scholarly journals Storage and Quality of Apples ‘Reinette Simirenko’, Depending on the Dose of Post-Harvest Treatment with Ethylene Inhibitor 1-MCP

2018 ◽  
Vol 26 (2) ◽  
pp. 95-102
Author(s):  
Oleksandr Melnyk ◽  
Olha Drozd ◽  
Ihor Melnyk
Keyword(s):  
Ethylene Production ◽  
Titratable Acidity ◽  
Fruit Rot ◽  
Soluble Solids ◽  
Recommended Dose ◽  
Post Harvest ◽  
Weight Losses ◽  
Ethylene Inhibitor ◽  
Significant Difference ◽  
Solids Content

AbstractNatural weight losses, flesh and core browning, senescent breakdown and fruit rot, ethylene-production, firmness, soluble solids content, titratable acidity and taste of apple ‘Reinette Simirenko’ during storage, depending on the dose of postharvest treatment with 1-methylcyclopropene (1-MCP) were studied. Fruits were collected in harvesting maturity and treated with 1-MCP at the recommended dose of 1000 ppb (SmartFreshTM 0.068 g·m−3) and experimental doses of 750 ppb (75% of the recommended dose) and 500 ppb (50%). Apples were stored at 2 ± 1 °C and air humidity 85–90%. After seven months of cold storage, irrespective of dose of 1-MCP, on the 20th day of shelf-life, ethylene production from the treated apples was 3.9–5.3 times lower than that of the untreated ones. During the seven months of storage, fruits with post-harvest treatment had high firmness – 8.8–9.0 kg without a significant difference in range of 500–1000 ppb 1-MCP. 1-MCP treatment provides 0.6–1.0% higher content of soluble solids (highest level is for the treatment of 750 and 1000 ppb). Content of titratable acidity was higher by 1.4–1.7 times (the highest acidity was at 1000 ppb and, respectively, 1.1 and 1.2 times lower when treated with doses of 750 and 500 ppb). There was no skin browning and senescent breakdown and no flesh browning at 750 and 1000 ppb, and no fruit rot at 1000 ppb. When smaller doses (as recommended) are applied, a more harmonious taste of apples without reducing storage ability is achieved.

scholarly journals Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

2010 ◽  
Vol 1 (2) ◽  
pp. 79
Author(s):  
Michel Shoiti Tamura ◽  
Roselene Ferreira Oliveira ◽  
Simone Correia Molina ◽  
Edmar Clemente
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Post Harvest ◽  
Physical Chemical ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Solids Content

<p>From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged &lsquo;Tahity&rsquo; acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in &deg;Brix); titratable acidity (in g of citric acid. 100mL<sup>-1</sup>); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL<sup>-1</sup>) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20</p>

scholarly journals Postharvest Quality of Grape Tomatoes Treated with 1-Methylcyclopropene at Advanced Ripeness Stages

HortScience ◽  
2006 ◽  
Vol 41 (1) ◽  
pp. 183-187 ◽  
Author(s):  
Muharrem Ergun ◽  
Steven A. Sargent ◽  
Donald J. Huber
Keyword(s):  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Respiration Rates ◽  
Total Titratable Acidity ◽  
Solids Content

