HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.

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

Revista CERES ◽

10.1590/s0034-737x2013000600012 ◽

2013 ◽

Vol 60 (6) ◽

pp. 833-841 ◽

Cited By ~ 2

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.

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Conservation of Sweet Grape tomatoes using albumin coatings containing phenolic compounds of Spirulina sp. LEB-18.

Brazilian Journal of Food Research ◽

10.3895/rebrapa.v8n4.4804 ◽

2017 ◽

Vol 8 (4) ◽

pp. 128

Author(s):

Anelise Christ Ribeiro ◽

Rui Carlos Zambiazi ◽

Leonor Almeida de Souza Soares

Keyword(s):

Phenolic Compounds ◽

Mass Loss ◽

Shelf Life ◽

Visual Analysis ◽

Water Immersion ◽

Control Sample ◽

Titratable Acidity ◽

Soluble Solids ◽

Edible Coatings ◽

Phenolic Extracts

The objective of this study was to evaluate the influence of protein globulin-based films and with addition of phenolic compounds extracted from Spirulina sp. LEB-18 in the conservation of tomatoes "Sweet Grape". For this, the tomatoes were immersed for one min in edible coatings, the first based on phenolic extracts derived from Spirulina sp. LEB-18 and ovalbumin (extracted from eggwhite), and the second based just on ovalbumin, beyond the control sample with only water immersion. Tests of pH, of titratable acidity, of color, of soluble solids, of mass loss and visual analysis were taken every 96 h during the 20 day period. The results show that the coating made with phenolic compounds increased the shelf life of tomatoes type "sweet grape".

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Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47

Food Technology and Biotechnology ◽

10.17113/ftb.57.02.19.6128 ◽

2019 ◽

Vol 57 (2) ◽

pp. 230-237 ◽

Cited By ~ 4

Author(s):

Yulian Tumbarski ◽

Radosveta Nikolova ◽

Nadezhda Petkova ◽

Ivan Ivanov ◽

Anna Lante

Keyword(s):

Antioxidant Activity ◽

Mass Loss ◽

Shelf Life ◽

Carboxymethyl Cellulose ◽

Storage Period ◽

Soluble Solids ◽

Life Extension ◽

Total Phenolic ◽

Edible Coatings ◽

Bacillus Methylotrophicus

Bacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5 % carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75 % relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5 % CMC and 0.5 % CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.

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The Influence of Flexible Film with Releasing Sulfur Dioxide on Quality of 'Vitis labruscana Kyoho' Table Grapes

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.200.305 ◽

2012 ◽

Vol 200 ◽

pp. 305-311

Author(s):

Dong Li Li ◽

Wen Cai Xu ◽

Zun Zhong Liu ◽

Ya Bo Fu ◽

Ya Jun Wang

Keyword(s):

Sulfur Dioxide ◽

Shelf Life ◽

Water Loss ◽

Control Sample ◽

Storage Period ◽

Soluble Solids ◽

Total Acid ◽

Table Grapes ◽

Vitis Labruscana

An active packaging film (APF1) with releasing low concentration sulfur dioxide (SO2) was tested on quality of ‘vitis labruscana kyoho’ table grape. All samples were stored at 5°C and during the storage period the main quality parameters, weight loss, berries shatter, decay, firmness, total soluble solids content (TSS), total acid (TA, using the PH of grape juice instead of the TA ), Vitamin c (Vc) content were monitored and compared with the control sample unpacked in any film. Results demonstrated that APF1 could reduce water loss of table grapes, prevent it from pathogens infection. The results also showed that APF1 could greatly guarantee a long shelf life for grape. After storage 56 days (storage at 0~5°C), the water loss, berry firmness, TA and Vc content in grapes packaged in APF1 were slowly reduced, TSS was slight increased, percentage of shatter and decayed berries of grapes were 22% and 27%, respectively. The percentage of berries decay of grapes packaged in APF1 was reduced to 5% from 21% for control batches on 11th days. All unpackaged table grapes (control batches) were decayed after 28 days. APF1 would help to preserve quality and extend shelf life of table grapes.

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The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

HortScience ◽

10.21273/hortsci.39.5.1062 ◽

2004 ◽

Vol 39 (5) ◽

pp. 1062-1065 ◽

Cited By ~ 27

Author(s):

John M. DeLong ◽

Robert K. Prange ◽

Peter A. Harrison

Keyword(s):

Shelf Life ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Long Term Storage ◽

Solids Content ◽

Apple Quality ◽

Term Storage

`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples (Malus ×domestica Borkh.) were treated with 900 nL·L-1 of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O2 and <2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L-1 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.

