scholarly journals Can Edible Coatings Maintain Sweet Pepper Quality after Prolonged Storage at Sub-Optimal Temperatures?

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 387
Author(s):  
Shani Kehila ◽  
Sharon Alkalai-Tuvia ◽  
Daniel Chalupovicz ◽  
Elena Poverenov ◽  
Elazar Fallik
Keyword(s):  
Storage Temperature ◽  
Gas Permeability ◽  
Chilling Injury ◽  
Storage Period ◽  
Co2 Production ◽  
Prolonged Storage ◽  
Layer By Layer ◽  
Fruit Storage ◽  
Chitosan Coating

This work evaluated the efficacies of different coatings: chitosan, gelatin and chitosan-gelatin applied layer-by-layer (LbL); for maintaining the quality of sweet peppers that were stored for 3 weeks at a sub-optimal temperature (1.5 °C) and at an optimal storage temperature (7 °C). After the cold-storage period, fruits were kept under marketing conditions (21 °C) for 3 more days. An edible chitosan coating (2%) effectively alleviated chilling injury and the incidence of decay, and also preserved the nutritional quality of sweet peppers that were kept for 3 weeks at 1.5 °C plus 3 more days at 21 °C. The chitosan coating was more effective than the two other coatings. All three coating treatments significantly reduced external CO2 production, as compared to uncoated control fruit. Storage temperatures did not significantly affect external CO2 production, although CO2 production was slightly higher at 1.5 °C. The chitosan coating exhibited good CO2 gas permeability properties and the peppers coated with that material had lower respiration rates than those in the other two experimental treatments or the control. From a practical point of view, chitosan coating could replace the plastic bags previously found to alleviate chilling injury in peppers that are stored at 1.5 °C as a quarantine treatment.

scholarly journals Ozone treatment on cucumber and tomato during simulated retail storage

2021 ◽  
Author(s):  
Mai Sao Dam ◽  
Vuong Duc Nguyen ◽  
Tamás Zsom ◽  
Lien Le Phuong Nguyen ◽  
Géza Hitka
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Ozone Treatment ◽  
Storage Chamber ◽  
Gaseous Ozone ◽  
Horticultural Products

AbstractThe effect of storage temperature and ozone treatment on the post-harvest quality of cucumber and tomato was investigated. Cucumber and tomato were stored together with or without gaseous ozone treatment at 20 °C and 14 °C for 16 days. Firmness, color, weight loss, DA index and decay percentage of samples were evaluated during storage period. The results showed that the combination of ozone treatment and cold storage could maintain the quality of these horticultural products and decreased the decay incidence. Additionally, this combination also reduced the weight loss of samples during storage. Furthermore, ozone treatment maintained the green skin color of cucumber. No sign of chilling injury occurred during storage at 14 °C. Commodities stored with approximately 0.1 ppm gaseous ozone at 14 °C retained the firmness compared to other treatments until the end of the experiment. This study suggests a promising use of gaseous ozone treatment in storage chamber where ethylene-producing and ethylene-sensitive vegetables are stored together.

Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki, L.) cv. Rojo Brillante

2004 ◽  
Vol 10 (3) ◽  
pp. 179-185 ◽  
Author(s):  
L. Arnal ◽  
M. A. Del RÌo
Keyword(s):  
Cold Storage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Soluble Solids ◽  
Diospyros Kaki ◽  
Persimmon Fruit ◽  
Acetaldehyde Production ◽  
Colour Appearance

Cold storage and removal of astringency effects on quality of persimmon fruit cv. Rojo brillante were determined. Persimmon fruit were stored at 1, 8, 11 and 15 ºC (85–90% RH) and after 6, 13, 20, 27 and 34 days of storage at these temperatures, astringency was removed. Fruit quality was assessed after the removal of the astringency and after a simulated retail storage period of 6 days at 20 ºC. Storage temperature affected fruit firmness, colour, appearance, acetaldehyde and ethanol production but not total soluble solids or flavour. Fruit stored at 15 ºC followed by 6 days at 20 ºC maintained the best commercial firmness and the lowest ethanol and acetaldehyde production. Chilling injury was observed after storage at 20 ºC on those fruits previously stored at 1 or 8 ºC.

