scholarly journals Fumigating `Crimson Seedless' Table Grapes with (E)-2-Hexenal Reduces Mold during Long-term Postharvest Storage

HortScience ◽  
1999 ◽  
Vol 34 (4) ◽  
pp. 705-707 ◽  
Author(s):  
Douglas D. Archbold ◽  
Thomas R. Hamilton-Kemp ◽  
Ann M. Clements ◽  
Randy W. Collins
Keyword(s):  
Cold Storage ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Table Grapes ◽  
C Storage ◽  
Berry Quality ◽  
Headspace Concentration ◽  
Solids Content

Seedless table grapes (Vitis vinifera L.) cv. Crimson Seedless were exposed to (E)-2-hexenal vapor during cold storage to determine its potential as a fumigant for long-term control of postharvest mold. Fruit were fumigated with 0.86 or 1.71 mmol (100 or 200 μL neat compound, respectively) (E)-2-hexenal per 1.1-L container for 2 weeks during 2 °C storage. Containers were moved to 20 °C storage after 4, 8, and 12 weeks for determination of mold incidence and berry quality over 12 days. The headspace concentration of (E)-2-hexenal, measured by gas chromatography, reached a maximum of 2.5 and 4.2 μmol·L–1 for 0.86 and 1.71 mmol per container, respectively, after 1 day and declined to <1 μmol·L–1 for both treatments by 14 days. Upon removal from cold storage at 4, 8, and 12 weeks, the incidence of mold was significantly lower for (E)-2-hexenal–treated fruit. Control of mold by (E)-2-hexenal fumigation persisted through 12 days of 20 °C storage, even though mold generally increased in all treatments. The two levels of (E)-2-hexenal were similar in their suppression of mold. Fumigation did not affect O2 or CO2 concentrations within the containers, nor were fruit firmness or soluble solids content affected. Postharvest fumigation of seedless table grapes with the natural volatile compound (E)-2-hexenal shows promise for control of mold.

Fumigation of `Flame Seedless' Grape With E-2-Hexenal Reduces Mold during Long-term Cold Storage

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 511b-511
Author(s):  
Douglas D. Archbold ◽  
Thomas R. Hamilton-Kemp ◽  
Ann M. Clements ◽  
Randall W. Collins
Keyword(s):  
Cold Storage ◽  
Oxygen Depletion ◽  
Fruit Weight ◽  
Soluble Solids ◽  
C Storage ◽  
Solids Concentration ◽  
Seedless Grape ◽  
Headspace Concentration ◽  
Carbon Dioxide Accumulation

`Flame Seedless' grapes were fumigated with vapor of E-2-hexenal to determine if the compound could reduce mold during long-term cold storage. The compound (100 or 200 μL) was placed in 1-L low-density film-wrapped clamshell containers with 150 g of fruit, and the packages were stored at 2 °C. The packages were vented at 4 and 8 weeks to prevent excessive oxygen depletion or carbon dioxide accumulation. At 2, 4, and 8 weeks, a subset of packages were removed from cold storage and transferred to 20 °C following removal of the over-wrapped film and remaining chemical from the containers. Mold development and quality changes were assessed for the subsequent 13 days. The vapor phase concentration of E-2-hexenal was at a maximum within 1 day and declined to less than 25% of initial levels by 2 weeks of 2 °C storage. The higher volume of chemical resulted in a higher headspace concentration, and the fruit removed a proportion of the chemical from the headspace. There were no significant effects of E-2-hexenal on fruit weight loss, firmness, or total soluble solids concentration. After 2 weeks of cold storage, fumigation with E-2-hexenal had no effect on incidence of mold. However, after 4 and 8 weeks of cold storage, mold was significantly reduced by both rates of E-2-hexenal.

scholarly journals Control of postharvest gray mold of ‘BRS Nubia’ table grape under cold storage

2020 ◽  
Vol 41 (6supl2) ◽  
pp. 3457-3465
Author(s):  
Ronan Carlos Colombo ◽  
◽  
Deived Uilian de Carvalho ◽  
Maria Aparecida da Cruz ◽  
Ciro Hideki Sumida ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Gray Mold ◽  
Soluble Solids ◽  
Experimental Unit ◽  
Table Grapes ◽  
Randomized Design ◽  
Commercial Vineyard ◽  
Solids Content

