scholarly journals Effects of Biostimulants on Annurca Fruit Quality and Potential Nutraceutical Compounds at Harvest and during Storage

Plants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 775 ◽  
Author(s):  
Giulia Graziani ◽  
Alberto Ritieni ◽  
Aurora Cirillo ◽  
Danilo Cice ◽  
Claudio Di Vaio
Keyword(s):  
Antioxidant Capacity ◽  
Cold Storage ◽  
Foliar Application ◽  
Protein Hydrolysate ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Nutraceutical Compounds ◽  
Organoleptic Characteristics

The cultivar Annurca is an apple that is cultivated in southern Italy that undergoes a typical redding treatment and it is appreciated for organoleptic characteristics, high pulp firmness, and nutritional profile. In this study, the effects of three different biostimulants (Micro-algae (MA), Protein hydrolysate (PEP), and Macro-algae mixed with zinc and potassium (LG)), with foliar application, on the quality parameters of Annurca apple fruits at the harvest, after redding, and at +60 and +120 days of cold storage were analyzed: total soluble solids (TSS) content, total acidity (TA), pH, firmness flesh, and red coloration of epicarp. Additionally, the polyphenolic quali-quantitative profile of pulp and peel was analyzed by UHPLC-Q-Orbitrap HRMS and Folin-Ciocalteu and the antioxidant capacity with the methods 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric-reducing antioxidant capacity (FRAP). The results obtained suggest that biostimulants are involved in the regulation of the secondary metabolism of the treated plants, acting positively on the quality of the Annurca fruits and their nutritional value. Fruits treated with PEP have shown, during cold storage, a significantly higher content of total polyphenols in flesh and a higher concentration of phloretin xylo-glucoside and phloridzin (350.53 and 43.58 mg/kg dw respectively). MA treatment caused, at the same time, an enhancement of flavonols between 0.6–28% and showed the highest total polyphenol content in the peel after 60 and 120 days of cold storage, with 2696.048 and 2570.457 mg/kg dw, respectively. The long-term cold storage (120 days) satisfactorily maintained phenolic content of fruits deriving from MA and PEP application, in accordance with data that were obtained for peel, showed an increase of 7.8 and 5.8%, respectively, when compared to the fruits cold stored for 60 days. This study represents the first detailed research on the use of different types of biostimulants on the quality of the Annurca apple from harvest to storage.

Use of Modified Atmosphere Packaging to Manage Quality of Green Garlic Leaves during Cold Storage Period

2020 ◽  
pp. 550
Author(s):  
Selen Akan ◽  
Özge Horzum
Keyword(s):  
Chlorophyll Content ◽  
Cold Storage ◽  
Pearson Correlation ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Phenolic

Green garlic leaves are consumed as fresh and cooked in Turkey and in some part of the world such as Asia, America and Africa. This crop could be considered as a promising export product in Turkey’s exportation volume. For this reason, we investigated how different package materials such as low-density polyethylene (LDPE) and closed polypropylene transparent boxes (CPTB) maintain some quality parameters of green garlic (Allim sativum L.) leaves. For that purpose, garlic leaves were stored at 10 °C and 80±5% relative humidity for 12 days after cutting, pre-cooling and packaging. Weight loss (WL),  soluble solids content (SSC), titratable acidity (TA), chlorophyll content as SPAD reading, visual quality (VQ), color, total phenolic content (TPC) and total antioxidant capacity (TAC) were measured at 3, 6, 9 and 12 days during storage period. Our results indicated that both packaging materials significantly maintained (P ≤ 0.05) WL, TA, chlorophyll content, VQ and TPC compared to controls (unpacked samples). Pearson Correlation tests showed that WL, color (L*, b*), TA and TAC could be used as marker to determine storage life of green garlic leaves. In addition, CPTB package is more effective in maintaining quality of green garlic leaves during cold storage.

scholarly journals Assessment of Shelf-Life Ability of Apples cv. ‘Auksis’ after Long-term Storage Under Different Conditions

2016 ◽  
Vol 24 (2) ◽  
pp. 37-47 ◽  
Author(s):  
Karina Juhņeviča-Radenkova ◽  
Vitalijs Radenkovs
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Market Condition ◽  
Low Oxygen ◽  
Weight Losses ◽  
Long Term Storage

