scholarly journals Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1223
Author(s):  
Xiaoxue Yan ◽  
Jun Yan ◽  
Siyi Pan ◽  
Fang Yuan
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Solid Phase ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Traits ◽  
Flight Mass Spectrometry ◽  
Cold Condition ◽  
Higher Temperature ◽  
Subsequent Storage

The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for up to 8 days for quality evaluation. The firmness, pH, and total soluble solids increased by 8.42%, 8.92% and 42.9%, respectively, after 60 days of storage at 0 °C. Titratable acidity decreased 18.1% after 60 days of storage at 0 °C. The volatile change was monitored using headspace–solid-phase microextraction–gas chromatography–quadrupole time-of-flight–mass spectrometry (HS-SPME-TOF-MS) and off-odor was evaluated by sensory panel. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids. Extending storage from 15 to 60 days under cold condition still resulted in an acceptable odor. However, subsequent storage at higher temperature resulted in a quick deterioration in sensory acceptability. The results proved that cold storage was a reliable way to maintain the quality of blueberry, and flavor deterioration during subsequent shelf life was more fatal to the blueberry flavor.

scholarly journals Harvest Maturity Stage and Cold Storage Length Influence on Flavour Development in Peach Fruit

Agronomy ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 10 ◽  
Author(s):  
Alessandro Ceccarelli ◽  
Brian Farneti ◽  
Christine Frisina ◽  
David Allen ◽  
Irene Donati ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Quality Traits ◽  
Harvest Management ◽  
Harvest Maturity

Peach market is facing a constant decrease due to the poor fruit quality perceived at consumption that might be greatly affected by fruit ripening stage at harvest and by the post-harvest management. The present work aimed at clarifying the influence of maturity at harvest on the evolution of peach aroma and quality during shelf-life after prolonged cold storage. “August Flame” peaches were harvested at three maturity stages, determined based on IAD (index of absorption difference) and ethylene emission. Fruit quality traits (firmness, soluble solids, titratable acidity), ethylene and volatile organic compound (VOC) emission were monitored during for four weeks of cold storage (0 °C). Every week of cold storage was followed by 6 days of shelf-life (18 °C). Ripening segregation at harvest based on IAD was successful since each maturity classes significantly differed based on all quality traits. Cold storage enhanced the aroma development of ‘August Flame’ peach, primarily by increasing the emission of esters and lactones associated with pleasant aroma. Moreover, cold storage also reduced the differences in aroma between the maturity classes. The role of ethylene, which was also influenced by cold storage, in regulating the VOCs emission is discussed.

scholarly journals Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

2015 ◽  
Vol 45 (3) ◽  
pp. 386-391 ◽  
Author(s):  
Josuel Alfredo Vilela Pinto ◽  
Márcio Renan Weber Schorr ◽  
Fabio Rodrigo Thewes ◽  
Deiverson Luiz Ceconi ◽  
Vanderlei Both ◽  
...  
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Table Grapes ◽  
Niagara Rosada

This study aimed to evaluate the effect of different levels of relative humidity (RH) on the maintenance of Postharvest quality of 'Niagara Rosada' table grapes after cold storage at 0.5°C for 21 days. A completely randomized design was used, with five replicates of 18 clusters per treatment. The selected levels of relative humidity were 85, 90, 95 and 100%, obtained by means of electronic humidity controllers. The fruits were evaluated in relation to rot incidence, berry cracking, browning rate, respiratory rate, titratable acidity, soluble solids, resistance to abscission, berry drop and weight loss. The evaluations were assessed at 20 days of storage and after two and four days of shelf-life (20°C; 85% RH). The results showed that as higher as relative humidity, higher is rot incidence and that the variables rachis browning and weight loss were inversely related to relative humidity. Resistance to abscission at the end of storage was higher when humidity ranged between 90 and 95%, but it was not affected after transfer to shelf-life from cold storage. Relative humidity ranging between 90 and 95% offer the best conditions to maintain the Postharvest quality of 'Niagara Rosada' table grapes

scholarly journals ETHYLENE APPLICATION AFTER COLD STORAGE IMPROVES SKIN COLOR OF ‘VALENCIA’ ORANGES

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
MARIA LUIZA LYE JOMORI ◽  
NATALIA DALLOCCA BERNO ◽  
RICARDO ALFREDO KLUGE
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Acid Content ◽  
Skin Color ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Internal Quality ◽  
Valencia Orange

