scholarly journals Storage Quality Characteristic of Two Minikiwi Fruit (Actinidia arguta (Siebold & Zucc.) Planch. ex Miq.) Cultivars: ‘Ananasnaya’ and ‘Bingo’—A New One Selected in Poland

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 134
Author(s):  
Ewa Szpadzik ◽  
Ewa Zaraś-Januszkiewicz ◽  
Tomasz Krupa
Keyword(s):  
Vitamin C ◽  
Ascorbic Acid Content ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Quality Characteristic ◽  
Storage Quality ◽  
High Quality ◽  
Kiwi Fruit ◽  
Cold Store

The consumer acceptability of the fruit is very important aspect of distribution. Consumers expect high-quality fruit with high pro-health values. The intention of the research was to assess the quality of hardy kiwi fruit changes during storage in order to provide consumers with high-quality fruit and nutraceutical content. A particular challenge was to assess the storage capacity of the new Polish variety ‘Bingo’PBR. This is a protected Plant Breeder’s Right (PBR) cultivar in accordance with the Union Internationale pour la Protection des Obtentions Vegetates (UPOV). The storage quality of the fruit of the ‘Bingo’ cultivar was assessed in contrast to the fruit of the ‘Ananasnaya’ cultivar, the basic minikiwi cultivar. The experiment assessed the effect of the fruit ripeness phase during harvest (°Brix −7.7 and 9.0) and the effect of the storage conditions, i.e., normal atmosphere cold store (0.1% CO2: 21% O2) versus controlled atmosphere (1.5% CO2: 1.5% O2). In the fruit evaluation, the focus was concentrated on changes in the basic color of the peel, firmness, soluble solids content, acidity, as well as the main health-promoting attributes, i.e., antioxidant activity, vitamin C content and total polyphenols. In the experiment, it was found the fruits of ‘Ananasnaya’ variety were almost 40% harder than the fruits of ‘Bingo’PBR variety. The CA technology (1.5% CO2: 1.5% O2) allows for the acceptable firmness of the fruit for up to 56 days of storage. The earlier harvest with an extract content of 7.0–7.5°Brix also promotes higher fruit firmness. Fruits stored in a normal atmosphere cold store ripen faster and are fully ripe after 28 days. ‘Bingo’PBR variety is characterized by fruits with a higher ascorbic acid content than the fruits of ‘Ananasnaya’ variety. The vitamin C content in fruits increases up to 28 days, regardless of the conditions in which they are stored. The content of polyphenols does not change significantly during storage, which reflects the higher stability of these compounds in fruits.

Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

2011 ◽  
Vol 108 ◽  
pp. 244-250
Author(s):  
Wei Dong Bai ◽  
Wen Hong Zhao ◽  
Zhou Min Lu ◽  
Xue Dan Cao ◽  
Zhong Liang Zhang
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Theoretical Foundation ◽  
Soluble Sugar ◽  
Soluble Solids ◽  
Storage Quality ◽  
Titrable Acidity ◽  
And Storage ◽  
Weight Loss Ratio

In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 μmol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3±0.5°C, relative humidity of 65~80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment ,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 μmol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.

STORAGE QUALITY OF McINTOSH APPLES AS AFFECTED BY REMOVAL OF ETHYLENE FROM THE STORAGE ATMOSPHERE

1969 ◽  
Vol 49 (5) ◽  
pp. 567-572 ◽  
Author(s):  
F. R. Forsyth ◽  
C. A. Eaves ◽  
H. J. Lightfoot
Keyword(s):  
Room Temperature ◽  
Storage Condition ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Storage Quality ◽  
Storage Atmosphere ◽  
Solids Content

Preclimacteric McIntosh apples were maintained under low (average 6 ppm) C2H4 and high (average 1,570 ppm) C2H4 levels for 189 days at 3.3 °C. Subsequent analysis of the fruit revealed that the low C2H4 storage condition had maintained approximately 0.9 kg (2 lb.) greater firmness in the fruit than had the high C2H4 condition. This extra firmness persisted for more than a week at room temperature. Acidity levels and soluble solids content were increased slightly by the low C2H4 treatment. Low C2H4 treatment caused both a lower internal C2H4 content of the fruit and a lower level of C2H4 emission by the whole fruit than did storage in high levels of C2H4. The low C2H4 storage conditions reduced the incidence of core browning.

