scholarly journals The Effect of Ethylene during Controlled-atmosphere Storage of Bananas

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 638a-638 ◽  
Author(s):  
Sylvia M. Blankenship
Keyword(s):  
Carbon Dioxide ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Banana Fruit ◽  
Controlled Atmosphere ◽  
Soluble Solids Content ◽  
Visual Appearance ◽  
Peel Color ◽  
Solids Content ◽  
Fruit Respiration

Banana fruit respiration rates and quality parameters such as peel color, pulp pH and soluble solids content were examined at 14°C under a number of controlled atmosphere (CA) environments. CA conditions were 1%, 2%, 4%, or 8% oxygen with or without 5% carbon dioxide. Each treatment combination was also done with or without 50 μL·L–1 ethylene added to the atmospheres. Green banana fruit were either gassed with ethylene (triggered) or ungassed. One percent oxygen was too low to consistently give undamaged bananas. The addition of 5% carbon dioxide to the controlled atmosphere increased fruit respiration rate whereas air plus 5% carbon dioxide showed decreased respiration when compared to air control fruits. Green, triggered fruit partially ripened under the CA conditions. Pulp pH and soluble solids content changed in a normal ripening pattern, however peel color was poor. Addition of ethylene to the atmospheres advanced fruit ripening somewhat in all fruit. When green, ungassed bananas were placed under CA, the presence of ethylene in the atmosphere did not cause the bananas to turn yellow, although some changes in pH and soluble solids were detectable. In triggered fruit the presence of ethylene in the storage advanced ripening with higher oxygen concentrations promoting faster ripening. Bananas that have ripened under CA conditions are not as high quality as those ripened in air in terms of visual appearance.

scholarly journals Nondestructive Quality Screening of Green Tomatoes Using Ethylene Gas

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 641b-641
Author(s):  
F. Maul ◽  
S.A. Sargent
Keyword(s):  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Short Exposure ◽  
Internal Quality ◽  
Soluble Solids Content ◽  
Nondestructive Technique ◽  
Total Sugars ◽  
Solids Content

The effects of prolonged ethylene exposure on external and internal quality parameters of tomato fruits were studied in order to explore the feasibility of its use as a nondestructive technique for screening immature and inferior quality fruit. `Agriset' and `CPT-5' tomatoes were hand harvested at Stage 1 (green) and held at 20°C and 50 ppm ethylene for 1-7 days. Each 24 hours, fruits reaching Stage 2 (breaker) were removed from C2H4 and transferred to 20°C air for subsequent ripening. Tomatoes were considered at edible maturity upon reaching full red-ripe stage and 4 mm deformation and final quality parameters were determined. For both cultivars, fruits which required prolonged C2H4 exposure to reach Stage 2 had lower overall visual appearance. `Agriset' tomatoes which required short exposure times to C2H4 (1 to 3 days) had somewhat higher quality than those requiring prolonged times (4 or 5 days). Days to reach edible maturity were 9.5 and 7.7, respectively. For the short exposure times, peel color was more intense (higher chroma value), while soluble solids content and total sugars were significantly higher (P = 0.05). Quality of `CPT-5' tomatoes was not adversely affected until requiring 6 or 7 days exposure to C2H4. Days to reach edible maturity decreased from an average of 12.5 to 11.0 for 1 to 5 or for 6 to 7 days exposure, respectively. For fruits requiring 7 days exposure, soluble solids content, total sugars and pH were significantly higher than for those reaching Stage 2 in fewer days. There were no significant differences in titratable acidity or ascorbic acid content for either cultivar.

scholarly journals Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

2017 ◽  
Vol 29 (2) ◽  
pp. 113-121 ◽  
Author(s):  
Ewa Dziedzic ◽  
Jan Błaszczyk ◽  
Elżbieta Kaczmarczyk
Keyword(s):  
Sweet Cherry ◽  
Storage Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Fruit Storage ◽  
Solids Content ◽  
And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

scholarly journals Ripening Regulation and Post-harvest Improvement of Banana Cv. Malbhog by Treating with Ethephon

2021 ◽  
Vol 8 (2) ◽  
pp. 262-266
Author(s):  
Umesh Timilsina ◽  
Arjun Kumar Shrestha ◽  
Arbind Srivastava ◽  
Anuja Rijal
Keyword(s):  
Shelf Life ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Banana Fruit ◽  
Post Harvest ◽  
Randomized Design ◽  
Long Duration ◽  
Room Condition ◽  
Life Improvement ◽  
Solids Content

