Effects of Hanseniaspora uvarum Integrated with Salicylic Acid or Sodium Bicarbonate on Postharvest Decay of Grapes

2013 ◽  
Vol 781-784 ◽  
pp. 1780-1785 ◽  
Author(s):  
Xiao Jie Qin ◽  
Hong Mei Xiao ◽  
Li Liu ◽  
Jin Xiang Gao ◽  
Xiao Xia Wang ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Sodium Bicarbonate ◽  
Titratable Acidity ◽  
Grey Mould ◽  
Integrated Approach ◽  
Soluble Solids ◽  
Postharvest Decay ◽  
Hanseniaspora Uvarum ◽  
Grape Fruit ◽  
Experimental Trials

This study was conducted to investigate the application of the antagonistic yeast strain ofHanseniaspora uvarumcombined with salicylic acid (SA) and sodium bicarbonate (SBC) to create an efficient integrated approach to control grey mould on grapes. The results indicated that the treatment of 1×108CFU/mlH. uvarumcombined with SA at 2 mM and combined with SBC at 2% resulted in a remarkably improved control ofB. cinereainfections on grapes at 25°C,RH 95%. In experimental trials, the average lesion diameter of the samples treated withH.uvarumplus 2 mM SA andH. uvarumplus 2% SBC after 3 days were both 0.81 cm, which were significantly smaller compared with that of the samples treated withH. uvarumindividually (0.891 cm; 0.9 cm) and with sterile distilled water (1.318 cm; 1.36 cm). Furthermore, integration ofH. uvarumwith SA and with SBC both significantly reduced the decay rate, leave rate, weight loss while maintained the firmness, titratable acidity (TA), total soluble solids (TSS) of the grapes. The proper combination of antagonist yeasts and chemical reagent can thus provide an effective strategy to reduce postharvest decay of grape fruit.

scholarly journals Salicylic acid and nutrient immersion to maintain apple quality and bioactive compounds in postharvest

2021 ◽  
Vol 49 (3) ◽  
pp. 12409
Author(s):  
Julio C. OVIEDO-MIRELES ◽  
Juan M. SOTO-PARRA ◽  
Esteban SÁNCHEZ ◽  
Rosa M. YÁÑEZ-MUÑOZ ◽  
Ramona PÉREZ-LEAL ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Dynamic Changes ◽  
The World ◽  
Apple Quality ◽  
Apple Fruits

The world production of apples in the 2019 cycle reached 7´620,288 tonnes. For marketing purposes and to supply the demand, apple fruits need to be stored for different periods under refrigerated conditions. However, in the market, the shelf life of the fruit is short, the quality decreases in postharvest due to the dynamic changes of its physicochemical properties, which cannot be stopped, but can be slowed down to improve its shelf life. Postharvest treatments by immersing apple fruit in salicylic acid (SA) and nutrients are an innovative technological alternative to maintain their quality. In this study, 5 concentrations were tested for the immersion of apple fruits cv ‘Golden Delicious’, using a 56 factorial arrangement delimited to 25 treatments, using the Taguchi L25 structure: SA 0 - 1.440 mM, potassium (K) 0 - 2.250, calcium (Ca) 0 - 31.500 mM, cobalt (Co) 0 - 0.180 mM, molybdenum (Mo) 0 - 0.0900 mM and magnesium (Mg) 0 - 0.0900 mM. The study was conducted in the municipality of Cuauhtémoc, Chihuahua, Mexico. After 7 months of storage and 13 days of shelf life, the combination of K, Ca, SA and Co with the appropriate concentration values can maintain the quality variables and bioactive compounds at the desired optimum. It is concluded that the quality variables; firmness, juice percentage, juice density, titratable acidity and total soluble solids and the bioactive compounds; total phenols and antioxidant capacity can be maintained at the desired optimum.

scholarly journals Hasat Sonrası Bazı Uygulamaların Autumn Giant Erik Çeşidinin Muhafaza Performansı Üzerine Etkisi

2020 ◽  
Vol 8 (2) ◽  
pp. 504
Author(s):  
Feyza Nur Dursun ◽  
Erdinc Bal
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Properties

