scholarly journals Extended Shelf Life and Quality of Fresh-cut Papaya Derived from Ripe Fruit Treated with the Ethylene Antagonist 1-Methylcyclopropene

2006 ◽  
Vol 131 (1) ◽  
pp. 97-103 ◽  
Author(s):  
Muharrem Ergun ◽  
Donald J. Huber ◽  
Jiwon Jeong ◽  
Jerry A. Bartz
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Sampling Interval ◽  
Intact Control ◽  
Ethylene Action ◽  
Ethylene Antagonist ◽  
Fresh Cut

The purpose of the present study was to investigate the role of ethylene action, via use of the ethylene antagonist 1-methylcyclopropene (1-MCP), on the senescence and quality of fresh-cut ripe papaya (Carica papaya L. `Sunrise Solo') fruit. Ripe papaya fruit were treated with 2.5 μL·L-1 1-MCP and immediately processed into fresh-cut slices or left intact. At 2-day intervals over 10 days at 5 °C, continuously stored slices were monitored for ethylene production, firmness, electrolyte leakage, color, sensory changes, and pathogen incidence. Slices freshly prepared from intact fruit stored under identical conditions were measured similarly. Ethylene production did not differ significantly between the treatments, although production rates were slightly but consistently higher in slices from intact control compared with intact 1-MCP-treated fruit. Mesocarp firmness of continuously stored slices and slices from fruit stored intact was significantly retained by 1-MCP. Firmness of continuously stored slices from 1-MCP-treated fruit declined 50% compared with 75% for control slices. Firmness of fresh-cut slices prepared from intact control and 1-MCP-treated fruit at each sampling interval declined 26% and 15%, respectively. Electrolyte leakage remained low and changed little in slices freshly prepared from fruit stored intact. Leakage from continuously stored papaya slices increased after 4 days, and after 6 days controls increased significantly compared with stored slices derived from papaya fruit initially treated with the ethylene antagonist. The flesh color of continuously stored slices or slices prepared from fruit stored intact was influenced by 1-MCP only during the later periods of storage. Microbial counts in stored slices or slices prepared at each sampling were generally unaffected by 1-MCP. Informal sensory analysis indicated that the edible shelf life was 6 days in stored slices from 1-MCP-treated fruit compared with 2 to 3 days for stored slices from control fruit.

scholarly journals 1-Methylcyclopropene (1-MCP) for Maintaining Texture Quality of Fresh-cut Tomato

HortScience ◽  
2004 ◽  
Vol 39 (6) ◽  
pp. 1359-1362 ◽  
Author(s):  
Jiwon Jeong ◽  
Jeffrey K. Brecht ◽  
Donald J. Huber ◽  
Steven A. Sargent
Keyword(s):  
Lycopersicon Esculentum ◽  
Developmental Stage ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Chilling Injury ◽  
Fresh Cut ◽  
Textural Changes ◽  
The Relationship

A study was conducted to determine the effect of 1-methylcyclopropene (1-MCP) on textural changes in fresh-cut tomato (Lycopersicon esculentum, Mill.) slices during storage at 5 °C. The relationship between fruit developmental stage and tissue watersoaking development was also determined. Fresh-cut tomato slices prepared from light-red fruit that had been exposed to 1-MCP (1 μL·L-1 for 24 h at 5 °C) retained significantly higher pericarp firmness during storage at 5 °C for 10 d than slices from nontreated fruit or slices stored at 10 or 15 °C and they also had a significantly higher ethylene production maximum. 1-MCP (1 or 10 μL·L-1 for 24 h at 5 °C) had no affect on the firmness of fresh-cut, red tomato slices at 5 °C or on slices prepared from 5 °C-stored, intact red tomatoes. Nor did 1-MCP treatment have a significant effect on electrolyte leakage of tomato slices or intact fruit stored at 5 °C. Slices from fruit of the same developmental stage but with higher initial firmness values had less watersoaking development and responded better to 1-MCP treatment during 8 d storage at 5 °C. 1-MCP (1 μL·L-1) was more effective in reducing watersoaking in light red stage tomato slices when applied at 5 °C for 24 h compared with 1-MCP applied at 10 or 15 °C. Watersoaking development was also more rapid in fresh-cut tomato slices as initial fruit ripeness advanced from breaker to red stage. Our results suggest that watersoaking development in fresh-cut tomato slices is an ethylene-mediated symptom of senescence and not a symptom of chilling injury as had previously been proposed.