A study entitled “Ripening regulation and post-harvest life improvement of banana Cv. Malbhog using ethephon” was under taken to assess the effect of ethephon on banana fruit ripening and quality parameters after harvest under ordinary room condition. The experiment was conducted at Central laboratory of Post-Harvest Horticulture of Agriculture and Forestry University, Rampur, Chitwan, Nepal in 2016. The experiment was laid out in Completely Randomized Design (CRD) in which the experiment comprised of five treatments; control(no use of ethephon), ethephon @ 250 ppm, ethephon @ 500 ppm, ethephon @ 750 ppm and ethephon @ 1000 ppm replicated four times. On the final day of storage, the maximum physiological loss in weight was observed with ethephon @ 1000 ppm (24.52 %) and the colour score (7.75). Similarly the highest Total Soluble Solids content (19.32ºBrix) was observed with ethephon @ 1000 ppm and the maximum shelf life was found with control (14 days). From the experiment, the use of ethephon @ 1000 ppm and ethephon @ 750 ppm was found more effective regarding banana ripening and other various post harvest parameters and in case, if the bananas are to be stored for long duration, the control treatement is recommended to the farmers because it increases the shelf life.

scholarly journals Predicting Firmness of `York Imperial' Apples after Long-term Storage

1993 ◽  
Vol 3 (3) ◽  
pp. 318-322 ◽  
Author(s):  
Kathleen Evensen ◽  
Philip Hammer ◽  
Robert Crassweller ◽  
George Greene ◽  
Laura Lehman-Salada
Keyword(s):  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Soluble Solids Content ◽  
Controlled Atmosphere Storage ◽  
Target Value ◽  
Long Term Storage ◽  
Solids Content ◽  
Atmosphere Storage ◽  
Term Storage

We present a method for predicting firmness of `York Imperial' apples after air or controlled-atmosphere storage. Firmness and soluble solids content in freshly harvested fruit can be plotted on a graph showing a “decision line.” If the prestorage firmness and soluble solids coordinates for a given sample are above the decision line, then firmness after storage is predicted to be greater than the target value. Prestorage flesh firmness and soluble solids content were the best predictors of poststorage firmness. There was no significant improvement in firmness prediction when ethylene, starch, or other indicators of maturity were included.

scholarly journals A Ripening Index for Banana Fruit Based on Starch Content

1993 ◽  
Vol 3 (3) ◽  
pp. 338-339 ◽  
Author(s):  
Sylvia M. Blankenship ◽  
Donna D. Ellsworth ◽  
Ronald L. Powell
Keyword(s):  
Starch Content ◽  
Staining Technique ◽  
Soluble Solids ◽  
Poor Correlation ◽  
Banana Fruit ◽  
Iodine Solution ◽  
Easy Method ◽  
Peel Color ◽  
Ripening Index ◽  
Solids Content

A starch staining technique using pictures to rate starch disappearance has been developed to determine banana pulp maturity. The disappearance of starch from the pulp shows linear correlation with peel color (r2 = 0.76) and soluble solids content (r2 = 0.81). Pulp pH shows a poor correlation with starch disappearance (r2 = 0.38). Staining banana pulp starch with an iodine solution is a quick and easy method for estimation of pulp maturity.

scholarly journals The Effect of Sunburn on Fruit Quality of cv. Idared Apple

2006 ◽  
pp. 23-31
Author(s):  
József Racskó ◽  
Zoltán Szabó ◽  
László Lakatos ◽  
Gábor Lőrinczy ◽  
József Nyéki
Keyword(s):  
Fruit Quality ◽  
Quality Parameters ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Flesh Firmness ◽  
Epidermal Tissue ◽  
Ring Shape ◽  
Affected Tissue ◽  
Solids Content

The aim of this study is to investigate the effect of sunburn injury on fruit quality parameters (colour-coverage, depth of affected tissue, fruit flesh firmness, soluble solids content) of apple.The symptoms of sunburn injury appeared in concentric ring shape, differed from each other and surface colour-coverage. This can be due to the ratio of the injury. The authors observed the following colours on the fruit surface (from the epicentre of the blotch on the transversal diameter of the fruit) dark brown (strongly affected), light brown (moderately affected), pale red transition (poorly affected), red surface colour-coverage (not affected).Sunburn of apple fruits is a surface injury caused by solar radiation, heat and low air relative humidity that in the initial phase results in a light corky layer, golden or bronze discolouration, and injuries to the epidermal tissue, in the surface exposed to radiation. Thus it detracts from its appearance, but in most cases, it would not cause serious damage to the epidermal tissue. The depth of affected tissue is not considerable, its values are between 1.5-2.0 mm generally. It is commonly known that the tissue structure of apple fruit is not homogeneous. Accordingly, the degree of injury shows some differences under the different parts of the fruit surface.On the basis of flesh firmness research, the authors established that the measure of flesh firmness of the affected part of apple fruit increases with the effect of sunburn. The consequence of this is the suffered plant cells will die, the water content of this tissue decreases and the fruit gets harder. This water-loss caused the increase of soluble solids content.

scholarly journals Evaluation of Quality Parameters of Apple Juices Using Near-Infrared Spectroscopy and Chemometrics

