scholarly journals Strategies to Preserve Postharvest Quality of Horticultural Crops and Superficial Scald Control: From Diphenylamine Antioxidant Usage to More Recent Approaches

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 356 ◽  
Author(s):  
Cindy Dias ◽  
Ana L. Amaro ◽  
Ângelo C. Salvador ◽  
Armando J. D. Silvestre ◽  
Sílvia M. Rocha ◽  
...  
Keyword(s):  
State Of The Art ◽  
Antioxidant Properties ◽  
Storage Conditions ◽  
Alternative Methods ◽  
Postharvest Quality ◽  
Superficial Scald ◽  
Horticultural Crops ◽  
Horticultural Products ◽  
Chemical Strategies

Horticultural crops are vulnerable to several disorders, which affect their physiological and organoleptic quality. For about forty years, the control of physiological disorders (such as superficial scald) in horticultural crops, particularly in fruit, was achieved through the application of the antioxidant diphenylamine (DPA), usually combined with controlled atmosphere (CA) conditions. However, identification of DPA residues and metabolites in treated fruits, associated with their toxicity, banned the use of this antioxidant in Europe. This triggered the urgent need for novel and, ideally, natural and sustainable alternatives, combined with adequate storage conditions to protect cultivars from harmful agents. This review systematizes the state-of-the-art DPA application on several fresh cultivars, such as apples, pears, and vegetables (potatoes, spinach, etc.), as well as the possible mechanisms of the action and effects of DPA, emphasizing its antioxidant properties. Alternative methods to DPA are also discussed, as well as respective effects and limitations. Recent research on scald development molecular pathways are highlighted to open new non-chemical strategies opportunities. This appraisal shows that most of the current solutions have not lead to satisfactory commercial results; thus, further research aimed to understand the mechanisms underlying postharvest disorders and to design sustainable and safe solutions to improve horticultural products storage is needed.

scholarly journals Postharvest quality of Rambutan (Nephelium lappaceum L.) associated with packaging and storage conditions

2018 ◽  
Vol 19 (3) ◽  
pp. 1-16 ◽  
Author(s):  
Shetty J. Manjunath ◽  
◽  
P.R. Geethalekshmy ◽  
C. Mini ◽  
Vijayaraghava Kumar ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Postharvest Quality ◽  
Nephelium Lappaceum ◽  
And Storage

scholarly journals Storage Temperature, Controlled Atmosphere, and 1-Methylcyclopropene Effects on α-Farnesene, Conjugated Trienols, and Peroxidation in Relation with Superficial Scald, Pithy Brown Core, and Fruit Quality of ‘d’Anjou’ Pears during Long-term Storage

2016 ◽  
Vol 141 (2) ◽  
pp. 177-185 ◽  
Author(s):  
Yan Wang
Keyword(s):  
Storage Temperature ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Metabolic Balance ◽  
Superficial Scald ◽  
Long Term Storage ◽  
Temperature Controlled ◽  
Term Storage

Alternatives to ethoxyquin (Etq) are needed for controlling superficial scald of ‘Anjou’ european pears (Pyrus communis) during long-term storage. The current commercial standard storage conditions [Etq + −1 °C + controlled atmosphere (CA) with 1.5 kPa O2] reduced scald occurrence compared with control fruit (−1 °C + CA) during 6–8 months storage. At 1 °C in air, 1-methylcyclopropene (1-MCP) fumigation at 0.15 µL·L−1 at harvest was more efficient on reducing scald than Etq but did not prevent scald during 6–8 months storage. The 1-MCP-treated fruit at 1 °C in air developed their ripening capacity at 20 °C following 6–8 months storage but had deceased shipping ability (softening and yellowing of fruit). Although Etq inhibition of scald was associated with the inhibition of α-farnesene oxidation to conjugated trienols (CTols); 1-MCP reduced α-farnesene synthesis and thereby the availability of substrate to oxidize to CTols. CA storage at 1.5 kPa O2 totally prevented scald and retarded the loss of shipping ability without affecting the ripening capacity of 1-MCP-treated fruit at 1 °C through further decreases in the syntheses of ethylene, α-farnesene and CTols during 6–8 months storage. In addition, 1-MCP prevented a CA-induced disorder, pithy brown core (PBC), in ‘Anjou’ pears possibly through enhancing an oxidative/reductive metabolic balance during extended storage. In conclusion, the combinations of 1 °C + 1-MCP + CA is a potential commercial alternative to Etq for scald control while allowing the 1-MCP-treated ‘Anjou’ pears to recover ripening capacity during the shelf life period after 6–8 months storage.

