scholarly journals Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry, Raspberry and Strawberry Fruits After Cold Storage

2016 ◽  
Vol 4 (12) ◽  
pp. 1127 ◽  
Author(s):  
Tamar Turmanidze ◽  
Levan Gulua ◽  
Merab Jgenti ◽  
Louise Wicker
Keyword(s):  
Calcium Chloride ◽  
Cold Storage ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Chloride Content ◽  
Soluble Solids ◽  
Fruit Samples ◽  
Total Titratable Acidity ◽  
Positive Effect

Post-harvested blackberry, raspberry and strawberry fruits were immediately treated with 1% and 2% calcium chloride by immersion at 20 ± 1°C for 2.5 min and kept for 8 days at 0 ± 0.5°C and relative humidity (RH) 90 ± 5%. The application of calcium did not significantly effect on total titratable acidity, pH and total soluble solids. Maximum weight lost was observed for untreated berries and minimum lost was observed for fruits treated with 2% calcium chloride. After storage, ascorbic acid content was significantly higher in samples of blackberry, raspberry and strawberry fruits subjected to 2% calcium chloride dip. Treatment of blackberry, raspberry and strawberry fruits with calcium chloride had a positive effect on retention of total polyphenols content during the storage period. Depletion of antioxidant capacity of untreated fresh blackberry fruits during 8 days cold storage was 25%; raspberries and strawberries - 34 and 26 % respectively. Whereas depletion of antioxidant activity in the 2% calcium chloride treated samples of these fruits was 8, 22 and 11% respectively. In case of storage of untreated blackberry fruits content of cyanidin-3-O-monoglucoside decreased by 6.33 mg per 100 g of fruit. While, in fruit samples treated with 1 and 2% calcium chloride content of cyanidin-3-O-monoglucoside decreased by 32.06 and 11.35 mg per 100 g of fruit, respectively. Content of pelargonidin 3–O- monoglucoside increased by 2.29 mg per 100 g of the untreated blackberry fruits and by 26.87 and 8.45 mg per 100 g of fruits treated with 1 and 2% calcium chloride respectively. Change of content of cyanidin 3–O- (6 - p – coumaroyl - glucoside) in blackberry fruits was not statistically significant.

scholarly journals Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry Fruit During Storage

2016 ◽  
Vol 2 (2) ◽  
pp. 36 ◽  
Author(s):  
Tamar Turmanidze ◽  
Levan Gulua ◽  
Merab Jgenti ◽  
Louise Wicker
Keyword(s):  
Ascorbic Acid ◽  
Relative Humidity ◽  
Calcium Chloride ◽  
Control Sample ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Soluble Solids ◽  
Total Titratable Acidity

Post-harvested blackberry fruits were immediately treated with 1% and 2% calcium chloride by immersion at 20 ± 1<sup>º</sup>C for 2.5 min and kept for 8 days at 0 ± 0,5<sup>º</sup>C and Relative Humidity (RH) 90 ± 5%.  The application of calcium did not significantly effect on total titratable acidity, pH and   total soluble solids. The blackberry fruits treated with 1% and 2% Calcium chloride increased their ascorbic acid content by 15.7 and 37.5% respectively. Content of cyanidin-3-O-monoglucoside decreased by 6.33, 32.06 and 11.35 mg per 100 g of fruit in case of storage of untreated, treated with 1 and 2%   calcium chloride respectively. Content of pelargonidin 3 – O - monoglucoside increased respectively by 2.29, 26.87 and 8.45 mg per 100 g fruits. Change of content of cyanidin 3 – O - (6 - p – coumaroyl - glucoside) was not statistically significant.  Reduction in polyphenols content of control sample by 13.6% reflected in reduction of antioxidant potential by 25%. In the samples treated with 1 and 2%   calcium chloride reduction of polyphenols content by 12.4 and 7.5 % caused reduction of antioxidant potential by 15.6 and 8.7% respectively.

scholarly journals Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 833-841 ◽  
Author(s):  
Danielle Fabíola Pereira Silva ◽  
Mariana Rodrigues Ribeiro ◽  
José Osmar da Costa e Silva ◽  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

