Postharvest Quality of Yellow Pear Tomato Cultivated in Aquaponic System

The production of vegetables in aquaponic systems has high sustainability and conservation of natural resources, but studies that make their cultivation feasible under Brazilian conditions are still incipient. Given the influence that the cultivation system can cause on the postharvest characteristics of fruits and vegetables, this study aimed to evaluate the postharvest quality of yellow pear tomato cultivated in an aquaponic system. Tomato plants were grown in a protected environment, in the experimental area of aquaponics of the Faculty of Agrarian Sciences, belonging to the Federal University of Grande Dourados. The experimental design was completely randomized in a factorial scheme, with two factors: maturity stage at harvest and storage time. Three stages of fruit maturity (green, intermediate and ripe) and two storage times (zero and 35 days) were analyzed. Tomato samples were subjected to the analyses using the whole fruit, evaluated for mass loss, color and firmness, and the fruit pulp, evaluated for soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH and lycopene content. The fruits of yellow pear tomato cultivated in aquaponic system were in satisfactory conditions with respect to the postharvest parameters evaluated, indicating great potential to be cultivated on a commercial scale under Brazilian conditions. The parameters analyzed were similar or superior to the parameters of tomatoes grown in other cropping systems.

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Sample size for postharvest quality traits of ‘Palmer’ mangoes

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452021014 ◽

2021 ◽

Vol 43 (5) ◽

Author(s):

João Claudio Vilvert ◽

Sérgio Tonetto de Freitas ◽

Maria Aparecida Rodrigues Ferreira ◽

Eleonora Barbosa Santiago da Costa ◽

Edna Maria Mendes Aroucha

Keyword(s):

Sample Size ◽

Estimation Error ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Maturity Stage ◽

Transverse Diameter ◽

Quality Traits ◽

Growing Seasons ◽

The Mean

Abstract The objective of this study was to determine the most efficient sample size required to estimate the mean of postharvest quality traits of ‘Palmer’ mangoes harvested in two growing seasons. A total of 50 mangoes were harvested at maturity stage 2, in winter (June 2020) and spring (October 2020), and evaluated for weight, length, ventral and transverse diameter, skin and pulp L*, C* and hº, dry matter, firmness, soluble solids (SS), titratable acidity (TA) and the SS/TA ratio. According to the results, the coefficient of variation (CV) of fruit quality traits ranged from 2.1% to 18.1%. The highest CV in both harvests was observed for the SS/TA ratio, while the lowest was reported for pulp hº. In order to estimate the mean of physicochemical traits of ‘Palmer’ mangoes, 12 fruits are needed in the winter and 14 in the spring, considering an estimation error of 10% and a confidence interval of 95%. TA and the SS/TA ratio required the highest sample size, while L* and hº required the lowest sample size. In conclusion, the variability was different among physicochemical traits and seasons, implying that different sample sizes are required to estimate the mean of different quality traits in different growing seasons.

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Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽

10.3390/agriculture11090892 ◽

2021 ◽

Vol 11 (9) ◽

pp. 892

Author(s):

Nur Azlin Razali ◽

Steven A. Sargent ◽

Charles A. Sims ◽

Jeffrey K. Brecht ◽

Adrian D. Berry ◽

...

Keyword(s):

Weight Loss ◽

Tap Water ◽

Titratable Acidity ◽

Quality Parameters ◽

The Other ◽

Soluble Solids ◽

Postharvest Quality ◽

Quality Factors ◽

Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

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Post-harvest quality of Campomanesia adamantium (Cambess.) O. Berg. in function of storage temperature

Acta Scientiarum Technology ◽

10.4025/actascitechnol.v43i1.48979 ◽

2020 ◽

Vol 43 ◽

pp. e48979

Author(s):

Marília Assis do Santos ◽

Alan Carlos Costa ◽

Clarice Aparecida Megguer ◽

Júlien da Silva Lima ◽

Yasmin Giovanna Santos Carvalho ◽

...