In this study, the effect of postharvest salicylic acid (2 mM), oxalic acid (5 mM), putrescine (2 mM) and calcium (4% CaCl2) applications on storage performance of Autumn Giant plum fruit were investigated. After applications, plum fruits were placed in modified atmosphere packaging (MAP) and stored for 40 days at 85-90% relative humidity conditions at 0.5±0.5°C. In order to determine the fruit quality characteristics after treatments, weight loss, soluble solids content, titratable acidity, fruit firmness, ascorbic acid, total flavonoids, total phenolics and total antioxidant content analysis were performed at 10 days’ intervals. According to the results, the effect of applications on weight loss was not significant. The maximum decrease in flesh firmness, titratable acid and ascorbic acid content during storage was determined in control fruits. Although fluctuations in the form of increase or decrease in biochemical compounds were generally observed, decreases occurred according to harvest value at the end of storage period. Considering all measurements and evaluations, it was determined that application of salicylic acid and putrescine had a more positive effect on preservation of fruit quality properties and biochemical content of Autumn Giant plum cultivar during storage than other applications.

scholarly journals Edible coatings based on cassava starch, salicylic acid and essential oils for preservation of fresh-cut mango

2021 ◽  
Vol 74 (1) ◽  
Author(s):  
Stalin Santacruz
Keyword(s):  
Salicylic Acid ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Penetration Force ◽  
Fresh Cut ◽  
Microbiological Analyses ◽  
Acid Coating ◽  
Instrumental Texture

Mango has a short shelf-life after harvesting. The use of edible coatings on the elaboration of minimally processed mango is an alternative for its commercialization. In the present work edible coatings based on chitosan, starch-salicylic acid and starch-cinnamaldehyde-thymol were applied to fresh cut-mango. Weight loss, soluble solids, titratable acidity, color and microbiological analyses were studied along storage for 12 days at 8 °C and 90% relative humidity. Titratable acidity was the highest for mangoes coated with chitosan and the lowest was for starch-salicylic acid coating. Regarding instrumental texture, fruit coated with chitosan showed a higher penetration force compared to fruit coated with starch and uncoated samples. Microbiological results showed that all coated mangoes inhibited growing of fungi and yeast whereas uncoated samples showed an increase of both microorganisms along 12 days of storage period. 

scholarly journals Effect of pre-harvest salicylic acid treatments on the quality and shelf life of the ‘Cresthaven’ peach cultivar

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Deniz Erogul ◽  
İsmail Özsoydan
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenol Content ◽  
Peach Cultivar ◽  
Flesh Firmness ◽  
Fruit Flesh ◽  
Total Antioxidant

AbstractA good peach fruit should have properties of high quality, as these properties directly affect the shelf life. This study aims to determine the effects of different salicylic acid (SA) treatments in the pre-harvest period on the ‘Cresthaven’ peach cultivar on the fruit quality at harvest and after storage at 2°C (8 days) plus shelf life at 20°C (2 days). Fruits with SA treatments have better characteristics such as fruit weight, fruit flesh firmness, total antioxidant content, total phenol content and titratable acidity level at harvest and after storage plus shelf life. With treatments, no changes were observed in the total soluble solids both at harvest and after storage plus shelf life. SA treatments decreased loss of fruit flesh firmness and loss of acidity after shelf life, compared with the control. In fruits with 2 mM SA acid treatment, the reduction in fruit firmness and acidity loss were the least, and as a result of the study it was determined as the most effective pre-harvest SA concentration that could be used in the ‘Cresthaven’ peach variety.

scholarly journals Gum Arabic Edible Coating Reduces Postharvest Decay and Alleviates Nutritional Quality Deterioration of Ponkan Fruit During Cold Storage

2021 ◽  
Vol 8 ◽  
Author(s):  
Qiang Huang ◽  
Chunpeng Wan ◽  
Yajie Zhang ◽  
Chuying Chen ◽  
Jinyin Chen
Keyword(s):  
Cold Storage ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Gum Arabic ◽  
Titratable Acidity ◽  
Storage Life ◽  
Soluble Solids ◽  
Enzymatic Antioxidants ◽  
Postharvest Decay ◽  
Control Fruit

The storability recession during storage limits the postharvest storage life of Ponkan (Citrus reticulata Blanco cv. Ponkan) fruit and its nutritional value, which potentially lead to huge losses. To develop an effective technique to reduce Ponkan fruit postharvest decay and to maintain the nutritional quality, the preservation effect of 9, 12, and 15% postharvest gum arabic (GA) coatings on Ponkan fruit was investigated. The 12 and 15% GA coatings effectively reduced fruit decay as well as weight loss, retained higher total soluble solids (TSS) content, suppressed titratable acidity (TA) degradation, and postponed the rise in ripening index (RI). Moreover, the 12% GA-coated fruit exhibited a lower respiration rate, electrical conductivity, and malondialdehyde (MDA) accumulation than the uncoated (control) fruit. The 12% GA coating treatment decreased the loss of ascorbic acid (AsA), total phenols, and total flavonoids and maintained higher amounts of non-enzymatic antioxidants. Furthermore, the 12% GA coating treatment increased antioxidant enzymes' activities as well as delayed the reduction of total antioxidant capacity (TAC). These results suggest that, with the cold storage increasing time, the 12% GA-coated fruit exhibited better postharvest storability and higher nutritional quality than the control fruit. The GA coating treatment could be used as a commercial wax to improve postharvest storability, extend its storage life, and maintain the nutritional value of Ponkan fruit up to 120 days of cold storage.

