107 Postharvest Storage Profile of Spondias mombim Fruit

Spondias mombim L. fruit, commonly known in the Brazilian Northeast as “caj,” has increased its acceptance locally and abroad in recent years due to its exotic and delicious pulp. Spondias mombim fruit can be eaten raw or as juice, jellies, and sweet. Trade in S. mombim, however, has been limited by the highly perishable nature of the fruit. Comprehensive studies on proper postharvest technologies for its storage and enhanced shelflife are required to improve its commercial performance. The determination of proper storage temperature allows reducing the rate of metabolism without causing chilling injury. In addition, modified atmosphere packaging, by using low-density polyethylene (LDPE), may delay fruit ripening. Combination of proper temperature and film O2 and CO2 permeabilities, therefore, may enhance the postharvest shelflife of S. mombim fruits. Ripened fruits were stored with and without film, at temperatures varying from 16 °C to 5 °C, at 0.5 °C steps, in order to set proper storage temperature and shelflife. Changes in fruit weight loss, firmness, soluble solids, pH, titratable acidity, sugars, CO2 production, ascorbic acid, and carotenoids contents were measured during storage. Storage of S. mombim, wrapped with LDPE, at 8 °C allowed quality maintenance and increased the fruit postharvest shelflife by 12 days, without causing chilling injury.

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Evaluation of the Effect of Different Modified Atmosphere Packaging Box Liners on the Quality and Shelf Life of ‘Friar’ Plums

HortTechnology ◽

10.21273/horttech.18.2.261 ◽

2008 ◽

Vol 18 (2) ◽

pp. 261-265 ◽

Cited By ~ 24

Author(s):

Celia M. Cantín ◽

Carlos H. Crisosto ◽

Kevin R. Day

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Cold Storage ◽

Skin Color ◽

Chilling Injury ◽

Modified Atmosphere Packaging ◽

Titratable Acidity ◽

Soluble Solids ◽

Modified Atmosphere ◽

Low Oxygen

The influence of modified atmosphere packaging (MAP) on quality attributes and shelf life performance of ‘Friar’ plums (Prunus salicina) was studied. Plums were stored at 0 °C and 85% relative humidity for a 60-day period in five different box liners (LifeSpan L316, FF-602, FF-504, 2.0% vented area perforated, and Hefty liner) and untreated (control). Flesh firmness, soluble solids concentration, titratable acidity, and pH were unaffected by the box liners. Fruit skin color changes were repressed on plums packed in box liners that modified gas levels and weight loss was reduced by the use of any of the box liners. Plums packed without box liners (bulk-packed) had ≈6% weight loss. High carbon dioxide (CO2) and low oxygen (O2) levels were measured in boxes with MAP box liners (LifeSpan L316, FF-602, and FF-504). Percentage of healthy fruit was unaffected by any of the treatments during the ripening period (shelf life) after 45 days of cold storage. However, after 60 days of cold storage, fruit from the MAP box liners with higher CO2 and lower O2 levels had a higher incidence of chilling injury (CI) symptoms, evident as flesh translucency, gel breakdown, and “off flavor” than fruit from the other treatments. Overall, results indicate that the use of MAP box liners is recommended to improve market life of ‘Friar’ plums up to 45 days cold storage. However, the use of box liners without gas control capability may lead to CI symptoms in fruit cold-stored for longer periods.

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Modified atmosphere packaging maintains physico-chemical properties of custard apple (Annona squamosa L.) fruits

Indian Journal of Agricultural Research ◽

10.18805/ijare.v49i6.6674 ◽

2015 ◽

Vol 49 (6) ◽

Author(s):

R. A. Patil ◽

D. V. Sudhakar Rao ◽

B. Manasa

Keyword(s):