Use of Modified Atmosphere Packaging to Manage Quality of Green Garlic Leaves during Cold Storage Period

2020 ◽  
pp. 550
Author(s):  
Selen Akan ◽  
Özge Horzum
Keyword(s):  
Chlorophyll Content ◽  
Cold Storage ◽  
Pearson Correlation ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Phenolic

Green garlic leaves are consumed as fresh and cooked in Turkey and in some part of the world such as Asia, America and Africa. This crop could be considered as a promising export product in Turkey’s exportation volume. For this reason, we investigated how different package materials such as low-density polyethylene (LDPE) and closed polypropylene transparent boxes (CPTB) maintain some quality parameters of green garlic (Allim sativum L.) leaves. For that purpose, garlic leaves were stored at 10 °C and 80±5% relative humidity for 12 days after cutting, pre-cooling and packaging. Weight loss (WL),  soluble solids content (SSC), titratable acidity (TA), chlorophyll content as SPAD reading, visual quality (VQ), color, total phenolic content (TPC) and total antioxidant capacity (TAC) were measured at 3, 6, 9 and 12 days during storage period. Our results indicated that both packaging materials significantly maintained (P ≤ 0.05) WL, TA, chlorophyll content, VQ and TPC compared to controls (unpacked samples). Pearson Correlation tests showed that WL, color (L*, b*), TA and TAC could be used as marker to determine storage life of green garlic leaves. In addition, CPTB package is more effective in maintaining quality of green garlic leaves during cold storage.

scholarly journals Hasat Sonrası Bazı Uygulamaların Autumn Giant Erik Çeşidinin Muhafaza Performansı Üzerine Etkisi

2020 ◽  
Vol 8 (2) ◽  
pp. 504
Author(s):  
Feyza Nur Dursun ◽  
Erdinc Bal
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Properties

In this study, the effect of postharvest salicylic acid (2 mM), oxalic acid (5 mM), putrescine (2 mM) and calcium (4% CaCl2) applications on storage performance of Autumn Giant plum fruit were investigated. After applications, plum fruits were placed in modified atmosphere packaging (MAP) and stored for 40 days at 85-90% relative humidity conditions at 0.5±0.5°C. In order to determine the fruit quality characteristics after treatments, weight loss, soluble solids content, titratable acidity, fruit firmness, ascorbic acid, total flavonoids, total phenolics and total antioxidant content analysis were performed at 10 days’ intervals. According to the results, the effect of applications on weight loss was not significant. The maximum decrease in flesh firmness, titratable acid and ascorbic acid content during storage was determined in control fruits. Although fluctuations in the form of increase or decrease in biochemical compounds were generally observed, decreases occurred according to harvest value at the end of storage period. Considering all measurements and evaluations, it was determined that application of salicylic acid and putrescine had a more positive effect on preservation of fruit quality properties and biochemical content of Autumn Giant plum cultivar during storage than other applications.

Influence of Storage Period on the Postharvest Characteristics of Five Mango (Mangifera indica L.) Cultivars

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 457d-457
Author(s):  
Judith Zambrano ◽  
Willian Materano ◽  
Sagrario Briceño
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Starch Content ◽  
Mangifera Indica ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Peel Color ◽  
Solids Content

Five mangos cultivars (Mangifera indica L., `Palmer', `Keitt', `Spring Field', `Kent', and `Anderson') were harvested at the preclimacteric stage. Fruits were selected for study that were uniform and free of visual defects and stored for 18 days at 10 °C, 90% to 95 % RH. Fruits were evaluated every 3 days for pulp and peel color, total soluble solids, titratable acidity, ascorbic acid content, and total and reducing sugars. Pulp and peel color parameters (lightness, hue, and chroma) were significantly different among cultivars. The soluble solids content, ascorbic acid, and starch content changed significantly during storage and were significantly different among cultivars. Total and reducing sugars content did not change significantly after 10 days of storage. Results of this study indicated that these five mango cultivars have good storage potential.