Keyword(s):

Visual Analysis ◽

Storage Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Maturity Stage ◽

Post Harvest ◽

Fruit Species ◽

Randomized Design ◽

Soluble Solid

Brazil has a large variety of native and exotic fruit species, including the gabiroba, which can be sources of income for the population. The objective of this study was to evaluate the post-harvest behavior of gabiroba fruit by maturity stage and storage temperature. The fruits were divided into two lots and stored at temperatures of 6, 12, 24 and 30°C. The first batch was used for the physical and chemical analysis of acidity, soluble solids, firmness, percentage of green color, and visual analysis; this batch was composed of green and yellow-green fruit. The second lot was intended for breath analysis, composed of green, yellow-green, and yellow fruits. The experiment was conducted in a completely randomized design with five replications. Data were analyzed using descriptive statistics. Considering the evaluated characteristics, the gabiroba soluble solid/titratable acidity ratio values should be approximately 4.0 for the fruits to be considered acceptable for consumption. For the preservation of the post-harvest quality of gabiroba, it is indicated that the harvest is carried out at the green stage of maturation and that they are stored at a temperature of 6°C. The highest respiratory rates were observed in fruits harvested at the yellow stage, not being recommended its storage.

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Products of Lactobacillus delbrueckii subsp. bulgaricus Strain F17 and Leuconostoc lactis Strain H52 Are Biopreservatives for Improving Postharvest Quality of ‘Red Globe’ Grapes

Microorganisms ◽

10.3390/microorganisms8050656 ◽

2020 ◽

Vol 8 (5) ◽

pp. 656 ◽

Cited By ~ 1

Author(s):

Xiang Fang ◽

Qinchun Duan ◽

Zhuo Wang ◽

Fuyun Li ◽

Jianxiong Du ◽

...

Keyword(s):

Weight Loss ◽

Decay Rate ◽

Titratable Acidity ◽

Inhibitory Effect ◽

Lactobacillus Delbrueckii ◽

Soluble Solids ◽

Postharvest Quality ◽

Table Grapes ◽

Solids Content

‘Red Globe’ table grapes are large, edible, seeded fruit with firm flesh that tastes good, but can have poor postharvest shelf-life. This study was conducted to explore the effects of products of Lactobacillus delbrueckii subsp. bulgaricus strain F17 and Leuconostoc lactis strain H52 on ‘Red Globe’ table grapes for the enhancement of shelf-life and improvement of grape quality characteristics during postharvest storage. Strains F17 and H52 were isolated from traditional fermented yak milk obtained in the Qinghai–Tibetan Plateau. Samples from untreated and treated grapes were analyzed for physicochemical, biochemical, and microbiological properties (weight loss, decay rate, pH, total soluble solids content, titratable acidity, total phenols, sensory evaluation, and microbial growth) for 20 days. The results demonstrated that supernatants from both strains significantly reduced weight loss, decay rate, aerobic mesophilic bacteria, and coliform bacteria counts; delayed maturity and senescence of table grapes; and reduced titratable acidity and total phenols. However, the supernatant of strain F17 was more effective and resulted in better sensory evaluations and had a significant inhibitory effect on yeast and molds by day 5. Meanwhile, the supernatant from strain H52 had a significant inhibitory effect on fungi over the whole storage period. In addition, the results of the Pearson correlation analysis suggested that weight loss, decay rate, total soluble solids content, and microorganisms were highly correlated with the sensory evaluation data and quality of postharvest grapes when treated with the products of strain F17. On the basis of these data and sensory organoleptic qualities, the supernatant containing products from strain F17 had the best potential as a biopreservative to improve the postharvest quality of ‘Red Globe’ table grapes.

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Influence of maturity stage on fruit longevity of cherry tomatoes stored at ambient and controlled temperature

Semina Ciências Agrárias ◽

10.5433/1679-0359.2016v37n6p4027 ◽

2016 ◽

Vol 37 (6) ◽

pp. 4027

Author(s):

Cristiana Maia de Oliveira ◽

Leandro Martins Ferreira ◽

Margarida Gorete Ferreira do Carmo ◽

Regina Celi Cavestre Coneglian

Keyword(s):

