scholarly journals Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1904
Author(s):  
Antonio López-Gómez ◽  
Alejandra Navarro-Martínez ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Essential Oils ◽  
Fruit Quality ◽  
Ethylene Production ◽  
Prunus Persica ◽  
Acc Oxidase ◽  
Titratable Acidity ◽  
Inhibitory Effect ◽  
Ethylene Biosynthesis ◽  
Active Packaging ◽  
Soluble Solids

Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.

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.

scholarly journals Ripening Physiology in `Navaho' Thornless Blackberries: Color, Respiration, Ethylene Production, Softening, and Compositional Changes

2000 ◽  
Vol 125 (3) ◽  
pp. 357-363 ◽  
Author(s):  
P. Perkins-Veazie ◽  
J.R. Clark ◽  
D.J. Huber ◽  
E.A. Baldwin
Keyword(s):  
Ethylene Production ◽  
Acc Oxidase ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Uronic Acids ◽  
Thornless Blackberry ◽  
Solids Content ◽  
Volatile Production

Fruit were harvested from an erect, thornless blackberry (Rubus L. subgenus Rubus Watson, `Navaho' to study ripening changes. Soluble solids content increased between the red (unripe) and dull-black (overripe) stages of ripening while titratable acidity decreased sharply between the mottled and shiny-black ripeness stages. Anthocyanin content increased sharply between the mottled and shiny-black stages. Firmness of drupelet and receptacle tissues decreased between the mottled and shiny-black stages of ripeness. In whole blackberries, total uronic acids decreased, and water soluble uronic acids increased between the green-red and shiny-black ripeness stages. Volatile production paralleled ripening changes, and was highest in dull-black fruit, with alcohols and aldehydes predominating. Respiration of intact fruit maintained in water decreased between the green and red ripeness stages and increased at the mottled (part-black) and black ripeness stages. Ethylene production remained below 10 nmol·kg-1·h-1 until the dull-black (overripe) stage of maturity. Free 1-aminocyclopropane-1-carboxylic acid (ACC) and ACC oxidase did not increase in berries until the shiny-black stage, corresponding with the onset of detectable ethylene production. ACC oxidase activity decreased in the drupelet tissue (0.5 to 0.01 μmol·kg-1·h-1) and increased in the receptacle tissue (2 to 3.8 μmol·kg-1·h-1) as fruit changed from red to dull black. These results indicate that ripening in blackberries may be initiated in the receptacle tissue. Ripening in blackberries is likely independent of ethylene, but ethylene may regulate berry detachment from pedicels, thus controlling timing of fruit harvests.

scholarly journals Effects of 1-Methylcyclopropene Treatment on Fruit Quality during Cold Storage in Apple Cultivars Grown in Korea

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 338
Author(s):  
Jingi Yoo ◽  
Nay Myo Win ◽  
Hyunggon Mang ◽  
Young-Je Cho ◽  
Hee-Young Jung ◽  
...  
Keyword(s):  
Ethylene Production ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Factors Associated ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physiological And Biochemical

The effect of 1-methylcyclopropene (1-MCP) treatment on improving the storability of four apple cultivars (‘Hwangok’, ‘Picnic’, ‘Gamhong’, and ‘Fuji’) was investigated by analyzing the physiological and biochemical factors associated with their postharvest quality attributes. The flesh firmness, titratable acidity, and soluble solids content of the cultivars were higher in treated fruits than untreated fruits, while the opposite results were observed for ethylene production. In the treated fruits, the traits affected by 1-MCP varied depending on the cultivars used. Higher firmness and lower ethylene production were observed in the ‘Hwangok’ and ‘Picnic’ than ‘Gamhong’ and ‘Fuji’ cultivars. However, 1-MCP only affected weight loss in the ‘Gamhong’ cultivar, while the sugar content was affected in all of the cultivars except ‘Hwangok’. When analyzing cell wall hydrolase activities, 1-MCP differently affected the activities (β-galactosidase, α-galactosidase, β-glucosidase, α-mannosidase, β-xylosidase, and β-arabinosidase), with greater effects in the ‘Fuji’ and ‘Picnic’ cultivars and moderate effects in the ‘Gamhong’ and ‘Hwangok’ cultivars. In this study, the suppression of ethylene production by 1-MCP was positively associated with a transcriptional decrease in the ethylene biosynthesis genes MdACS1 and MdACO1. Overall, this study suggests that 1-MCP distinctly enhanced the storability of all apple cultivars, with a greater effect on ‘Hwangok’.