scholarly journals Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1445
Author(s):  
Karolina Brkić Bubola ◽  
Marina Lukić ◽  
Anja Novoselić ◽  
Marin Krapac ◽  
Igor Lukić
Keyword(s):  
Olive Oil ◽  
Storage Temperature ◽  
Virgin Olive Oil ◽  
Oil Production ◽  
Ethyl Esters ◽  
Prolonged Storage ◽  
Fruit Storage ◽  
Olive Fruit ◽  
Post Harvest

With the aim to investigate the influence of post-harvest olive fruit storage temperatures on virgin olive oil production parameters, composition and quality, Istarska bjelica (IB) and Rosinjola (RO) fruits were stored for seven days at room temperature (RT), +4 °C and −20 °C prior to oil production. Lower temperatures delayed post-harvest maturation of IB fruits. Theoretical oil content did not change depending on the storage temperature, while the highest oil yield and extractability index were obtained after storage at RT. Chlorophylls decreased in IB-RT and in IB-20. A decrease in the sensory quality of oils was detected after fruit storage at RT and −20 °C, while the refrigeration temperature of +4 °C preserved it. Regarding the content of fatty acid ethyl esters, an increase was observed in IB-RT oils. Storage at RT increased the content of waxes, while the lower temperatures partially suppressed this phenomenon. In oils of both cultivars, storage at +4 °C preserved the concentration of most phenolic compounds at a level more similar to that of the fresh oil when compared to the other two treatments. In the production conditions, when prolonged fruit storage is necessary, refrigeration seems to be the most suitable option.

The use of postharvest treatments to extend storage life and to control postharvest wastage of honeydew melons (Cucumis melo L. var. inodorus Naud.) in cool storage

1990 ◽  
Vol 30 (5) ◽  
pp. 693 ◽  
Author(s):  
ME Edwards ◽  
RM Blennerhassett
Keyword(s):  
Water Loss ◽  
Cucumis Melo ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Storage Conditions ◽  
Storage Life ◽  
Storage Rots ◽  
Wax Coating ◽  
Cucumis Melo L

Three trials were undertaken to study storage conditions and handling procedures required to maximise the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud.).Honeydew melons treated with chlorine (1000 mg/L), benomyl (250 mg/L) + guazatine (500 mg/L), shrink wrap (17 ym Cryovac XDR film), Semperfresh, wax, or combinations of these treatments were stored at 4 or 8�C, for 4 or 6 weeks. Benomyl plus guazatine reduced the development of storage rots associated with Alternaria and Fusarium spp. The use of shrink wrap and wax reduced water loss by melons but increased fungal infection in some cases. Shrink wrapping combined with the fungicide treatment effectively reduced the incidence of fungal breakdown in the storage period for up to 4 weeks. Wax coating with full strength Citruseal wax caused anaerobic tissue breakdown. Melons were affected by chilling injury at 4�C. Control of bacterial rots with benomyl + guazatine or with chlorine was variable. Semperfresh did not reduce the incidence of fungal breakdown or water loss from the melons. The results indicate that storage of honeydew melons for 4 weeks at 8�C by pretreating with fungicide is possible but the melons soften and rot after 6 weeks, making them unsaleable. Four weeks should be adequate to allow for sea freighting of honeydew melons to markets in South East Asia. Further research is required to determine the optimum storage temperature for honeydew melons.

scholarly journals Pengaruh Suhu Ruang Simpan dan Perlakuan Pasca Penyimpanan terhadap Mutu dan Produktivitas Umbi Benih Bawang Merah (Allium cepa L. group Aggregatum)

2018 ◽  
Vol 9 (2) ◽  
pp. 111-121
Author(s):  
Alvita Sekar Sarjani ◽  
Endah Retno Palupi ◽  
Muhammad Rahmad Suhartanto ◽  
Y. Aris Purwanto
Keyword(s):  
Ambient Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Flowering Plant ◽  
Nested Design ◽  
Vigor Index ◽  
Allium Cepa L ◽  
Total Damage ◽  
Direct Change

