EFFECTS OF DIPHENYLAMINE, GIBBERELLIC ACID, DAMINOZIDE, CALCIUM, HIGH CO2 AND ELEVATED TEMPERATURES ON QUALITY OF STORED BARTLETT PEARS

1990 ◽  
Vol 70 (3) ◽  
pp. 887-892 ◽  
Author(s):  
M. MEHERIUK
Keyword(s):  
Gibberellic Acid ◽  
Skin Color ◽  
Elevated Temperatures ◽  
Guar Gum ◽  
Storage Period ◽  
Titratable Acidity ◽  
Pyrus Communis ◽  
Soluble Solids ◽  
Skin Injury ◽  
One Year

Bartlett pears (Pyrus communis L.) were subjected to preharvest sprays of butanedioic acid mono(2, 2-dimethyl hydrazide (daminozide) and gibberellic acid (GA3) and to prestorage treatments with CaCl2, diphenylamine (DPA), high CO2 and elevated temperatures. Treated and control fruit were evaluated for skin color, firmness, soluble solids and titratable acidity at harvest and after a storage period of 60 d at 0 °C. Incidence of core breakdown was assessed on fruit ripened for 7 d at 20 °C immediately after cold storage. Pears dipped in CaCl2, CaCl2 + guar gum and calcium chelate (THIS®) + guar gum solutions had less breakdown than untreated fruit. Appreciable skin injury in the form of small black lesions was evident in the pears dipped in calcium solutions. Washing the fruit 7 d after treatment reduced but did not eliminate the incidence of injury. Prestorage treatments with CO2 (10 d at 15% CO2), heat (two or more days at 30–40 °C) and DPA (2000 mg L−1) also reduced the incidence of core breakdown. Preharvest sprays of daminozide resulted in a higher incidence of core breakdown in 2 of the 6 yr, while GA3 foliar sprays caused a higher incidence of breakdown in one year only. Fruit firmness, soluble solids and titratable acidity levels were not affected by treatments in a consistent manner.Key words: Core breakdown, skin color, firmness, soluble solids, titratable acidity, skin injury, Pyrus communis

scholarly journals 1-Methylcyclopropene delays tomato fruit ripening

2002 ◽  
Vol 20 (4) ◽  
pp. 659-663 ◽  
Author(s):  
Celso Luiz Moretti ◽  
Alessandra L. Araújo ◽  
Waldir Aparecido Marouelli ◽  
Washington Luiz C. Silva
Keyword(s):  
Fruit Ripening ◽  
Skin Color ◽  
Tomato Fruit ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Total Carotenoids ◽  
Cold Room ◽  
Tomato Fruit Ripening

Tomato (Lycopersicon esculentum Mill.) fruits, cv. Santa Clara, were harvested at the breaker stage from commercial fields in Brazlândia, Brazil, to investigate the ability of 1-methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size (diameter = 80±5 mm) and mass (m = 130±10 g), placed inside hermetically sealed boxes, and 1-MCP was applied for 12 hours (T = 22±1°C; RH = 80-85%) at four different concentrations: 0 (control), 250, 500 and 1000 mL.L-1. Fruits were held at ambient conditions (T = 23±2°C; RH 80-85%) for 2 days and then stored inside a cold room (T = 20±1°C; RH = 85-95%). Every 3 days, during a 15-day period, fruits were analyzed for firmness, total soluble solids, titratable acidity, external color, and total carotenoids. Firmness of fruit treated with 1000 mL.L-1 was about 88% higher than control fruits after 17 days. The a*/b* ratio, an indicator of skin color, for fruit treated with 1000 mL.L-1 of 1-MCP was 38% lower than control fruits at the end of the storage period. Treatments with higher concentrations of 1-MCP delayed total carotenoids synthesis and color development. Control fruits stored for 17 days had about 190% more total carotenoids than fruits treated with 1000 mL.L-1 of 1-MCP. Postharvest application of 1-MCP was an efficient method to delay tomato fruit ripening. As 1-MCP concentration increased, ripening was further delayed. Tomatoes treated with 250, 500, and 1000 mL.L-1 of 1-MCP were delayed by 8 to 11, 11 to 13 and 15 to 17 days, respectively.

