Structural differences arise between fruit cuticles of two apple cultivars during long term cold storage

Apple fruits are covered by hydrophobic cuticle that provides protection against desiccation, pathogens, excessive water absorption and radiation. The features of cuticle affect the quality and storability of the fruits. It was aimed to evaluate the correlation between peel ultrastructure and weight loss in fruits covered by waxy bloom (cv. Florina) and without bloom (cv. Red Rome van Well) during 4-month cold storage. SEM (scanning electron microscopy) was used for visualization of the fruit surface and fruit weight was also measured. Several studies have revealed that there may be correlation between the ultrastructure of cuticle and its water permeability. Our results confirmed this phenomenon in case of two cultivars. The weight loss per fruit surface area unit of ‘Florina’ was found significantly higher than that of ‘Red Rome van Well’. At the same time the cuticular surface of the fruits contained more micro-cracks in case of the former cultivar. These data confirmed the relationship between the density of cuticular micro-cracks and the water vapour permeability. We concluded that this feature is more significant than the amount of natural waxy bloom on fruit surface.

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Application of Arabic Gum and Essential Oils as the Postharvest Treatments of Le Conte Pear Fruits during Cold Storage

Asian Journal of Agricultural and Horticultural Research ◽

10.9734/ajahr/2019/v3i329999 ◽

2019 ◽

pp. 1-11

Author(s):

Malaka A. Saleh ◽

Nagwa S. Zaied ◽

M. A. Maksoud ◽

Omaima M. Hafez

Keyword(s):

Weight Loss ◽

Fruit Quality ◽

Cold Storage ◽

Chemical Properties ◽

Storage Period ◽

Fruit Weight ◽

Soluble Solids ◽

Mature Stage ◽

Arabic Gum ◽

Moringa Oil

The present study was conducted during 2015 and 2016 seasons on Le Conte pear fruits harvested at mature stage, to investigate the application of (10% w/v) Arabic Gum (AG), Jojoba oil (JO) and Moringa oil (MO) at the rate (100 %) alone on physical and chemical properties. Fruits stored at 0 ± 1°C and 85-90 % relative humidity (RH) for 105 days. A fruit sample of each treatment was taken out at the end of cold storage period and left at room temperature (23 ± 2°C) and 47% (RH) up to 7 days was examined for quality Assessments. Fruit physical properties (weight loss, decay percentages and fruit firmness "Lb/inch2") and fruit chemical properties (total soluble solids percentage and total acidity percentage were evaluated. The results obtained that, all treatments including control succeeded in preventing fruit decay percentage up to 30 days in the two seasons. It is worth mentioning that, Le Conte pear fruits were coated with MO with stands free from deterioration up to 75 days of cold storage period. Beside, fruits coated MO progress in reducing the percentages of weight loss and decay throw cold storage periods for 105 day. The rate of softening increased in fruits with increasing the storage time in both fruits coated and uncoated, but it was significantly declined in uncoated treatments. Moreover, JO coating was more effective in firmness retention compared to the other treatments. Followed by pear fruits was coating with MO and AG in this respect. Furthermore, all coated fruits enhancement fruit quality during storage periods. Finally, it can be concluded that coating Le Conte fruits by Moringa oil recorded successfully reduction in fruit weight loss, decay percentages, improving fruit quality and extended storage fruit life as well as stimulate marketing period (shelf life), also safe on environmental and human health.

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Weight Bias Internalization and Long-Term Weight Loss in Patients With Obesity

Annals of Behavioral Medicine ◽

10.1093/abm/kay084 ◽

2018 ◽

Vol 53 (8) ◽

pp. 782-787 ◽

Cited By ~ 7

Author(s):

Rebecca L Pearl ◽

Thomas A Wadden ◽

Ariana M Chao ◽

Olivia Walsh ◽

Naji Alamuddin ◽

...

