Postharvest respiration rate, physiological weight loss and physico-chemical quality of mango fruit as influenced by different hot water quarantine treatments under simulated shipment conditions

2020 ◽  
pp. 12-18
Author(s):  
Muhammad Amin ◽  
Aman Ullah Malik ◽  
Ishtiaq Ahmad Rajwana ◽  
Kashif Razzaq ◽  
Hafiz Nazar Faried ◽  
...  
Keyword(s):  
Weight Loss ◽  
Respiration Rate ◽  
Negative Impact ◽  
Control Strategies ◽  
Fruit Weight ◽  
Hot Water ◽  
Eating Quality ◽  
Air Cooling ◽  
Physico Chemical ◽  
Phytosanitary Measure

Extended hot water quarantine treatment (HWQT) is a commercial phytosanitary measure used for fruit fly disinfestation in mangoes. These studies were targeted to evaluate the physiological behaviour and qualitative response of hot water treated fruits of late maturing mango cv. Sufaid Chaunsa under two different commercial shipment conditions including ambient shipment (28 ± 2 °C; 60-65% RH; simulated for air freight) and refrigerated shipment (10 ± 1 °C; 80-85% RH; simulated for containerized shipments through sea-freight or land routes). The fruits were harvested at physiological maturity, de-sapped (0.5% lime; 2-3 min dip), precooled to 20 °C (forced-air cooling), transported (350 km) in a reefer van (at 20 ± 1 °C), and subjected to two HWQT protocols i.e. 48 °C for 60 min and 45 °C for 75 min in comparison with control. HWQTs were found to have significant impact on physiological aspects of the fruits with significantly more weight loss and higher rate of respiration as compared to control. The fruits subjected to 48 °C for 60 min had more weight loss and higher respiration rate as compared to those at 45 °C for 75 min. Water temperature was found more critical than the treatment duration in causing fruit weight loss. HWQT protocols did not have negative impact on physico-chemical fruit quality attributes under both shipment conditions. Based upon respiratory peak, 3 weeks storage at 10 ± 1 °C; 80-85% RH was found better along with 7 days post-shipment shelf life as it maintained better eating quality at retail. The turnout is expected to be much better at neighbouring export destinations (situated at less transition/transport periods); however, the inclusion of disease control strategies at pre and postharvest levels is indispensable for low temperature shipments.

scholarly journals Qualities of Hot-water-treated Tomatoes

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 599c-599
Author(s):  
Abdul Hakim ◽  
Errki Kaukovirta ◽  
Eija Pehu ◽  
Irma Voipio
Keyword(s):  
Weight Loss ◽  
Chlorophyll Content ◽  
Immersion Time ◽  
Fruit Weight ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Fruit Firmness ◽  
Lower Weight ◽  
Control Fruit ◽  
Lycopene Content

Hot water treatment at 38, 42, 46, 50, and 54 °C for 30 60 and 90 minutes were applied to mature green tomatoes before storing at 2°C for 2, 4 and 6 weeks. Control fruit were treated at 20°C water. After storage all fruit were held at 20°C for 7 days. Control fruit showed lower weight loss, lycopene content, pH, and TSS but higher decay, chlorophyll content, TA, and more Firmness than hot-water-treated fruit. Weight loss, lycopene content, pH, and TSS were progressively increased with increased water temperature from 38 to 54°C, while chlorophyll content, TA and fruit firmness were declined. Among hot-water-treated fruit, least decay were detected in fruit treated at 46°C water 6 weeks stored fruit showed higher weight loss, more decay, lower chlorophyll and lycopene content, TSS, TA, less firmer and higher pH than those fruit stored for 2 or 4 weeks. Increased immersion time from 30 to 90 minutes resulted higher weight loss, lower decay, chlorophyll content, TA, and less firm, but higher lycopene content, TSS, and pH.

scholarly journals Reducing Time and Expense to Recycle Perlite for Repeat Use in Greenhouse Tomato Operations

2010 ◽  
Vol 20 (4) ◽  
pp. 746-750 ◽  
Author(s):  
Hanna Y. Hanna
Keyword(s):  
Water Treatment ◽  
Negative Impact ◽  
Minimum Cost ◽  
Fruit Weight ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Marketable Yield ◽  
Tomato Yield ◽  
Electric Drill ◽  
Weight Pruning

