scholarly journals Hydrocooling as an Alternative to Forced-air Cooling for Maintaining Fresh-market Strawberry Quality

2006 ◽  
Vol 16 (4) ◽  
pp. 659-666 ◽  
Author(s):  
Marcos D. Ferreira ◽  
Jeffrey K. Brecht ◽  
Steven A. Sargent ◽  
Craig K. Chandler
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Air Cooling ◽  
Fresh Market ◽  
Pvc Film ◽  
Different Temperatures ◽  
Ripe Stage ◽  
Forced Air

Hydrocooling was evaluated as an alternative to forced-air cooling for strawberry (Fragaria × ananassa) fruit. `Sweet Charlie' strawberries were cooled by forced-air and hydrocooling to 4 °C and held in different storage regimes in three different trials. Quality attributes, including surface color, firmness, weight loss, soluble solids, and ascorbic acid content, pH and total titratable acidity, were evaluated at the full ripe stage. Fruit hydrocooled to 4 °C and stored at different temperatures for 8 or 15 days showed overall better quality than forced-air cooled fruit, with significant differences in epidermal color, weight loss, and incidence and severity of decay. Fruit stored wrapped in polyvinylchloride (PVC) film after forced-air cooling or hydrocooling retained better color, lost less weight, and retained greater firmness than fruit stored uncovered, but usually had increased decay. There is potential for using hydrocooling as a cooling method for strawberries.

scholarly journals Hydrocooling as an Alternative to Forced-air Cooling for Maintaining Strawberry Quality

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 791E-791
Author(s):  
M.D. Ferreira ◽  
J.K. Brecht ◽  
S.A. Sargent ◽  
C.K. Chandler
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Air Cooling ◽  
Color Retention ◽  
Pvc Film ◽  
Good Potential ◽  
Ripe Stage ◽  
Forced Air

`Sweet Charlie' strawberries (Fragaria ×ananassa Duch.) harvested at full ripe stage were 7/8-cooled by forced-air or hydrocooling to 4C, then held with or without a PVC film wrap in one of three storage regimes: 1) 7 days at 1C plus 1 day at 20C; 2) 7 days at 1C plus 7 days at 7C plus 1 day at 20C, or; 3) 7 days at 1C plus 5 days at 15C plus 2 days at 7C plus 1 day at 20C. Quality attributes, including surface color, firmness, weight loss, soluble solids and ascorbic acid content, pH, and titratable acidity, were evaluated after storage. Hydrocooled berries were better in overall quality, with better color retention, less weight loss, and lower incidence and severity of decay compared to forced-air-cooled berries. Strawberries wrapped in PVC film retained better color and had less weight loss and greater firmness, but greater incidence and severity of decay than berries stored uncovered. These results indicate good potential for using hydrocooling as a cooling method for strawberries.

scholarly journals Postharvest storage of three chayote (Sechium edule (Jacq.) Sw.) varieties

2021 ◽  
Vol 12 (2) ◽  
pp. 239-247
Author(s):  
Yeimy Ramírez-Rodas ◽  
Lourdes Arévalo-Galarza ◽  
Jorge Cadena-Iñiguez ◽  
Adriana Delgado-Alvarado ◽  
Lucero Ruiz-Posadas ◽  
...  
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Germplasm Bank ◽  
Total Sugars ◽  
Sechium Edule ◽  
Important Variety ◽  
Different Temperatures

The consumer demand for chayote (Sechium edule (Jacq.) Sw.) fruits has increased in recent years, virens levis being the most important variety, although other chayote varieties are gaining importance such as nigrum xalapensis and n. spinosum. However, the postharvest behavior of these varieties is different, so it is important to evaluate the factors that limit the shelf life of each variety. Therefore, in this study, fruits of each variety from the Mexican National Germplasm Bank of Sechium edule were used. The following fruit quality variables were evaluated: weight loss, humidity (%), color, chlorophyll, titratable acidity, total soluble solids (TSS), total sugars, and stomatal characteristics. In addition, the storage potential of each variety was evaluated for two weeks at different temperatures, 7°, 13° (85% RH) and 24 °C (60% RH), with the application of 1-methylcyclopropene (1-MCP). The variables evaluated were viviparism, disease severity, weight loss, dehydration and chilling injury (CI). The fruits of n. xalapensis and n. spinosum have a higher content of chlorophylls and carotenoids, but similar contents of TSS, acidity and total sugars than v. levis fruits. The use of 1-MCP reduced viviparism in all varieties, and the severity of blisters was higher in v. levis. The fruits of the three varieties presented severe CI when stored at 7 °C but the most susceptible to dehydration and diseases severity is n. spinosum.