scholarly journals ETHYLENE APPLICATION AFTER COLD STORAGE IMPROVES SKIN COLOR OF ‘VALENCIA’ ORANGES

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
MARIA LUIZA LYE JOMORI ◽  
NATALIA DALLOCCA BERNO ◽  
RICARDO ALFREDO KLUGE
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Acid Content ◽  
Skin Color ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Internal Quality ◽  
Valencia Orange

ABSTRACT Degreening is a postharvest technique that consists of applying ethylene to oranges fresh fruits to improve skin color. In Brazil, this technique is still not widely applied due to a lack of specific research, resulting in poor fruit coloration, which limits the oranges’ exportation. The objective of this study was to investigate the de-greening effect of ethylene application after cold storage in ‘Valencia’ oranges. The ethylene treatments (0; 5 and 10 µL L-1 for 96 h at 22°C) were applied after storage for 30 days at 5°C. After ethylene application, the fruit were stored for three days at 22°C to simulate a shelf life. The skin color rate enhanced after ethylene treatment due to increased chlorophyllase activity. The content of carotenoids did not change, nor did the soluble solids, titratable acidity, ratio, percentage of juice and ascorbic acid content. The levels of acetaldehyde and ethanol in the juice were also assessed, and unpleasant odors or flavors did not occur despite a small increase in the acetaldehyde content. Therefore, the ethylene application after cold storage is efficient to improve the skin color of ‘Valencia’ orange without changing the internal quality.

scholarly journals Cold Storage and Biocontrol Agents to Extend the Storage Period of ‘BRS Isis’ Seedless Table Grapes

Horticulturae ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 18 ◽  
Author(s):  
Ronan Colombo ◽  
Deived Carvalho ◽  
Maria Cruz ◽  
Ciro Sumida ◽  
Saeed Ahmed ◽  
...  
Keyword(s):  
Cold Storage ◽  
Water Loss ◽  
Biological Control Agent ◽  
Storage Period ◽  
Titratable Acidity ◽  
Gray Mold ◽  
Soluble Solids ◽  
Postharvest Disease ◽  
Table Grapes ◽  
Seedless Grape

‘BRS Isis’ is a novel hybrid seedless table grape with large reddish bunches. This cultivar is cultivated in tropical and subtropical areas and has potential to be exported overseas; however, under these growth conditions, grapes can be severely damaged by gray mold (Botrytis cinerea), the main postharvest disease of table grapes. Thus, this study aimed to evaluate different pre- and postharvest strategies to extend the storage period of ‘BRS Isis’ seedless table grapes. The treatments consisted of grapes packed into carton boxes under cold storage (1 °C and high relative humidity), pre- and/or postharvest treatment with potassium bicarbonate or a biological control agent (Bacillus subtilis), all with Botrytis inoculation. Additionally, two controls, with and without Botrytis inoculation, were also evaluated. The experimental design was completely randomized with eight treatments and three replications, and each plot consisted of four bunches. After a 50-day cold storage period, the carton boxes were kept for five days at room temperature (22 °C). Gray mold incidence and water loss, as well as soluble solids (SS), pH, titratable acidity (TA), SS/TA ratio, and color attributes were evaluated during both periods. Cold storage effectively reduced gray mold in ‘BRS Isis’ seedless grape for a period of 50 days, even when grapes were inoculated; however, no difference among treatments was observed. Higher water loss was observed in both non-treated control treatments.

scholarly journals Chitosan and fungicides on postharvest control of Guignardia citricarpa and on quality of 'Pêra Rio' oranges

2011 ◽  
Vol 37 (3) ◽  
pp. 142-144 ◽  
Author(s):  
Maria Cristina Canale Rappussi ◽  
Eliane Aparecida Benato ◽  
Patrícia Cia ◽  
Sérgio Florentino Pascholati
Keyword(s):  
Black Spot ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Citrus Fruits ◽  
Ripening Process ◽  
Guignardia Citricarpa ◽  
Postharvest Control