ABSTRACTThe fluctuative price of shallot in Indonesia is mainly due to discontinuous supply. Shallot is usually planted three times a year. Lack of supply occurs during July to October. Therefore, the produce need to be stored to ensure its availability during off season, not only for consumption but also as seed bulb for the following planting season. The research was aimed to maintain the quality of seed bulbs during twelve weeks storage and to evaluate productivity of the seed bulbs after storage. Shallot seed bulbs of Bima Brebes was used for the research that was devided into two steps. The first step was arranged in nested design, in which seed bulb was stored at 0 0C, 5 0C, 10 0C and ambient temperature nested into storage period i.e 0, 3, 6, 9 and 12 weeks with four replications. The second step was evaluation of productivity of the seed bulbs that was arranged in nested design. The seed bulbs, after being stored at diferent condition, was subjected to different acclimatization treatments i.e. gradual increase of temperatures for 3 days and direct change to ambient temperature for one day, to devernalize the seed bulbs and replicated our times. The results showed that the dormant period of shallot seed bulbs lasted for 8 weeks after harvest (6 week after storage) as indicated by germination and vigor index of >90%. The termination of dormancy coincided with a rise in GA, IAA and cytokines as well as ABA. Storing the seed bulbs for 3 months in 5 0C could maintain its viability and vigor >90%, with 9.8% of total damage and 15.6% of weight loss. The seed bulbs grew normally and produced 30.2 g of bulb per plant. The percentage of flowering plant of gradually acclimatized seed bulbs previously stored at 5 0C (10.3%) was not significantly different from those directly acclimatized at ambient temperature (12%).Keywords: ABA, cytokinin, dormancy, GA, weight lossABSTRAKPenyebab utama fluktuasi harga bawang merah di pasar adalah ketersediaan umbi bawang merah yang tidak stabil. Di daerah sentra produksi, bawang merah ditanam tiga kali dalam setahun. Bulan Juli sampai Oktober adalah periode hasil panen rendah. Penyimpanan umbi merupakan salah satu upaya untuk menjamin ketersediaannya di luar musim panen, tidak hanya untuk konsumsi tetapi juga memastikan ketersediaan umbi sebagai benih pada musim tanam selanjutnya. Penelitian ini bertujuan mempertahankan kualitas benih umbi selama 12 minggu disimpan dan mengevaluasi produktivitasnya setelah penyimpanan. Bahan yang digunakan adalah benih umbi bawang merah varietas Bima Brebes. Penelitian dibagi dalam dua tahap. Tahap pertama adalah penyimpanan benih umbi dirancang dalam nested design yang mana benih umbi disimpan pada suhu 0 0C, 5 0C, 10 0C dan suhu ruang tersarang pada waktu penyimpanan yang terdiri atas 0, 3, 6, 9 dan 12 minggu dan diulang empat kali. Tahap kedua adalah evaluasi produktivitas benih umbi setelah disimpan dirancang dalam nested design. Umbi yang telah disimpan (12 minggu) pada masing-masing kondisi simpan diberi perlakuan aklimatisasi, yaitu suhu berjenjang (3 hari) dan suhu ruang langsung (1 hari), untuk mencegah pembungaan. Setiap perlakuan diulang sebanyak empat kali (ulangan tersarang pada aklimatisasi). Hasil penelitian menunjukkan bahwa benih umbi mengalami dormansi sampai 8 minggu setelah panen (6 minggu setelah simpan), ditandai dengan daya berkecambah dan indeks vigor di atas 90%. Berakhirnya dormansi benih umbi bersamaan dengan peningkatan kandungan giberelin, auksin, dan sitokinin mengimbangi peningkatan asam absisat. Penyimpanan benih selama 12 minggu pada suhu 5 0C dapat mempertahankan viabilitas dan vigor di atas 90% dengan kerusakan (umbi bertunas, chilling injury, hampa atau busuk) sebesar 9.8% dan susut bobot sebesar 15.6%. Setelah disimpan selama 12 minggu benih dapat tumbuh normal dan memproduksi 30.2 g umbi per tanaman. Aklimatisasi suhu berjenjang umbi benih yang telah disimpan pada suhu 5 0C menghasilkan persentase pembungaan (10.3%) yang tidak berbeda nyata dengan aklimatisasi suhu ruang langsung (12%).Kata kunci: ABA, dormansi, GA, sitokinin, susut bobot

scholarly journals Prolonged Storage of Lemons Using Individual Seal-packaging

1990 ◽  
Vol 115 (2) ◽  
pp. 251-255 ◽  
Author(s):  
E. Cohen ◽  
S. Lurie ◽  
B. Shapiro ◽  
S. Ben-Yehoshua ◽  
Y. Shalom ◽  
...  
Keyword(s):  
Water Potential ◽  
Water Relations ◽  
High Density Polyethylene ◽  
Storage Period ◽  
High Density ◽  
Prolonged Storage ◽  
Citrus Limon ◽  
Plastic Film ◽  
Maturity Indices