Planting greenhouse tomatoes (Solanum lycopersicum) in the same perlite more than once without reconditioning to restore medium loose structure, desalination to remove excess salt, and disinfection to guard against pest contamination is risky, and replacing the perlite to produce every new crop is costly. Reconditioning and treating perlite with hot water at a minimum cost provides a favorable solution for both problems and saves natural resources. A study was conducted in a 30 × 96-ft greenhouse in Spring 2007, 2008, and 2009 (January–July) to evaluate three methods for perlite recycling cost, desalination efficiency, and effects on tomato yield at three or four fruit per cluster. Each recycling method consisted of two components: the reconditioning action and the hot water treatment. The three recycling methods included no stir/sift then disinfect, stir then disinfect, and sift then disinfect. Perlite recycled with the no stir/sift then disinfect method was not reconditioned before the hot water treatment. Instead, it was agitated with a nozzle mounted on a pressure washer wand during the hot water treatment. Perlite recycled with the stir then disinfect method was reconditioned first with an auger mounted on an electric drill and then treated with hot water. Perlite recycled with the sift then disinfect method was reconditioned first by sifting the perlite with a homemade apparatus and was then treated with hot water. Recycling perlite with the no stir/sift then disinfect method reduced labor input by 49% and 81% compared with the stir then disinfect and the sift then disinfect methods, respectively. The no stir/sift then disinfect method reduced recycling cost by 22% and 50% compared with the other two methods, respectively. Perlite that was not reconditioned (no stir/sift) had higher nitrate-nitrogen (NO3-N) before hot water treatment than the stirred perlite and equal NO3-N to the sifted perlite. Hot water treatment significantly reduced medium electrical conductivity, NO3-N, potassium, and sodium. Tomatoes grown in perlite recycled with any of the three methods produced similar marketable and cull yields and fruit weight. Pruning fruit to three per cluster increased marketable yield, fruit weight, and reduced cull yield. There was no significant recycling method × cluster pruning interaction for yield components, indicating that all recycling methods had similar effects on tomato yield at three or four fruit per cluster. We conclude that the no stir/sift then disinfect method is less time consuming, more economical, and has no negative impact on yield. Tomatoes grown with three fruit per cluster in perlite recycled with any of the three methods produced greater marketable yield, less cull yield, and heavier fruit than tomatoes grown with four fruit per cluster.

scholarly journals Pengaruh Ukuran Wadah Kemasan Mika Terhadap Kualitas dan Umur Simpan Buah Stroberi (Fragaria sp.)

2021 ◽  
Vol 11 (1) ◽  
pp. 50
Author(s):  
YONATHAN CHRISTIAN SIMATUPANG ◽  
MADE SUDIANA MAHENDRA ◽  
ANAK AGUNG GEDE SUGIARTA
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Respiration Rate ◽  
Chemical Changes ◽  
Organoleptic Test ◽  
A Value ◽  
Randomized Design ◽  
Physico Chemical ◽  
Type 3

Influence of Mica Packaging Container Sizes on Quality and ShelfLife of Strawberry (Fragaria sp.). This study aimed to determine the effect of plastic mica container size with a total of 15 pieces of packaging and determined the best treatment for the shelf life of strawberries (Fragaria sp). This study useds a complete randomized design methodology (CRD) with one treatment, namely the type of plastic mica container size with various types of packaging types as follows: type 1 (K1), type 2 (K2), type 3 (K3) and number 15 fruit packs. The observed variables were weight loss, hardness level, shelf life, organoleptic test, respiration rate and vitamin C. The size of the packaging containers affected the physico-chemical changes in the strawberries. The treatment influenced the physico-chemical changes in the strawberries, such as the rate of respiration and vitamin C levels. The best packaging size was the smallest size (K1 ) K2 and K3 packaging container sizes. This is indicated by the lowest weight loss variable, with the value of 0.20%, the lowest value of respiration rate (20.61 CO2/ kg/hour), the highest vitamin C  content (72.89 mg/100g), while in the organoleptic test, the smallest container size resulted in the highest score in fruit colour, container size has a score highest in the observation of fruit color, fruit appearance and fruit aroma. Observation of the shelf life of strawberries showed that the container size of K1 (the smallest) had an average shelf life better than K2 and K3.  K1 container size produced a shelf life average of 4 days while K2 container size produce a shelf life average of 3,4 days. The shortest shelf life average was recorded in the K3 container size with a value of 3,2 days. It is concluded that the shelf life of strawberries in a packaging container at a temperature of 28-30ºC can be as long as 4 days.

scholarly journals Thymol Encapsulated into HP-β-Cyclodextrin as an Alternative to Synthetic Fungicides to Induce Lemon Resistance against Sour Rot Decay

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4348
Author(s):  
Vicente Serna-Escolano ◽  
María Serrano ◽  
Daniel Valero ◽  
María Isabel Rodríguez-López ◽  
José Antonio Gabaldón ◽  
...  
Keyword(s):  
Weight Loss ◽  
Antioxidant Enzymes ◽  
Microwave Irradiation ◽  
Respiration Rate ◽  
Ascorbate Peroxidase ◽  
Citrus Fruit ◽  
Fruit Weight ◽  
Sour Rot ◽  
Beta Cyclodextrin ◽  
Efficient Control

