scholarly journals Harvest Maturity, Storage Temperature, and 1-MCP Application Frequency Alter Firmness Retention and Chlorophyll Fluorescence of `Redchief Delicious' Apples

2001 ◽  
Vol 126 (5) ◽  
pp. 618-624 ◽  
Author(s):  
Nazir A. Mir ◽  
Erin Curell ◽  
Najma Khan ◽  
Melissa Whitaker ◽  
Randolph M. Beaudry
Keyword(s):  
Chlorophyll Fluorescence ◽  
Elevated Temperatures ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Treatment Frequency ◽  
Malus Sylvestris ◽  
Application Frequency ◽  
Rate Of Decline ◽  
Harvest Maturity ◽  
Storage Temperatures

Fruit of `Redchief Delicious' apple [Malus sylvestris (L) Mill. var. domestica (Borkh.) Mansf.] were harvested 1 week before the climacteric (harvest 1), at the onset of the climacteric (harvest 2), and 1 week after the onset of the climacteric (harvest 3). Fruit were stored at 0, 5, 10, 15, or 20 °C and were treated with 0.7 μL·L-1 1-MCP on a once-per-week, once-per-2-week, once-per-month, and once-per-year basis or were left nontreated. The initial 1-MCP treatment was at 20 °C and subsequent applications were at storage temperatures. The compound slowed softening at all temperatures relative to nontreated fruit, however as temperature decreased, the benefits of 1-MCP application became less pronounced. Effectiveness of 1-MCP declined slightly as harvest maturity increased. Efficacy of 1-MCP treatment increased with greater frequency of application at 5, 10, 15, and 20 °C, but not at 0 °C. Fruit stored without refrigeration (20 °C) for more than 100 days did not soften significantly when treated once per week with 1-MCP. However, decay was a significant problem for treated and nontreated fruit stored at temperatures >5 °C; 1-MCP application reduced, but did not prevent decay. Rate of decline in titratable acidity increased with storage temperature and 1-MCP had no significant effect on retarding the decline in acid content. Minimal (Fo) and maximal (Fm) chlorophyll fluorescence was altered markedly by 1-MCP application, but the ratio of (Fm-Fo)/Fm was only slightly affected. The most effective 1-MCP treatment frequency was once per week and, at all elevated temperatures (5, 10, 15, and 20 °C), slowed loss of firmness to a greater extent than refrigeration (0 °C) alone. Application of 1-MCP resulted in greater retention of firmness than controlled atmosphere (CA) with O2 and CO2 at 1.5 kPa and 3 kPa, respectively. Data suggest that 1-MCP application, has the potential to reduce reliance on refrigeration and CA storage for maintaining firmness of `Redchief Delicious' apple, especially for relatively short storage durations (<50 days) when fruit are harvested within a week of the ethylene climacteric. Chemical name used: 1-methylcyclopropene (1-MCP).

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

Cold-storage-induced changes in chlorophyll fluorescence of kangaroo paw Bush Dawn flowers

2000 ◽  
Vol 40 (8) ◽  
pp. 1151 ◽  
Author(s):  
J. H. Miranda ◽  
D. C. Joyce ◽  
S. E. Hetherington ◽  
P. N. Jones
Keyword(s):  
Chlorophyll Fluorescence ◽  
Storage Temperature ◽  
Vase Life ◽  
Storage Duration ◽  
Growth Environment ◽  
C Storage ◽  
Induced Changes ◽  
Linear Manner ◽  
Storage Temperatures ◽  
Temperature Storage

Effects on vase life and chlorophyll fluorescence were evaluated for kangaroo paw Bush Dawn flowers harvested from 3 growth environments and kept at 3 storage temperatures for 4 storage periods. Flowers were grown in a glasshouse, shadehouse and in the open. Harvested flowers were stored at 0, 7.5 or 13°C for 1, 2, 3 or 4 weeks. Minimum fluorescence values decreased progressively from 0.103 to 0.078 as storage temperatures increased from 0 to 13°C. Relative fluorescence ratios of stored kangaroo paw flowers were altered significantly in response to storage temperature, storage duration and growth environment. Relative fluorescence ratios decreased progressively from 0.778 to 0.649 with increasing storage duration from 1 to 4 weeks. Relative fluorescence values were 0.688, 0.784 and 0.711 for 0, 7.5 and 13°C storage temperatures, respectively. Minimum fluorescence did not differ among the growth environments, but relative fluorescence was highest for the shadehouse (0.760) and lowest for the open (0.695). Vase life was also influenced by storage temperature, storage duration and flower source. Main effect vase lives of flowers were 6.6, 7.2 and 3.4 days for 0, 7.5 and 13°C storage temperatures, respectively. Shorter vase life after storage at 0 than at 7.5°C indicates that Bush Dawn is chilling sensitive. Post-storage longevity of flowers from the shadehouse (6.5 days) and glasshouse (6.3 days) was greater than from the open (4.2 days). Relative fluorescence values, which decreased in a linear manner for all storage temperatures as storage duration increased, were significantly correlated with the vase life.

