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

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.

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Qualidade de frutos de mangabeira de diferentes estágios de maturação tratados com CaCl2

Research Society and Development ◽

10.33448/rsd-v10i3.13340 ◽

2021 ◽

Vol 10 (3) ◽

pp. e21010313340

Author(s):

Alexandre Passos Oliveira ◽

Pryanka Thuyra Nascimento Fontes ◽

Luiz Fernando Ganassali de Oliveira Junior

Keyword(s):

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Ambient Atmosphere ◽

Climacteric Fruit ◽

Organoleptic Characteristics ◽

The Difference ◽

Solids Content ◽

Hancornia Speciosa ◽

Two Stages

Hancornia speciosa is a fruit tree, popularly known as mangabeiras. The mangaba, fruits of this tree, are quite appreciated for their organoleptic characteristics. Because it is a climacteric fruit, this fruit has very high perishability. The use of products that extend the useful life is necessary. Calcium chloride (CaCl2) has been shown to be an alternative in post-harvest because it promotes few changes in fruit quality and increases the storage period. Thus, the objective of this work was to evaluate quality attributes of mangaba fruits in two stages of maturation, 'Immature' and 'Mature', submitted to CaCl2 application, in four storage times (0, 2, 4 and 6 days) under ambient atmosphere. During the experiment, the loss of fresh weight, color, pH, titratable acidity, soluble solids and SS/TA ratio were evaluated. It was verified that the 'mature' fruits showed a higher acidity and soluble solids content, even with the application of CaCl2, the difference that the loss with the application of CaCl2 was smaller. Unlike '‘Immature’ and ‘Immature’ fruits with CaCl2 in which these characteristics were acquired as the experiment was conducted, in addition to presenting lower values for weight loss, pH and color.

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The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

HortScience ◽

10.21273/hortsci.39.5.1062 ◽

2004 ◽

Vol 39 (5) ◽

pp. 1062-1065 ◽

Cited By ~ 27

Author(s):

John M. DeLong ◽

Robert K. Prange ◽

Peter A. Harrison

Keyword(s):

Shelf Life ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Long Term Storage ◽

Solids Content ◽

Apple Quality ◽

Term Storage

`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples (Malus ×domestica Borkh.) were treated with 900 nL·L-1 of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O2 and <2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L-1 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.

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

HortScience ◽

10.21273/hortsci.41.1.183 ◽

2006 ◽

Vol 41 (1) ◽

pp. 183-187 ◽

Cited By ~ 10

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.

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Hot Water Treatment of Postharvest Mei Fruit to Delay Ripening

HortScience ◽

10.21273/hortsci.41.3.737 ◽

2006 ◽

Vol 41 (3) ◽

pp. 737-740 ◽

Cited By ~ 6

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.

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Quality and Volatile Emission Changes of `Mondial Gala' Apples during On-tree Maturation and Postharvest Storage in Air or Controlled Atmosphere

Food Science and Technology International ◽

10.1177/1082013208094119 ◽

2008 ◽

Vol 14 (3) ◽

pp. 285-294 ◽

Cited By ~ 3

Author(s):

J. Graell ◽

M.L. Lopez ◽

T. Fuentes ◽

G. Echeverría ◽

I. Lara

Keyword(s):

Shelf Life ◽

Ethylene Production ◽

Storage Period ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Volatile Emission ◽

Sensory Acceptability ◽

Standard Quality ◽

Emission Changes

Starch index (SI), color, firmness, titratable acidity (TA), soluble solids content (SSC), ethylene production, and aroma volatile emission were recorded weekly during on-tree maturation of `Mondial Gala' apples. Fruit were harvested on commercial date and held for 3.5 and 6.5 months in regular atmosphere (RA) or in three controlled atmospheres (CA) (2% O2 :2% CO2, 1% O2 : 1 % CO2 and 1% O2 :3% CO2). After each storage period plus 0 and 7 days at 20 °C, color, firmness, TA, SSC, aroma volatile emission, acetaldehyde and ethanol concentrations, and sensory acceptability were evaluated. At orchard, changes in SI, SSC, background color, and aroma volatile emission were almost concomitant or slightly previous to the increase in ethylene production. During storage, all three CA conditions, regardless of storage period, led to better preservation of standard quality. CA-stored fruit also received higher acceptability scores, although aroma volatile emission was decreased in response to these storage conditions. At the end of long storage (plus shelf life period), fruit stored in 1 :1 atmosphere showed a good retention of firmness and TA in comparison to the rest of CA-fruit. Fruit stored under all considered CA conditions showed similar aroma volatile emission after 3.5 or 6.5 months of storage. Storage period had no apparent influence on the aroma volatile emission of CA-stored apples, with the exception of fruit stored in 2:2 atmosphere immediately upon removal from storage. No significant differences in sensory acceptability were found either for fruit stored under different CA conditions during 3.5 months immediately after transfer to 20 °C. In contrast, fruit stored in either 1 : 1 or 2: 2 atmospheres during 6.5 months were better accepted by consumers than those stored in 1 : 3 atmosphere upon removal from cold storage. However, these differences disappeared after 7 days of shelf-life at 20 °C.

