scholarly journals EFFECT OF MATURITY STAGES ON QUALITY AND SHELF LIFE OF “SOLO” PAPAYA FRUITS DURING STORAGE

2019 ◽  
pp. 57-68
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Colour Change ◽  
Soluble Solids ◽  
Maturity Stages ◽  
Solids Content ◽  
Sensorial Evaluation ◽  
Stage 1

“Solo” papaya fruits were harvested in October, 2016 & 2017 seasons from a commercial orchard located in Ismailia Governorate, Egypt. Papaya fruits were harvested at three maturity stages: 25% yellow (stage 1), 50% yellow (stage 2) and 100% yellow (stage 3) and evaluated during storage at ambient temperature (20°C ± 2) for 4 days + at 80- 85% RH or during cold storage at 6°C + 90- 95% RH for 20 days. Papaya fruits softened very rapidly at room temperature after harvest and had 4 days shelf life. However, the fruit can be stored for 20 days at 6°C with little changes in firmness and the fruit apparently progressed in normal ripening upon removal to ambient temperature (20°C) for 3 days. All colour values (a*, L* and C*) were linearly increased during cold storage. Conversely, as a result of colour change from green to orange-red, h° values decreased. Soluble solids content was not affected during ripening at 20°C and remained steady. Fruit harvested at stage 2 and stored at 6°C for 20 days following 3 days at 20°C had superior score for sensorial evaluation.

scholarly journals Control of postharvest gray mold of ‘BRS Nubia’ table grape under cold storage

2020 ◽  
Vol 41 (6supl2) ◽  
pp. 3457-3465
Author(s):  
Ronan Carlos Colombo ◽  
◽  
Deived Uilian de Carvalho ◽  
Maria Aparecida da Cruz ◽  
Ciro Hideki Sumida ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Gray Mold ◽  
Soluble Solids ◽  
Experimental Unit ◽  
Table Grapes ◽  
Randomized Design ◽  
Commercial Vineyard ◽  
Solids Content

The demand for high-quality nutritional products has increased fruit consumption, as grapes, for this reason postharvest techniques are required to prevent losses, to preserve quality, to extend shelf life, and to attend to consumer needs. In this way, the objective of this study was to evaluate strategies to control gray mold caused by Botrytis cinerea in ‘BRS Nubia’ grapes during cold storage and shelf life periods. Grape bunches were harvested from a commercial vineyard in Marialva, Parana, Brazil. Grapes were subjected to the following treatments: cold storage at 2 ºC (control), cold storage at 2 ºC with SO2-generating pads, cold storage at 2 ºC and inoculated with B. cinerea suspension, and cold storage at 2 ºC with SO2-generating pads and inoculated with B. cinerea suspension. The experiment was conducted in a complete randomized design with five replications per treatment using four bunches per experimental unit. A factorial arrangement (absence/presence of SO2 pads × absence/presence of Botrytis inoculation) was applied. At the end of 30 days of cold storage and 7 days of shelf life (22 ºC), gray mold incidence, shattered berries, and physicochemical parameters were evaluated. The gray mold incidence on ‘BRS Nubia’ grapes decreased when SO2-generating pads were used during cold storage. Berry weight loss was greater in the treatments without SO2-generating pads after 30 days of cold storage followed by 7 days of shelf life. Berry firmness, soluble solids content (SS), total acidity (TA), SS/TA ratio, and anthocyanins concentration were not negatively affected by SO2-generating pad treatments. However, a slight increase in the shattered berries percentage was recorded for the SO2-generating pad treatments. No significant quality loss of ‘BRS Nubia’ grape was evident after 30 days of cold storage followed by 7 days of exposure at room temperature. In this context, SO2-generating pads can be used to control the gray mold incidence on ‘BRS Nubia’ table grapes during cold storage.

scholarly journals Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

Comparative study of hexanal as a dip and electrospun nanofiber mediated vapour treatments on enhancing the shelf life of pears

2021 ◽  
Author(s):  
Syndhiya Ranjan ◽  
Gopinadhan Paliyath ◽  
Loong-Tak Lim ◽  
Jayasankar Subramanian
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Consumer Preference ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Continuous Exposure ◽  
Color Retention ◽  
Loss Of Weight ◽  
Better Than