scholarly journals EFFECTS OF MOIST HEAT TREATMENTS ON THE POSTHARVEST BEHAVIOR OF `CHANDLER STRAWBERRY

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1139G-1140
Author(s):  
F. T. Yoshikawa ◽  
F. G. Mitchell ◽  
G. Mayer
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Screening Program ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Heat Damage ◽  
Acid Ratio ◽  
Serious Injury ◽  
Lower Temperature ◽  
Solids Content

Three successive experiments were included in this trial. The first experiment was a derailed screening program to test the effects of various temperatures and durations on the fruit quality of strawberry fruit. Fruit were exposed to temperatures of 37, 40, 43, and 46°C for durations of 20, 40, 60, 80, end 100 minutes at each temperature level. The temperatures and durations which were detrimental to fruit quality were eliminated; then experiments 2 & 3 were conducted using the remaining temperature and duration levels to study their effects on fruit quality, respiration, and ethylene production. Strawberries heated to 46° C were too severely damaged for other test comparisons. Those exposed to temperature treatments of 43 °C for 30 or 60 mins were consistently less firm, had more heat damage, developed less decay, and had lower CO2 and ethylene production than fruit from lower temperature treatments or control fruit. Differences were sometimes significant. While the heat damage scores from fruit exposed to the 43°C treatments indicated some serious injury, the fruit were stiff judged to be marketable. There were no significant differences in soluble solids content (SSC), titratable acidity, SSC/acid ratio, or juice pH among any of the treatments.

scholarly journals 237 RETENTION OF RASPBERRY RECEPTACLES DOES NOT IMPROVE QUALITY

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 463d-463
Author(s):  
P. Perkins-Veazie ◽  
J.K. Collins ◽  
B. Strik
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Improve Quality ◽  
Total Anthocyanin ◽  
Immature Fruit ◽  
Solids Concentration ◽  
Storage Containers ◽  
Soluble Solids Concentration

Harvesting raspberry fruit with an attached receptacle prevents compression of the fruit in storage containers and permits harvesting of immature fruit. This study was done to determine the effects of receptacle retention on fruit quality during storage. `Heritage' raspberry fruit from Oregon and Arkansas were harvested at light red (red ripe) and dark red stages of maturity, and stored at 2C, 95% RH for 7 days. Dark red fruit with receptacles were firmer than those without receptacles, but there were no differences in light red fruit. Ethylene production was higher from raspberries stored with receptacles. Total anthocyanin increased in all fruit after storage and was slightly higher in fruit without receptacles. Soluble solids concentration did not change but titratable acidity decreased during storage for all treatments. When fruit were harvested after several days of rain, decay incidence in fruit held with receptacles increased. Harvesting raspberries with attached receptacles did not increase postharvest fruit quality.

Behaviour of abscisic acid and polyamines in antisense ACC oxidase melon (Cucumis melo) during ripening

2002 ◽  
Vol 29 (7) ◽  
pp. 865 ◽  
Author(s):  
María Concepción Martínez-Madrid ◽  
Francisco Flores ◽  
Felix Romojaro
Keyword(s):  
Fruit Ripening ◽  
Cucumis Melo ◽  
Membrane Integrity ◽  
Acc Oxidase ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Soluble Solids ◽  
Acid Oxidase ◽  
Cell Membrane Integrity ◽  
Solids Content

