A COMBINED METHOD OF POST-HARVEST HANDLING OF SWEET CHERRY FRUIT VERSUS FRUIT STORABILITY

The objective of the research was to determine an optimum method of postharvest handling of sweet cherry fruits which may contribute to prolonged shelf-life. The following physical factors were examined – storage temperature: 2–4°C, 6–8°C, 18–20°C; postharvest fruit packaging and treatment: Xtend® CH-49 bags + no exposure to UV-C, Xtend® + exposure to UV-C for 120 s or 600 s, no bagging + no exposure to UV-C, no bagging + UV-C for 120 s or 600 s. UV-C irradiation, regardless of the duration and storage conditions, prolonged the storage life of sweet cherry fruit. During the 14-day period of storage, the smallest weight loss as well as the highest number of fruits suitable for consumption were found after exposure to UV-C for 600 s in both Xtend® bags and flat, exposed polyethylene containers. After 28 days, higher amount of fruits suitable for consumption were found after storage at 2–4°C than at 6–8ºC. The most advantageous postharvest treatment method was placing fruits in containers and irradiating them with UV-C for 600 s. However, statistically similar results were obtained also after packing the fruits in Xtend® bags and irradiating them with UV-C for 600 s as well as placing them in containers and irradiation with UV-C for 120 s. In addition, UV-C irradiated fruits for 120 s and 600 s contained significantly more reducing sugars than non-irradiated fruits after 14 days of storage. UV-C irradiated fruits for 600 s also contained the greatest amount of flavonoids. After 28 days of storage, the highest content of flavonoids and phenols was determined in UV-C exposed fruits stored in containers. In addition, it emerged that storing sweet cherry fruit at 2–4°C without bagging contributed to increased total phenolic content compared with fruit stored in Xtend® bags. Packaging cherry fruit in Xtend® bags is the most reasonable when it stored at 6–8°C and at room temperature.

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Postharvest Handling and Storage of Fresh Cranberries

HortTechnology ◽

10.21273/horttech.13.2.0267 ◽

2003 ◽

Vol 13 (2) ◽

pp. 267-272 ◽

Cited By ~ 4

Author(s):

Charles F. Forney

Keyword(s):

Cultural Practices ◽

Storage Temperature ◽

Mechanical Damage ◽

Storage Conditions ◽

Storage Life ◽

Fruit Storage ◽

Storage Losses ◽

Postharvest Handling ◽

Bog Water ◽

And Storage

High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets for fresh fruit. Storage losses of fresh cranberries are primarily the result of decay and physiological breakdown. Maximizing quality and storage life of fresh cranberries starts in the field with good cultural practices. Proper fertility, pest management, pruning, and sanitation all contribute to the quality and longevity of the fruit. Mechanical damage in the form of bruising must be minimized during harvesting and postharvest handling, including storage, grading, and packaging. In addition, water-harvested fruit should be removed promptly from the bog water. Following harvest, fruit should be cooled quickly to an optimum storage temperature of between 2 and 5 °C (35.6 and 41.0 °F). The development of improved handling, refined storage conditions, and new postharvest treatments hold promise to extend the storage life of fresh cranberries.

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Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

Folia Horticulturae ◽

10.1515/fhort-2017-0011 ◽

2017 ◽

Vol 29 (2) ◽

pp. 113-121 ◽

Cited By ~ 2

Author(s):

Ewa Dziedzic ◽

Jan Błaszczyk ◽

Elżbieta Kaczmarczyk

Keyword(s):

Sweet Cherry ◽

Storage Temperature ◽

Storage Period ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Soluble Solids Content ◽

Fruit Storage ◽

Solids Content ◽

And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

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Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽

10.3390/agriculture11040374 ◽

2021 ◽

Vol 11 (4) ◽

pp. 374

Author(s):

Teresa Szczęsna ◽

Ewa Waś ◽

Piotr Semkiw ◽

Piotr Skubida ◽

Katarzyna Jaśkiewicz ◽

...

