scholarly journals Spatial and Temporal Enhancement of Colour Development in Apples Subjected to Reflective Material in the Southern Hemisphere

Horticulturae ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 2
Author(s):  
Kerstin Funke ◽  
Michael Blanke
Keyword(s):  
Southern Hemisphere ◽  
Soluble Solids ◽  
Short Exposure ◽  
Fruit Colour ◽  
Light Conditions ◽  
Colour Measurements ◽  
Final Score ◽  
Colour Development ◽  
Background Climate ◽  
Fruit Storability

(1) Background: Climate change associated with a warm autumn often hampers the development of colouration of many fruits including late ripening apple varieties in New Zealand. (2) Objective: This study will provide detailed information on the possibility of enhancing colouration of apples under the diffuse light conditions in autumn in the southern hemisphere (SH). The aim is to obtain a larger proportion of fruit meeting the (red) colour market specifications, especially within the first picks, and to identify both the side of the fruit and its position within the tall trees canopy (3.5 m) as affected by reflective mulch on the ground spread at and over different times. (3) Material and methods: Reflective white textile mulch (Extenday®) was spread in the grassed alleyways 4 weeks or 2 weeks before the anticipated harvest in April on cv. Fuji and Pacific Rose apple trees without hail nets in the Northern Part of the South Island (41° S) of NZ. Fruit colour (blush) was determined by scoring and colourimeter during fruit maturation and at harvest, and fruit quality was determined at harvest by standard methods. (4) Results: (a) In cv. Pacific Rose apple, the reflective mulch increased the scored blush value from 1.5 (<50% blush) to 3.9 (ca. 75% blush) before the first pick, whereas the control fruit (without ExtendayR) reached a final score value of only 3.0. (b) Fruit colour improved after one week of exposure to reflective mulch in the SH. (c) The scored blush on fruit near the trunk with reflective mulch doubled (Pacific Rose) or tripled (Fuji) at harvest in comparison with trees with grass alleyways (control). (d) Two and four weeks of reflective mulch enhanced colouration of the down facing side for fruit of both cultivars, especially for fruit from the inside of the canopy near the tree trunk. However, reflective mulch significantly improved blush by 20% on fruit from the periphery of the canopies of the tall trees in both cultivars without significantly affecting fruit firmness, soluble solids, starch breakdown or ripeness. (5) Conclusions: The results from ca. 2000 colour measurements showed that the short exposure of at least two weeks of reflective mulch was sufficient for enhancing colouration for outside, inside and down facing sides of the fruit of both cultivars. As a result of this surprisingly short and efficient exposure time for these tall trees (3.5 m), the reflective mulch increased the portion of fruit harvested in the first pick by 8% (Fuji) and by 27% (Pacific Rose) with improved fruit storability or export quality and thereby increased financial returns to the grower in the SH.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Yield and evaluation of F1 tomato hybrids incorporating the non-ripening nor gene

1983 ◽  
Vol 23 (120) ◽  
pp. 106 ◽  
Author(s):  
WB McGlasson ◽  
JB Sumeghy ◽  
LL Morris ◽  
RL McBride ◽  
DJ Best ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
F1 Hybrids ◽  
Parental Genotype ◽  
Ripe Fruit ◽  
Heterozygous Condition ◽  
Ripe Stage ◽  
Colour Development

F1 hybrids of the nor non-ripening mutant tomato in different genotypic backgrounds were evaluated between 1978-81. The nor gene in the heterozygous condition delayed the start of ripening by a few days, increased the interval between breaker and the table ripe stage to 10 d at 21�C compared with 6 d for fixed cultivars and increased the storage life of ripe fruit at 21�C by about 50%. The retention of firmness by ripe fruit of the hybrids was affected by parental genotype. Fruit of some hybrids was firmer or as firm as fruit of the hard commercial Flora-Dade but others were much softer. A major problem with fruit of F1 nor hybrids was poor colour development. The fruit ripened to an orange-red colour, and strains with green shoulders developed an unattractive yellow on the shoulders. This deficiency was most pronounced in fruit picked before the appearance of red colour. The best hybrid found in this study was 75T10-1 x nor backcross 4 or 5 Heinz 1350. Fruit size, soluble solids, pH, titratable acidity, total ascorbic acid levels and acceptability except external colour of table ripe fruit appeared to be influenced by the parental genotype rather than by the nor gene. Since there were marked differences between hybrids with different genotypic backgrounds, it should be possible to breed nor hybrids with improved colour and firmness.

