scholarly journals Radio Frequency Heating of Persimmon and Guava Fruit as an Alternative Quarantine Treatment

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 879C-879 ◽  
Author(s):  
Maria Monzon* ◽  
Bill Biasi ◽  
Shaojin Wang ◽  
Juming Tang ◽  
Guy Hallman ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Titratable Acidity ◽  
Fruit Fly ◽  
Heat Treatments ◽  
Soluble Solids ◽  
Mexican Fruit Fly ◽  
Internal Damage ◽  
Guava Fruit ◽  
Insect Mortality ◽  
Rf Energy

The Mexican fruit fly infests many tropical and subtropical fruits, consequently fruits must be treated for quarantine security. Although chemical fumigations are the most common quarantine treatments, interest in using cold and heat treatments has increased due to concerns over environment and human health. Recently, shorter heat treatments such as those provided with radio frequency (RF) energy have been studied on walnuts and various fresh fruits as a possible quarantine treatment. Preliminary studies with a heating block system showed that reaching temperatures of 50 °C with a holding period of 2 min. or 48 °C for 6 minutes was required to achieve 100% insect mortality of 600 third instar Mexican fruit flies (the most heat resistant insect stage). Doubling the holding time required to achieve 100% insect mortality would likely be necessary to provide for Probit 9 security. Fresh fruits such as persimmons and guavas are commonly infested by the Mexican fruit fly. Persimmon and guava fruit were treated with RF energy to temperatures ranging from 48 to 52 °C at different holding periods. After treatments fruit were evaluated for external appearance, decay, soluble solids, titratable acidity, internal flesh quality, and ethylene production and respiration rate. Persimmon fruit tolerated the lower temperature, 48 °C for up to 18 min., but temperatures above 50 °C for more than 1 minute caused internal damage. Preliminary studies with guava indicate that fruit may tolerate 50 °C, but fruit quality after storage is still to be evaluated.

scholarly journals Effect of Radiofrequency Heating on the Quality of ‘Fuyu’ Persimmon Fruit as a Treatment for Control of the Mexican Fruit Fly

HortScience ◽  
2007 ◽  
Vol 42 (1) ◽  
pp. 125-129 ◽  
Author(s):  
Maria E. Monzon ◽  
Bill Biasi ◽  
Elizabeth J. Mitcham ◽  
Shaojin Wang ◽  
Juming Tang ◽  
...  
Keyword(s):  
Skin Color ◽  
Titratable Acidity ◽  
Fruit Fly ◽  
Soluble Solids ◽  
Internal Quality ◽  
Anastrepha Ludens ◽  
Diospyros Kaki ◽  
Mexican Fruit Fly ◽  
Persimmon Fruit

The external and internal quality of ‘Fuyu’ persimmon fruit (Diospyros kaki L.) was evaluated after heating with radiofrequency (RF) energy to 48, 50, or 52 °C, holding at the target temperatures for durations ranging from 0.5 to 18 minutes, hydrocooling, and ripening at 20 °C for 12 days. These treatment conditions were identified for control of third instar Mexican fruit fly larvae (Anastrepha ludens). The treatments had no commercially significant effect on firmness, soluble solids content, titratable acidity, or weight loss of the fruit. RF-treated persimmon fruit attained a deeper orange–red skin color than control fruit. There was a greater incidence of slight to moderate flesh browning in fruit heated to 50 and 52 °C as compared with 48 °C. Calyx browning increased slightly in all RF-treated fruit and was the highest in the longer treatments at each temperature. Heating persimmon fruit with RF to 48 °C and then holding for 6 or 12 minutes showed the least damage, and the latter treatment was longer than should be required for a quarantine treatment against the third instar Mexican fruit fly. Holding persimmons for 6.6 minutes at 48 °C should provide control of the Mexican fruit fly and maintain fruit quality. Confirmation tests with infested fruit should be conducted.

scholarly journals Caribbean Fruit Fly, Anastrepha suspensa (Loew) (Insecta: Diptera: Tephritidae)

EDIS ◽  
1969 ◽  
Vol 2004 (5) ◽  
Author(s):  
Howard V. Weems, Jr. ◽  
John B. Heppner ◽  
Thomas R. Fasulo ◽  
James L. Nation
Keyword(s):  
Fruit Fly ◽  
Cooperative Extension Service ◽  
Anastrepha Ludens ◽  
Anastrepha Suspensa ◽  
Mexican Fruit Fly ◽  
The West ◽  
University Of Florida ◽  
Caribbean Fruit Fly ◽  
Guava Fruit ◽  
The Caribbean

