scholarly journals Effects of Storage Temperature on the Occurrence of Chilling Injury and Storage Life in Chinese Pear 'Yali'.

1992 ◽  
Vol 61 (2) ◽  
pp. 461-467 ◽  
Author(s):  
Bo Ning ◽  
Yasutaka Kubo ◽  
Akitsugu Inaba ◽  
Reinosuke Nakamura
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Life ◽  
And Storage

The use of postharvest treatments to extend storage life and to control postharvest wastage of honeydew melons (Cucumis melo L. var. inodorus Naud.) in cool storage

1990 ◽  
Vol 30 (5) ◽  
pp. 693 ◽  
Author(s):  
ME Edwards ◽  
RM Blennerhassett
Keyword(s):  
Water Loss ◽  
Cucumis Melo ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Storage Conditions ◽  
Storage Life ◽  
Storage Rots ◽  
Wax Coating ◽  
Cucumis Melo L

Three trials were undertaken to study storage conditions and handling procedures required to maximise the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud.).Honeydew melons treated with chlorine (1000 mg/L), benomyl (250 mg/L) + guazatine (500 mg/L), shrink wrap (17 ym Cryovac XDR film), Semperfresh, wax, or combinations of these treatments were stored at 4 or 8�C, for 4 or 6 weeks. Benomyl plus guazatine reduced the development of storage rots associated with Alternaria and Fusarium spp. The use of shrink wrap and wax reduced water loss by melons but increased fungal infection in some cases. Shrink wrapping combined with the fungicide treatment effectively reduced the incidence of fungal breakdown in the storage period for up to 4 weeks. Wax coating with full strength Citruseal wax caused anaerobic tissue breakdown. Melons were affected by chilling injury at 4�C. Control of bacterial rots with benomyl + guazatine or with chlorine was variable. Semperfresh did not reduce the incidence of fungal breakdown or water loss from the melons. The results indicate that storage of honeydew melons for 4 weeks at 8�C by pretreating with fungicide is possible but the melons soften and rot after 6 weeks, making them unsaleable. Four weeks should be adequate to allow for sea freighting of honeydew melons to markets in South East Asia. Further research is required to determine the optimum storage temperature for honeydew melons.

scholarly journals Postharvest quality and storage life of Kuini (Mangifera Odorata Griff) at different storage temperature

2020 ◽  
Vol 21 (1) ◽  
pp. 22-31
Author(s):  
O. Zaulia ◽  
O. Nur Allisha ◽  
M.A.I. Mohd Shukri ◽  
M.N. Suriani ◽  
W.I. Wan Mahfuzah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Storage Life ◽  
Export Market ◽  
Local Market ◽  
Storage Duration ◽  
Postharvest Handling ◽  
And Storage

Mangifera Odorata or locally called Kuini, is a mango species with attractive striking orange flesh and have strong and unique smell, make it special in local market. Research is being carried out in MARDI from seed production to marketing to expose M. odorata to local and export market. Postharvest handling technology is one of importance aspect that has been develop to cater the market needs for commercialization. Proper postharvest handling will reduce postharvest losses, maintain freshness and to prolong storage life to make sure consumer get the premium quality of fruit. In postharvest handling, one of most important factors to maintain quality during handling, distribution and display is storage at the optimum temperature. Effect of different storage temperature on quality and storage life of M. odorata var. Tembaga were carried out. M. odorata at 11 to 12 weeks after fruit set were harvest at MARDI Sintok, Kedah and transported to packinghouse MARDI Serdang for storage study. On arrival at MARDI Serdang, fruit were sorted, washed, drain, packed and stored at different storage temperature (8, 10, 13, 15 and 250C). Visual quality assessment (appearance, disease quality changes), physical (texture, colour (Lightness, hue, chroma)) and chemical (pH, total titratable acidity (TTA), ascorbic acid, soluble solid content (SSC)) analysis were carried out weekly. Results of this study showed that storage duration and different storage duration significantly affected SSC. pH, TTA, chroma of M. odorata. The highest TSS, pH and chroma of M. odorata at 100C and the lowest at 250C. The highest TTA of M. odorata at storage temperature 80C and 130C, and the lowest TTA at 250C. Ascorbic acid content not significantly affected by different storage temperature from 8 to 150C, but significant different compare to ascorbic acid content at ambient storage temperature. Ascorbic acid content of M. odorata significantly lower at 250C compare to storage at 8 C - 150C. Lightness and texture of M. odorata slightly decrease during storage but not significant (P>0.05). Lightness of M. Odorata was not significantly affected by different storage temperature. Hue of M. Odorata significantly affected by storage duration and but not affected by different storage temperature. Hue of M. odorata significantly increased in the first weeks of storage, followed by significant decreased at week 2, maintain until week 4 and significantly decreased at week 5. Quality observed visually showed that freshness of M. Odorata maintain 5 weeks at 80C, 4 weeks at 100C, 2 weeks at 10 – 150C and 1 week at 250C.