scholarly journals Effect of salicylic acid in post-harvest quality of ‘BRS Kampai’ peaches submitted to different cold storage periods

2021 ◽  
pp. 196-200
Author(s):  
Jorge Atílio Benati ◽  
Caroline Farias Barreto ◽  
Renan Navroski ◽  
Roseli de Mello Farias ◽  
Carlos Roberto Martins ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Relative Humidity ◽  
Mass Loss ◽  
Cold Storage ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Physical And Chemical

Fast ripening of fruits is one of the main hindrances to peach preservation. Even though the use of cold storage has extended commercialization periods, fruit quality is affected during storage. This study aimed at evaluating the influence of application of salicylic acid (SA) during cold storage, followed by commercialization simulation, regarding physical and chemical characteristics of ‘BRS Kampai’ peaches, which were harvested in the 2017 crop. The experiment was conducted in a completely randomized factorial design (4×3: SA concentrations × storage days), with four replications of ten fruits each. SA was applied at the following concentrations: 0, 2, 4 and 6 mM. Afterwards, fruits were submitted to cold storage at 1±0.5ºC and 80-85% relative humidity. Analyses were carried out on harvest day, on the 10th cold storage day, followed by a day at room temperature (20ºC) and on the 20th cold storage day, followed by a day at room temperature. Fruits were evaluated in terms of their mass loss, epidermis color, chromatic hue, pulp firmness, soluble solids (SS), pH and titratable acidity (TA). Both application of SA and cold storage contributed to decrease mass loss and TA, besides increasing the SS/TA relation. Fruits which were stored for 20 days and kept at room temperature for a day exhibited the highest values of SS and the lowest values of both brightness and pulp firmness. SA was efficient to maintain the quality of ‘BRS Kampai’ peaches submitted to cold storage for 10 and 20 days and an extra day of commercialization simulation.

scholarly journals Cover crops in viticulture. A systematic review (2):Implications on vineyard agronomic performance

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 1-27
Author(s):  
Javier Abad ◽  
Irantzu Hermoso de Mendoza ◽  
Diana Marín ◽  
Luis Orcaray ◽  
Luis Gonzaga Santesteban
Keyword(s):  
Systematic Review ◽  
Cover Crops ◽  
Vegetative Growth ◽  
Grape Juice ◽  
Titratable Acidity ◽  
Grey Mould ◽  
Relevant Information ◽  
Soluble Solids ◽  
Agronomic Performance ◽  
The Impact

The present systematic review aims to provide an overview of the impact of cover crops on vegetative growth and the productive parameters of vineyards.A systematic review was made on Scopus-index journals dating from 1999 to 2018. The selection was made at the same time by two different researchers, who selected a total of 272 published papers related to cover crops in vineyards. Each article was categorised according to its theme and a metadata database was created, considering all relevant information from an agronomic point of view for each article.It can be concluded from the review that the use of cover crops can reduce vine vegetative growth, which in turn can help keep the incidence of fungal diseases (like grey mould) at a low level. In general, this practice does not have a clear effect on vineyard yield or grape juice parameters, like total soluble solids (TSS) or titratable acidity (TA). Cover crops can decrease vineyard pests to a certain extent, especially Cicadellidae. Cover crops can sometimes sporadically cause water stress in the vineyard, but only during the summer months.This review allowed us to summarise available information on cover crops and their effects on vineyard agronomic performance in a systematic way. Such information can be used to help select the most suitable cover, based on specific vineyard objectives and growing conditions.

scholarly journals Preharvest Foliar Salicylic Acid Sprays Reduce Cracking of Fig Fruit at Harvest

2021 ◽  
Vol 11 (23) ◽  
pp. 11374
Author(s):  
Athanasia D. Karantzi ◽  
Mina Kafkaletou ◽  
Giorgios Tsaniklidis ◽  
Jinhe Bai ◽  
Miltiadis V. Christopoulos ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Fruit Quality ◽  
Low Cost ◽  
High Sensitivity ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Anthocyanins ◽  
Environmentally Safe ◽  
Postharvest Management

