scholarly journals Pectic and Galacturonic Acid Oligosaccharides on the Postharvest Performance of Citrus Fruits

HortScience ◽  
2017 ◽  
Vol 52 (2) ◽  
pp. 264-270 ◽  
Author(s):  
Araceli M. Vera-Guzman ◽  
Maria T. Lafuente ◽  
Emmanuel Aispuro-Hernandez ◽  
Irasema Vargas-Arispuro ◽  
Miguel A. Martinez-Tellez
Keyword(s):  
Ethylene Production ◽  
Galacturonic Acid ◽  
Chilling Injury ◽  
Maturity Stage ◽  
Citrus Paradisi ◽  
Citrus Fruits ◽  
Postharvest Losses ◽  
Physiological Disorders ◽  
Fruit Maturity ◽  
Pectic Oligosaccharides

Orange [Citrus sinensis (L.) Osbeck] and grapefruit (Citrus paradisi Macfad) citrus fruits are prone to develop different peel physiological disorders caused by storage at both chilling and nonchilling temperatures. The effect of galacturonic acid oligosaccharides (GAOs) and pectic oligosaccharides (POs) in reducing postharvest nonchilling peel pitting (NCPP), decay, and chilling injury (CI) in orange cv. Navelina and the effect of POs in reducing CI in grapefruit cv. Rio Red, were investigated. The incidence of these disorders was examined in fruits stored at chilling and nonchilling temperatures and at 90% to 95% relative humidity (RH). POs showed a better efficacy than GAOs in reducing postharvest losses in orange. The POs were able to reduce NCPP and decay in ‘Navelina’ fruits stored at 20 °C, irrespective of the fruit maturity stage. The application of 10 g·L−1 POs also reduced CI and the chilling-induced ethylene production in oranges and grapefruits maintained at the chilling temperature. Likewise, the decrease in ethylene production found in ‘Navelina’ fruits that developed NCPP during storage at the nonchilling temperature was related to lower peel damage. Moreover, results showed that POs do not induce an increase in ethylene when fruit are stored under conditions that do not cause stress-related injury to fruit. Therefore, POs efficacy in reducing postharvest physiological disorders is not likely mediated by ethylene. Overall results indicate that the application of POs may be an acceptable alternative to mitigate postharvest losses of citrus fruits.

scholarly journals Electrolyte Leakage, Respiration, and Ethylene Production as Indices of Chilling Injury in Grapefruit

HortScience ◽  
1991 ◽  
Vol 26 (9) ◽  
pp. 1191-1192 ◽  
Author(s):  
T.G. McCollum ◽  
R.E. McDonald
Keyword(s):  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Chilling Injury ◽  
Citrus Paradisi ◽  
Ethylene Evolution ◽  
Early Indicator ◽  
Visual Symptoms ◽  
Respiration Rates ◽  
Stimulation Of

Storage of `Marsh' white seedless grapefruit (Citrus paradisi Macf.) for 2 weeks at 5C resulted in the development of chilling injury (CI). Electrolyte leakage from chilled fruit did not increase significantly until CI had become severe, and was therefore considered to be of limited value as an early indicator of CI. In contrast to electrolyte leakage, respiration and ethylene evolution were significantly higher in chilled than in nonchilled fruit, even before the onset of visual symptoms of CI. Respiration rates ranged from ≈8 to 11 and 5 to 7 ml CO2/kg per hour in chilled and nonchilled fruit, respectively. Ethylene evolution was not detected from nonchilled fruit, whereas chilled fruit produced from 45 to 250 nl ethylene/kg per hour. Results of this study indicate that electrolyte leakage does not increase until visible pitting of the flavedo has occurred, whereas stimulation of respiration and ethylene evolution occur early in the development of CI.

scholarly journals OBJECTIVE MEASURES OF CHILLING INJURY IN GRAPEFRUIT

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1083b-1083
Author(s):  
T. G. McCollum ◽  
R. E. McDonald
Keyword(s):  
Tissue Damage ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Chilling Injury ◽  
Objective Measures ◽  
Citrus Paradisi ◽  
Ethylene Evolution ◽  
Visual Symptoms ◽  
Stimulation Of

Storage of `Marsh' white seedless grapefruit (Citrus paradisi Macf.) for 2 weeks at 5C resulted in the development of chilling injury (CI). Electrolyte leakage from chilled fruit did not increase significantly until CI had become severe, and was therefore considered to be a poor index of CI. In contrast to electrolyte leakage, respiration and ethylene evolution were consistently higher in chilled than in nonchilled fruit, even prior to the onset of visual symptoms of CI. Respiratory rates ranged from 8.0 to 10.7 and 4.6 to 6.7 ml/kg/hr in chilled and nonchilled fruit, respectively. Ethylene evolution was not detected from nonchilled fruit, whereas chilled fruit produced from 45.6 to 249.3 ml/kg/hr ethylene. Ethylene production was maximum following 2 weeks at 5C. Results of this study indicate that increases in electrolyte leakage do not occur until considerable tissue damage has occurred, whereas stimulation of respiration and ethylene evolution occur early in the development of CI.

scholarly journals Ripening of "Pedro Sato" guava: study on its climacteric or non-climacteric nature

2005 ◽  
Vol 17 (3) ◽  
pp. 299-306 ◽  
Author(s):  
Marisa Azzolini ◽  
Angelo Pedro Jacomino ◽  
Ilana Urbano Bron ◽  
Ricardo Alfredo Kluge ◽  
Marlene Aparecida Schiavinato
Keyword(s):  
Respiratory Rate ◽  
Ethylene Production ◽  
Room Temperature ◽  
Psidium Guajava ◽  
Maturity Stage ◽  
Physiological Basis ◽  
Tropical Fruit ◽  
Maturity Stages ◽  
Climacteric Fruit ◽  
Light Green