scholarly journals Armazenamento de atemoias (Annona squamosa x Annona cherimola) recobertas com filme PVC

2015 ◽  
Vol 10 (5) ◽  
pp. 155
Author(s):  
P. A. De Souza ◽  
R. V. da S. Freitas ◽  
E. M. Batista ◽  
F. B. Da Costa ◽  
P. B. Maracajá
Keyword(s):  
Weight Loss ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Squamosa ◽  
Fruit Storage ◽  
Annona Cherimola ◽  
Pvc Film ◽  
The Individual ◽  
Harvest Techniques ◽  
And Control

<p>A atemoia, assim como todos os frutos climatéricos, apresenta uma elevada perecibilidade, tornando-se importante a adoção de técnicas pós-colheita. Este trabalho teve como objetivo avaliar o armazenamento de atemoias recobertas com filme PVC. Os frutos utilizados foram da variedade ‘Gefner’ apresentando-se em estado de maturação verde-maduro. Estes foram transferidos para o laboratório de Química de Alimentos do IFCE, submetidos à higienização e divididos nos devidos tratamentos. O primeiro tratamento constou no armazenamento de cinco frutos em bandejas de isopor recobertos com filme PVC. O segundo, do recobrimento individual dos frutos em filme PVC, sendo estes acondicionados em bandejas de isopor e os frutos do controle. Estes foram armazenados durante 8 dias. O delineamento utilizado foi o DIC em esquema fatorial 3x4 com quatro repetições de cinco frutos por parcela. A cada tempo de armazenamento foram avaliadas: perda de massa, sólidos solúveis, acidez titulável, Ratio, pH e índice de rachaduras. O uso de filme plástico reduz a perda de massa, porém retarda o amadurecimento de frutos de atemoia. As rachaduras estão diretamente associadas ao amadurecimento dos frutos, ao aumento dos teores de sólidos solúveis e possivelmente a cultivar avaliada. </p><p align="center"><strong><em>Storage of atemoyas (</em></strong><em>Annona squamosa<strong> x </strong>Annona cherimola<strong>) covered with PVC film</strong></em><strong><em></em></strong></p><p><strong>Abstract</strong><strong>: </strong>The atemoya, as well as all climacteric fruits, is highly perishable, becoming important to adopt post-harvest techniques. This work aimed to evaluate the atemoyas storage covered with plastic wrap. The fruits used were of the variety 'Gefner' presenting itself in a state of green-mature aging. These were transferred to the Food Chemistry Lab IFCE submitted to cleaning and divided in appropriate treatments. The first treatment consisted in five fruit storage in styrofoam trays covered with plastic wrap. The second, the individual coating of the fruits in PVC film, which are packed in styrofoam trays and control fruits. These were stored for 8 days. The design was the DIC in 3x4 factorial with four replicates of five fruits per plot. Each storage time were evaluated: weight loss, soluble solids, titratable acidity, ratio, pH and cracking index. The use of plastic film reduces the weight loss, however retards the ripening of atemoya fruit. The cracks are directly associated with fruit ripening, increased soluble solids and possibly the cultivar evaluated.</p>

scholarly journals STORAGE OF MOMBIN FRUITS COATED WITH CASSAVA STARCH AND PVC FILM

2017 ◽  
Vol 30 (1) ◽  
pp. 244-249 ◽  
Author(s):  
RAIMUNDA VALDENICE DA SILVA FREITAS ◽  
◽  
PAHLEVI AUGUSTO DE SOUZA ◽  
EVANDO LUIZ COELHO ◽  
FRANCISCO XAVIER DE SOUZA ◽  
...  
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Chemistry Laboratory ◽  
External Appearance ◽  
Post Harvest ◽  
Federal Institute ◽  
Pvc Film