The Caribbean fruit fly, Anastrepha suspensa (Loew), has also been called the Greater Antilliean fruit fly, the guava fruit fly and the Caribfly. It is a near relative of the Mexican fruit fly, Anastrepha ludens (Loew), and is one of several species of fruit flies which are indigenous to the West Indies and the larvae of which attack several kinds of tropical and subtropical fruits. This document is EENY-196 (originally published as DPI Entomology Circulars 38 and 260), one of a series of Featured Creatures from the Entomology and Nematology Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Published: March 2001. EENY196/IN353: Caribbean Fruit Fly, Anastrepha suspensa (Loew) (Insecta: Diptera: Tephritidae) (ufl.edu)

scholarly journals Navel Orange Tolerance to Heat Treatments for Disinfesting Mexican Fruit Fly

1998 ◽  
Vol 123 (2) ◽  
pp. 288-293 ◽  
Author(s):  
Krista C. Shellie ◽  
Robert L. Mangan
Keyword(s):  
Titratable Acidity ◽  
Fruit Fly ◽  
Hot Water ◽  
Lower Amount ◽  
Market Quality ◽  
Navel Orange ◽  
Mexican Fruit Fly ◽  
Control Fruit ◽  
Forced Air ◽  
Subsequent Storage

Navel orange [Citrus sinensis (L.) Osbeck] was exposed to moist, forced air at 46 °C for up to 4.5 hours or 50 °C for 2 hours, or immersed for 3 hours in water at 46 °C. Quality attributes of heated and nonheated fruit were compared after 4 weeks of storage at 7 °C and 1 week at 23 °C. The flavor of oranges immersed in water was rated significantly inferior to fruit heated in air and fruit that were not heated. Oranges immersed in hot water also developed a higher incidence of decay during storage than oranges heated in air or nonheated control fruit. The flavor of oranges exposed to moist, forced air at 46 °C for up to 4.5 hours was rated by preference panelists as similar to nonheated controls, even though heated fruit had a significantly lower amount of titratable acidity and a higher ratio of sugar to acid. Fruit exposed to high-temperature forced air developed less decay during subsequent storage than nonheated control fruit. Texas `N33' navel oranges tolerated exposure to forced air at 46 °C for up to 4.5 hours without deleterious effects on fruit market quality.

scholarly journals Quality of Valencia Oranges in Response to Fruit Fly Disinfestation Treatments

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 496A-496
Author(s):  
B.S. Patil ◽  
M.R. Williamson ◽  
P.M. Winkelman ◽  
J.R. Sievert ◽  
M.B. Butts ◽  
...  
Keyword(s):  
Weight Loss ◽  
Cold Treatment ◽  
Titratable Acidity ◽  
Fruit Fly ◽  
Soluble Solids ◽  
Air Treatment ◽  
Valencia Orange ◽  
Evaluation Panel ◽  
Forced Air

Valencia orange (C. sinensis L. Osbeck) fruit quality was evaluated following exposure to either a cold treatment or a high-temperature forced-air treatment (HTFA: fruit center end point, 47.2°C). These treatments are approved as disinfestation measures against selected fruit flies (APHIS, 1996). Fruits were stored at either 5°C or 1°C (cold treatment) for 14 days followed by 10 days at 11°C and 7 days at 20°C. Fruits were obtained six times during the commercial Valencia orange season (three grower lots/time). Valencia oranges exposed to HTFA had significantly lower appearance ratings, total soluble solids, titratable acidity, and also had significantly higher rind firmness and weight loss as compared to control or cold-treated fruits. Cold-treated fruits had significantly higher L and hue0 values. Fruits were also presented to an untrained sensory evaluation panel. Cold and HTFA treated fruits were rated significantly inferior in taste. Although statistically significant, these differences were slight. The potential for HTFA treatments for CA citrus, in light of these results, will be discussed.

scholarly journals Heating Rate and Tolerance of Naturally Degreened `Dancy' Tangerine to High-temperature Forced Air for Fruit Fly Disinfestation

1995 ◽  
Vol 5 (1) ◽  
pp. 40-43 ◽  
Author(s):  
Krista C. Shellie ◽  
Robert L. Mangan
Keyword(s):  
High Temperature ◽  
Titratable Acidity ◽  
Fruit Fly ◽  
Soluble Solids ◽  
Anastrepha Ludens ◽  
Control Fruit ◽  
Solids Concentration ◽  
Heat Treated ◽  
Forced Air ◽  
And Control