The demand for high-quality nutritional products has increased fruit consumption, as grapes, for this reason postharvest techniques are required to prevent losses, to preserve quality, to extend shelf life, and to attend to consumer needs. In this way, the objective of this study was to evaluate strategies to control gray mold caused by Botrytis cinerea in ‘BRS Nubia’ grapes during cold storage and shelf life periods. Grape bunches were harvested from a commercial vineyard in Marialva, Parana, Brazil. Grapes were subjected to the following treatments: cold storage at 2 ºC (control), cold storage at 2 ºC with SO2-generating pads, cold storage at 2 ºC and inoculated with B. cinerea suspension, and cold storage at 2 ºC with SO2-generating pads and inoculated with B. cinerea suspension. The experiment was conducted in a complete randomized design with five replications per treatment using four bunches per experimental unit. A factorial arrangement (absence/presence of SO2 pads × absence/presence of Botrytis inoculation) was applied. At the end of 30 days of cold storage and 7 days of shelf life (22 ºC), gray mold incidence, shattered berries, and physicochemical parameters were evaluated. The gray mold incidence on ‘BRS Nubia’ grapes decreased when SO2-generating pads were used during cold storage. Berry weight loss was greater in the treatments without SO2-generating pads after 30 days of cold storage followed by 7 days of shelf life. Berry firmness, soluble solids content (SS), total acidity (TA), SS/TA ratio, and anthocyanins concentration were not negatively affected by SO2-generating pad treatments. However, a slight increase in the shattered berries percentage was recorded for the SO2-generating pad treatments. No significant quality loss of ‘BRS Nubia’ grape was evident after 30 days of cold storage followed by 7 days of exposure at room temperature. In this context, SO2-generating pads can be used to control the gray mold incidence on ‘BRS Nubia’ table grapes during cold storage.

scholarly journals Higher Temperatures Decrease Fruit Size in Strawberry Growing in the Subtropics

Horticulturae ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 34
Author(s):  
Christopher Menzel
Keyword(s):  
Fruit Size ◽  
Negative Relationship ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Marketable Yield ◽  
Significant Relationships ◽  
Small Fruit ◽  
Solids Content

Five strawberry (Fragaria × ananassa Duch.) cultivars were grown in Queensland, Australia to determine whether higher temperatures affect production. Transplants were planted on 29 April and data collected on growth, marketable yield, fruit weight and the incidence of small fruit less than 12 g until 28 October. Additional data were collected on fruit soluble solids content (SSC) and titratable acidity (TA) from 16 September to 28 October. Minimum temperatures were 2 °C to 4 °C higher than the long-term averages from 1965 to 1990. Changes in marketable yield followed a dose-logistic pattern (p < 0.001, R2s = 0.99). There was a strong negative relationship between fruit weight (marketable) and the average daily mean temperature in the four or seven weeks before harvest from 29 July to 28 October (p < 0.001, R2s = 0.90). There were no significant relationships between SSC and TA, and temperatures in the eight days before harvest from 16 September to 28 October (p > 0.05). The plants continued to produce a marketable crop towards the end of the season, but the fruit were small and more expensive to harvest. Higher temperatures in the future are likely to affect the economics of strawberry production in subtropical locations.

Effect of aminoethoxyvinylglycine (AVG) on quality, berry set and coloration of ‘Alphonse Lavallée’ table grapes

2021 ◽  
pp. 1-7
Author(s):  
Zehra Babalık
Keyword(s):  
Ethylene Biosynthesis ◽  
Grape Berry ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Quality Properties ◽  
Table Grapes ◽  
Colour Parameters ◽  
Length Width ◽  
Solids Content ◽  
Berry Set

Abstract The effect of different concentrations of aminoethoxyvinylglycine (AVG; 0 (control), 250, 500, 750 and 1000 mg/l), an ethylene biosynthesis inhibitor, on grape berry set and fruit quality was evaluated under vineyard conditions. Treatments were performed on ‘Alphonse Lavallée’ grape cultivar at full bloom stage for two years. Cluster and berry growth (length, width and weight), firmness, soluble solids content, yield, berry set, anthocyanin content and colour parameters were determined on treated and untreated (control) fruits. As a result of the study, the effects of AVG concentrations on firmness were not significant. When AVG applications were compared with control, it is determined that some quality properties were statistically affected, the others were not. Fruit set was increased by lower concentrations of AVG (250 mg/l) and anthocyanin content was increased by higher concentrations of AVG (750 mg/l).

scholarly journals EFFECT OF MATURITY STAGES ON QUALITY AND SHELF LIFE OF “SOLO” PAPAYA FRUITS DURING STORAGE

2019 ◽  
pp. 57-68
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Colour Change ◽  
Soluble Solids ◽  
Maturity Stages ◽  
Solids Content ◽  
Sensorial Evaluation ◽  
Stage 1

