scholarly journals 368 Responses of `d'Anjou' and `Bartlett' Pear Fruit to Postharvest 1-Methylcyclopropene (MCP) Treatment

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 507B-507 ◽  
Author(s):  
Xuetong Fan ◽  
Luiz Argenta ◽  
James Mattheis
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Concentration Effect ◽  
Quality Changes ◽  
Pear Fruit ◽  
Flow Through ◽  
Treatment Concentration

`Bartlett' and `d'Anjou' pear fruit were treated after harvest with MCP at 0, 0.01, 0.1 or 1 mL•L-1 and then stored at 1 °C. After storage, half of the fruit was continuously exposed to 10 mL•L-1 ethylene for 7 days in a flow-through system at 20 °C. A treatment concentration effect was evident for both respiration and ethylene production, all MCP concentrations reduced respiration and ethylene production by `d'Anjou' and `Bartlett' fruit compared to controls. Fruit quality changes in `d'Anjou' and `Bartlett' fruit were delayed by MCP treatment. Firmness and titratable acidity were higher through 4 months storage for `Bartlett' fruit treated at the two higher MCP rates. After 2 months, `Bartlett' fruit treated at the two higher MCP rates remained green, but, after 4 months, all fruit were yellow. Loss of firmness and titratable acidity was also reduced following MCP treatment of `d'Anjou' fruit. Yellowing of `d'Anjou' fruit was prevented by MCP treatment, even when fruit were exposed to ethylene after removal from storage. Poststorage ethylene exposure did not overcome the effects of MCP. Development of superficial and senescent scald was prevented by MCP treatment.

scholarly journals 114 Multiple Applications Extend Duration of 1-Methylcyclopropene-induced Responses of Apple and Pear Fruit

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 408D-408 ◽  
Author(s):  
J. Mattheis ◽  
L. Argenta ◽  
X. Fan
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Storage Conditions ◽  
Induced Responses ◽  
Controlled Atmosphere ◽  
Repeated Application ◽  
Single Application ◽  
Pear Fruit ◽  
Ethylene Action ◽  
Treatment Concentration

The ethylene action inhibitor 1-methylcyclopropene (MCP) reduces the rate of ripening of many apple and pear cultivars. The longevity of MCP responses induced by a single application at harvest is dependent in part on MCP treatment concentration and post-application storage conditions. Experiments were conducted using several apple and pear cultivars to evaluate the efficacy of repeated application to prolong the duration of MCP responses. Fruit were treated with MCP at harvest then stored in air at 0 °C. After various storage durations, MCP was reapplied at the same or higher concentrations. Control fruit not exposed to MCP were stored at the same temperature in either air or a controlled atmosphere (CA). Reapplication prolonged MCP responses compared to fruit treated only at harvest and fruit quality after storage was similar to that of fruit stored in CA. Reapplication was most effective when fruit ethylene production was below 0.1 μL·L–1 at the time of reapplication. The use of low concentration MCP treatments at harvest may allow for more predictable ripening of fruit after storage, particularly for pear fruit where softening is desired.

scholarly journals CHANGES IN BLACKBERRY FRUIT QUALITY DURING STORAGE

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 277A-277
Author(s):  
P. M. Perkins-Veazie ◽  
J. K. Collins ◽  
J. R. Clark
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Quality Changes ◽  
Solids Concentration ◽  
Acceptable Quality ◽  
Soluble Solids Concentration

Blackberry fruit are considered highly perishable, having an average shelflife of 2 to 3 days. Fruit of erect blackberry cultivars were stored at 2C for 7 days to determine shelflife and quality changes. Weight loss was 1.8 and 3.4% after 3 and 7 days storage, regardless of cultivar or color stage. Soluble solids concentration (SSC), titratable acidity (TA), anthocyanin content, and skin firmness did not change during storage, but differed between ripeness stages and cultivars. Mottled (50% black) fruit were low in SSC and high in TA compared to shiny or dull black fruit. All dull black fruit were rated softer and lower in overall appearance after storage compared to shiny black fruit. `Choctaw' fruit were less firm and rated softer and of marginal appearance after 7 days storage while `Navaho' fruit remained firm and highly acceptable. Ethylene production ranged from 0.4 (`Navaho') to 2.8 nl/g-h (`Choctaw'). Results indicate that erect blackberry fruit harvested at the shiny black stage are of acceptable quality and have excellent shelflife potential.

scholarly journals Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

2014 ◽  
Vol 86 (1) ◽  
pp. 485-494 ◽  
Author(s):  
CRISTIANO ANDRÉ STEFFENS ◽  
CASSANDRO V.T. DO AMARANTE ◽  
ERLANI O. ALVES ◽  
AURI BRACKMANN
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Red Color ◽  
High Incidence ◽  
Atmosphere Storage

The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of ‘Laetitia’ plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit in CS. In 2010, the fruit under CA with 2+5, 1+5, and 1+3 had a pronounced delay in ripening, although it exhibited a high incidence of internal breakdown. In 2011, the CA conditions with 2+1 and 2+2 provided the best delay in ripening and a reduced incidence of internal breakdown. The best CA condition for cold storage (at 0.5°C) of ‘Laetitia’ plums is 2 kPa O2 + 2 kPa CO2.

Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene

2006 ◽  
Vol 12 (5) ◽  
pp. 437-443 ◽  
Author(s):  
A. P. Candan ◽  
J. Graell ◽  
C. Crisosto ◽  
C. Larrigaudière
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Changes ◽  
Soluble Solids Content ◽  
Life Changes ◽  
Flesh Colour ◽  
Solids Content

Rapid softening is one of the most important factors that limits the market life of plums. To avoid this problem, ‘Blackamber’ plums were treated with 0, 150, 300 and 600ppb of 1-methylcyclopropene (1- MCP) and their quality evaluated after 15, 30 and 50 days of storage at 0°C, immediately and after 6 days at 25°C. 1-MCP treatment effectively decreased ethylene production during storage and shelf-life in fruits kept 15 and 30 days at 0°C. In contrast, fruits kept for 50 days at 0°C showed a significant increase in ethylene production during shelf-life. Changes in ethylene production by 1-MCP were associated with a decrease of firmness loss and maintenance of titratable acidity but not with the development of red flesh colour. Soluble solids content of the fruit was not affected by the 1-MCP treatment. In this assay no significant symptoms of chilling injury (CI) or rot were observed. Overall, the results presented in this assay ascertained ethylene on quality changes in ‘Blackamber’ plums. They also showed that 1- MCP could be considered commercially to improve the storage life and resistance to mechanical bruising in ‘Blackamber’ plums without prejudicial effects on quality.

scholarly journals Quality Changes of Different Sweet Cherry Cultivars at Various Stages of the Supply Chain

2014 ◽  
Vol 42 (2) ◽  
pp. 501-506 ◽  
Author(s):  
Fatih SEN ◽  
Rustu Efe OKSAR ◽  
Mina GOLKARIAN ◽  
Sevde YALDIZ
Keyword(s):  
Fruit Quality ◽  
Sweet Cherry ◽  
Antioxidant Activities ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Quality Changes ◽  
Visual Appearance ◽  
Weight Losses ◽  
Sweet Cherry Cultivars

Transportation of sweet cherry fruits to distant markets and further marketing processes often takes approximately 2-3 weeks. The present study investigates the quality changes during this time period at three stages for three sweet cherry cultivars: ‘Early Burlat’, ‘Napoleon’, and ‘0900 Ziraat’. Following pre-cooling, the sweet cherries were placed in modified atmosphere packages and exposed to the following stages for the indicated durations: transportation (T) [8 days at 2 °C and 85% relative humidity (RH)]; distribution center (DC) (4 days at 6.5 °C and 80% RH), and shelf-life (SL) (2 days at 19 °C and 70% RH). Weight losses at the end of the SL stage were 3.11, 3.18, and 2.74%, respectively in ‘Early Burlat’, ‘Napoleon’ and ‘0900 Ziraat’.Fruit firmness decreased after SL as compared to that at other stages and was more remarkable in ‘0900 Ziraat’. Decreased Chroma values which indicates, the intensity or color saturation were observed in all cultivars, whereas decreased hue angle values colours expressed in degrees were observed in the ‘Early Burlat’ and ‘0900 Ziraat’. In addition, a decrease was noted in the titratable acidity of all cultivars at the end of SL. The total soluble solids, total phenolic content, and antioxidant activities were similar for all cultivars at all stages. The visual appearance scores of ‘Early Burlat’ cherries decreased at the end of SL, because of development of pitting on the fruit surface. The fruit quality changes were limited at T and DC stages; however, these changes became more distinctive during the SL period. It was thus concluded that the SL duration and conditions were of the highest significance with regard to maintenance of the sweet cherry fruit quality.

scholarly journals Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 62
Author(s):  
Lucía Andreu-Coll ◽  
María Emma García-Pastor ◽  
Daniel Valero ◽  
Asunción Amorós ◽  
María Soledad Almansa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Co2 Production ◽  
Total Phenols ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Life Conditions

Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.