Keyword(s):

Chemical Composition ◽

Physicochemical Properties ◽

Physicochemical Parameters ◽

Storage Temperature ◽

Storage Conditions ◽

Different Temperatures ◽

And Storage ◽

Bee Colonies ◽

Temperature Time ◽

Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice

Applied and Environmental Microbiology ◽

10.1128/aem.01400-09 ◽

2009 ◽

Vol 75 (23) ◽

pp. 7409-7416 ◽

Cited By ~ 33

Author(s):

Ana Cláudia N. F. Spinelli ◽

Anderson S. Sant'Ana ◽

Salatir Rodrigues-Junior ◽

Pilar R. Massaguer

Keyword(s):

Orange Juice ◽

Storage Temperature ◽

Growth Parameters ◽

Storage Conditions ◽

Inoculum Level ◽

Alicyclobacillus Acidoterrestris ◽

Time Required ◽

Cold Point ◽

And Storage ◽

A Current

ABSTRACT The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <101 and 101 spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 104 CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.

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Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage

Ciência Rural ◽

10.1590/0103-8478cr20210062 ◽

2022 ◽

Vol 52 (6) ◽

Author(s):

Renar João Bender ◽

Jeffrey Karl Brecht ◽

Elizabeth Amory Baldwin

Keyword(s):

Storage Temperature ◽

Storage Conditions ◽

Controlled Atmosphere Storage ◽

Controlled Atmospheres ◽

Postharvest Handling ◽

Terpene Synthesis ◽

Almost All ◽

Atmosphere Storage ◽

Aroma Components ◽

Green Stage

ABSTRACT: Mango flavor is dependent on cultivar characteristics and postharvest handling procedures. Mangoes harvested with the ripening metabolism initiated develop better flavor than mangoes harvested at the mature-green stage. Different cultivars were harvested at both ripeness stages and evaluated to determine the effect of fruit ripeness, storage temperature and atmosphere on the volatiles present in aroma profiles. Mangoes of the cultivars Haden, Keitt and Tommy Atkins at distinct ripeness stages were stored in controlled atmospheres (CA) with 2, 5 or 21 kPa O2 plus 0, 10 or 25 kPa CO2 at 5, 8, 12 or 15 °C. Terpene concentrations of mangoes stored in air were higher than the concentrations in mangoes stored in CA. The sesquiterpene α-copaene did not present recognizable peaks in almost all elusion sequences. The same result was observed with the monoterpene β-pinene in cv. Haden and cv. Keitt mangoes while in ‘Tommy Atkins’ fruit β-pinene concentrations were below 1.06 µL.L-1. Ethanol and acetaldehyde concentrations were significantly higher in mangoes from 2 kPa O2 storage than those from air storage or the other CA treatments. Terpene synthesis in air or CA storage in all cultivars varied significantly, preventing generalizations as to what storage conditions favor or limit aroma components elution.

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California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

Transactions of the ASABE ◽

10.13031/trans.12709 ◽

2019 ◽

Vol 62 (3) ◽

pp. 661-671 ◽

Cited By ~ 1

Author(s):

Jia Wu ◽

Xiangyang Lin ◽

Shengnan Lin ◽

Paul Chen ◽

Guangwei Huang ◽

...

Keyword(s):

Relative Humidity ◽

Moisture Content ◽

Storage Temperature ◽

Initial Moisture Content ◽

Textural Properties ◽

Storage Conditions ◽

Temperature And Humidity ◽

Lower Temperature ◽

And Storage ◽

Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

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Experimental investigation of compression strength of ventilated corrugated citrus packaging

Packaging Research ◽

10.1515/pacres-2017-0003 ◽

2017 ◽

Vol 2 (1) ◽

pp. 22-27 ◽

Cited By ~ 3

Author(s):

Pankaj B. Pathare ◽

Tarl M. Berry ◽

Umezuruike Linus Opara

Keyword(s):

Compressive Strength ◽

Moisture Content ◽

Compression Strength ◽

Mechanical Performance ◽

Storage Temperature ◽

Citrus Fruit ◽

Storage Condition ◽

Storage Conditions ◽

Airflow Distribution ◽

Postharvest Handling

Abstract Ventilated corrugated paperboard packaging is the most widely type of packaging used in postharvest handling and transportation of fresh horticultural produce, during which the package may be exposed to different environmental conditions. Ventilated packages should be designed in such a way that they can provide uniform airflow distribution without compromising mechanical integrity. This study investigated the effects of different storage conditions (−0.5°C at 90% RH; 4°C at 90% RH, 10° C at 90% RH) on the mechanical performance of two types of ventilated packaging [‘Supervent’ (4.7% vent area) and ‘Standard’ (3.1% vent area)] used for handling citrus fruit. The effects of storage condition on moisture content of package was also studied. Standard packaging showed higher compression strength than supervent packaging, presumably due to less vent area on the package. Maximum compressive strength reduction was found at storage temperature 4°C for both packages. The compressive strength of both packages decreased with increase in moisture content.