Citrus fruits are affected by the black spot disease caused by the fungus Guignardia citricarpa. Chitosan can be used as covering for fruits and may delay the ripening process and inhibit the growth of some fungi. Thus, the control of citrus black spot using chitosan and the fungicides thiabendazole and imazalil was assessed in addition to the physicochemical quality of 'Pêra Rio' oranges. The oranges were immersed into chitosan, thiabendazole or imazalil, and in chitosan mixed with both fungicides. The fruits were then stored at 25 °C, 80% RH, for 7 days and, after this storage period, subjected to physicochemical analyses. Chitosan in association with the fungicides reduced black spot in 'Pêra Rio' oranges and delayed the change in the orange skin colour from green to yellow during the postharvest storage. Total soluble solids, titratable acidity, pH, ascorbic acid content and ratio were not influenced by the treatments. Thus, chitosan applied with the fungicides thiabendazole and imazalil showed potential to control the development of black spot lesions on 'Pêra Rio' oranges during the postharvest period.

scholarly journals Qualitative and Nutraceutical Characteristics after Storage of New Pear Selections in Emilia-Romagna Region

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2515
Author(s):  
Giuseppina Caracciolo ◽  
Maria Luigia Maltoni ◽  
Giulia Faedi ◽  
Sandro Sirri ◽  
Gianluca Baruzzi
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Skin Color ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Average Weight ◽  
Fruit Samples ◽  
Emilia Romagna Region ◽  
Qualitative Characteristics

The Emilia-Romagna region is excellent in European pear production. CREA Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura leads a breeding project co-founded by New Plant (a consortium of three growers’associations Apofruit, Apoconerpo, and Orogel Fresco) whose main objective is to improve fruit quality and nutraceutical parameters. The purpose of this study is to describe the qualitative characteristics of some new genotypes obtained by this breeding activity after cold storage, in comparison with the main cultivated varieties, ‘Abbé Fétel’, ‘William’s B.C’ and ‘Doyenne du Comice’. In 2013, 2014, and 2015, fruit samples, stored in a normal refrigeration room and after 100 dd, reaching the consumption ripening (2.5–3 kg/0.5 cm2), were analyzed to quantify the qualitative parameters: average weight, caliber, titratable acidity, soluble solids contents, skin color and overcolor, sugar and organic acids content, the antioxidant capacity, the total polyphenols, and ascorbic acid content. The results showed that the selection ‘CREA 171’, with red skin and yellow-cream flesh, outstood for the high antioxidant capacity due to the high content of polyphenols and ascorbic acid.

scholarly journals Physicochemical Traits of Seedless Barberry (Berberis vulgaris L.) Fruits Stored Under Refrigeration as Affected by Heat and Calcium Chloride Treatments

2018 ◽  
Vol 51 (4) ◽  
pp. 73-86
Author(s):  
F. Moradinezhad ◽  
M. Mehregan ◽  
M. Jahani
Keyword(s):  
Calcium Chloride ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Hot Water ◽  
Appearance Quality ◽  
Postharvest Application ◽  
Fruit Samples ◽  
Dried Fruit ◽  
Chloride Treatment

Abstract The loss of chemical characteristics and quality of the fresh seedless barberry fruit during storage and qualitative losses of its dried fruit are the most important postharvest challenges in barberry industry and its exports. The fresh harvested fruit samples were dried using an electrical drier at 50°C to 50% moisture content. Thereafter, the effects of hot water alone (65°C for 45 sec), and hot water + 2% calcium chloride were carried out on the quality maintenance and chemicals during the cold storage of seedless barberry. The results showed that the samples treated with calcium chloride stored at 2°C had the highest TSS over time, whereas the titratable acidity of barberry fruits was not significantly affected by postharvest treatments. Hot water alone or in combination with calcium chloride treatment increased redness and chroma values result in better appearance quality than control. In addition, the treatments reduced the variable L* and thereby enhanced fruit lightness. The highest antioxidant content (% 77.92) was observed in hot water treated samples and the lowest (% 54.28) was obtained on control. Also, the highest amount of anthocyanins and antioxidants were obtained from samples treated with hot water. Only calcium chloride treatment had a significant effect on Ca content of the samples. The results revealed that postharvest application of hot water and calcium chloride treatments improved the appearance quality and nutritional values of fresh seedless barberry fruit, as well as extend the cold storage life, likely due to reduced pathogen contamination.

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