Harvest Maturity and Storage Temperature Affect Postharvest Quality of ‘Wanda’ Datil Hot Pepper Grown under Protected Culture

Datil hot pepper (Capsicum chinense) has potential for increased production due to its unique, spicy flavor and aroma. However, few reports have been published related to postharvest handling characteristics. The purpose of this study was to determine the effect of harvest maturity on fruit quality under simulated commercial storage conditions. ‘Wanda’ datil pepper plants were grown hydroponically under protected culture. Fruit were harvested at yellow and orange maturity stages, placed in vented clamshell containers, and stored at 2, 7, or 10 °C for 21 days. Peppers harvested at yellow stage maintained greater quality than orange peppers during storage at all temperatures. Marketable fruit after 21 days for peppers harvested at the yellow stage was 94% (2 °C), 88% (7 °C), and 91% (10 °C); that for orange-stage peppers was 68%, 74%, and 82% for the same respective temperatures. No chilling injury (CI) symptoms were observed in these tests. Initial pepper moisture content was 90%, decreasing only slightly during 21 days of storage; weight loss ranged from 2% to 8%. Soluble solids content (SSC) was greater for peppers harvested at the orange stage (9.5%) than for those at yellow stage (7.8%). Neither harvest maturity nor storage temperature affected total titratable acidity (TTA; 0.13%) or pH (5.3). Respiration rate varied with temperature but not by harvest maturity and ranged from 12 to 25 mg·kg−1 per hour after 8 days of storage. Peppers harvested orange contained double the amount of total carotenoids as yellow fruit. Carotenoid content for yellow and orange peppers was 58 and 122 µg·g−1, respectively. Capsaicinoid content ranged from 1810 to 4440 µg·g−1 and was slightly greater for orange-harvested peppers. Datil peppers harvested at the yellow stage and stored in vented clamshell containers had better quality than peppers harvested at the orange stage after 21 days at 2 °C.

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Ripening of Mangos Following Low-temperature Storage

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.115.3.430 ◽

1990 ◽

Vol 115 (3) ◽

pp. 430-434 ◽

Cited By ~ 39

Author(s):

A.P. Medlicott ◽

J.M.M. Sigrist ◽

O. Sy

Keyword(s):

Low Temperature ◽

Storage Temperature ◽

Mangifera Indica ◽

Chilling Injury ◽

Soluble Solids ◽

Immature Fruit ◽

Low Temperature Storage ◽

Solids Concentration ◽

Harvest Maturity ◽

Temperature Storage

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

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Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables

Journal of Food Research ◽

10.5539/jfr.v5n2p23 ◽

2016 ◽

Vol 5 (2) ◽

pp. 23 ◽

Cited By ~ 10

Author(s):

Joyce Chepngeno ◽

Willis O Owino ◽

John Kinyuru ◽

Ngoni Nenguwo

Keyword(s):

Calcium Chloride ◽

Chilling Injury ◽

Beta Carotene ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Uniform Size ◽

Positive Effects ◽

Postharvest Application ◽

Postharvest Life

Precooling and postharvest application of calcium chloride (CaCl2) on produce has positive effects in maintaining the produce quality during storage. However, there is variation in the response of the produce to different CaCl2 concentrations. As a result, there is need to establish optimal concentrations of calcium chloride that can extend postharvest life of targeted produce. Fresh good quality produce (tomatoes, carrots, courgettes and African eggplants) of uniform size and maturity were harvested and sampled into four portions. One was a control, hydrocooled with water only at 2±1 0C and the others were hydrocooled with water containing CaCl2 at 0.5%, 1.0% and 1.5%. After hydrocooling, tomatoes, African eggplants and courgettes were stored at 10 0C, while carrots were stored at 7 0C, all at 95% constant relative humidity, and sampled every two days for quality assessment. Weight loss, chilling injury, vitamin c and beta-carotene loss were reduced by application of calcium chloride. Titratable acidity decrease and increase in total soluble solids and specific sugars was also slowed by application of CaCl2.

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Impacts of 1-Methylcyclopropene and Controlled Atmosphere Established during Conditioning on Development of Bitter Pit in ‘Honeycrisp’ Apples

HortScience ◽

10.21273/hortsci11368-16 ◽

2017 ◽

Vol 52 (1) ◽

pp. 132-137 ◽

Cited By ~ 6

Author(s):

James P. Mattheis ◽

David R. Rudell ◽

Ines Hanrahan

Keyword(s):

