scholarly journals Prestorage Heat Treatment to Inhibit Chilling Injury and Delay Ripening in Tomato Fruits

1993 ◽  
Author(s):  
Susan Lurie ◽  
David R. Dilley ◽  
Joshua D. Klein ◽  
Ian D. Wilson
Keyword(s):  
Heat Treatment ◽  
Chilling Injury ◽  
Storage Period ◽  
Membrane Lipid ◽  
Hot Water ◽  
Low Temperature Storage ◽  
Hot Air ◽  
Subsequent Storage ◽  
Shock Proteins ◽  
Temperature Storage

The research had two specific goals; (1) to develop and optimize a postharvest heat treatment and characterize the response of tomato to the heat and subsequent cold storage, and (2) to investigate the involvement of heat shock proteins (HSP) in resistance to chilling injury. For the first goal we have investigated many time-temperature treatments using dry heat and found that 48 h at 38oC is optimum for Israeli cultivars, while 48 h at 42oC worked better for American cultivars in preventing chilling injury. We have also compared hot water to hot air and found hot water to be effective, but less so than hot air. Membrane lipid composition in relation to chilling injury was investigated after hot water and hot air treatments. Investigation of fruit ripening found that mRNAs of ripening-related genes were inhibited by high temperature, but recovered during the subsequent storage period and allowed normal ripening to proceed. Sensory studies showed no difference in the taste of heated or nonheated fruit. Following the production of HSP in heated and stored fruit allowed us to determine that during low temperature storage the HSP remained present in the fruit tissue, and their presence was correlated with resistance to chilling injury. HSP clones have been isolated by both differential screening of a cDNA library of heated and chilled tomatoes (Israel) and by mRNA differential display (United States). These clones are being characterized.

scholarly journals Conditioning of Florida Grapefruit to Reduce Peel Stress during Low-temperature Storage

HortScience ◽  
1990 ◽  
Vol 25 (2) ◽  
pp. 209-211 ◽  
Author(s):  
W.R. Miller ◽  
D. Chun ◽  
L.A. Risse ◽  
T.T. Hatton ◽  
R.T. Hinsch
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Chilling Injury ◽  
Citrus Paradisi ◽  
Low Temperature Storage ◽  
Peel Stress ◽  
Subsequent Storage ◽  
Temperature Storage

`Thompson' pink grapefruit (Citrus paradisi Macf.), waxed or film-wrapped, treated with thiabendazole (TBZ) or untreated, were used to determine the effect of high-temperature conditioning at 31C for 3 days on fruit during subsequent storage for 4 weeks at 1 or 10C. Chilling injury (CI) developed in all conditioned fruit stored at 1C, but was drastically reduced in film-wrapped compared to waxed fruit. Thiabendazole slightly reduced CI, and fruit held at 10C had fewer CI symptoms than those held at 1C for 4 weeks. Conditioning Florida grapefruit at 31C for 3 days did not allow subsequent storage at 1C without rind discoloration. Chemical name used: 2-(4'-thiazolyl)-benzimidazole (thiabendazol, TBZ).

Hot water dipping and low temperature storage of 'Eureka' lemons

1997 ◽  
Vol 37 (2) ◽  
pp. 249 ◽  
Author(s):  
R. L. McLauchlan ◽  
S. J. Underhill ◽  
J. M. Dahler ◽  
J. E. Giles
Keyword(s):  
Chilling Injury ◽  
Heat Treatments ◽  
Fruit Weight ◽  
Hot Water ◽  
Citrus Limon ◽  
Low Temperature Storage ◽  
Potential Control ◽  
Heat Treated ◽  
Low Incidence ◽  
Temperature Storage

Summary. Prestorage heat treatments at 47–53°C for 1–3 min were investigated as a potential control of chilling injury in cold disinfested ‘Eureka’ lemons (Citrus limon). Hot water dips significantly reduced the incidence of chilling injury in fruit stored at 1°C for 28 and 42 days. Storage at 1°C for 14 days resulted in comparatively minor chilling injury, so that hot water dips gave little additional benefit. This result is thought to reflect the low incidence of chilling injury, rather than the lack of effectiveness of heat treatments. Scald damage (surface browning) occurred after 3 min at 53°C. Heat treatments had no significant effect on the incidence of disease at all durations of storage. The rate of fruit weight loss during 7 days at 20°C after storage for 14, 28 or 42 days at 1°C was significantly lower in heat- treated fruit.

scholarly journals Effect of Hot Water Exposure Duration, Storage and Hot Water Temperature on Chilling Injury, Incidence and Quality of Keitt Mango (Mangifera indica L.)

