scholarly journals Twenty Minutes of Ultraviolet-B Light Improved Quality of Cherry Fruits (Prunus avium L. cv 0900 Ziraat) During Storage

2021 ◽  
Vol 9 (2) ◽  
pp. 375-385
Author(s):  
Tuğçe Şahin ◽  
Rezzan Kasım ◽  
Mehmet Ufuk Kasım
Keyword(s):  
Prunus Avium ◽  
Titratable Acidity ◽  
Taste Quality ◽  
Ultraviolet B ◽  
Postharvest Quality ◽  
Anthocyanin Content ◽  
Led Light ◽  
Color Quality ◽  
Red Color

This study was carried out to determine the effects of ultraviolet-B (UV-B) and LED light on improving postharvest quality of 0900 Ziraat cherry fruits. In the present study, UV-B treated to cherry fruits 10, 20, and 40 min, and then stored dark conditions. On the other hand, the blue (M), red (KR) and ultraviolet-A (UVA) LED light had applied to fruit during storage, continuously. Fruits without application were used as a control. Cherry fruits were stored at 4±1°C temperature with 85-90% RH for 35 days. As a result of the study, the best treatment in terms of increasing the TSS/TA rate (19.3), fructose (5.27%), glucose (6.22%), total soluble phenol (170.16 mg/100 mL CAE) and anthocyanin content (12.11 mg/kg FW), red color, and taste quality (4.63) of fruits was UVB20. It has also been seen that the KR treatment could be used to reducing the titratable acidity content, and increase the amount of fructose, total soluble phenol. The UV-A LED treatment is particularly significant in reducing weight loss, and providing in the fruit stalk remains green. Also, the treatments of both UVB and LED improved the color quality of cherries by increasing brightness, darkening red color, and protection of anthocyanins, whereas increased the EL. As a result, it might be concluded that the UVB20 (5.95 kJ / m2s) treatment was the best and usable treatment to maintaining both biochemical and taste quality cherry fruits during cold storage.

scholarly journals QUALITY OF ACEROLA (Malpighia emarginata) TREATED WITH GIBBERELIC ACID AND STORED UNDER REFRIGERATION

2017 ◽  
Vol 39 (4) ◽  
Author(s):  
KELLINA OLIVEIRA DE SOUZA ◽  
CARLOS FARLEY HERBSTER MOURA ◽  
MÔNICA MARIA DE ALMEIDA LOPES ◽  
MARCELA CRISTINA RABELO ◽  
MARIA RAQUEL ALCÂNTARA DE MIRANDA
Keyword(s):  
Vitamin C ◽  
Skin Color ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Red Color ◽  
Malpighia Emarginata ◽  
Gibberelic Acid ◽  
Control Water

ABSTRACT The goal of this study was study the postharvest quality of acerola clone BRS 236 (Malpighia emarginata D.C.) which was harvested at physiological maturity and submitted to four treatments under immersion during 5 minutes at 25 °C, which are: control (water), 60 mg L-1; 120 mg L-1 and 180 mg L-1. After treatment the fruits were packed in polystyrene trays and placed with polyethylene film and then stored at 10 ± 2 °C and 85 ± 5% RH for 12 days. Were analyzed in three days intervals (0, 3, 6, 9 and 12 days): skin color, firmness, pH, titratable acidity, soluble solids, SS/TA ratio, vitamin C and yellow flavonoids. Vitamin C, anthocyanins and yellow flavonoids were not influenced by treatments with GA3 at the end of 12-day of cold storage at 10 ºC. The exogenous application of 120 mg L-1 of GA3 resulted in retention of red color and content of anthocyanins of acerola fruits BRS 236 clone 12-day storage at 10 °C.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

scholarly journals Products of Lactobacillus delbrueckii subsp. bulgaricus Strain F17 and Leuconostoc lactis Strain H52 Are Biopreservatives for Improving Postharvest Quality of ‘Red Globe’ Grapes

