scholarly journals Irradiation, Stage of Maturity at Harvest, and Storage Temperature during Ripening Affect Papaya Fruit Quality

HortScience ◽  
1999 ◽  
Vol 34 (6) ◽  
pp. 1112-1115 ◽  
Author(s):  
W.R. Miller ◽  
R.E. McDonald
Keyword(s):  
Carica Papaya ◽  
Storage Temperature ◽  
Cold Temperatures ◽  
Green Fruit ◽  
Fruit Maturity ◽  
Before And After ◽  
Ripe Stage ◽  
And Storage ◽  
Degree Of Severity ◽  
Storage Temperatures

Solo-type papaya (Carica papaya L.) fruit at the mature green (MG) or one-quarter yellow (QY) stage of maturity were imported through the Port of Miami, Fla., and either irradiated (0.675 kGy) or not irradiated. Fruit condition and quality attributes were determined after ripening to the edible ripe stage at 25 °C before and after storage for 7 days at 10, 12, or 15 °C. The incidence and severity of peel scald was increased by irradiation regardless of storage and ripening regime; however, the degree of severity was dependent on fruit maturity at irradiation. Irradiated QY fruit tended to have the most serious incidence and severity of scald. Mature green fruit ripened at 25 °C without storage had the lowest incidence of fruit with hard areas in the pulp (“lumpy” fruit). The QY fruit generally were second only to irradiated MG fruit stored at 10 °C in incidence of lumpiness. Anthracnose sp. decay and stem-end-rots affected 53% of all fruit. The least decay occurred on fruit ripened at 25 °C without storage, regardless of fruit maturity, and the most decay occurred on QY fruit with or without irradiation. Fruit ripened at 25 °C without storage had more palatable pulp (5.5 N) at the edible ripe stage than did fruit held in storage and then ripened. The effect of fruit maturity or irradiation dose on fruit firmness, however, was dependent on the storage temperature. Mature green fruit ripened at 25 °C lost less weight than did those stored at cold temperatures prior to ripening. We recommend that importers obtain fruit with only a slight break in ground color, and distribute them as rapidly as possible, while maintaining transit/storage temperatures at or above 15 °C with or without exposure to irradiation.

scholarly journals Pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis (Garcinia mangostana L)

2016 ◽  
Vol 1 (1) ◽  
pp. 977-984
Author(s):  
Nurita Agustia ◽  
Raida Agustina ◽  
Ratna Ratna
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Economic Value ◽  
Garcinia Mangostana ◽  
Cold Temperatures ◽  
Plastic Packaging ◽  
And Storage

Abstrak. Merupakan salah satu komoditi buah-buahan yang memiliki nilai ekonomi dan banyak digemari masyarakat. Manggis merupakan salah satu buah yang memiliki umur simpan yang relatif singkat, setelah itu manggis akan menjadi busuk dan tidak layak lagi bila di simpan di ruangan, Oleh karena itu perlu dilakukan pengemasan dan penyimpanan pada suhu dingin untuk mempertahankan masa simpan buah manggis. Penelitian ini bertujuan untuk melihat pengaruh kemasan plastik dan suhu penyimpanan terhadap masa simpan buah manggis.Abstract. Is one of the commodities fruits that have economic value and much-loved community. Mangosteen is a fruit that has a relatively short shelf life, after that mangosteen will be rotten and unfit when stored in the room, therefore it is necessary for packaging and storage at cold temperatures to preserve the shelf life of the mangosteen fruit. This study aims to look at the effect of plastic packaging and storage temperature on the shelf life of the mangosteen fruit.

Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus

2016 ◽  
Vol 79 (1) ◽  
pp. 148-152 ◽  
Author(s):  
TIAN DING ◽  
YAN-YAN YU ◽  
CHENG-AN HWANG ◽  
QING-LI DONG ◽  
SHI-GUO CHEN ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Water Activity ◽  
Storage Temperature ◽  
Probability Model ◽  
Toxin Production ◽  
Factors Affecting ◽  
Model Predictions ◽  
And Storage ◽  
Storage Temperatures ◽  
Good Agreement

ABSTRACT The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (aw), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of aw (0.86 to 0.99), pH (5.0 to 7.0), and storage temperature (10 to 30°C). The observed probabilities were fitted with a logistic regression to develop a probability model. The model had a concordant value of 97.5% and concordant index of 0.98, indicating that the model satisfactorily describes the probability of SEA production. The model showed that aw, pH, and temperature were significant factors affecting the probability of toxin production. The model predictions were in good agreement with the observed values obtained from milk. The model may help manufacturers in selecting product pH and aw and storage temperatures to prevent SEA production.

scholarly journals Effect of Ozone and Storage Temperature on Postharvest Diseases and Physiology of Carrots (Daucus carota L.)

1994 ◽  
Vol 119 (3) ◽  
pp. 563-567 ◽  
Author(s):  
Chiam L. Liew ◽  
Robert K. Prange
Keyword(s):  
Ozone Concentration ◽  
Storage Temperature ◽  
Postharvest Diseases ◽  
Total Flow ◽  
Total Flow Rate ◽  
Daily Growth ◽  
Daucus Carota L ◽  
Color Differences ◽  
And Storage ◽  
Storage Temperatures

Effects of ozone and storage temperature on carrots and two postharvest pathogens—Botrytis cinerea Pers. and Sclerotinia sclerotiorum de Bary—were investigated. Pathogen-inoculated and uninoculated whole carrots were exposed to an ozone concentration of 0 (control), 7.5, 15, 30, or 60 μl·liter-1. Treatment chambers were flushed with a total flow rate of 0.5 liters·min-1 (air and ozone) for 8 h daily for 28 days. The experiment was repeated twice at storage temperatures of 2, 8, and 16C. The residual ozone concentration (ozone supplied-exhausted and reacted ozone) increased with ozone supply concentration but was less at higher storage temperatures. A 50% reduction of daily growth rates of both fungi at the highest ozone concentration indicated that ozone was fungistatic. Carrot respiration rate, electrolyte leakage, and total color differences increased with ozone concentration. Ozone-treated carrots were lighter (higher L* values) and less intense (lower chroma values) in color than control carrots.

scholarly journals Effects of gibberellic acid and storage temperature on the germination of hawthorn seeds

2017 ◽  
Vol 63 (No. 9) ◽  
pp. 417-424 ◽  
Author(s):  
Ahmadloo Fatemeh ◽  
Kouchaksaraei Masoud Tabari ◽  
Goodarzi Gholam Reza ◽  
Salehi Azadeh
Keyword(s):  
Electrical Conductivity ◽  
Gibberellic Acid ◽  
Water Uptake ◽  
Temperature Regime ◽  
Storage Temperature ◽  
Fresh Weight ◽  
Freeze Thaw ◽  
Refrigerator Temperature ◽  
And Storage ◽  
Storage Temperatures

This study investigated methods to overcome seed dormancy in Crataegus pseudoheterophylla Pojarkova seeds. Seeds with and without endocarps were treated with gibberellic acid (GA<sub>3</sub>) at different concentrations and four storage temperatures. Then they were stratified in an alternate temperature regime. The amount of absorbed water in seeds with endocarps was monitored by measuring the fresh weight of seeds for 0, 24, 48, 72, and 96 h of imbibition. The electrical conductivity (EC) and the percentage of water uptake by seeds stored for 12 months at laboratory temperature, in a refrigerator, in a freezer, and in freeze-thaw conditions were measured. The highest germination (59.7%) was recorded in seeds without endocarps treated with 3,000 mg·l<sup>–1</sup> GA<sub>3 </sub>and stored either in a laboratory or a refrigerator (32.7–35.3%). All treatments of seeds without endocarps where GA<sub>3</sub> was applied showed statistically higher percentages of germination than the control. Seeds with endocarps stored at refrigerator temperature imbibed water up to 44.3% with increasing imbibition periods, whereas the amount of seeds that absorbed water in freezer and freeze-thaw conditions was almost the same. The tests showed the highest EC during storage in the freezer, with the lowest water uptake and viability in seeds stored during the freeze-thaw process.