`Eureka' lemons [Citrus limon (L.) Burro. f.] treated for commercial storage were held for 6 months at 13C. One-half of the fruits were individually sealed in high-density polyethylene (HDPE) plastic film and half not sealed. The HDPE-seaIed lemons showed little change in the water relations characteristics, while unsealed lemons lost weight and decreased in water potential throughout the storage period. The maturity indices in the two treatments were generally similar during the first 3 months of storage, after which maturation of wrapped fruit was slower than that of the control. The overall marketable quality of the fruit was higher in HDPE-sealed lemons than in unsealed. From these results, it appears feasible to introduce seal packaging in packing lines where lemons will be placed in extended storage.

scholarly journals Evaluation of the physiological quality of anadenenthera peregrina (L.) Speg. seeds during storage

2009 ◽  
Vol 33 (1) ◽  
pp. 27-33 ◽  
Author(s):  
Daniel Santos Pinho ◽  
Eduardo Euclydes de Lima e Borges ◽  
Viviana Borges Corte ◽  
Luiz Carlos Bhering Nasser
Keyword(s):  
Electrical Conductivity ◽  
Storage Temperature ◽  
Storage Period ◽  
Seed Priming ◽  
Seed Moisture ◽  
Physiological Quality ◽  
Viable Seeds ◽  
Cold Chamber ◽  
Constant Percentage

The aim of this experiment was to evaluate the effect of storage temperature on the viability and vigour of A. peregrina seeds. Seeds of A. peregrina harvested in Viçosa-MG, in September 2005 were used. The seeds were stored in the Laboratory of Forest Seeds Analysis (LASF) of the Universidade Federal de Viçosa (UFV), in a cold chamber, under approximately 5ºC over150 days. The seeds were stored under 20ºC for 150 days more. Seed moisture was determined after oven-drying at 105 ± 3ºC for 24 hours. The seeds were analyzed monthly using germination, tetrazolium and electrical conductivity tests and Osmopriming during 300 days, with four repetitions of 25 seeds. A. peregrina seeds kept a constant percentage of germination and viable seeds under the tetrazolium test for five months of storage, under either 5ºC and 20ºC. The electrical conductivity test showed significant differences in relation to the storage period, proving to be more sensitive than the standard germination test. Seed priming in PEG -0,4 MPa solution was not efficient in recovering the viability and vigor of the stored seeds at 5ºC and 20ºC.

scholarly journals Effect of storage temperature on the quality of kepok banana (Musa paradisiaca formatypica)

2021 ◽  
pp. 17-47
Author(s):  
Andi Nur Faidah Rahman ◽  
Victor Crystaline Muhammad ◽  
Februadi Bastian
Keyword(s):  
Shelf Life ◽  
Skin Color ◽  
Room Temperature ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Total Acid ◽  
Cold Temperatures ◽  
Fruit Skin

Kepok bananas are processed bananas that have ABB genotype, the letter B indicates that banana kepok has a stronger resistance to disease and chilling injury in cold temperatures storage. Storage at cold temperatures can extend the shelf life of bananas, because cold temperatures can slow down the respiration and enzymatic processes. The purpose of this study is to observe the effect of storage temperature on quality and shelf life, and to determine optimum storage temperature. The method used is storage temperature at room, 15oC and 10oC until the banana is damaged. The parameters observed were respiration patterns, weight loss, hardness, fruit skin color, total acid, vitamin C, pH, and total soluble solids. The results showed that bananas stored at cold temperatures (10oC and 15oC) can last up to 20 days while at room temperature only lasts for 10 days. Kepok bananas stored at 10oC have not shown symptoms of chilling injury.