scholarly journals Storage Behavior of “Seddik” Mango Fruit Coated with CMC and Guar Gum-Based Silver Nanoparticles

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 44
Author(s):  
Ibrahim Hmmam ◽  
Ne’ma Zaid ◽  
Bahaaaldin Mamdouh ◽  
Abdou Abdallatif ◽  
Mohamed Abd-Elfattah ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Guar Gum ◽  
Chemical Reduction ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Mango Fruit ◽  
Total Carotenoids ◽  
Promising Alternative ◽  
Storage Behavior

Mango fruit (cv. Seddik) is known as a delicate fruit for storage after harvest. Herein, carboxymethyl cellulose (CMC) and guar gum-based silver nanoparticles (AgNPs) were used as fruit coatings, and their effects on postharvest storage behavior and quality attributes were investigated. AgNPs were synthesized using a chemical reduction approach and then combined with CMC and guar gum as coating bases. Mango fruits were coated with the developed and pre-characterized CMC-AgNPs and guar gum-AgNPs, and then packed and stored at 13 °C for 4 weeks. The results showed an increase in weight loss, respiration rate, total soluble solids (TSS), total sugars, and total carotenoids over the storage period. However, this increase was comparatively less significant in coated fruits compared to uncoated fruits. Firmness and titratable acidity (TA) significantly decreased during storage, but this decrease was less in coated fruits. Silver traces in fruit pulp samples were not detected. These findings showed the efficacy of CMC-AgNP and guar gum-AgNP coatings in delaying mango fruit ripening and maintaining fruit quality during cold storage. Therefore, these coatings could be promising alternative materials for extending the postharvest life and marketing period of mango fruit.

scholarly journals Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 833-841 ◽  
Author(s):  
Danielle Fabíola Pereira Silva ◽  
Mariana Rodrigues Ribeiro ◽  
José Osmar da Costa e Silva ◽  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

scholarly journals Fruit quality of ‘Eva’ e ‘Princesa’ apples grown under nitrogen fertigation in semiarid climate

2015 ◽  
Vol 19 (10) ◽  
pp. 967-972 ◽  
Author(s):  
João M. de S. Miranda ◽  
Ítalo H. L. Cavalcante ◽  
Inez V. de M. Oliveira ◽  
Paulo R. C. Lopes ◽  
Joston S. de Assis
Keyword(s):  
Fruit Quality ◽  
Skin Color ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Economic Viability ◽  
Fruit Firmness ◽  
Fruit Characteristics ◽  
Apple Cultivars ◽  
Fruit Mass

ABSTRACTThe production of high quality fruits is a necessary factor for the adaptation and production of plant species with economic viability. Thus, an experiment was conducted from July 2012 to January 2013 to evaluate the fruit quality of the ‘Eva’ and ‘Princesa’ apple cultivars as a function of nitrogen fertilization in Petrolina, PE, Brazil. The experimental design consisted of randomized blocks, with treatments distributed in a factorial arrangement 2 x 4, corresponding to apple cultivars (Eva and Princesa) and nitrogen doses (40; 80; 120 and 160 kg of N ha-1), with four replications and three plants in each plot. The fruit characteristics, such as fruit mass, skin color (luminosity, chromaticity, and colour angle), size (width and length), pulp firmness, titratable acidity (TA), soluble solids (SS) and the SS/TA ratio, were recorded. Nitrogen doses do not affect fruit quality of studied apple cultivars. The fruit quality attributes are different between apple cultivars: fruit firmness, SS/TA ratio, fruit mass and fruit diameter are superior for Princesa cultivar, while the fruit length for Eva cultivar is superior.

