scholarly journals Storage Temperature and Atmosphere Alleviates Chilling Injury of Marula (Sclerocarya birrea subspecies caffra) Fruit

2021 ◽  
pp. 28-44
Author(s):  
Agisanyang Tautsagae ◽  
Vallantino Emongor ◽  
Seoleseng Tshwenyane ◽  
Cornelia Gwatidzo
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Electrolyte Leakage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Proline Content ◽  
Low Temperature Storage ◽  
Sclerocarya Birrea ◽  
Temperature Storage

Low temperature storage is the most effective technology for keeping quality and extending the postharvest life of fresh horticultural produce. However, horticultural produce of tropical and subtropical in origin such as marula fruit are susceptible to chilling injury (CI) when stored at temperatures below their critical minimum temperatures. Therefore, low temperature storage alone is not ideal for produce of tropical and subtropical in origin. The aim of this research was to elucidate the influence of modified atmosphere packaging (MAP) on CI of marula fruits. Storage temperature below 12ºC significantly (P < 0.05) increased CI incidence and severity, and proline content of marula fruit. Marula fruit in MAP had significantly (P < 0.05) lower electrolyte leakage than fruit stored in Air. The results further showed that marula fruit stored at 12?C in MAP had significantly longer shelf-life of 21 days than fruits in Air stored at various temperatures which had a shorter shelf life. It was concluded that marula fruits be stored in MAP at 12°C plus 90-95% RH to alleviate CI incidence and severity and maintain fruit quality and extend shelf-life. Keywords: Marula Fruit; MAP; Chilling Injury; Proline Content; Electrolyte Leakage

scholarly journals Ripening of Mangos Following Low-temperature Storage

1990 ◽  
Vol 115 (3) ◽  
pp. 430-434 ◽  
Author(s):  
A.P. Medlicott ◽  
J.M.M. Sigrist ◽  
O. Sy
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Immature Fruit ◽  
Low Temperature Storage ◽  
Solids Concentration ◽  
Harvest Maturity ◽  
Temperature Storage

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

scholarly journals 471 Tomato Fruit Treated with 1-methylcyclopropene Provide Adequate Non-ripening Controls in Low-temperature Storage Experiments

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 526A-526 ◽  
Author(s):  
Domingos P. F. Almeida ◽  
Donald J. Huber
Keyword(s):  
Low Temperature ◽  
Electrolyte Leakage ◽  
Tomato Fruit ◽  
Chilling Injury ◽  
Low Temperature Storage ◽  
Injury Threshold ◽  
Temperature Regimes ◽  
Postharvest Handling ◽  
Ethylene Action ◽  
Temperature Storage

Chilling injury limits the postharvest handling of many fruit and vegetables. In low-temperature storage trials, control treatments typically consist of fruit stored above the injury threshold. Since chilling exposures for tomato fruit often exceed 2 weeks, controls stored above the threshold continue to ripen, confounding comparisons with fruit maintained at low temperatures. In this study, the ethylene action inhibitor 1-MCP was used to arrest ripening to permit more valid comparisons between fruit stored under the two temperature regimes. Mature-green tomatoes were treated with EthylBloc and then stored at 5 or 15 °C for 2 or 3 weeks after which time the fruit stored at 5 °C were transferred to 15 °C to allow the expression of injury symptoms. 1-MCP inhibited ripening of fruit stored at 15 °C for 2 to 3 weeks. Color, pericarp firmness, and pectin solubilization of MCP-treated fruit stored at 15 °C remained at the values of mature-green fruit, validating their use as controls for these physiological characteristics. After 2 to 3 weeks at 15 °C, MCP-treated fruit resumed normal ripening. Comparing the fruit removed from low-temperature storage with nonripening controls at 15 °C revealed that storage at 5 °C for 2 to 3 weeks decreased the hue (yellowing) but did not affect chroma or lightness, maintained firmness, and did not affect pectin metabolism. Electrolyte leakage increased or remained unaffected by cold storage. MCP-treated fruit had slightly higher electrolyte leakage than non-MCP-treated fruit after storage at either 5 or 15 °C. We conclude that MCP-treated fruit provide adequate controls in experiments designed to study many aspects of low-temperature storage.

scholarly journals Effect of Hot Water Exposure Duration, Storage and Hot Water Temperature on Chilling Injury, Incidence and Quality of Keitt Mango (Mangifera indica L.)

