Some Ripening Changes during Storage and Ripening in Wax-coated Mangoes

`Palmer' and `Keitt' mangoes (Mangifera indica L.) were treated with two commercial wax coatings. The fruit were placed in 20-liter plastic containers, stored at 5C, and 85% to 95% relative humidity. Fruit were dipped fully in 1% aqueous suspensions of Pro-long and Primafresh C (original concentration) and analyzed at 2-day intervals for 18 days, with day 0 being 24 h after harvest. The following parameters were monitored: peel and pulp color (L*, chroma, and hue), fresh weight loss, total soluble solids, and titratable acidity. Both waxes reduced the rate of loss fresh weight of mangoes as compared with uncoated fruit. No differences were found for titratable acidity and total soluble solids. Waxed fruit were lighter (higher L* values) and less intense (lower chroma values) in color than control fruits.

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Color change and quality response of ‘lane late’ orange submitted to degreening process

Engenharia Agrícola ◽

10.1590/1809-4430-eng.agric.v35n1p144-153/2015 ◽

2015 ◽

Vol 35 (1) ◽

pp. 144-153 ◽

Cited By ~ 4

Author(s):

FRANCISCA L. DE C. MACHADO ◽

JOÃO P. CAJAZEIRA ◽

JOSÉ M. C. DA COSTA

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Color Change ◽

Titratable Acidity ◽

High Relative Humidity ◽

Soluble Solids ◽

Ambient Conditions ◽

Peel Color ◽

Golden Yellow ◽

Puncture Force

This study aimed at evaluating the effects of ethylene on peel color and compositional changes in ‘Lane late’ orange stored under refrigerated and ambient conditions. Physiologically mature, but green-peeled, oranges were exposed to ethylene gas under room temperature and high relative humidity for 24 hours. Storage chamber was ventilated with fresh air after 12 hours to mitigate consequences derived from fruit respiration. Both nondestructive analysis, such as peel color (hue angle, chromaticity, and brightness) and weight loss, and destructive ones (soluble solids, titratable acidity, pH, soluble solids to acidity ratio, and puncture force) were performed upon harvest, after degreening, and every three days during eighteen days in storage. Experiment was carried out using an entirely randomized design with thirty replications for nondestructive and four replications for destructive analyses, in a split plot scheme. Exposure to ethylene ensured a golden yellow peel for both fruit stored under ambient and refrigerated conditions. High relative humidity, associated with low temperature prevented fruit from losing moisture. Fruit exposure to ethylene did not affect weight loss, soluble solids, titratable acidity, pH, soluble solids, acidity ratio, or puncture force.

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Packaging to reduce water loss can delay ripening of mango (Mangifera indica L. cv. ‘Kensington Pride’) fruit

Australian Journal of Experimental Agriculture ◽

10.1071/ea96132 ◽

1997 ◽

Vol 37 (4) ◽

pp. 463 ◽

Cited By ~ 11

Author(s):

A. J. Macnish ◽

D. C. Joyce ◽

S. E. Hetherington

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Water Loss ◽

Mangifera Indica ◽

Free Water ◽

Fruit Weight ◽

Mango Fruit ◽

Diameter Hole ◽

Postharvest Handling ◽

Plastic Containers

Summary. Water loss and premature ripening during postharvest handling reduce the market quality of mango fruit. Towards investigating the use of moisture barrier liners for mango fruit trays, relationships between in-package relative humidity and weight loss and ripening of ‘Kensington Pride’ fruit were studied. Individual fruit were held at 20°C in sealed plastic containers (small 1.2 L buckets). The lid of each container had a single circular hole. Holes were of various sizes, ranging from 5 to 135 mm diameter. Ripening mature green fruit held at the lowest relative humidity of 57% (135 mm diameter hole) lost weight at a significantly (P£0.05) greater rate (10 mg/g initial FW. day) than fruit at higher relative humidities of 59 (open air), 60 (95 mm diameter hole), 61 (55 mm diameter hole), 71 (35 mm diameter hole), 74 (25 mm diameter hole) and 83% (25 mm diameter hole plus free water). These fruit at higher relative humidities lost weight at rates ranging between 9 and 4 mg/g initial FW. day. Fruit softening and skin colouring rates were similar across all relative humidities. In a second experiment, mango fruit were allowed to ripen in containers with smaller holes, ranging from 5 to 95 mm diameter, in their lids. Fruit at the lowest relative humidity (60%, 95 mm diameter hole) lost weight at a significantly (P≤0.05) greater rate (9 mg/g initial FW. day) than fruit from other treatments. Furthermore, these fruit ripened about 2 days sooner than fruit at higher relative humidities: 85 (25 mm diameter hole), 88 (15 mm diameter hole), 91 (10 mm diameter hole) and 93% (5 mm diameter hole). Fruit at the higher relative humidities lost weight at rates between 6 and 2 mg/g initial FW. day, and ripened in 6 to 12 days. Thus, hole size can be varied in order to control in-package relative humidity and regulate mango fruit weight loss and ripening. Australian Journal of Experimental Agriculture, 1997, 37, 463–7 463