“Solo” papaya fruits were harvested in October, 2016 & 2017 seasons from a commercial orchard located in Ismailia Governorate, Egypt. Papaya fruits were harvested at three maturity stages: 25% yellow (stage 1), 50% yellow (stage 2) and 100% yellow (stage 3) and evaluated during storage at ambient temperature (20°C ± 2) for 4 days + at 80- 85% RH or during cold storage at 6°C + 90- 95% RH for 20 days. Papaya fruits softened very rapidly at room temperature after harvest and had 4 days shelf life. However, the fruit can be stored for 20 days at 6°C with little changes in firmness and the fruit apparently progressed in normal ripening upon removal to ambient temperature (20°C) for 3 days. All colour values (a*, L* and C*) were linearly increased during cold storage. Conversely, as a result of colour change from green to orange-red, h° values decreased. Soluble solids content was not affected during ripening at 20°C and remained steady. Fruit harvested at stage 2 and stored at 6°C for 20 days following 3 days at 20°C had superior score for sensorial evaluation.

scholarly journals Influence of stock on physical and chemical traits of fresh apricot fruit

2013 ◽  
Vol 27 (1) ◽  
pp. 111-114 ◽  
Author(s):  
T. Milošević ◽  
N. Milošević ◽  
I. Glišić ◽  
G. Šekularac
Keyword(s):  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Total Sugars ◽  
Solids Content ◽  
Chemical Traits ◽  
Physical And Chemical ◽  
Fruit Mass

Abstract The study was conducted to determine the effects of Myrobalan rootstock and Blackthorn interstock on fruit physical and chemical traits of five apricot cultivars. The results showed that cultivars grafted on Myrobalan rootstock appear to induce a higher fruit mass when compared with the Blackthorn interstock. Blackthorn interstock showed a tendency to induce a higher soluble solids/titratable acidity ratio than Myrobalan. Values of soluble solids content, total sugars, titratable acidity and fruit firmness between Myrobalan rootstock and Blackthorn interstock were not significant. Regarding cultivars, the greatest fruit mass observed in Roxana in both treatments, and the lowest in Biljana on Myrobalan and in Vera on Blackthorn. The lowest soluble solids, total sugars and soluble solids/titratable acidity ratio were found in Roxana in both variants of grafting, whereas the greatest titratable acidity also observed in Roxana in both cases, respectively. Based on the results from this study, the fruits of Roxana can be recommended for fresh consumption, whereas fruits of the other cultivars can be recommended for processing.

scholarly journals COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS

2016 ◽  
Vol 29 (3) ◽  
pp. 629-641 ◽  
Author(s):  
JOÃO ALISON ALVES OLIVEIRA ◽  
LUIZ CARLOS CHAMHUM SALOMÃO ◽  
DALMO LOPES DE SIQUEIRA ◽  
PAULO ROBERTO CECON
Keyword(s):  
Relative Humidity ◽  
Low Temperature ◽  
Cold Storage ◽  
Room Temperature ◽  
Storage Time ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Average Temperature ◽  
C Storage

ABSTRACT The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.

scholarly journals Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 515 ◽  
Author(s):  
Vittorio Farina ◽  
Roberta Passafiume ◽  
Ilenia Tinebra ◽  
Eristanna Palazzolo ◽  
Giuseppe Sortino
Keyword(s):  
Cold Storage ◽  
Hydroxypropyl Methylcellulose ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Post Harvest ◽  
Organic Farm ◽  
Aloe Vera Gel ◽  
Fresh Cut ◽  
Solids Content ◽  
Apple Quality

Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut ‘Fuji’ apples, harvested in an organic farm, were treated, using a spraying technique, with three new edible coatings based on Aloe vera gel (AVG—40% v/w) and in combination with natural additives: lemon essential oil (LEO—1% v/w) and hydroxypropyl methylcellulose (HPMC—0.1% v/w) and compared with untreated sample (CTR), the physicochemical and sensory characteristics and the proximate compounds were evaluated. During cold storage, weight loss, soluble solids content, and color of uncoated slices were reduced, while softening, ripening, browning, and acidity were accelerated. In contrast, the AVG/HPMC treatment significantly delayed the above parameters related to post-harvest quality loss, while the AVG/LEO treatment delayed the browning processes, maintaining an excellent color during cold storage. Concerning proximate compounds, the treatments did not alter their concentration in the fruit tissues. Sensory analyses revealed no detrimental effect on taste, aroma, or flavor. Our data evidenced the positive effect of Aloe vera gel in combination with LEO and HPMC on fresh-cut apple quality as an innovative and sustainable technique to maintain fresh-cut apple quality.

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