scholarly journals Hot Water Treatment of Postharvest Mei Fruit to Delay Ripening

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 737-740 ◽  
Author(s):  
Zisheng Luo
Keyword(s):  
Water Treatment ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Fruit Softening ◽  
Hot Water Treatment ◽  
Chlorophyll Breakdown ◽  
Peel Color ◽  
Solids Content

Mei (Prunus mume `Daqinghe') fruit were immersed in 20 °C (control), 47 °C (HWT47), 50 °C (HWT50), or 53°C (HWT53) water for 3 min after harvest, then stored at 20 °C. Firmness, peel color, chlorophyll, chlorophyllase activity, soluble solids content (SSC), titratable acidity (TA), respiration, ethylene production, and pectinmethylesterase (PME) and polygalacturonase (PG) activity were monitored to determine the effects of hot water treatment in delaying fruit ripening. Control fruit displayed a typical climacteric pattern of respiration and ethylene production. Peak CO2 production and ethylene production were observed 6 days after harvest. Fruit softening was accompanied by decreases in hue angle, chlorophyll content, SSC, and TA and increases in chlorophyllase and PME and PG activity. Hot water treatment delayed the onset of the climacteric peaks of CO2 and ethylene production. The delays were associated with delays in fruit softening, consistent with lags in the rise of PME and PG activity; delays in yellowing and chlorophyll breakdown, consistent with lags in the rise of chlorophyllase activity; and delays in loss of SSC and TA. The shelf life of fruit increased by 6 days, or 60%, with HWT47, and by 8 days, or 80%, with HWT50 or HWT53.

Effect of fruit maturity on the response of 'Kensington' mango fruit to heat treatment

2001 ◽  
Vol 41 (6) ◽  
pp. 793 ◽  
Author(s):  
K. K. Jacobi ◽  
E. A. MacRae ◽  
S. E. Hetherington
Keyword(s):  
Water Treatment ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Hot Water Treatment ◽  
Immature Fruit ◽  
Conditioning Treatment ◽  
Fruit Maturity ◽  
Conditioning Temperature ◽  
Water Treatments

The effects of conditioning and hot water treatments on immature and mature ‘Kensington’ mangoes were examined. A hot water treatment of 47°C fruit core temperature held for 15 min increased weight loss (50%), fruit softness (15%), disrupted starch hydrolysis and interacted with maturity to reduce the skin yellowness (40–51%) of early harvested fruit. Immature fruit were more susceptible to hot water treatment-induced skin scalding, starch layer and starch spot injuries and disease. Conditioning fruit at 40°C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in higher total soluble solids and lower titratable acidity levels. As fruit maturity increased, the tolerance to hot water treatment-induced skin scalding and the retention of starch layers and starch spots increased and susceptibility to lenticel spotting decreased. A conditioning treatment of either 22° or 40°C before hot water treatment could prevent the appearance of cavities at all maturity levels. The 40°C conditioning temperature was found to be more effective in increasing fruit heat tolerance than the 22°C treatment; the longer the time of conditioning at 40°C, the more effective the treatment (16 v. 4 h). For maximum fruit quality, particularly for export markets, it is recommended that mature fruit are selected and conditioned before hot water treatment to reduce the risk of heat damage.

scholarly journals (202) Quality of Sapote Mamey Fruits Treated with Hot Water and Stored at 12 °C

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1051E-1052
Author(s):  
Arturo Martinez-Morales ◽  
Iran Alia-Tejacal ◽  
Maria-Teresa Colinas-Leon ◽  
Victor Lopez-Martinez ◽  
Cecilio Bautista
Keyword(s):  
Water Treatment ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Storage Period ◽  
Hot Water ◽  
Soluble Solids ◽  
Hot Water Treatment ◽  
Fruit Firmness ◽  
Total Soluble Solids