2020 ◽  
pp. 1-8
Author(s):  
Senewa Bobby Pholoma ◽  
Vallentino Emongor ◽  
Seoleseng Tshwenyane
Keyword(s):  
Low Temperature ◽  
Fruit Quality ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Hot Water ◽  
Injury Incidence ◽  
Low Temperature Storage ◽  
Physiological Processes ◽  
Temperature Storage

Low temperature storage is the most effective method of extending postharvest life and maintain fruit quality because it delays physiological processes such as ethylene production and senescence. Unfortunately, fruit such as mangoes are sensitive to low temperature storage and may be detrimental due to chilling injury, which reduces fruit quality. Effects of storage temperature, hot water at various temperatures and durations on alleviation of mango chilling injury and quality were evaluated on Keitt mango for the growing season in Botswana. The treatments were fruits dipped in distilled water at room temperature (25±2ºC- control), dipped in hot water at 50 and 55ºC for duration of 3, 5 and 10 minutes and storage temperatures at 4, 7, 10, 13 and 25±2ºC, plus 95% RH. The results showed that as storage temperature at below 13ºC, chilling injury incidence and severity significantly (P ≤ 0.0001) increased. Atwater temperature from 25ºC to 50 and 55ºC and duration in which mango fruit was held in hot water, increased from 3 to 5 and 10 minutes, chilling injury incidence and severity significantly (P ≤ 0.0001) decreased.

scholarly journals Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compound

2020 ◽  
Vol 58 (4) ◽  
Author(s):  
Ommol Banin Sogvar ◽  
Vali Rabiei ◽  
Farhang Razavi ◽  
Gholamreza Gohari
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Enzymes ◽  
Low Temperature ◽  
Antioxidant Capacity ◽  
Electrolyte Leakage ◽  
Chilling Injury ◽  
Membrane Integrity ◽  
Ascorbic Acid Content ◽  
Low Temperature Storage ◽  
Temperature Storage

Research background. Low temperature storage causes chilling injury (CI) in plum (Prunus domestica L.) fruits. Consequently, any treatments with beneficial effects on these symptoms would achieve attention. For this purpose, phenylalanine treatments were applied on ‘Stanley’ plum fruits. The main purpose of the present study was to investigate the influence of the exogenous application of phenylalanine on fruit quality, chilling tolerance, and antioxidant capacity of ‘Stanley’ plums during cold storage. Experimental approach. Phenylalanine at different concentrations were applied on ‘Stanley’ plums. Following phenylalanine application, plums were cold stored. Chilling injury, antioxidant capacity, electrolyte leakage, malondialdehyde, proline, and internal contents of anthocyanin, flavonoids, phenols, ascorbic acid, and some antioxidant enzymes were assessed. Results and conclusions. Phenylalanine treatment significantly alleviated chilling injury in plum fruits by enhancing antioxidant capacity and increasing the activity of phenylalanine ammonia lyase enzyme (PAL). Phenylalanine-treated fruits had higher levels of ascorbic acid, anthocyanin, flavonoids, and phenols, as well as a higher total antioxidant activity, than the control fruits during low temperature storage. Phenylalanine at 7.5 mM was the most effective treatment in enhancing the activity of PAL and the accumulation of phenolic compounds and in reducing the severity of chilling injury. Treatments delayed mass loss and maintained fruit firmness. In addition, the application of 7.5 mM phenylalanine improved the activities of antioxidant enzymes (superoxide dismutase, catalase, and ascorbate peroxidase), decreased the accumulation of hydrogen peroxide, and increased the endogenous content of proline. Moreover, phenylalanine maintained membrane integrity, manifested by a reduced electrolyte leakage and malondialdehyde accumulation. Novelty and scientific contribution. In the current study, chilling injury had a positive correlation with the activities of PAL and antioxidant enzymes. However, negative correlations were observed between chilling injury and ascorbic acid content and antioxidant capacity. Considering the results, phenylalanine treatment could be spotted as an encouraging approach to alleviate the severity of chilling injury and thus preserve nutritional quality of plums during low temperature storage.

scholarly journals Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in ‘Rojo Brillante’ Persimmon

HortScience ◽  
2015 ◽  
Vol 50 (4) ◽  
pp. 570-576 ◽  
Author(s):  
Pedro Novillo ◽  
Alejandra Salvador ◽  
Pilar Navarro ◽  
Cristina Besada
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Chilling Injury ◽  
Redox System ◽  
Sod Activity ◽  
Low Temperature Storage ◽  
Life Period ◽  
Cold Store ◽  
Stress Accumulation ◽  
Temperature Storage

A treatment with 1-methylcyclopropene (1-MCP) is known to reduce softening to the flesh of ‘Rojo Brillante’ persimmon, which is the main chilling injury (CI) symptom that occurs after storage at low temperature. However, very little is known about the mechanism by which 1-MCP confers persimmon tolerance to chilling. The aim of this study was to investigate the changes in the redox system associated with CI and its reduction by 1-MCP during storage at 1 °C and after shelf life period. Our results showed that during cold store, both control and 1-MCP treated fruit underwent gradual oxidative stress (accumulation of H2O2, increment in APX, CAT, LOX, and slight increase in SOD activity) but no CI was manifested. During shelf life conditions, ethylene production was slightly higher in control than in 1-MCP treated fruit. Besides, the CI manifestation of control fruit was associated with oxidative burst [major H2O2 accumulation and sharp increase in catalase (CAT), peroxidase (POD), and lipoxygenase (LOX) activity], while 1-MCP treatment greatly reduced the CI symptoms. The 1-MCP treated fruit showed down-regulated POD activity and up-regulated CAT activity, which resulted in slower H2O2 accumulation. The reduction of the flesh softening as the main manifestation of CI in ‘Rojo Brillante’ persimmon by 1-MCP was associated with the modulation of the redox state of the fruit during the shelf life period that follows low-temperature storage.

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