Storage Temperature ◽

Modified Atmosphere Packaging ◽

Chemical Properties ◽

Titratable Acidity ◽

Storage Life ◽

Modified Atmosphere ◽

Storage Duration ◽

Tropical Fruit ◽

Low Temperature Storage ◽

Custard Apple

Custard apple, a tropical fruit, is underutilized because of its poor storability. Researchers have worked on various aspects for improving the storage life of fruits; still its storage life is limited to few days. So to counteract this, an experiment was conducted to study the effect of modified atmosphere packaging using three different kinds of films along with low temperature storage at 8, 12 and 15 °C and observations were recorded at weekly interval. The study indicated an increasing trend in the respiration rate and ethylene production rate as well, and the rate increased with increase in storage temperature and duration. The physiological loss in weight in packed fruits showed a drastic reduction. Titratable acidity increased as storage duration while ascorbic acid shown exact reverse trend. There was significant increase in reducing sugar and total sugar as duration increased but rate was low in 8° C fruits.

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The effects of heat treatment and modified atmosphere packaging on the storage stability of noni (Morinda citrifolia L.) fruit

Food Research ◽

10.26656/fr.2017.5(5).762 ◽

2021 ◽

Vol 5 (5) ◽

pp. 105-115

Author(s):

Nuraisyah Z. ◽

Ezzat M.A. ◽

Radhiah S. ◽

Prima L.

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Herbal Remedy ◽

Modified Atmosphere Packaging ◽

Titratable Acidity ◽

Hot Water ◽

Soluble Solids ◽

Morinda Citrifolia ◽

Modified Atmosphere ◽

Black Spots

Noni fruit (Morinda citrifolia L.) is a herbal remedy known for its therapeutic and nutritional value. However, it is perishable and subject to rapid postharvest deterioration that shortens its shelf life during storage. Therefore, this study investigated whether hot water dipping (HWD; 60°C, 1 min) and Modified Atmosphere Packaging (MAP; carbon dioxide and nitrogen) could prolong noni's shelf life. The noni physicochemical properties such as colour, firmness, weight loss, total soluble solids, titratable acidity and scopoletin content were monitored during six days of storage at room temperature. During storage, the noni skin colour changed from greenish-yellow to translucent yellow, but HWD storage was stopped on day 2 due to black spots' formation. The reduction of weight loss was significantly lowest in both MAP treatments (1.39–1.74%). Among these, N2-based had a significantly higher scopoletin content (27.12 mg/g) and firmness (0.8 N) compared to CO2-based, suggesting that it was the most effective postharvest treatment to efficiently prolong the shelf life and retained the quality and stability of noni during storage.

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Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

Polymers ◽

10.3390/polym13193430 ◽

2021 ◽

Vol 13 (19) ◽

pp. 3430

Author(s):

Thi Minh Phuong Ngo ◽

Thanh Hoi Nguyen ◽

Thi Mong Quyen Dang ◽

Thi Van Thanh Do ◽

Alissara Reungsang ◽

...

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Storage Temperature ◽

Mangifera Indica ◽

Weight Maintenance ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Life Extension ◽

And Storage

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

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SWEET CHERRY QUALITY AFTER STORAGE IN MODIFIED ATMOSPHERE PACKAGING

HortScience ◽

10.21273/hortsci.25.9.1080f ◽

1990 ◽

Vol 25 (9) ◽

pp. 1080f-1080

Author(s):

S.R. Drake ◽

E.M. Kupferman

Keyword(s):

