scholarly journals Influence of Harvest Date and Controlled Atmosphere Storage Delay on the Color and Quality of `Delicious' Apples Stored in a Purge-type Controlled-atmosphere Environment

1994 ◽  
Vol 4 (3) ◽  
pp. 260-263 ◽  
Author(s):  
S.R. Drake ◽  
T.A. Eisele
Keyword(s):  
Harvest Date ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Harvest Dates ◽  
Red Color ◽  
Soft Fruit ◽  
Growing Conditions ◽  
Solids Content ◽  
Atmosphere Environment ◽  
Atmosphere Storage

Red color of two strains of `Delicious' apples was increased (25%) by a 10-day delay beyond recommended harvest date for long-term controlled atmosphere (CA) storage. Soluble solids content (SSC) and size also increased, but, depending on strain, up to 12% of firmness was lost at harvest with a 10-day delay. In 2 of 3 years, firmness values in all strains were 73 N or greater, and these fruit lost little firmness during 9 months of CA storage. Soft fruit (<63 N) at harvest resulted in unacceptable firmness after storage, regardless of harvest time or strain of `Delicious'. Immediate (<24 h) establishment of CA conditions resulted in good-quality fruit after storage. Quality loss was evident after a 5-day delay in atmosphere establishment, with no further loss after a 10-day delay. `Oregon Spur' apples had the best red color regardless of harvest. Sensory panel profiles were unable to distinguish among strains, harvest dates, or delays in time of atmosphere establishment. Caution should be exercised when initiating new harvest or storage procedures because growing conditions can vary from one location to another.

scholarly journals 143 COLOR AND QUALITY OF `DELICIOUS' APPLES BY DELAYED HARVEST DATE AND CONTROLLED-ATMOSPHERE STORAGE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 449b-449
Author(s):  
S.R. Drake ◽  
Tom Eisele
Keyword(s):  
Harvest Date ◽  
Soluble Solids ◽  
Harvest Time ◽  
Controlled Atmosphere Storage ◽  
Harvest Dates ◽  
Red Color ◽  
Solids Content ◽  
Atmosphere Storage

Red color of 2 strains (`Bisbee' and `Red Chief) of `Delicious' apples was increased (25%) by a 10 day delay beyond recommended harvest date. Color of `Oregon Spur' did not change during this 10 day period. Soluble solids content and size were also increased, but firmness decreased by 12%. In 2 of 3 years, firmness at harvest was 73 N or greater in all strains and these fruit lost little firmness during 9 months of CA. Poor firmness (<63 N) at harvest resulted in fruit with unacceptable firmness (53 N) after storage regardless of harvest time or strain. Loss in fruit quality was evident after a 5 day delay in atmosphere establishment with no further loss after a 10 day delay. `Oregon Spur' had the best color regardless of harvest, followed by `Bisbee' and `Red Chief. All strains (`Oregon Spur', `Bisbee' and `Red Chief) had good quality after long term CA. Sensory panelists could not distinguish flavor differences between strains, harvest dates or delay in storage establishment.

scholarly journals Predicting Firmness of `York Imperial' Apples after Long-term Storage

1993 ◽  
Vol 3 (3) ◽  
pp. 318-322 ◽  
Author(s):  
Kathleen Evensen ◽  
Philip Hammer ◽  
Robert Crassweller ◽  
George Greene ◽  
Laura Lehman-Salada
Keyword(s):  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Soluble Solids Content ◽  
Controlled Atmosphere Storage ◽  
Target Value ◽  
Long Term Storage ◽  
Solids Content ◽  
Atmosphere Storage ◽  
Term Storage

We present a method for predicting firmness of `York Imperial' apples after air or controlled-atmosphere storage. Firmness and soluble solids content in freshly harvested fruit can be plotted on a graph showing a “decision line.” If the prestorage firmness and soluble solids coordinates for a given sample are above the decision line, then firmness after storage is predicted to be greater than the target value. Prestorage flesh firmness and soluble solids content were the best predictors of poststorage firmness. There was no significant improvement in firmness prediction when ethylene, starch, or other indicators of maturity were included.

scholarly journals Extended Harvest Date Alter Flavonoid Composition and Chromatic Characteristics of Plavac Mali (Vitis vinifera L.) Grape Berries

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1155 ◽  
Author(s):  
Ana Mucalo ◽  
Edi Maletić ◽  
Goran Zdunić
Keyword(s):  
Skin Color ◽  
Harvest Date ◽  
Soluble Solids ◽  
Vitis Vinifera L ◽  
Grape Berries ◽  
Harvest Dates ◽  
Flavonoid Composition ◽  
Solids Content