`Dancy' tangerines (Citrus reticulata Blanco) were harvested after color break and exposed to high-temperature forced air (HTFA) at 45C for 3.5 or 4 h to kill Mexican fruit fly [Anastrepha ludens (Loew)] larvae. Heat-treated and control fruit were stored subsequently for 2 weeks at 4C. Tangerines harvested after color break (naturally degreened) tolerated exposure to HTFA in a similar fashion as tangerines harvested before color break and degreened by postharvest exposure to ethylene. Titratable acidity (TA) was significantly lower after heat treatments. Flavor, soluble solids concentration, external appearance, incidence of decay, percent juice yield, percent weight change, and flavedo color of heat-treated fruit were not different from nonheat-treated, control fruit. Exposure to HTFA is a viable alternative to methyl bromide for disinfestation of `Dancy' tangerine.

scholarly journals Physiological and physico-chemical changes in 1-methylcyclopropene-treated guava (Psidium guajava L. cv. Queso de Bola) fruit stored at ambient condition

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2207-2216
Author(s):  
J.S. Zuniega ◽  
E.B. Esguerra
Keyword(s):  
Disease Incidence ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Ambient Condition ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Guava Fruit ◽  
Peel Color ◽  
Physico Chemical

The marketability of guava fruit is influenced by its quality attributes desired by consumers such as crispiness and crunchiness, green peel color, absence of defects, and better taste. ‘Queso de Bola’ guava fruits were treated with 600 nL L-1 of 1- methylcyclopropane (1-MCP) for 12 hrs then stored at ambient condition (29±2°C, 60- 80% RH). Reduced respiration rate with 1-MCP treatment was observed only starting on the 5th day of storage. Ethylene production, however, was not suppressed. The continuous decline in polygalacturonase activity with 1-MCP treatment coincided with firmness retention of the fruit until the 15th day. Higher firmness of 1-MCP-treated fruits than control fruits was further supported by higher sensory scores for crispiness and crunchiness particularly towards the later part of storage. 1-MCP treatment did not prevent peel browning as shown by similar polyphenol oxidase activity and pattern of change in total phenolic content. Total soluble solids, titratable acidity, and pH were not affected by 1-MCP treatment and did not markedly change during storage. Ascorbic acid content decreased in both treatments until day 6 followed by a slight increase with 1-MCP treatment exhibiting higher levels than the control. In general, 1-MCP treatment prolonged the marketability of guava by 3-4 days which was attributed to the maintenance of firmness, retention of green peel color, and reduced disease incidence.

scholarly journals Pelilinan Efektif Memperpanjang Masa Simpan Buah Jambu Biji (Psidium guajava L.) ‘Kristal’

2018 ◽  
Vol 9 (1) ◽  
pp. 19-26
Author(s):  
Slamet Susanto ◽  
Delys Inkorisa ◽  
Dadang Hermansyah
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Storage Period ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Guava Fruit ◽  
Performance Quality ◽  
Randomized Design ◽  
Solids Content

ABSTRACT‘Kristal’ guava fruit can easily be deteriorated during storage. The objective of this experiment was to study the effect of the waxing on the shelflife and quality of the ‘Kristal’ guava fruit. Experiment was conducted at the Postharvest Laboratory of Departemen of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural University from February to May 2016. The experiment was designed using completely randomized design (CRD) with single factor consisted of 5 treatments, i.e., 0% of beewax (control), 2% of beewax, 4% of beewax, 6% of beewax and 8% of beeswax. The results showed that beewax coating suppressed weight loss and softness of fruit compared to the control fruit during storage period. Beewax coating did not significantly affect chemical quality such as soluble solids content, titratable acidity and vitamin C. The beeswax coating with 2% and 4% were able to extend shelflife of ‘Kristal’ guava fruit 9 days longer as compared to the control. Keywords: ‘Krístal’, performance, quality, waxing, weight loss ABSTRAK Buah jambu ‘Kristal’ dapat dengan mudah rusak selama penyimpanan. Tujuan percobaan ini yaitu mempelajari pengaruh pelilinan terhadap daya simpan dan kualitas buah jambu ‘Kristal’. Percobaan dilakukan di Laboratorium Pascapanen, Departemen Agronomi dan Hortikultura, Fakultas Pertanian, Institut Pertanian Bogor dari bulan Februari sampai Mei 2016. Percobaan dirancang menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal terdiri atas 5 perlakuan, yaitu 0% dari lilin lebah (kontrol), 2% dari lilin lebah, 4% lilin lebah, 6% lilin lebah dan 8% lilin lebah. Hasil penelitian menunjukkan bahwa pelapisan lilin lebah menekan susut bobot dan kelunakan buah dibandingkan dengan kontrol selama masa penyimpanan. Pelapisan lilin lebah tidak secara nyata mempengaruhi kualitas kimia buah seperti kandungan padatan terlarut, keasaman titrasi dan vitamin C. Pelapisan lilin lebah dengan konsentrasi 2% dan 4% mampu memperpanjang masa simpan buah jambu ‘Kristal’ 9 hari lebih lama dibandingkan dengan kontrol. Kata Kunci: kualitas, ‘Kristal’, pelilinan, penampilan, susut bobot

scholarly journals Adubação potássica na produção e qualidade pós-colheita de goiaba ‘Paluma’ no semiárido potiguar