Consumers demand the use of eco-friendly fungicides to treat fruit and vegetables and governmental authorities have unauthorized the application of chemical antifungals for the efficient control of sour rot. In the present research, the microwave irradiation (MW) method was used to encapsulate thymol into 2-hydroxylpropyl-beta-cyclodextrin (HP-β-CD) and the effect of these HP-β-CD on controlling sour rot in citrus fruit, caused by Geotrichum citri-aurantii, was evaluated. Amounts of 25 and 50 mM of HP-β-CD-thymol were used, and compared with propiconazole, to control the decay of inoculated lemon fruit. The treatments were performed in curative and preventive experiments. The incidence and severity of Geotrichum citri-aurantii in 25 and 50 mM HP-β-CD-thymol-treated fruit were reduced in both experiments. The preventive 50 mM HP-β-CD-thymol treatment showed the best effect, reducing the sour rot, respiration rate and fruit weight loss during storage at 20 °C. HP-β-CD-thymol increased polyphenol concentration and the activity of antioxidant enzymes, such as catalase (CAT), ascorbate peroxidase (APX) and peroxidase (POD) in lemon peel, and the highest effects were found with the 50-mM dose. In conclusion, the results show that the use of thymol encapsulated by MW into HP-β-CD could be an effective and sustainable tool, a substitute to the synthetic fungicides, for G. citri-auriantii control in citrus fruit.

scholarly journals Effect of Potassium Permanganate on Physico-Chemical Changes and Shelf Life of Mango (Mangifera indica L.)

2010 ◽  
pp. 54-59
Author(s):  
M Ittefaqul Azad ◽  
M Golam Mortuza ◽  
N Ahktar Nahar ◽  
Shamina Huq ◽  
M Ashraful Alam
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Potassium Permanganate ◽  
Room Temperature ◽  
Bitter Taste ◽  
Mangifera Indica ◽  
Eating Quality ◽  
Physico Chemical ◽  
Colour Development

Mango fruits (cv. Fazli and Khirsapat) were treated with 3 dosages (5, 10 and 20g) of Potassium permanganate (PP) and kept in sealed polythene bags at normal room temperature (28-33 °C). It was observed that PP had little effect on colour development in both the cultivars. All the treated fruits remained green upto 6 days of storage. All the treatments delayed ripening of mango fruits from 2.37 to 4.84 days as compared with untreated control. Fruits treated with 5g PP required longer time for ripening followed by 10 and 20g. The results indicated that PP had no effect on weight loss and was not able to improve appearance or eating quality of the fruits. Mango fruits stored in polyethylene bag showed lower TSS and sugar contents and subsequently possessed lower ratings for eating quality which cause less sweet and slightly bitter taste. The longest shelf life was noted in fruits treated with 20g followed by 10g and 5g PP although there were no significant differences among the treatments.

scholarly journals Evaluating polymer interplay after hot water pretreatment to investigate maize stem internode recalcitrance

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Amandine Leroy ◽  
Xavier Falourd ◽  
Loïc Foucat ◽  
Valérie Méchin ◽  
Fabienne Guillon ◽  
...  
Keyword(s):  
Cell Wall ◽  
Negative Impact ◽  
Lignin Content ◽  
Structural Features ◽  
Hot Water ◽  
Condensed State ◽  
Structural Factors ◽  
Water Pretreatment ◽  
Hot Water Pretreatment ◽  
The Impact

Abstract Background Biomass recalcitrance is governed by various molecular and structural factors but the interplay between these multiscale factors remains unclear. In this study, hot water pretreatment (HWP) was applied to maize stem internodes to highlight the impact of the ultrastructure of the polymers and their interactions on the accessibility and recalcitrance of the lignocellulosic biomass. The impact of HWP was analysed at different scales, from the polymer ultrastructure or water mobility to the cell wall organisation by combining complementary compositional, spectral and NMR analyses. Results HWP increased the kinetics and yield of saccharification. Chemical characterisation showed that HWP altered cell wall composition with a loss of hemicelluloses (up to 45% in the 40-min HWP) and of ferulic acid cross-linking associated with lignin enrichment. The lignin structure was also altered (up to 35% reduction in β–O–4 bonds), associated with slight depolymerisation/repolymerisation depending on the length of treatment. The increase in $${T}_{1\rho }^{H}$$ T 1 ρ H , $${T}_{HH}$$ T HH and specific surface area (SSA) showed that the cellulose environment was looser after pretreatment. These changes were linked to the increased accessibility of more constrained water to the cellulose in the 5–15 nm pore size range. Conclusion The loss of hemicelluloses and changes in polymer structural features caused by HWP led to reorganisation of the lignocellulose matrix. These modifications increased the SSA and redistributed the water thereby increasing the accessibility of cellulases and enhancing hydrolysis. Interestingly, lignin content did not have a negative impact on enzymatic hydrolysis but a higher lignin condensed state appeared to promote saccharification. The environment and organisation of lignin is thus more important than its concentration in explaining cellulose accessibility. Elucidating the interactions between polymers is the key to understanding LB recalcitrance and to identifying the best severity conditions to optimise HWP in sustainable biorefineries.