scholarly journals Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

2018 ◽  
Vol 39 (2) ◽  
pp. 565 ◽  
Author(s):  
Agda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha ◽  
Wellinghton Alves Guedes ◽  
George Alves Dias ◽  
José Franciraldo de Lima
Keyword(s):  
Relative Humidity ◽  
Raw Materials ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Fruit Maturation ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

scholarly journals HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

2019 ◽  
Vol 6 (4) ◽  
pp. 36-41
Author(s):  
Elaine Gleice Silva Moreira ◽  
Scarlet Aguiar Basílio ◽  
Mariany Dalila Milan ◽  
Natália Arruda ◽  
Katiane Santiago Silva Benett
Keyword(s):  
Mass Loss ◽  
Respiratory Rate ◽  
Shelf Life ◽  
Water Loss ◽  
Cold Water ◽  
Subjective Evaluation ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Soluble Solids

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.

scholarly journals Qualidade de frutos de mangabeira de diferentes estágios de maturação tratados com CaCl2

2021 ◽  
Vol 10 (3) ◽  
pp. e21010313340
Author(s):  
Alexandre Passos Oliveira ◽  
Pryanka Thuyra Nascimento Fontes ◽  
Luiz Fernando Ganassali de Oliveira Junior
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ambient Atmosphere ◽  
Climacteric Fruit ◽  
Organoleptic Characteristics ◽  
The Difference ◽  
Solids Content ◽  
Hancornia Speciosa ◽  
Two Stages

Hancornia speciosa is a fruit tree, popularly known as mangabeiras. The mangaba, fruits of this tree, are quite appreciated for their organoleptic characteristics. Because it is a climacteric fruit, this fruit has very high perishability. The use of products that extend the useful life is necessary. Calcium chloride (CaCl2) has been shown to be an alternative in post-harvest because it promotes few changes in fruit quality and increases the storage period. Thus, the objective of this work was to evaluate quality attributes of mangaba fruits in two stages of maturation, 'Immature' and 'Mature', submitted to CaCl2 application, in four storage times (0, 2, 4 and 6 days) under ambient atmosphere. During the experiment, the loss of fresh weight, color, pH, titratable acidity, soluble solids and SS/TA ratio were evaluated. It was verified that the 'mature' fruits showed a higher acidity and soluble solids content, even with the application of CaCl2, the difference that the loss with the application of CaCl2 was smaller. Unlike '‘Immature’ and ‘Immature’ fruits with CaCl2 in which these characteristics were acquired as the experiment was conducted, in addition to presenting lower values for weight loss, pH and color.

scholarly journals Vegetative, productive and qualitative performance of grapevine "Cabernet Sauvignon" according to the use of winter cover crops

Revista CERES ◽  
2016 ◽  
Vol 63 (4) ◽  
pp. 538-544
Author(s):  
Jean Carlos Bettoni ◽  
Nelson Pires Feldberg ◽  
Gilberto Nava ◽  
Milton da Veiga ◽  
Leandro do Prado Wildner
Keyword(s):  
Cover Crops ◽  
Skin Color ◽  
Color Change ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Cabernet Sauvignon ◽  
Qualitative Behavior ◽  
Average Mass ◽  
Winter Cover ◽  
Winter Cover Crops

ABSTRACT To study the effect of winter cover crops on the vegetative, productive and qualitative behavior of "Cabernet Sauvignon" grapevines, an experiment was conducted in two wine harvests by sowing different species of winter cover crops and additional treatments with manual weeding and mechanical mowing in an experimental vineyard located at the Experimental Station of Epagri in Videira, state of Santa Catarina, Brazil. Plant attributes of the grapevine, such as number of rods and weight of pruned material and number of branches per plant. At the time of skin color change, petioles of recently matured leaves were collected for analysis of the levels of N, P, K, Ca, Mg, Fe, Mn, Zn and B. Moments before harvest, 100 grape berries were collected randomly to determine the total soluble solids, titratable acidity and pH. At harvest, the number of bunches per branch, the number and mass of clusters per plant and the average mass of clusters per plot were determined. Fresh and dry matter yields of the cover crop and weed plants were also determined when coverage reached full bloom. The winter cover crops did not alter the yield and quality of "Cabernet Sauvignon" grapes and showed no differences from each other for the management of spontaneous vegetation by hand weeding or mechanical mowing. Rye and ryegrass are effective alternatives for weed control alternatives. The species of white and red clover present difficulty in initial establishment, producing a small amount of biomass.

