Harvest Maturity and Concentration and Exposure Time to Acetylene Influence Initiation of Ripening in Mangos

The effects of acetylene at 0, 0.1, 0.2, 0.4, 0.8, or 1.6 ml·liter-1 and exposures of 4, 8, 12, or 24 hours on ripening initiation In mangos (Mangifera indica L.) harvested at three stages of maturity were investigated: Ripeness was assessed before and after treatment in `Tommy Atkins', `Ruby', and `Amelie' mangos by analysis of texture, peel, and pulp color development, soluble solids concentration, and pH. The initiation of ripening depended on the acetylene concentration, exposure time to acetylene, the physiological maturity of the fruit at harvest, and on the cultivar. Changes that can occur during ripening bad different sensitivities to acetylene gas. Acetylene treatment of 0.1 or 0.2 ml·liter-1 for 24 hours at 25C initiated softening, but had no effect on the other ripening processes measured. All the ripening changes measured were initiated with a 24-hour exposure to 0.4 ml·liter-1 in `Tommy Atkins', while 0.8 ml·liter-l was required with `Ruby' mangos. There was an interaction between gas concentration and exposure time taken to Initiate ripening. The 0.8 ml·liter-1 acetylene treatment required 24 hours to initiate full ripening, while 8 hours were required with 1.6 ml·liter-l acetylene and 1.0 ml·liter-1 ethylene. Mature and half-mature fruit showed a similar response to gas treatments; immature fruit failed to show full ripening initiation, although softening and peel color development were enhanced.

Download Full-text

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.

Download Full-text

Harvest Maturity and Storage Affect Quality of `Cripps Pink' (Pink Lady®) Apples

HortTechnology ◽

10.21273/horttech.12.3.388 ◽

2002 ◽

Vol 12 (3) ◽

pp. 388-391 ◽

Cited By ~ 12

Author(s):

S.R. Drake ◽

D.C. Elfving ◽

T.A. Eisele

Keyword(s):

Fruit Size ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Solids Concentration ◽

Peel Color ◽

Harvest Maturity ◽

Apple Quality

Quality of `Cripps Pink' apples (Malu × domestica) harvested at a starch index of 2 and 4 was evaluated over three crop seasons. Apple quality was evaluated after harvest and after regular atmosphere (RA) and controlled-atmosphere (CA) storage at 1% O2 and 1% CO2, 1% O2 and 3% CO2, and 1% O2 and 5% CO2 (1 year only) at 1 ºC (33 to 34 ºF). Over three seasons, commercially acceptable fruit quality was achieved on either harvest date following both long-term RA and CA storage. Fruit size was not different between apples harvested at a starch index of 2 or 4. Firmness and acids remained at acceptable levels [62 N (14 lb) and ≥0.50%, respectively] in `Cripps Pink' apples regardless of maturity, storage time or storage conditions. Delaying harvest after a starch index of 2 was achieved increased soluble solids concentration (SSC), SSC to TA (titratable acidity) ratio, peel color, malic acid and citric acid concentrations but decreased fructose content. `Cripps Pink' apples responded well to CA storage conditions of 1% O2 with 1% or 3% CO2, but displayed significant firmness loss and greatly increased internal breakdown at 1% O2 and 5% CO2 at 1 ºC.

Download Full-text

Postharvest Application of Chelated and Nonchelated Calcium Dip Treatments to Commercially Grown Honey Dew Melons: Effects on Peel Attributes, Tissue Calcium Concentration, Quality, and Consumer Preference following Storage

HortTechnology ◽

10.21273/horttech.11.4.561 ◽

2001 ◽

Vol 11 (4) ◽

pp. 561-566 ◽

Cited By ~ 15

Author(s):

Gene E. Lester ◽

Michael A. Grusak

Keyword(s):