Sapote mamey (Pouteria sapota) fruit commercialization to different markets is limited due to the fact that it is a host of the fruit fly (A. serpentina), so there is a special interest in generating a quarantine treatment protocol. In the present study, fruits from Jalpa de Mendez, Tabasco, Mexico, were harvested at physiological maturity and divided in two groups: a) fruits treated with hot water (46.1 °C) for 1 h, and b) control fruits, with no hot water treatment. Fruits were then stored at 12 °C for 7, 14, 21, and 28 days. After storage, days to ripening as well as respiration rate, ethylene production, and weight loss were evaluated for 6 days. Pulp color (ligthness, hue angle, and chroma), fruit firmness, total soluble solids and sugars, and total phenols (at the end of storage and 6 days after) were also evaluated. Results show that fruits stored for 0 days ripened in 5.8 days, while fruits stored between 7 and 28 days took between 3.2 and 5.6 days to reach the ripe stage. Considering the storage periods, effective postharvest life was increased between 11 and 32 days. Respiration rate markedly increased in control fruits after 21 days of storage, but no chilling injury symptoms were observed. Hot water treatment did not affect ethylene production, sugar or phenol content, color, and fruit firmness. Total soluble solids and sugars increased as storage period increased and even more after storage, thus suggesting that storage temperature does not stop the ripening process. No significant changes were observed in the color components. Results suggest that the hot water inmersion treatment is an alternative to reach the quarantine protocol (not affecting quality) and when combined with refrigeration could be used to sent fruit to distant places.

scholarly journals Color, Ethylene Production, Respiration, and Compositional Changes in Broccoli Dipped in Hot Water

1997 ◽  
Vol 122 (1) ◽  
pp. 112-116 ◽  
Author(s):  
M.S. Tian ◽  
Talebul Islam ◽  
D.G. Stevenson ◽  
D.E. Irving
Keyword(s):  
Water Treatment ◽  
Ethylene Production ◽  
Soluble Protein ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Sucrose Content ◽  
Soluble Protein Content ◽  
Ammonia Content ◽  
Short Period ◽  
Compositional Changes

Color, ethylene production and respiration of broccoli (Brassica oleracea L. var. italica) dipped in hot water (45 °C, 10 minutes; 47 °C, 7.5 minutes; and 20 °C, 10 minutes as control) were measured. Hot-water treatment (HWT) delayed yellowing. Compared to the control, ethylene production and respiration in broccoli dipped at 45 °C decreased but recovered, and rates of both were enhanced after 24 and 48 hours, respectively, at 20 °C in darkness. There was no recovery of ethylene production or respiration in broccoli dipped at 47 °C. Following HWT of 47 °C for 7.5 minutes, respiration, starch, sucrose, and soluble protein content of florets and stems decreased dramatically during the first 10 to 24 hours after harvest. At the same time, fructose contents in florets and stems increased. Glucose increased in the florets but decreased within 24 hours in stems. Thereafter, glucose and fructose in florets and stems decreased. Sucrose content in florets and stems increased dramatically within a short period of treatment (<10 hours) and then declined. Protein in HWT florets and stems decreased during the first 24 hours and then increased until 72 hours. Ammonia content was lower in HWT broccoli during the first 24 hours and then increased above the level in the controls.

scholarly journals Postharvest Quality of Grape Tomatoes Treated with 1-Methylcyclopropene at Advanced Ripeness Stages

HortScience ◽  
2006 ◽  
Vol 41 (1) ◽  
pp. 183-187 ◽  
Author(s):  
Muharrem Ergun ◽  
Steven A. Sargent ◽  
Donald J. Huber
Keyword(s):  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Respiration Rates ◽  
Total Titratable Acidity ◽  
Solids Content