Keyword(s):

Weight Loss ◽

Weight Change ◽

Controlled Trial ◽

Weight Loss Maintenance ◽

Weight Bias ◽

Change Over Time ◽

Weight Bias Internalization ◽

The Relationship ◽

Over Time

Abstract Background The relationship between weight bias internalization (WBI) and long-term weight loss is largely unknown. Purpose To determine the effects of weight loss on WBI and assess whether WBI impairs long-term weight loss. Methods One hundred thirty-three adults with obesity completed the Weight Bias Internalization Scale (WBIS) at baseline, after a 14-week lifestyle intervention in which they lost ≥5 per cent of initial weight, and at weeks 24 and 52 of a subsequent randomized controlled trial (RCT) for weight-loss maintenance (66 weeks total). Linear mixed models were used to examine the effects of weight loss on WBIS scores and the effects of baseline WBIS scores on weight change over time. Logistic regression was used to determine the effects of baseline WBIS scores on achieving ≥5 and ≥10 per cent weight loss. Results Changes in weight did not predict changes in WBIS scores. Baseline WBIS scores predicted reduced odds of achieving ≥5 and ≥10 per cent weight loss at week 24 of the RCT (p values < .05). At week 52, the interaction between participant race and WBIS scores predicted weight loss (p = .046) such that nonblack (but not black) participants with higher baseline WBIS scores had lower odds of achieving ≥10 per cent weight loss (OR = 0.38, p = .01). Baseline WBIS scores did not significantly predict rate of weight change over time. Conclusions Among participants in a weight loss maintenance trial, WBI did not change in relation to changes in weight. More research is needed to clarify the effects of WBI on long-term weight loss and maintenance across race/ethnicity. Clinical trials registration ClinicalTrials.gov identifier NCT02388568.

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The Relationship between Physical Activity Variety and Objectively Measured Moderate-to-Vigorous Physical Activity Levels in Weight Loss Maintainers and Normal-Weight Individuals

Journal of Obesity ◽

10.1155/2012/812414 ◽

2012 ◽

Vol 2012 ◽

pp. 1-6 ◽

Cited By ~ 11

Author(s):

Dale S. Bond ◽

Hollie A. Raynor ◽

Suzanne Phelan ◽

Jeremy Steeves ◽

Richard Daniello ◽

...

Keyword(s):

Physical Activity ◽

Weight Loss ◽

Weight Control ◽

Vigorous Physical Activity ◽

Weight Maintenance ◽

Normal Weight ◽

Activity Levels ◽

Objectively Measured ◽

The Relationship

Given the importance of physical activity (PA) for weight control, identifying strategies to achieve higher PA levels is imperative. We hypothesized that performing a greater variety of self-reported moderate-to-vigorous activities (MVPAs) would relate to higher objectively measured MVPA minutes in two groups who were successfully maintaining their body weight: weight loss maintainers (WLM/n=226) and normal-weight individuals (NW/n=169). The Paffenbarger Questionnaire and RT3 accelerometer were used to determine variety/number of different MVPAs performed and MVPA minutes, respectively. The variety/number of different activities performed by WLM and NW was similar (1.8 ± 1.2 versus 1.7 ± 1.2,P=0.52). Regression analyses showed that greater variety (P<0.01) and WLM status (P<0.05) were each positively related to greater MVPA minutes/day and meeting the ≥250 MVPA minutes/week guideline for long-term weight maintenance. The association between greater variety and higher MVPA was similar in NW and WLM. Future studies should test whether variety can facilitate engagement in higher MVPA levels for more effective weight control.

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Physicochemical Responses of ‘Kinnow’ Mandarins to Wax and Polyethylene Covering During Cold Storage

Open Agriculture ◽

10.1515/opag-2018-0071 ◽

2018 ◽

Vol 3 (1) ◽

pp. 678-683 ◽

Cited By ~ 1

Author(s):

Seied Mehdi Miri ◽

Meysam Salari ◽

Ahmad Ahmadpour

Keyword(s):

Weight Loss ◽

Cold Storage ◽

Storage Period ◽

Titratable Acidity ◽

Fruit Weight ◽

Polyethylene Film ◽

Soluble Solids ◽

Kinnow Mandarin ◽

And Storage ◽

Qualitative Characteristics

Abstract This study aimed to evaluate the influence of wax, polyethylene film (19 μm thickness) and storage time on the quantitative and qualitative characteristics and shelf life of ‘Kinnow’ mandarin fruit (Citrus reticulata Blanco cv. ‘Kinnow’) stored at 5°C for 90 days. The mandarins were analyzed for physicochemical characters such as weight loss, weight of fruit, flesh, pulp, juice and peel, as well as total soluble solids (TSS) content, titratable acidity (TA), and pH. Polyethylene film wrapping reduced fresh weight loss and resulted in the highest fruit weight at the end of the 90-day cold storage period. No significant differences were found among coating treatments in pH, TSS, TA content and TSS/TA. The results revealed an increasing trend in TSS and TSS/TA during storage. It is recommended to use polyethylene coating on ‘Kinnow’ mandarins to prevent weight loss and preserve quality during storage at low temperature (5°C) up to 90 days.