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The impact of gamma irradiation and storage on the physicochemical properties of tomato fruits in Ghana

Food Quality and Safety ◽

10.1093/fqsafe/fyaa017 ◽

2020 ◽

Vol 4 (3) ◽

pp. 151-157

Author(s):

Linda A Gyimah ◽

Harry M Amoatey ◽

Rose Boatin ◽

Victoria Appiah ◽

Bernard T Odai

Keyword(s):

Weight Loss ◽

Moisture Content ◽

Physicochemical Properties ◽

Gamma Irradiation ◽

Titratable Acidity ◽

Soluble Solids ◽

Tomato Fruits ◽

Total Soluble Solids ◽

Total Titratable Acidity ◽

Storage Temperatures

Abstract Objectives Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars, acids, vitamins, minerals, lycopene, and other constituents. The fruit, however, has a short shelf life due to its climacteric nature. In view of this, an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits. Materials and Methods Freshly harvested tomato fruits were subjected to 0, 1, 2, 3, and 4 kGy gamma radiation and stored at 10 ± 1°C and 28 ± 1°C. Parameters analysed during the study include pH, total titratable acidity, weight loss, total solids, and moisture content of the sample. Results At both storage temperatures, results of the analyses were in the range of 2.80%–38.67% for weight loss, 0.23%–0.51% for total titratable acidity, 3.5%–5.0% for total soluble solids, 94.43%–96.53% for moisture content, and pH was generally low in the samples stored at 10 ± 1°C. Generally, gamma irradiation had an effect on the total soluble solids, total titratable acids, pH values, and moisture content and physiological weight loss at both storage temperatures. Conclusion From the study, storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.

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Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

Ciência Rural ◽

10.1590/0103-8478cr20130307 ◽

2015 ◽

Vol 45 (3) ◽

pp. 386-391 ◽

Cited By ~ 3

Author(s):

Josuel Alfredo Vilela Pinto ◽

Márcio Renan Weber Schorr ◽

Fabio Rodrigo Thewes ◽

Deiverson Luiz Ceconi ◽

Vanderlei Both ◽

...

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Shelf Life ◽

Cold Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Table Grapes ◽

Niagara Rosada

This study aimed to evaluate the effect of different levels of relative humidity (RH) on the maintenance of Postharvest quality of 'Niagara Rosada' table grapes after cold storage at 0.5°C for 21 days. A completely randomized design was used, with five replicates of 18 clusters per treatment. The selected levels of relative humidity were 85, 90, 95 and 100%, obtained by means of electronic humidity controllers. The fruits were evaluated in relation to rot incidence, berry cracking, browning rate, respiratory rate, titratable acidity, soluble solids, resistance to abscission, berry drop and weight loss. The evaluations were assessed at 20 days of storage and after two and four days of shelf-life (20°C; 85% RH). The results showed that as higher as relative humidity, higher is rot incidence and that the variables rachis browning and weight loss were inversely related to relative humidity. Resistance to abscission at the end of storage was higher when humidity ranged between 90 and 95%, but it was not affected after transfer to shelf-life from cold storage. Relative humidity ranging between 90 and 95% offer the best conditions to maintain the Postharvest quality of 'Niagara Rosada' table grapes

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Postharvest Quality of Lychee Fruit: Role of Relative Humidity and Panicle

HortScience ◽

10.21273/hortsci.32.3.433d ◽

1997 ◽

Vol 32 (3) ◽

pp. 433D-433

Author(s):