Grape tomatoes (Lycopersicon esculentum Mill. `Santa') harvested at light-red (>90% color) and full-red stages were treated with 1 μL·L–1 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C and stored at 20 °C. After 1 day of storage, fruit harvested at light-red stage treated with 1-MCP had a 56% lower respiration rate than untreated fruit. By day 7, respiration rates of the two treatments had converged at about 2 mL·kg–1·h–1. Ethylene production of light-red stage tomatoes treated with 1-MPC was 24% lower than untreated during storage, with rates converging by day 11. For fruit harvested full-red, 1-MCP had similar effects on respiration and ethylene production, although convergence occurred earlier, by day 5. Subsequent tests were conducted only with fruit harvested at full-red stage, since fruit harvested at the light-red stage had lower soluble solids content (4.3%) than fruit harvested at the full-red stage (5.5%). Several combinations of 1-MCP concentrations and exposure times were applied at 20 °C: 1 μL·L–1 for 24 h, 5 μL·L–1 for 6 or 12 h, 25 μL·L–1 for 6 or 12 h, and 50 μL·L–1 for 6 or 12 h; following the respective pretreatment fruits were stored at 20 °C. 1-MCP pretreatment extended marketable life by 1 d, irrespective of pretreatment regime, where untreated and pretreated fruit remained marketable (<15% of fruit soft, decayed and/or shriveled) for 6 and 7 d, respectively. However, 1-MCP did not affect whole fruit firmness, epidermal color, internal color, soluble solids content (6.5%), total titratable acidity (0.64%), or pH (4.3). In a third test simulating commercial handling procedures, full-red harvested tomatoes were treated with 1 μL·L–1 1-MCP for 24 h at either 13 or 20 °C, stored for 4 d at 13 °C, and then transferred to 20 °C. Under these conditions, marketable life for untreated and 1-MCP-treated tomatoes was 7 and 8 d, respectively.

Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene

2006 ◽  
Vol 12 (5) ◽  
pp. 437-443 ◽  
Author(s):  
A. P. Candan ◽  
J. Graell ◽  
C. Crisosto ◽  
C. Larrigaudière
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Changes ◽  
Soluble Solids Content ◽  
Life Changes ◽  
Flesh Colour ◽  
Solids Content

Rapid softening is one of the most important factors that limits the market life of plums. To avoid this problem, ‘Blackamber’ plums were treated with 0, 150, 300 and 600ppb of 1-methylcyclopropene (1- MCP) and their quality evaluated after 15, 30 and 50 days of storage at 0°C, immediately and after 6 days at 25°C. 1-MCP treatment effectively decreased ethylene production during storage and shelf-life in fruits kept 15 and 30 days at 0°C. In contrast, fruits kept for 50 days at 0°C showed a significant increase in ethylene production during shelf-life. Changes in ethylene production by 1-MCP were associated with a decrease of firmness loss and maintenance of titratable acidity but not with the development of red flesh colour. Soluble solids content of the fruit was not affected by the 1-MCP treatment. In this assay no significant symptoms of chilling injury (CI) or rot were observed. Overall, the results presented in this assay ascertained ethylene on quality changes in ‘Blackamber’ plums. They also showed that 1- MCP could be considered commercially to improve the storage life and resistance to mechanical bruising in ‘Blackamber’ plums without prejudicial effects on quality.

scholarly journals Ripening Behavior and Quality of `Brazilian' Bananas following Hot Water Immersion to Disinfest Surface Insects

HortScience ◽  
2004 ◽  
Vol 39 (6) ◽  
pp. 1349-1353 ◽  
Author(s):  
Marisa M. Wall
Keyword(s):  
Exposure Time ◽  
Water Immersion ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Banana Fruit ◽  
Control Fruit ◽  
Solids Content ◽  
Water Treatments ◽  
Hot Water Immersion