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

2019 ◽  
Vol 29 (4) ◽  
pp. 402-407
Author(s):  
Elena E. Lon Kan ◽  
Steven A. Sargent ◽  
Daniel J. Cantliffe ◽  
Adrian D. Berry ◽  
Nicole L. Shaw
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Carotenoid Content ◽  
Hot Pepper ◽  
Total Carotenoids ◽  
Handling Characteristics ◽  
Harvest Maturity

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.

scholarly journals Harvest Date Effects on Maturity, Quality, and Storage Disorders of `Honeycrisp' Apples

HortScience ◽  
2005 ◽  
Vol 40 (1) ◽  
pp. 164-169 ◽  
Author(s):  
Christopher B. Watkins ◽  
Mustafa Erkan ◽  
Jacqueline F. Nock ◽  
Kevin A. Iungerman ◽  
Randolph M. Beaudry ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Titratable Acidity ◽  
Harvest Date ◽  
Soluble Solids ◽  
Harvest Dates ◽  
Wide Range ◽  
Soft Scald ◽  
And Storage ◽  
Storage Temperatures ◽  
Storage Disorders

`Honeycrisp' is a new apple [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] cultivar that has been planted extensively in North America, but the storage disorders soggy breakdown and soft scald have resulted in major fruit losses. The effects of harvest date and storage temperature on fruit quality and susceptibility of fruit to these disorders have been investigated in Michigan, New York, and Maine. Internal ethylene concentrations were variable over a wide range of harvest dates, and a rapid increase in autocatalytic ethylene production was not always apparent. The starch pattern index, soluble solids content, titratable acidity and firmness also appear to have limited use as harvest indices. Development of soggy breakdown and soft scald is associated with later harvest dates and storage of fruit at temperatures of 0 to 0.5 °C compared with higher storage temperatures. It is recommended that `Honeycrisp' be stored at 3 °C, although storage disorders still can occur at this temperature if fruit are harvested late. In addition, greasiness development may be worse at higher storage temperatures.

scholarly journals The Effect of Post-Harvest Storage on the Physicochemical Properties and Phytochemical Content of Queen Garnet Plum

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 99
Author(s):  
Gethmini Kodagoda ◽  
Michael E. Netzel ◽  
Yasmina Sultanbawa ◽  
Tim O’Hare ◽  
Hung T. Hong
Keyword(s):  
Storage Temperature ◽  
Total Phenolics ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physiochemical Properties ◽  
Phytochemical Content ◽  
Prunus Salicina ◽  
Significant Difference ◽  
Storage Temperatures

The Queen Garnet Plum (QGP), a cultivar of Japanese plum (Prunus salicina Lindl.), was developed as a high anthocyanin plum in a Queensland Government breeding programme. Anthocyanins have been associated with various health attributes, including diabetes control, cardiovascular disease prevention and anti-inflammatory activity. This study was aimed at identifying the changes in physiochemical properties and important phytochemicals of QGP when stored under two storage temperatures. QGP from two growers were stored at 4 and 23 oC for 0, 4, 7, 10 and 14 days. At the end of each storage period the peel, outer flesh (up to 7 mm from the peel) and inner flesh were separated and analysed for chroma, total soluble solids (TSS) and titratable acidity (TA). The grower source had a significant effect on the measured parameters when considered as a covariate. Chroma values of the peel, inner and outer flesh were significantly (P < 0.05) different at 4 and 23 oC, after 14 days. There was no significant difference in the inner flesh TSS (IF-TSS) and outer flesh TSS (OF-TSS) between the different storage temperatures, but compared to day 0, after 14 days IF-TSS and OF-TSS were significantly (P < 0.05) lower. TA of the inner and outer flesh were significantly (P < 0.05) different at the two storage temperatures, but only the inner flesh TA was significantly (P < 0.05) different after 14 days. Further analysis is in progress for anthocyanins, total phenolics, carotenoids, folates and vitamin C. The current study indicates that QGP is climacteric and grower source, storage temperature and time as well as tissue can significantly affect the studied physicochemical parameters.

scholarly journals Changes in the Chemical Composition of Turkish White Cheese According to Storage TemperatureChanges in the Chemical Composition of Turkish White Cheese According to Storage Temperature

2020 ◽  
Vol 77 (2) ◽  
pp. 34
Author(s):  
Ergin Murat ALTUNER ◽  
Salem ELJAGMANI
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Biogenic Amines ◽  
Dry Matter ◽  
Storage Temperature ◽  
Salt Content ◽  
Titratable Acidity ◽  
Ph Values ◽  
White Cheese ◽  
Storage Temperatures

