scholarly journals 665 Opportunities in Using Biotechnology to Maintain Postharvest Quality and Safety of Fresh Produce

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 513B-513
Author(s):  
Adel A. Kader
Keyword(s):  
Ethylene Production ◽  
Nutritional Quality ◽  
Fruits And Vegetables ◽  
Chilling Injury ◽  
Postharvest Quality ◽  
Physical Damage ◽  
Positive Effects ◽  
Phenylalanine Ammonialyase ◽  
Postharvest Handling ◽  
Postharvest Life

Biological factors involved in deterioration of fresh horticultural perishables include respiration rate; ethylene production and action; compositional changes associated with color, texture, flavor (taste and aroma), and nutritional quality; growth and development; transpiration; physiological breakdown; physical damage; and pathological breakdown. There are many opportunities to modify these inherent factors and to develop genotypes that have lower respiration and ethylene production rates, less sensitivity to ethylene, slower softening rate, improved flavor quality, enhanced nutritional quality (vitamins, minerals, dietary fiber, and phytonutrients including carotenoids and polyphenols), reduced browning potential, decreased susceptibility to chilling injury, and increased resistance to postharvest decay-causing pathogens. In some cases the goals may be contradictory, such as lowering phenolic content and activities of phenylalanine ammonialyase and/or polyphenoloxidase to reduce browning potential vs. increasing polyphenols as antioxidants with positive effects on human health. Another example is reducing ethylene production vs. increasing flavor volatiles production in fruits. Overall, priority should be given to attaining and maintaining good flavor and nutritional quality to meet consumer demands. Extension of postharvest life should be based on flavor and texture rather than appearance only. Introducing resistance to physiological disorders and/or decay-causing pathogens will reduce the use of postharvest fungicides and other chemicals by the produce industry. Changes in surface structure of some commodities can help in reducing microbial contamination, which is a very important safety factor. It is not likely that biotechnology-based changes in fresh flowers, fruits, and vegetables will lessen the importance of careful and expedited handling, proper temperature and relative humidity maintenance, and effective sanitation procedures throughout the postharvest handling system.

scholarly journals Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables

2016 ◽  
Vol 5 (2) ◽  
pp. 23 ◽  
Author(s):  
Joyce Chepngeno ◽  
Willis O Owino ◽  
John Kinyuru ◽  
Ngoni Nenguwo
Keyword(s):  
Calcium Chloride ◽  
Chilling Injury ◽  
Beta Carotene ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Uniform Size ◽  
Positive Effects ◽  
Postharvest Application ◽  
Postharvest Life

<p>Precooling and postharvest application of calcium chloride (CaCl<sub>2</sub>) on produce has positive effects in maintaining the produce quality during storage. However, there is variation in the response of the produce to different CaCl<sub>2 </sub>concentrations<sub>. </sub>As a result, there is need to establish optimal concentrations of calcium chloride that can extend postharvest life of targeted produce. Fresh good quality produce (tomatoes, carrots, courgettes and African eggplants) of uniform size and maturity were harvested and sampled into four portions. One was a control, hydrocooled with water only at 2±1 <sup>0</sup>C and the others were hydrocooled with water containing CaCl<sub>2</sub> at 0.5%, 1.0% and 1.5%. After hydrocooling, tomatoes, African eggplants and courgettes were stored at 10 <sup>0</sup>C, while carrots were stored at 7 <sup>0</sup>C, all at 95% constant relative humidity, and sampled every two days for quality assessment. Weight loss, chilling injury, vitamin c and beta-carotene loss were reduced by application of calcium chloride. Titratable acidity decrease and increase in total soluble solids and specific sugars was also slowed by application of CaCl<sub>2</sub>.</p>

scholarly journals Postharvest Handling of Cut Gloriosa rothschildiana O'Brien (Liliaceae) Flowers

