Postharvest Handling and Storage of Fresh Cranberries

High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets for fresh fruit. Storage losses of fresh cranberries are primarily the result of decay and physiological breakdown. Maximizing quality and storage life of fresh cranberries starts in the field with good cultural practices. Proper fertility, pest management, pruning, and sanitation all contribute to the quality and longevity of the fruit. Mechanical damage in the form of bruising must be minimized during harvesting and postharvest handling, including storage, grading, and packaging. In addition, water-harvested fruit should be removed promptly from the bog water. Following harvest, fruit should be cooled quickly to an optimum storage temperature of between 2 and 5 °C (35.6 and 41.0 °F). The development of improved handling, refined storage conditions, and new postharvest treatments hold promise to extend the storage life of fresh cranberries.

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Postharvest quality and storage life of Kuini (Mangifera Odorata Griff) at different storage temperature

Journal of Advanced Research in Applied Sciences and Engineering Technology ◽

10.37934/araset.21.1.2231 ◽

2020 ◽

Vol 21 (1) ◽

pp. 22-31

Author(s):

O. Zaulia ◽

O. Nur Allisha ◽

M.A.I. Mohd Shukri ◽

M.N. Suriani ◽

W.I. Wan Mahfuzah ◽

...

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Storage Temperature ◽

Ascorbic Acid Content ◽

Storage Life ◽

Export Market ◽

Local Market ◽

Storage Duration ◽

Postharvest Handling ◽

And Storage

Mangifera Odorata or locally called Kuini, is a mango species with attractive striking orange flesh and have strong and unique smell, make it special in local market. Research is being carried out in MARDI from seed production to marketing to expose M. odorata to local and export market. Postharvest handling technology is one of importance aspect that has been develop to cater the market needs for commercialization. Proper postharvest handling will reduce postharvest losses, maintain freshness and to prolong storage life to make sure consumer get the premium quality of fruit. In postharvest handling, one of most important factors to maintain quality during handling, distribution and display is storage at the optimum temperature. Effect of different storage temperature on quality and storage life of M. odorata var. Tembaga were carried out. M. odorata at 11 to 12 weeks after fruit set were harvest at MARDI Sintok, Kedah and transported to packinghouse MARDI Serdang for storage study. On arrival at MARDI Serdang, fruit were sorted, washed, drain, packed and stored at different storage temperature (8, 10, 13, 15 and 250C). Visual quality assessment (appearance, disease quality changes), physical (texture, colour (Lightness, hue, chroma)) and chemical (pH, total titratable acidity (TTA), ascorbic acid, soluble solid content (SSC)) analysis were carried out weekly. Results of this study showed that storage duration and different storage duration significantly affected SSC. pH, TTA, chroma of M. odorata. The highest TSS, pH and chroma of M. odorata at 100C and the lowest at 250C. The highest TTA of M. odorata at storage temperature 80C and 130C, and the lowest TTA at 250C. Ascorbic acid content not significantly affected by different storage temperature from 8 to 150C, but significant different compare to ascorbic acid content at ambient storage temperature. Ascorbic acid content of M. odorata significantly lower at 250C compare to storage at 8 C - 150C. Lightness and texture of M. odorata slightly decrease during storage but not significant (P>0.05). Lightness of M. Odorata was not significantly affected by different storage temperature. Hue of M. Odorata significantly affected by storage duration and but not affected by different storage temperature. Hue of M. odorata significantly increased in the first weeks of storage, followed by significant decreased at week 2, maintain until week 4 and significantly decreased at week 5. Quality observed visually showed that freshness of M. Odorata maintain 5 weeks at 80C, 4 weeks at 100C, 2 weeks at 10 – 150C and 1 week at 250C.

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Optimizing the Storage Temperature and Humidity for Fresh Cranberries: A Reassessment of Chilling Sensitivity

HortScience ◽

10.21273/hortsci.43.2.439 ◽

2008 ◽

Vol 43 (2) ◽

pp. 439-446 ◽

Cited By ~ 6

Author(s):

Charles F. Forney

Keyword(s):