ABSTRACT Degreening is a postharvest technique that consists of applying ethylene to oranges fresh fruits to improve skin color. In Brazil, this technique is still not widely applied due to a lack of specific research, resulting in poor fruit coloration, which limits the oranges’ exportation. The objective of this study was to investigate the de-greening effect of ethylene application after cold storage in ‘Valencia’ oranges. The ethylene treatments (0; 5 and 10 µL L-1 for 96 h at 22°C) were applied after storage for 30 days at 5°C. After ethylene application, the fruit were stored for three days at 22°C to simulate a shelf life. The skin color rate enhanced after ethylene treatment due to increased chlorophyllase activity. The content of carotenoids did not change, nor did the soluble solids, titratable acidity, ratio, percentage of juice and ascorbic acid content. The levels of acetaldehyde and ethanol in the juice were also assessed, and unpleasant odors or flavors did not occur despite a small increase in the acetaldehyde content. Therefore, the ethylene application after cold storage is efficient to improve the skin color of ‘Valencia’ orange without changing the internal quality.

scholarly journals The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Benson Maina ◽  
Jane Ambuko ◽  
Margaret J. Hutchinson ◽  
Willis O. Owino
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Beta Carotene ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Mango Fruit ◽  
Carotene Content

Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit.

scholarly journals Linear relations between apple traits

Bragantia ◽  
2016 ◽  
Vol 75 (4) ◽  
pp. 396-400 ◽  
Author(s):  
Marcos Toebe ◽  
Vanderlei Both ◽  
Fabio Rodrigo Thewes ◽  
Alberto Cargnelutti Filho ◽  
Auri Brackmann
Keyword(s):  
Cold Storage ◽  
Correlation Coefficients ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Traits ◽  
Total Soluble Solids ◽  
Linear Relationships ◽  
Longitudinal Diameter ◽  
Apple Fruits ◽  
Juice Content

ABSTRACT The study of linear associations between traits is critical for the selection or the indirect quantification of the interest traits. Thus, the objective of this research was to evaluate the linear relationships among traits of apple fruits, in ‘Royal Gala’ and ‘Fuji’ cultivars, at harvest and after cold storage. In this investigation, 120 fruits of ‘Royal Gala’ and 120 fruits of ‘Fuji’ at harvest and 120 fruits of ‘Royal Gala’ and 111 fruits of ‘Fuji’ after cold storage were evaluated. Morphological/productive (mass, longitudinal diameter, major and minor transverse diameters) and quality traits (firmness, total soluble solids, titratable acidity, juice content, ethylene production and respiration) were measured. In each cultivar (‘Royal Gala’ and ‘Fuji’) and time of evaluation (at harvest or after cold storage), the Pearson’s linear correlation coefficients among the pairs of traits and the canonical correlation among the groups of morphological/productive and of quality traits were calculated. At harvest, the apple fruits with higher mass had lower firmness and higher total soluble solids, regardless of the cultivar. After cold storage, the apple fruits with higher mass had higher total soluble solids and lower respiration, regardless of the cultivar, and higher juice content in the ‘Fuji’ cultivar.

scholarly journals Evaluation of the Effect of Different Modified Atmosphere Packaging Box Liners on the Quality and Shelf Life of ‘Friar’ Plums

2008 ◽  
Vol 18 (2) ◽  
pp. 261-265 ◽  
Author(s):  
Celia M. Cantín ◽  
Carlos H. Crisosto ◽  
Kevin R. Day
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Skin Color ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Low Oxygen

The influence of modified atmosphere packaging (MAP) on quality attributes and shelf life performance of ‘Friar’ plums (Prunus salicina) was studied. Plums were stored at 0 °C and 85% relative humidity for a 60-day period in five different box liners (LifeSpan L316, FF-602, FF-504, 2.0% vented area perforated, and Hefty liner) and untreated (control). Flesh firmness, soluble solids concentration, titratable acidity, and pH were unaffected by the box liners. Fruit skin color changes were repressed on plums packed in box liners that modified gas levels and weight loss was reduced by the use of any of the box liners. Plums packed without box liners (bulk-packed) had ≈6% weight loss. High carbon dioxide (CO2) and low oxygen (O2) levels were measured in boxes with MAP box liners (LifeSpan L316, FF-602, and FF-504). Percentage of healthy fruit was unaffected by any of the treatments during the ripening period (shelf life) after 45 days of cold storage. However, after 60 days of cold storage, fruit from the MAP box liners with higher CO2 and lower O2 levels had a higher incidence of chilling injury (CI) symptoms, evident as flesh translucency, gel breakdown, and “off flavor” than fruit from the other treatments. Overall, results indicate that the use of MAP box liners is recommended to improve market life of ‘Friar’ plums up to 45 days cold storage. However, the use of box liners without gas control capability may lead to CI symptoms in fruit cold-stored for longer periods.