scholarly journals CULTIVAR RESPONSE OF OKRA TO CHILLING AND PACKAGING

HortScience ◽  
1990 ◽  
Vol 25 (8) ◽  
pp. 854c-854
Author(s):  
P. Perkins-Veazie ◽  
J. K. Collins
Keyword(s):  
Weight Loss ◽  
Membrane Permeability ◽  
Respiration Rate ◽  
Electrolyte Leakage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Chilling Sensitivity ◽  
High Respiration Rate ◽  
And Storage

Okra pods are highly perishable due to a high respiration rate and chilling sensitivity. The purpose of this experiment was to evaluate okra cultivar response to package and storage temperature. Freshly harvested `Annie Oakley', `Blondy', `Burgundy', `Clemson Spineless' and `Emerald' okra pods were placed in plastic boxes and shrink-wrap bags. Pods were evaluated for weight loss, chilling injury and electrolyte leakage during 8 days of storage at 12.5 and 3°C. Weight loss was similar for all cultivars at both temperatures, but it was much less when pods were stored in bags compared to boxes. Percent electrolyte leakage was similar for all cultivars before storage. `Blondy' displayed the most severe chilling injury after 8 days of storage at 3C while `Emerald' had few symptoms of chilling injury. After 8 days of storage, all cultivars except `Emerald' had increased electrolyte leakage. These results indicate that okra pods have increased membrane permeability with chilling injury, and the degree of chilling injury may differ with cultivar.

scholarly journals Antioxidizing Enzyme Activities in Chilling-sensitive and Chilling-tolerant Pepper Fruit as Affected by Stage of Ripeness and Storage Temperature

2009 ◽  
Vol 134 (1) ◽  
pp. 156-163 ◽  
Author(s):  
Chae Shin Lim ◽  
Seong Mo Kang ◽  
Jeoung Lai Cho ◽  
Kenneth C. Gross
Keyword(s):  
Oxidative Stress ◽  
Superoxide Dismutase ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Pepper Fruit ◽  
And Storage ◽  
Storage Temperatures ◽  
Β Carotene

To study ripening-related chilling injury in pepper (Capsicum annuum L.), chilling-tolerant ‘Buchon’ and chilling-sensitive ‘Nockgwang’ fruit were harvested at mature green (MG), breaker (BR), and red-ripe (RR) stages and stored at 1, 5, and 10 °C for 21 d. ‘Buchon’ did not show surface pitting (SP) regardless of ripeness stage and storage temperature, whereas ‘Nockgwang’ at MG and BR exhibited SP at 1 and 5 °C. After 14 days of storage at 1 °C, chilling-sensitive ‘Nockgwang’ did not show SP when fruit were at the RR stage. Compared with ‘Buchon’, ‘Nockgwang’ at MG and BR had more electrolyte leakage increase during storage at 1 and 5 °C. ‘Buchon’ at all ripeness stages showed significantly higher ethylene production during storage regardless of storage temperatures. Contents of β-carotene and lycopene increased in both cultivars as ripening progressed. The contents of β-carotene and lycopene were similar between the two cultivars regardless of storage temperatures and ripeness stages. Susceptibility of pepper fruit to chilling appeared to be related to superoxide dismutase (SOD) and catalase (CAT). Activities of SOD and CAT were much higher in ‘Buchon’ than ‘Nockgwang’, more apparently at MG and BR. The results suggest that chilling-tolerant ‘Buchon’ and fruit at RR could have been equipped with a more efficient antioxidizing system, even if it was not clear whether oxidative stress is a cause or an effect of the CI in pepper.

scholarly journals The changes of chemical quality of ginger during postharvest storage at chilling temperature

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1653-1662
Author(s):  
N.I.A. Shukor ◽  
A. Misran ◽  
S.H. Ahmad ◽  
Y.T. Xue ◽  
T.M.M. Mahmud ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Radical Scavenging Activity ◽  
Chilling Injury ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Temperature Management ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Fresh Weight ◽  
And Storage