Amino Acid ◽

Disease Incidence ◽

Consumer Preference ◽

Storage Life ◽

Soluble Solids ◽

Ripe Fruit ◽

Solids Concentration ◽

Postharvest Application ◽

Peel Color ◽

Soluble Solids Concentration

Commercially grown honey dew fruit [Cucumis melo (Inodorus group)] typically are harvested before abscission because fruit cut unripe have a longer storage life than fully ripe fruit. However, because fully ripe fruit contain higher concentrations of soluble solids (predominantly as sugars), an attribute that increases their preference among consumers, methods are being explored to extend the storage life of fully ripe fruit. In this study, fully abscised honey dew fruit were evaluated for tissue attributes and consumer preference following postharvest dipping in either chelated or nonchelated calcium (Ca) solutions. Calcium sources were an amino acid-chelated Ca, ethylene-diamine tetraacetic acid (EDTA)-chelated Ca, or calcium chloride (CaCl2), with each provided at three different rates. Fruit were evaluated at harvest, and after 14 or 22 days commercial storage. Evaluations were peel surface changes (color and disorders), hypodermal-mesocarp tissue Ca concentration, flesh firmness, soluble solids concentration, and consumer preference of the edible flesh. Peel color became yellowed and lighter during storage for all fruit, with higher Ca rates resulting in more intensely yellowed fruit. Hypodermal-mesocarp tissue Ca concentration was 0.90 mg·g-1 of fresh weight (900 ppm) at harvest, and declined in all fruit by 22 days storage. Peel disorders (disease and spotting) were none to slight for all fruit by 14 days storage, but by 22 days storage disease incidence ranged from none to severe, depending on the Ca source and rate. Fruit firmness declined in all fruit throughout storage, with the smallest declines measured in fruit treated with the amino acid-chelated Ca. Soluble solids concentration of fully ripe fruit was 12.3% at harvest, and showed either no decline or slight declines with storage among the treatments. Consumer preference was highest for freshly harvested fruit, but fruit were desirable even after 22 days storage across all treatments. Postharvest application of Ca at ≤0.16 m Ca in an amino acid-chelated form, versus EDTA-chelated Ca or CaCl2, slowed honey dew melon senescence so that after 22 days of commercial and retail storage the fruit were of high marketable quality, and there was no detrimental effect on consumer preference for the edible flesh.

Download Full-text

The Influence of Aminoethoxyvinylglycine and Ethephon on Objective and Sensory Quality of 'Delicious' Apples and Apple Juice at Harvest and after Storage

HortScience ◽

10.21273/hortsci.40.7.2102 ◽

2005 ◽

Vol 40 (7) ◽

pp. 2102-2108 ◽

Cited By ~ 4

Author(s):

S.R. Drake ◽

T.A. Eisele ◽

M.A. Drake ◽

D.C. Elfving ◽

S.L. Drake ◽

...

Keyword(s):

Apple Juice ◽

Titratable Acidity ◽

Soluble Solids ◽

Flesh Color ◽

Ethylene Concentration ◽

Long Term Storage ◽

Solids Concentration ◽

Peel Color ◽

Sensory Preference ◽

Atmosphere Storage

This study was conducted over three crop seasons using 'Delicious' (Scarletspur strain) apple trees on MM.111 rootstock. The bioregulators aminoethoxyvinylglycine (AVG) and ethephon (ETH) were applied alone or in combinations at various time intervals before harvest. Fruit response to bioregulators was evaluated at harvest and after storage. AVG applied 4 weeks before first harvest retarded starch loss at harvest, retained greater firmness, and reduced internal ethylene concentration and watercore of fruit at harvest and after both regular and controlled atmosphere storage. AVG did not influence peel color (hue values), but the flesh color of treated apples was more green. AVG in all instances tended to reduce the sensory scores for apples and apple juice. In contrast, ETH enhanced starch hydrolysis, flesh color development (green to more yellow), and soluble solids concentration while reducing titratable acidity levels. ETH had no influence on fruit firmness at harvest, but reduced firmness levels after storage in an inverse relationship to the concentration applied. Sensory values for whole apples were not influenced by ETH treatment, but ETH improved sensory preference for apple juice, particularly at early harvest. Applying AVG before ETH enhanced soluble solids and sensory scores for both fruit and juice. Treating with AVG followed by ETH at 150 mg·L–1 permitted the maintenance of satisfactory firmness values (>53.4 N) after long-term storage along with better quality and sensory perceptions. Using specific combinations of both AVG and ETH permitted ETH-mediated improvements in objective and perceived fruit quality to be obtained without the losses in flesh firmness and storability due to uncontrolled ethylene evolution and ripening typically observed when ETH is applied alone preharvest.