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Katarzyna Włodarska ◽  
Igor Khmelinskii ◽  
Ewa Sikorska
Keyword(s):  
Near Infrared ◽  
Cross Validation ◽  
Nir Spectroscopy ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Model Optimization ◽  
Important Quality ◽  
Solids Content

Near-infrared (NIR) spectra were recorded for commercial apple juices. Analysis of these spectra using partial least squares (PLS) regression revealed quantitative relations between the spectra and quality- and taste-related properties of juices: soluble solids content (SSC), titratable acidity (TA), and the ratio of soluble solids content to titratable acidity (SSC/TA). Various spectral preprocessing methods were used for model optimization. The optimal spectral variables were chosen using the jack-knife-based method and different variants of the interval PLS (iPLS) method. The models were cross-validated and evaluated based on the determination coefficients (R2), root-mean-square error of cross-validation (RMSECV), and relative error (RE). The best model for the prediction of SSC (R2 = 0.881, RMSECV = 0.277 °Brix, and RE = 2.37%) was obtained for the first-derivative preprocessed spectra and jack-knife variable selection. The optimal model for TA (R2 = 0.761, RMSECV = 0.239 g/L, and RE = 4.55%) was obtained for smoothed spectra in the range of 6224–5350 cm−1. The best model for the SSC/TA (R2 = 0.843, RMSECV = 0.113, and RE = 5.04%) was obtained for the spectra without preprocessing in the range of 6224–5350 cm−1. The present results show the potential of the NIR spectroscopy for screening the important quality parameters of apple juices.

CHANGES OF ACTINIDIA KOLOMIKTA FRUIT TEXTURE DURING STORAGE IN CONTROLLED ATMOSPHERE CHAMBERS

2015 ◽  
Author(s):  
Aurelija PAULAUSKIENĖ ◽  
Viktoras PRANCKIETIS ◽  
Toma BARČYTĖ ◽  
Živilė TARASEVIČIENĖ
Keyword(s):  
Yield Point ◽  
Dry Matter ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Controlled Atmosphere ◽  
Soluble Solids Content ◽  
Flesh Firmness ◽  
Texture Parameters ◽  
Solids Content

Investigations were carried out in 2013. A. kolomikta cv. ‘Laiba’, ‘Lankė’, ‘Landė’, ‘Paukštės Šakarva’ fruits were picked at the technical maturity stage. The amount of dry matter, soluble solids and texture parameters were established in fruits after harvesting and during storage. Fruits stored for 8 weeks in controlled atmosphere chambers with different air parameters (No. 1–21 % O2, No. 2–0.5 % O2, No. 3–1 % O2, No. 4–1 % O2 and 1 % CO2). Dry matter, soluble solids and texture analysis were done biweekly. The amount of dry matter was determined by drying the samples to the constant mass at the temperature of 105 ºC. Soluble solids content was determined by the refractometric method. Fruit texture parameters were analysed by Texture analyser. The results of chemical analysis at harvest time showed that the biggest amount of dry matter and the highest value of flesh firmness were in ‘Laiba’ fruits, soluble solids in ‘Landė’ fruits. The highest value of bio-yield point was established in ‘Paukštės Šakarva’ fruits. Results of analysis showed that dry matter content as well as soluble solids content of A. kolomikta fruits increases during storage in controlled atmosphere chambers. The highest increase in soluble solids content was in chamber No. 4 and the highest increase in dry matter content was in chamber No. 2 compared with fruits at harvest time. A. kolomikta fruits texture changes during fruit ripening with bio-yield point and flesh firmness declining. The largest decrease of bio-yield point and flesh firmness of fruits occurred in two weeks of storage.

scholarly journals Carbon Dioxide and Ethylene Production by Harvested Grape Berries in Response to Acetaldehyde and Ethanol

1992 ◽  
Vol 117 (1) ◽  
pp. 110-113 ◽  
Author(s):  
Edna Pesis ◽  
Rosa Marinansky
Keyword(s):  
Carbon Dioxide ◽  
Carboxylic Acid ◽  
Vitis Vinifera ◽  
Production Rate ◽  
Ethylene Production ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Ethylene Evolution ◽  
Grape Berries ◽  
Solids Content

Application of acetaldehyde (AA) at 90 to 360 mm to intact grape berries (Vitis vinifera L. cv. Sultanina and Vitis vinifera L. cv. 103) caused an increase in CO2 production rate and a reduction in ethylene evolution rate. The increase in CO2 production rate was accompanied by a decrease in juice acidity without any change in the total soluble solids content. Addition of ACC to berry halves dramatically increased ethylene production, which was inhibited by AA. Ethanol, applied at the same concentrations as AA, neither caused a reduction in ethylene evolution nor inhibited the conversion of ACC to ethylene. Chemical name used: 1-aminocyclopropane-1-carboxylic acid (ACC).

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