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Fumigation of `Flame Seedless' Grape With E-2-Hexenal Reduces Mold during Long-term Cold Storage

HortScience ◽

10.21273/hortsci.33.3.511b ◽

1998 ◽

Vol 33 (3) ◽

pp. 511b-511

Author(s):

Douglas D. Archbold ◽

Thomas R. Hamilton-Kemp ◽

Ann M. Clements ◽

Randall W. Collins

Keyword(s):

Cold Storage ◽

Oxygen Depletion ◽

Fruit Weight ◽

Soluble Solids ◽

C Storage ◽

Solids Concentration ◽

Seedless Grape ◽

Headspace Concentration ◽

Carbon Dioxide Accumulation

`Flame Seedless' grapes were fumigated with vapor of E-2-hexenal to determine if the compound could reduce mold during long-term cold storage. The compound (100 or 200 μL) was placed in 1-L low-density film-wrapped clamshell containers with 150 g of fruit, and the packages were stored at 2 °C. The packages were vented at 4 and 8 weeks to prevent excessive oxygen depletion or carbon dioxide accumulation. At 2, 4, and 8 weeks, a subset of packages were removed from cold storage and transferred to 20 °C following removal of the over-wrapped film and remaining chemical from the containers. Mold development and quality changes were assessed for the subsequent 13 days. The vapor phase concentration of E-2-hexenal was at a maximum within 1 day and declined to less than 25% of initial levels by 2 weeks of 2 °C storage. The higher volume of chemical resulted in a higher headspace concentration, and the fruit removed a proportion of the chemical from the headspace. There were no significant effects of E-2-hexenal on fruit weight loss, firmness, or total soluble solids concentration. After 2 weeks of cold storage, fumigation with E-2-hexenal had no effect on incidence of mold. However, after 4 and 8 weeks of cold storage, mold was significantly reduced by both rates of E-2-hexenal.

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Pre-storage Application of L-arginine Alleviates Chilling Injury and Maintains Postharvest Quality of Cucumber (Cucumis sativus)

Journal of Horticultural Science & Technology ◽

10.46653/jhst190204102 ◽

2019 ◽

pp. 102-108

Author(s):

Mahmood Ul Hasan ◽

Rana Naveed Ur Rehman ◽

Aman Ullah Malik ◽

Muhammad Wasim Haider ◽

Zeeshan Ahmed ◽

...

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Cold Storage ◽

Acid Content ◽

Chilling Injury ◽

Ascorbic Acid Content ◽

Fruit Weight ◽

Fruit Colour ◽

Acid Ratio

Chilling injury in cucumber is the major issue under low temperature storage, which substantially affects cosmetic quality and market value of fruits. Present study was aimed to assess the effect of L-arginine to alleviate surface pitting caused due to chilling injury and response of various quality attributes during cold storage (5 ± 1 °C; RH 90 ± 5%). Cucumber cv. ‘7003’ fruits were treated with different concentrations of L-arginine (0.0, 0.5, 1.0 and 1.5 mM) and stored for 16 days. Fruits were removed at 4 days storage interval followed by 1 day of conditioning (22 ± 2 °C) before quality analysis. Visual quality, fruit colour, decay, fruit weight loss, firmness, chilling injury (CI), electrolyte leakage, taste, texture, flavour, aroma, soluble solids content (SSC), titratable acidity (TA), sugar: acid ratio (SSC/TA ratio) and ascorbic acid content were measured for cucumber fruits. Overall, it was noted that L-arginine treated fruits showed lower fruit weight loss and electrolyte leakage, and maintained taste, texture, aroma, SSC, and sugar: acid ratio during storage. Fruits treated with 0.5 mM L-arginine had significantly reduced chilling injury and decay, maintained fruit colour, firmness and flavour, and displayed higher ascorbic acid content compared with control. Conclusively, pre-storage application of L-arginine (0.5 mM) can be employed as promising technique to alleviate postharvest chilling injury and maintain fruit quality of cucumber under cold storage.

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