ABSTRACT The mombin tree (Spondias mombin L.) is found in almost all regions of Brazil. Fresh and processed mombin fruits are increasingly demanded by the market. The objective of this work was to evaluate the post-harvest characteristics of mombin fruits coated with cassava starch and PVC film. Fruits from the mombin cultivar Lagoa-Redonda were harvested at physiological maturity in Limoeiro do Norte, State of Ceará, transported to the Chemistry Laboratory of the Ceará Federal Institute, Limoeiro do Norte campus, and stored for 8 days at 29.7°C and 59% of relative humidity. A completely randomized experimental design in a 3x5 factorial arrangement was used, with three coating types (control, cassava starch at 3%, and cassava starch at 3% combined with PVC film) and five storage times (0, 2, 4, 6 and 8 days), four replicates and five fruits per plot. The fruit skin color, external appearance, soluble solids (SS), titratable acidity (TA), SS/TA ratio and weight loss were evaluated. The PVC film was effective in maintaining the fruit external appearance and decreasing weight loss. The use of cassava starch was not as efficient as the PVC film for conserving mombin fruits. The post-harvest life of fruits was 8 days for those treated with cassava starch or cassava starch combined with PVC film, and 6 days for the control.

scholarly journals Hasat Sonrası Bazı Uygulamaların Autumn Giant Erik Çeşidinin Muhafaza Performansı Üzerine Etkisi

2020 ◽  
Vol 8 (2) ◽  
pp. 504
Author(s):  
Feyza Nur Dursun ◽  
Erdinc Bal
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Properties

In this study, the effect of postharvest salicylic acid (2 mM), oxalic acid (5 mM), putrescine (2 mM) and calcium (4% CaCl2) applications on storage performance of Autumn Giant plum fruit were investigated. After applications, plum fruits were placed in modified atmosphere packaging (MAP) and stored for 40 days at 85-90% relative humidity conditions at 0.5±0.5°C. In order to determine the fruit quality characteristics after treatments, weight loss, soluble solids content, titratable acidity, fruit firmness, ascorbic acid, total flavonoids, total phenolics and total antioxidant content analysis were performed at 10 days’ intervals. According to the results, the effect of applications on weight loss was not significant. The maximum decrease in flesh firmness, titratable acid and ascorbic acid content during storage was determined in control fruits. Although fluctuations in the form of increase or decrease in biochemical compounds were generally observed, decreases occurred according to harvest value at the end of storage period. Considering all measurements and evaluations, it was determined that application of salicylic acid and putrescine had a more positive effect on preservation of fruit quality properties and biochemical content of Autumn Giant plum cultivar during storage than other applications.

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 Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures

2009 ◽  
Vol 52 (4) ◽  
pp. 985-990 ◽  
Author(s):  
Marcelo Augusto Gutierrez Carnelossi ◽  
Hildo Costa de Sena ◽  
Narendra Narain ◽  
Paula Yaguiu ◽  
Gabriel Francisco da Silva
Keyword(s):  
Vitamin C ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Quality ◽  
Quality Changes ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Different Temperatures ◽  
Ripe Stage ◽  
Hancornia Speciosa

The physical-chemical quality changes in mangaba fruit were studied. The fruit which attained full development at half-ripe stage were harvested and initially stored at 6, 8, 10 and 12±1ºC for four days. After this period, the fruit were transferred to an acclimatized room (24±2ºC) and maintained for five days. For control purposes, recently harvested fruit were stored directly in an acclimatized room (24±2ºC) for six days. After the transfer and storage at 24ºC, fruit were analyzed daily for their vitamin-C, soluble solids (ºBrix), titratable acidity, pH and firmness contents. In fruit directly stored at 24ºC, there was a sharp fall in vitamin C and acid contents. The fruit firmness decrease, after four days of storage, and they turned totally ripe. The fruit which were initially maintained at 6 or 8ºC did not show any significative difference in physical-chemical quality during the storage.

scholarly journals Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda

2021 ◽  
Vol 27 ◽  
Author(s):  
S. Asiimwe ◽  
M. Ochwo-Ssemakula ◽  
P. Ssekkadde ◽  
C. Ribeiro ◽  
J. Karungi-Tumutegyereize
Keyword(s):  
Agricultural Research ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Fruit Shape ◽  
Matter Content ◽  
Soluble Solids ◽  
Hot Pepper ◽  
Dry Matter Content ◽  
Fresh Market ◽  
Randomized Design

