scholarly journals Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2251
Author(s):  
Tomasz Krupa ◽  
Kazimierz Tomala
Keyword(s):  
Acid Content ◽  
Carbon Dioxide Concentration ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Kiwi Fruit ◽  
Fruit Storage ◽  
High Co2 ◽  
Co2 Concentrations ◽  
Solids Content

The rapid increase in the production of hardy kiwi fruit (A. arguta) since the beginning of the 21st century has required the development of new cultivation technologies and postharvest handling procedures in order to extend the supply and transport of the fruit to distant markets. Fruit storage focuses on the inhibition of ripening processes regulated by ethylene activity or respiration. Both of these are effectively regulated by appropriate concentrations of O2 and CO2 in the atmosphere surrounding the fruit. In this study, the effect of the concentration of both gases in the cold room on the physico-chemical indices of fruit quality, i.e., mass loss, firmness, soluble solids and monosaccharides content, titratable acidity and acid content, and color of the peel was evaluated. Studies have shown that high CO2 concentrations inhibit ripening processes more effectively than low O2 concentrations. Softening of berries as well as an increase in soluble solid contents was recorded during the first 4 weeks of storage in the fruit. However, the increase in monosaccharides was fairly stable throughout the study period. The increase in soluble solids content as well as the loss of acidity were more strongly determined by CO2 than O2, although the acid content in a 10% CO2 atmosphere did not change. Additionally, the fruits were greener after storage in 10% CO2, but the weakness was skin dulling and darkening. The results indicate that the use of high CO2 concentrations (5–10%) effectively inhibits ripening processes in fruit. After 12 weeks of storage, the fruit was still not suitable for direct consumption, which suggests that the storage period can be extended further.

scholarly journals Qualidade de frutos de mangabeira de diferentes estágios de maturação tratados com CaCl2

2021 ◽  
Vol 10 (3) ◽  
pp. e21010313340
Author(s):  
Alexandre Passos Oliveira ◽  
Pryanka Thuyra Nascimento Fontes ◽  
Luiz Fernando Ganassali de Oliveira Junior
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ambient Atmosphere ◽  
Climacteric Fruit ◽  
Organoleptic Characteristics ◽  
The Difference ◽  
Solids Content ◽  
Hancornia Speciosa ◽  
Two Stages

Hancornia speciosa is a fruit tree, popularly known as mangabeiras. The mangaba, fruits of this tree, are quite appreciated for their organoleptic characteristics. Because it is a climacteric fruit, this fruit has very high perishability. The use of products that extend the useful life is necessary. Calcium chloride (CaCl2) has been shown to be an alternative in post-harvest because it promotes few changes in fruit quality and increases the storage period. Thus, the objective of this work was to evaluate quality attributes of mangaba fruits in two stages of maturation, 'Immature' and 'Mature', submitted to CaCl2 application, in four storage times (0, 2, 4 and 6 days) under ambient atmosphere. During the experiment, the loss of fresh weight, color, pH, titratable acidity, soluble solids and SS/TA ratio were evaluated. It was verified that the 'mature' fruits showed a higher acidity and soluble solids content, even with the application of CaCl2, the difference that the loss with the application of CaCl2 was smaller. Unlike '‘Immature’ and ‘Immature’ fruits with CaCl2 in which these characteristics were acquired as the experiment was conducted, in addition to presenting lower values for weight loss, pH and color.

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

HortScience ◽  
2004 ◽  
Vol 39 (5) ◽  
pp. 1062-1065 ◽  
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.

scholarly journals Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

2017 ◽  
Vol 29 (2) ◽  
pp. 113-121 ◽  
Author(s):  
Ewa Dziedzic ◽  
Jan Błaszczyk ◽  
Elżbieta Kaczmarczyk
Keyword(s):  
Sweet Cherry ◽  
Storage Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Fruit Storage ◽  
Solids Content ◽  
And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

scholarly journals Ripening Development and Quality of Melting and Non-melting Flesh Peach Cultivars

HortScience ◽  
2012 ◽  
Vol 47 (7) ◽  
pp. 879-885 ◽  
Author(s):  
Ming-Wei S. Kao ◽  
Jeffrey K. Brecht ◽  
Jeffrey G. Williamson ◽  
Donald J. Huber
Keyword(s):  
Ethylene Production ◽  
Prunus Persica ◽  
Storage Period ◽  
Titratable Acidity ◽  
Pectin Methylesterase ◽  
Biochemical Properties ◽  
Soluble Solids ◽  
Cell Wall Modification ◽  
Advanced Stages ◽  
Solids Content