Download Full-text

AVG Effects on Preharvest Apple Fruit Drop and Maturity in Virginia

HortScience ◽

10.21273/hortsci.31.4.694f ◽

1996 ◽

Vol 31 (4) ◽

pp. 694f-695

Author(s):

Ross E. Byers

Keyword(s):

Apple Fruit ◽

Harvest Date ◽

Soluble Solids ◽

Fruit Firmness ◽

Color Development ◽

Fruit Drop ◽

Solids Concentration ◽

Red Color ◽

Golden Delicious ◽

Standard Rate

AVG applied 2 to 6 weeks before the optimum harvest date for several cultivars dramatically reduced pre-harvest fruit drop. The loss of fruit firmness and starch loss after the optimum harvest date was reduced by AVG sprays. The development of watercore in `Starkrimson Delicious' and `York' and maturity cracking in `Rome' and `Golden Delicious' were delayed and/or prevented by AVG. Color development was slightly delayed for most red cultivars and `Golden Delicious'. Soluble solids concentration was generally unchanged. Airblast applications of 123 g·ha–1 AVG was no more effective than a standard rate of NAA (28 to 56 g·ha–1), but rates of 248 g·ha–1 AVG and above were more effective than NAA for most cultivars. When fruit were left on the tree for periods of 3 to 5 weeks after the optimum harvest date, NAA hastened the loss of fruit firmness and starch and NAA increased watercore of `Delicious' and maturity cracking of `Golden Delicious' and `Law Rome'. Soluble solids and red color were generally unaffected by NAA. Ethephon sprays hastened the rate of fruit drop. When NAA was tank mixed with ethephon, NAA delayed fruit drop caused by ethephon, but AVG did not. The use of superior oil or Regulaid surfactant did not affect NAA or AVG responses; however, the silicone surfactant Silwet L-77, in one experiment, promoted the effectiveness of AVG. Tank mixing NAA or AVG with pesticides (Guthion + Lannate + Captan) did not affect the responses of AVG or NAA on fruit drop.

Download Full-text

Sensory, Nutritive and Functional Properties of Sweet Cherry as Affected by Cultivar and Ripening Stage

Food Science and Technology International ◽

10.1177/1082013209351868 ◽

2009 ◽

Vol 15 (6) ◽

pp. 535-543 ◽

Cited By ~ 52

Author(s):

H.M. Díaz-Mula ◽

S. Castillo ◽

D. Martínez-Romero ◽

D. Valero ◽

P.J. Zapata ◽

...

Keyword(s):

Antioxidant Capacity ◽

Functional Properties ◽

Sweet Cherry ◽

Bioactive Compound ◽

Soluble Solids ◽

Color Development ◽

Functional Quality ◽

Commercial Harvest ◽

Harvest Maturity ◽

Sweet Cherry Cultivars

In this article 11 commercial sweet cherry cultivars were selected to evaluate sensory, nutritive and functional properties over the maturation process on tree. Fruit quality was significantly different among cultivars and maturity stages at harvest, with the highest quality scores being found in the harvest which was 4 days beyond current commercial harvest maturity for all the cultivars tested. Taking into account all of the measured parameters (weight, firmness, color, acidity and total soluble solids), ‘NY-6479’, ‘Prime Giant’ and ‘Sunburst’ could be classified as having the highest quality in terms of sensory attributes. However, ‘Cristalina’ and ‘Sonata’ had the highest functional quality, as determined by the measurement of bioactive compound content and antioxidant capacity. We conclude that a delay of a few days in harvesting of sweet cherries would lead to achieve maximal nutritional (highest sugar and organic acid contents), sensory (greatest firmness and color development) and functional (greatest phenolics content, anthocyanins and antioxidant capacity) quality to provide both eating enjoyment and health benefits to the consumer.