1992 ◽  
Vol 117 (3) ◽  
pp. 442-445 ◽  
Author(s):  
Rodney B. Jones ◽  
Janyce K. Truett
Keyword(s):  
Chilling Injury ◽  
Fungal Growth ◽  
Continuous Treatment ◽  
Vase Life ◽  
Short Term ◽  
Physical Damage ◽  
Postharvest Handling ◽  
Solution Uptake ◽  
Term Storage ◽  
Dichloroisocyanuric Acid

Postharvest treatments designed to enhance the vase life of cut Gloriosa rothschildiana flowers were tested. Vase life was significantly extended by the germicides 8-HQC (250 mg·liter-1), DICA (50 mg·liter-1), and Physan-20 (50 mg·liter-1). Germicides acted primarily by improving solution uptake. Sucrose, either as a continuous treatment (of 2% or 5% w/v), or as a 24-hour pulse (20%), significantly enhanced vase life, primarily by enhancing the development of immature buds and delaying senescence in open flowers. Flowers stored at 1C developed signs of chilling injury within 3 days, but chilling symptoms were not displayed in stems stored at 10C for 10 days. Flowers were not affected when exposed to 50 μl ethylene/liter for 24 hours. Transport and short-term storage in sealed, air-filled bags to protect the flowers from physical damage resulted in some atmosphere modification within the bags. Fungal growth occurred when flowers were kept in air-tilled bags for more than 6 days, resulting in a reduction in vase life. Chemical names used: 8-hydroxyquinoline citrate (8-HQC); sodium dichloroisocyanuric acid (DICA); n-alkyl dimethyl ethylbenzyl ammonium chloride (Phyrsan-20).

scholarly journals Nutritional Losses in Fruits and Vegetables as a Function of Postharvest Handling and Storage

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 693f-693
Author(s):  
Eric A. Curry
Keyword(s):  
Nutritional Quality ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Dietary Recommendations ◽  
The World ◽  
Storage Atmosphere ◽  
Postharvest Handling ◽  
Time Changes ◽  
And Storage

Present dietary recommendations for fruits and vegetables should be based on the bioavailability of essential nutrients at the time of optimum harvest. Few people, however, are fortunate enough to have available freshly harvested produce all year. With the development of improved postharvest technology, shelf life has increased dramatically in many parts of the world. How does the nutritional quality of fruits and vegetables change with increasing storage time, changes in storage atmosphere, different postharvest processes? Do these changes have an impact on dietary recommendations? Apples are capable of being stored for up to 12 months with properly managed temperature and storage atmosphere. Because information regarding this subject is lacking for apple (and many other fruits and vegetables), perhaps a model can be developed based on work with other commodities to help us understand the nutritional changes associated with different postharvest treatments.

scholarly journals Maturity at harvest and postharvest quality of summer squash

2019 ◽  
Vol 54 ◽  
Author(s):  
Juan Facundo Massolo ◽  
Juan Manuel Zarauza ◽  
Joaquín Héctor Hasperué ◽  
Luis María Rodoni ◽  
Ariel Roberto Vicente
Keyword(s):  
Phenolic Compounds ◽  
Developmental Stages ◽  
Sugar Content ◽  
Chilling Injury ◽  
Postharvest Quality ◽  
Cucurbita Maxima ◽  
Summer Squash ◽  
Increasing Trend ◽  
Postharvest Life

Abstract: The objective of this work was to evaluate the influence of harvest at maturity on the composition, quality, and postharvest life of zapallito squash (Cucurbita maxima var. zapallito). Fruit were harvested at three developmental stages - small, medium, and large, with 30, 70, and 90±10-mm diameter, respectively - and were stored at 0 and 5°C for 26 days and, then, at 20°C for 2 days. The following parameters were determined: respiration, firmness, color, chlorophyll content, carotenoids, sugars, acidity, phenolic compounds, antioxidants, decay, mass loss, and chilling injury (CI). Small light-colored squashes were more prone to dehydration and decay. Delaying harvest markedly reduced fruit carotenoid contents, acidity, and respiration rate; however, it did not affect firmness nor sugar content. Chlorophyll showed an increasing trend during fruit development. Small squashes had 100% higher levels of phenolic compounds and antioxidants than medium and large fruit, but were more sensitive to CI. No differences for CI susceptibility were observed between medium and large fruit. The quality of small, medium, and large squashes remained acceptable for 12, 19, and 26 days at 5ºC, respectively, plus 2 days at 20ºC.

