scholarly journals 110 Postharvest Quality of Tamarillo Fruits under Different Storage Temperatures

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 407F-408
Author(s):  
J.E. Manzano-Méndez ◽  
J.G. Diaz
Keyword(s):  
Storage Time ◽  
Fruit Weight ◽  
Postharvest Quality ◽  
Soluble Solid ◽  
Increasing Temperature ◽  
And Storage ◽  
Plastic Containers ◽  
Storage Temperatures ◽  
Green Stage

Tamarillo (Cyphomandra betacea L.) fruits, grown in the Venezuela Andes farms, were harvested at mature-green stage, graded, selected, washed, and transported to the posharvest lab. for analysis. Fruits were stored into plastic containers in storage rooms at (5, 10, and 15 °C for 3 weeks. The soluble solid concentration (SSC), pH, tritatable acidity (TA), ratio SSC/TA, color: L*, Hue, Chroma, color index (a+b)/L × 100, texture, and fresh fruit weight loss (FFWL) in pulp extract and in the whole fruit were determined on the first day of harvest and at the end of each storage week. These parameters ranged as follows: SSC: 7.92–8.84%, pH: 4.06–4.35, TA: 1.14%–1.21% (expressed as citric acid), SSC/TA: 1.58–1.75, Chroma 42.72—45.54, FFWL: 0.83% at the second storage day to 4.39% at the 3rd storage week. Also, FFWL was 1.03%–1.40% for 10 and 15 °C, respectively. Fruits stored at the highest temperature increased pH values, the TA decreased with stored time, the Chroma and FFWL values increased with the increasing temperature and storage time.

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

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.

scholarly journals SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

2019 ◽  
Vol 14 (4) ◽  
pp. 509
Author(s):  
Denis Henrique Silva Nadaleti ◽  
Hully Alves Rocha ◽  
Luciana Maria Vieira Lopes Mendonça ◽  
José Marcos Angélico de Mendonça ◽  
Iêda Bruna dos Reis ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
And Storage ◽  
Zero Time ◽  
Roasted Coffee Beans ◽  
Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

scholarly journals 109 Evaluation of Postharvest Quality Parameters in Lulo (Naranjilla) Stored at Different Temperatures

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 407E-407
Author(s):  
J.G. Diaz ◽  
J.E. Manzano-Méndez
Keyword(s):  
Storage Time ◽  
Color Index ◽  
Storage Temperature ◽  
Quality Parameters ◽  
Fruit Weight ◽  
Postharvest Quality ◽  
Physical Parameters ◽  
The Andes ◽  
Different Temperatures ◽  
Storage Temperatures

Lulo (Solanum quitoense L.) fruits grown at the Andes farms, T·chira State in Venezuela, were harvested at the mature green stage, selected, washed, and transported to the postharvest Lab. Fruits were stored in small commercial carton boxes in storage rooms at 5, 10, and 15 °C during 3 weeks. Chemical parameters such as solid soluble concentration (SSC), pH, tritatable acidity (TA), ratio SSC/TA, and physical parameters such as Color: L*, Hue, Chroma, color index (a+b)/L × 100, texture and fresh fruit weight loss (FFWL), in pulp extract and from the whole fruit were analyzed at the initial and at the end of each storage week. These characteristics ranged in the fellowing way: SSC: 749% ± 8.09% and its media of 8.02%, TA: 1.05%–1.18% for temperature and 1.01–1.27 for storage time with an average of 1.16% (expressed as citric acid), color index: 4.54–5.22 for storage time and 4.30–5.13 for storage temperatures with an average of 4.86, chroma: 6.21–6.63 for storage time and 6.00–6.55 for storage temperatures with an average of 6.36, FFWL: 1.30%–1.44% for storage temperature and 0.67%–2.11% for storage time .The SSC decreased with increasing the storage temperature. The TA, color index, and chroma decreased with the storage time and increased with storage time, the FFWL values increased with storage temperatures and with storage time.

scholarly journals The Effects of Minerals, Ascorbic Acid, and Salicylic Acid on the Bunch Quality of Tomatoes (Solanum lycopersicum) at High and Low Temperatures

HortScience ◽  
2012 ◽  
Vol 47 (10) ◽  
pp. 1478-1483 ◽  
Author(s):  
Hakan Aktas ◽  
Derya Bayındır ◽  
Tuba Dilmaçünal ◽  
M. Ali Koyuncu
Keyword(s):  
Ascorbic Acid ◽  
Low Temperatures ◽  
Storage Time ◽  
Mineral Water ◽  
Tomato Fruit ◽  
Fruit Weight ◽  
Fruit Abscission ◽  
High And Low Temperatures ◽  
And Storage

Harvested bunch tomatoes are sensitive to fruit abscission and desiccation of calyxes, which limit product marketability. Our investigation showed that tomato fruit bunches when submitted to a combination of temperature, aqueous solutions and storage time, fruit abscission, and calyx desiccation can be prevented. The loss of fruit weight, the force required to separate the fruit from the calyxes, the respiration rate and ethylene production of the calyxes, the color of the calyxes, and the wilting and desiccation of the calyxes were measured. These results demonstrated that treatment of bunches with supplemented mineral water delays fruit abscission and calyx desiccation and improves the fresh appearance of calyxes during storage.

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

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