The aim of this study is to highlight changes in the chemical composition, namely pH, total dry matter percentage (DM%), total nitrogen and protein, titratable acidity, salt content and biogenic amines, of Turkish white cheese according to storage temperature. The results confirmed that a decrease was observed in pH values of the samples during storage. Titratable acidity was observed to show a trend of increase (P > 0.05). As per these results, there was an increase in DM% in cheese samples stored at all three temperatures, namely 5, 15, and 25°C, on day 11, but a decrease was observed on day 31. An increased trend was seen in samples after day 31. In addition, an increased trend in the amount of salt in the samples, depending on time, was determined. The concentration of biogenic amines, tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, spermidine and spermine, with dominated biogenic amines relate to shelf life, were putrescine, cadaverine, and tyramine, and were increased based on storage temperatures.

scholarly journals Concentration Dependence of `Redchief Delicious' Apple Fruit Softening and Chlorophyll Fluorescence to Repeated Doses of 1-Methylcyclopropene

2004 ◽  
Vol 129 (5) ◽  
pp. 760-765 ◽  
Author(s):  
Sastry S. Jayanty ◽  
Mauricio Cañoles ◽  
Randolph M. Beaudry
Keyword(s):  
Chlorophyll Fluorescence ◽  
Dose Response ◽  
Photochemical Efficiency ◽  
Storage Period ◽  
Apple Fruit ◽  
Storage Duration ◽  
Repeated Doses ◽  
Rate Of Decline ◽  
Increasing Temperature ◽  
Storage Temperatures

We studied the dose-response of `Redchief Delicious' apple [Malus sylvestris (L) Mill. var. domestica (Borkh.) Mansf.] fruit to repeated (weekly) dosages of 0.0, 0.02, 0.1, and 1.0 μL·L-1 1-methylcyclopropene (1-MCP) by measuring fruit firmness and chlorophyll fluorescence throughout an extended storage period at 0, 5, 10, 15, and 20 °C. The rate of firmness loss for nontreated fruit increased with increasing temperature. 1-MCP applied at concentrations of 0.1 and 1.0 μL·L-1 slowed firmness loss. The 1-MCP dose-response curve for the rate of firmness loss was essentially the same for all five temperatures. A concentration of 1.0 μL·L-1 1-MCP prevented firmness loss at all temperatures for the duration of the study; however, after holding fruit for an additional 7 days at room temperature, the fruit stored at 10 °C softened with increasing storage duration, whereas fruit at stored at higher and lower temperatures did not. The influence of 1-MCP on chlorophyll fluorescence (Fo and Fm) was markedly affected by temperature; Fo increased during storage at higher storage temperatures and this increase was enhanced by 1-MCP. Conversely, Fm decreased during storage and the rate of decline was much greater at the higher storage temperatures; the rate of decline was reduced by 1-MCP, but only at the higher storage temperatures. Photochemical efficiency (Fv/Fm) of nontreated fruit declined with time for all storage temperatures. Treatment with 0.1 and 1.0 μL·L-1 1-MCP only marginally reduced the rate of decline of photochemical efficiency. Sample loss due to decay increased with temperature, but was reduced by 1-MCP at all temperatures.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

scholarly journals QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
GUIOMAR ALMEIDA SOUSA DINIZ ◽  
SEBASTIÃO ELVIRO DE ARAÚJO NETO ◽  
DHEIMY DA SILVA NOVALLI ◽  
NOHELENE THANDARA NOGUEIRA ◽  
IRENE FERRO DA SILVA
Keyword(s):  
Ascorbic Acid ◽  
Quality Index ◽  
Titratable Acidity ◽  
Shape Index ◽  
Additional Treatment ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Maturity Stage ◽  
Flower Opening ◽  
Harvest Maturity

ABSTRACT The aim of this study was to characterize and determine the quality index and the harvest maturity of Eugenia cibrata fruits. Fruits were harvested at 39, 41 and 43 days after sprouting and selected by the larger size. Fruits ripened on the plant until complete abscissions were considered standard for determining the quality index after harvest. Samples were analyzed at harvest day and at two days of storage at temperature of 26 ± 2 ° C and relative humidity of 85-90%. The following items were evaluated: firmness, number of seeds, longitudinal and transversal diameter, shape index, weight of seeds, pulp and fruit, titratable acidity (TA ), soluble solids (SS), ascorbic acid, TA / SS ratio and pulp yield. The experimental design was completely randomized in a split plot scheme in time, with additional treatment. E. cibrata fruit is a round berry with 0.98 shape index; mass of 24.28 g, green epicarp and white endocarp. The maturity stage identified as ideal for harvest occurred from 43 days after flower opening (anthesis). Fruits selected among those with larger sizes also reached physiological maturity and quality similar to those ripened on the plant. The quality index of E. cibrata is pH 2.88; soluble solids of 3.7%; titratable acidity of 3.38% in citric acid; ascorbic acid of 77.05 mg 100g-1, TA / SS ratio of 1.09 and pulp yield of 72.01%.

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