Twenty-one hot pepper genotypes comprising of local (15) and exotic (6) types (C. annuum, C. frutescens and C. chinense) were characterized for selected fruit traits after propagation in a glasshouse at the Makerere University Agricultural Research Institute Kabanyolo in Central Uganda using a completely randomized design with three replicates. Ripe fruits were harvested and analyzed; traits evaluated were all significantly different at P<0.05 with variations in quality attributes. The genotype OHA-B305-10 had the highest ascorbic acid content (128.86 mg/100 g) and is recommended for improvement of both local and exotic genotypes targeting the fresh market. Genotypes CAP0408-12 and UG2 WE0511-22, with highest total soluble solids (16.17 ºBrix) and dry matter content (28.59%), respectively should be used in improvements for industrial use or processing to products such as chilli powder or flakes. BRS-M205-04 with highest titratable acidity (1.04%) can be used in enhancing shelf life of genotypes with low titratable acids as well as for the fresh market. In spite of the intraspecific relationships among genotypes, significant differences were observed in their quantitative traits. These genotypes will, therefore, be useful in improving the quality of hot pepper fruit in Uganda.

scholarly journals Coating of Tomatoes (Solanum lycopersicum L.) Employing Nanoemulsions Containing the Bioactive Compounds of Cactus Acid Fruits: Quality and Shelf Life

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2173
Author(s):  
Elizabeth Pérez-Soto ◽  
Kenia Idalid Badillo-Solis ◽  
Antonio de Jesús Cenobio-Galindo ◽  
Juan Ocampo-López ◽  
Fanny Emma Ludeña-Urquizo ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Mineral Oil ◽  
Soluble Solids ◽  
Histological Evaluation

This study was aimed at evaluating the effect of a nanoemulsion containing the bioactive compounds of orange essential oil and xoconostle (Opuntia oligacantha C.F. Först) on maintaining and improving the quality of the shelf life of tomato fruits. The nanoemulsion was applied as a coating on the whole fruits during physiological maturity; the treatments were thus: Control 1 without coating (C1); Control 2 with food-grade mineral oil coating (C2); and nanoemulsions that were diluted with mineral oil at 2.5% (DN2.5), 5% (DN5), 10% (DN10), and 20% (DN20). Further, the following parameters were determined for 21 days: the percentage weight loss, firmness, colour, pH, titratable acidity, total soluble solids, ascorbic acid content, total phenols, flavonoids, tannins, antioxidant activities DPPH and ABTS, and the histological evaluation of the pericarp of the fruits. Significant differences (p < 0.05) were observed during the treatments; DN10 and DN20 obtained the best weight loss results (3.27 ± 0.31% and 3.71 ± 0.30%, respectively) compared with C1 and C2. The DN5 and DN20 textures exhibited the highest firmness (11.56 ± 0.33 and 11.89 ± 1.04 N, respectively). The antioxidant activity (DPPH on Day 21) was higher in the DN20 treatment (48.19 ± 0.95%) compared with in C1 (39.52 ± 0.30%) and C2 (38.14 ± 0.76%). Histological evaluation revealed that the nanoemulsion coating allowed a slower maturation of the cells in the pericarp of the fruits. The nanoemulsion, as a coat, improved the quality and valuable life of the tomato regarding its physicochemical and antioxidant properties, thus availing an effective alternative for conserving this fruit.

scholarly journals 923 PB 470 EFFECT OF HARVEST STAGE ON SOLIDS, ACIDS, FIRMNESS, AND SHELF-LIFE OF TOMATO

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 566d-566
Author(s):  
J. W. Scott ◽  
Elizabeth A. Baldwin
Keyword(s):  
Lycopersicon Esculentum ◽  
Shelf Life ◽  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Fresh Market ◽  
Stages Of Development ◽  
Clear Effect ◽  
Lycopersicon Esculentum Mill ◽  
Ripe Stage

Fruit of 10 tomato (Lycopersicon esculentum Mill.) cultigens, including five typical fresh market F1's, two rin/ + F1's, two very firm (ultrafirm) inbreds, and an antisense PG F1, were harvested at mature green, breaker, and table ripe stages of development, passed over a grader and taken to a lab (21°C) for analyses of soluble solids, titratable acidity and firmness at the table ripe stage. Shelf life was also measured. Cultigens varied in response to both solids and acids at the three harvest stages, thus there was no clear effect of harvest stage on these variables. The rin /+ F1's and ultrafirm inbreds were significantly firmer than the other cultigens at the table ripe and breaker stages. Shelf life tended to decrease with maturity at harvest. One rin /+ F1 had the greatest shelf life at all harvest stages. Ultrafirm and antisense PG cultigens had greater shelf life than the other six cultigens at the table ripe stage.

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