Abstract The objective of the current research was to ascertain the shelf-life ability of apple ‘Auksis’ after 6 months of cold storage under different conditions. The effect of storage conditions such as: cold storage under normal atmosphere (NA), 1-methylcyclopropene (1-MCP) + cold storage, and ultra-low oxygen (ULO)-controlled atmosphere (CA) [2.0% CO2 and 1.0% O2 (ULO1) and 2.5% CO2 and 1.5% O2 (ULO2)] on the quality of apples during shelf-life was evaluated. Apple fruits immediately after cold storage and after 25 days of maintaining at market condition had been evaluated. The physical (firmness, weight losses), chemical (total soluble solids and acid contents), and sensory (aroma, taste, acidity, sweetness, juiciness, and color) characteristics of apples had been evaluated after 5, 10, 15, 20, and 25 days to ascertain maximal shelf-life. Results from sensory evaluation indicated that apples treated with 1-MCP and stored at NA were characterized with distinctive aroma, whereas apples stored under CA were poor in sweetness and had remarkable acidity and juiciness. Apples that were stored in cold had pronounced aroma and color but without taste. Based on the evaluation by panelist, maximum shelf-life of apples that were kept under cold storage and ULO1 was 15 days, whereas that of apples that had been treated with 1-MCP and stored at NA and those stored in ULO2 was 25 days.

scholarly journals Vegetative Growth and Quality of Blueberry Fruit Cultivated in Chihuahua, Mexico

2018 ◽  
Vol 47 (2) ◽  
pp. 450-457
Author(s):  
Jessica Iveth CERA-CAMPOS ◽  
Juan Luis JACOBO-CUELLAR ◽  
María Janeth RODRIGUEZ-ROQUE ◽  
Rafael Angel PARRA-QUEZADA ◽  
Mayra Cristina SOTO-CABALLERO ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Vegetative Growth ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Flowering Stage ◽  
Flower Buds ◽  
Physicochemical Quality ◽  
Total Anthocyanins ◽  
Solids Content

The aim of this investigation was to evaluate the vegetative growth and some physicochemical quality parameters in fruits of different varieties of blueberries grown with amendments applied to the soil. The experimental design was completely randomized according to factorial treatments with nine replications. Length and number of shoots, flower buds number, total soluble solids (TSS), pH, color, total anthocyanins (TA), total phenols (TP) and antioxidant capacity (AC) were evaluated. The application of gypsum, sulphur and compost increased the shoots number in the varieties ‘Bluejay’ and ‘Duke’ with values from 15 and 17.5, respectively. The ‘Duke’ variety was the latest with regard to the flowering stage, evading the problem of frost. Among varieties, ‘Bluejay’ and ‘Blueray’ stood out for presenting fruits with greater acidity and antioxidant capacity (89.1 and 91.5% DPPH inhibition, respectively), however, the TP was higher in ‘Bluejay’ (701.6 mg gallic acid 100 g-1). The use of gypsum, sulphur and compost allows obtaining fruits with high soluble solids content (9.8 °Brix), however, the antioxidant capacity was similar when pine peel was included, with AC values from 91.4 and 88.8% DPPH inhibition, respectively. The amendments such as gypsum, sulphur and compost incorporated into the soil allow an adequate vegetative growth and the obtaining of blueberry fruits with physicochemical quality characteristics acceptable for their commercialization.

scholarly journals Determining the physiochemical changes and time of chilling injury incidence during cold storage of pomegranate fruit

2015 ◽  
Vol 60 (4) ◽  
pp. 465-476 ◽  
Author(s):  
Leila Taghipour ◽  
Majid Rahemi ◽  
Pedram Assar
Keyword(s):  
Cold Storage ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Injury Incidence ◽  
Long Term Storage ◽  
Pomegranate Fruit ◽  
Intermittent Warming

Intermittent warming (IW) is a good postharvest technique to prevent or alleviate chilling injuries during cold storage. Performing the warming treatment at the period of time before chilling injury is irreversible during storage, and it is the first prerequisite for a successful IW treatment. In order to determine the fruit physiochemical changes and time of irreversible chilling injury incidence during cold storage of pomegranate fruit (cv. Rabab-e-Neyriz), this research was conducted. Fruits were stored at 2 ? 0.5?C and 90 ? 5% relative humidity for 90 days. At 15-day intervals, 40 fruits (four replicates and 10 fruits in each replicate) were sampled and further stored at 20?C for 3 days (shelf life). Chilling injury (CI) index and weight loss (WL) in intact fruits, electrolyte leakage (EL) and K leakage (KL) in peel samples, total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio and pH in fruit juice were measured. With respect to quality parameters, TSS did not change significantly under cold storage. According to TA changes, the TSS/TA ratio was decreased up to 30 days but subsequently increased and the highest ratio was detected at the end of storage, which was significantly higher than the TSS/TA ratio at the harvest time. Results related to CI index, WL, EL and KL showed that pomegranate fruits could be stored cold without significant chilling damages up to 30 days. It was suggested that performing the IW treatment during this period could be concomitant with desired effects in long-term storage of this commercial cultivar.