Application of the sensory evaluation method when using the accelerated storage technique

2021 ◽  
pp. 15-17
Author(s):  
Елена Анатольевна Юрова ◽  
Татьяна Викторовна Кобзева
Keyword(s):  
Shelf Life ◽  
Evaluation Method ◽  
Main Task ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Accelerated Storage ◽  
Shelf Stable

Основной задачей для обеспечения качества функциональных продуктов длительного хранения является наличие методов оценки срока годности, применение которых позволит оценить не только качество продукта, но и его функциональные свойства на протяжении всего срока годности продукта. В настоящее время установлена возможность разработки методики ускоренного хранения для функциональных продуктов на молочной основе длительного хранения с применением метода ASLT и математического моделирования, исходя из имеющихся наработанных статистических данных по показателям окислительной порчи, содержанию свободных аминокислот и параметрам оценки продуктов гидролиза белка. В данной работе приведена оценка роли органолептического анализа при подтверждении срока годности продукции, рассмотрены основные процессы, влияющие на изменение органолептических характеристик при хранении. По результатам выполненной работы даны рекомендации по использованию метода органолептической оценки применительно к функциональным продуктам на молочной основе при использовании методики ускоренного хранения. The main task for ensuring the quality of functional shelf-stable products is the availability of methods for assessing the shelf life, the use of which will allow not only assessing the quality of the product, but also its functional properties throughout the entire shelf life of the product. Currently, the possibility of developing a method of accelerated storage for functional milk-based products for long-term storage using the ASLT method and mathematical modeling has been established, based on the available accumulated statistical data on indicators of oxidative spoilage, the content of free amino acids and parameters for evaluating protein hydrolysis products. This work evaluates the role of organoleptic analysis in confirming the shelf life of products, considers the main processes that affect the change in organoleptic characteristics during storage. Based on the results of the work performed, recommendations were given on the use of the method of organoleptic assessment in relation to functional milk-based products when using the accelerated storage method.

Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life

2018 ◽  
Vol 243 ◽  
pp. 19-25 ◽  
Author(s):  
Panhui Fan ◽  
Donald J. Huber ◽  
Zihan Su ◽  
Meijiao Hu ◽  
Zhaoyin Gao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fresh Cut

scholarly journals Influence of Pre-Harvest Factors on Postharvest Quality of Fresh-Cut and Baby Leafy Vegetables

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 172 ◽  
Author(s):  
Athanasios Koukounaras ◽  
Filippos Bantis ◽  
Nikolaos Karatolos ◽  
Christos Melissas ◽  
Antonios Vezyroglou
Keyword(s):  
Shelf Life ◽  
Growing Season ◽  
Leafy Vegetables ◽  
Postharvest Quality ◽  
Leaf Position ◽  
Wide Range ◽  
Fresh Cut ◽  
Butterhead Lettuce ◽  
Wild Rocket

Shelf life of horticultural commodities is dependent on postharvest handling but also on a wide range of pre-harvest factors, which include genetic and environmental parameters. This study was conducted to explore the influence of cultivar, leaf position, and piece position on the leaf on visual quality of fresh-cut butterhead lettuce as well as the effect of a wide range of cultivation seasons on the postharvest quality and shelf life of baby leaves (spinach and ‘wild’ rocket). Six butterhead lettuce cultivars were used (cultivated soilless in an unheated plastic greenhouse) while the effect of leaf position on the plant (outer and inner leaves) and the piece position on the leaf (piece one close to the leaf base and piece four close to the top) were also evaluated. Baby leaves were cultivated under an unheated plastic greenhouse for winter production and under a nethouse for the rest of the growing season, with a total of five and seven sampling dates for spinach and ‘wild’ rocket respectively. The cultivar of butterhead lettuce had a significant effect on postharvest quality of fresh-cut product but more important was the piece position on the leaf. When this was closer to the base of the leaf, there was more browning on cut edges and limited shelf life for the fresh-cut lettuce. The result was associated in one tested cultivar with PAL activity, which was higher by 106% for piece one compared to piece four as an average for the whole storage period. The growing season of baby leaves had a great impact on their shelf life, with the season of mild environmental conditions achieving the highest marketability.

Melatonin treatment improves the shelf-life and postharvest quality of table grape (Vitis labrusca L. cv. ‘Fengzao’)

2020 ◽  
Vol 10 (4) ◽  
pp. 665-676
Author(s):  
Ya-Dan Sun ◽  
Da-Long Guo ◽  
Sheng-Di Yang ◽  
He-Cheng Zhang ◽  
Lei-Lei Wang ◽  
...  
Keyword(s):  
Dna Methylation ◽  
Shelf Life ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Vitis Labrusca ◽  
Physiological Indicators ◽  
Treatment Groups ◽  
Table Grapes