scholarly journals Evaluation of nutritional quality and total polyphenols content from pineapple (Smooth Cayenne) as function of post-harvest storage temperature.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Evelyn Ivana Trindade Damasceno ◽  
Lorena Pedreiro Maciel ◽  
Anne Suelen Oliveira Pinto ◽  
Thais Cristina M. Franco ◽  
Camila Travassos da Rosa Moreira Bastos ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Temperature ◽  
Color Variation ◽  
Soluble Solids ◽  
Total Polyphenols ◽  
Peroxidase Enzyme ◽  
Pineapple Fruit ◽  
Lower Effect ◽  
Physical And Chemical

<p>The pineapple (Smooth Cayenne) is a fruit consumed worldwide. The use of temperature is one of the most effective treatments for the extension of its consumption, but at low temperatures it may develop physiological disorders, which can affect its quality. The aim of this study was to compare the quality of pineapple fruit when stored at room temperature (30 &ordm;C) and under refrigeration at 7 &deg; C. The quality indexes evaluated in this study were pH, acidity, soluble solids, vitamin C, citric acid, color, peroxidase enzyme activity and total polyphenols. The results showed lower loss of vitamin C, lower pH values and soluble solids, lower color variation considering the chromaticity coordinates a * and b * indicated that the cooling temperature has lower effect on the physical and chemical composition of the fruit.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.61</p>

scholarly journals Quality of strawberries subjected to pre-harvest UV-C radiation

2021 ◽  
Vol 56 ◽  
Author(s):  
Izabel Camacho Nardello ◽  
Rufino Fernando Flores Cantillano ◽  
Jardel Araújo Ribeiro ◽  
Gerson Kleinick Vignolo ◽  
Marcelo Barbosa Malgarim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Single Factor ◽  
Solids Content ◽  
Uv C

Abstract The objective of this work was to evaluate the influence of the use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry (Fragaria x ananassa) cultivation, on the physicochemical and phytochemical parameters of the fruits. The used experimental design was completely randomized, in a single-factor arrangement with 11, 19, 29, and 39 UV-C applications and without UV-C application. The hue of the fruits was smaller at the end of the study period. pH varied in strawberries that received 39 applications of UV-C, and the soluble solids content differed with 19 applications. Antioxidant activity was lower in fruits with 11, 19, and 29 UV-C applications, whereas vitamin C content was lower only in fruits that received 29 applications. The use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry cultivation, affects the physicochemical and phytochemical parameters of the fruits, but does not cause losses in their quality.

scholarly journals FOLIAR APPLICATIONS OF ZINC, IRON AND MANGANESE INFLUENCE THE PLANT GROWTH AND FRUIT QUALITY OF PAPAYA CV. RED LADY

2020 ◽  
Vol 8 (5) ◽  
pp. 551-557
Author(s):  
Gurjot Singh Pelia ◽  
◽  
A K Baswal ◽  
Keyword(s):  
Plant Growth ◽  
Fruit Quality ◽  
Foliar Application ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Carotenoids ◽  
Heavy Soil

Prevalence of heavy soil is a major problem for fruit cultivation under Punjab conditions consequently leading to deficiency of several micro-nutrients including zinc (Zn), iron (Fe), and manganese (Mn) which adversely affects the growth and productivity. In this view, a study was planned to investigate the effect of foliar applications of zinc sulphate (ZnSO4), iron sulphate (FeSO4), and manganese sulphate (MnSO4) on vegetative growth, reproductive growth and fruit quality of papaya cv. Red lady. Plants sprayed with ZnSO4 (0.4 %) exhibited significantly highest plant height, plant girth, number of leaves, petiole length; initiated an earliest flowering and fruiting; and improved fruit quality viz., fruit weight, fruit length, titratable acidity, soluble solids concentrations, ascorbic acid content, total phenols content, and total carotenoids content as compared with the control and all other treatments. In conclusion, foliar application ZnSO4 (0.4 %) significantly improved plant growth and fruit quality in papaya cv. Red lady.