Weight Loss ◽

Prunus Avium ◽

Modified Atmosphere Packaging ◽

Titratable Acidity ◽

Visual Assessment ◽

Soluble Solids ◽

Modified Atmosphere ◽

Fruit Firmness ◽

Respiration Rates ◽

Sweet Cherries

Modified Atmosphere Packaging (MAP) in combination with temperature control were investigated for qualify enhancement of sweet cherries (Prunus avium L.). `Bing', `Lambert' and `Rainier' cherries (1 kg/pkg/rep) were wrapped in 1 of 3 different MAP films (5,303; 8,900 and 11,286 cc/sq M/24 hrs of O2 and stored at 0 or 4 C for 3 weeks. Post-storage evaluations included both fruit and stem color, fruit firmness, weight loss, soluble solids, titratable acidity, bruising and pitting valuations, respiration rates and visual assessment. MAP films helped maintain fruit and stem color, and fruit firmness, Whereas weight loss and bruising were reduced. Visual assessment was best with fruit in MAP film packages, There was little change in soluble solids and titratable acidity among fruit in the different MAP films. Control (unwrapped) fruit had considerably higher soluble solids and titratable acidity than wrapped fruit. This difference in soluble solids and titratable acidity between control and MAP fruit was associated with a considerable weight loss in the control fruit. Respiration rates of the fruit varied among the different MAP films and was cuitivar dependent. Fruit stored at 0 C had better quality after 3 weeks of storage than fruit stored at 4 C.

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Extension of the Postharvest Life of Nectarine Using Modified Atmosphere Packaging and Potassium Permanganate Treatment

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v6i10.1362-1369.1972 ◽

2018 ◽

Vol 6 (10) ◽

pp. 1362

Author(s):

Erdinc Bal

Keyword(s):

Potassium Permanganate ◽

Fruit Quality ◽

Prunus Persica ◽

Chilling Injury ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Soluble Solids ◽

Total Phenolic ◽

Modified Atmosphere

The effects of combinations of modified atmosphere packaging (MAP) with potassium permanganate (KMnO4) based ethylene scrubbers on the storage life and fruit quality of nectarine (Prunus persica cv. Bayramiç Beyazı) were investigated. Three different types of ethylene sachets (contained 3, 7 and 10 g KMnO4) were used and placed beside fruits in polypropylene baskets then lined with MAP. Fruits were stored at 0-1°C and 90% relative humidity throughout 40 day. During the cooling storage period, O2 and CO2 percentage in MAP, fruit firmness, total soluble solids, titratable acidity, ascorbic acid, total ﬂavonoid content, total phenolic content, total antioxidant content and chilling injury (CI) were determined at 10 day interval. KMnO4 treated fruits had shown delayed ripening, reduced respiration and retained of higher firmness. As the dose of KMnO4 treatment increased, it was determined more positive effect on fruit quality. 10 g KMnO4 treatment was most effective in the retention of higher biochemical compounds and inhibition of CI symptoms. The results indicate that KMnO4 treatment, as well as MAP application, should be highly recommended for retaining the fruit quality of cold-stored ‘Bayramiç Beyazı’ nectarines and fruits treated with 10 g doses of KMnO4 could be stored for 40 days with good quality.

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Harvest Maturity and Storage Temperature Affect Postharvest Quality of ‘Wanda’ Datil Hot Pepper Grown under Protected Culture

HortTechnology ◽

10.21273/horttech04328-19 ◽

2019 ◽

Vol 29 (4) ◽

pp. 402-407

Author(s):

Elena E. Lon Kan ◽

Steven A. Sargent ◽

Daniel J. Cantliffe ◽

Adrian D. Berry ◽

Nicole L. Shaw

Keyword(s):

Storage Temperature ◽

Chilling Injury ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Carotenoid Content ◽