Grape tomatoes (Lycopersicon esculentum Mill. `Santa') harvested at light-red (>90% color) and full-red stages were treated with 1 μL·L–1 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C and stored at 20 °C. After 1 day of storage, fruit harvested at light-red stage treated with 1-MCP had a 56% lower respiration rate than untreated fruit. By day 7, respiration rates of the two treatments had converged at about 2 mL·kg–1·h–1. Ethylene production of light-red stage tomatoes treated with 1-MPC was 24% lower than untreated during storage, with rates converging by day 11. For fruit harvested full-red, 1-MCP had similar effects on respiration and ethylene production, although convergence occurred earlier, by day 5. Subsequent tests were conducted only with fruit harvested at full-red stage, since fruit harvested at the light-red stage had lower soluble solids content (4.3%) than fruit harvested at the full-red stage (5.5%). Several combinations of 1-MCP concentrations and exposure times were applied at 20 °C: 1 μL·L–1 for 24 h, 5 μL·L–1 for 6 or 12 h, 25 μL·L–1 for 6 or 12 h, and 50 μL·L–1 for 6 or 12 h; following the respective pretreatment fruits were stored at 20 °C. 1-MCP pretreatment extended marketable life by 1 d, irrespective of pretreatment regime, where untreated and pretreated fruit remained marketable (<15% of fruit soft, decayed and/or shriveled) for 6 and 7 d, respectively. However, 1-MCP did not affect whole fruit firmness, epidermal color, internal color, soluble solids content (6.5%), total titratable acidity (0.64%), or pH (4.3). In a third test simulating commercial handling procedures, full-red harvested tomatoes were treated with 1 μL·L–1 1-MCP for 24 h at either 13 or 20 °C, stored for 4 d at 13 °C, and then transferred to 20 °C. Under these conditions, marketable life for untreated and 1-MCP-treated tomatoes was 7 and 8 d, respectively.

scholarly journals (199) Effect of Harvest Maturity on Quality of Pear Salad

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1051B-1051
Author(s):  
Jinhe Bai ◽  
Kristi Barckley ◽  
John Manthey
Keyword(s):  
Sensory Evaluation ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Commercial Harvest ◽  
Cutting Surface ◽  
Significant Difference ◽  
Solids Content ◽  
Harvest Maturity

Pear texture is similar to that of apple—firm and crispy—and is one of the potential alternatives to apple. However, at a crispy stage the taste is flat. Improving the taste of pears is considered the key to the success of pear salad. This study evaluated the effect of harvest maturity on the quality of pear salad. Fruit were harvested at commercial maturity or 1 month delayed. After 2 and 5 months (1 and 4 months for delayed harvested fruit) of storage at –1 °C, fruit were sliced (eight to 10 wedges per fruit), treated with an anti-browning dip, packaged in zip-lock bags (10 pieces per bag), and stored at 1 °C for up to 21 days. Delayed harvested fruit were larger in size (≈12.5% increase in weight), had lower flesh firmness (≈5 N decrease), lower titratable acidity content (≈20% decrease), and a lower phenolic content (≈45% decrease in pulp). There was no significant difference in soluble solids content. After 2 months of storage, ethylene production and respiration rate were initially lower in delayed harvested fruit in either the intact fruit or cut slices, but tended to similar after 7 days in storage. Sensory evaluation results show that about 80% of the panel preferred delayed-harvested fruit over commercial harvest, especially in terms of visual quality (71% to 92%), sweetness (75% to 93%), taste (69% to 92%), texture of skin (61% to 92%), texture of flesh (53% to 92%), and overall quality (73% to 92%) during 21 days of storage at 1 °C. After 5 months of storage, cutting surface was dry-looking in delayed harvested fruit. However, sensory evaluation showed panels still preferred the delayed-harvested fruit. The results indicate that salad quality of pears can be improved by delaying harvest.

scholarly journals Hot Water Treatment of Postharvest Mei Fruit to Delay Ripening

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 737-740 ◽  
Author(s):  
Zisheng Luo
Keyword(s):  
Water Treatment ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Fruit Softening ◽  
Hot Water Treatment ◽  
Chlorophyll Breakdown ◽  
Peel Color ◽  
Solids Content