Hexanal slows down the ripening process in fresh produce by inhibiting the activity of phospholipase D, thereby increasing their shelf life. This study focused on comparing the single time exposure and continuous exposure of post-harvest of ‘Anjou’ and ‘Bartlett’ pears to hexanal by dipping or fumigating to enhance their shelf life. Continuous exposure of hexanal was achieved by developing a hexanal encapsulated fiber (HEF), which releases hexanal vapor due to the increased humidity (96±2% RH) in the container headspace as a result of respiration. The fruits were stored at cold storage (0±2°C) conditions and compared with their capacity at normal room temperature (20±2°C). Fruit parameters such as physiological loss of weight (PLW), firmness and total soluble solids (TSS) showed only minor differences between hexanal treated and untreated fruits. Between the two varieties ‘Anjou’ exhibited higher values than ‘Bartlett’, although it was minor. However, when the fruits are visually evaluated, the main aspect of consumer preference, HEF treatments had a better appeal in both varieties and in both conditions. ‘Bartlett’ responded better than ‘Anjou’ even in cold storage conditions, suggesting that there are varietal differences in their response to hexanal. Both hexanal treatments helped color retention and reduced fungal infection during under the storage conditions tested.

Characterization and storage of Eugenia klotzschiana O. Berg fruits

2021 ◽  
Vol 51 ◽  
Author(s):  
Alex Guimarães Sanches ◽  
Vanessa Maria Dantas Pedrosa ◽  
Maryelle Barros da Silva ◽  
Thiago Feliph Silva Fernandes ◽  
Gustavo Henrique de Almeida Teixeira
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Maturity Stages ◽  
Physical And Chemical ◽  
And Storage

ABSTRACT Pera-do-cerrado (Eugenia klotzschiana O. Berg) has a good appearance and adequate post-harvest shelf life. However, little information is available regarding its maturity stages. This study aimed at characterizing E. klotzschiana fruits harvested at three maturity stages (immature, physiological mature and ripe), in addition to evaluating the physical and chemical changes during storage at ambient temperature (24 ± 2 ºC and 75 % ± 5 % of RH) for up to 5 days. The ripe fruits had a higher fresh mass (98.03 g), width (5.61 cm) and ratio (5.37), and lower titratable acidity (1.27 %). In contrast, immature fruits showed a greener peel (101.32 ºh) and higher vitamin C content (11.23 mg 100 g-1). There was an increase in the fresh weight loss (3.05 %) and a decrease in the peel luminosity (67.09-57.12 L*) and vitamin C content (8.11-5.04 mg 100 g-1). However, the soluble solids (SS) values did not change during the 5 days of storage. A reduction in the titratable acidity (TA; 1.29-1.06 %) was also observed, which resulted in a higher ratio (3.81-5.84). In conclusion, E. klotzschiana fruits should be harvested ripe, as they present larger dimensions, better color, higher SS/TA (flavor) and are less acidic.

scholarly journals Ripening and quality of 'Golden' papaya fruit harvested at different maturity stages

2006 ◽  
Vol 18 (3) ◽  
pp. 389-396 ◽  
Author(s):  
Ilana U. Bron ◽  
Angelo P. Jacomino
Keyword(s):  
Ascorbic Acid ◽  
Ethylene Production ◽  
Skin Color ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Maturity Stages ◽  
Sensorial Evaluation ◽  
Stage 1