2020 ◽  
Vol 8 (5) ◽  
pp. 656 ◽  
Author(s):  
Xiang Fang ◽  
Qinchun Duan ◽  
Zhuo Wang ◽  
Fuyun Li ◽  
Jianxiong Du ◽  
...  
Keyword(s):  
Weight Loss ◽  
Decay Rate ◽  
Titratable Acidity ◽  
Inhibitory Effect ◽  
Lactobacillus Delbrueckii ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Table Grapes ◽  
Solids Content

‘Red Globe’ table grapes are large, edible, seeded fruit with firm flesh that tastes good, but can have poor postharvest shelf-life. This study was conducted to explore the effects of products of Lactobacillus delbrueckii subsp. bulgaricus strain F17 and Leuconostoc lactis strain H52 on ‘Red Globe’ table grapes for the enhancement of shelf-life and improvement of grape quality characteristics during postharvest storage. Strains F17 and H52 were isolated from traditional fermented yak milk obtained in the Qinghai–Tibetan Plateau. Samples from untreated and treated grapes were analyzed for physicochemical, biochemical, and microbiological properties (weight loss, decay rate, pH, total soluble solids content, titratable acidity, total phenols, sensory evaluation, and microbial growth) for 20 days. The results demonstrated that supernatants from both strains significantly reduced weight loss, decay rate, aerobic mesophilic bacteria, and coliform bacteria counts; delayed maturity and senescence of table grapes; and reduced titratable acidity and total phenols. However, the supernatant of strain F17 was more effective and resulted in better sensory evaluations and had a significant inhibitory effect on yeast and molds by day 5. Meanwhile, the supernatant from strain H52 had a significant inhibitory effect on fungi over the whole storage period. In addition, the results of the Pearson correlation analysis suggested that weight loss, decay rate, total soluble solids content, and microorganisms were highly correlated with the sensory evaluation data and quality of postharvest grapes when treated with the products of strain F17. On the basis of these data and sensory organoleptic qualities, the supernatant containing products from strain F17 had the best potential as a biopreservative to improve the postharvest quality of ‘Red Globe’ table grapes.

Postharvest Quality of Coated Cherries cv. ‘Burlat’ as Affected by Coating Composition and Solids Content

2005 ◽  
Vol 11 (6) ◽  
pp. 417-424 ◽  
Author(s):  
C. Rojas-Argudo ◽  
M. B. Pérez-Gago ◽  
M. A. del Río
Keyword(s):  
Composite Coatings ◽  
Titratable Acidity ◽  
Postharvest Quality ◽  
Locust Bean Gum ◽  
Coating Application ◽  
Coating Composition ◽  
Locust Bean ◽  
Edible Composite Coating ◽  
Solids Content

The aim of this work was to study the effect of edible composite coating with different hydrophobic/hydrophilic ratio and solids content (SC) to improve storability of fresh cherries. Cherries cv. Burlat were coated with four edible composite coatings based on locust bean gum (LBG), shellac and beeswax. Three coatings differed on the hydrophobic/hydrophilic ratio (75/25, 50/50 and 25/75) and were applied at constant SC (1.75%). Whereas, one coating was applied at 3.50% SC, maintaining the hydrophobic/hydrophilic ratio at 75/25. Quality was assessed during storage at 1°C up to 11 days followed by 1 day at 20°C. Increasing coating hydrophobicity decreased weight and firmness loss of cherries during storage. Increasing SC did not improve weight and firmness loss, but it increased deterioration index. In general, no benefits were achieved in colour and titratable acidity retention as a result of coating application. Major benefits by coating application were found in weight, firmness and deterioration index. The application of the most hydrophobic solution at 1.75% of SC prolonged the storability of the cherries.

scholarly journals Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

2018 ◽  
Vol 10 (11) ◽  
pp. 401
Author(s):  
T. A. Oliveira ◽  
C. A. Paiva ◽  
A. C. Silva ◽  
L. V. Nascimento ◽  
R. H. L. Leite ◽  
...  
Keyword(s):  
Weight Loss ◽  
Reducing Sugars ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Soluble Sugars ◽  
Randomized Design