Download Full-text

Postharvest Quality and Acceptance of LB8-9 Mandarin as a New Fresh Fruit Cultivar

HortTechnology ◽

10.21273/horttech.17.1.72 ◽

2007 ◽

Vol 17 (1) ◽

pp. 72-77 ◽

Cited By ~ 3

Author(s):

Huating Dou ◽

Fred G. Gmitter

Keyword(s):

Sucrose Concentration ◽

Chilling Injury ◽

Storage Conditions ◽

Fresh Fruit ◽

Soluble Solids ◽

Postharvest Quality ◽

Citrus Paradisi ◽

Fruit Peel ◽

Solids Concentration ◽

Peel Color

A new mandarin cultivar currently designated as selection LB8-9 [‘Clementine’ mandarin (Citrus reticulata) × ‘Minneola’ tangelo, Duncan grapefruit (Citrus paradisi) × Dancy tangerine (C. reticulata)], soon to be released by the University of Florida, Citrus Research and Education Center, Lake Alfred, has been evaluated for postharvest fruit quality and consumer acceptance. Comparisons were made with ‘Sunburst’ and ‘Minneola’ mandarins, which overlap the early and late LB8-9 maturity season, respectively. LB8-9 and ‘Sunburst’ fruit stored 2 weeks at 70 °F developed similar decay percentages (35% to 37%), while ‘Minneola’ showed only 16% decay. Postharvest pitting incidence was zero in LB8-9 and ‘Minneola’ and 3% in ‘Sunburst’ stored at 70 °F and 92% to 96% relative humidity (RH). At the same storage conditions, LB8-9 and ‘Sunburst’ developed better fruit peel color (hue = 60) in comparison with the ‘Minneola’ (hue = 65) mandarin. No differences were found in fruit external peel color (hue angle), chilling injury, or decay among three cultivars stored at 40 °F after 6 weeks. However, juice color was the best in ‘Sunburst’ as indicated by the highest color numbers (44), followed by LB8-9 (40) and ‘Minneola’ (38). Wax-formulation studies indicated that carnauba wax was the best formulation for coating LB8-9 because of low decay incidence, weight loss, and good color. No difference was found in fruit taste panels at day 6 after packing, while a better score of acceptance in the fruit taste panel was recorded for LB8-9 than ‘Minneola’ after 50 d of storage at 40 °F and 92% to 96% RH. LB8-9 fruit had a higher soluble solids concentration [SSC (14.0)] and acid (1.12) than ‘Minneola’ or ‘Sunburst’ mandarins, both having a SSC and acid lower than 11.5 and 0.86, respectively. Sucrose concentration was noticeably higher in the new cultivar (7.14 g/100 mL) than in ‘Minneola’ (5.27 g/100 mL) or ‘Sunburst’ (6.10 g/100 mL). Vitamin C concentration was 42.43 mg/100 mL for the new cultivar, which was considerably higher than ‘Minneola’ (23.27 mg/100 mL) or ‘Sunburst’ (26.25 mg/100 mL). Overall, LB8-9 has good potential as a new fresh fruit for the consumer, and no serious problems were noted with typical postharvest handling.

Download Full-text

410 Interactive Effects of Harvest Maturity, Controlled Atmosphere, and Surface Coatings on Mango (Mangifera indica L.) Flavor Quality

HortScience ◽

10.21273/hortsci.34.3.514e ◽

1999 ◽

Vol 34 (3) ◽

pp. 514E-514 ◽

Cited By ~ 9

Author(s):

E.A. Baldwin ◽

T.M.M. Malundo ◽

R. Bender ◽

J.K. Brecht

Keyword(s):

Mangifera Indica ◽

Titratable Acidity ◽

South Florida ◽

Soluble Solids ◽

Interactive Effects ◽

Maturity Stage ◽

Controlled Atmosphere ◽

Correlation And Regression Analysis ◽

Humidified Air ◽

Harvest Maturity

Mango fruit, cv. Tommy Atkins, were harvested from two grove sites in south Florida at mature green (MG) and tree ripe (TR) maturities. The fruit were either coated with one of two coatings (NS = Nature Seal® 4000, a polysaccharide coating, or CW = carnauba wax) or left uncoated (control) and stored in humidified air or held in a controlled atmosphere (CA = 5% O2 plus 25% CO2) at 12 °C for 21 days followed by 2 days in air at 20 °C. There were 12 fruit for each treatment/maturity stage combination replicated by grove site. After storage, the pulp was homogenized for later consumer or descriptive panel analysis. Measurements for total soluble solids (SS), pH, titratable acidity (TA), and flavor volatile compounds were also made. TR-harvested fruit were sweeter and generally more aromatic than MG-fruit as determined by sensory and/or chemical analysis. NS-coated fruit were more sour, bitter, and astringent compared to controls and CA-treated fruit. NS-coated fruit received lower overall consumer scores than CW-coated fruit, but were not different from controls or CA-treated fruit. This was reflected also in descriptive panel ratings. There were no differences based on storage treatment for SS, pH, or TA; however, NS-coated fruit were higher in acetaldehyde, methanol and ethanol compared to control or CA-treated fruit. Correlation and regression analysis showed significant relationships between sensory and chemical data.