Hot Pepper ◽

Total Carotenoids ◽

Handling Characteristics ◽

Harvest Maturity

Datil hot pepper (Capsicum chinense) has potential for increased production due to its unique, spicy flavor and aroma. However, few reports have been published related to postharvest handling characteristics. The purpose of this study was to determine the effect of harvest maturity on fruit quality under simulated commercial storage conditions. ‘Wanda’ datil pepper plants were grown hydroponically under protected culture. Fruit were harvested at yellow and orange maturity stages, placed in vented clamshell containers, and stored at 2, 7, or 10 °C for 21 days. Peppers harvested at yellow stage maintained greater quality than orange peppers during storage at all temperatures. Marketable fruit after 21 days for peppers harvested at the yellow stage was 94% (2 °C), 88% (7 °C), and 91% (10 °C); that for orange-stage peppers was 68%, 74%, and 82% for the same respective temperatures. No chilling injury (CI) symptoms were observed in these tests. Initial pepper moisture content was 90%, decreasing only slightly during 21 days of storage; weight loss ranged from 2% to 8%. Soluble solids content (SSC) was greater for peppers harvested at the orange stage (9.5%) than for those at yellow stage (7.8%). Neither harvest maturity nor storage temperature affected total titratable acidity (TTA; 0.13%) or pH (5.3). Respiration rate varied with temperature but not by harvest maturity and ranged from 12 to 25 mg·kg−1 per hour after 8 days of storage. Peppers harvested orange contained double the amount of total carotenoids as yellow fruit. Carotenoid content for yellow and orange peppers was 58 and 122 µg·g−1, respectively. Capsaicinoid content ranged from 1810 to 4440 µg·g−1 and was slightly greater for orange-harvested peppers. Datil peppers harvested at the yellow stage and stored in vented clamshell containers had better quality than peppers harvested at the orange stage after 21 days at 2 °C.

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Modified atmosphere packaging extending the storage life of 'douradão' peach

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452011005000006 ◽

2011 ◽

Vol 32 (4) ◽

pp. 1009-1017 ◽

Cited By ~ 1

Author(s):

Ligia Regina Radomille de Santana ◽

Benedito Carlos Benedetti ◽

José Maria Monteiro Sigrist ◽

Claire Isabel Grígoli de Luca Sarantopóulos

Keyword(s):

Weight Loss ◽

Cold Storage ◽

Chilling Injury ◽

Modified Atmosphere Packaging ◽

Storage Life ◽

Soluble Solids ◽

Modified Atmosphere ◽

Perishable Product ◽

Flesh Firmness ◽

Relevant Effect

'Douradão' peach is a perishable product and when cold stored is subject to chilling injury. The objective of the experiment was to evaluate the effect of modified atmosphere packaging (MAP) and cold storage on quality and storage life of these peaches. Fruits were packed in polypropylene (PP) trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60, 75 μm thickness) with active modified atmosphere (10 kPa CO2 + 1.5kPa O2, balance N2). The control was made with peaches held in nonwrapped PP trays. Fruits were kept at 1 ± 1 °C and 90 ± 5% relative humidity (RH) for 28 days and CO2 and O2 within packages was monitored every two days. After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25 ± 1 °C and 90 ± 5% RH for ripening. On the day of removal from the cold storage and after 4 days, peaches were evaluated for weight loss, decay incidence, flesh firmness, woolliness incidence, soluble solids content (SSC), titratable acidity (TA) and juice content. The results showed that MAP had influence on reducing weight loss and prevented postharvest decay. MAP of 1-2 kPa O2 and 3-6 kPa CO2 at 1 °C (from 50 and 60 μm LDPE films) were effective for keeping good quality of 'Douradão' peaches during 28 days of storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. Packages of 30 and 75 μm LDPE films were ineffective for reducing woolliness during cold storage. MAP fruits showed lower SSC and no relevant effect on TA. Control fruits did not present marketable conditions after 14 days of cold storage.

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Quality and functional properties of ‘Tupy’ blackberry stored in modified atmosphere conditions

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019028 ◽

2019 ◽

Vol 41 (1) ◽

Author(s):

Cristina Soethe ◽

Cristiano André Steffens ◽

Mariuccia Schlichting de Martin ◽

Cassandro Vidal Talamini do Amarante ◽

Angélica Schmitz Heinzen ◽

...