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Systemic resistance induction in ‘Ortanique’ tangor

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019105 ◽

2019 ◽

Vol 41 (2) ◽

Author(s):

Marines Batalha Moreno Kirinus ◽

Pricila Santos da Silva ◽

Caroline Farias Barreto ◽

Roberto Pedroso de Oliveira ◽

Marcelo Barbosa Malgarim

Keyword(s):

Phenolic Compounds ◽

Mass Loss ◽

Antioxidant Capacity ◽

Storage Period ◽

Fresh Mass ◽

Fruit Rot ◽

Soluble Solids ◽

Systemic Resistance ◽

Refrigerated Storage ◽

Resistance Inducers

Abstract This study aimed to evaluate the quality of ‘Ortanique’ tangor, in the post-harvest and refrigerated storage after application of pre-harvest resistance inducers, in the 2015 and 2016 crops. The experimental design in the field was in completely randomized blocks, in a single factorial scheme. The treatment factor was composed of the following resistance inducers [without inducer, selenium (Se), silicon (Si), acibenzolar-s-methyl (ASM), methyl jasmonate (MeJa), thiamethoxam (TMT) and imidacloprid (IMI)]. In the laboratory, the design used was the same as that established in the field, but in a two-factorial scheme, where factor A was composed of the same inducers and factor B, for the storage period [zero (fruits that were not submitted to storage) and 30 days (Cold chamber 5±1°C, relative humidity 85 to 95%)], with simulation of the commercialization time (7 days at 20±1°C). The following analysis were performed: coloration (L *, a *, b * and hue), fresh mass loss, rot index, soluble solids (SS), pH, titratable acidity (TA), SS/TA ratio, ascorbic acid, phenolic compounds and antioxidant capacity. The application of resistance inducers reduces the percentage of fresh mass loss and fruit rot after 30 days of refrigerated storage. Inducers keep phenolic compounds and antioxidant capacity, both in pulp and fruit peel, over the storage period. The inducers Si, MeJa and IMI provide phytochemicals improvement, when compared to the control.

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Quality and Volatile Emission Changes of `Mondial Gala' Apples during On-tree Maturation and Postharvest Storage in Air or Controlled Atmosphere

Food Science and Technology International ◽

10.1177/1082013208094119 ◽

2008 ◽

Vol 14 (3) ◽

pp. 285-294 ◽

Cited By ~ 3

Author(s):

J. Graell ◽

M.L. Lopez ◽

T. Fuentes ◽

G. Echeverría ◽

I. Lara

Keyword(s):

Shelf Life ◽

Ethylene Production ◽

Storage Period ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Volatile Emission ◽

Sensory Acceptability ◽

Standard Quality ◽

Emission Changes

Starch index (SI), color, firmness, titratable acidity (TA), soluble solids content (SSC), ethylene production, and aroma volatile emission were recorded weekly during on-tree maturation of `Mondial Gala' apples. Fruit were harvested on commercial date and held for 3.5 and 6.5 months in regular atmosphere (RA) or in three controlled atmospheres (CA) (2% O2 :2% CO2, 1% O2 : 1 % CO2 and 1% O2 :3% CO2). After each storage period plus 0 and 7 days at 20 °C, color, firmness, TA, SSC, aroma volatile emission, acetaldehyde and ethanol concentrations, and sensory acceptability were evaluated. At orchard, changes in SI, SSC, background color, and aroma volatile emission were almost concomitant or slightly previous to the increase in ethylene production. During storage, all three CA conditions, regardless of storage period, led to better preservation of standard quality. CA-stored fruit also received higher acceptability scores, although aroma volatile emission was decreased in response to these storage conditions. At the end of long storage (plus shelf life period), fruit stored in 1 :1 atmosphere showed a good retention of firmness and TA in comparison to the rest of CA-fruit. Fruit stored under all considered CA conditions showed similar aroma volatile emission after 3.5 or 6.5 months of storage. Storage period had no apparent influence on the aroma volatile emission of CA-stored apples, with the exception of fruit stored in 2:2 atmosphere immediately upon removal from storage. No significant differences in sensory acceptability were found either for fruit stored under different CA conditions during 3.5 months immediately after transfer to 20 °C. In contrast, fruit stored in either 1 : 1 or 2: 2 atmospheres during 6.5 months were better accepted by consumers than those stored in 1 : 3 atmosphere upon removal from cold storage. However, these differences disappeared after 7 days of shelf-life at 20 °C.

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Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder

British Food Journal ◽

10.1108/bfj-11-2019-0846 ◽

2020 ◽

Vol 122 (11) ◽

pp. 3419-3432

Author(s):

Mpho Edward Mashau ◽

Afam Israel Obiefuna Jideani ◽

Lucy Lynn Maliwichi

Keyword(s):

Shelf Life ◽

Aloe Vera ◽

Storage Period ◽

Titratable Acidity ◽

Sensory Properties ◽

Soluble Solids ◽

Life Extension ◽

Small Scale ◽

Aloe Barbadensis ◽

Content Type

PurposeThe purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.Design/methodology/approachMahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.FindingsPhysicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.Practical implicationsThe study may help small-scale brewers to increase the shelf-life of mahewu.Originality/valueResults of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

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Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

Research Society and Development ◽

10.33448/rsd-v10i6.15446 ◽

2021 ◽

Vol 10 (6) ◽

pp. e4110615446

Author(s):

Edson Pablo da Silva ◽

Flavio Augusto de Freitas ◽

Elizângela Elena Nunes Carvalho ◽

Luis Carlos Cunha Junior ◽

Marcia Santos Lira de Freitas ◽

...

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Storage Time ◽

Fruits And Vegetables ◽

Storage Temperature ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

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

Horticulturae ◽

10.3390/horticulturae4030018 ◽

2018 ◽

Vol 4 (3) ◽

pp. 18 ◽

Cited By ~ 1

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.

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