Storage Temperature ◽

Color Change ◽

Chilling Injury ◽

Titratable Acidity ◽

Soluble Solids ◽

Controlled Atmosphere ◽

Physiological Disorder ◽

Commercial Harvest ◽

Bitter Pit ◽

Honeycrisp Apples

‘Honeycrisp’ apples are susceptible to develop the physiological disorder bitter pit. This disorder typically develops during storage, but preharvest lesion can also develop. ‘Honeycrisp’ is also chilling sensitive, and fruit is typically held at 10–20 °C after harvest for up to 7 days to reduce development of chilling injury (CI) during subsequent cold storage. This temperature conditioning period followed by a lower storage temperature (2–4 °C) reduces CI risk but can exacerbate bitter pit development. Bitter pit development can be impacted in other apple cultivars by the use of controlled atmosphere (CA) storage and/or 1-methylcyclopropene (1-MCP). Studies were conducted to evaluate efficacy of CA and/or 1-MCP to manage ‘Honeycrisp’ bitter pit development. Apples from multiple lots, obtained at commercial harvest, were held at 10 °C for 7 days and then cooled to 3 °C. Half the fruit was exposed to 42 μmol·L−1 1-MCP the day of receipt while held at 10 °C. Fruit were stored in air or CA (3 kPa O2, 0.5 kPa CO2 for 2 days, then 1.5 kPa O2, 0.5 kPa CO2) established after 1 day at 10 °C or after 7 days at 10 °C plus 2 days at 3 °C. Fruit treated with 1-MCP and/or stored in CA developed less bitter pit compared with untreated fruit stored in air, and bitter pit incidence was lowest for 1-MCP-treated fruit with CA established during conditioning. Development of diffuse flesh browning (DFB) and cavities, reported to occur during ‘Honeycrisp’ CA storage, was observed in some lots. Incidence of these disorders was not enhanced by establishing CA 2 days compared with 9 days after harvest. 1-MCP and CA slowed peel color change, loss of soluble solids content (SSC) and titratable acidity (TA), and reduced ethylene production and respiration rate. The results indicate potential for the postharvest management of bitter pit development in ‘Honeycrisp’ apple through use of 1-MCP and/or CA storage.

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Effect of storage temperature and maturity stage on the postharvest period of ‘Horvin’ plums (Prunus domestica L.)

Ingeniería e Investigación ◽

10.15446/ing.investig.v41n2.82530 ◽

2021 ◽

Vol 41 (2) ◽

pp. e82530

Author(s):

Javier Giovanni Alvarez Herrera ◽

Yuli Alexandra Deaquiz ◽

Ximena Rozo-Romero

Keyword(s):

Mass Loss ◽

Storage Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Maturity Stage ◽

Fruit Peel ◽

Storage Duration ◽

Total Soluble Solids ◽

Organoleptic Characteristics

Plums are classified as a climacteric fruit with a high respiration rate between the end of their development and the start of the ripening process, thus making it necessary to apply techniques to preserve the organoleptic characteristics required for the product to have good market acceptance. The aim of this study was to evaluate the effect of harvest maturity (states 2, 3, 4, and 5) and storage temperature (2, 4, and 18 °C) on the organoleptic and physicochemical quality and postharvest storage duration of ‘Horvin’ plums. The experimental design was completely randomized with a 4 x 3 factorial arrangement. The first factor corresponded to the stage of maturity, and the second one to refrigeration temperatures, for a total of 12 treatments. Every three or four days, fruit peel color, accumulated mass loss, respiratory intensity, firmness, pH, total titratable acidity, and total soluble solids were measured every during storage. Measurements were taken until the fruits lost their organoleptic quality. For most of the measured variables, the fruits stored at 2 °C and harvested in maturity stage 5 maintained the best postharvest quality during storage. The fruits without refrigeration only reached 10 days, while the fruits stored at 4 °C and 2 °C maintained quality of consumption for 24 and 31 days, respectively. Maturity stage 5 presented the highest values of accumulated mass loss, pH, total soluble solids, color index, maturity index, and respiratory intensity.

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Effect of different 1-methylcyclopropene doses on the postharvest period of pitahaya fruits (Selenicereus megalanthus Haw.)

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfna.v69n2.59142 ◽

2016 ◽

Vol 69 (2) ◽

pp. 7975-7983 ◽

Cited By ~ 2

Author(s):

Javier Giovanni Álvarez-Herrera ◽

Yuli Alexandra Deaquiz ◽

Anibal O. Herrera

Keyword(s):