Peel cracking and ostiole-end splitting (collectively termed cracking) are common disorders in ripe fig fruit, downgrading fruit quality and thus limiting marketability. This two-year field study addressed the possibility of alleviating cracking at harvest by two foliar salicylic acid (SA) sprays prior to harvest (8 and 5 d). Three SA concentrations (0, 1, and 2 mM) were employed in the first year, and based on the obtained results two (0 and 2 mM) in the second year. A local variety (‘Vasilika’) with excellent organoleptic profile, and high sensitivity to cracking was evaluated. Fruit was harvested at commercial maturity. Fruit marketability was mainly based on the incidence and severity of cracking. Fruit weight, peel color, flesh total soluble solids (TSS), titratable acidity (TA), and pH were estimated for fig quality. The contents of total anthocyanins (TAN), cyanidin-3-rutinoside (c-3-rut; the major anthocyanin in fig), and the expression of four genes coding for regulatory enzymes (phenylalanine ammonia lyase, anthocyanidin synthase, UDP-flavonoid glucosyl transferase 1, and UDP-flavonoid glucosyl transferase 2) of the phenylpropanoid biosynthetic pathway were also determined in the peel. Preharvest SA application (2 mM) increased the percentage of fruit without cracking (sound fruit) by 1.4–2.6-fold, and of marketable fruit (sound and slightly cracked) by 2-fold. SA application (2 mM) was associated with increased flesh TSS and TA, as well as with decreased flesh pH and peel red coloration in stripe. The treatment (2 mM SA) decreased both TAN and c-3-rut contents, which were highly associated (r = 0.978). Responses of transcription level of the four genes to SA application varied, and did not correlate with the other variables in the study. In conclusion, SA appears to be a low-cost and environmentally-safe agent for improving fig fruit quality and marketability, and facilitates harvesting and postharvest management of figs.

Beverage made from babassu nut kernels and grape fruit: physicochemical properties and sensory acceptance

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Euzedith Sousa Silva ◽  
Gislane Romano Mendonça ◽  
Rodrigo Anacleto Pinto ◽  
Tatiana de Oliveira Lemos ◽  
Virgínia Kelly Gonçalves Abreu ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Purchase Intent ◽  
Color Analysis ◽  
Content Type ◽  
Sensory Acceptance ◽  
Grape Fruit ◽  
Acid Ratio ◽  
Hedonic Scale

PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.FindingsThe pH values of mixed beverages decreased (p < 0.05) when the concentration of GF increased, while the TA and the SS increased (p < 0.05). The GF addition provided the product with greater opaque and redness. Sensory evaluation revealed good consumer acceptance. For the hedonic scale, 35% and 45% GF contributed to the higher acceptance of color, appearance, flavor and overall liking attributes. For JAR data, the flavor grape term was highest in the JAR region (51%) with 45% GF. Based on the frequency of terms cited by consumers in the CATA test, the treatment with 15% GF was described by babassu flavor, strange and low astringency terms. For purchase intent, most consumers would buy the product with 35% and 45% GF.Originality/valueThis study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

scholarly journals Maintenance of postharvest quality of blackberry (Rubus fructicosus L.) fruits through salicylic acid and CaCl2 immersions

2019 ◽  
Vol 18 (4) ◽  
pp. 121-128
Author(s):  
Ferhan Sabir ◽  
Sevil Ozcelik ◽  
Alper Kucukbasmaci
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Antioxidant ◽  
High Antioxidant Activity

Blackberries (Rubus spp.) have significant nutraceutical properties, providing phenolic compounds for the consumers. These compounds are useful to human health due to their high antioxidant activity. However, most blackberries destined for fresh markets become unmarketable in 2 to 3 days due to decay and leakage, because they have thin and fragile skin. The present study was aimed to investigate the effect of salicylic acid (SA) and calcium chloride (CaCl2) on extending the postharvest quality and bioactive compounds of blackberry during refrigerated storage. Blackberry fruits cv. ‘Jumbo’ were dipped in 2% CaCl2, or in 2.0 mM salicylic acid (SA) for 10 min. Total soluble solids contents, titratable acidity, pH, ascorbic acid contents, total phenolics contents, and total antioxidant activity were investigated initially on 4th, 7th, or 10th day (d) of storage. Changes in fresh weight, titratable acidity, ascorbic acid and total phenol contents were markedly delayed by both treatments. Berries treated with 2 mM SA or 2% CaCl2 exhibited markedly better visual quality during the storage period. Considering the overall findings, this study revealed that postharvest SA or CaCl2 applications maintained the storage-life and conserved the valuable marketing features of blackberries over 10 d in cold storage, presumably due to their inhibitory effects on fruit senescence.

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