This study aimed to evaluate postharvest quality of Tommy Atkins mangoes treated with starch cassava and chitosan based coatings. Mango fruits were collected at physiological maturity. After cleaning, weighing and identification, fruits were submitted to the respective treatments and stored for 35 days in the Laboratório de Tecnologia de Alimentos, with weekly evaluations under refrigeration 13±1 ºC and 90±5% RH. The experiment was conducted in a completely randomized design, in factorial scheme with four treatments: control, cassava starch (CS), chitosan (CH), and cassava starch/chitosan (CS/CH) at a concentration of 2%, and six storage periods (0, 7, 14, 21, 28 and 35 days) with four replications. Fruits were evaluated in: appearance, weight loss, external color: luminosity and ΔE, pulp firmness, titratable acidity, soluble solids content, starch, total soluble sugars, reducing sugars and sucrose. Data were submitted to analysis of variance using SISVAR software and compared by Scott-Knott test at 5% of probability. It was observed a reduction in appearance, pulp firmness, titratable acidity, starch and reducing sugars and increase in weight loss, luminosity, ΔE, soluble solids, total soluble sugars and non-reducing sugars during storage. CS/CH coated fruits reported higher notes of appearance, lower weight loss and maintained color. Quality of physicochemical attributes: soluble solids, starch, total soluble sugars, reducing sugars and non-reducing sugars were strongly retarded.

scholarly journals STORAGE LIFE AND QUALITY OF BLACKBERRY FRUIT WHEN HELD AT TEMPERATURES GREATER THAN 1C

HortScience ◽  
1994 ◽  
Vol 29 (7) ◽  
pp. 737f-737
Author(s):  
P. Perkins-Veazie ◽  
J.K. Collins ◽  
J.R. Clark
Keyword(s):  
Weight Loss ◽  
Temperature Effects ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Storage Life ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Solids Concentration ◽  
Soluble Solids Concentration

The storage life of blackberry fruit is generally `2 to 3 days when stored at 1C. This study was done to determine the maximum storage life among erect blackberry cultivars, and to determine storage temperature effects on storage life. Shiny black fruit from `Navaho', `Arapaho', and `Shawnee' cultivars were stored at 2C, 5C, or 10C for 20, 14, and 7 days, respectively. At any temperature. only 10-20% of `Navaho' fruit had decay, while 30-50% of `Arapaho' and 40-70% of `Shawnee' fruit had decay. Weight loss was 3-5% depending on temperature and was not different among cultivars. Soluble solids concentration did not change during storage but titratable acidity decreased in all cultivars for fruit held at all temperatures. Anthocyanin content increased during storage in `Shawnee' and `Navaho' but not in `Arapaho' fruit. Results indicate that `Navaho' fruit have a longer shelflife than other blackberry cultivars.

scholarly journals Postharvest Quality of Early Season Grapefruit after Forced-air Vapor Heat Treatment

HortScience ◽  
1992 ◽  
Vol 27 (5) ◽  
pp. 422-424 ◽  
Author(s):  
W.R. Miller ◽  
R.E. McDonald
Keyword(s):  
Heat Treatment ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Citrus Paradisi ◽  
Peel Color ◽  
Forced Air ◽  
Subsequent Storage ◽  
Final Inspection

`Marsh' and `Ruby Red' grapefruit (Citrus paradisi Macf.) were harvested in Florida during Oct. and Nov. 1990, degreened in an ethylene chamber, exposed to vapor heat (VH) treatment (43.5 ± 0.1C for ≈240 min), and evaluated for deterioration in quality and development of injury after various storage regimes. Symptoms of aging averaged 6% and 8% of the surface on `Ruby Red' and `Marsh' fruit, respectively, and the VH treatment had reduced the incidence of aging by 45% after 5 weeks of storage (4 weeks at 16C plus 1 week at 21C). Total decay, mostly stem-end rots (Diplodia spp. and Phomopsis spp.), remained relatively low (≈5%) in both treated and nontreated fruit after 5 weeks of storage. The VH treatment had little effect on change in peel color during treatment or subsequent storage. After the final inspection, `Marsh' fruit was higher in total soluble solids and titratable acidity than `Ruby Red' fruit, but these quality indicators and pH were not affected by the VH treatment. VH treatment did not adversely affect the quality of `Marsh' or `Ruby Red' grapefruit harvested early in the season; hence, VH should be considered as a viable quarantine treatment for Florida grapefruit.