Download Full-text

Long-term Yield and Harvest Time Fruit Quality Attributes in Various Fuji Apple Strains

HortScience ◽

10.21273/hortsci.49.3.281 ◽

2014 ◽

Vol 49 (3) ◽

pp. 281-284 ◽

Cited By ~ 1

Author(s):

Esmaeil Fallahi ◽

Bahar Fallahi ◽

Bahman Shafii ◽

Zabihollah Zamani

Keyword(s):

Quality Attributes ◽

Soluble Solids ◽

Starch Degradation ◽

Harvest Time ◽

Long Term Effects ◽

Climate Conditions ◽

Solids Concentration ◽

Peel Color ◽

Fuji Apple

‘Fuji’ apple (Malus ×domestica Borkh) has gained popularity in the past decades, but poor color of this apple mandates introduction of new strains. To pursue this objective, long-term effects of five ‘Fuji’ apple strains, consisting of ‘Autumn Rose’, ‘Desert Rose’, ‘Myra’, ‘September Wonder’, and ‘Top Export’ on RN 29 rootstock on fruit yield (in 7 years) and harvest time quality attributes (in 6 years) under climate conditions of southwest Idaho were studied during 2004–10. Fruit of ‘September Wonder Fuji’ trees were larger than those of other strains in 5 of 6 years. The type or pattern of peel color among the “low-coloring” and “high-coloring” strains varied widely. Fruits of ‘Autumn Rose Fuji’, ‘Myra Fuji’, and ‘Top Export Fuji’ always had less but ‘September Wonder Fuji’ and ‘Desert Rose Fuji’ had more red color. Fruit of ‘September Wonder Fuji’ had lower firmness but higher starch degradation pattern (SDP) than those of other strains every year as a result of the earlier maturity of this strain. Fruit of ‘Top Export Fuji’ had the lowest SDP among all strains. Fruit of ‘Autumn Rose Fuji’ tended to have lower soluble solids concentration in 3 of 6 years of this study. Considering all yield and quality attributes at harvest, ‘September Wonder’ was a great choice for an early-maturing and ‘Desert Rose’ was suitable for a late-maturing ‘Fuji’ strain. ‘Myra Fuji’ was particularly desirable for its attractive pink color that resembles bagged ‘Fuji’ without the expensive cost of labor associated with bagging.

Download Full-text

Influence of Storage Period on the Postharvest Characteristics of Five Mango (Mangifera indica L.) Cultivars

HortScience ◽

10.21273/hortsci.33.3.457d ◽

1998 ◽

Vol 33 (3) ◽

pp. 457d-457

Author(s):

Judith Zambrano ◽

Willian Materano ◽

Sagrario Briceño

Keyword(s):

Ascorbic Acid ◽

Reducing Sugars ◽

Starch Content ◽

Mangifera Indica ◽

Storage Period ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Peel Color ◽

Solids Content

Five mangos cultivars (Mangifera indica L., `Palmer', `Keitt', `Spring Field', `Kent', and `Anderson') were harvested at the preclimacteric stage. Fruits were selected for study that were uniform and free of visual defects and stored for 18 days at 10 °C, 90% to 95 % RH. Fruits were evaluated every 3 days for pulp and peel color, total soluble solids, titratable acidity, ascorbic acid content, and total and reducing sugars. Pulp and peel color parameters (lightness, hue, and chroma) were significantly different among cultivars. The soluble solids content, ascorbic acid, and starch content changed significantly during storage and were significantly different among cultivars. Total and reducing sugars content did not change significantly after 10 days of storage. Results of this study indicated that these five mango cultivars have good storage potential.

Download Full-text