scholarly journals Stability of cupuaçu (Theobroma grandiflorum) nectar during storage

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Margarida Cortez Vieira ◽  
Cristina L.M. Silva
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Plate Count ◽  
Life Study ◽  
Conversion Model ◽  
Theobroma Grandiflorum ◽  
First Order ◽  
Microbial Stability ◽  
Environmental Temperatures

A shelf-life study on cupuaçu nectar (Theobroma grandiflorum) was carried out in two parts. Part I studied the microbial stability of the regular nectar (batch R) and the same nectar fortified with synthetic ascorbic acid (AA) (batch F), pasteurized at 90 °C for 3 min and hot filled in glass bottles. Total Plate Count (TPC), yeast and molds as well as pH, total soluble solids (TTS), titratable acidity and hidroxymethylfurfural (HMF) were followed along 43 storage days at 4, 25 and 35 °C. At the end of the storage period neither TPC nor molds or yeast had recovered the initial loads observed before pasteurization, for both R and F batches. Right after pasteurization, acidity increased slightly, pH decreased from 3.52 to 3.3, and TSS increased from 18.7 to 19.0 °Brix, with all stabilizing afterwards.Part II evaluated ascorbic (AA) and dehydroascorbic (DHAA) acids’ stabilization in the two batches, R and F, and dissolved oxygen (DO) was monitored. Both batches were stored at the same temperatures as in Part I for two months. For batch R, the AA degradation results followed a reversible first order reaction (EaAA(R)=-34±6 kJ/mol, kAA(R)25°C=0.006±0.003 days-1, C0AA(R)=0.92±0.01 and C∞AA(R)= 0.43±0.19). For the (F) nectar, the experimental data fitted a first order model well (EaAA(F)=30±17 kJ/mol, kAA(F)25°C =0.0016±0.0004 days-1). DO was modeled as a fractional conversion model (EaDO= 67±17 kJ/mol, kDO25°C= 1.94±0.94 days-1, C0DO=0.97±0.03 and C∞DO= 0.55±0.01). For both nectars, storage at environmental temperatures was preferred (AA retention above 80%) to refrigeration, due to the slower rate of diffusion of DO at lower temperatures.

scholarly journals Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties

Coatings ◽  
2018 ◽  
Vol 8 (9) ◽  
pp. 318 ◽  
Author(s):  
Monserrat Escamilla-García ◽  
María Rodríguez-Hernández ◽  
Hilda Hernández-Hernández ◽  
Luis Delgado-Sánchez ◽  
Blanca García-Almendárez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Volatile Compounds ◽  
Skin Color ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Economic Role ◽  
Color Changes ◽  
Oxidized Starch ◽  
Active Coating

Papaya production plays an important economic role in Mexico’s economy. After harvest, it continues to ripen, leading to softening, skin color changes, development of strong aroma, and microbial spoilage. The objective of this work was to apply an active coating of chitosan–starch to increase papaya shelf life and to evaluate physicochemical and antimicrobial properties of the coating. Papaya surfaces were coated with a chitosan-oxidized starch (1:3 w/w) solution and stored at room temperature (25 ± 1 °C) for 15 days. Variables measured were color, titratable acidity, vitamin C, pH, soluble solids, volatile compounds by gas chromatography, texture, homogeneity by image analysis, and coating antimicrobial activity. At the end of the storage time, there were no significant differences (p > 0.05) between coated and uncoated papayas for pH (4.3 ± 0.2), titratable acidity (0.12% ± 0.01% citric acid), and soluble solids (12 ± 0.2 °Bx). Papaya firmness decreased to 10 N for coated and 0.5 N for uncoated papayas. Volatile compounds identified in uncoated papaya (acetic acid, butyric acid, ethyl acetate, ethyl butanoate) are related to fermentation. Total microbial population of coated papaya decreased after 15 days, whereas population of uncoated papaya increased. This active coating permitted longer shelf life of papaya than that of the uncoated fruit.

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