scholarly journals Predicting Market Quality of Grapefruit after Hot-air Quarantine Treatment

1992 ◽  
Vol 117 (1) ◽  
pp. 90-95 ◽  
Author(s):  
Raymond G. McGuire ◽  
William F. Reeder
Keyword(s):  
Weight Loss ◽  
Deleterious Effect ◽  
Treatment Temperature ◽  
Market Quality ◽  
Regression Equations ◽  
Citrus Paradisi ◽  
Fungal Decay ◽  
Late Season ◽  
Hot Air

Early, mid-, and late-season grapefruit (Citrus paradisi Macf.) were treated with hot air at 46, 48, and 50C for 3, 5, or 7 hours to determine the effects of time and temperature on market quality. Early and late-season fruit were more easily' damaged by the higher temperatures than midseason fruit. Increased times at the lower temperatures had less of a deleterious effect on weight loss, loss of firmness and color, and susceptibility to scalding injury and fungal decay than did shorter times at the higher temperatures. Nevertheless, regression equations predicted that 3 hours at 48C or 2 hours at 49C would not adversely affec: market quality of early and midseason fruit. The suitability of these equations was verified through taste tests of Juice. It may not be possible, however, to raise the treatment temperature for late-season fruit above 47.5C without damaging the quality of juice from these fruit.

scholarly journals Market Quality of Grapefruit after Heat Quarantine Treatments

HortScience ◽  
1991 ◽  
Vol 26 (11) ◽  
pp. 1393-1395 ◽  
Author(s):  
Raymond G. McGuire
Keyword(s):  
Gradual Increase ◽  
Water Immersion ◽  
Heat Treatments ◽  
Market Quality ◽  
Citrus Paradisi ◽  
Anastrepha Suspensa ◽  
Color Intensity ◽  
Hot Air ◽  
Forced Air

The market quality and condition of grapefruit (Citrus paradisi Macf.) were compared after three heat treatments for quarantine control of Caribbean fruit flies [Anastrepha suspensa (Loew)]. Treatment by forced air at 48C for 3 hours was compared with immersions in water at either a constant 48C for 2 hours or with a gradual increase to 48C lasting 3 hours. The immersion at a constant 48C significantly increased weight loss and promoted injury and decay while reducing firmness and color intensity after 4 weeks of storage. By more slowly heating fruit in the gradient water immersion, weight, firmness, and natural color were retained, and injury was substantially reduced, but the incidence of decay remained high. No loss in quality resulted from treatment by forced hot air. These heat treatments had little effect on juice characteristics, although acidity was slightly reduced by each method of application. In taste tests, juice from fruit treated in water that was gradually raised to 48C was preferred over that of fruit treated at a constant 48C.

scholarly journals 723 PB 459 THE POTENTIAL EFFECTS OF POSTHARVEST CALCIUM CHLORIDE DIPS AND LIPID WAX ON RIND BREAKDOWN IN THE CHIRONJA

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 536f-536
Author(s):  
Arturo Cedeño Maldonado ◽  
Patrick E. Chesney ◽  
Essau Orengo
Keyword(s):  
Weight Loss ◽  
Calcium Chloride ◽  
Citrus Sinensis ◽  
Citrus Paradisi ◽  
Excellent Quality ◽  
Maturity Stages

The chironja (Citrus sinensis L. Osbcek* Citrus paradisi Macf.) is a citrus hybrid of excellent quality. Attempts at commercialization has been limited by the susceptibility of the fruit to rapid rind breakdown after harvest. A study was undertaken to determine the effects of postharvest calcium chloride (CaCl2) dips and lipid waxes on rind quality of two chironja clones at two maturity stages. CaCl2 dips had no significant effect on weight loss irresponsible of clones and maturity. Waxing improved lustre of fruits. retarded aging and shrinkage and slightly inhibited degreening. Pac Rite wax was more effective than Prima Fresh wax. Clone 2-4 was less resistant than clone 3-8 to rind breakdown and made better use of the wax treatments. Mature yellow fruits had a better response to treatments than mature green fruits in retarding weight loss. Untreated fruits deteriorated rapidly after five days. Symptoms of rind breakdown were incipient in calcium treated fruits. Preharvest calcium applications and/or postharvest waxing may reduce the incidence of rind breakdown in the chimnja.

scholarly journals Effect of Different Doses and Sources of Nitrogen on Postharvest Quality of Cauliflower

2021 ◽  
pp. 19-26
Author(s):  
Hom Nath Giri
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Field Experiment ◽  
Poultry Manure ◽  
Nitrogen Management ◽  
Postharvest Quality ◽  
Late Season ◽  
Different Doses ◽  
Plot Design

In Nepal, there is lacking of proper nitrogen management regarding postharvest quality of cauliflower in the Terai region of Nepal. In order to address these problems, a field experiment was conducted in a split-plot design to determine the appropriate dose of nitrogen and combined effect of urea and poultry manure for better postharvest quality of cauliflower in Rampur, Chitwan. The study was carried out in nine treatment combinations from two different factors, with four replications in a late season variety, Bishop from November 2017 to March 2018. The plots consisted of three treatments of 260, 200, and 140 kg N/ha, while the sub-plots were 100 % N from urea; 50% N from urea and 50% N from poultry manure; and 100% N from poultry manure. Significantly higher vitamin C content of 52.4 mg/100 g was found in 140 kg N/ha than other treatments. Similarly, higher TSS content of 6.3°Brix was found in 260 kg N/ha. More compact and acceptable curds were produced in 260 kg N/ha. Similarly, higher vitamin C content of 52.0 mg/100 g and higher TSS content of 6.0°Brix was produced by 50% N from urea plus 50% N from poultry manure. Significantly more tastier and compact curds were produced by 100% N from poultry manure along with 50% N from urea and 50% N from poultry manure. Higher physiological weight (30.3%) was found in 260 kg N/ha while lower physiological weight loss (24.4%) was found in 50% N from urea and 50% N from poultry manure. From this study, it was concluded that 200 kg nitrogen combination with poultry manure instead of inorganic fertilizer can improve the postharvest quality of cauliflower in Terai region of Nepal.