scholarly journals Environmental variables in packing houses and their effects on the quality of grapes

2018 ◽  
Vol 22 (2) ◽  
pp. 125-130 ◽  
Author(s):  
Osvaldo C. Vasconcelos ◽  
Cristiane Dacanal ◽  
Sílvia H. N. Turco ◽  
Sergio T. Freitas ◽  
Clóvis M. C. Ramos ◽  
...  
Keyword(s):  
Thermal Environment ◽  
Thermal Conditions ◽  
Storage Conditions ◽  
Matter Content ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Dry Matter Content ◽  
Table Grapes ◽  
The Ideal

ABSTRACT The aim of this study was to characterize the thermal environment in the selection and packing areas of a packing house and its effects on the quality of table grapes produced in the São Francisco Valley, Brazil. The thermal environment was monitored during the winter and summer seasons. The highest value of air temperature (Tair) and the lowest relative humidity (RH) observed in the packing house were 35 °C and 40.0%, respectively, obtained during the summer, for 8 h. After observing the thermal environment data of the packing house, simulations were performed to evaluate the effect of the ideal environmental storage conditions and observed thermal conditions on the postharvest quality of “Thompson” grapes. Grapes were harvested and stored directly at the ideal temperature and RH of 0 °C and 90%, respectively, or previously exposed to a temperature of 35 °C and RH of 40% for 8 h, the thermal environment observed in the evaluated packing house, followed by storage at 0 °C and 90% RH. Fruit exposure to high temperature and low RH before the ideal storage conditions resulted in higher loss of berry firmness and weight, along with increased soluble solids and dry matter content of rachis and berry. Based on these results, the environmental conditions observed in the packing house result in berry dehydration, which accelerates the loss of fruit quality during storage.

EFFECTS OF DIFFERENT PACKAGING AND STORAGE CONDITIONS ON POSTHARVEST QUALITY OF TOMATO

2015 ◽  
pp. 125-129 ◽  
Author(s):  
B. Buntong ◽  
V. Kong ◽  
A.L. Acedo Jr. ◽  
S. Kanlayanarat
Keyword(s):  
Storage Conditions ◽  
Postharvest Quality ◽  
And Storage

Effect of fruit treatment with 1-methylcyclopropene and Agro-Mos® and storage conditions on postharvest quality of ‘Kyoto’ persimmon

2017 ◽  
pp. 93-100
Author(s):  
A. dos Santos ◽  
A. Miqueloto ◽  
C.V.T. do Amarante ◽  
C.A. Steffens ◽  
T. Miqueloto ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Postharvest Quality ◽  
And Storage

scholarly journals The Effects of Edible Coatings on the Postharvest Quality of Citrus Fruits as Affected by Granulation

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
İbrahim Kahramanoğlu ◽  
Chuying Chen ◽  
Zengyu Gan ◽  
Jinyin Chen ◽  
Chunpeng Wan
Keyword(s):  
Fruit Quality ◽  
Citrus Fruit ◽  
Alternative Methods ◽  
Postharvest Quality ◽  
Internal Quality ◽  
World Population ◽  
Edible Coatings ◽  
Citrus Fruits ◽  
The World

The world population is growing day-by-day, while the available natural resources for agricultural production, i.e., soil and water, are rapidly decreasing. Moreover, consumer preferences are highly affected by some quality characteristics of food products, which can be classified as external, internal, and hidden attributes. Among the internal quality attributes, granulation is a significant factor damaging the inner quality of citrus fruits and reducing the consumer attraction. The main symptoms of granulation (also known as section drying, crystallization, or scarification) in citrus are shrivelling in juice sacs due to gel formation, hardening, white colour, and low extractable juice content. A well-known result of the granulation is the reduction in soluble solid concentration (SSC), total sugar, and titratable acidity (TA). Granulation is known to affect the citrus fruit quality all over the world. Since citrus is one of the world’s most popular fruit species, it is highly important to identify and manage this physiological problem to help sustainable production throughout the world. Consumer’s preferences have also been moving towards the use of eco- and environmental-friendly alternative methods in postharvest fruit storage, including edible coatings. Edible coatings act as a barrier for the air and water transitions through the surface of fruits which results in retarding the deterioration of fruits, preventing and/or controlling the microbial decay, improving the fruit quality, and hence extending the storage duration. The mechanism of citrus fruit granulation is highly associated with the oxidative stress, and edible coatings have been reported to significantly reduce granulation and improve the quality of the fruits. In line with this information, this review article aimed to summarize the reasons, results, and managements of granulation of citrus fruits.

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