2020 ◽  
pp. 1-8
Author(s):  
Senewa Bobby Pholoma ◽  
Vallentino Emongor ◽  
Seoleseng Tshwenyane
Keyword(s):  
Low Temperature ◽  
Fruit Quality ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Hot Water ◽  
Injury Incidence ◽  
Low Temperature Storage ◽  
Physiological Processes ◽  
Temperature Storage

Low temperature storage is the most effective method of extending postharvest life and maintain fruit quality because it delays physiological processes such as ethylene production and senescence. Unfortunately, fruit such as mangoes are sensitive to low temperature storage and may be detrimental due to chilling injury, which reduces fruit quality. Effects of storage temperature, hot water at various temperatures and durations on alleviation of mango chilling injury and quality were evaluated on Keitt mango for the growing season in Botswana. The treatments were fruits dipped in distilled water at room temperature (25±2ºC- control), dipped in hot water at 50 and 55ºC for duration of 3, 5 and 10 minutes and storage temperatures at 4, 7, 10, 13 and 25±2ºC, plus 95% RH. The results showed that as storage temperature at below 13ºC, chilling injury incidence and severity significantly (P ≤ 0.0001) increased. Atwater temperature from 25ºC to 50 and 55ºC and duration in which mango fruit was held in hot water, increased from 3 to 5 and 10 minutes, chilling injury incidence and severity significantly (P ≤ 0.0001) decreased.

scholarly journals 400 Effects of Hot Air Treatments on the Postharvest Physiology and Quality of Mango Fruit

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 512F-513
Author(s):  
E.M. Yahia ◽  
A. Mondragon ◽  
M. Balderas ◽  
P. Santiago ◽  
L. Lagunez
Keyword(s):  
Heat Treatment ◽  
Relative Humidity ◽  
Chilling Injury ◽  
Fruit Weight ◽  
Hot Water ◽  
Control Treatment ◽  
Mango Fruit ◽  
Positive Effects ◽  
Hot Air

Heat treatments have several potential positive effects in fruit, including insect and decay control, amelioration of chilling injury, and delay of ripening and senescence. Hot water treatment (46.1°C for 65-90 min, depending on fruit weight) has been used in Mexico and some other countries as a quarantine insect control treatment for mangoes. Hot air treatments can provide several advantages compared to hot water in regard to installations, costs, reduced injury, and compatibility with other systems such as controlled atmospheres. In this work we have investigated the effect of hot air treatments at 44 to 48°C and 50% relative humidity for 160 and 220 min, on the physiology and quality of `Manila' and `Óro' mango fruit stored at 10°C and 85% relative humidity for up to 4 weeks. No injury was observed in both cultivars exposed for 160 min, but some injury was observed when fruit were exposed for 220 min. Some of these fruit also failed to ripen. Heat treatment (especially for 160 min) delayed ripening of fruit, as measured with color and texture changes, compared to the control. Heat treatment changed the protein composition of the fruit and affected the activity of peroxidases.

scholarly journals Reducing External Chilling Injury in Stored `Hass' Avocados with Dry Heat Treatments

1995 ◽  
Vol 120 (6) ◽  
pp. 1050-1056 ◽  
Author(s):  
Allan B. Woolf ◽  
Christopher B. Watkins ◽  
Judith H. Bowen ◽  
Michael Lay-Yee ◽  
John H. Maindonald ◽  
...  
Keyword(s):  
Low Temperature ◽  
Chilling Injury ◽  
Persea Americana ◽  
Low Temperature Storage ◽  
Dry Heat ◽  
Hot Air ◽  
Temperature Damage ◽  
Marketable Fruit ◽  
Hsp Genes ◽  
Temperature Storage