Mei (Prunus mume `Daqinghe') fruit were immersed in 20 °C (control), 47 °C (HWT47), 50 °C (HWT50), or 53°C (HWT53) water for 3 min after harvest, then stored at 20 °C. Firmness, peel color, chlorophyll, chlorophyllase activity, soluble solids content (SSC), titratable acidity (TA), respiration, ethylene production, and pectinmethylesterase (PME) and polygalacturonase (PG) activity were monitored to determine the effects of hot water treatment in delaying fruit ripening. Control fruit displayed a typical climacteric pattern of respiration and ethylene production. Peak CO2 production and ethylene production were observed 6 days after harvest. Fruit softening was accompanied by decreases in hue angle, chlorophyll content, SSC, and TA and increases in chlorophyllase and PME and PG activity. Hot water treatment delayed the onset of the climacteric peaks of CO2 and ethylene production. The delays were associated with delays in fruit softening, consistent with lags in the rise of PME and PG activity; delays in yellowing and chlorophyll breakdown, consistent with lags in the rise of chlorophyllase activity; and delays in loss of SSC and TA. The shelf life of fruit increased by 6 days, or 60%, with HWT47, and by 8 days, or 80%, with HWT50 or HWT53.

Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene

2006 ◽  
Vol 12 (5) ◽  
pp. 437-443 ◽  
Author(s):  
A. P. Candan ◽  
J. Graell ◽  
C. Crisosto ◽  
C. Larrigaudière
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Changes ◽  
Soluble Solids Content ◽  
Life Changes ◽  
Flesh Colour ◽  
Solids Content

Rapid softening is one of the most important factors that limits the market life of plums. To avoid this problem, ‘Blackamber’ plums were treated with 0, 150, 300 and 600ppb of 1-methylcyclopropene (1- MCP) and their quality evaluated after 15, 30 and 50 days of storage at 0°C, immediately and after 6 days at 25°C. 1-MCP treatment effectively decreased ethylene production during storage and shelf-life in fruits kept 15 and 30 days at 0°C. In contrast, fruits kept for 50 days at 0°C showed a significant increase in ethylene production during shelf-life. Changes in ethylene production by 1-MCP were associated with a decrease of firmness loss and maintenance of titratable acidity but not with the development of red flesh colour. Soluble solids content of the fruit was not affected by the 1-MCP treatment. In this assay no significant symptoms of chilling injury (CI) or rot were observed. Overall, the results presented in this assay ascertained ethylene on quality changes in ‘Blackamber’ plums. They also showed that 1- MCP could be considered commercially to improve the storage life and resistance to mechanical bruising in ‘Blackamber’ plums without prejudicial effects on quality.

scholarly journals Effect of pre-harvest calcium silicate on post-harvest quality of tomatoes

2020 ◽  
Vol 9 (11) ◽  
pp. e74791110148
Author(s):  
Pablo Wenderson Ribeiro Coutinho ◽  
Márcia de Moraes Echer ◽  
Gilberto Costa Braga ◽  
Vandeir Francisco Guimarães ◽  
Maria do Carmo Lana ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Ethylene Production ◽  
Calcium Silicate ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Post Harvest ◽  
Polygalacturonase Activity ◽  
Fruit Respiration

The present work evaluated the influence of calcium silicate on the polygalacturonase enzyme activity, respiration, ethylene, and the physicochemical characteristics on the post-harvest quality of two tomato hybrids. The experimental design was of randomized blocks, with four repetitions in protected cultivation environment. The treatments were distributed in a 2 x 5 factorial scheme, corresponding to the hybrids (Ivety and Natalia) and five doses of calcium silicate (0, 150, 300, 450 and 600 kg ha-1), which were applied on the same day as the pots were filled. Evaluations were carried out on the fruits, namely: ethylene production, fruit respiration, firmness, number of loculus, polygalacturonase activity, total carotenoids, lycopene, phenolic compounds, soluble solids content, pH, titratable acidity and ascorbic acid content.  The application of calcium silicate provided the reduction of ethylene production and fruit respiration. Natalia hybrid showed low polygalacturonase activity, this difference being due to genetic variabilityThe increase of calcium silicate doses provided the reduction of polygalacturonase enzyme concentration due to its constitution in the cell wall. The concentrations of lycopene, phenolic compounds, soluble solids, pH, titratable acidity and ascorbic acid in the fruits increased in response to the increasing doses of calcium silicate for 'Ivety'. Hybrids present distinct behaviors on the influence of the fertilization of tomatoes with calcium silicate, which can increase the post-harvest conservation and improve the physical-chemical characteristics of tomato fruits.

