538 Use of Lysophoshatidylethanolamine (LPE), a Natural Lipid, to Accelerate Ripening and Enhance Shelf Life of Cranberry Fruit

Recent studies from our laboratory have demonstrated that lysophoshatidylethanolamine (LPE) is able to accelerate fruit ripening while at the same time promoting shelf life. LPE is a natural lipid and is commercially extracted from egg yolks and soybeans. We studied the influence of LPE on the pattern of anthocyanin accumulation and storage quality of cranberry fruit (Vaccinium macrocarpon Ait. cultivar Stevens). For this purpose 2 x 2-m plots were established in cranberry beds at two separate locations near Wisconsin Rapids. Experiments were conducted in 1997 and 1998 seasons. Plots were sprayed with LPE (extracted from egg yolk and soybean) 3 to 4 weeks before harvest. Spray solution included 200 ppm LPE, 3% ethanol, and 0.1% detergents (either Tergitol or Sylguard). Fruit samples were taken from a part in the plot periodically to determine the changes in the fruit. The rest of the plots were commercially wet harvested with a machine and stored in cold storage. Marketable fruit were counted at various times of cold storage to determine effect of LPE on shelf life of cranberries. In general, application of LPE from both sources resulted in 20% to 35 % increase in fruit anthocyanin contents. Also LPE treatment resulted in 10% to 20% increase in marketable fruit in cold storage. A postharvest dip of cranberry fruit with 50 ppm LPE solution for 15 min also resulted in about a 20% to 30% increase in marketable berries during cold storage. The results of this study shows that pre- and postharvest applications of LPE can add value to cranberry crop including better and more uniform colored fruit, enhance self life, and earlier harvest.

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Lysophosphatidylethanolamine Accelerates Color Development and Promotes Shelf Life of Cranberries

HortScience ◽

10.21273/hortsci.40.1.127 ◽

2005 ◽

Vol 40 (1) ◽

pp. 127-130 ◽

Cited By ~ 10

Author(s):

Mustafa Özgen ◽

Karim M. Farag ◽

Senay Ozgen ◽

Jiwan P. Palta

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Storage Quality ◽

Color Development ◽

Commercial Harvest ◽

Fruit Samples ◽

Commercial Method ◽

Early Fall ◽

Marketable Fruit ◽

Natural Lipid

Highly colored cranberries are desired for both fresh and juice markets. Berries accumulate more color when allowed to stay on the vines longer. However, early fall frosts often force growers to harvest before the fruit has reached its optimal color. This is especially true for the berries under the canopy. No product is currently available for grower to accelerate the color development in cranberries. Result from recent studies suggests that a natural lipid, lysophosphatidylethanolamine (LPE), can accelerate color production in fruit and, at the same time, promote shelf life. LPE is a natural lipid and is commercially derived from egg and soy lecithin. The influence of LPE on anthocyanin accumulation and storage quality of cranberry fruit (Vaccinium macrocarpon Ait. `Stevens') was studied. Cranberry plants were sprayed with LPE at about 4 weeks before commercial harvest at multiple locations. Experiments were conducted in 1997, 1998 and 1999. Fruit samples were taken at 2 and 4 weeks after spray application to determine the changes in the fruit color. Plots were wet harvested using a standard commercial method and stored in a commercial cold storage facility. Marketable fruit were evaluated at 1 and 2 months after cold storage to determine effect of LPE on shelf life of cranberries. In general, a preharvest application of LPE resulted in a 9% to 27% increase in fruit anthocyanin concentration compared to the control. LPE treatments also resulted in 8% to 12% increase in marketable fruit compared to the control following cold storage. Influence of LPE on fruit quality was more apparent after 1 month of storage. These results are consistent with the observed effects of LPE on tomatoes. Interestingly ethanol application also enhanced storage quality. Our results suggest that a preharvest application of LPE may have the potential to enhance color and prolong shelf life of cranberry fruit.

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Harvest, Handling, and Storage Recommendations for Improving Postharvest Quality of Blackberry Cultivars

HortTechnology ◽

10.21273/horttech04062-18 ◽

2018 ◽

Vol 28 (5) ◽

pp. 578-583 ◽

Cited By ~ 5

Author(s):

Brian Lawrence ◽

Juan Carlos Melgar

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Time Of Day ◽

Postharvest Quality ◽

Fresh Weight ◽

And Storage ◽

Harvest Delay ◽

Time Of Harvest

Maintaining shelf life and postharvest quality of blackberries (Rubus subgenus Rubus) from harvest to consumer is challenging for growers and packers due to several postharvest issues including fresh weight (FW) loss, red drupelet reversion, and fruit leakiness. The time of day blackberries are harvested, the time from harvest to cold storage, and the time in cold storage are factors that may alter the incidence and severity of these postharvest problems. In this experiment, blackberries from 10 cultivars were picked at two different times (7:00–7:30 am and 10:00–10:30 am), delivered to cold storage either immediately or following a 90-minute delay, and evaluated after 1 or 2 weeks in cold storage for FW loss, red drupelet reversion, and leakiness. The response of blackberry postharvest quality to time of harvest, delay to cold storage, and storage length was cultivar-specific. In summary, time of harvest, delay to cold storage or storage length did not affect cultivars Arapaho and Ouachita. Different harvest times did not affect FW or incidence of reddening, but increased leakiness in ‘Chester’ and ‘Triple Crown’; thus, these two cultivars should be preferably harvested early in the morning. Our recommendation for ‘Chester’, ‘Triple Crown’, ‘Osage’, ‘Prime-Ark® Traveler’, and ‘Von’ is to store the fruit of these cultivars as soon as possible. Limiting cold storage to 1 week maintained postharvest quality for at least one attribute of most cultivars (all but Arapaho and Ouachita) compared with 2 weeks of storage.

