scholarly journals Nutritional Losses in Fruits and Vegetables as a Function of Postharvest Handling and Storage

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 693f-693
Author(s):  
Eric A. Curry
Keyword(s):  
Nutritional Quality ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Dietary Recommendations ◽  
The World ◽  
Storage Atmosphere ◽  
Postharvest Handling ◽  
Time Changes ◽  
And Storage

Present dietary recommendations for fruits and vegetables should be based on the bioavailability of essential nutrients at the time of optimum harvest. Few people, however, are fortunate enough to have available freshly harvested produce all year. With the development of improved postharvest technology, shelf life has increased dramatically in many parts of the world. How does the nutritional quality of fruits and vegetables change with increasing storage time, changes in storage atmosphere, different postharvest processes? Do these changes have an impact on dietary recommendations? Apples are capable of being stored for up to 12 months with properly managed temperature and storage atmosphere. Because information regarding this subject is lacking for apple (and many other fruits and vegetables), perhaps a model can be developed based on work with other commodities to help us understand the nutritional changes associated with different postharvest treatments.

scholarly journals Effect of Postharvest Handling and Storage on Apple Nutritional Status Using Antioxidants as a Model

1997 ◽  
Vol 7 (3) ◽  
pp. 240-243 ◽  
Author(s):  
Eric A. Curry
Keyword(s):  
Nutritional Quality ◽  
Extended Period ◽  
Nutrient Content ◽  
Natural Antioxidants ◽  
Fruit And Vegetables ◽  
Dietary Recommendations ◽  
The World ◽  
Postharvest Handling ◽  
Apple Cultivars ◽  
And Storage

With the development of improved postharvest technology, the shelf life of fruit and vegetables has increased dramatically in many parts of the world. Presently, dietary recommendations for these commodities are based on the bioavailability of essential nutrients at the time of optimum harvest. Few people, however, are fortunate enough to have available freshly harvested produce all year and, therefore, must consume fruit and vegetables that have been stored under the best conditions available. The question, then, is whether nutritional quality changes with storage method and length. Little is known concerning the effects of storage on nutrient content or bioavailability. Furthermore, if levels of these antioxidants do indeed change, perhaps dietary recommendations should reflect this as well. The data in this study indicate that there are significant changes in the levels of natural antioxidants in two apple cultivars at harvest and after an extended period in cold storage.

scholarly journals Effect Of Temperature And Storage Time On The Nutritional Quality Of Olive Drupes: A Case Study

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Enrico Finotti ◽  
Loretta Gambelli ◽  
Gioia Meysem Mili ◽  
Gabrielle Lo Feudo ◽  
Cinzia Benincasa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Sensory Analysis ◽  
Nutritional Quality ◽  
Storage Time ◽  
Quality Parameters ◽  
Effect Of Temperature ◽  
Different Temperatures ◽  
And Storage

In this study we evaluated the effect of temperature and time storage on the quality parameters of mono cultivar olive oil drupes. In particular, analyses of total free phenols, fatty acids, lipophilic and hydrophilic antioxidant capacity, sensory analysis, at different temperatures and different times of post harvest storage, were performed. All data obtained have been singularly processed by Functional Mathematical Index (FMI).

Quality of Fundy and Blomidon lowbush blueberries: Effects of storage atmosphere, duration and fungal inoculation

1995 ◽  
Vol 75 (2) ◽  
pp. 479-483 ◽  
Author(s):  
R. K. Prange ◽  
J. R. DeEll ◽  
A. R. Westgarth ◽  
S. K. Asiedu
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Vaccinium Angustifolium ◽  
Berry Quality ◽  
Storage Atmosphere ◽  
And Storage ◽  
Fungal Inoculation ◽  
Shelf Temperature ◽  
Decay Development