scholarly journals Impact of Experimentally Induced Cognitive Dietary Restraint on Eating Behavior Traits, Appetite Sensations, and Markers of Stress during Energy Restriction in Overweight/Obese Women

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Isabelle Morin ◽  
Catherine Bégin ◽  
Julie Maltais-Giguère ◽  
Alexandra Bédard ◽  
André Tchernof ◽  
...  
Keyword(s):  
Weight Loss ◽  
Body Weight ◽  
Eating Behavior ◽  
Perceived Stress ◽  
Negative Impact ◽  
Dietary Restraint ◽  
Premenopausal Women ◽  
Energy Restriction ◽  
Obese Women ◽  
Experimentally Induced

Weight loss has been associated with changes in eating behaviors and appetite sensations that favor a regain in body weight. Since traditional weight loss approaches emphasize the importance of increasing cognitive dietary restraint (CDR) to achieve negative energy imbalance, it is difficult to untangle the respective contributions of energy restriction and increases in CDR on factors that can eventually lead to body weight regain. The present study aimed at comparing the effects of energy restriction alone or in combination with experimentally induced CDR on eating behavior traits, appetite sensations, and markers of stress in overweight and obese women. We hypothesized that the combination of energy restriction and induced CDR would lead to more prevalent food cravings, increased appetite sensations, and higher cortisol concentrations than when energy restriction is not coupled with induced CDR. A total of 60 premenopausal women (mean BMI: 32.0 kg/m2; mean age: 39.4 y) were provided with a low energy density diet corresponding to 85% of their energy needs during a 4-week fully controlled period. At the same time, women were randomized to either a condition inducing an increase in CDR (CDR+ group) or a condition in which CDR was not induced (CRD− group). Eating behavior traits (Three-Factor Eating Questionnaire and Food Craving Questionnaire), appetite sensations (after standardized breakfast), and markers of stress (Perceived Stress Scale; postawakening salivary cortisol) were measured before (T = 0 week) and after (T = 4 weeks) the 4-week energy restriction, as well as 3 months later. There was an increase in CDR in the CDR+ group while no such change was observed in the CDR− group (p=0.0037). No between-group differences were observed for disinhibition, hunger, cravings, appetite sensations, perceived stress, and cortisol concentrations. These results suggest that a slight increase in CDR has no negative impact on factors regulating energy balance in the context of energy restriction.

Safety Impact of Weaving Distance on Freeway Facilities with Managed Lanes using Both Microscopic Traffic and Driving Simulations

2018 ◽  
Vol 2672 (39) ◽  
pp. 130-141 ◽  
Author(s):  
Qing Cai ◽  
Moatz Saad ◽  
Mohamed Abdel-Aty ◽  
Jinghui Yuan ◽  
Jaeyoung Lee
Keyword(s):  
Traffic Safety ◽  
Traffic Congestion ◽  
Driving Simulator ◽  
Negative Impact ◽  
Control Strategies ◽  
General Purpose ◽  
Valuable Insight ◽  
Lane Change ◽  
Simulation Studies ◽  
Managed Lanes

With the challenges of increasing traffic congestion, the concept of managed lanes (MLs) has been gaining popularity recently as a means to effectively improve traffic mobility. MLs are usually designed to be left-lane concurrent with an at-grade access/exit. Such a design forms weaving segments since it requires vehicles to change multiple general purpose lanes (GPLs) to enter or exit the ML. The weaving segments could have a negative impact on traffic safety in the GPLs. This study provides a comprehensive investigation of the safety impact of different lengths for each lane change maneuver on GPL weaving segments close to the ingress and egress of MLs through two simulation approaches: VISSIM microsimulation and driving simulator. The two simulation studies are developed based on traffic data collected from freeway I-95 in Miami, Florida. The results from the two simulation studies support each other. Based on the two simulation studies, it is recommended that 1,000 feet be used as the optimal length for per lane change at the GPLs weaving segments with MLs. The safety impact of traffic volume, variable speed limit control strategies, and drivers’ gender and age characteristics are also explored. This study can provide valuable insight for evaluating the traffic performance of freeway weaving segments with the presence of concurrent GPLs and MLs in a highway safety context. It also provides guidelines for future conversion of freeways to include MLs.

Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

2004 ◽  
Vol 10 (2) ◽  
pp. 73-77 ◽  
Author(s):  
K. Perez ◽  
J. Mercado ◽  
H. Soto-Valdez
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Storage Temperature ◽  
Persea Americana ◽  
Co2 Production ◽  
Hass Avocado ◽  
Storage Temperatures

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

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