Color Shade Nets Improve Vegetables Quality at Harvest and Maintain Quality During Storage

Summary The photoselective, light-dispersive shade nets can be used as an alternative to protect crops from adverse environmental conditions such as; excessive solar radiation, heat and drought stress, wind and hail, birds, flying pests, thus improving crop’s production, yield and quality. The physiological parameters discussed in the review include: vegetable growth parameters (leaf area, leaf chlorophyll), tissue structure, fruit ripening, physiological disorders, pest and disease incidence, fruit quality parameters (soluble solids content and titratable acidity), bioactive compounds (antioxidant activity, ascorbic acid, carotenoid and flavonoid contents) and aroma volatile compounds at harvest. Also, it is evident in the reviewed literature that light quality influences the biosynthesis, accumulation and retention of vegetable phytochemicals, as well as the decay development during storage. These new strategies to modulate light quality should be conveyed to vegetable producing farmers, thus allowing them to preserve the freshness and post-harvest quality of vegetables for an extended period of time, and to meet the consumers demand for vegetables with high nutritional value all year round. Research on light manipulation in horticultural systems is necessary for a sustainable and market-oriented open field and greenhouse vegetable production in the future.

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Effects of treated agro-industrial wastewater irrigation on tomato processing quality

Italian Journal of Agronomy ◽

10.4081/ija.2015.632 ◽

2015 ◽

Vol 10 (2) ◽

pp. 97 ◽

Cited By ~ 6

Author(s):

Giuseppe Gatta ◽

Angela Libutti ◽

Anna Gagliardi ◽

Grazia Disciglio ◽

Luciano Beneduce ◽

...

Keyword(s):

Industrial Wastewater ◽

Tomato Fruit ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Treated Wastewater ◽

Long Term Effects ◽

Tomato Production ◽

Tomato Processing ◽

Solids Content

This study was designed to determine the qualitative and microbiological impact of two different sources of irrigation water on tomato fruit: groundwater (GW), as the control, and treated agro-industrial wastewater (SW). The mean tomato fruit quality parameters of dry matter, weight, diameter, colour index, pH, soluble solids content, titratable acidity, Ca2+ and Na+ content were not significantly affected by the different water treatments. Conversely, NO3 – contents was significantly higher with GW use, than with SW (2.21 vs 1.62 mg 100 g–1, respectively; P≤0.05). The microbial quality of the tomato fruit was not significantly different across the GW and SW treatments, with no Salmonella spp. isolated from any of the fruit, and the faecal indicators always below 10 CFU g–1. These data show that agro-industrial treated wastewater can be used for irrigation for industrial tomato production once the long-term effects on the agroecosystem have been defined.

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Nondestructive Quality Screening of Green Tomatoes Using Ethylene Gas

HortScience ◽

10.21273/hortsci.31.4.641b ◽

1996 ◽

Vol 31 (4) ◽

pp. 641b-641

Author(s):

F. Maul ◽

S.A. Sargent

Keyword(s):

Ascorbic Acid Content ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Short Exposure ◽

Internal Quality ◽

Soluble Solids Content ◽

Nondestructive Technique ◽

Total Sugars ◽

Solids Content

The effects of prolonged ethylene exposure on external and internal quality parameters of tomato fruits were studied in order to explore the feasibility of its use as a nondestructive technique for screening immature and inferior quality fruit. `Agriset' and `CPT-5' tomatoes were hand harvested at Stage 1 (green) and held at 20°C and 50 ppm ethylene for 1-7 days. Each 24 hours, fruits reaching Stage 2 (breaker) were removed from C2H4 and transferred to 20°C air for subsequent ripening. Tomatoes were considered at edible maturity upon reaching full red-ripe stage and 4 mm deformation and final quality parameters were determined. For both cultivars, fruits which required prolonged C2H4 exposure to reach Stage 2 had lower overall visual appearance. `Agriset' tomatoes which required short exposure times to C2H4 (1 to 3 days) had somewhat higher quality than those requiring prolonged times (4 or 5 days). Days to reach edible maturity were 9.5 and 7.7, respectively. For the short exposure times, peel color was more intense (higher chroma value), while soluble solids content and total sugars were significantly higher (P = 0.05). Quality of `CPT-5' tomatoes was not adversely affected until requiring 6 or 7 days exposure to C2H4. Days to reach edible maturity decreased from an average of 12.5 to 11.0 for 1 to 5 or for 6 to 7 days exposure, respectively. For fruits requiring 7 days exposure, soluble solids content, total sugars and pH were significantly higher than for those reaching Stage 2 in fewer days. There were no significant differences in titratable acidity or ascorbic acid content for either cultivar.