Effect of Polyolefin Film on the Quality of Kiwifruit with 1-MCP Treatment in Modified Atmosphere Packages

2011 ◽  
Vol 236-238 ◽  
pp. 2769-2772 ◽  
Author(s):  
Xi Hong Li ◽  
Cheng Jun Wang ◽  
Ai Li Wang ◽  
Yao Xiao ◽  
Yao Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Solids Concentration ◽  
And Control ◽  
Soluble Solids Concentration

Kiwifruit is very perishable especially at 20 °C. The quality of kiwifruit with 1-MCP treatment stored at 20 °C in modified packages was investigated. Three different polyolefin films, including 0.03mm thickness polyethylene (PE), 0.03mm and 0.05mm thickness poly (vinyl chloride) (PVC) films, were used as packaging films. Kiwifruit were fumigated with 1-MCP to delay ripeness and then packaged with the three films and control (air). O2 and CO2 concentrations in the packages, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and ascorbic acid were measured. MAP treatments could postpone the increase of TTS, inhibit the reduction of TA, and avoid the decrease of flesh firmness. Kiwifruit packaged in 0.05mm PVC obtained 33% TA more than control fruit and approximate 25 % retention of initial firmness. However, MAP didn’t maintain more ascorbic acid content of kiwifruit. In conclusion, MAP using polyolefin films combination 1-MCP treatment, especially 0.05mm PVC, might be more effective for preserving the quality of kiwifruit.

scholarly journals Production and quality of okra produced with mineral and organic fertilization

2019 ◽  
Vol 23 (2) ◽  
pp. 97-102
Author(s):  
Hemmannuella C. Santos ◽  
Emmanuel M. Pereira ◽  
Rafael L. S. de Medeiros ◽  
Paulo M. de A. Costa ◽  
Walter E. Pereira
Keyword(s):  
Vitamin C ◽  
Block Design ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Organic Fertilization ◽  
Randomized Block Design ◽  
Number Of Leaves ◽  
The Mean ◽  
Organic Compost

ABSTRACT Okra, Abelmoschus esculentus (L.) Moench, is a vegetable with annual fruit native to hot regions of Africa, well adapted to the conditions of the Northeast and Southeast regions of Brazil, where it is widely used by small farmers. This study aimed to evaluate the effect of mineral and organic fertilization on the production and quality of okra fruits. The experiment was conducted in randomized block design, with three replicates and eleven treatments defined according to a Baconian matrix. Treatments consisted of doses of N (0, 100, 200 and 300 kg ha-1), P (0, 100, 200 and 300 kg ha-1) and K (0, 80, 160 and 240 kg ha-1), as well as absence and presence of organic compost (30 t ha-1). The following parameters were evaluated: plant height, stem diameter, number of leaves, production of fruits plant-1, number of fruits plant-1, fruit length and diameter and fruit quality (pH, soluble solids, titratable acidity, vitamin C and electrical conductivity). The crop is demanding in terms of K and N fertilizations, with increments of 15.8 and 36% in the mean number and diameter of fruits, respectively. Organic fertilization did not influence the vegetative growth of okra, but was beneficial to the production of fruits with higher vitamin C content, 52% higher than the contents found in fruits produced without such input.

scholarly journals AVALIAÇÃO DA QUALIDADE DE SUCO DE LARANJA INDUSTRIALIZADO

2000 ◽  
Vol 18 (1) ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Physicochemical Analysis ◽  
Retail Trade ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Refrigerated Storage ◽  
Trade Market