`Hass' avocados (Persea americana Mill.) were heated in air at 25 to 46C for 0.5 to 24 hours and stored at 0, 2, or 6C. After storage, fruit were ripened at 20C and their quality was evaluated. In unheated fruit, external chilling injury occurred in fruit stored at 0 or 2C, hut not 6C. Chilling injury was also evident after storage at 2C in fruit heated at 34C, and to a lesser extent in fruit heated at 36C. A heat treatment (HT) of 38C for 3, 6, or 10 hours and 40C for 0.5 hour further reduced external chilling injury induced by storage at 2C. These HTs did not reduce internal fruit quality and resulted in more marketable fruit than unheated fruit stored at 6C. Low-temperature storage and HT slowed avocado ripening, resulting in longer shelf life after storage. In flesh tissue sampled directly after selected HTs, the levels of mRNA homologous to cDNA probes for two plant heat-shock protein (HSP) genes (HSP17 and HSP70) increased to a maximum at 40C and declined at higher temperatures. These increases in gene expression coincided with the extent to which HTs prevented chilling injury. Hot-air HTs confer significant protection against low-temperature damage to avocados.

scholarly journals Perlakuan Panas untuk Mengurangi Gejala Kerusakan Dingin pada Mangga (Mangifera indica L.) var. Gadung selama Penyimpanan pada Suhu Rendah

2017 ◽  
Vol 1 (1) ◽  
pp. 8
Author(s):  
Gysberth Pattiruhu ◽  
Yohannes Aris Purwanto ◽  
Emmy Darmawanty
Keyword(s):  
Low Temperature ◽  
Low Temperatures ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Hot Water ◽  
Low Temperature Storage ◽  
Stage Of Development ◽  
Chemical Content ◽  
Temperature Storage

Mango (Mangifera indica L.) is perishable horticulture product. Commercially, mango fruits are harvested at the mature-green stage of development and are handled at low temperatures to facilitate shipping. However, long term low temperature storage of mature-green mango fruits is currently risky because of chilling injury (CI). The ojective of this study was to examine quality changes of mango during storage at 8 oC after heatshock treatment. Heatshock treatment consist of hot water treatment (HWT) at temperature of 55 oC in 3 and 10 minutes and intermittent warming (IW) at temperature 20 oC for 1 day after 2 and 3 days of low temperature storage. The result showed that HWT of 55 oC in 3 minutes could decrease of weight loss and maintain the quality and chemical content of mango during storage at low temperatures. While IW treatment after 2 and 3 days at low temperature storage in this study was not effective in reducing chilling injury and maintaining quality of mango.Keywords: chilling injury, hetshock treatment,low temperature storage, mango

scholarly journals Changes in Prooxidant and Antioxidant Enzymes and Reduction of Chilling Injury Symptoms during Low-temperature Storage of ‘Fuyu’ Persimmon Treated with 1-Methylcyclopropene

HortScience ◽  
2010 ◽  
Vol 45 (11) ◽  
pp. 1713-1718 ◽  
Author(s):  
Zhengke Zhang ◽  
Yu Zhang ◽  
Donald J. Huber ◽  
Jingping Rao ◽  
Yunjing Sun ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Storage Period ◽  
Oxidative Status ◽  
Low Temperature Storage ◽  
Persimmon Fruit ◽  
Malondialdehyde Content ◽  
Initial Storage ◽  
Entire Storage Period ◽  
Internal Browning ◽  
Temperature Storage

‘Fuyu’ perisimmon fruit were treated with 500 nL·L−1 1-methylcyclopropene (1-MCP) for 24 h at 20 °C and then stored at 4 °C for 45 days to investigate the effects of 1-MCP on chilling injury (CI) during storage at 4 °C. Persimmon fruit developed CI, manifested as rapid softening and external and internal browning. Injury symptoms were reduced by 1-MCP treatment. 1-MCP also delayed increases in respiration and ethylene production. Compared with control fruit, 1-MCP-treated fruit exhibited increased superoxide dismutase and catalase activities within the initial storage period and lower membrane permeability, malondialdehyde content, and peroxidase and polyphenol oxidase activities throughout the entire storage period. These results suggest that reduction of CI symptoms in persimmon fruit in response to 1-MCP treatment may be attributed to altered oxidative status.

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