Weight Loss ◽

Storage Temperature ◽

Chilling Injury ◽

Storage Conditions ◽

Storage Life ◽

Fresh Weight ◽

Fruit Storage ◽

Temperature And Humidity ◽

Chilling Sensitivity ◽

Marketable Fruit

Studies were conducted over three seasons to determine the relationship of temperature and humidity on the storage life of fresh cranberry (Vaccinium macrocarpon Aiton) fruit. Each year, cranberries harvested from four commercial bogs were stored at temperatures ranging from 0 to 10 °C in combination with relative humidities (RH) ranging from 75% to 98%. Fruit were stored under these conditions for up to 6 months and were evaluated monthly for marketability, decay, physiological breakdown, weight loss, and firmness immediately after removal and after an additional week at 20 °C. The percentage of marketable fruit declined substantially over time in all storage conditions with 41% to 57% becoming unmarketable after 2 months as a result of both decay and physiological breakdown. Relative humidity had a greater effect on fruit storage life than temperature and after 5 months, the amount of marketable fruit stored in high (98%) and medium (88%) RH was 71% and 31% less than that stored in low (75% to 82%) RH. Rates of fresh weight loss increased as RH in storage decreased and was 0.41%, 0.81%, and 0.86% per month in fruit stored in high, medium, and low RH, respectively. Fruit firmness was not significantly affected by RH. The effects of storage temperatures ranging from 0 to 7 °C on marketable fruit after 2 to 5 months of storage were not significant. Only fruit stored at 10 °C consistently had fewer marketable fruit when compared with fruit stored at lower temperatures. Storage temperature had no significant effect on decay incidence. However, physiological breakdown was greatest in fruit stored at 10 °C. Rates of fresh weight loss increased with storage temperature, ranging from 0.35% to 1.17% per month for fruit stored at 0 to 10 °C, respectively. Contrary to previous reports, no evidence of chilling injury was found in cranberry fruit stored at 0 °C. Results suggest that cranberry fruit should be stored at 0 to 7 °C and 75% to 82% RH to retain marketable fruit.

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Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

Folia Horticulturae ◽

10.1515/fhort-2017-0011 ◽

2017 ◽

Vol 29 (2) ◽

pp. 113-121 ◽

Cited By ~ 2

Author(s):

Ewa Dziedzic ◽

Jan Błaszczyk ◽

Elżbieta Kaczmarczyk

Keyword(s):

Sweet Cherry ◽

Storage Temperature ◽

Storage Period ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Soluble Solids Content ◽

Fruit Storage ◽

Solids Content ◽

And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

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A COMBINED METHOD OF POST-HARVEST HANDLING OF SWEET CHERRY FRUIT VERSUS FRUIT STORABILITY

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2021.4.3 ◽

2021 ◽

Vol 20 (4) ◽

pp. 29-41

Author(s):

Anna Zieniewicz-Bajkowska ◽

Robert Rosa ◽

Jolanta Franczuk ◽

Maja Molska ◽

Małgorzata Kowalska

Keyword(s):

Sweet Cherry ◽

Storage Temperature ◽

Treatment Method ◽

Storage Conditions ◽

Total Phenolic ◽

Physical Factors ◽

Postharvest Treatment ◽

Postharvest Handling ◽

And Storage ◽

Uv C

The objective of the research was to determine an optimum method of postharvest handling of sweet cherry fruits which may contribute to prolonged shelf-life. The following physical factors were examined – storage temperature: 2–4°C, 6–8°C, 18–20°C; postharvest fruit packaging and treatment: Xtend® CH-49 bags + no exposure to UV-C, Xtend® + exposure to UV-C for 120 s or 600 s, no bagging + no exposure to UV-C, no bagging + UV-C for 120 s or 600 s. UV-C irradiation, regardless of the duration and storage conditions, prolonged the storage life of sweet cherry fruit. During the 14-day period of storage, the smallest weight loss as well as the highest number of fruits suitable for consumption were found after exposure to UV-C for 600 s in both Xtend® bags and flat, exposed polyethylene containers. After 28 days, higher amount of fruits suitable for consumption were found after storage at 2–4°C than at 6–8ºC. The most advantageous postharvest treatment method was placing fruits in containers and irradiating them with UV-C for 600 s. However, statistically similar results were obtained also after packing the fruits in Xtend® bags and irradiating them with UV-C for 600 s as well as placing them in containers and irradiation with UV-C for 120 s. In addition, UV-C irradiated fruits for 120 s and 600 s contained significantly more reducing sugars than non-irradiated fruits after 14 days of storage. UV-C irradiated fruits for 600 s also contained the greatest amount of flavonoids. After 28 days of storage, the highest content of flavonoids and phenols was determined in UV-C exposed fruits stored in containers. In addition, it emerged that storing sweet cherry fruit at 2–4°C without bagging contributed to increased total phenolic content compared with fruit stored in Xtend® bags. Packaging cherry fruit in Xtend® bags is the most reasonable when it stored at 6–8°C and at room temperature.

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Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽

10.3390/agriculture11040374 ◽

2021 ◽

Vol 11 (4) ◽

pp. 374

Author(s):

Teresa Szczęsna ◽

Ewa Waś ◽

Piotr Semkiw ◽

Piotr Skubida ◽

Katarzyna Jaśkiewicz ◽

...

Keyword(s):

Chemical Composition ◽

Physicochemical Properties ◽

Physicochemical Parameters ◽

Storage Temperature ◽

Storage Conditions ◽

Different Temperatures ◽

And Storage ◽

Bee Colonies ◽

Temperature Time ◽

Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice

Applied and Environmental Microbiology ◽

10.1128/aem.01400-09 ◽

2009 ◽

Vol 75 (23) ◽

pp. 7409-7416 ◽

Cited By ~ 33

Author(s):

Ana Cláudia N. F. Spinelli ◽

Anderson S. Sant'Ana ◽

Salatir Rodrigues-Junior ◽

Pilar R. Massaguer

Keyword(s):

Orange Juice ◽

Storage Temperature ◽

Growth Parameters ◽

Storage Conditions ◽

Inoculum Level ◽

Alicyclobacillus Acidoterrestris ◽

Time Required ◽

Cold Point ◽

And Storage ◽

A Current

ABSTRACT The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <101 and 101 spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 104 CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.