scholarly journals Efecto de la aplicación de bioestimulantes sobre la calidad y capacidad antioxidante de frutos de calabacita (Cucurbita pepo L. var. ‘Grey Zucchini’)

2020 ◽  
Vol 38 (1) ◽  
pp. 17
Author(s):  
Lluvia de Abril Alexandra Soriano-Melgar ◽  
Humberto Izquierdo-Oviedo ◽  
Yvette Alessandra Saucedo-Espinosa ◽  
Antonio Cárdenas-Flores
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Cucurbita Pepo ◽  
Agricultural Research ◽  
Plant Growth Promoting Rhizobacteria ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Organoleptic Characteristics ◽  
Dry Biomass

Nowadays, agricultural research has not been only focused on studying the effect of different treatments on plant development and yield, but it has also been involved on study their effect on the postharvest quality of products. This study was conducted to determine the treatment effect based on plant growth-promoting rhizobacteria (Azotobacter chroococcum), alone or combined with different oligosaccharins of pectic origin (Pectimorf®) or derivatives of chitosan (Quitomax®), on the postharvest quality of zucchini fruits (Cucurbita pepo L.) var. 'Grey Zucchini'. Physical characteristics (polar and equatorial diameter, weight, dry biomass, f irmness, and color) and chemical characteristics (pH, total soluble solids, treatable acidity and vitamin C), proteins, antioxidant enzymatic activities (superoxide dismutase, catalase and total peroxidase), polyphenol oxidase activity, and antioxidant content (phenolic compounds and antioxidant capacity) were evaluated. Results showed significant differences (P ≤ 0.05) between control and treatments in most of the parameters evaluated, such as: color, length (up to 15.88%), width (up to 16.25%), weight (up to 57.31%), dry biomass (up to 34.43%), pH (down to 9.72%), vitamin C (up to 162.6%) and protein content (up to 22.38%), and total antioxidant capacity (down to 18.72%). Therefore, plant treatments improved the quality and composition of postharvest fruits, which accentuates the importance of organic treatments during the development of plants to obtain fruits with better organoleptic characteristics.

scholarly journals Effects of Intermittent Warming and Temperature Conditioning on the Postharvest Quality of `Oroblanco' Citrus Fruit Following Long-term Cold Storage

2003 ◽  
Vol 13 (1) ◽  
pp. 70-74 ◽  
Author(s):  
R. Porat ◽  
B. Weiss ◽  
L. Cohen ◽  
A. Daus ◽  
E. Cohen
Keyword(s):  
Cold Storage ◽  
Citrus Fruit ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Long Term Storage ◽  
Peel Color ◽  
Intermittent Warming ◽  
Term Storage

`Oroblanco' is an early-maturing pummelo-grapefruit hybrid (Citrus grandis × C. paradisi). The fruit of this cultivar are usually picked in October and are marketed while their peel color is still green. However, during long-term storage, the fruit turns yellow, and loses much of their commercial value. In a previous study, we found that application of gibberellic acid and low storage temperatures of 2 °C (35.6 °F) markedly reduced the rate of degreening. However, `Oroblanco' fruit are sensitive to chilling injuries, and thus could not be stored at 2 °C for long periods. In the present study, we examined the possible application of intermittent warming (IW) and temperature conditioning (TC) treatments, in order to retain the green fruit color during long-term cold storage but without enhancing the development of chilling injuries. It was found, that following storage at 2 °C, either with or without IW and TC, the fruit retained green color up to 16 weeks, whereas at 11 °C (51.8 °F) fruit turned yellow after 8 weeks. However, untreated fruit held continuously at 2 °C developed 40, 51, and 68% chilling injuries after 8, 12, and 16 weeks, respectively. IW (storage at cycles of 3 weeks at 2 °C + 1 week at 11 °C) reduced the amount of chilling injuries to only 5, 7 and 11% after the same periods of time, respectively. TC [a pre-storage treatment for 7 days at 16 °C (60.8 °F) before continuous storage at 2 °C] effectively reduced the development of chilling injuries to only 5% after 8 weeks of storage, but was ineffective in reducing chilling damage after longer storage periods. Because chilling damaged fruit is prone to decay, the IW and TC treatments also reduced the incidence of decay development during storage. The IW and TC treatments did not affect juice total soluble solids and acid percentages, but did affect fruit taste and the amounts of off-flavor volatiles emitted from the juice. Taste panels indicated that the taste score of untreated control fruit stored at 11 °C gradually decreased during long-term storage, and that this decrease was more severe in chilling damaged fruit stored continuously at 2 °C. The taste of IW-treated fruit remained acceptable even after 16 weeks of storage, and TC-treated fruit remained acceptable for up to 12 weeks. Fruit taste scores were inversely correlated with the concentrations of ethanol and acetaldehyde detected in the juice headspace.