T. Vilasachandran ◽

Steven A. Sargent

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Hue Angle ◽

Pericarp Color ◽

Pericarp Browning

Pericarp browning, weight loss, and the associated quality deterioration are the unsolved postharvest problems of lychee (Litchi chinensis Sonn.). Freshly harvested fruits (`Brewster') were stored ± plastic wrap (99% and 84% relative humidity, RH, respectively) and ± panicle at 5°C for 18 days to simulate commercial handling scenarios. There were no significant losses in pericarp color (L*, hue angle, chroma value), total soluble solids, and total sugars from initial values for wrapped fruits. Wrapped lychees were 100% marketable, compared to 17% for unwrapped fruits. The former retained higher weight, moisture content and total titratable acidity (TTA, pulp), and lower pulp pH. Colletotrichum sp., Cladosporium sp., and Alternaria sp. caused decay in 56% of unwrapped fruits, whereas wrapped fruits were free of decay. Fruits with panicles had significantly higher weight loss (3%) than clipped fruits for both wrapped and unwrapped fruits. Pulp TTA tended to decrease and pH to increase more in fruits with panicle. Postharvest quality of lychee fruits was significantly extended by removing the panicle and maintaining nearly saturated RH during handling and storage.

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Effect of pre-storage hot air and hot water treatments on post-harvest quality of mango (Mangifera indica Linn.) fruit

Notulae Scientia Biologicae ◽

10.15835/nsb12410634 ◽

2020 ◽

Vol 12 (4) ◽

pp. 842-851

Author(s):

Oluwole O. OLADELE ◽

Olajide I. FATUKASI

Keyword(s):

Weight Loss ◽

Mangifera Indica ◽

Colour Change ◽

Titratable Acidity ◽

Hot Water ◽

Soluble Solids ◽

Fruit Peel ◽

Post Harvest ◽

Hot Air ◽

Heat Treated

Mature, green and fresh mango fruits were harvested from an orchard and sorted before they were subjected to hot air (HA) and hot water (HW) treatments. Before treatment, the fruits were washed with clean water, disinfected for 10 min in 0.385% m/v of sodium hypochlorite and allowed to air-dry at 26 °C before they were separately immersed in HA and HW at 52 and 55 ºC for 1, 3 and 5 min each before storage at 28 ± 2 ºC and 75 ± 5% relative humidity inside sterilized desiccators where the fruit peel colour change was evaluated at intervals of 5days for 20 days while fruits that were not heat treated served as control. Each treatment contained a replicate of five fruits. After 20 days in storage, the heat-treated fruits were then assessed for post-harvest quality characteristics including weight loss, firmness, titratable acidity (TA) and total soluble solids (TSS). Only fruits treated with HA at 52 °C-3 min and 55 °C-3 min retained the mango peel greenness for 20 days while those treated with HW at 55 ºC-1min and 55 ºC-3 min equally retained the peel greenness but for 15 days in storage. Thus, they were considered as effective and interestingly, the weight loss, firmness; TA and TSS of the treated fruits were not significantly affected by these effective treatments as compared with untreated fruits.

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THE INFLUENCE OF HUMIDITY ON THE RESPONSE OF SPARTAN APPLES TO PRE-STORAGE HIGH TEMPERATURE TREATMENT

Canadian Journal of Plant Science ◽

10.4141/cjps78-169 ◽

1978 ◽

Vol 58 (4) ◽

pp. 1111-1113 ◽

Cited By ~ 2

Author(s):

P. D. LIDSTER ◽

S. W. PORRITT

Keyword(s):

Weight Loss ◽

High Temperature ◽

Relative Humidity ◽

Treatment Period ◽

Titratable Acidity ◽

Temperature Treatment ◽

Soluble Solids ◽

High Temperature Treatment ◽

Reduced Rate ◽

And Control

A reduced rate of softening during 7 mo storage at −0.6 °C and control of breakdown that resulted from pre-storage heating of Spartan apples was not dependent on the relative humidity (RH) during the high temperature period. Weight loss during the 4 days at 38 °C and 95–100% RH was 0.23 and 1.97% at 5–10% RH. Decay was controlled more effectively at the higher level of humidity. Changes in soluble solids and titratable acidity were not affected by RH during the treatment period.