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The use of postharvest treatments to extend storage life and to control postharvest wastage of honeydew melons (Cucumis melo L. var. inodorus Naud.) in cool storage

Australian Journal of Experimental Agriculture ◽

10.1071/ea9900693 ◽

1990 ◽

Vol 30 (5) ◽

pp. 693 ◽

Cited By ~ 7

Author(s):

ME Edwards ◽

RM Blennerhassett

Keyword(s):

Water Loss ◽

Cucumis Melo ◽

Storage Temperature ◽

Chilling Injury ◽

Storage Period ◽

Storage Conditions ◽

Storage Life ◽

Storage Rots ◽

Wax Coating ◽

Cucumis Melo L

Three trials were undertaken to study storage conditions and handling procedures required to maximise the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud.).Honeydew melons treated with chlorine (1000 mg/L), benomyl (250 mg/L) + guazatine (500 mg/L), shrink wrap (17 ym Cryovac XDR film), Semperfresh, wax, or combinations of these treatments were stored at 4 or 8�C, for 4 or 6 weeks. Benomyl plus guazatine reduced the development of storage rots associated with Alternaria and Fusarium spp. The use of shrink wrap and wax reduced water loss by melons but increased fungal infection in some cases. Shrink wrapping combined with the fungicide treatment effectively reduced the incidence of fungal breakdown in the storage period for up to 4 weeks. Wax coating with full strength Citruseal wax caused anaerobic tissue breakdown. Melons were affected by chilling injury at 4�C. Control of bacterial rots with benomyl + guazatine or with chlorine was variable. Semperfresh did not reduce the incidence of fungal breakdown or water loss from the melons. The results indicate that storage of honeydew melons for 4 weeks at 8�C by pretreating with fungicide is possible but the melons soften and rot after 6 weeks, making them unsaleable. Four weeks should be adequate to allow for sea freighting of honeydew melons to markets in South East Asia. Further research is required to determine the optimum storage temperature for honeydew melons.

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Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage

Ciência Rural ◽

10.1590/0103-8478cr20210062 ◽

2022 ◽

Vol 52 (6) ◽

Author(s):

Renar João Bender ◽

Jeffrey Karl Brecht ◽

Elizabeth Amory Baldwin

Keyword(s):

Storage Temperature ◽

Storage Conditions ◽

Controlled Atmosphere Storage ◽

Controlled Atmospheres ◽

Postharvest Handling ◽

Terpene Synthesis ◽

Almost All ◽

Atmosphere Storage ◽

Aroma Components ◽

Green Stage

ABSTRACT: Mango flavor is dependent on cultivar characteristics and postharvest handling procedures. Mangoes harvested with the ripening metabolism initiated develop better flavor than mangoes harvested at the mature-green stage. Different cultivars were harvested at both ripeness stages and evaluated to determine the effect of fruit ripeness, storage temperature and atmosphere on the volatiles present in aroma profiles. Mangoes of the cultivars Haden, Keitt and Tommy Atkins at distinct ripeness stages were stored in controlled atmospheres (CA) with 2, 5 or 21 kPa O2 plus 0, 10 or 25 kPa CO2 at 5, 8, 12 or 15 °C. Terpene concentrations of mangoes stored in air were higher than the concentrations in mangoes stored in CA. The sesquiterpene α-copaene did not present recognizable peaks in almost all elusion sequences. The same result was observed with the monoterpene β-pinene in cv. Haden and cv. Keitt mangoes while in ‘Tommy Atkins’ fruit β-pinene concentrations were below 1.06 µL.L-1. Ethanol and acetaldehyde concentrations were significantly higher in mangoes from 2 kPa O2 storage than those from air storage or the other CA treatments. Terpene synthesis in air or CA storage in all cultivars varied significantly, preventing generalizations as to what storage conditions favor or limit aroma components elution.

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California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

Transactions of the ASABE ◽

10.13031/trans.12709 ◽

2019 ◽

Vol 62 (3) ◽

pp. 661-671 ◽

Cited By ~ 1

Author(s):

Jia Wu ◽

Xiangyang Lin ◽

Shengnan Lin ◽

Paul Chen ◽

Guangwei Huang ◽

...

Keyword(s):

Relative Humidity ◽

Moisture Content ◽

Storage Temperature ◽

Initial Moisture Content ◽

Textural Properties ◽

Storage Conditions ◽

Temperature And Humidity ◽

Lower Temperature ◽

And Storage ◽

Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

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