scholarly journals Ripening Development and Quality of Melting and Non-melting Flesh Peach Cultivars

HortScience ◽  
2012 ◽  
Vol 47 (7) ◽  
pp. 879-885 ◽  
Author(s):  
Ming-Wei S. Kao ◽  
Jeffrey K. Brecht ◽  
Jeffrey G. Williamson ◽  
Donald J. Huber
Keyword(s):  
Ethylene Production ◽  
Prunus Persica ◽  
Storage Period ◽  
Titratable Acidity ◽  
Pectin Methylesterase ◽  
Biochemical Properties ◽  
Soluble Solids ◽  
Cell Wall Modification ◽  
Advanced Stages ◽  
Solids Content

Some physiological and biochemical properties of melting flesh (MF) and non-melting flesh (NMF) peaches [Prunus persica (L.) Batsch] were determined during ripening for 5 days at 20 °C. Respiration rates and ethylene production of MF ‘Flordaprince’, MF ‘TropicBeauty’, NMF ‘UFSun’, and NMF ‘Gulfking’ were measured at different harvest skin ground color-based maturity stages. The MF cultivars at harvest were mostly preclimacteric or at the onset of ripening. The NMF cultivars generally had higher ethylene production at harvest and throughout ripening than the MF cultivars; thus, the NMF fruit had started ripening on the tree before harvest. Some of the NMF fruit harvested at more advanced stages quickly became postclimacteric during the storage period. Quality determination after fruit ripening showed that MF ‘TropicBeauty’ had the highest soluble solids content (SSC), but also the highest titratable acidity (TA). The NMF cultivars had lower TA than the MF cultivars. NMF ‘Gulfking’ consistently had high SSC/TA, which was the result of it having the lowest TA. The NMF cultivars retained firmer texture than the MF cultivars during ripening. The flesh firmness of the NMF cultivars was four to five times greater than that of the MF cultivars. To investigate the reason for this significant textural difference, the activities of the cell wall modification enzymes pectin methylesterase (PME) and polygalacturonase (PG) were quantified in all four cultivars at advanced ripeness stages. PME activity appeared to be more directly related with peach fruit softening than PG activity.

Influence du milieu de culture et du cultivar sur la qualité et la conservation post-récolte de la tomate hydroponique de serre

1996 ◽  
Vol 76 (3) ◽  
pp. 515-519 ◽  
Author(s):  
M. Mzouri ◽  
A. Gosselin ◽  
J. Makhlouf
Keyword(s):  
Lycopersicon Esculentum ◽  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Planting Density ◽  
Tomato Cultivar ◽  
Post Harvest ◽  
Lycopersicon Esculentum Mill ◽  
Significant Difference ◽  
Marketable Fruit

Plants of nine tomato cultivar (Lycopersicon esculentum Mill.) of contrasting breeding origins where grown under two growing systems using the nutritive film technique (NFT) and a peat substrate. Planting density was 3 plants m−2. Yield of marketable fruit, culls and four fruit quality parameters (texture, colour, titratable acidity and total soluble solids) were measured at harvest and over 28 d post-harvest. Two varieties were used: Trust, one of the most popular cultivars in Canada, and Cencara a newly released cultivar with long-keeping quality. Over a 21-wk harvest period there was no significant difference for yield or for post-harvest characteristics between the two growth substrates. Trust produced highest yields, compared to the other cultivars, followed by Bounty with a yield 1.6 kg m−2 lower. Bounty and Panther yielded significantly greater masses of marketable fruit than the other cultivars. The new cultivar Cencara showed significantly lower total and marketable yields than the other cultivars, because of the small size of its fruit. At harvest and in storage, Cencara showed better keeping qualities than Trust, while the latter had better eating qualities. Key words: Peat substrate, nutritive film technique, tomato, Lycopersicon esculentum Mill.

scholarly journals Ripening Physiology in `Navaho' Thornless Blackberries: Color, Respiration, Ethylene Production, Softening, and Compositional Changes