This study delivers a comprehensive flavonoid fingerprint profile, physiochemical and external color characterization of Plavac Mali grapes through four harvest dates at two distinct vineyards (Split and Zadar) in the Eastern Adriatic region. The experimental harvest lasted 56 days, at total soluble solids content from 18.4 to 22.4°Brix in Split and 16.8 to 20.4°Brix in Zadar. Patterns of 27 skin and seed flavonoid compounds at each location indicate unique flavonoid composition of berries at each harvest date. Extended harvest increased six compounds in skin with maximum values of main anthocyanin malvidin-3-O-glucoside in H3 (4406.6 and 6389.5 mg kg−1, Split and Zadar, respectively) followed by a decrease in October. Peak values of seed and skin catechins and galloylated flavan-3-ol subunits are seen in H1 and H2 at Split, while constantly high values are reported in the case of Zadar, with an incoherent pattern of those in skin extracts. Minimal values of epigallocatechin were detected with an extended harvest date at both locations. Berries of extended harvest dates underwent colorimetric improvements, trough decrease in L*, a*, b* and C characteristics and increase in skin color index for red grapes CIRG. The extended harvest date promotes flavonoid composition, and improves the quality of Plavac Mali grape berries.

scholarly journals Maturity and Storage Quality of `Honeycrisp' Apples

2004 ◽  
Vol 14 (4) ◽  
pp. 496-499 ◽  
Author(s):  
James M. Wargo ◽  
Chris B. Watkins
Keyword(s):  
New York ◽  
Harvest Date ◽  
Soluble Solids ◽  
Eating Quality ◽  
Harvest Dates ◽  
Honeycrisp Apples ◽  
C 32 ◽  
One Year ◽  
Solids Content ◽  
Soft Scald

`Honeycrisp' apples (Malus × domestica) were harvested over 3-week periods in 2001 and 2002. Maturity and quality indices were determined at harvest. Fruit quality was evaluated after air storage [0.0 to 2.2 °C (32 to 36 °F), 95% relative humidity] for 10-13 weeks and 15-18 weeks for the 2001 and 2002 harvests, respectively. Internal ethylene concentrations (IEC), starch indices (1-8 scale), firmness and soluble solids content (SSC) did not show consistent patterns of change over time. Starch hydrolysis was advanced on all harvest dates, but it is suggested that a starch index of 7 is a useful guide for timing harvest of fruit in western New York. After storage, firmness closely followed that observed immediately after harvest, and softening during storage was slow. No change in SSC was observed during storage in either year. Incidence of bitter pit and soft scald was generally low and was not affected consistently by harvest date. The incidence of stem punctures averaged 18.5% over both years, but was not affected by harvest date. Development of stem end cracking in both years, and rot development in one year, increased with later harvest dates. A panel of storage operators, packers, growers, and fruit extension specialists evaluated the samples for appearance and eating quality after storage, and results suggested that a 2-week harvest window is optimal for `Honeycrisp' apples that are spot picked to select the most mature fruit at each harvest.

scholarly journals Response of Four Apple Cultivars to 1-Methylcyclopropene Treatment and Controlled Atmosphere Storage

HortScience ◽  
2005 ◽  
Vol 40 (5) ◽  
pp. 1534-1538 ◽  
Author(s):  
Jinhe Bai ◽  
Elizabeth A. Baldwin ◽  
Kevin L. Goodner ◽  
James P. Mattheis ◽  
Jeffrey K. Brecht
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Eating Quality ◽  
Prolonged Storage ◽  
Controlled Atmosphere ◽  
Quality Factors ◽  
Storage Atmosphere ◽  
Solids Content ◽  
Apple Quality ◽  
Atmosphere Storage