scholarly journals Fruit Maturity and Storage Temperature Influence Response of Strawberries to Controlled Atmospheres

2002 ◽  
Vol 127 (5) ◽  
pp. 836-842 ◽  
Author(s):  
M.C.N. Nunes ◽  
A.M.M.B. Morais ◽  
J.K. Brecht ◽  
S.A. Sargent
Keyword(s):  
Storage Temperature ◽  
Soluble Solids ◽  
Temperature Influence ◽  
Total Anthocyanin ◽  
Controlled Atmospheres ◽  
C Storage ◽  
Fruit Maturity ◽  
Lower Temperature ◽  
And Storage ◽  
Decay Development

`Chandler' strawberries (Fragaria ×ananassa Duch.) harvested three-quarter colored or fully red were stored in air or a controlled atmosphere (CA) of 5% O2 + 15% CO2 at 4 or 10 °C to evaluate the influence of fruit maturity and storage temperature on the response to CA. Quality evaluations were made after 1 and 2 weeks in air or CA, and also after 1 and 2 weeks in air or CA plus 1 day in air at 20 °C. By 2 weeks, strawberries of both maturities stored in air at 10 °C were decayed, however, strawberries stored in CA at 4 or 10 °C or air at 4 °C had no decay even after 2 weeks plus 1 day at 20 °C. Three-quarter colored fruit stored in either air or CA remained firmer, lighter (higher L* value) and purer red (higher hue and chroma values) than fully red fruit, with the most pronounced effect being on CA-stored fruit at 4 °C. CA was more effective than air storage in maintaining initial anthocyanin and soluble solids contents (SSC) of three-quarter colored fruit and fruit stored at 10 °C. Strawberries harvested three-quarter colored maintained initial hue and chroma values for 2 weeks in CA at 4 °C, becoming fully red only when transferred to air at 20 °C. Although three-quarter colored fruit darkened and softened in 10 °C storage, the CA-stored fruit remained lighter colored and as firm as the at-harvest values of fully red fruit. After 1 or 2 weeks in CA at either 4 or 10 °C plus 1 day at 20 °C, three-quarter colored fruit also had similar SSC levels but lower total anthocyanin contents than the initial levels in fully red fruit. CA maintained better strawberry quality than air storage even at an above optimum storage temperature of 10 °C, but CA was more effective at the lower temperature of 4 °C. Three-quarter colored fruit responded better to CA than fully red fruit, maintaining better appearance, firmness, and color over 2 weeks storage, while achieving similar acidity and SSC with minimal decay development.

scholarly journals Antioxidizing Enzyme Activities in Chilling-sensitive and Chilling-tolerant Pepper Fruit as Affected by Stage of Ripeness and Storage Temperature

2009 ◽  
Vol 134 (1) ◽  
pp. 156-163 ◽  
Author(s):  
Chae Shin Lim ◽  
Seong Mo Kang ◽  
Jeoung Lai Cho ◽  
Kenneth C. Gross
Keyword(s):  
Oxidative Stress ◽  
Superoxide Dismutase ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Pepper Fruit ◽  
And Storage ◽  
Storage Temperatures ◽  
Β Carotene

To study ripening-related chilling injury in pepper (Capsicum annuum L.), chilling-tolerant ‘Buchon’ and chilling-sensitive ‘Nockgwang’ fruit were harvested at mature green (MG), breaker (BR), and red-ripe (RR) stages and stored at 1, 5, and 10 °C for 21 d. ‘Buchon’ did not show surface pitting (SP) regardless of ripeness stage and storage temperature, whereas ‘Nockgwang’ at MG and BR exhibited SP at 1 and 5 °C. After 14 days of storage at 1 °C, chilling-sensitive ‘Nockgwang’ did not show SP when fruit were at the RR stage. Compared with ‘Buchon’, ‘Nockgwang’ at MG and BR had more electrolyte leakage increase during storage at 1 and 5 °C. ‘Buchon’ at all ripeness stages showed significantly higher ethylene production during storage regardless of storage temperatures. Contents of β-carotene and lycopene increased in both cultivars as ripening progressed. The contents of β-carotene and lycopene were similar between the two cultivars regardless of storage temperatures and ripeness stages. Susceptibility of pepper fruit to chilling appeared to be related to superoxide dismutase (SOD) and catalase (CAT). Activities of SOD and CAT were much higher in ‘Buchon’ than ‘Nockgwang’, more apparently at MG and BR. The results suggest that chilling-tolerant ‘Buchon’ and fruit at RR could have been equipped with a more efficient antioxidizing system, even if it was not clear whether oxidative stress is a cause or an effect of the CI in pepper.