Guava (Psidium guajava L.) is a tropical fruit exhibiting rapid post-harvest ripening. However, the physiological basis involved in the ripening process of guava is not totally clear, which makes it difficult to develop technologies to enhance fruit storability. Two experiments were carried out with the objective of determining the ripening behavior of 'Pedro Sato' guavas. In the first experiment, guava fruits at three maturity stages (I - dark green, II - light green and III - yellow-green) were stored at room temperature (23 ± 1°C and 85 ± 5 % RH). The respiratory rate, ethylene production, pulp and skin colours, and firmness were evaluated. In the second experiment, ethylene and 1-methylcyclopropene (1-MCP) were applied to guavas at the light green maturity stage and the ripening behaviour during storage at room temperature was studied. Fruits from all maturity stages showed a gradual increase in the respiratory rate and ethylene production. The intense changes in pulp and skin colours and in firmness preceded the maximum respiratory rate and ethylene production. 1-MCP reduced the rate of ripening, while the application of ethylene did not promote this process. These results do not permit the classification of 'Pedro Sato' guava as a traditional climacteric fruit.

scholarly journals Tolerance of Cherimoya (Annona cherimola Mill.) to Cold Storage

1994 ◽  
Vol 119 (3) ◽  
pp. 524-528 ◽  
Author(s):  
Rafael Alique ◽  
José P. Zamorano ◽  
Ma Luisa Calvo ◽  
Carmen Merodio ◽  
José L. De la Plaza
Keyword(s):  
Cold Storage ◽  
Ethylene Production ◽  
Soluble Sugar ◽  
Chilling Injury ◽  
Ethylene Synthesis ◽  
Ripe Fruit ◽  
Acid Accumulation ◽  
Ripe Stage ◽  
Lower Temperature ◽  
Stimulation Of

`Fino de Jete' cherimoya fruit were stored at 20, 10, 8, or 6C, 80% relative humidity. Two rises of CO2 production and an ethylene rise following the first peak of respiration were obtained in fruit held at 20C. The ripe stage coincided with the onset of the second respiratory rise. Soluble sugar and organic acid concentration were maximal, and flesh firmness was 18 N in ripe fruit. Lower temperature reduced respiration rate and ethylene production; however, some stimulation of ethylene synthesis was observed at 10C. Cherimoyas ripened to edible condition during 6 days at 10C, but fruit maintained at 8C for up to 12 days required transfer to 20C to ripen properly. Our results suggest that high increases in CO2 are not sufficient to complete cherimoya fruit ripening without the concurrent rise in ethylene production. Citric acid accumulation, inhibition of ethylene synthesis, and reduced accumulation of sucrose were observed during storage at 6C. Removal to 20C after 12 days at 6C resulted in no ripening, almost complete inhibition of ethylene synthesis, and severe skin browning. Thus, 8C is the lowest tolerable temperature for prolonged cold storage of cherimoya `Fino de Jete'. Fruit can be held at 8C for up to 12 days without damage from chilling injury.

scholarly journals Effect of Saline Water Irrigation at Fruit Maturity Stage on Transpiration Rate and Growth in Sweet Pepper (Capsicum annuum)

10.5109/24304 ◽  
1999 ◽  
Vol 44 (1/2) ◽  
pp. 39-47
Author(s):  
Osamu Hirota ◽  
Eduardo Villavicencio ◽  
Jiro Chikushi ◽  
Shinichi Takeuchi ◽  
Yoshisuke Nakano
Keyword(s):  
Capsicum Annuum ◽  
Transpiration Rate ◽  
Saline Water ◽  
Sweet Pepper ◽  
Maturity Stage ◽  
Saline Water Irrigation ◽  
Fruit Maturity

The influence of lulo (Solanum quitoense Lam) fruit maturity stage on polygalacturonase and pectate lyase secretion by Colletotrichum acutatum

2018 ◽  
Vol 43 (3) ◽  
pp. 218-229 ◽  
Author(s):  
Ana Patricia Martínez-González ◽  
Blanca Ligia Higuera-Mancipe ◽  
Sixta Tulia Martínez-Peralta
Keyword(s):  
Pectate Lyase ◽  
Colletotrichum Acutatum ◽  
Maturity Stage ◽  
Fruit Maturity

Biochemical composition as a function of fruit maturity stage of bell pepper (Capsicum annum) inoculated with Bacillus amyloliquefaciens

2020 ◽  
Vol 263 ◽  
pp. 109107 ◽  
Author(s):  
Jonathan Cisternas-Jamet ◽  
Ricardo Salvatierra-Martínez ◽  
Antonio Vega-Gálvez ◽  
Alexandra Stoll ◽  
Elsa Uribe ◽  
...  
Keyword(s):  
Biochemical Composition ◽  
Bacillus Amyloliquefaciens ◽  
Bell Pepper ◽  
Maturity Stage ◽  
Capsicum Annum ◽  
Fruit Maturity

scholarly journals Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

2016 ◽  
Vol 37 (6) ◽  
pp. 4027
Author(s):  
Cristiana Maia de Oliveira ◽  
Leandro Martins Ferreira ◽  
Margarida Gorete Ferreira do Carmo ◽  
Regina Celi Cavestre Coneglian
Keyword(s):  
Ambient Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Key Factors ◽  
Maturity Stages ◽  
Randomized Design ◽  
Fruit Maturity ◽  
Physical And Chemical ◽  
Cherry Tomatoes

Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality.

Sign in / Sign up

Export Citation Format

Share Document