2016 ◽  
Vol 7 (1) ◽  
pp. 139 ◽  
Author(s):  
Renato Dantas Alencar ◽  
Grazianny Andrade Leite ◽  
Vander Mendonca Mendonça ◽  
Franciezer Vicente de Lima ◽  
Gustavo Alves Pereira ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Linear Increase ◽  
Soluble Solids ◽  
Average Weight ◽  
Total Production ◽  
Fruit Firmness ◽  
Guava Fruit ◽  
Commercial Yield ◽  
Solids Content

The aim of this study was to evaluate the effect of potassium fertilization on yield and final quality of guava fruit variety ‘Paluma’, grown at the Irrigated District of Baixo Açu-RN, Brazil. The experimental was carried out in a completelyrandomized blocks design in split plot with five treatments (0, 0.5, 1.0, 1.5 and 2.0 kg K2O plant-1) with four repetitions. The subplots were composed of two harvest seasons and the following characteristics were evaluated: number of fruits, commercial production, total production, commercial yield, average weight of commercial fruits and average weight of total fruit. For fruit quality the following characteristics were evaluated: vitamin C, soluble solids content, firmness, titratable acidity, flesh pH, fruit length and. With an increasie of K2O dose, a linear increase in the number of fruits was observed and ahigher yield was obtained when a dose of 0.370 kg K2O per plant was applied and a higher fruit firmness was obtained with a dose of 1.2 kg K2O per plant.

scholarly journals Maturity indexes for 'Kumagai' and 'Paluma' guavas

2006 ◽  
Vol 28 (2) ◽  
pp. 176-179 ◽  
Author(s):  
Flavia Cristina Cavalini ◽  
Angelo Pedro Jacomino ◽  
Michele Antonio Lochoski ◽  
Ricardo Alfredo Kluge ◽  
Edwin Moisés Marcos Ortega
Keyword(s):  
Skin Color ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Harvest Time ◽  
Guava Fruit ◽  
Market Situation ◽  
Main Factors ◽  
The Ideal

Harvest time is one of the main factors related to guava fruit postharvest losses. It is subjectively determined by fruit size and skin color, without any consensual standardization among the growers. The use of maturity indexes enables growers to know the ideal harvest time according to each market situation. The objective of this work was to determine the maturity indexes to identify the harvest time for guava fruit cv. Kumagai and Paluma. Skin color, fruit firmness, soluble solids, titratable acidity, ratio and ascorbic acid were analyzed. The most adequate maturity indexes for 'Kumagai' guava fruit were skin color and pulp firmness, while for 'Paluma' guava fruit, the best indexes were skin color, pulp firmness, titratable acidity and ratio.

scholarly journals Post-harvest storage of ‘Paluma’ guavas produced by plants fertirrigated with nitrogen and biofertilizer

2020 ◽  
Vol 11 ◽  
pp. e3221
Author(s):  
Elisson Alves Santana ◽  
Deisiele Diniz Lima ◽  
Clériton Souza ◽  
Acácio Figueiredo Neto ◽  
Ítalo Herbert Lucena Cavalcante ◽  
...  
Keyword(s):  
Nitrogen Fertilization ◽  
Mineral Fertilizer ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Quality ◽  
Mineral Fertilization ◽  
Post Harvest ◽  
Guava Fruit ◽  
Physical Chemical

The association between mineral fertilizer and biofertilizers can contribute to guavas quality. An experiment was carried out in order to assess, over the days, 'Paluma' guavas physical-chemical quality in function of nitrogen fertilizer and biofertilizer doses. It was adopted a randomized blocks with treatments distributed in a factorial 5 x 2 x 5 referring to evaluation days post-harvest (0, 3, 6, 9 and 12), nitrogen fertilization (50 and 100% culture recommendation) and application of bovine biofertilizer doses by fertigation (0.0, 2.5, 5.0, 7.5 and 10.0%). The physical-chemical quality of 'Paluma' guava fruit was influenced by the association between liquid bovine biofertilizer and nitrogen fertilization. This combination increased soluble solids, titratable acidity, ratio, vitamin C, pH, firmness and loss of fresh mass, but did not affect the pulp percentage. The bovine biofertilizer, together with mineral fertilization, is important to increase the post-harvest quality of 'Paluma' guava.

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