The objective of this study was to determine how ripening physiology and quality of 'Golden' papaya are affected by maturity stages at harvest. Papayas were harvested at four maturity stages (Stage 0: totally green; Stage 1: up to 15% of yellow skin; Stage 2: 16-25% of yellow skin; Stage 3: 26-50% of yellow skin) and evaluated during ripening at 23ºC. Physical and physico-chemical (skin color, pulp firmness, soluble solids, titratable acidity, and ascorbic acid), physiological (respiratory activity and ethylene production), and sensorial (flavor, odor, firmness, and appearance) characteristics were evaluated. Regardless of maturity stages, fruit showed similar variation in respiration rate, exhibiting constant values after the 2nd day of storage at 23ºC (~31 mL CO2 kg-1 h-1 for stages 0, 1, and 2, and ~37 mL CO2 kg-1 h-1 for stage 3). Typical climacteric behavior was not observed for any maturity stage. Only fruit harvested at stage 0 and 1 showed a well defined ethylene production peak of 2.1 µL C2H4 kg-1 h-1 after 7 d of storage and 1.3 µL C2H4 kg-1 h-1 after 6 d, respectively. Fruit harvested at stages 0, 1, 2 and 3 reached the edible condition (pulp firmness < 20 N) after 7, 6, 4, and 3 d at 23ºC, respectively. The ascorbic acid concentration increased 20-30% during ripening, while skin hue angle and titratable acidity was reduced. Independent of the maturity stages at which papayas were harvested, soluble solids did not alter during ripening. Fruit harvested at stages 2 and 3 had superior scores for sensorial evaluation, mainly for flavor and appearance. Harvest at different maturity stages altered fruit postharvest physiology and when effectuated at early stages, it reduced fruit quality but did not make its consumption unacceptable.

scholarly journals Ripening and shelf life of 'BRS Caipira' banana fruit stored under room temperature or refrigeration

2014 ◽  
Vol 44 (4) ◽  
pp. 734-739 ◽  
Author(s):  
Orjana Santos Lima ◽  
Elaine Goes Souza ◽  
Edson Perito Amorim ◽  
Márcio Eduardo Canto Pereira
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Banana Fruit ◽  
Peel Color ◽  
Storage Potential

BRS Caipira variety, internationally known as 'Yangambi km 5', is an alternative to meet the demand of 'Maçã'-type fruit due to its resistance to Panama disease. This study had the objective of generating information about 'BRS Caipira' fruit ripening and cold storage potential. For the ripening study fruits were stored under room temperature conditions (25±2°C / 58±6% U.R.) and assessed for postharvest life evaluation and characterization of seven maturity stages based on peel color: completely green - MS1; green with yellow traces - MS2; more green than yellow - MS3; more yellow than green - MS4; yellow with green tips - MS5; completely yellow - MS6; yellow with brown spots - MS7. For the cold storage potential study, fruits at MS1 were cold stored (14±1°C / 53±2% U.R.) for 28 days. Weekly, fruits were transferred to room temperature to ripen until MS6 when were assessed for quality attributes. Ripening of 'BRS Caipira' fruit was characterized as slow between MS1 and MS2 (averaging five days), then fast between MS2 and MS6 (up to four days in average), and undergoing determinant changes between MS6 and MS7: pulp yield reached 80%, titratable acidity reduced by 50% and ratio increased by 78%. Cold storage extended shelf life by up to 19 days as compared with control, without visible symptoms of chilling injury, although tends to reduce soluble solids in ripe fruit. Maximum recommended time for storage of 'BRS Caipira' fruit at 14°C is 21 days, since it allows a few more days under room temperature until fruit reach MS6.

scholarly journals THE ASSESMENT OF TEN APPLE CULTIVARS AND THEIR SUSCEPTIBILITY ON BRUISING AFTER STORAGE AND SHELF-LIFE OF FRUIT TREATED WITH 1-MCP

2019 ◽  
Vol 18 (6) ◽  
pp. 129-138
Author(s):  
Tomasz Lipa ◽  
Iwona Szot ◽  
Bohdan Dobrzański Jr. ◽  
Magdalena Kapłan
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Impact Test ◽  
Matter Content ◽  
Solid Content ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Dry Matter Content ◽  
Apple Cultivars ◽  
Solids Content