Zingiber officinale is a tropical produce which is susceptible to chilling injury due to improper storage temperature management. Therefore, the objective of the study was to investigate the development of chilling injury (CI) in ‘Bentong’ ginger rhizome. Fresh ‘Bentong’ ginger rhizomes were harvested at 9-10 months and were stored at 5, 15 and 25°C for 0, 8, 16, and 24 days. The treatments were evaluated for the effects of storage temperatures and storage durations on postharvest chemical qualities of ginger rhizomes. The experiment showed significant interaction effects between storage temperature and storage durations for total flavonoid contents (TFC), total phenolic contents (TPC), 6- gingerol, 6-shogaol, and DPPH radical scavenging activity of the treated rhizome. Ginger stored at 15°C showed the highest TPC at 16 days of storage and then reduced throughout the storage as compared to the ginger stored at 5°C and 25°C. The 6-gingerol content increased from day 0 to day 16 and resulted in an optimum content at 66.7 mg/g fresh weight when it was stored at 15°C. 6-shogaol was identified in smaller quantities within the range of 1.52 to 3.11 mg/100 g of fresh weight. A similar trend was also observed in 6 -shogoal after 24 days of the storage. DPPH scavenging activity showed that storage at 5 and 25°C resulted in a decrease of DPPH inhibition along with storage durations. Therefore, it was suggested that the ginger was best kept at 15°C up to 16 days of storage in order to maintain the postharvest qualities and chemical properties of ginger.

scholarly journals Postharvest Handling and Storage of Fresh Cranberries

2003 ◽  
Vol 13 (2) ◽  
pp. 267-272 ◽  
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.

scholarly journals Optimizing the Storage Temperature and Humidity for Fresh Cranberries: A Reassessment of Chilling Sensitivity

HortScience ◽  
2008 ◽  
Vol 43 (2) ◽  
pp. 439-446 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Conditions ◽  
Storage Life ◽  
Fresh Weight ◽  
Fruit Storage ◽  
Temperature And Humidity ◽  
Chilling Sensitivity ◽  
Marketable Fruit

Studies were conducted over three seasons to determine the relationship of temperature and humidity on the storage life of fresh cranberry (Vaccinium macrocarpon Aiton) fruit. Each year, cranberries harvested from four commercial bogs were stored at temperatures ranging from 0 to 10 °C in combination with relative humidities (RH) ranging from 75% to 98%. Fruit were stored under these conditions for up to 6 months and were evaluated monthly for marketability, decay, physiological breakdown, weight loss, and firmness immediately after removal and after an additional week at 20 °C. The percentage of marketable fruit declined substantially over time in all storage conditions with 41% to 57% becoming unmarketable after 2 months as a result of both decay and physiological breakdown. Relative humidity had a greater effect on fruit storage life than temperature and after 5 months, the amount of marketable fruit stored in high (98%) and medium (88%) RH was 71% and 31% less than that stored in low (75% to 82%) RH. Rates of fresh weight loss increased as RH in storage decreased and was 0.41%, 0.81%, and 0.86% per month in fruit stored in high, medium, and low RH, respectively. Fruit firmness was not significantly affected by RH. The effects of storage temperatures ranging from 0 to 7 °C on marketable fruit after 2 to 5 months of storage were not significant. Only fruit stored at 10 °C consistently had fewer marketable fruit when compared with fruit stored at lower temperatures. Storage temperature had no significant effect on decay incidence. However, physiological breakdown was greatest in fruit stored at 10 °C. Rates of fresh weight loss increased with storage temperature, ranging from 0.35% to 1.17% per month for fruit stored at 0 to 10 °C, respectively. Contrary to previous reports, no evidence of chilling injury was found in cranberry fruit stored at 0 °C. Results suggest that cranberry fruit should be stored at 0 to 7 °C and 75% to 82% RH to retain marketable fruit.

scholarly journals Effect Of 1-MCP Treatment On Storage Potential Of Tomato Fruit

2015 ◽  
Vol 23 (2) ◽  
pp. 121-126 ◽  
Author(s):  
Anna Wrzodak ◽  
Marek Gajewski
Keyword(s):  
Weight Loss ◽  
Ethylene Production ◽  
Storage Temperature ◽  
Tomato Fruit ◽  
Market Value ◽  
Storage Life ◽  
Trading System ◽  
And Control ◽  
Ethylene Production Rate ◽  
And Storage

AbstractTomato fruit cv. ’Faustine’ F1were harvested at mature green and full-red stages and treated with 1 or 2 µl·l−1of 1-methylcyclopropene (1-MCP) at 20 °C and 85-90% RH, for 21 hours to investigate the ability to delay ripening. Treated and control fruit were stored at 12.5 and 20 °C and 85-90% RH. Ethylene production, rate of respiration, weight loss, market value and storage life were determined after 4-week storage. Exposure of tomato fruit to 1-MCP reduced ethylene production and respiration rate of the fruit harvested at mature-green and full-red stages of maturity. Storage life and market value of tomato fruit depended on the treatment with 1-MCP, stage of maturity and storage temperature. Untreated fruits were characterized by the shortest storage life in comparison with the fruit treated with 1-MCP. The lowest market value was observed for tomato fruit harvested as a mature green, untreated with 1-MCP and stored at 20 °C. Treatment of tomato fruit with 1-MCP resulted in the reduction of natural weight loss during storage. These results suggest that 1-MCP treatment can be used in a commercial storage and trading system for tomatoes due to its ability to delay fruit ripening.

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