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Study on Surface Dot Piting of Lingwu Long Jujubes

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.971-973.262 ◽

2014 ◽

Vol 971-973 ◽

pp. 262-265

Author(s):

Lan Chen ◽

Wei Dong Su ◽

Xiao Bo Zhang ◽

Xi Hong Li ◽

Qi Li ◽

...

Keyword(s):

Storage Disease ◽

Storage Temperature ◽

Significant Negative Correlation ◽

Storage Conditions ◽

Lesion Site ◽

Epidermal Tissue ◽

Crack Band ◽

Flesh Browning ◽

Lower Temperature ◽

And Storage

The experiment was carried to study a new storage disease of Lingwu long jujubes —surface dot piting and its incidence regularity .There was no abnormal fruit at room temperature ,while fruits storage at lower temperature started to appear concave spots on the seventh to tenth day. The size and distribution of spots are irregular ,and flesh browning and ligneous occurred at the lesion site. SEM results showed that relatived to the peel of the healthy fruit, the microstructure of the epidermal tissue of the lesion site was uneven and rough ,which showed large areas of uniform crack band, and the flesh tissue is messy, with varying degrees of wrinkles, looser organization, or seriously damaged. There was significant negative correlation between this new storage disease and storage temperature, whereas no correlation with gas composition, humidity or other storage conditions.

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Effects of Storage Conditions on Physical Properties of Cut Tobacco

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.347-353.3041 ◽

2011 ◽

Vol 347-353 ◽

pp. 3041-3045

Author(s):

Hua Liu ◽

Rong He ◽

Qi Zhong Tan ◽

Zhi Huang ◽

Yan Peng Qi ◽

...

Keyword(s):

Physical Properties ◽

Process Parameters ◽

Storage Temperature ◽

Design Method ◽

Uniform Design ◽

Storage Conditions ◽

Regression Equations ◽

Storage Process ◽

Cut Tobacco ◽

And Storage

In order to research effects of storage conditions on physical properties of cut tobacco, storage temperature, storage humidity and storage time were studied by uniform design method in this paper. Intuitive analysis results showed that the best store process parameters such as storage temperature, humidity and time were 26°C, 61% and 32h respectively. Stepwise regression analysis results indicated storage process parameters affected physical properties of cut tobacco such as moisture content, filling power, proportion of long strands and its conversion extremely. And the regression equations were significant effective. But there was no efficacious regression equation between proportion of small strands of cut tobacco and storage process parameters.

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Comparison of Chemical Compounds and Their Influence on The Taste of Coffee Depending on Green Beans Storage Conditions

10.21203/rs.3.rs-547987/v1 ◽

2021 ◽

Author(s):

Magdalena Zarebska ◽

Natalia Stanek ◽

Krzysztof Barabosz ◽

Anna Jaszkiewicz ◽

Renata Kulesza ◽

...

Keyword(s):

Storage Temperature ◽

Chemical Compounds ◽

Treatment Method ◽

Storage Conditions ◽

Sensory Profile ◽

Roasted Coffee ◽

Green Beans ◽

Grain Processing ◽

Better Than ◽

Natural Way

Abstract Currently, there is no technology for storing green coffee (GC), which results in obtaining high-quality roasted coffee (RC). The aim of this study was evaluating the effects of storage temperature (-10, 5, 10, 18, 20ºC, uncontrolled), post-harvest treatment method (natural (N), washed (W)) and type of packaging material (GrainPro (G), jute (J) bags) on content of chlorogenic acids, caffeine and trigonelline as also on sensory profile of GC from “specialty’ sector after 12 months of measured storage. HPLC results showed that GrainPro bags preserve considered compounds better than jute. Exception was 10oC chamber, where in the samples from jute have been reported higher contents of all analyzed compounds. Also natural way of grain processing retains more assayed compounds. The best results were obtained in 10oC for jute both, natural and washed, where the highest level of all considered compounds were noted. The tendency was supported by the sensory analysis.

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