Control fruits and fruits subjected to 1-MCP application were placed in cold storage at 2°C, 90% r.h. for 18 weeks. The susceptibility of ten apple cultivars: ‘Beni Shogun’, ‘Braeburn Hillwell’, ‘Elise’, ‘Gloster’, ‘Golden Delicious’, ‘Idared’, ‘Jonagold Decosta’, ‘Ligol’, ‘Mutsu’ and ‘Šampion’ was tested using an impact test to obtain bruising of fruits. The analyses were performed on fruits immediately after harvest and four times after different period of cold storage (9 and 18 weeks) and shelf-life (7 days). The following analysis and characteristics of apples were determined: soluble solids content, dry matter content, acidity, fruit mass and size, and firmness. Impact test was carried out by dropping a glass ball with a mass of 25.68 g from height of 40 cm, due to which kinetic energy value of 0.1 J was obtained. Slight differences in acidity and soluble solid content were observed. On the other hand, stress noticed at firmness test was significantly higher for fruits treated with 1-MCP. It was also observed that firmness decreases after the shelf-life and after storage of fruit at room temperature. The ‘Beni Shogun’ apples fruits stored for 9 weeks are most susceptible to bruising (volume = 438.26 mm3). After cold storage, less susceptible cultivar was ‘Szampion’, for which the volume of fruit bruise was 145.62 mm3 only. After 9 weeks of cold storage, for most cultivars, there was no significant differences in bruise volume; however, the shelf-life had significant influence by differing the cultivars, and for all studied cultivars, the bruise volume was lower.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Phytochemical Profile of Opuntia ficus-indica (L.) Mill Fruits (cv. ‘Orito’) Stored at Different Conditions

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 160
Author(s):  
Francisca Hernández ◽  
Lucía Andreu-Coll ◽  
Andreia Bento-Silva ◽  
Ana Teresa Serra ◽  
Pedro Mena ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Product Life Cycle ◽  
High Performance ◽  
Room Temperature ◽  
Phenylalanine Ammonia Lyase ◽  
High Performance Liquid Chromatographic ◽  
Array Detector ◽  
Phytochemical Profile ◽  
Liquid Chromatographic

This research analyzed the phytochemical profile of prickly pear fruits from ‘Orito’ cultivar stored under cold conditions (2 °C, 85–90% RH) and shelf-life conditions at room temperature (stored at 20 °C for three days after cold storage) for 28 days, mimicking the product life cycle. A total of 18 compounds were identified and quantitated through HPLC-DAD-MS/MS (High-Performance Liquid Chromatographic -Diode Array Detector- Mass Spectrometry) analyses. Phenolic acids such as eucomic acid and betalains such as indicaxanthin were the predominant chemical families, and piscidic acid was the most abundant compound. During cold storage, the content of eucomic acid isomer/derivative and syringaresinol increased, and citric acid decreased, which could be caused by the cold activation of the phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) enzymes. However, no significant differences were found in the content of these compounds during shelf-life storage. These results showed that ‘Orito’ fruit marketability would be possible up to 28 days after harvesting, retaining its profile, which is rich in bioactive compounds.

scholarly journals The Quality of Superior Seedless Bunches during Shelf Life as Determined by Growth on Different Rootstocks

Agriculture ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 990
Author(s):  
A. A. Lo’ay ◽  
Hamed Ismail ◽  
Hazem S. Kassem
Keyword(s):  
Shelf Life ◽  
Soluble Solids ◽  
Ion Leakage ◽  
Soluble Solids Content ◽  
Close Attention ◽  
Oxidative Reactions ◽  
Seedless Grape ◽  
Metabolism Enzyme ◽  
Solids Content

Vineyard rootstocks are an important tool in the local and international market for growing the Superior Seedless grape cultivar, which is highly favored by customers. As a result, it is vital to pay close attention to the quality of clusters during handling. The current study aimed to determine whether Superior Seedless vines can be grown on specific rootstocks, resulting in higher quality during shelf life. Vines of the Superior Seedless vine cultivar that were used were 13 years old and had been grown on sandy soil. These vines were grafted onto four different rootstocks (genotypes), namely Freedom, 1103 Paulsen, SO4, and Own Root. The soluble solids content (SSC%) was selected as 16%. Bunches were subsequently stored in the lab at 27 ± 1 °C with 57 ± 3% air relative humidity for three days. Rootstock 1103 Paulsen’s quality was found to be superior to that of the other rootstocks, according to the results of the study. Rootstock 1103 Paulsen maintained its ascorbic acid (AA) content, which is reflected in its antioxidant capacity, according to the results. In addition, lipid peroxidation accumulation and ion leakage percentages indicated that oxidative reactions were at their lowest levels. The results show that 1103 Paulsen decreases cellular metabolism enzyme activities at the shelf life level and improves the bunch quality of Superior Seedless (scion) grapes within 4 days of application. As a whole, the results show that the 1103 Paulsen rootstock produces Superior Seedless bunches of a high quality that is preserved throughout the shelf life period.

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