scholarly journals Chromatographic identification of leaf color characteristics on fine-flavor and bulk cacao as selection indicator

2016 ◽  
Vol 32 (1) ◽  
pp. 1-9
Author(s):  
Indah Anita Sari ◽  
Bayu Setyawan ◽  
Marcelinus A.S. Adhiwibawa ◽  
Agung Wahyu Susilo
Keyword(s):  
Genetic Variation ◽  
Plant Breeding ◽  
Breeding Population ◽  
Anthocyanin Content ◽  
Leaf Color ◽  
Experimental Station ◽  
Color Characteristics ◽  
Color Quality ◽  
Criteria For Selection

A problem encountered in plant breeding process to determine bean color quality of fine-flavor cocoa is a long selection period. Preliminary results indicatedthat the fine-flavor cocoa has a low color reflectance than bulk cocoa. The objectiveof this study is to find more applicable and easier method to do the early detectionof fine-flavor cocoa on the breeding population. Detection of the leaf color haracteristics was done by chromatographic and spectrophotometry analysis. hromatographic analysis was carried out in Kaliwining Experimental Station, IndonesianCoffee and Cocoa Research Institute using complete random design consistedof two types of cocoa; fine-flavor (10 clones) and bulk cocoa (10 clones). pectrophotometric analysis was conducted at Ma Chung University, Malang, East Java.Four clones of bulk cocoa and six clones of fine flavor cocoa were used in thisanalysis. The results of the study showed that the flush color characteristics of thefine-flavor cocoa were different from the bulk cocoa characteristics as shown bythe differences in the value of L*, b* and anthocyanin content. Flush characteristic s ofthe fine-flavor cocoa had brighter color, more toward green with higher yellowlevel, while the bulk cocoa had darker flush, red and lower yellow level. Thecolor parameter of L* and b* had a higher genetic variation compared with theenvironment variation. However, the parameter a* had a higher environmental variation compared with genetic variation. Grouping of fine-flavor cocoa and bulk cocoacould be done through the detection of flush anthocyanin content, when tendencyof flush anthocyanin content on fine-flavor cocoa was lower than bulk cocoa.The detection of flush color particularly L* and b* parameters through hromatographic analysis and anthocyanin content through spectrophotometric analysismay be used as a criteria for selection the fine flavor cocoa on seedling phase.

scholarly journals Postharvest durability of tomatoes with PVA covering

2020 ◽  
Vol 38 (2) ◽  
pp. 160-165
Author(s):  
Manuella Candéo ◽  
Maria Helene G Canteri ◽  
Dayana Carla de Macedo ◽  
Evaldo T Kubaski ◽  
Sergio M Tebcherani
Keyword(s):  
Mass Loss ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Soluble Solids Content ◽  
Total Soluble Solids ◽  
Red Color ◽  
Solids Content ◽  
Alternative Solutions

ABSTRACT Plastic packaging from petroleum derives used in the food industry represents serious environmental problems. Alternative solutions to these problems consist of the development of biodegradable packaging, such as films and edible coatings including the polyvinyl alcohol (PVA). In this research we evaluated the effect of the PVA application by two different techniques aiming to increase shelf life of ripe tomatoes, cultivar Carmen. The methodology of this study consisted in covering tomatoes with a PVA solution and also with PVA impregnated tracing paper. The different fruit lots were kept in polystyrene trays for 19 days on a laboratory bench at a controlled temperature of 25±3ºC. The fruit analyzes were compared to the control fruits without any treatment, being evaluated firmness, pH, titratable total acidity, mass loss, total soluble solids content, water activity and color determination of fruit surface. Among the different treatments, the PVA coating applied directly to the fruits contributed to control the firmness and the mass loss, as well as this treatment influenced the total soluble solids content, the luminosity and the red color of fruits with statistical difference compared to the control and covered with tracing paper (with or without PVA). The PVA coating solution applied directly on the fruits contributed to maintain the postharvest quality of the ripe tomatoes.

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