This study investigated the response of two cultivars of lowbush blueberries, Vaccinium angustifolium Ait., cultivars Fundy and Blomidon, to controlled atmosphere (CA) storage in all combinations of 1, 2, and 5% O2 and 0, 5, 10, and 15% CO2, and storage in air. A second set of samples was inoculated with a Botrytis-infected raspberry prior to storage to determine the effect of CA storage on decay development. The berries were held at 0 °C in air-tight chambers flushed each day for 30 min. Half-liter samples were stored for 2,4, and 6 wk in air or CA storage and then evaluated for percent unmarketable berries, firmness, titratable acids and percent decayed berries. This was followed by 7 d in air at 10 or 20 °C and recording of percent unmarketable berries. The experiment was replicated over 2 yr. Both cultivars responded positively to CA storage. Increasing CO2 in the presence of 1–5% O2 reduced decay and the percent unmarketable berries and maintained titratable acids and berry firmness levels. After 42 d of storage, Fundy had 30.5% unmarketable berries in air storage, compared with 8.7% in 15% CO2. Blomidon had 36.0% and 6.8% unmarketable berries in air and 15% CO2, respectively. Decreasing O2 reduced the percentage decayed berries and maintained titratable acids. Botrytis inoculation before storage reduced berry quality, but cultivars responded differently. The quality of berries 7 d after removal from storage was influenced primarily by cultivar, storage time and shelf temperature and not by storage atmosphere. Key words:Vaccinium angustifolium, oxygen, carbon dioxide, shelf-life, firmness, titratable acidity, decay, CA storage

Factors affecting the nutritional quality of crops

1992 ◽  
Vol 7 (1-2) ◽  
pp. 63-68 ◽  
Author(s):  
Sharon B. Hornick
Keyword(s):  
Best Management Practices ◽  
Nutritional Quality ◽  
Management Practices ◽  
Animal Health ◽  
Organic Matter Content ◽  
Organic Fertilizers ◽  
Chemical Fertilizers ◽  
Postharvest Handling ◽  
And Storage

AbstractSeveral factors can directly or indirectly affect the nutritional quality of crops. Among these are soil factors, such as pH, available nutrients, texture, organic matter content and soil-water relationships; weather and climatic factors, including temperature, rainfall and light intensity; the crop and cultivar; postharvest handling and storage; and fertilizer applications and cultural practices. This paper deals primarily with fertilizer and cultural management practices, and on certain environmental factors that affect the nutritional quality of field crops and of fruits and vegetables. Earlier research that has investigated the nutritional status of crops grown with either chemical fertilizers or organic fertilizers is discussed. These studies often have given contradictory results on crop yields and on crops' mineral and vitamin contents. Other factors, such as maturity at harvest, postharvest handling and storage, anti-nutritive components, and residues of chemical fertilizers and pesticides are reviewed with respect to food safety and quality, and their implications for human and animal health. Future research needs are identified so that comparable results and valid comparisons can be obtained to identify the best management practices to ensure that food is safe and nutritious for the consumer.

scholarly journals Organik Bahçe Ürünlerinin Hasat Sonrası Kalitelerinin Korunması

2018 ◽  
Vol 6 (2) ◽  
pp. 175 ◽  
Author(s):  
Fisun Gürsel Çelikel
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Fruits And Vegetables ◽  
Cold Chain ◽  
Special Importance ◽  
Postharvest Handling ◽  
Ripe Stage ◽  
Organic Horticulture ◽  
Cooling Methods

Not only cultural treatments in orchard but also postharvest handling affect the taste, shelf life and nutritional quality of organic fruits and vegetables. Organic crops are mostly harvested at ripe stage or close to ripen, thus, their shelf life is shorter and they are more perishable. Postharvest physiology and requests of crops should be considered during postharvest handling in order to maintain their high quality and prevent postharvest losses. The main aim in postharvest concept is to slow down the metabolism of fresh crops continue to live after harvest. The most important factor is temperature. The fruits and vegetables should be protected from high temperatures and cooled immediately after harvest. The cold chain should be kept until consumer. In addition, diseases can be prevented by controlling environment. Sanitation is another rule to consider. All these rules are important for all growers; however they are of special importance for organic horticulture which allows limited postharvest technologies. In this review, the allowed postharvest treatments of certificated organic fruits and vegetables are given. Preharvest factors, harvest, postharvest factors, cooling methods, cold storage, sanitation methods and products, ethylene and its control, and other specific postharvest subjects are discussed.