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

Food Science and Technology International ◽

10.1177/1082013206069909 ◽

2006 ◽

Vol 12 (5) ◽

pp. 437-443 ◽

Cited By ~ 15

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.

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

HortScience ◽

10.21273/hortsci.33.3.457d ◽

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.

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Effect Of Storage Periods On Postharvest Quality Of Pumpkin

Bangladesh Journal of Agricultural Research ◽

10.3329/bjar.v38i2.15888 ◽

2013 ◽

Vol 38 (2) ◽

pp. 247-255 ◽

Cited By ~ 2

Author(s):

MA Rahman ◽

M Miaruddin ◽

MHH Khan ◽

MAT Masud ◽

MM Begum

Keyword(s):

Ph Value ◽

Storage Period ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Postharvest Quality ◽

Research Centre ◽

Maximum Loss ◽

Solids Content

The fully matured pumpkins (Cucurbita moschata Poir) of BARI Pumpkin-1 and BARI Pumpkin-2 were harvested from the experimental field of Horticulture Research Centre, BARI, Gazipur, Bangladesh. They were then stored under ambient room conditions (27-31 °C and 75-90% RH) for various periods ranged from 15 days to 120 days. The effect of different storage periods was assessed by evaluating their impact on changes in quality attributes of pumpkins. Results indicated that a slow but steady weight loss occurred in pumpkin with maximum loss of 18 and 21% after 120 days of storage in BARI Pumpkin-1 and BARI Pumpkin-2, respectively. ?-carotene and ascorbic acid contents were decreased throughout the whole storage time, however, they were drastically reduced during first 30 days of storage. Total soluble solids content increased until 45 days of storage followed by a decrease with progress in time. Titratable acidity was slowly decreased and simultaneously pH value was increased throughout the storage period. The results indicated that storage conditions need to be managed carefully to slow down any changes in fresh pumpkin. Bangladesh J. Agril. Res. 38(2): 247-255, June 2013 DOI: http://dx.doi.org/10.3329/bjar.v38i2.15888

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

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.125.3.357 ◽

2000 ◽

Vol 125 (3) ◽

pp. 357-363 ◽

Cited By ~ 29

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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Effects of 1-Methylcyclopropene Treatment on Fruit Quality during Cold Storage in Apple Cultivars Grown in Korea

Horticulturae ◽

10.3390/horticulturae7100338 ◽

2021 ◽

Vol 7 (10) ◽

pp. 338

Author(s):

Jingi Yoo ◽

Nay Myo Win ◽

Hyunggon Mang ◽

Young-Je Cho ◽

Hee-Young Jung ◽

...

Keyword(s):

Ethylene Production ◽

Sugar Content ◽

Titratable Acidity ◽

Ethylene Biosynthesis ◽

Soluble Solids ◽

Postharvest Quality ◽

Factors Associated ◽

Apple Cultivars ◽

Solids Content ◽

Physiological And Biochemical

The effect of 1-methylcyclopropene (1-MCP) treatment on improving the storability of four apple cultivars (‘Hwangok’, ‘Picnic’, ‘Gamhong’, and ‘Fuji’) was investigated by analyzing the physiological and biochemical factors associated with their postharvest quality attributes. The flesh firmness, titratable acidity, and soluble solids content of the cultivars were higher in treated fruits than untreated fruits, while the opposite results were observed for ethylene production. In the treated fruits, the traits affected by 1-MCP varied depending on the cultivars used. Higher firmness and lower ethylene production were observed in the ‘Hwangok’ and ‘Picnic’ than ‘Gamhong’ and ‘Fuji’ cultivars. However, 1-MCP only affected weight loss in the ‘Gamhong’ cultivar, while the sugar content was affected in all of the cultivars except ‘Hwangok’. When analyzing cell wall hydrolase activities, 1-MCP differently affected the activities (β-galactosidase, α-galactosidase, β-glucosidase, α-mannosidase, β-xylosidase, and β-arabinosidase), with greater effects in the ‘Fuji’ and ‘Picnic’ cultivars and moderate effects in the ‘Gamhong’ and ‘Hwangok’ cultivars. In this study, the suppression of ethylene production by 1-MCP was positively associated with a transcriptional decrease in the ethylene biosynthesis genes MdACS1 and MdACO1. Overall, this study suggests that 1-MCP distinctly enhanced the storability of all apple cultivars, with a greater effect on ‘Hwangok’.

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