The behaviour of transgenic antisense 1-aminocyclopropane-1-carboxylic acid oxidase melon (TAM) was studied during fruit ripening. Work focussed mainly on analysis of the evolution of other plant growth regulators like ABA and polyamines in this type of melon. Physical-chemical and physiological differences from untransformed melon (UTM) (Cucumis melo L. var. cantalupensis Naud. cv. V�drantais) began to appear from the time of the latter's ethylene crisis. Ethylene synthesis was inhibited by 97.7% in TAM at the time when UTM showed maximum ethylene levels. The ripeness index of TAM was lower, despite their higher soluble solids content, due to the higher titratable acidity. Unlike UTM, TAM rind maintained its colour and cell membrane integrity, although there was no difference in the pulp in this respect. Blocking ethylene biosynthesis affected the levels of ABA and the polyamine putrescine, the latter only in the rind. The possible relationship between ethylene, ABA and polyamines, the effect of blocking ethylene biosynthesis on the evolution of these regulators, and their role in fruit ripening are discussed.

scholarly journals Bagging Organic Peaches Reduces Physical Injuries and Storage Decay with Minimal Effects on Fruit Quality

HortScience ◽  
2021 ◽  
Vol 56 (1) ◽  
pp. 52-58
Author(s):  
David Campbell ◽  
Ali Sarkhosh ◽  
Jeffrey K. Brecht ◽  
Jennifer L. Gillett-Kaufman ◽  
Oscar Liburd ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Prunus Persica ◽  
Chlorophyll Concentration ◽  
Fruit Size ◽  
Brown Rot ◽  
Titratable Acidity ◽  
Cultural Practice ◽  
Organic Production ◽  
Tree Canopy ◽  
Soluble Solids

Fruit bagging is an acceptable cultural practice for organic production that provides a physical barrier to protect fruit. It can reduce pest and pathogen injury for a variety of fruit crops, but quality attributes have been inconsistent for peach [Prunus persica (L.) Batsch] and other bagged fruit. A 2-year experiment on a U.S. Department of Agriculture (USDA) organic-certified peach orchard in central Florida was conducted to analyze the effects of a commercially available paper bag designed for fruit protection and cardinal quadrant (north, south, east, and west sides) of the tree canopy on low-chill peach ‘TropicBeauty’ fruit quality. Protective bags appeared to delay fruit maturity. Flesh firmness and chlorophyll concentration of bagged fruit were 31% and 27% greater than unbagged fruit, respectively. Bagged fruit were protected as demonstrated with a reduction in mechanical injury by 95%, fruit fly injury by 450%, and scab-like lesions by 810%. Bagging reduced fruit brown rot (Monilinia fructicola) at harvest and 7 days after harvest; unbagged fruit were 2 and 3.5 times more likely to have rot at harvest and 7 days after harvest, respectively. Fruit bags did not affect yield, fruit size, total soluble solids, titratable acidity, pH, peel lightness, peel hue angle, or flesh color. Overall, canopy cardinal quadrant location had minimal effect on fruit quality or fruit injury. These results demonstrate that bagging peach fruit protects against various pests and diseases but has minimal effects on fruit quality. Broad adoption of this technology is highly dependent on available labor, market demands, and profitability but may be suitable for producers using direct-to-consumer market channels.

scholarly journals EFFECTS OF MOIST HEAT TREATMENTS ON THE POSTHARVEST BEHAVIOR OF `CHANDLER STRAWBERRY

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1139g-1140
Author(s):  
F. T. Yoshikawa ◽  
F. G. Mitchell ◽  
G. Mayer
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Screening Program ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Heat Damage ◽  
Acid Ratio ◽  
Serious Injury ◽  
Lower Temperature ◽  
Solids Content