Effect of gibberellic acid on fruit cracking and quality of Bing and Sam sweet cherries

2007 ◽  
Vol 87 (3) ◽  
pp. 545-550 ◽  
Author(s):  
J. A. Cline ◽  
M. Trought
Keyword(s):  
Gibberellic Acid ◽  
Prunus Avium ◽  
Control Measures ◽  
Effective Control ◽  
Fruit Firmness ◽  
Fruit Colour ◽  
Fruit Cracking ◽  
Sweet Cherries ◽  
Colour Development

Rain-induced cracking of sweet cherries (Prunus avium L.) is a major problem in many cherry growing regions throughout the world. One method to reduce cracking is to grow cracking resistant cultivars; however, no completely effective control measures are currently available to eliminate this problem. Studies conducted in New Zealand to test the ameliorating properties of gibberellic acid sprays to reduce cracking were examined. The results revealed that repeated or singular foliar applications at 10 or 40 mg L-1 gibberellic acid (GA3), respectively, increased both fruit cracking, and fruit firmness, but delayed fruit colour development. Key words: Prunus avium, cherry splitting, cracking

scholarly journals Effect of ethrel spray on the ripening behaviour of mango (Mangifera indica L.) variety 'Dashehari'

2017 ◽  
Vol 9 (3) ◽  
pp. 1619-1623 ◽  
Author(s):  
P. S. Gurjar ◽  
A.K. Verma ◽  
Abhay Dikshit ◽  
D. K. Shukla
Keyword(s):  
Mangifera Indica ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Carotenoids ◽  
Yellow Colour ◽  
Temperature Changes ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
Colour Development ◽  
Increasing Trends

An experiment was carried out to investigate the effect of post harvest spray of different concentrations (100, 200, 400, 600 and 800 ppm) of ethrel (2-chloroethyl phosphonic acid) on ripening and colour development in ‘Dashehari’ mango fruits harvested in second week of June, 2015. The treated fruits were assessed for physico-chemical parameters such as physiological loss in weight (%), firmness (Kg/cm2), TSS (°Brix), titrable acidity (%), total carotenoids (mg/100g) and peel chlorophyll (mg/100g) and observations were recorded at 2 days interval during 8 days storage at ambient temperature. Changes in total soluble solids (8.5 to 23.23° Brix), total carotenoids (0.807 to 7.12 mg/100g) and PLW (14.58%) showed increasing trends up to 8 days during storage whereas fruit firmness (8.5 to 0.68 Kg/cm2), titrable acidity (1.26 to 0.08%) and total peel chlorophyll (5.2 to 0.14 mg/100g) showed decreasing trends. At the end of the storage period for 8 days, Ethrel spray at 600 ppm induced uniform ripening with attractive yellow colour within 4 days while untreated control fruits failed to ripen uniformly and remain light green even after 8 days of storage. Ripening advances by 4 days in fruits sprayed with 600 ppm ethrel com-pared to unsprayed control fruits.

scholarly journals Effect of Shading on Red Colour and Fruit Quality in Blush Pears “ANP-0118” and “ANP-0131”

Plants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 206 ◽  
Author(s):  
Madeleine Peavey ◽  
Ian Goodwin ◽  
Lexie McClymont ◽  
Subhash Chandra
Keyword(s):  
Visual Assessment ◽  
Quality Parameters ◽  
Fruit Weight ◽  
Soluble Solids ◽  
A Value ◽  
Solids Concentration ◽  
Negative Effect ◽  
Colour Parameters ◽  
Hue Angle ◽  
Colour Development

Some cultivars of Pyrus communis develop mature fruit with a distinctive red blush. Investigating the patterns of pear colour development in response to sunlight has implications for orchard management of these pears. The objectives of these experiments are to study the seasonal patterns of colour development and investigate the influence of shade and sunlight exposure on the red colour and harvest quality of blush pears “ANP-0118” and “ANP-0131”. Several long, medium and short shading treatments were applied at different stages of fruit development from 28 (“ANP-0131”) and 29 (“ANP-0118”) days after full bloom (DAFB) until harvests at 119 DAFB (“ANP-0118”) and 175 DAFB (“ANP-0131”). Fruits were measured every three weeks for colour parameters (a*, hue angle, chroma) and at harvest for quality parameters (fresh weight, visual assessments of percentage blush coverage and blush intensity, flesh firmness and soluble solids concentration). In the unshaded control, red colour increased during the growing season (increase in a* value and decrease in hue angle), as well as increasing in chroma value. Periods of shading during the season negatively affected red colour in both cultivars, as evidenced by significant decreases in a* value and increases in hue angle. Shaded fruits that were subsequently re-exposed to sunlight reacted with a dynamic increase in a* value and decrease in hue angle. Fruit shaded for the length of the experiment or prior to harvest had significantly lower a* values than the control at harvest. Visual assessment at harvest of percentage blush coverage and blush intensity were significantly affected by shading in both cultivars. Shading treatments applied early in the experiment had a negative effect on the fresh fruit weight of “ANP-0118”.

scholarly journals Influence of reflective foil on persimmon (Diospyros kaki Thunb.) fruit peel colour and selected bioactive compounds

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Tina Smrke ◽  
Martina Persic ◽  
Robert Veberic ◽  
Helena Sircelj ◽  
Jerneja Jakopic
Keyword(s):  
Phenolic Compound ◽  
Bioactive Compounds ◽  
Soluble Solids ◽  
Photon Flux ◽  
Control Group ◽  
Diospyros Kaki ◽  
Fruit Colour ◽  
Persimmon Fruit ◽  
Significant Difference ◽  
Reflective Foil