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Effect of nano zeolite and potassium permanganate on shelf life and quality of cut apple

International Journal of Life Sciences ◽

10.3126/ijls.v9i2.12050 ◽

2015 ◽

Vol 9 (2) ◽

pp. 55-60 ◽

Cited By ~ 4

Author(s):

Fereshteh Khosravi ◽

Mahdyeh Khosravi ◽

Elnaz Pourseyedi

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Potassium Permanganate ◽

Life Sciences ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Total Soluble Solids ◽

Preserved Fruit

In the present study the extended storage life of cut apples (Red Delicious) examined using nano zeolite particles and potassium permanganate. Titratable acidity, total soluble solids, pH and weight loss was measured .Visual observations of fruits during storage were investigated. The results showed that pH, soluble solids and fruit weight loss has increased during storage. The acidity of fruits stored with nano zeolite was less decreased as compared with potassium permanganate. The growth of moulds on preserved fruit with nano zeolite was much less after 10 days of storage as compared with potassium permanganate.DOI: http://dx.doi.org/10.3126/ijls.v9i2.12050 International Journal of Life Sciences 9 (2) : 2015; 55-60

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Physiological and Physicochemical Responses of ‘Sai Nam Phueng’ Tangerine to Commercial Coatings

HortScience ◽

10.21273/hortsci.45.4.605 ◽

2010 ◽

Vol 45 (4) ◽

pp. 605-609 ◽

Cited By ~ 6

Author(s):

Pimjai Seehanam ◽

Danai Boonyakiat ◽

Nithiya Rattanapanone

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Room Temperature ◽

Chemical Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

Sensory Acceptability ◽

Respiration Rates ◽

Off Flavors ◽

And Chemical Properties

Tangerine fruit cv. Sai Nam Phueng was coated with six commercial coatings: Citrashine, Fomesa, Citrosol AK, Supershine-C, Zivdar, and Perfect Shine. Fruit were coated using gloved hands and stored at room temperature (23 ± 3 °C) and 56% ± 5% relative humidity. Physiological and chemical properties were recorded on Days 0, 1, 4, 7, 10, and 13. All coated fruit had lower respiration rates, reduced weight loss, higher gloss, and better appearance than control fruit. Coatings somewhat increased total soluble solids levels, but had no major effects on pH, titratable acidity, or vitamin C contents. Among the various wax formulations, tangerines coated with Zivdar, and to a lesser extent Perfect Shine, had the highest internal O2 and lowest internal CO2 levels, resulting in the lowest juice ethanol levels. Application of other coatings, especially Citrosol AK and Supershine-C, resulted in enhanced accumulation of off-flavors and decreased sensory acceptability.

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Influence of Putrescine Application on Storability, Postharvest Quality and Antioxidant Activity of Two Iranian Apricot (Prunus armeniaca L.) Cultivars

Notulae Scientia Biologicae ◽

10.15835/nsb529041 ◽

2013 ◽

Vol 5 (2) ◽

pp. 212-219 ◽

Cited By ~ 15

Author(s):

Gholamhossein DAVARYNEJAD ◽

Mehdi ZAREI ◽

Elham ARDAKANI ◽

Mohamad Ebrahim NASRABADI

Keyword(s):

Antioxidant Activity ◽

Weight Loss ◽

Ascorbic Acid ◽

Total Phenolics ◽

Titratable Acidity ◽

Maturity Index ◽

Soluble Solids ◽

Fruit Firmness ◽

Postharvest Storage ◽

Total Soluble Solids

The limited postharvest storage life of apricot is the focus of this study. Presenting a solution to improve the postharvest storage of studied apricot cultivars is the goal. Studding the effect of different concentration of postharvest putrescine on quality attributes and antioxidant activity of two apricot cultivars during storage is the approach taken. The two apricot cultivars (‘Lasgerdi’ and ‘Shahrodi’) were harvested at the commercial ripening stage, and fruits were immerged in 1, 2, 3 and 4 mM putrescine as well as distilled water (control) for 5 min, then fruits were packed in boxes with polyethylene cover and stored at 4°C and 95% relative humidity for 20 days. The changes in weight loss, fruit firmness, total soluble solids, titratable acidity, pH, maturity index, ascorbic acid, total phenolics and antioxidant activity were estimated after 0, 5, 10, 15 and 20 days during storage. The results showed that the weight loss, total soluble solids, pH and maturity index increased significantly while the fruit firmness, titratable acidity, ascorbic acid, total phenolics and antioxidant activity decreased significantly during storage for both cultivars. During storage, a significant difference between control and putrescine treatments in all measured parameters is observed. The putrescine treatments reduced significantly the weight loss and maintained their firmness. In this condition, the highest and lowest of titratable acidity, ascorbic acid, total phenolics and antioxidant activity were observed in treatments of 4 mM putrescine and control, respectively. The data revealed that the quality of apricot fruits was improved by the use of putrescine treatment due to its effect on delaying the ripening processes.

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