Some physiological and biochemical properties of melting flesh (MF) and non-melting flesh (NMF) peaches [Prunus persica (L.) Batsch] were determined during ripening for 5 days at 20 °C. Respiration rates and ethylene production of MF ‘Flordaprince’, MF ‘TropicBeauty’, NMF ‘UFSun’, and NMF ‘Gulfking’ were measured at different harvest skin ground color-based maturity stages. The MF cultivars at harvest were mostly preclimacteric or at the onset of ripening. The NMF cultivars generally had higher ethylene production at harvest and throughout ripening than the MF cultivars; thus, the NMF fruit had started ripening on the tree before harvest. Some of the NMF fruit harvested at more advanced stages quickly became postclimacteric during the storage period. Quality determination after fruit ripening showed that MF ‘TropicBeauty’ had the highest soluble solids content (SSC), but also the highest titratable acidity (TA). The NMF cultivars had lower TA than the MF cultivars. NMF ‘Gulfking’ consistently had high SSC/TA, which was the result of it having the lowest TA. The NMF cultivars retained firmer texture than the MF cultivars during ripening. The flesh firmness of the NMF cultivars was four to five times greater than that of the MF cultivars. To investigate the reason for this significant textural difference, the activities of the cell wall modification enzymes pectin methylesterase (PME) and polygalacturonase (PG) were quantified in all four cultivars at advanced ripeness stages. PME activity appeared to be more directly related with peach fruit softening than PG activity.

Influence of Storage Period on the Postharvest Characteristics of Five Mango (Mangifera indica L.) Cultivars

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 457d-457
Author(s):  
Judith Zambrano ◽  
Willian Materano ◽  
Sagrario Briceño
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Starch Content ◽  
Mangifera Indica ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Peel Color ◽  
Solids Content

Five mangos cultivars (Mangifera indica L., `Palmer', `Keitt', `Spring Field', `Kent', and `Anderson') were harvested at the preclimacteric stage. Fruits were selected for study that were uniform and free of visual defects and stored for 18 days at 10 °C, 90% to 95 % RH. Fruits were evaluated every 3 days for pulp and peel color, total soluble solids, titratable acidity, ascorbic acid content, and total and reducing sugars. Pulp and peel color parameters (lightness, hue, and chroma) were significantly different among cultivars. The soluble solids content, ascorbic acid, and starch content changed significantly during storage and were significantly different among cultivars. Total and reducing sugars content did not change significantly after 10 days of storage. Results of this study indicated that these five mango cultivars have good storage potential.

scholarly journals Effect Of Storage Periods On Postharvest Quality Of Pumpkin

2013 ◽  
Vol 38 (2) ◽  
pp. 247-255 ◽  
Author(s):  
MA Rahman ◽  
M Miaruddin ◽  
MHH Khan ◽  
MAT Masud ◽  
MM Begum
Keyword(s):  
Ph Value ◽  
Storage Period ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Research Centre ◽  
Maximum Loss ◽  
Solids Content

The fully matured pumpkins (Cucurbita moschata Poir) of BARI Pumpkin-1 and BARI Pumpkin-2 were harvested from the experimental field of Horticulture Research Centre, BARI, Gazipur, Bangladesh. They were then stored under ambient room conditions (27-31 °C and 75-90% RH) for various periods ranged from 15 days to 120 days. The effect of different storage periods was assessed by evaluating their impact on changes in quality attributes of pumpkins. Results indicated that a slow but steady weight loss occurred in pumpkin with maximum loss of 18 and 21% after 120 days of storage in BARI Pumpkin-1 and BARI Pumpkin-2, respectively. ?-carotene and ascorbic acid contents were decreased throughout the whole storage time, however, they were drastically reduced during first 30 days of storage. Total soluble solids content increased until 45 days of storage followed by a decrease with progress in time. Titratable acidity was slowly decreased and simultaneously pH value was increased throughout the storage period. The results indicated that storage conditions need to be managed carefully to slow down any changes in fresh pumpkin. Bangladesh J. Agril. Res. 38(2): 247-255, June 2013 DOI: http://dx.doi.org/10.3329/bjar.v38i2.15888

Quality and Aroma Production of Doyenne du Comice Pears in Relation to Harvest Date and Storage Atmosphere

2001 ◽  
Vol 7 (6) ◽  
pp. 493-500 ◽  
Author(s):  
M. L. López ◽  
R. Miró ◽  
J. Graell
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Low Oxygen ◽  
High Co2 ◽  
Low Co2 ◽  
Storage Atmosphere ◽  
Aroma Production ◽  
Solids Content ◽  
And Storage