scholarly journals Chilling injury investigation by non-destructive measuring methods during banana cold storage

2018 ◽  
Vol 14 (s1) ◽  
pp. 147-158
Author(s):  
Tamás Zsom ◽  
Edina Strohmayer ◽  
Lien Phuong Le Nguyen ◽  
Géza Hitka ◽  
Viktória Zsom-Muha
Keyword(s):  
Chlorophyll Fluorescence ◽  
Cold Storage ◽  
Ethylene Production ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Optical Methods ◽  
Fluorescence Measurement ◽  
Cold Temperatures ◽  
Low Temperature Storage ◽  
Positive Effects

Banana is a really chilling injury sensitive product. Its sensitivity to cold temperatures generates serious practical, economical and commercial problems. Chilling injury related physiological responses of Cavendish type green banana samples stored at 2.5, 5, 10 °C and near optimal (15 °C) cold storage temperature were investigated by nondestructive optical methods (surface color and chlorophyll fluorescence measurement, DA-index® evaluation) and by the determination of the physiological reactions (respiration, ethylene production, symptom manifestation) during cold storage and the 8-day long subsequent shelf-life. The positive effects of low temperature storage were proven on mass loss, respiration and ethylene production. In case of bananas stored at 2.5–10 °C, the chilling injury related changes in chlorophyll content related DA-index®, IR-values; Fm and Fv chlorophyll fluorescence values, the L*, a*, b*, C* and hue angle color characteristics suggested clearly from day 3 the onset of chilling injury several days before the visible signs of chilling injury appeared.

scholarly journals Organik Bahçe Ürünlerinin Hasat Sonrası Kalitelerinin Korunması

2018 ◽  
Vol 6 (2) ◽  
pp. 175 ◽  
Author(s):  
Fisun Gürsel Çelikel
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Fruits And Vegetables ◽  
Cold Chain ◽  
Special Importance ◽  
Postharvest Handling ◽  
Ripe Stage ◽  
Organic Horticulture ◽  
Cooling Methods

Not only cultural treatments in orchard but also postharvest handling affect the taste, shelf life and nutritional quality of organic fruits and vegetables. Organic crops are mostly harvested at ripe stage or close to ripen, thus, their shelf life is shorter and they are more perishable. Postharvest physiology and requests of crops should be considered during postharvest handling in order to maintain their high quality and prevent postharvest losses. The main aim in postharvest concept is to slow down the metabolism of fresh crops continue to live after harvest. The most important factor is temperature. The fruits and vegetables should be protected from high temperatures and cooled immediately after harvest. The cold chain should be kept until consumer. In addition, diseases can be prevented by controlling environment. Sanitation is another rule to consider. All these rules are important for all growers; however they are of special importance for organic horticulture which allows limited postharvest technologies. In this review, the allowed postharvest treatments of certificated organic fruits and vegetables are given. Preharvest factors, harvest, postharvest factors, cooling methods, cold storage, sanitation methods and products, ethylene and its control, and other specific postharvest subjects are discussed.

Making Sense of Cooling Data

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 545a-545
Author(s):  
M.D. Boyette
Keyword(s):  
Fruits And Vegetables ◽  
Cooling Rates ◽  
Amount Of Information ◽  
Making Sense ◽  
Postharvest Handling ◽  
Proper Analysis

Prompt cooling to remove field heat is an essential part of proper postharvest handling for many types of fresh fruits and vegetables. Growers, consultants, and horticultural agents are often encouraged to collect cooling data (time vs. temperature) in order to compare cooling rates for different systems, containers, etc. These data can be misleading and confusing and seldom yield much useful information. With proper analysis, cooling data can yield a large amount of information. The problem is not the fault of the data, as much as the lack of simple methods to analyze these data. This presentation will demonstrate several simple methods to extract useful information from cooling data.