Three successive experiments were included in this trial. The first experiment was a derailed screening program to test the effects of various temperatures and durations on the fruit quality of strawberry fruit. Fruit were exposed to temperatures of 37, 40, 43, and 46°C for durations of 20, 40, 60, 80, end 100 minutes at each temperature level. The temperatures and durations which were detrimental to fruit quality were eliminated; then experiments 2 & 3 were conducted using the remaining temperature and duration levels to study their effects on fruit quality, respiration, and ethylene production.Strawberries heated to 46° C were too severely damaged for other test comparisons. Those exposed to temperature treatments of 43 °C for 30 or 60 mins were consistently less firm, had more heat damage, developed less decay, and had lower CO2 and ethylene production than fruit from lower temperature treatments or control fruit. Differences were sometimes significant.While the heat damage scores from fruit exposed to the 43°C treatments indicated some serious injury, the fruit were stiff judged to be marketable. There were no significant differences in soluble solids content (SSC), titratable acidity, SSC/acid ratio, or juice pH among any of the treatments.

scholarly journals CHANGES IN BLACKBERRY FRUIT QUALITY DURING STORAGE

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 277A-277
Author(s):  
P. M. Perkins-Veazie ◽  
J. K. Collins ◽  
J. R. Clark
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Quality Changes ◽  
Solids Concentration ◽  
Acceptable Quality ◽  
Soluble Solids Concentration

Blackberry fruit are considered highly perishable, having an average shelflife of 2 to 3 days. Fruit of erect blackberry cultivars were stored at 2C for 7 days to determine shelflife and quality changes. Weight loss was 1.8 and 3.4% after 3 and 7 days storage, regardless of cultivar or color stage. Soluble solids concentration (SSC), titratable acidity (TA), anthocyanin content, and skin firmness did not change during storage, but differed between ripeness stages and cultivars. Mottled (50% black) fruit were low in SSC and high in TA compared to shiny or dull black fruit. All dull black fruit were rated softer and lower in overall appearance after storage compared to shiny black fruit. `Choctaw' fruit were less firm and rated softer and of marginal appearance after 7 days storage while `Navaho' fruit remained firm and highly acceptable. Ethylene production ranged from 0.4 (`Navaho') to 2.8 nl/g-h (`Choctaw'). Results indicate that erect blackberry fruit harvested at the shiny black stage are of acceptable quality and have excellent shelflife potential.

scholarly journals Instrumental and Sensory Evaluation of Fruit Quality for ‘Ryan's Sun’ Peach Grown under Deficit Irrigation

2011 ◽  
Vol 21 (6) ◽  
pp. 712-719 ◽  
Author(s):  
Gerardo Lopez ◽  
M. Hossein Behboudian ◽  
Gemma Echeverria ◽  
Joan Girona ◽  
Jordi Marsal
Keyword(s):  
Sensory Evaluation ◽  
Fruit Quality ◽  
Deficit Irrigation ◽  
Prunus Persica ◽  
Fruit Size ◽  
Consumer Preference ◽  
Titratable Acidity ◽  
Global Scale ◽  
Sensory Attributes ◽  
Soluble Solids

The dwindling water supply, on a global scale, is making deficit irrigation (DI) more a necessity than a choice. It is therefore necessary to evaluate the effects of DI on fruit quality. Only instrumental evaluation of quality has been reported in the literature and, to the best of our knowledge, no sensory evaluation has been reported for any DI fruit including peach (Prunus persica). We applied four irrigation treatments for 50 days before harvest to ‘Ryan's Sun’ peach and evaluated fruit quality and sensory attributes. Treatments were: full irrigation (FI), no irrigation (NI), FI followed by NI (FI/NI), and NI followed by FI (NI/FI). NI reduced fruit size, delayed fruit maturity, and increased fruit dry matter concentration (DMC) compared with FI. NI also increased fruit soluble solids concentration (SSC) and titratable acidity (TA). A trained taste panel indicated that NI increased fruit firmness, crispness, and sourness, but it reduced sweetness, juiciness, and the intensity of peach flavor. A panel of consumers indicated reduced preference for NI fruit. Consumer preference was similar between NI/FI and FI fruit but was reduced in FI/NI fruit. There were no significant correlations between the instrumental quality parameters and sensory attributes. We conclude that NI before harvest impaired organoleptic peach quality. If only a small amount of water is available during the 50 days before harvest, peach organoleptic quality could be improved if this water is applied just before harvest.

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