Apples [Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf. (`Gala', `Delicious', `Granny Smith' and `Fuji')], pretreated or nontreated with 1-methylcyclopropene (1-MCP, 0.6 to 1.0 μL·L–1 for 18 hours at 20 °C), were stored in controlled atmosphere (CA, 1 to 1.5 kPa O2; 1 to 2 kPa CO2) or in regular atmosphere (RA) for up to 8 months at 1 °C. Firmness, titratable acidity (TA), soluble solids content (SSC), and volatile abundance were analyzed every month directly or after transfer to air at 20 °C for 1 week to determine effect of 1-MCP, storage atmosphere and storage time on apple quality immediately after cold storage and after simulated marketing conditions at 20 °C. The 1-MCP ± CA treatments delayed ripening and prolonged storage life as indicated by delayed loss of firmness and TA in all four cultivars during storage. The 1-MCP ± CA also slightly delayed loss of SSC for `Gala' but had no effect on SSC levels for the other cultivars. There were differences among treatments for firmness and TA content [(1-MCP + RA) > CA] for `Gala', `Delicious', and `Granny Smith' apples, but not for `Fuji'. These differences were generally exacerbated after transfer of fruit to 20 °C for 1 week. A combination of 1-MCP + CA was generally best [(1-MCP + CA) > (1-MCP + RA) or CA] for maintaining `Delicious' firmness and TA. However, the treatments that were most effective at retaining TA and firmness also retained the least volatiles. The results indicate that the efficacy of 1-MCP and CA in maintaining apple quality factors is cultivar dependent and that 1-MCP + RA may be a viable alternative to CA for optimal eating quality for some cultivars.

scholarly journals Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

2014 ◽  
Vol 86 (1) ◽  
pp. 485-494 ◽  
Author(s):  
CRISTIANO ANDRÉ STEFFENS ◽  
CASSANDRO V.T. DO AMARANTE ◽  
ERLANI O. ALVES ◽  
AURI BRACKMANN
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Red Color ◽  
High Incidence ◽  
Atmosphere Storage

The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of ‘Laetitia’ plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit in CS. In 2010, the fruit under CA with 2+5, 1+5, and 1+3 had a pronounced delay in ripening, although it exhibited a high incidence of internal breakdown. In 2011, the CA conditions with 2+1 and 2+2 provided the best delay in ripening and a reduced incidence of internal breakdown. The best CA condition for cold storage (at 0.5°C) of ‘Laetitia’ plums is 2 kPa O2 + 2 kPa CO2.

scholarly journals Peach Fruit Quality Is Affected by Shade during Final Swell of Fruit Growth

1991 ◽  
Vol 116 (3) ◽  
pp. 383-389 ◽  
Author(s):  
Richard P. Marini ◽  
Donald Sowers ◽  
Michele Choma Marini
Keyword(s):  
Fruit Quality ◽  
Prunus Persica ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Photon Flux ◽  
Fruit Drop ◽  
Red Color ◽  
Solids Content ◽  
Fruit Harvest ◽  
The Relationship

Girdled or nongirdled `Biscoe' peach (Prunus persica [L.] Batsch) secondary scaffold branches were covered with shade fabric to provide a range of photosynthetic photon flux densities (PPFD) from 44 to 20 days before harvest (DBH), from 20 to 0 DBH or 44 to 0 DBH. Fruit quality was affected differently by the various periods of shade during the final swell of fruit development. Shading 40 to 20 DBH did not affect fruit weight or quality, whereas shading 44 to 0 DBH had the greatest effect on fruit weight and quality. Fruit quality was generally similar on branches exposed to 100% and 45% incident PPFD (IPPFD). Fruit on” girdled branches generally responded to shade more than fruit on nongirdled branches. Fruit weight was positively related to percent IPPFD for girdfed but not nongirdled branches shaded 20 to 0 DBH and 44 to DBH. On nongirdled branches, fruit exposed to 45% IPPFD for 44 to 0 DBH had 14% less red color and 21% lower soluble solids content (SSC) than nonshaded fruit. Harvest was delayed >10 days and preharvest fruit drop was increased by shading to <23% IPPFD. Shading branches for 20 to 0 or 44 to 0 DBH altered the relationship between flesh firmness and ground color: Firmness declined as ground color changed from green to yellow for fruit shaded 44 to 20 DBH, but firmness declined with little change in ground color for fruit shaded 20 to 0 or 44 to 0 DBH. Girdling results indicated that fruit weight and SSC partially depended on photosynthate from nonshaded portions of the canopy, whereas fruit redness, days from bloom to harvest, and ground color depended on PPFD in the vicinity of the fruit.