Prestorage heat stress to improve storability of fresh produce: a review

2016 ◽  
Vol 63 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Susan Lurie
Keyword(s):  
Supply Chain ◽  
Heat Stress ◽  
Fresh Produce ◽  
Heat Treatments ◽  
Hot Water ◽  
Insect Damage ◽  
Insect Infestation ◽  
Fungal Decay ◽  
Hot Air

Postharvest decay and insect infestation are two major causes of postharvest losses along the fresh produce supply chain. Although these problems can usually be controlled with pesticide applications, the use of chemicals postharvest is becoming limited due to increasingly strict regulations enforced by importing countries. Heat treatments are environmentally friendly and are being increasingly used for disinfestation and disinfection of a variety of crops. These treatments help to eradicate pathogens or pests on the fruit while maintaining the overall quality of the fresh produce during storage, shipment and marketing. Treatment times and temperatures range widely, from days at 35–39°C in hot air, up to 63°C in hot water for a few seconds. This review will discuss the heat treatments developed in the Department of Postharvest Science, Volcani Center Israel, for fresh produce to control fungal decay, insect damage and maintain produce quality during storage and marketing.

scholarly journals Market Quality of Sweetpotatoes after Gamma-irradiation for Weevil Control

HortScience ◽  
1995 ◽  
Vol 30 (5) ◽  
pp. 1049-1051 ◽  
Author(s):  
Raymond G. McGuire ◽  
Jennifer L. Sharp
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Ionizing Radiation ◽  
Ipomoea Batatas ◽  
Radiation Dosage ◽  
Sweet Orange ◽  
Market Quality ◽  
Color Intensity ◽  
Peel Color

Roots of sweetpotatoes [Ipomoea batatas (L.) Lam.] were treated with 200 to 1000 Gy of ionizing radiation from a 60Co source. Within this range, radiation dosage had no effect on surface injury and decay when roots were evaluated after 1 month of storage at 13C and 90% relative humidity. During storage, weight loss by irradiated roots was 0.5% to 3.3% over that of nontreated roots, which, in some instances, affected root firmness. Changes in peel color were visually imperceptible, but raw medullar tissue of the staple-type, white-fleshed cultivar Picadito had a more intense yellow hue with increasing irradiation. The greatest differences were evident after roots had been baked. The hue of the cooked medullar tissue of the sweet, orange-fleshed cultivar Jewel was not changed by increasing irradiation, although roots were darker and had a lower color intensity. With baking, the medullar tissue of irradiated roots of `Picadito' lost some of its yellow tinge, but it also became darker with increased irradiation. Taste panelists reported that irradiated roots were sweeter, but these were not preferred to nonirradiated roots, due, in part, to the darkened appearance of treated samples.

1020-P: Semaglutide-Induced Weight Loss Is Associated with Improved Health-Related Quality of Life and Treatment Satisfaction

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 1020-P ◽  
Author(s):  
KARI T. UUSINARKAUS ◽  
HELENA W. RODBARD ◽  
LUC VAN GAAL ◽  
JOHN P. WILDING ◽  
THOMAS HANSEN ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Weight Loss ◽  
Treatment Satisfaction ◽  
Health Related Quality ◽  
Related Quality ◽  
Health Related

The Impact of Insect Infestation on Stored Purpled Cocoa Beans

2018 ◽  
Vol 1 (3) ◽  
pp. 176-181 ◽  
Author(s):  
E. Tettey
Keyword(s):  
Weight Loss ◽  
Insect Population ◽  
Insect Infestation ◽  
Percentage Weight Loss ◽  
Cocoa Beans ◽  
Significant Damage ◽  
Percentage Weight ◽  
Fermentation Period ◽  
The Impact

Under-fermentation of cocoa beans produces purple beans. The fermentation period is 6 to 7 days but some cocoa farmersunder-ferment their cocoa beans leading to the development of purple cocoa beans. This study determined the impact of insectinfestation on stored purple cocoa beans. Wet cocoa beans were fermented for 1, 2, 3, 4 and 5 days to produce the purple beans.Ephestia cautella and Tribolium castaneum, both singly and in combination, were introduced into the cocoa beans and storedfor different (30, 60, 90 and 120 days) period. Insect population, percentage weight loss and the contaminants produced bythese insects were determined. Cocoa beans infested with E. cautella alone had the highest population of 297.0 ± 22.7. Beansfermented for 3 days had the lowest insect population both singly and in combination after 120 days of storage. The highestpercentage weight loss was recorded in cocoa beans fermented for one day (10.1 ± 1.87%) and 4 days (10.1 ± 8.74%). T.castaneum did not cause much damage to the cocoa beans but E. cautella alone caused significant damage to stored cocoabeans. Insect infestation and poor fermentation contribute significantly to the reduction in quality of cocoa beans.

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