Considerations of the technological quality assessment of sugarbeet

2011 ◽  
pp. 85-89 ◽  
Author(s):  
Giorgio Pezzi
Keyword(s):  
Quality Parameters ◽  
Northern Italy ◽  
Glucose Content ◽  
Long Term Storage ◽  
Interesting Correlation ◽  
Technological Quality ◽  
Thick Juice

No real improvement in the technological quality of beet has been recorded over the last 15 years in Northern Italy. Among the possible explanations for the quality stagnation is that the traditional formulae cannot correctly differentiate between sugarbeet varieties which produce thick juice of very high purity. This seems to be connected with the role of potassium. The use of a standard purification procedure gives reliable and accurate data which is immediately comparable with the factory data. Research projects on medium/long term storage are currently being performed by Co.Pro.B., Italy, in cooperation with Syngenta and Beta. Up to now the results have shown that storage of sugarbeet in autumn time in northern Italy is possible provided that suitable varieties and proper handling of the roots are employed. Results obtained in the storage trials are reported. Correlations have been found between quality parameters (purity, color and lime salts) of the purified juice with the glucose content of the raw juice. An interesting correlation is reported between purified juice purity and raw juice purity.

scholarly journals The Effect of Mechanical Vibration during Transport under Model Conditions on the Shelf-Life, Quality and Physico-Chemical Parameters of Four Apple Cultivars

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 81
Author(s):  
Dorota Walkowiak-Tomczak ◽  
Natalia Idaszewska ◽  
Grzegorz P. Łysiak ◽  
Krzysztof Bieńczak
Keyword(s):  
Antioxidant Capacity ◽  
Dry Matter ◽  
Mechanical Vibration ◽  
Life Quality ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Polyphenol Content ◽  
Flesh Colour

The study assessed the changes in the quality and physical and chemical parameters of apples of four cultivars (‘Gala’, ‘Idared’, ‘Topaz’, ‘Red Prince’) subjected to mechanical vibration during transport under model conditions and after storage (shelf-life). Quality changes in apples were evaluated based on skin and flesh colour, total soluble solids, dry matter, firmness, titratable acidity, pH value, total polyphenol content, and antioxidant capacity. The vibration applied at a frequency of 28 Hz caused changes in the above parameters, which were visible also after storage and depended on the cultivar, but often did not show any clear trend or direction or were not statistically significant. The values of the total colour difference factor ΔE showed considerable variations in the skin colour but only small variations in the flesh colour of individual cultivars. Vibration resulted in a decrease in firmness. Variations in dry matter, total soluble solids, pH, and titratable acidity were small, often insignificant. Mechanical vibration and storage led to an increase in the polyphenol content and antioxidant capacity of all studied cultivars. The greatest stability of quality parameters, relatively high content of bioactive compounds, and antioxidant capacity were observed for ‘Red Prince’. The lowest quality parameters were noted for ‘Gala’. The analysed cultivars continued to show a high level of antioxidant capacity after treatment, which allows the conclusion that they remain a good source of bioactive compounds after transport and short-term storage.

scholarly journals The effect of aerosol treatment with calcium-based preparation on quality of table grape cultivar during storage

2021 ◽  
Vol 232 ◽  
pp. 03023
Author(s):  
Sofia Cherviak ◽  
Svetlana Levchenko ◽  
Vladimir Boyko ◽  
Dmitriy Belash
Keyword(s):  
Weight Loss ◽  
Table Grape ◽  
Oxidative Enzymes ◽  
Organoleptic Properties ◽  
Table Grapes ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Term Storage

The main problems of grape storage are berry dehydration and rot. One of the solutions to reduce rot and preserve the quality of grapes during storage is the use of aerosol treatment with calcium content before storing. The aim of the study was to evaluate the effect of physiologically active substances based on calcium in various concentrations on the quality and organoleptic characteristics of table grape cvs. ‘Italia’ during long-term storage. The effectiveness of the studied systems of treatment was evaluated according to the content of sugars and titratable acids, the activity of the redox enzymes of polyphenol oxidase and peroxidase, weight loss of bunch and organoleptic properties. The greatest effectiveness established by using preparation of Master Green Ca, Brentax KCa, and Brentax Ca (in concentration 150g / 20l). Experimental treatments significantly decreased the weight loss of bunch (less than 4%), and preserved organoleptic properties of berry at a high level (8.2-8.9 points). Decrease in the activity of oxidative enzymes had a positive effect on the quality of table grapes and contributed to its better preservation. The data obtained make it possible to rationalize the system of long-term storage of grapes by using of aerosol treatment with calcium-based preparation.

Sign in / Sign up

Export Citation Format

Share Document