scholarly journals 676 Effects of Volatiles on Postharvest Shelf Life and Quality

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 515C-515
Author(s):  
Charles F. Forney
Keyword(s):  
Storage Temperature ◽  
Storage Conditions ◽  
Volatile Composition ◽  
Pigment Formation ◽  
Ethyl Hexanoate ◽  
Aroma Volatiles ◽  
Fruit Maturity ◽  
Methyl Butanoate ◽  
Wild Blueberries ◽  
And Storage

Volatile compounds make a significant contribution to the quality and storage life of fresh strawberries, blueberries, and raspberries. Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The major volatiles contributing to aroma include ethyl butanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, ethyl hexanoate, methyl butanoate, linalool, and methyl hexanoate. In lowbush (wild) blueberries, aroma is predominated by esters and alcohols including ethyl and methyl methylbutanoates, methyl butanoate, 2-ethyl-1-hexanol, and 3-buteneol, while highbush blueberry aroma is dominated by aromatic compounds, esters, terpenes and long chain alcohols. The aroma of raspberries is composed of a mixture of ketones and terpenes, including damascenone, ionone, geraniol, and linalool. The composition and concentration of these aroma compounds are affected by fruit maturity and storage conditions. As fruit ripen, the concentration of aroma volatiles rapidly increases. This increase in volatile synthesis closely follows pigment formation both on and off the plant. In strawberry fruit, volatile concentration increases about 4-fold in the 24-h period required for fruit to ripen from 50% red to fully red on the plant. In storage, volatile composition is affected by storage temperature, duration, and atmosphere. Postharvest holding temperature and concentrations of O2 and CO2 can alter the quantity and composition of aroma volatiles. The effects of postharvest environments on volatile composition will be discussed.

scholarly journals Textural Changes of Asparagus in Relation to Delays in Cooling and Storage Conditions

1992 ◽  
Vol 2 (3) ◽  
pp. 378-381 ◽  
Author(s):  
Luis Hernández-Rivera ◽  
Robert Mullen ◽  
Marita Cantwell
Keyword(s):  
Shear Force ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Asparagus Officinalis ◽  
Shear Transfer ◽  
Textural Changes ◽  
And Storage ◽  
Temperature Time ◽  
Storage Temperatures

Asparagus (Asparagus officinalis L.) spears (cv. UC 157) trimmed to 20 cm were cooled 0, 4, 8, 12, 16, and 20 hours after harvest and evaluated for resistance to shear at 5 and 10 cm above the cut end immediately after cooling and during storage at 0.5, 2.5, and 5C. Resistance to shear increased during cooling delays and with time in storage. Initial cooling delays and simulated marketing conditions (transfer to 15C for 1 day) were the principal causes of increased resistance to shear. A 4-hour cooling delay resulted in an average 40% increase in resistance to shear. Transfer to 15C for 1 day resulted in a greater increase in shear force in the rapidly cooled than in the delayed-cooled spears. Increases in resistance to shear during storage varied from 0% to 50% and depended on the storage temperature, time, and the initial cooling delay. Spears trimmed to a green base showed less increase in shear force after storage than did spears trimmed to a white base. The visual quality of asparagus stored for 14 days was similar (excellent) among spears from different storage temperatures and between green- and white-base spears. Storage quality after 24 days had decreased more in spears stored at 5C than at 2.5 or 0.5C, and more in the green-base than the white-base spears.