The effect of harvest date and storage atmosphere on quality and volatiles was investigated in Doyenne du Comice pears grown in the region of Lleida (NE Spain). Fruits were harvested at 2 dates (119 and 126 days after full bloom) and stored in regular air (RA) atmosphere (21% O2: 0.03% CO2) and in low oxygen (LO) atmospheres with two carbon dioxide concentrations: low CO2 (2% O2: 0.7% CO2) and high CO2 (2% O2: 5% CO2); the storage periods were 3, 5 and 7 months. After storage plus a shelf-life period (1 and 4 days at 20 C), flesh firmness, soluble solids content, titratable acidity and skin colour (parameter a* + b*) in the fruits were determined. Furthermore, volatiles production (ethylene and aroma) was determined at 4 days after storage. After 5 months, pears from regular air storage showed poorer quality than fruits held under low oxygen atmospheres. At 3 and 5 months of storage plus 1 and 4 days at 20 C fruit firmness was higher in LO when compared with RA-stored fruit, in both early- and late-harvested fruits. For long-term (7 months) storage high CO2 atmospheres permitted a good retention of fruit firmness and skin colour, but fruits stored in low CO2 achieved a quality more suitable for consumer acceptance (at the end of the shelf life period at 20 C). Differences between LO atmospheres were frequently not significant for soluble solids content and titratable acidity. The highest aroma production was obtained after 3 months of RA storage for early-harvested pears and after 7 months of LO-low CO2 storage for lateharvested fruits. Otherwise, LO-high CO2 had a depressing effect on total aromatic volatile production. Storage conditions and the period of ripening at 20 C influenced the occurrence of individual esters and alcohols.

scholarly journals Response of Mamey Sapote (Pouteria sapota) Fruits to Postharvest Exogenous Ethylene Applications

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 497A-497
Author(s):  
Juan C. Diaz-Perez ◽  
S. Bautista ◽  
M. Arenas ◽  
S. Evangelista ◽  
R. Arce
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Softening ◽  
Fruit Skin ◽  
Wide Variability ◽  
Postharvest Ripening ◽  
Ripe Stage ◽  
Exogenous Ethylene ◽  
Solids Content

There are very few postharvest studies about the mamey sapote fruits. The lack of appropriate harvest indexes for this crop result in fruits having a wide variability in maturity after harvest. Fruit skin shows no apparent changes in color as maturity progresses. Another complication results from harvesting the fruit with long poles, which restricts the harvester from touching the fruit to evaluate fruit softening. The objective of this study was to evaluate the effect of exogenous ethylene applications to fruits on increasing the uniformity of fruit maturity. Fruits were harvested every 2 weeks over a 4-month period. Fruit harvest was initiated 8 weeks before the estimated ripening day. Fruits were treated by immersion for 1 min in an ethephon solution at 0, 500, or 1000 mg·liter–1 and stored at 20°C (65% RH) for 4 or 8 days. After the storage period, fruits were analyzed for fruit firmness, color (external and internal), pH, titratable acidity, soluble solids content, ascorbic acid, and starch. Postharvest exogenous applications of ethylene stimulated postharvest ripening of the mamey sapote fruits. Ripening was associated to fruit softening, a change in pulp color from a pale pink to an intense pink color, and an increase in SSC. Fruit response to exogenous ethylene applications was small in immature fruits and increased as fruits approached the ripe stage, and decreased again in over-ripe fruits. In conclusion, postharvest applications of ethylene increased both fruit earliness and maturity uniformity in fruits.

scholarly journals Pelilinan Efektif Memperpanjang Masa Simpan Buah Jambu Biji (Psidium guajava L.) ‘Kristal’

2018 ◽  
Vol 9 (1) ◽  
pp. 19-26
Author(s):  
Slamet Susanto ◽  
Delys Inkorisa ◽  
Dadang Hermansyah
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Storage Period ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Guava Fruit ◽  
Performance Quality ◽  
Randomized Design ◽  
Solids Content