The fruit quality and ripening response of `Brazilian' bananas (Musa sp., group AAB) were determined following hot water immersion treatments for surface disinfestation. Summer-harvested fruit were exposed to 47, 49, or 51 °C water for 10, 15 and 20 minutes and ripened at 20 °C. The summer experiment established the exposure time and temperature limits for fruit injury. Winter-harvested fruit were immersed in 48, 49, or 50 °C water for 5, 10 and 15 minutes, stored for 12 d at 14 °C, and ripened at 22 °C. The hot water exposure time had a greater effect than the water temperature on banana fruit ripening. Nontreated bananas ripened after 13 to 15 d, and ripening was delayed by 2 to 7 d when fruit were exposed for 15 or 20 minutes to hot water. Hot water treatments did not inhibit pulp softening, but peels tended to be firmer for bananas immersed in 49 to 51 °C water than control fruit. Heat-treated bananas were not different from control fruit in soluble solids content or titratable acidity, however the conversion of starch to sugars was reduced at higher temperatures and exposure times. Bananas exposed for 20 minutes to hot water had delayed respiratory peaks and ethylene production, especially at 51 °C. Mild peel injury was observed on fruit exposed to higher temperatures (49 to 51 °C) for longer durations (15 or 20 minutes).

scholarly journals Ripening Development and Quality of Melting and Non-melting Flesh Peach Cultivars

HortScience ◽  
2012 ◽  
Vol 47 (7) ◽  
pp. 879-885 ◽  
Author(s):  
Ming-Wei S. Kao ◽  
Jeffrey K. Brecht ◽  
Jeffrey G. Williamson ◽  
Donald J. Huber
Keyword(s):  
Ethylene Production ◽  
Prunus Persica ◽  
Storage Period ◽  
Titratable Acidity ◽  
Pectin Methylesterase ◽  
Biochemical Properties ◽  
Soluble Solids ◽  
Cell Wall Modification ◽  
Advanced Stages ◽  
Solids Content

Some physiological and biochemical properties of melting flesh (MF) and non-melting flesh (NMF) peaches [Prunus persica (L.) Batsch] were determined during ripening for 5 days at 20 °C. Respiration rates and ethylene production of MF ‘Flordaprince’, MF ‘TropicBeauty’, NMF ‘UFSun’, and NMF ‘Gulfking’ were measured at different harvest skin ground color-based maturity stages. The MF cultivars at harvest were mostly preclimacteric or at the onset of ripening. The NMF cultivars generally had higher ethylene production at harvest and throughout ripening than the MF cultivars; thus, the NMF fruit had started ripening on the tree before harvest. Some of the NMF fruit harvested at more advanced stages quickly became postclimacteric during the storage period. Quality determination after fruit ripening showed that MF ‘TropicBeauty’ had the highest soluble solids content (SSC), but also the highest titratable acidity (TA). The NMF cultivars had lower TA than the MF cultivars. NMF ‘Gulfking’ consistently had high SSC/TA, which was the result of it having the lowest TA. The NMF cultivars retained firmer texture than the MF cultivars during ripening. The flesh firmness of the NMF cultivars was four to five times greater than that of the MF cultivars. To investigate the reason for this significant textural difference, the activities of the cell wall modification enzymes pectin methylesterase (PME) and polygalacturonase (PG) were quantified in all four cultivars at advanced ripeness stages. PME activity appeared to be more directly related with peach fruit softening than PG activity.

Influence of Storage Period on the Postharvest Characteristics of Five Mango (Mangifera indica L.) Cultivars

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 457d-457
Author(s):  
Judith Zambrano ◽  
Willian Materano ◽  
Sagrario Briceño
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Starch Content ◽  
Mangifera Indica ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Peel Color ◽  
Solids Content

Five mangos cultivars (Mangifera indica L., `Palmer', `Keitt', `Spring Field', `Kent', and `Anderson') were harvested at the preclimacteric stage. Fruits were selected for study that were uniform and free of visual defects and stored for 18 days at 10 °C, 90% to 95 % RH. Fruits were evaluated every 3 days for pulp and peel color, total soluble solids, titratable acidity, ascorbic acid content, and total and reducing sugars. Pulp and peel color parameters (lightness, hue, and chroma) were significantly different among cultivars. The soluble solids content, ascorbic acid, and starch content changed significantly during storage and were significantly different among cultivars. Total and reducing sugars content did not change significantly after 10 days of storage. Results of this study indicated that these five mango cultivars have good storage potential.