scholarly journals 355 Effect of UV-C on Ripening and Postharvest Quality of Peaches

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 504D-504 ◽  
Author(s):  
Robert C. Ebel ◽  
Floyd M. Woods ◽  
Dave Himelrick
Keyword(s):  
Fruit Quality ◽  
Skin Color ◽  
Storage Temperature ◽  
Brown Rot ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Before And After ◽  
And Storage ◽  
Uv C

Brown rot of peaches is one of the most devastating diseases that can occur before and after harvest. There has been extensive research that has shown that ultraviolet light (UV-C) kills the fungus that causes brown rot. However, it is has not been determined whether UV-C will also change ripening and fruit quality. We applied UV-C to `Loring' peaches that were harvested 10 days before normal harvest. We intentionally picked the fruit early because we wanted to make sure the fruit had not entered the climacteric. The fruit were treated with UV-C and ethylene, skin color, firmness, and soluble solids were measured. We also held fruit at three storage temperatures to determine whether there may be an interaction between UV-C treatment and storage temperature. Ethylene was slightly higher for UV-C treated fruit at 70 °F (20 °C) and 55 °F (12 °C), but not at 40 °F (4 °C). However, there was very little effect on firmness and soluble solids. There was a slight delay in development of red blush. UV-C had little effect on ripening and peach fruit quality.

scholarly journals Pengaruh Aminoethoxyvinylglycine (Avg), Plastic Wrapping Dan Suhu Simpan Terhadap Masa Simpan Dan Mutu Buah Jambu Biji (Psidium Guajava L.) ‘Mutiara’

2017 ◽  
Vol 16 (2) ◽  
Author(s):  
Soesiladi E. Widodo ◽  
Kuswanta F. Hidayat ◽  
Zulferiyenni Zulferiyenni ◽  
Sherly I. Annisa
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Psidium Guajava ◽  
Interaction Effects ◽  
Fruit Weight ◽  
Fruit Firmness ◽  
Single Application ◽  
The Third ◽  
And Storage ◽  
Storage Temperatures

The research was aimmed at studying the effects of (1) single application AVGs,plastic wrappings, and storage temperatures, (2) interactions among AVGs andplastic wrappings, AVGs and storage temperatures, and plastic wrappings andstorage temperatures, and (3) interactions among AVGs, plastic wrappings, andstorage temperatures in extending fruit self-life and maintain qualities of‘Mutiara’guava fruits. The research was arranged in a completely randomized designin 2 x 2 x 2 factorial with three replications. The first factor was AVGs (with 1,25ppm and without AVG), the second factor was plastic wrappings (without and withone layer of plastic wrapping), and the third factor was storage temperature (a coldtemperature of 21, 53 ºC and a room temprature of 26,57 ºC). The result showed that(1) the application of AVG 1,25 ppm did not significantly affect fruit self-life, fruitfirmness, fruit weight loss, ºBrix, acid contens, and sweetness of ‘Mutiara’guava’fruits, (2) storage at cold temprature of 21, 53 ºC did not significantly affect fruit self-life, fruit firmness, fruit weight loss, ºBrix, acid contens, and sweetness of‘Mutiara’guava’ fruits, (3) the application of plastic wrapping was able to extend fruitself-life by 17 days longer than without plastic wrapping and supressed fruit weightloss of ‘Mutiara’guava, but accelerated softening and not able to maintain ºBrix, andalso did not significantly affect acid contens, and sweetness of ‘Mutiara’guava fruits,(4) there were no interaction effects among AVGs with plastic wrappings, AVGs withcold tempratures, and plastic wrappings with cold tempratures on self-life, fruitfirmness, fruit weight loss, ºBrix, acid contens, and sweetness of ‘Mutiara’guavafruits, and (5) there were no interaction effects among AVGs, plastic wrappings, andcold temperatures on fruit self-life, fruit firmness, fruit weight loss, ºBrix, acidcontens, and sweetness of ‘Mutiara’ guava fruits.

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