Titratable Acidity ◽

International Markets ◽

Soluble Solids ◽

Postharvest Quality ◽

Total Carotenoids ◽

Color Changes ◽

Dragon Fruit ◽

Total Titratable Acidity ◽

Loss Of Mass

Colombia is one of the leading producers of yellow dragon fruit, but exports of this fruit is low when compared to the domestic production because most do not meet the requirements of international markets in terms of quality and preservation. As a result, this study aimed to determine the effect of the application of 1-methylcyclopropene (1-MCP) on the preservation and quality of dragon fruit, given that it has been effective in the conservation and postharvest quality of many agricultural species allowing longer life, using a completely randomized experiment design with three treatments: 0, 300 and 600 mg L-1 of 1-MCP, with four replications. The 600 mg L-1 of 1-MCP dose was able to maintain the quality of the dragon fruit longer (28 days after harvest (dah)) because it managed to reduce the respiratory rate. The application of 1-MCP did not affect the firmness, loss of mass, total soluble solids, total titratable acidity, or total carotenoids in the fruits. The application of 1-MCP slowed the loss of fruit quality in terms of color because the 600 mg L-1 dose maintained the lightness of the fruits longer, reduced the color changes as expressed in a* and b* values and decreased the chlorophyll degradation.

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Storage Temperature Influences Postharvest Quality of Wild Plum (Ximmenia Americana L.) Fruit

Ghana Journal of Science ◽

10.4314/gjs.v60i2.1 ◽

2019 ◽

Vol 60 (2) ◽

pp. 1-10

Author(s):

V. E. Emongor ◽

G. Ramagonono

Keyword(s):

Weight Loss ◽

Vitamin C ◽

Storage Temperature ◽

Chilling Injury ◽

Fruit Weight ◽

Soluble Solids ◽

Postharvest Quality ◽

Soluble Solids Content ◽

Solids Content

Wild plum has many medicinal, therapeutic and nutritive uses, but its fruits are collected in the wild and less researched. The aim of this study was to evaluate the effects of storage temperature on postharvest fruit quality of wild plum. The fruits of wild plum were subjected to different storage treatments at 0, 5, 10 and 15 ± 1°C in a completely randomized design. The results showed that as storage temperature decreased below 15°C, the incidence and severity of chilling injury significantly (p<0.05) increased. As storage temperature increased from 0 to 15°C fruit titratable acidity (TTA) and vitamin C content significantly (p< 0.05) decreased, but juice pH, soluble solids content (SSC) and weight loss significantly (p< 0.05) increased. The decrease in TTA and vitamin C content, and increase in SSC and juice pH was attributed to fruit ripening. The increase in fruit weight loss was attributed to higher transpiration and respiration. It was concluded that to extend the storage-life and marketing period of wild plum fruits, the fruits should be stored at 15°C and 90-95% RH. Keywords: Ximenia americana, Chilling injury and incidence, Vitamin C, Soluble solids content, Acidity

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Effects of harvest maturity on the storage life of Japanese type plums

Australian Journal of Experimental Agriculture ◽

10.1071/ea96133 ◽

1997 ◽

Vol 37 (3) ◽

pp. 391 ◽

Cited By ~ 27

Author(s):

N. Abdi ◽

P. Holford ◽

W. B. McGlasson

Keyword(s):

Chilling Injury ◽

Titratable Acidity ◽

Soluble Solids ◽

Skin Colour ◽

Mature Fruit ◽

Cool Storage ◽

Fruit Maturity ◽

Crop Development ◽

Harvest Maturity ◽

Physical And Chemical

Summary. Plums are highly perishable and once harvested have a short commercial life. Hence, this crop would benefit from the determination of conditions which permit extended storage. This study investigates the effects of fruit maturity at harvest on the physical and chemical characteristics of the plum cultivars, Radiant, Gulfruby and Shiro, after periods of cool storage. Fruit from these cultivars were separated into 3 maturity categories according to either skin colour at harvest or time after pit hardening. The storage disorders, internal breakdown and gel breakdown, were measured after periods of storage at 0°C and subsequent ripening at 20°C. Skin colour, flesh firmness, concentration of soluble solids and titratable acidity were measured at harvest and after ripening. Internal breakdown and gel breakdown, symptoms of chilling injury, developed after 2 weeks cool storage in Gulfruby and Shiro and after 4 weeks in Radiant. These symptoms were most severe in the oldest fruit. Significant differences were also found in skin colour, firmness, soluble solids and acidity during ripening and after cool storage. Fruit harvested at an earlier maturity withstand cold storage better than more mature fruit. However, these less mature fruit initially have a poorer quality than those which are more mature. Therefore, it is important for the grower to be able to determine the precise stage of crop development in order to allow harvesting at a time which is optimal for the storage process.

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Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha47111241 ◽

2018 ◽

Vol 47 (1) ◽

pp. 119-127 ◽

Cited By ~ 1

Author(s):

Mario PÉREZ-GRAJALES ◽

Maria Teresa MARTÍNEZ-DAMIÁN ◽

Oscar CRUZ-ALVAREZ ◽

Sandra Miryam POTRERO-ANDRADE ◽

Aureliano PEÑA-LOMELÍ ◽

...