ABSTRACT‘Kristal’ guava fruit can easily be deteriorated during storage. The objective of this experiment was to study the effect of the waxing on the shelflife and quality of the ‘Kristal’ guava fruit. Experiment was conducted at the Postharvest Laboratory of Departemen of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural University from February to May 2016. The experiment was designed using completely randomized design (CRD) with single factor consisted of 5 treatments, i.e., 0% of beewax (control), 2% of beewax, 4% of beewax, 6% of beewax and 8% of beeswax. The results showed that beewax coating suppressed weight loss and softness of fruit compared to the control fruit during storage period. Beewax coating did not significantly affect chemical quality such as soluble solids content, titratable acidity and vitamin C. The beeswax coating with 2% and 4% were able to extend shelflife of ‘Kristal’ guava fruit 9 days longer as compared to the control. Keywords: ‘Krístal’, performance, quality, waxing, weight loss ABSTRAK Buah jambu ‘Kristal’ dapat dengan mudah rusak selama penyimpanan. Tujuan percobaan ini yaitu mempelajari pengaruh pelilinan terhadap daya simpan dan kualitas buah jambu ‘Kristal’. Percobaan dilakukan di Laboratorium Pascapanen, Departemen Agronomi dan Hortikultura, Fakultas Pertanian, Institut Pertanian Bogor dari bulan Februari sampai Mei 2016. Percobaan dirancang menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal terdiri atas 5 perlakuan, yaitu 0% dari lilin lebah (kontrol), 2% dari lilin lebah, 4% lilin lebah, 6% lilin lebah dan 8% lilin lebah. Hasil penelitian menunjukkan bahwa pelapisan lilin lebah menekan susut bobot dan kelunakan buah dibandingkan dengan kontrol selama masa penyimpanan. Pelapisan lilin lebah tidak secara nyata mempengaruhi kualitas kimia buah seperti kandungan padatan terlarut, keasaman titrasi dan vitamin C. Pelapisan lilin lebah dengan konsentrasi 2% dan 4% mampu memperpanjang masa simpan buah jambu ‘Kristal’ 9 hari lebih lama dibandingkan dengan kontrol. Kata Kunci: kualitas, ‘Kristal’, pelilinan, penampilan, susut bobot

scholarly journals APLICAÇÃO DE DIFERENTES REVESTIMENTOS NA CONSERVAÇÃO PÓS-COLHEITA DA BANANA cv. PRATA

Nativa ◽  
2018 ◽  
Vol 6 (6) ◽  
pp. 563
Author(s):  
Sonara De França Sousa ◽  
Regilane Marques Feitosa ◽  
Rossana Maria Feitosa de Figueirêdo
Keyword(s):  
Mass Loss ◽  
Xanthan Gum ◽  
Control Sample ◽  
Fungal Growth ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Environment Temperature ◽  
Solids Content

Objetivou-se avaliar o efeito de diferentes revestimentos sob a conservação da banana cv. prata armazenada em temperatura ambiente. As bananas foram adquiridas em estágio verde de maturação, sendo posteriormente higienizadas e revestidas com as soluções de revestimentos obtidas a partir da gelatina, pectina e goma xantana, a 1%. As bananas revestidas e a amostra controle, foram armazenadas por 9 dias, quantificadas a partir do tempo 0 quanto aos atributos: perda de massa, cor, acidez, teor de água, sólidos solúveis e pH. De acordo com os resultados obtidos, os tratamentos com gelatina e pectina apresentaram crescimento fúngico ao final do armazenamento. A perda e massa foi maior nas bananas controle, os valores de L*, a* e b*, ao final do armazenamento, indicaram uma coloração escura com tendência ao vermelho-amarelado. A acidez das amostras aumentou e os valores de pH diminuíram e o teor de sólidos solúveis apresentaram acréscimos durante o período de armazenamento. Dentre as soluções de revestimento utilizadas para este estudo, a goma xantana apresentou os melhores resultados, visto que foi a mais eficiente contra a perda de massa e apresentou as menores variações referentes à coloração das bananas.Palavras-chave: goma xantana, perda de massa, armazenamento. APPLICATION OF DIFFERENT COATING IN BANANA POST-HARVEST CONSERVATION CV. SILVER ABSTRACT: The objective of the present work was evaluate the effect of different coatings under banana cv. stored at environment temperature. The bananas were obtained at the green maturation stage, sanitized and coated with the solutions of biopolymers from gelatin, pectin and xanthan gum at 1%. The coated bananas and the control sample were stored for 9 days, quantified from time 0 for the following parameters: loss of mass, color, titratable acidity, water content, soluble solids and pH. According to the results obtained, treatments with gelatin and pectin showed fungal growth at the end of storage. The loss and mass was higher in the control bananas, the values of L*, a* and b*, at the end of the storage, indicating a dark color with tendency to reddish-yellow. The acidity of the samples increased and the pH values decreased, and soluble solids content show presented increases during the storage period. Among the coating solutions used for this study, xanthan gum presented the best results, since it was the most efficient against mass loss and showed the smallest variations regarding the color of bananas.Keywords: xanthan gum, mass loss, storage.

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