Keyword(s):

Storage Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Atmospheric Composition ◽

Total Phenolic ◽

Modified Atmosphere ◽

Plastic Films ◽

High Co2 ◽

Dpph Method ◽

Total Antioxidant

Abstract The aim of this work was to evaluate the effect of storage temperature, in passive modified atmosphere (MA) and atmospheric composition in active MA on quality maintenance, total phenolic compounds (TPC) and total antioxidant activity (TAA; DPPH and ABTS methods) of ‘Tupy’ blackberry. Two experiments were carried out. In experiment 1, the fruit were stored for eight days at 0, 5 and 10 °C in passive MA. In experiment 2, the initial atmospheres of 21.0 kPa O2 + 0.04 kPa CO2 (passive MA); 9.2 kPa O2 + 9.2 kPa CO2 (active MA with high CO2); 1.4 kPa O2 + 0.04 kPa CO2 (active MA with low O2); and 1.4 kPa O2 + 9.6 kPa CO2 (active MA with low O2 + high CO2) were evaluated for eight days at 0 °C. In both experiments, the fruit were packed in Xtend® plastic films. After eight days of storage in passive MA, temperatures of 0 and 5 ºC provided fruit with higher force to compression and titratable acidity (TA) and lower soluble solids/titratable acidity ratio (SS/TA), but with lower values of TPC and TAA (DPPH method) when compared to the temperature of 10 °C. The fruits stored at 0 °C presented lower values of weight loss and incidence of decay. Blackberries stored for eight days at 0 °C, in active MA with low O2, associated or not with high CO2, presented lower respiration rate and higher values of TPC and TAA (DPPH method), but did not differ in the values of incidence of decay, force to compression, SS, TA, SS/TA ratio and color attributes when compared to active MA with high CO2 and passive MA.

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Impacts of 1-Methylcyclopropene and Controlled Atmosphere Established during Conditioning on Development of Bitter Pit in ‘Honeycrisp’ Apples

HortScience ◽

10.21273/hortsci11368-16 ◽

2017 ◽

Vol 52 (1) ◽

pp. 132-137 ◽

Cited By ~ 6

Author(s):

James P. Mattheis ◽

David R. Rudell ◽

Ines Hanrahan

Keyword(s):

Storage Temperature ◽

Color Change ◽

Chilling Injury ◽

Titratable Acidity ◽

Soluble Solids ◽

Controlled Atmosphere ◽

Physiological Disorder ◽

Commercial Harvest ◽

Bitter Pit ◽

Honeycrisp Apples

‘Honeycrisp’ apples are susceptible to develop the physiological disorder bitter pit. This disorder typically develops during storage, but preharvest lesion can also develop. ‘Honeycrisp’ is also chilling sensitive, and fruit is typically held at 10–20 °C after harvest for up to 7 days to reduce development of chilling injury (CI) during subsequent cold storage. This temperature conditioning period followed by a lower storage temperature (2–4 °C) reduces CI risk but can exacerbate bitter pit development. Bitter pit development can be impacted in other apple cultivars by the use of controlled atmosphere (CA) storage and/or 1-methylcyclopropene (1-MCP). Studies were conducted to evaluate efficacy of CA and/or 1-MCP to manage ‘Honeycrisp’ bitter pit development. Apples from multiple lots, obtained at commercial harvest, were held at 10 °C for 7 days and then cooled to 3 °C. Half the fruit was exposed to 42 μmol·L−1 1-MCP the day of receipt while held at 10 °C. Fruit were stored in air or CA (3 kPa O2, 0.5 kPa CO2 for 2 days, then 1.5 kPa O2, 0.5 kPa CO2) established after 1 day at 10 °C or after 7 days at 10 °C plus 2 days at 3 °C. Fruit treated with 1-MCP and/or stored in CA developed less bitter pit compared with untreated fruit stored in air, and bitter pit incidence was lowest for 1-MCP-treated fruit with CA established during conditioning. Development of diffuse flesh browning (DFB) and cavities, reported to occur during ‘Honeycrisp’ CA storage, was observed in some lots. Incidence of these disorders was not enhanced by establishing CA 2 days compared with 9 days after harvest. 1-MCP and CA slowed peel color change, loss of soluble solids content (SSC) and titratable acidity (TA), and reduced ethylene production and respiration rate. The results indicate potential for the postharvest management of bitter pit development in ‘Honeycrisp’ apple through use of 1-MCP and/or CA storage.

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