Keyword(s):

Vitamin C ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Point Of View ◽

Soluble Solids ◽

Hot Pepper ◽

Total Carotenoids ◽

Capsicum Spp ◽

Physical And Chemical ◽

Acidity Level

The hotness of the chili fruit (Capsicum spp.) is mainly due to the presence of capsaicinoids (capsaicin, nordihydrocapsaicin and dihydrocapsaicin). The aim of the present research was to evaluate the content of capsaicinoids and characteristics of physicochemical quality in fruits of manzano hot pepper grown in the greenhouse. The experimental design used was completely randomized with 3 and 4 replications. The parameters evaluated were total capsaicinoids, vitamin C, total carotenoids (TC), total soluble solids (TSS), titratable acidity, pH, firmness and color of the fruit. Among the hybrids with the highest content of total capsaicinoids and vitamin C, L4XL8 and L5XL7 (27 371 and 21 700 SHU, respectively) stand out as well as L2XL5 with 809.35 mg 100 g-1. On the other hand, L2XL3 stood out for its TC content (1 515.98 μg 100 g-1); L2XL7 and L4Xl7 stood out for the concentration of TSS, maintaining the acidity level without major changes. Additionally, L7XL8 was a material that was characterized to have fruits with greater firmness (2.31 N) and chromaticity of color (intense yellow) of 72.96. Among the evaluated hybrids, there are materials that presented fruits with physical and chemical characteristics of quality, which could be considered important from the commercial point of view or genetic improvement.

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107 Postharvest Storage Profile of Spondias mombim Fruit

HortScience ◽

10.21273/hortsci.35.3.407c ◽

2000 ◽

Vol 35 (3) ◽

pp. 407C-407

Author(s):

L.P. Martins ◽

S.M. Silva

Keyword(s):

Storage Temperature ◽

Chilling Injury ◽

Modified Atmosphere Packaging ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Modified Atmosphere ◽

Quality Maintenance ◽

Brazilian Northeast

Spondias mombim L. fruit, commonly known in the Brazilian Northeast as “caj,” has increased its acceptance locally and abroad in recent years due to its exotic and delicious pulp. Spondias mombim fruit can be eaten raw or as juice, jellies, and sweet. Trade in S. mombim, however, has been limited by the highly perishable nature of the fruit. Comprehensive studies on proper postharvest technologies for its storage and enhanced shelflife are required to improve its commercial performance. The determination of proper storage temperature allows reducing the rate of metabolism without causing chilling injury. In addition, modified atmosphere packaging, by using low-density polyethylene (LDPE), may delay fruit ripening. Combination of proper temperature and film O2 and CO2 permeabilities, therefore, may enhance the postharvest shelflife of S. mombim fruits. Ripened fruits were stored with and without film, at temperatures varying from 16 °C to 5 °C, at 0.5 °C steps, in order to set proper storage temperature and shelflife. Changes in fruit weight loss, firmness, soluble solids, pH, titratable acidity, sugars, CO2 production, ascorbic acid, and carotenoids contents were measured during storage. Storage of S. mombim, wrapped with LDPE, at 8 °C allowed quality maintenance and increased the fruit postharvest shelflife by 12 days, without causing chilling injury.

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Investigating the effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage

Food Science and Technology International ◽

10.1177/10820132211032074 ◽

2021 ◽

pp. 108201322110320

Author(s):

Mariya Batool ◽

Omar Bashir ◽

Tawheed Amin ◽

Sajad Mohd Wani ◽

FA Masoodi ◽

...

Keyword(s):

Salicylic Acid ◽

Oxalic Acid ◽

Chilling Injury ◽

Quality Attributes ◽

Prunus Armeniaca ◽

Soluble Solids ◽

Carotenoid Content ◽

Total Phenolic ◽

Controlled Atmosphere ◽

Injury Index

This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store maintained at a temperature of 0 °C, 90 ± 5% relative humidity, 5% oxygen and 15% carbon dioxide for 30 days. Results indicated that both OA and SA treatments significantly (p ≤ 0.05) retained total soluble solids, titratable acidity, color profile, ascorbic acid content and total phenolic content of apricot varieties and had a positive effect on antioxidant activity and texture of samples compared to control. However, carotenoid content was found to be higher in control. Both the treatments reduced chilling injury index, weight loss and decay percentage of samples. Moreover, it was found that SA treatment was the most effective treatment in maintaining visual color of apricots while OA maintained fruit firmness and effectively decreased the decay percentage and chilling injury index of apricot varieties. In conclusion, it was found that both OA and SA have the potential to extend storage life of apricots and maintain quality attributes of the crop during CA storage.

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