scholarly journals Ripening and shelf life of 'BRS Caipira' banana fruit stored under room temperature or refrigeration

2014 ◽  
Vol 44 (4) ◽  
pp. 734-739 ◽  
Author(s):  
Orjana Santos Lima ◽  
Elaine Goes Souza ◽  
Edson Perito Amorim ◽  
Márcio Eduardo Canto Pereira
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Banana Fruit ◽  
Peel Color ◽  
Storage Potential

BRS Caipira variety, internationally known as 'Yangambi km 5', is an alternative to meet the demand of 'Maçã'-type fruit due to its resistance to Panama disease. This study had the objective of generating information about 'BRS Caipira' fruit ripening and cold storage potential. For the ripening study fruits were stored under room temperature conditions (25±2°C / 58±6% U.R.) and assessed for postharvest life evaluation and characterization of seven maturity stages based on peel color: completely green - MS1; green with yellow traces - MS2; more green than yellow - MS3; more yellow than green - MS4; yellow with green tips - MS5; completely yellow - MS6; yellow with brown spots - MS7. For the cold storage potential study, fruits at MS1 were cold stored (14±1°C / 53±2% U.R.) for 28 days. Weekly, fruits were transferred to room temperature to ripen until MS6 when were assessed for quality attributes. Ripening of 'BRS Caipira' fruit was characterized as slow between MS1 and MS2 (averaging five days), then fast between MS2 and MS6 (up to four days in average), and undergoing determinant changes between MS6 and MS7: pulp yield reached 80%, titratable acidity reduced by 50% and ratio increased by 78%. Cold storage extended shelf life by up to 19 days as compared with control, without visible symptoms of chilling injury, although tends to reduce soluble solids in ripe fruit. Maximum recommended time for storage of 'BRS Caipira' fruit at 14°C is 21 days, since it allows a few more days under room temperature until fruit reach MS6.

scholarly journals Impact of different cut types on the quality of fresh-cut potatoes during storage

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Muhammad Inam-Ur-Raheem ◽  
Rana Muhammad Aadil ◽  
Rameesha Nadeem ◽  
Umair Shabbir ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Content Analyses ◽  
Different Shapes ◽  
Fresh Cut ◽  
Quality And Shelf Life

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals High-density linkage map construction and identification of loci regulating fruit quality traits in blueberry

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Molla F. Mengist ◽  
Hamed Bostan ◽  
Elisheba Young ◽  
Kristine L. Kay ◽  
Nicholas Gillitt ◽  
...  
Keyword(s):  
Linkage Map ◽  
Fruit Quality ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
High Density ◽  
Soluble Solids ◽  
Quality Traits ◽  
Total Soluble Solids ◽  
Fruit Quality Traits ◽  
High Density Linkage Map

AbstractFruit quality traits play a significant role in consumer preferences and consumption in blueberry (Vaccinium corymbosum L). The objectives of this study were to construct a high-density linkage map and to identify the underlying genetic basis of fruit quality traits in blueberry. A total of 287 F1 individuals derived from a cross between two southern highbush blueberry cultivars, ‘Reveille’ and ‘Arlen’, were phenotyped over three years (2016–2018) for fruit quality-related traits, including titratable acidity, pH, total soluble solids, and fruit weight. A high-density linkage map was constructed using 17k single nucleotide polymorphisms markers. The linkage map spanned a total of 1397 cM with an average inter-loci distance of 0.08 cM. The quantitative trait loci interval mapping based on the hidden Markov model identified 18 loci for fruit quality traits, including seven loci for fruit weight, three loci for titratable acidity, five loci for pH, and three loci for total soluble solids. Ten of these loci were detected in more than one year. These loci explained phenotypic variance ranging from 7 to 28% for titratable acidity and total soluble solid, and 8–13% for pH. However, the loci identified for fruit weight did not explain more than 10% of the phenotypic variance. We also reported the association between fruit quality traits and metabolites detected by Proton nuclear magnetic resonance analysis directly responsible for these fruit quality traits. Organic acids, citric acid, and quinic acid were significantly (P < 0.05) and positively correlated with titratable acidity. Sugar molecules showed a strong and positive correlation with total soluble solids. Overall, the study dissected the genetic basis of fruit quality traits and established an association between these fruit quality traits and metabolites.

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