Pre-harvest Application of Putrescine Influences Japanese Plum Fruit Ripening and Quality

2010 ◽  
Vol 16 (1) ◽  
pp. 53-64 ◽  
Author(s):  
A.S. Khan ◽  
Zora Singh
Keyword(s):  
Ascorbic Acid ◽  
Respiration Rate ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Softening ◽  
Total Carotenoids ◽  
Japanese Plum ◽  
Acc Content

To investigate the role of pre-harvest application of putrescine (PUT) in regulating fruit ripening and quality of early-, mid- and late-season maturing Japanese plum fruit, whole trees were sprayed with an aqueous solution containing PUT (0, 0.1, 1.0 and 2.0 mM) one week before anticipated commercial harvest for each cultivar separately. The PUT (2.0 mM) treatment reduced the respiration rate and ethylene production more than untreated fruit during fruit ripening at ambient temperature (20±1 °C). Activities of ACS and ACO enzymes, and ACC content were delayed and suppressed in all plum cultivars and these effects were more pronounced with higher PUT concentrations. PUT application reduced the fruit softening, soluble solids content, titratable acidity ratio, the levels of ascorbic acid, total carotenoids and total antioxidants in all plum cultivars. ‘Black Amber’ did not exhibit any change in fruit color parameters, while, PUT application to ‘Amber Jewel’ and ‘Angelino’ fruit, delayed the changes in chroma value and hue angle during fruit ripening. In conclusion, pre-harvest application of 2.0 mM PUT delayed the fruit ripening with reduced respiration rate, ethylene production, activities of ACS and ACO enzymes, ACC content, fruit softening, levels of ascorbic acid, total carotenoids and total antioxidants in Japanese plum.

scholarly journals Ripening Physiology in `Navaho' Thornless Blackberries: Color, Respiration, Ethylene Production, Softening, and Compositional Changes

2000 ◽  
Vol 125 (3) ◽  
pp. 357-363 ◽  
Author(s):  
P. Perkins-Veazie ◽  
J.R. Clark ◽  
D.J. Huber ◽  
E.A. Baldwin
Keyword(s):  
Ethylene Production ◽  
Acc Oxidase ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Uronic Acids ◽  
Thornless Blackberry ◽  
Solids Content ◽  
Volatile Production

Fruit were harvested from an erect, thornless blackberry (Rubus L. subgenus Rubus Watson, `Navaho' to study ripening changes. Soluble solids content increased between the red (unripe) and dull-black (overripe) stages of ripening while titratable acidity decreased sharply between the mottled and shiny-black ripeness stages. Anthocyanin content increased sharply between the mottled and shiny-black stages. Firmness of drupelet and receptacle tissues decreased between the mottled and shiny-black stages of ripeness. In whole blackberries, total uronic acids decreased, and water soluble uronic acids increased between the green-red and shiny-black ripeness stages. Volatile production paralleled ripening changes, and was highest in dull-black fruit, with alcohols and aldehydes predominating. Respiration of intact fruit maintained in water decreased between the green and red ripeness stages and increased at the mottled (part-black) and black ripeness stages. Ethylene production remained below 10 nmol·kg-1·h-1 until the dull-black (overripe) stage of maturity. Free 1-aminocyclopropane-1-carboxylic acid (ACC) and ACC oxidase did not increase in berries until the shiny-black stage, corresponding with the onset of detectable ethylene production. ACC oxidase activity decreased in the drupelet tissue (0.5 to 0.01 μmol·kg-1·h-1) and increased in the receptacle tissue (2 to 3.8 μmol·kg-1·h-1) as fruit changed from red to dull black. These results indicate that ripening in blackberries may be initiated in the receptacle tissue. Ripening in blackberries is likely independent of ethylene, but ethylene may regulate berry detachment from pedicels, thus controlling timing of fruit harvests.

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