Fresh-cut Mango Fruit Slices

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 457b-457 ◽  
Author(s):  
Arunya Limbanyen ◽  
Jeffrey K. Brecht ◽  
Steven A. Sargent ◽  
Jerry A. Bartz
Keyword(s):  
Chilling Injury ◽  
Flesh Color ◽  
Mango Fruit ◽  
Heat Treated ◽  
Before And After ◽  
Yellow Flesh ◽  
Postharvest Life ◽  
Fresh Cut ◽  
Flesh Browning ◽  
Aseptic Conditions

Preparation and handling procedures for fresh-cut mango slices were developed using `Tommy Atkins', `Haden', and `Palmer' mangoes. Fruit with yellow flesh color (no green color remaining) were optimum maturity for fresh-cut in terms of maintenance of acceptable appearance, texture, and taste; riper fruit developed flesh breakdown and more browning. Postharvest life of fresh-cut mango at 5 °C was 8 to 10 d with no evidence of chilling injury and was limited by flesh browning and loss of firmness. Respiration rates ranged from 32 to 40 mg CO2/kg per hr and ethylene production was typically ≤0.1 μl·kg–1·hr–1. The SSC changed little during storage, while pH varied from 3.5 to 4.8 and TA typically declined by 30% to 40%. Peeling to a depth of at least 2 mm and trimming flesh near the stem scar was necessary to minimize browning. Imported fruit that had been heat-treated for insect quarantine showed more severe browning than Florida fruit that had not been heat-treated. Preparation in aseptic conditions and dipping fruit in a 100 ppm NaOCl solution at pH 7 before and after peeling protected against decay during storage but dipping in chlorine after slicing without removal of excess liquid resulted in flesh translucency and breakdown. Dipping in 1% CaCl2 solution had no effect on flesh firmness (Instron) or browning. Storage in an unvented plastic clamshell container, which developed an atmosphere of 2.25% CO2 plus 19% O2, did not improve shelf life, but a MA of 10% CO2 plus 10% O2 was subjectively judged to slow browning and softening and resulted in no off flavor compared to air storage.

scholarly journals Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 60
Author(s):  
Vincenzo Michele Sellitto ◽  
Severino Zara ◽  
Fabio Fracchetti ◽  
Vittorio Capozzi ◽  
Tiziana Nardi
Keyword(s):  
Crop Production ◽  
Fruits And Vegetables ◽  
Control Plant ◽  
Agricultural Practices ◽  
Plant Diseases ◽  
Postharvest Quality ◽  
Crucial Point ◽  
Production Chain ◽  
Vegetables And Fruits ◽  
And Storage

From a ‘farm to fork’ perspective, there are several phases in the production chain of fruits and vegetables in which undesired microbial contaminations can attack foodstuff. In managing these diseases, harvest is a crucial point for shifting the intervention criteria. While in preharvest, pest management consists of tailored agricultural practices, in postharvest, the contaminations are treated using specific (bio)technological approaches (physical, chemical, biological). Some issues connect the ‘pre’ and ‘post’, aligning some problems and possible solution. The colonisation of undesired microorganisms in preharvest can affect the postharvest quality, influencing crop production, yield and storage. Postharvest practices can ‘amplify’ the contamination, favouring microbial spread and provoking injures of the product, which can sustain microbial growth. In this context, microbial biocontrol is a biological strategy receiving increasing interest as sustainable innovation. Microbial-based biotools can find application both to control plant diseases and to reduce contaminations on the product, and therefore, can be considered biocontrol solutions in preharvest or in postharvest. Numerous microbial antagonists (fungi, yeasts and bacteria) can be used in the field and during storage, as reported by laboratory and industrial-scale studies. This review aims to examine the main microbial-based tools potentially representing sustainable bioprotective biotechnologies, focusing on the biotools that overtake the boundaries between pre- and postharvest applications protecting quality against microbial decay.

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