Ambient Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Maturity Stage ◽

Key Factors ◽

Maturity Stages ◽

Randomized Design ◽

Fruit Maturity ◽

Physical And Chemical ◽

Cherry Tomatoes

Fruit maturity stage has direct influence on the post-harvest life and consumer quality. Therefore, the understanding of the maturation process and its quality characteristics for storage are key factors for commercialization. In face of the foregoing, this study aimed to determine shelf life and changes in physical and chemical indexes of cherry tomatoes (Perinha Água Branca (PAB) and Mascot), assessing fruit harvested at four maturity stages and stored at ambient and controlled temperatures. For this, it was used fruit at turning, pink, red and ripe maturity stages, submitted to ambient (25 ± 2 °C) and controlled (12 °C and 90% RH) temperature, and assessed over time the indexes of fresh mass loss, titratable acidity, pH, soluble solids and ascorbic acid. The experimental design was completely randomized design in a factorial scheme of 2×4×7 for ambient temperature and 2×4×8 for controlled temperature. At ambient temperature, a longevity of up to 20 days was observed for PAB and Mascot fruit harvested at turning and pink maturity stages. When harvested at red and ripe stages, the longevity was of 15 days for PAB fruit and of 15 and 11 days, respectively, for Mascot fruit. At controlled temperature, PAB fruit showed longevity of 24 days when harvested at turning and pink stages and of 20 and 7 days, respectively, when harvested at red and ripe stages. A longevity of up to 27 days was observed for Mascot fruit harvested at turning stage and of 24 days for the other stages. The fruit harvested at turning and pink maturity stages, associated with storage under controlled conditions, presented higher longevity and maintenance of physical and chemical indexes of quality.

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Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

Journal of Agricultural Science ◽

10.5539/jas.v10n11p401 ◽

2018 ◽

Vol 10 (11) ◽

pp. 401

Author(s):

T. A. Oliveira ◽

C. A. Paiva ◽

A. C. Silva ◽

L. V. Nascimento ◽

R. H. L. Leite ◽

...

Keyword(s):

Weight Loss ◽

Reducing Sugars ◽

Soluble Sugars ◽

Titratable Acidity ◽

Cassava Starch ◽

Soluble Solids ◽

Postharvest Quality ◽

Total Soluble Sugars ◽

Randomized Design

This study aimed to evaluate postharvest quality of Tommy Atkins mangoes treated with starch cassava and chitosan based coatings. Mango fruits were collected at physiological maturity. After cleaning, weighing and identification, fruits were submitted to the respective treatments and stored for 35 days in the Laboratório de Tecnologia de Alimentos, with weekly evaluations under refrigeration 13±1 ºC and 90±5% RH. The experiment was conducted in a completely randomized design, in factorial scheme with four treatments: control, cassava starch (CS), chitosan (CH), and cassava starch/chitosan (CS/CH) at a concentration of 2%, and six storage periods (0, 7, 14, 21, 28 and 35 days) with four replications. Fruits were evaluated in: appearance, weight loss, external color: luminosity and ΔE, pulp firmness, titratable acidity, soluble solids content, starch, total soluble sugars, reducing sugars and sucrose. Data were submitted to analysis of variance using SISVAR software and compared by Scott-Knott test at 5% of probability. It was observed a reduction in appearance, pulp firmness, titratable acidity, starch and reducing sugars and increase in weight loss, luminosity, ΔE, soluble solids, total soluble sugars and non-reducing sugars during storage. CS/CH coated fruits reported higher notes of appearance, lower weight loss and maintained color. Quality of physicochemical attributes: soluble solids, starch, total soluble sugars, reducing sugars and non-reducing sugars were strongly retarded.

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Postharvest Quality of Early Season Grapefruit after Forced-air Vapor Heat Treatment

HortScience ◽

10.21273/hortsci.27.5.422 ◽

1992 ◽

Vol 27 (5) ◽

pp. 422-424 ◽

Cited By ~ 6

Author(s):

W.R. Miller ◽

R.E. McDonald

Keyword(s):

Heat Treatment ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Citrus Paradisi ◽