AbstractThe purpose of this work was to investigate how to overcome the negative effect of anti-hail netting on the photosynthetic photon flux density (PPFD) in persimmon trees and persimmon fruit colour, flesh firmness, total soluble solids (TSS) and individual carotenoid and phenolic compound contents (determined via HPLC-MS) under a hail net with the use of reflective foil. Reflective foil increased the PPFD on the lower side of the fruits, while there was no significant difference on the upper side compared to those of the control group. The CIE colour parameters a* and h° indicated more intense red colouration of the fruits in the foil treatment than those in the control. Among carotenoids, the content of β-carotene increased, and the content of zeaxanthin decreased in fruits in the reflective foil treatment group, while the content of other carotenoids was not affected by the reflective foil. Among individual phenolic compounds in the persimmon peel, greater light intensity significantly influenced all three phenolic compound subgroups: phenolic acids, flavan-3-ols and flavonols. The content of gallic acid in the persimmon flesh increased the most, while other phenolics did not show any significant differences in concentrations between the foil and control groups. This study is the first to examine the influence of reflective foil on bioactive compounds in persimmon fruit. The use of reflective foil in persimmon orchards improves persimmon fruit colour and selected bioactive compound contents.

Influence of roasting temperature on physicochemical properties of different coffees

1998 ◽  
Vol 4 (1) ◽  
pp. 59-66 ◽  
Author(s):  
M.D. Ortolá ◽  
L. Londoño ◽  
C.L. Gutiérrez ◽  
A. Chiralt
Keyword(s):  
Quality Parameters ◽  
Soluble Solids ◽  
Volume Increase ◽  
Weight Losses ◽  
Before And After ◽  
Different Temperatures ◽  
Roasting Temperature ◽  
The Mean ◽  
Colour Development ◽  
Different Origins

Arabica and robusta coffees from different origins were characterized before and after roasting at different temperatures (between 220 and 295°C). Samples were roasted (dark roast) until they attained the same colour. Colour development of the ground samples was measured throughout using CIE L*a*b* co-ordinates. The roasting temperature did not affect final weight loss and moisture content of the different coffees significantly, but slight differences were detected in the mean weight losses for the different coffees. Roasting temperature affected bulk and bean densities, grain volume increase, and soluble solids and acidity of coffee extracts. Robusta coffees were less sensitive to the bean volume increase, but showed a stronger temperature effect on the content of soluble solids and in the acidity of the aqueous extract, which can benefit its quality parameters.

scholarly journals Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Carlota Moreno ◽  
María J. Andrade-Cuvi ◽  
María J. Zaro ◽  
Magali Darre ◽  
Ariel R. Vicente ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Phenolic Antioxidants ◽  
Low Temperature Storage ◽  
Tissue Integrity ◽  
Fresh Cut ◽  
Uv C ◽  
Fruit Storability ◽  
Temperature Storage ◽  
Microbiological Properties

In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.

scholarly journals Chemical Composition and Physical Characteristics of Fruits of Two Cultivars of Blue Honeysuckle (Lonicera caerulea L.) in Relation to their Degree of Maturity and Harvest Date

2012 ◽  
Vol 40 (1) ◽  
pp. 155 ◽  
Author(s):  
Ireneusz Dariusz OCHMIAN ◽  
Katarzyna SKUPIEN ◽  
Jozef GRAJKOWSKI ◽  
Milosz SMOLIK ◽  
Krystyna OSTROWSKA
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Fruit Ripening ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Fruit Colour ◽  
Total Polyphenol ◽  
Lonicera Caerulea ◽  
Blue Honeysuckle

The aim of study was to compare yield, fruit quality, chemical composition and fruits colour of berries of two blue honeysuckle(Lonicera caerulea L.) cultivars of Polish bred ‘Wojtek’ and ‘Brązowa’ collected at the beginning and at the end of harvest season,respectively. On average, ‘Wojtek’ yielded 1565 g per bush, whereas ‘Brązowa’ 1941 g. During the fruit ripening process, considerablechanges were found in the fruit colour. Fruits of both cultivars became darker and their colour changed from green and yellow to redand blue. With the changes in fruit colour, considerable changes in firmness also occurred. Fruit ripening reduced fruit firmness andpuncture resistance. For both genotypes, the berries of late harvest were bigger and richer in soluble solids and total polyphenol, however,they showed decreased firmness, lower acidity, and L-ascorbic acid content. Nevertheless the time of harvest, ‘Wojtek’ berries surpassed‘Brązowa’ fruit regarding soluble solids, titratable acidity and L-ascorbic acid content (for late-crop berries of both cultivars 14.1>12.6%,3.4>2.7 g citric acid 100 g1, and 76>56 mg 100 mL-1. Further, ‘Wojtek’ berries showed higher total polyphenol content (149.30 and183.66 mg∙100 g-1, for early and late ripening fruit, respectively) compared to that of ‘Brązowa’ (125.51 and 175.67 mg 100 g-1). Amongphenolics, anthocyanins made the substantial group ranging from 94.47 mg 100 g-1 (‘Brązowa’ berries of early harvest) to 141.96 mg 100g-1 (late ‘Wojtek’ fruit).

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