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Quality Parameter Levels of Strawberry Fruit in Response to Different Sound Waves at 1000 Hz with Different dB Values (95, 100, 105 dB)

Agronomy ◽

10.3390/agronomy8070127 ◽

2018 ◽

Vol 8 (7) ◽

pp. 127 ◽

Cited By ~ 2

Author(s):

Halil Ozkurt ◽

Ozlem Altuntas

Keyword(s):

Mechanical Stress ◽

Defense Mechanism ◽

Growth Parameters ◽

Sound Intensity ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Sound Waves ◽

Total Acid ◽

Constant Frequency

All living organisms perceive mechanical signals, regardless of their taxonomic classifications or life habits. Because of their immobility, plants are influenced by a variety of environmental stresses, such as mechanical stress, during their growth and development. Plants develop physiological behaviors to adapt to their environment for long-term development and evolution. Sound-induced stress—an abiotic stress factor—is an example of mechanical stress and is caused by sound waves generated by different sources. This stress has a negative effect on the development and growth of plants. The strawberry plants evaluated in this study were exposed to three different sound intensity levels (95, 100, 105 dB) at a constant frequency of 1000 Hz. In strawberry plants, stress induced by sound waves is thought to trigger increased production of secondary metabolites as a defense mechanism. To determine the effect of sound applications, the fresh and dry weights of the roots and shoots were measured in strawberry plants, and the pH, total soluble solids (Brix), titratable acidity, vitamin C, total sugar, total acid, and total phenols were analyzed in the fruits. Results show that the sound stress, which was produced at a constant frequency (1000 Hz) and different sound levels (95, 100, 105 dB), affects the growth parameters of the plant and several quality parameters of the fruit.

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Quality Parameters of Kiwiberries Grown in the Czech Republic

Acta Horticulturae et Regiotecturae ◽

10.2478/ahr-2020-0005 ◽

2020 ◽

Vol 23 (1) ◽

pp. 17-20

Author(s):

Miroslav Horák

Keyword(s):

Czech Republic ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Climatic Zones ◽

The Czech Republic ◽

Actinidia Arguta ◽

Solids Content ◽

Ascorbic Acids

AbstractThe present study evaluated the quality of kiwiberries produced in the territory of the Czech Republic in 2018 and 2019. Actinidia arguta is a very hardy and flexible species which can produce fully ripe fruits even in the setting of moderate climatic zones unlike commercially available A. chinensis as a variety which needs a longer season with higher temperatures to become fully ripe. Once harvested, the fruit was studied for soluble solids content, titratable acidity, antioxidant activity and the content of malic, citric and ascorbic acids. Unlike commercially available kiwifruits, kiwiberries lack hair and can be consumed unpeeled. The results of the present study confirmed the notable potential of kiwiberries consisting namely in the levels of antioxidants present in the skin of the fruit. Kiwiberry fruits feature a higher level of acidity than is common in conventional commercial varieties of A. chinensis as citric acid is the type of acid prevailing in the fruit at all times.