scholarly journals Market Quality of Late Winter/Early Spring Peony Paeonia after Controlled Dormancy: Dummy Regression Modelling

2019 ◽  
pp. 1-10
Author(s):  
Gregory Yom Din ◽  
Menashe Cohen ◽  
Rina Kamenetsky Goldstein
Keyword(s):  
Storage Temperature ◽  
Storage Period ◽  
World Market ◽  
Early Spring ◽  
Late Winter ◽  
Market Quality ◽  
Cut Flowers ◽  
Reference Treatment ◽  
Commercial Harvest

There is a shortage of herbaceous peony cut flowers in the world market in late winter/early spring. The quality of these prestige flowers, when cultivated in warm climate regions and stored in cooling chambers during dormancy, is influenced by pre-dormancy, dormancy, and post dormancy conditions. In this article, various regimes of peony dormancy with constant and variable temperatures were studied. Containers with plants of cv. ‘Sarah Bernhardt’ were exposed to a pre-dormancy temperature of 15°C and, after two weeks, transferred to cooling chambers in order to keep dormancy under four constant or diurnal temperature regimes. On three different dates, plants from each treatment were transferred to a greenhouse for release from dormancy and the beginning of sprouting. During commercial harvest, data on height and thickness of flower stems, number of harvested flowers per plant, and dates of harvested flowers were collected. Using these data, the index of market quality of peony flowers was defined and regressed on dummy variables that reflected chilling regimes and dormancy duration. Statistically significant differences in market quality were shown between the treatments with the lower storage temperatures 20 C, 2-100 C, and 2-150 C, and the reference treatment with a storage temperature of 2 – 200 C. Statistically significant differences were also shown between the treatments with the shorter storage period of 6 weeks, 4 days or of 8 weeks, on the one hand, and the reference treatment with the storage of 9 weeks, 3 days, on the other. Close results were obtained for the treatments with the constant temperature of 20 C and with the diurnal alternating temperature of 2-100C. Therefore, growers can expect economic gains from saving energy during dormancy under a suitable temperature regime.

scholarly journals Optimizing the Storage Temperature and Humidity for Fresh Cranberries: A Reassessment of Chilling Sensitivity

HortScience ◽  
2008 ◽  
Vol 43 (2) ◽  
pp. 439-446 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Conditions ◽  
Storage Life ◽  
Fresh Weight ◽  
Fruit Storage ◽  
Temperature And Humidity ◽  
Chilling Sensitivity ◽  
Marketable Fruit

Studies were conducted over three seasons to determine the relationship of temperature and humidity on the storage life of fresh cranberry (Vaccinium macrocarpon Aiton) fruit. Each year, cranberries harvested from four commercial bogs were stored at temperatures ranging from 0 to 10 °C in combination with relative humidities (RH) ranging from 75% to 98%. Fruit were stored under these conditions for up to 6 months and were evaluated monthly for marketability, decay, physiological breakdown, weight loss, and firmness immediately after removal and after an additional week at 20 °C. The percentage of marketable fruit declined substantially over time in all storage conditions with 41% to 57% becoming unmarketable after 2 months as a result of both decay and physiological breakdown. Relative humidity had a greater effect on fruit storage life than temperature and after 5 months, the amount of marketable fruit stored in high (98%) and medium (88%) RH was 71% and 31% less than that stored in low (75% to 82%) RH. Rates of fresh weight loss increased as RH in storage decreased and was 0.41%, 0.81%, and 0.86% per month in fruit stored in high, medium, and low RH, respectively. Fruit firmness was not significantly affected by RH. The effects of storage temperatures ranging from 0 to 7 °C on marketable fruit after 2 to 5 months of storage were not significant. Only fruit stored at 10 °C consistently had fewer marketable fruit when compared with fruit stored at lower temperatures. Storage temperature had no significant effect on decay incidence. However, physiological breakdown was greatest in fruit stored at 10 °C. Rates of fresh weight loss increased with storage temperature, ranging from 0.35% to 1.17% per month for fruit stored at 0 to 10 °C, respectively. Contrary to previous reports, no evidence of chilling injury was found in cranberry fruit stored at 0 °C. Results suggest that cranberry fruit should be stored at 0 to 7 °C and 75% to 82% RH to retain marketable fruit.

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