2000 ◽  
Vol 125 (3) ◽  
pp. 357-363 ◽  
Author(s):  
P. Perkins-Veazie ◽  
J.R. Clark ◽  
D.J. Huber ◽  
E.A. Baldwin
Keyword(s):  
Ethylene Production ◽  
Acc Oxidase ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Uronic Acids ◽  
Thornless Blackberry ◽  
Solids Content ◽  
Volatile Production

Fruit were harvested from an erect, thornless blackberry (Rubus L. subgenus Rubus Watson, `Navaho' to study ripening changes. Soluble solids content increased between the red (unripe) and dull-black (overripe) stages of ripening while titratable acidity decreased sharply between the mottled and shiny-black ripeness stages. Anthocyanin content increased sharply between the mottled and shiny-black stages. Firmness of drupelet and receptacle tissues decreased between the mottled and shiny-black stages of ripeness. In whole blackberries, total uronic acids decreased, and water soluble uronic acids increased between the green-red and shiny-black ripeness stages. Volatile production paralleled ripening changes, and was highest in dull-black fruit, with alcohols and aldehydes predominating. Respiration of intact fruit maintained in water decreased between the green and red ripeness stages and increased at the mottled (part-black) and black ripeness stages. Ethylene production remained below 10 nmol·kg-1·h-1 until the dull-black (overripe) stage of maturity. Free 1-aminocyclopropane-1-carboxylic acid (ACC) and ACC oxidase did not increase in berries until the shiny-black stage, corresponding with the onset of detectable ethylene production. ACC oxidase activity decreased in the drupelet tissue (0.5 to 0.01 μmol·kg-1·h-1) and increased in the receptacle tissue (2 to 3.8 μmol·kg-1·h-1) as fruit changed from red to dull black. These results indicate that ripening in blackberries may be initiated in the receptacle tissue. Ripening in blackberries is likely independent of ethylene, but ethylene may regulate berry detachment from pedicels, thus controlling timing of fruit harvests.

scholarly journals Effects of 1-Methylcyclopropene Treatment on Fruit Quality during Cold Storage in Apple Cultivars Grown in Korea

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 338
Author(s):  
Jingi Yoo ◽  
Nay Myo Win ◽  
Hyunggon Mang ◽  
Young-Je Cho ◽  
Hee-Young Jung ◽  
...  
Keyword(s):  
Ethylene Production ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Factors Associated ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physiological And Biochemical

The effect of 1-methylcyclopropene (1-MCP) treatment on improving the storability of four apple cultivars (‘Hwangok’, ‘Picnic’, ‘Gamhong’, and ‘Fuji’) was investigated by analyzing the physiological and biochemical factors associated with their postharvest quality attributes. The flesh firmness, titratable acidity, and soluble solids content of the cultivars were higher in treated fruits than untreated fruits, while the opposite results were observed for ethylene production. In the treated fruits, the traits affected by 1-MCP varied depending on the cultivars used. Higher firmness and lower ethylene production were observed in the ‘Hwangok’ and ‘Picnic’ than ‘Gamhong’ and ‘Fuji’ cultivars. However, 1-MCP only affected weight loss in the ‘Gamhong’ cultivar, while the sugar content was affected in all of the cultivars except ‘Hwangok’. When analyzing cell wall hydrolase activities, 1-MCP differently affected the activities (β-galactosidase, α-galactosidase, β-glucosidase, α-mannosidase, β-xylosidase, and β-arabinosidase), with greater effects in the ‘Fuji’ and ‘Picnic’ cultivars and moderate effects in the ‘Gamhong’ and ‘Hwangok’ cultivars. In this study, the suppression of ethylene production by 1-MCP was positively associated with a transcriptional decrease in the ethylene biosynthesis genes MdACS1 and MdACO1. Overall, this study suggests that 1-MCP distinctly enhanced the storability of all apple cultivars, with a greater effect on ‘Hwangok’.

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