Avaliou-se a qualidade do suco de laranja pasteurizado exposto à comercialização. Amostras refrigeradas e envasadas em embalagens “TetraPak”, coletadas ao acaso, foram adquiridas no mercado varejista da cidade do Recife, durante o período de Setembro/98 a Julho/99. Foram avaliadas 03 marcas comerciais denominadas A, B e C, perfazendo 60 amostras. Para cada marca comercial, as amostras foram adquiridas em duplicata, sendo uma destinada às análises físicoquímicas (vitamina “C”, acidez total titulável, sólidos solúveis totais e pH) e a outra ao teste de incubação (35 ºC durante 10 dias). As marcas analisadas atenderam ao padrão de qualidade estabelecido pelo Ministério da Agricultura, exceto a marca C. Esta apresentou em 70% das amostras analisadas, teor de sólidos solúveis totais (SST) inferior ao padrão e sinais de deterioração durante o teste de incubação em 10% das amostras, evidenciando falhas no processamento térmico. O processamento asséptico associado ao armazenamento sob refrigeração permitiu que todas as amostras das marcas analisadas apresentassem quantidades de vitamina “C” acima do valor mínimo estabelecido pelo Ministério da Agricultura. Abstract The quality of pasteurized orange juice exposed to commercialization was evaluated. Samples, refrigerated and packed in “TetraPak” randomly collected were bought at the retail trade market of Recife, during the period of September/98 to July/99. Three commercial labels named A, B and C were evaluated, making a total of 60 samples. For each commercial label, the samples were acquired in two replicates, one of which was destined to physicochemical analysis (vitamin C, total acidity, total soluble solids and pH) and the other to the incubation test (35 ºC during 10 days). The labels assayed assisted to the established quality pattern of the Ministry of Agriculture, except the C label. This label presented in 70% of the analyzed samples, lower TSS rates than those considered as standard, it also showed signs of deterioration during the incubation test in 10% of the samples, evidencing flaws in the thermal procedure. The aseptic procedure associated to the refrigerated storage allowed all samples of the assayed labels to show vitamin C levels higher than the minimum established by the Ministry of Agriculture.

Note: The effect of Ethephon on the colour, composition and quality of mango (Mangifera indica, cv Kent) / Nota: Efecto del Ethephon sobre el color, la composición y la calidad del mango (Mangifera indica cv Kent)

1998 ◽  
Vol 4 (3) ◽  
pp. 199-205 ◽  
Author(s):  
A.R. Centurión Yah ◽  
S.A. González Novelo ◽  
J.A. Tamayo Cortés ◽  
J.J. Argumedo ◽  
E. Sauri Duch
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Reducing Sugars ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Ripe Fruit ◽  
Yellow Colour ◽  
General Acceptance

Mango cv Kent, as grown on the Yucatan Peninsula, despite its satisfactory ripening, pleasant flavour, correct pulp colour and general acceptance, shows a skin without the characteristic red- yellow colour of the regular ripe fruit; it remains green and this makes it slightly unattractive to the consumer. On the other hand, ethylene and some other components such as Ethephon, have been used to homogenize the ripening in many fruits and to improve its colour. This work shows the results of the effect of nine different treatments with Ethephon on the colour, composition and quality of mango cv Kent. Fruit was treated by immersion in solutions of Ethephon at three different concentrations (500, 1500 and 2000 ppm) and for three different lengths of times (3, 6 and 9 min). The colour improvement depended upon the concentration and time of the treatment with Ethephon. In general, it was found that treatment with Ethephon had a significantly posi tive effect on the colour of the mango skin, as it caused the degradation of chlorophyll, which gave the appearance of the characteristic yellow and red colours to 100% of the fruit treated with 2500 ppm. Treatments influenced significantly the chemical composition of the pulp, particularly the concentration of total soluble solids, reducing sugars, carotenoids, vitamin C and acidity. The best sensorial acceptance was obtained from treatments with 1500 ppm.

EFFECTS OF SUCCINIC ACID 2,2-DIMETHYL HYDRAZIDE (ALAR) AND 2-CHLOROETHYLPHOSPHONIC ACID (ETHEPHON) ON ABSCISSION AND STORAGE QUALITY OF McINTOSH APPLES

1972 ◽  
Vol 52 (4) ◽  
pp. 483-491 ◽  
Author(s):  
B. J. E. TESKEY ◽  
K. L. PRIEST ◽  
E. C. LOUGHEED
Keyword(s):  
Succinic Acid ◽  
Respiration Rate ◽  
Harvest Date ◽  
Soluble Solids ◽  
Total Acidity ◽  
Harvest Time ◽  
Storage Quality ◽  
And Storage ◽  
Storage Disorders

McIntosh apples that had been sprayed at the end of July with Alar as recommended commercially for preharvest drop control, were later treated with ethephon at 400 and 800 mg/liter, 6 and 3 days before optimum harvest date. Results were compared with untreated fruit and with fruit from trees sprayed with Alar alone. Measurements were made of abscission and firmness as well as CO2 and ethylene (C2H4) evolution. Treated fruit had a respiration rate greater than that of the control at harvest time. Ethephon treatments resulted in fruit that was firmer than Alar-treated or control fruit. No differences were noted among treatments with regard to pH, total acidity, percent soluble solids, or storage disorders of the fruit.

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