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187 Effect of Nutrient Source on Quality and Yield of Strawberry Grown in Verticillium-infested Soil

HortScience ◽

10.21273/hortsci.34.3.474d ◽

1999 ◽

Vol 34 (3) ◽

pp. 474D-474

Author(s):

V. Mitchell ◽

C. Brooks ◽

M. Morant

Keyword(s):

Disease Incidence ◽

Titratable Acidity ◽

Threshold Level ◽

Soluble Solids ◽

Organic N ◽

Economic Losses ◽

Infested Soil ◽

Alternative Source ◽

Solids Content ◽

The Impact

Verticillium albo-atrum, a cosmopolitan pathogen that causes wilt of strawberry, can cause economic losses for growers and increased prices for consumers. This study was conducted in 1998 to assess the impact of organically and inorganically supplied N on fruit yield and quality. `Allstar' (resistant) and `Raritan' (susceptible) varieties of strawberry were planted in V. albo-atrum-infested soil that was amended with poultry compost (organic N) or ammonium nitrate (inorganic N). Fruit quality was assessed as titratable acidity (TA), soluble solids content (SSC) using a refractometer, and reducing sugars concentration using a gas chromatography. Disease incidence was below threshold level and did not affect the results of this study. Plants grown in compost amended plots produced an average of 41 fruit, weighing 354 g, compared to the 34.5 fruit weighing 487 g that were harvested from the inorganically amended plots. TA was not affected by the treatments. Overall, yield of `Raritan' was 40% greater than that of `Allstar'. The SSC of `Allstar' was highest in fruit that were produced in compost-amended soil in contrast to that of `Raritan', which was greatest for plants that were grown in the inorganically amended plots. Fruit grown in the inorganically amended plots generally had a higher concentration of glucose and fructose, but sucrose was found only in fruit from the control plots. Poultry compost may be an alternative source of N for producing strawberries but this needs to be further evaluated because of the slower release of nutrients over time.

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Efecto del almacenamiento en atmósferas bajas en oxígeno sobre la calidad e incidencia de escaldado superficial en manzanas Topred / Effect of low-oxygen atmospheres on quality and superficial scald of Topred apples

Food Science and Technology International ◽

10.1177/108201329700300308 ◽

1997 ◽

Vol 3 (3) ◽

pp. 203-211 ◽

Cited By ~ 4

Author(s):

J. Graell ◽

C. Larrigaudiere ◽

M. Vendrell

Keyword(s):

Titratable Acidity ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Low Oxygen ◽

Superficial Scald ◽

Holding Period ◽

Appreciable Increase ◽

Storage Atmosphere ◽

Solids Content

In a 2-year study, Topred (TR) apples harvested from the area of Lleida (NE Spain) were treated with 3 rates (0, 1000 and 2000 ppm) of diphenylamine (DPA) and held in 3 different experimental storage conditions: standard controlled atmosphere (CA) with 3% O2 and 3% CO2; low oxygen (LO) atmosphere with 2% O2 and 2% CO2; ultra-low oxygen (ULO) atmosphere with 1% O2 and 1% CO2. All samples were maintained at 1 °C and 93-94% relative humidity. The incidence of super ficial scald and quality parameters were assessed in February, April and June, after storage plus 1 and 7 days at 20 °C, in samples from each treatment (anti-scald rate and storage atmosphere). Storage in ULO was effective in extending the storage life of the fruit. Firmness retention was better in these fruits than in fruits held in CA and LO storage; generally, after a 7-day post-storage holding period at 20 °C, the differences were maintained. The soluble solids content and titratable acidity were similar for all treatments. These changes were similar for the 2 years studied. Over one season (1993-94) the ULO atmosphere provided the best control of superficial scald in TR apples, although a low concentration of anti-scald was necessary in some cases. During the 7-day post-storage holding period the fruit of all treatments showed an increased incidence of scald, but fruit from the ULO treatment could be considered acceptable for market distribution. Susceptibility of fruit to scald exhib ited seasonal variation; in the 1994-95 season, DPA treatment was necessary to control scald in ULO apples. No appreciable increase in low O2 injury was found in this cultivar held in 1 or 2% O2.