BACKGROUND: Melatonin (MT) is an endogenous indoleamine that regulates senescence progression and stress response in plants. OBJECTIVE: Here, we investigated the effect of MT on the shelf-life and postharvest quality of table grapes (Vitis labrusca L. cv. ‘Fengzao’). METHODS: After harvesting, ‘Fengzao’ grapes were immersed in MT solution at various concentrations (0 [as control], 0.05, 0.1, 0.5 and 1.0 mM for 2 h and stored at 24±1 for 15 days. Physiological indicators including weight loss rate, firmness, contents of total soluble solids (TSSs), ascorbic acid (AsA), malondialdehyde (MDA), hydrogen peroxide (H2O2), and activities of catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were investigated. Additionally, the DNA methylation rate of ‘Fengzao’ grapes were measured using the methylation-sensitive amplification polymorphism (MSAP) technique. RESULTS: Application of MT effectively delayed grape senescence in all treatment groups compared with the control, with the longest delay observed in the 0.5 mM treatment. Additionally, the rate of DNA methylation decreased in all the 0.5 mM MT treatment groups, indicating a potential role of MT in demethylation. CONCLUSIONS: Our results suggest that the exogenous application of MT can delay the senescence of grapes during postharvest.

Microbiological and Physiological Attributes of Fresh-Cut Cucumbers in Controlled Atmosphere Storage

2020 ◽  
Vol 83 (10) ◽  
pp. 1718-1725
Author(s):  
YABO WEI ◽  
YANYAN ZHENG ◽  
YUE MA ◽  
JUNMAO TONG ◽  
JIAN ZHANG ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Electrolyte Leakage ◽  
Chlorophyll Concentration ◽  
Control Group ◽  
Controlled Atmosphere ◽  
Cucumis Sativus L ◽  
Controlled Atmosphere Storage ◽  
Fresh Cut ◽  
Atmosphere Storage

ABSTRACT Fresh-cut cucumbers are popular worldwide, but they are prone to spoilage due to tissue damage caused by processing. The effects of controlled atmosphere storage (CAS) at 3% O2 and 7% CO2 or 8% O2 and 2% CO2 on microorganisms and the quality of fresh-cut cucumbers (Cucumis sativus L. cv. Chinese Long) at 4°C and 90% relative humidity were investigated in this study. The results showed that compared with the control group, both controlled atmosphere treatments maintained chlorophyll concentration, appearance, and color of fresh-cut cucumbers effectively; inhibited respiration rate and polyphenoloxidase (PPO) and peroxidase (POD) activity; delayed the decrease in firmness and the increase in relative electrolyte leakage; and inhibited the growth of microorganisms on cucumbers during storage. On day 10, the chlorophyll concentration and firmness of cucumbers stored at 3% O2 and 7% CO2 was 1.15 and 1.04 times that of cucumbers stored at 8% O2 and 2% CO2, respectively. Respiration rate, relative electrolyte leakage, polyphenoloxidase activity, peroxidase activity, and levels of total bacteria, coliforms, and Pseudomonas spp. at 3% O2 and 7% CO2 were 19.79, 6.01, 5.45, 88.50, 18.07, 16.14, and 19.76% lower than at 8% O2 and 2% CO2, respectively. In conclusion, storage at 3% O2 and 7% CO2 was effective in inhibiting microorganisms and maintaining the quality of stored fresh-cut cucumbers. HIGHLIGHTS

scholarly journals Package Atmosphere Affects Postharvest Biology and Quality of Fresh-cut Cilantro Leaves

HortScience ◽  
2004 ◽  
Vol 39 (3) ◽  
pp. 567-570 ◽  
Author(s):  
Yaguang Luo ◽  
James L. McEvoy ◽  
Marian R. Wachtel ◽  
Ji Gang Kim ◽  
Yun Huang
Keyword(s):  
Electrolyte Leakage ◽  
Transmission Rate ◽  
Storage Period ◽  
Visual Quality ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
Oxygen Transmission Rate ◽  
Fresh Cut ◽  
Over Time