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Effects of shrink film wrapping and storage temperature on the shelf life and quality of pomegranate fruits cv. Ganesh

Postharvest Biology and Technology ◽

10.1016/s0925-5214(00)00181-2 ◽

2001 ◽

Vol 22 (1) ◽

pp. 61-69 ◽

Cited By ~ 72

Author(s):

S Nanda ◽

D.V Sudhakar Rao ◽

Shantha Krishnamurthy

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

And Storage

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The effect of Combined Treatment with Sodium Dichloroisocyanurate and Electron Beam Irradiation in Controlling Mold (Lasiodiplodia theobromae) on Star Apples

Nuclear Science and Technology ◽

10.53747/jnst.v7i3.103 ◽

2021 ◽

Vol 7 (3) ◽

pp. 42-51

Author(s):

Thi Ly Nguyen ◽

Thi The Doan ◽

Phuong Anh Pham Nguyen ◽

Van Chung Cao ◽

Anh Tuyet Dinh Thi ◽

...

Keyword(s):

Electron Beam ◽

Shelf Life ◽

Irradiation Dose ◽

Electron Beam Irradiation ◽

Combined Treatment ◽

Lasiodiplodia Theobromae ◽

Sodium Dichloroisocyanurate ◽

And Storage ◽

Apple Fruits

Lasiodiplodia theobromae causes decay of star apple fruits (Chrysophyllum cainino) during harvest, transport and storage. If the irradiation dose is higher than 800 Gy, this mold will be controlled. However, the quality of star apple was significantly changed when they were irradiated at the dose higher than 0.6 kGy by electron beam (EB). To keep irradiation dose under 0.6kGy, the synergic effect of the combined treatment of EB irradiation and sodium dichloroisocyanurate (NaDCC) was investigated. In this study, star apples were pretreated with NaDCC concentrations in range of 10 -70 ppm in order to decrease the growth of mold and extend the shelf-life of treated star apples. The results showed that pretreatment with 20 ppm NaDCC had also kept the color and reduced disease of stored star apple. Dipping star apples into 20 ppm NaDCC solution before irradiating at 400 Gy and 600 Gy could be chosen as the best way to inhibit the development of Lasiodiplodia theobromae and extend the shelf life of star apple in the trading condition (7 days, 9oC).

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Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i1.1899 ◽

2019 ◽

pp. 46

Author(s):

Jakellinye Miranda ◽

Suélen Braga de Andrade, Andressa Vighi Schiavon ◽

Pedro Luis Panisson Kaltbach Lemos ◽

Cláudia Simone Madruga Lima ◽

Marcelo Barbosa Malgarim

Keyword(s):

Salicylic Acid ◽

Shelf Life ◽

Cold Storage ◽

Room Temperature ◽

Soluble Solids ◽

Acid Solutions ◽

Post Harvest ◽

Hue Angle ◽

Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

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Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

Advances in Horticultural Science ◽

10.36253/ahsc-9945 ◽

2021 ◽

Vol 35 (1) ◽

Author(s):

Carol Mutua ◽

Joshua Ogweno ◽

Robert Gesimba

Keyword(s):

Low Temperature ◽

Shelf Life ◽

Room Temperature ◽

Postharvest Quality ◽

Solanum Muricatum ◽

Npk Fertilizer ◽

And Storage ◽

Fertilizer Rates ◽

Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

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Assessing the Effectiveness of Natural Coating Application in Prolonging Shelf-Life in Plumcot Fruits

Sustainability ◽

10.3390/su131910737 ◽

2021 ◽

Vol 13 (19) ◽

pp. 10737

Author(s):

Seok-Kyu Jung ◽

Hyun-Sug Choi

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Morphological Characteristics ◽

Co2 Concentration ◽

Control Group ◽

Anthocyanin Content ◽

Coating Application ◽

Prunus Salicina ◽

Fruit Samples ◽

Temperature Storage

This study was carried out to assess the morphological characteristics, fruit quality, and antioxidant levels in sucrose ester-coated ‘Harmony’ plumcots (Prunus salicina Lindl. × P. armeniaca L.). Fruit samples in the control group were left untreated, with two further groups undergoing coating either after 0 days of cold storage (0 d CS) or after 7 days of cold storage (7 d CS) to evaluate changes in post-harvest quality at three-day intervals throughout 12 days of room temperature storage (12 DAS). Coating treatment significantly reduced fruit respiration during storage time in the 0 d CS samples, with this being attributed to the clogging of pores in peel stomata and lenticel, as observed on the fruits under scanning electron microscopy; however, the same effect was not observed in the 7 d CS samples from fruits with a high initial CO2 concentration. The coating delayed fruit softening and discoloration during storage in the 0 d CS samples, extending the shelf-life of the fruits for approximately 9 days. However, the coating treatment was found to reduce total flavonoid and anthocyanin content at 6 DAS and 12 DAS in both groups.

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Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

International Journal of Food Engineering ◽

10.2202/1556-3758.1093 ◽

2007 ◽

Vol 3 (3) ◽

Cited By ~ 14

Author(s):

Huynh Nguyen Duy Bao ◽

Sigurjón Arason ◽

Kristín Anna Þórarinsdóttir

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Salvelinus Alpinus ◽

Arctic Charr ◽

Negative Effects ◽

Dry Ice ◽

Fish Flesh ◽

Microbial Analysis ◽

And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

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