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Quality Parameters in Four Melon Hybrids Stored at Different Temperatures

HortScience ◽

10.21273/hortsci.31.4.643d ◽

1996 ◽

Vol 31 (4) ◽

pp. 643d-643

Author(s):

Juan Manzano ◽

Yolanda Pérez ◽

Douglas Delgado

Keyword(s):

Cucumis Melo ◽

Room Temperature ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Total Sugars ◽

Titratable Acid ◽

Acid Ratio ◽

Different Temperatures ◽

Solids Content

Melon fruit (Cucumis melo L.) from Chando, Concorde, Explorer, and Durango hybrids, collected from a Sante Ines farmer from Rio Tocuyo, were stored at 5, 10, and 18°C and room temperature for 7, 14, and 21 days with the objective of getting the response of melon hybrids in relation to quality characteristics. The soluble solids content and dry matter were not significant in the studied hybrids, titratable acidity was higher at 5°C, Chando had the highest values. Explorer had the highest pH values and soluble solids: titratable acid ratio at room temperature. Reducing and total sugars had the lowest values at 18°C and room temperature, Chando had the highest values. Concorde had the highest values for fresh weight loss at room temperature during 21 days of storage.

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Evaluation of Quality Parameters of Apple Juices Using Near-Infrared Spectroscopy and Chemometrics

Journal of Spectroscopy ◽

10.1155/2018/5191283 ◽

2018 ◽

Vol 2018 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Katarzyna Włodarska ◽

Igor Khmelinskii ◽

Ewa Sikorska

Keyword(s):

Near Infrared ◽

Cross Validation ◽

Nir Spectroscopy ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Soluble Solids Content ◽

Model Optimization ◽

Important Quality ◽

Solids Content

Near-infrared (NIR) spectra were recorded for commercial apple juices. Analysis of these spectra using partial least squares (PLS) regression revealed quantitative relations between the spectra and quality- and taste-related properties of juices: soluble solids content (SSC), titratable acidity (TA), and the ratio of soluble solids content to titratable acidity (SSC/TA). Various spectral preprocessing methods were used for model optimization. The optimal spectral variables were chosen using the jack-knife-based method and different variants of the interval PLS (iPLS) method. The models were cross-validated and evaluated based on the determination coefficients (R2), root-mean-square error of cross-validation (RMSECV), and relative error (RE). The best model for the prediction of SSC (R2 = 0.881, RMSECV = 0.277 °Brix, and RE = 2.37%) was obtained for the first-derivative preprocessed spectra and jack-knife variable selection. The optimal model for TA (R2 = 0.761, RMSECV = 0.239 g/L, and RE = 4.55%) was obtained for smoothed spectra in the range of 6224–5350 cm−1. The best model for the SSC/TA (R2 = 0.843, RMSECV = 0.113, and RE = 5.04%) was obtained for the spectra without preprocessing in the range of 6224–5350 cm−1. The present results show the potential of the NIR spectroscopy for screening the important quality parameters of apple juices.

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Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

Food Science and Technology International ◽

10.1177/1082013220983100 ◽

2021 ◽

pp. 108201322098310

Author(s):

Noelia Castillejo ◽

Ginés Benito Martínez-Hernández ◽

Francisco Artés-Hernández

Keyword(s):

Shelf Life ◽

Antimicrobial Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

Antioxidant Compounds ◽

Color Differences ◽

Total Antioxidant ◽

Sensory Analyses ◽

Solids Content ◽

By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

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Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽

10.3390/foods10030612 ◽

2021 ◽

Vol 10 (3) ◽

pp. 612

Author(s):

Vânia Silva ◽

Sandra Pereira ◽

Alice Vilela ◽

Eunice Bacelar ◽

Francisco Guedes ◽

...

Keyword(s):

Sweet Cherry ◽

Prunus Avium ◽

Sugar Content ◽

Principal Component ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Quality Parameters ◽

Sensory Profile ◽

Soluble Solids ◽

Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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