 492c-492
Author(s):  
Regina P. Bracy ◽  
J.F. Fontenot ◽  
R.J. Constantin
Keyword(s):  
Weight Loss ◽  
Brassica Juncea ◽  
Storage Temperature ◽  
Excellent Quality ◽  
Polyethylene Bags ◽  
Sensory Evaluations ◽  
Better Than

Brassica juncea var crispifolia was stored in perforated polyethylene bags, polyolefin heat-shrinkable films, and nonbagged at 1, 4, or 15C during three experiments in the spring of 1989 and 1990. Bagging mustard in perforated polyethylene bags or polyolefin films of Cryovac D-955 60-gauge or Cryovac D-955 100-gauge significantly reduced weight loss over nonbagged mustard. Bag type had a highly significant effect on CO2 concentrations in the atmosphere within bags of mustard, with highest CO2 concentrations occurring in the bags made of Cryovac film. Mustard stored in all bags retained marketable quality significantly better than nonbagged mustard. Bagged mustard was stored for 12 days at 1 or 4C with excellent quality, whereas nonbagged mustard was unacceptable after only 5 days in storage. Color, turgor, and appearance of all mustard were poor after 5 days in storage at 15C. Sensory evaluations indicated bagging and storing mustard for 12 days at 1 or 4C did not affect the flavor and quality of cooked mustard.

1020-P: Semaglutide-Induced Weight Loss Is Associated with Improved Health-Related Quality of Life and Treatment Satisfaction

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 1020-P ◽  
Author(s):  
KARI T. UUSINARKAUS ◽  
HELENA W. RODBARD ◽  
LUC VAN GAAL ◽  
JOHN P. WILDING ◽  
THOMAS HANSEN ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Weight Loss ◽  
Treatment Satisfaction ◽  
Health Related Quality ◽  
Related Quality ◽  
Health Related

The Impact of Insect Infestation on Stored Purpled Cocoa Beans

2018 ◽  
Vol 1 (3) ◽  
pp. 176-181 ◽  
Author(s):  
E. Tettey
Keyword(s):  
Weight Loss ◽  
Insect Population ◽  
Insect Infestation ◽  
Percentage Weight Loss ◽  
Cocoa Beans ◽  
Significant Damage ◽  
Percentage Weight ◽  
Fermentation Period ◽  
The Impact

Under-fermentation of cocoa beans produces purple beans. The fermentation period is 6 to 7 days but some cocoa farmersunder-ferment their cocoa beans leading to the development of purple cocoa beans. This study determined the impact of insectinfestation on stored purple cocoa beans. Wet cocoa beans were fermented for 1, 2, 3, 4 and 5 days to produce the purple beans.Ephestia cautella and Tribolium castaneum, both singly and in combination, were introduced into the cocoa beans and storedfor different (30, 60, 90 and 120 days) period. Insect population, percentage weight loss and the contaminants produced bythese insects were determined. Cocoa beans infested with E. cautella alone had the highest population of 297.0 ± 22.7. Beansfermented for 3 days had the lowest insect population both singly and in combination after 120 days of storage. The highestpercentage weight loss was recorded in cocoa beans fermented for one day (10.1 ± 1.87%) and 4 days (10.1 ± 8.74%). T.castaneum did not cause much damage to the cocoa beans but E. cautella alone caused significant damage to stored cocoabeans. Insect infestation and poor fermentation contribute significantly to the reduction in quality of cocoa beans.

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