Experiments were conducted to develop a modified atmosphere packaging system for fresh-cut cilantro (Coriandrum sativum L.) leaves, and to determine the effect of package film oxygen transmission rate (OTR) on package atmosphere and the consequence on quality and microbiology of the product. Package film OTR significantly (P < 0.001) influenced the package atmospheres and the resultant postharvest physiology and quality of fresh-cut cilantro leaves under the tested package configuration (bag size 19 × 22 cm, product fill weight 85 g/bag) and storage condition (0 °C). Oxygen and carbon dioxide levels of the packages prepared with 3500 mL·d-1·m-2 OTR films equilibrated at 1.5 to 2.3 kPa and 3.6 to 4.1 kPa, respectively, on day 3 and maintained this level throughout the storage. The gas compositions of the packages with 6200 mL·d-1·m-2 OTR films showed a similar trend, except they equilibrated at a higher O2 (3.6 to 5.6 kPa) and lower CO2 (2.7 to 3.3 kPa) level. Fresh-cut cilantro leaves in both packages exhibited the highest tissue integrity as evidenced by the lowest tissue electrolyte leakage, with high overall visual quality scores (like moderately to like very much) at the end of 14 days storage. However, atmospheres in 1700 mL·d-1·m-2 OTR film packages displayed a rapid depletion of O2 and accumulation of CO2, with essentially no O2 (≈0.02 kPa) and high CO2 (7.7 to 9.0 kPa) levels inside the packages from day 6 until the end of storage. A rapid increase in tissue electrolyte leakage was observed in cilantro leaves in these packages starting on day 6, increasing 6-fold at the end of the storage period. Products in these packages developed a strong off-odor, accompanied by a rapid loss of typical aroma and overall visual quality, with an unacceptable quality rating at the end of storage (dislike slightly). Samples packaged in perforated bags (without modified atmosphere) lost moisture over time, and small numbers of wilted leaves were seen. There was a slow but significant (P < 0.001) increase in aerobic organisms over time with no significant (P > 0.05) difference among treatments. There was an increase in anaerobic microorganisms on cilantro leaves packaged in 1700 mL·d-1·m-2 OTR film, although only ≈0.5 log cfu/g difference was observed among the treatments and over time.

scholarly journals Postharvest Physiology and Quality of Cilantro (Coriandrum sativum L.)

HortScience ◽  
1997 ◽  
Vol 32 (1) ◽  
pp. 104-107 ◽  
Author(s):  
Julio Loaiza ◽  
Marita Cantwell
Keyword(s):  
Shelf Life ◽  
Chlorophyll Content ◽  
Ethylene Production ◽  
Visual Quality ◽  
Storage Conditions ◽  
Coriandrum Sativum ◽  
Production Rates ◽  
Controlled Atmospheres ◽  
Respiration Rates

Respiration rates of freshly harvested cilantro were moderately high (CO2 at 15 to 20 μL·g-1·h-1) and ethylene production rates were low (<0.2 nL·g-1·h-1) at 5 °C and were typical of green leafy tissues. Cilantro stored in darkness at a range of temperatures in air or controlled atmospheres was evaluated periodically for visual quality, decay, aroma, off-odor, color, and chlorophyll content. Cilantro stored in air at 0 °C had good visual quality for 18 to 22 days, while at 5 and 7.5 °C good quality was maintained for about 14 and 7 days, respectively. An atmosphere of air plus 5% or 9% CO2 extended the shelf-life of cilantro stored at 7.5 °C to about 14 days. Quality of cilantro stored in 3% O2plus CO2 was similar to that stored in air plus CO2. Atmospheres enriched with 9% to 10% CO2 caused dark lesions after 18 days; 20% CO2 caused severe injury after 7 days. Although visual quality could be maintained for up to 22 days, typical cilantro aroma decreased notably after 14 days, regardless of storage conditions.

scholarly journals Sensory and Analytical Analyses of Fruit Quality Constituents of Fresh-cut Orange- and Green-fleshed Honeydews and Orange-fleshed Cantaloupe

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 806B-806
Author(s):  
Robert A. Saftner* ◽  
Judith A. Abbott ◽  
Gene E. Lester
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Soluble Solids ◽  
Eating Quality ◽  
Production Rates ◽  
Breeding Lines ◽  
Retail Markets ◽  
Fresh Cut

New fresh-cut melon products prepared from orange-fleshed honeydews have recently become available in retail markets. We compared fresh-cut chunks of orange-fleshed honeydew (`Temptation' and four breeding lines), green-fleshed honeydew (`Honey Brew'), and cantaloupe (`Cruiser'). All genotypes had similar respiration and ethylene production rates and soluble solids contents: genotype means for soluble solids contents were between 9.4% and 10.1 %. Five hundred untrained consumers preferred the flavor, texture, and overall eating quality of the orange honeydews to the green cultivar, with `Temptation' scoring highest. `Temptation' chunks were less firm at the time of processing and after 12 days storage than chunks prepared from all other genotypes. The color of orange-fleshed honeydew chunks was intermediate between that of cantaloupe and green-fleshed honeydew and the color was maintained during 12 days storage. Total aromatic volatiles from juice extracts of orange-fleshed honeydew chunks was 1.2 to 4.7 times higher than that of green-fleshed honeydew extracts and volatiles from cantaloupe was >4.8 fold greater than extracts from `Temptation' and >9.3 fold higher than that of other honeydew extracts. Many individual volatiles were identical in cantaloupe and honeydews; however, honeydew genotypes, particularly the orange-pigmented types, were distinctive from cantaloupe in having relatively high levels of various nonenyl and nonadienyl acetates of uncharacterized aromas. The results indicate that `Temptation' and other orange-fleshed honeydews are a promising new melon type for fresh-cut processing.

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