scholarly journals Nutritional Quality of Undergraduate Student Meals in an All-You-Care-to-Eat Campus Dining Facility (P04-156-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Audrey Olson ◽  
Katie Vieyra ◽  
Alexandra Polasky ◽  
Amy Best ◽  
Lois Durant ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Undergraduate Students ◽  
Nutritional Quality ◽  
Fruits And Vegetables ◽  
Saturated Fat ◽  
Whole Grains ◽  
Research Award ◽  
George Mason University ◽  
Reported Data

Abstract Objectives To assess the overall nutritional quality of meals chosen by undergraduate students during weekday lunches at campus all-you-care-to-eat dining halls. Methods A previously validated exit survey was used to collect self-reported data from undergraduate students on foods and beverages they consumed during a single visit to two all-you-care-to-eat dining halls on the George Mason University Fairfax campus, during 4 weeks. (n = 468) Nutritional quality of each meal was evaluated on a 7-point rubric, according to the ‘Wellness Meal’ standards from the Partnership for a Healthier America: ≤700 kilocalories, ≤10% calories from saturated fat, ≤800 mg sodium, ≥2 ounces whole grains, ≥1 cup lowfat dairy, ≥ 1.75 cups fruits and vegetables, and ≥ 2 ounces lean protein. Results Of the maximum score of 7 on the meal nutritional quality rubric, 4 participants earned the highest score of 5, whereas 43, 150, 132, 88, and 51 participants had scores of 4, 3, 2, 1, and 0, respectively. The most commonly attained rubric standard was saturated fat, where 60% of participants consumed ≤ 10% calories from saturated fat and average consumption was 9.1% (± 5.4%) of calories. The least achieved rubric category was lowfat dairy, where only 2% of students consumed 1 cup equivalent, followed by only 9% of participants having consumed the 2 ounce equivalent of whole grains. Approximately one-third of students met calorie, lean protein, sodium, and fruit/vegetable standards. Conclusions Despite a wide variety of food options in the campus all-you-care-to-eat dining halls during the lunch hours, most undergraduate students consumed meals of subpar nutritional quality, with the vast majority meeting fewer than half the categories on the meal nutritional quality rubric. All-you-care-to-eat university dining halls may be a prime location for nutrition education and interventions. Funding Sources This research was funded by the George Mason University Provost's Multidisciplinary Research Award.

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

scholarly journals Armazenamento úmido e seco de rosas cortadas

2016 ◽  
Vol 22 (2) ◽  
pp. 166
Author(s):  
Gláucia Moraes Dias ◽  
José Maria Monteiro Sigrist ◽  
Patricia Cia ◽  
Sylvio Luís Honório
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Tap Water ◽  
Cut Flower ◽  
Dry Storage ◽  
Wet Storage ◽  
The World ◽  
Stem Quality

Rosa sp. is the leading cut flower commercialized in Brazil and in the world; and to maintain stem quality it should be stored at 1 °C, however, there are still doubts about the storage of roses, especially whether the stems should be cold stored in water before marketing. In order to assess the feasibility of wet and dry storage, rose stems, ‘Avalanche’ were stored for 28 days in both conditions at 1 ± 2 °C / 95% RH. Weekly stems batches were transferred to 25 °C / 70% RH and kept in vessels containing tap water for postharvest assessment. It was observed that the decrease in the quality of the roses was inversely proportional to the storage time in both treatments. Although wet storage can occur for up to 21 days, when you need to store roses for a week or two, cold storage in dry condition is advised since it is more economical and viable for the producer.

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