scholarly journals EFFECTS OF MOIST HEAT TREATMENTS ON THE POSTHARVEST BEHAVIOR OF `CHANDLER STRAWBERRY

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1139G-1140
Author(s):  
F. T. Yoshikawa ◽  
F. G. Mitchell ◽  
G. Mayer
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Screening Program ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Heat Damage ◽  
Acid Ratio ◽  
Serious Injury ◽  
Lower Temperature ◽  
Solids Content

Three successive experiments were included in this trial. The first experiment was a derailed screening program to test the effects of various temperatures and durations on the fruit quality of strawberry fruit. Fruit were exposed to temperatures of 37, 40, 43, and 46°C for durations of 20, 40, 60, 80, end 100 minutes at each temperature level. The temperatures and durations which were detrimental to fruit quality were eliminated; then experiments 2 & 3 were conducted using the remaining temperature and duration levels to study their effects on fruit quality, respiration, and ethylene production. Strawberries heated to 46° C were too severely damaged for other test comparisons. Those exposed to temperature treatments of 43 °C for 30 or 60 mins were consistently less firm, had more heat damage, developed less decay, and had lower CO2 and ethylene production than fruit from lower temperature treatments or control fruit. Differences were sometimes significant. While the heat damage scores from fruit exposed to the 43°C treatments indicated some serious injury, the fruit were stiff judged to be marketable. There were no significant differences in soluble solids content (SSC), titratable acidity, SSC/acid ratio, or juice pH among any of the treatments.

scholarly journals 237 RETENTION OF RASPBERRY RECEPTACLES DOES NOT IMPROVE QUALITY

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 463d-463
Author(s):  
P. Perkins-Veazie ◽  
J.K. Collins ◽  
B. Strik
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Improve Quality ◽  
Total Anthocyanin ◽  
Immature Fruit ◽  
Solids Concentration ◽  
Storage Containers ◽  
Soluble Solids Concentration

Harvesting raspberry fruit with an attached receptacle prevents compression of the fruit in storage containers and permits harvesting of immature fruit. This study was done to determine the effects of receptacle retention on fruit quality during storage. `Heritage' raspberry fruit from Oregon and Arkansas were harvested at light red (red ripe) and dark red stages of maturity, and stored at 2C, 95% RH for 7 days. Dark red fruit with receptacles were firmer than those without receptacles, but there were no differences in light red fruit. Ethylene production was higher from raspberries stored with receptacles. Total anthocyanin increased in all fruit after storage and was slightly higher in fruit without receptacles. Soluble solids concentration did not change but titratable acidity decreased during storage for all treatments. When fruit were harvested after several days of rain, decay incidence in fruit held with receptacles increased. Harvesting raspberries with attached receptacles did not increase postharvest fruit quality.

scholarly journals Selenium Increases Fruit Quality By Reducing Ethylene Production And The Stone Cell Content In Pear (Pyrus Ussuriensis)

2021 ◽  
Author(s):  
Chi Yuan ◽  
Haidong Bu ◽  
Jiaming Zhao ◽  
Jiaojiao Liu ◽  
Hui Yuan ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Lignin Biosynthesis ◽  
Essential Trace Element ◽  
Pear Fruit ◽  
Cell Content ◽  
Stone Cell ◽  
Titratable Acid ◽  
Biosynthesis Gene ◽  
Key Genes

Abstract Background:Selenium (Se) is an essential trace element for both animals and plants. Se treatment can increase fruit Se concentration and shelf life. However, the mechanism underlying Se-delayed fruit ripening is still unclear.Results:In this research, two groups of Se (A and B treatments) were used to treat ‘Nanhong’ pear fruit. The results showed that these treatments could greatly increase the Se content but decreased the titratable acid content. Treatment A significantly decreased ethylene production, and the key genes controlling ethylene production, PuACSs and PuERF2, were inhibited by Se treatment. In addition, treatment A significantly decreased the stone cell content, and one lignin biosynthesis gene, PuC4H, was downregulated by treatment A.Concusions:Se treatment increased the Se content in pear fruit. In addition, Se decreased ethylene production and the stone cell content. Moreover, the key genes for ethylene production (PuACSs and PuERF2) and lignin biosynthesis (PuC4H) were also inhibited by Se treatment.

scholarly journals Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1904
Author(s):  
Antonio López-Gómez ◽  
Alejandra Navarro-Martínez ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Essential Oils ◽  
Fruit Quality ◽  
Ethylene Production ◽  
Prunus Persica ◽  
Acc Oxidase ◽  
Titratable Acidity ◽  
Inhibitory Effect ◽  
Ethylene Biosynthesis ◽  
Active Packaging ◽  
Soluble Solids

Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.

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