Effect of environment and harvest date on maturation and ripening of kiwifruit in British Columbia

1992 ◽  
Vol 72 (3) ◽  
pp. 863-869 ◽  
Author(s):  
C. Kempler ◽  
J. T. Kabaluk ◽  
P. M. A. Toivonen
Keyword(s):  
British Columbia ◽  
Chlorophyll Fluorescence ◽  
Harvest Date ◽  
Soluble Solids ◽  
Actinidia Deliciosa ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Maturity Date ◽  
Solids Content ◽  
Harvest Maturity

Kiwifruit (Actinidia deliciosa var. deliciosa ’Hayward’ (A. Chev.) C. F. Liang et A. R. Ferguson) were harvested periodically from 10 Oct. to 21 Dec, 1990 to monitor "on-the-vine" ripening in three environments (field; greenhouse, covered for the full season; greenhouse, covered until pollination and then uncovered). Fruits were also placed in 1 °C, 97% RH storage on 19 Oct., 22 Oct., 25 Oct., and 3 Nov. and sampled periodically to monitor their "in storage" ripening. Field-grown fruit remained firmer than greenhouse-grown fruit (both treatments) on the vine, and in storage for about 7 weeks following harvest. There was little difference in the harvest maturity date of fruits from the three growing environments. In storage, fruits showed no differences in soluble solids content (SSC), and tissue deterioration (as measured with firmness and chlorophyll fluorescence) due to growing environments. The peak SSC values attained by fruits harvested prior to reaching a SSC of 6.2% were significantly lower than for fruits harvested after the SSC had reached or surpassed 6.2%. Later-harvested fruits remained firmer in storage than those harvested earlier. Changes in the fruits’ SSC and firmness were similar whether on the vine or in storage; however, fluorescence decline was more rapid in storage.Key words: Actinidia deliciosa, soluble solids content, fruit firmness, post harvest, chloroplast, temperature

scholarly journals The Effect of Ethylene during Controlled-atmosphere Storage of Bananas

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 638a-638 ◽  
Author(s):  
Sylvia M. Blankenship
Keyword(s):  
Carbon Dioxide ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Banana Fruit ◽  
Controlled Atmosphere ◽  
Soluble Solids Content ◽  
Visual Appearance ◽  
Peel Color ◽  
Solids Content ◽  
Fruit Respiration

Banana fruit respiration rates and quality parameters such as peel color, pulp pH and soluble solids content were examined at 14°C under a number of controlled atmosphere (CA) environments. CA conditions were 1%, 2%, 4%, or 8% oxygen with or without 5% carbon dioxide. Each treatment combination was also done with or without 50 μL·L–1 ethylene added to the atmospheres. Green banana fruit were either gassed with ethylene (triggered) or ungassed. One percent oxygen was too low to consistently give undamaged bananas. The addition of 5% carbon dioxide to the controlled atmosphere increased fruit respiration rate whereas air plus 5% carbon dioxide showed decreased respiration when compared to air control fruits. Green, triggered fruit partially ripened under the CA conditions. Pulp pH and soluble solids content changed in a normal ripening pattern, however peel color was poor. Addition of ethylene to the atmospheres advanced fruit ripening somewhat in all fruit. When green, ungassed bananas were placed under CA, the presence of ethylene in the atmosphere did not cause the bananas to turn yellow, although some changes in pH and soluble solids were detectable. In triggered fruit the presence of ethylene in the storage advanced ripening with higher oxygen concentrations promoting faster ripening. Bananas that have ripened under CA conditions are not as high quality as those ripened in air in terms of visual appearance.

scholarly journals 272 CONTROL OF BROWN ROT OF PEACHES AND APRICOTS WITH HOT WATER AND CONTROLLED-ATMOSPHERE STORAGE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 469a-469
Author(s):  
Salah E. Youssef ◽  
Elizabeth J. Mitcham
Keyword(s):  
Brown Rot ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Monilinia Fructicola ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage ◽  
Better Than

Peaches and apricots were obtained at harvest. One-half were inoculated with the brown rot organism (Monilinia fructicola) and incubated overnight before immersion in 52C water for 2.5 and 2 minutes, respectively. Fruit were placed in storage at SC in air, 2% O2 and 15% CO2, or 17% O2 and 15% CO2 for 5 or 15 days before ripening at 20C. For peach, controlled atmosphere (CA) had no influence on decay while hot water significantly reduced decay incidence and severity. For apricot, after 15 days cold storage, both hot water and controlled atmosphere storage reduced decay incidence and severity. CA with 2% O2 and 15% CO2 controlled decay better than 17% O2 and 15% CO2. Growth and sporulation of Monilinia fructicola in air and CA was also evaluated in vitro. The combination of heat and CA controlled decay better than either treatment alone. The hot water treatment resulted in minor surface injury on peaches while apricots were not injured. Fruit were evaluated after storage for firmness, soluble solids, and titratable acidity. Accumulation of ethanol and acetaldehyde as a result of CA storage was monitored.

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