Peel Color ◽

Forced Air ◽

Subsequent Storage ◽

Final Inspection

`Marsh' and `Ruby Red' grapefruit (Citrus paradisi Macf.) were harvested in Florida during Oct. and Nov. 1990, degreened in an ethylene chamber, exposed to vapor heat (VH) treatment (43.5 ± 0.1C for ≈240 min), and evaluated for deterioration in quality and development of injury after various storage regimes. Symptoms of aging averaged 6% and 8% of the surface on `Ruby Red' and `Marsh' fruit, respectively, and the VH treatment had reduced the incidence of aging by 45% after 5 weeks of storage (4 weeks at 16C plus 1 week at 21C). Total decay, mostly stem-end rots (Diplodia spp. and Phomopsis spp.), remained relatively low (≈5%) in both treated and nontreated fruit after 5 weeks of storage. The VH treatment had little effect on change in peel color during treatment or subsequent storage. After the final inspection, `Marsh' fruit was higher in total soluble solids and titratable acidity than `Ruby Red' fruit, but these quality indicators and pH were not affected by the VH treatment. VH treatment did not adversely affect the quality of `Marsh' or `Ruby Red' grapefruit harvested early in the season; hence, VH should be considered as a viable quarantine treatment for Florida grapefruit.

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Postharvest quality of peaches harvested from integrated and conventional production systems

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2007000600005 ◽

2007 ◽

Vol 42 (6) ◽

pp. 793-801 ◽

Cited By ~ 1

Author(s):

Eduardo Seibert ◽

Michel Elias Casali ◽

Marcos Laux de Leão ◽

Ernani Pezzi ◽

Adriana Regina Corrent ◽

...

Keyword(s):

Prunus Persica ◽

Production Systems ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Postharvest Quality ◽

Weight Losses ◽

Conventional Production ◽

The City

Over three years the postharvest quality of 'Marli' peaches harvested from the integrated (IFP) and conventional production (CFP) systems was evaluated. The peaches were harvested from commercial orchards of Prunus persica at two locations close to the city of São Jerônimo, RS, Brazil, and stored at 0.5°C for 10, 20 or 30 days. The peaches were evaluated at harvest, at retrieval from storage and after ripening periods at 20°C. No differences in fruit weight losses were determined. Decay incidence was low, and no differences were detected amongst systems in both 2001 and 2002 seasons, but in the 2000 season CFP peaches were more decayed. Flesh firmness of peaches from the IFP system were greater than CFP fruits in the years 2000 and 2001. In 2002, firmness changed little during storage and ripening. Peaches from the IFP in 2000 had higher titratable acidity and lower soluble solids. In the 2000 season, flesh browning was observed in decayed fruits, always at ripening after 20 or 30 days of cold storage Chilling injuries such as browning, woolliness and leatheriness ocurred in 2002. There were no differences amongst systems related to peach quality.

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Effect of maturity stage on content, color and quality of tomato (Lycopersicon lycopersicum (L.) Karsten) fruit

International Journal of Horticultural Science ◽

10.31421/ijhs/12/1/621 ◽

2006 ◽

Vol 12 (1) ◽

Cited By ~ 1

Author(s):

L. Helyes ◽

J. Dimény ◽

Z. Pék ◽

A. Lugasi

Keyword(s):

Soluble Solids ◽

Maturity Stage ◽

Polyphenol Content ◽

B Values ◽

Lycopersicon Lycopersicum ◽

Cielab System ◽

Lycopene Content ◽

Green Stage ◽

Carbohydrate Contents

Soluble solids (Brix°), carbohydrate, organic acid, lycopene, polyphenols and HMF content of indeterminate round type tomato Lemance F1 fruits were measured in six ripeness stages from mature green to deep red stage. Color of fruits was determined by CIELab system. The L*, a*, b* values were received directly and used to calculate from which the a*/b* and the chroma were calculated. The Brix', carbohydrate, lycopene and HMF content were the highest in the 6111 stake (deep red). Carbohydrate contents constitute nearly 50% of the Brix°. The mature green stage had the lowest acid content but in subsequent stages it was fundamentally unchanged. Polyphenol content changed little during fruit ripening. Lycopene content changed significantly during maturation and accumulated mainly in the deep red stage. Analyses showed that a*/b* was closely correlated with lycopene and can be used to characterize stages of maturity in fresh tomatoes.

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Postharvest Quality of Dragon Fruit (Hylocereus spp.) after X-ray Irradiation Quarantine Treatment

HortScience ◽

10.21273/hortsci.43.7.2115 ◽

2008 ◽

Vol 43 (7) ◽

pp. 2115-2119 ◽

Cited By ~ 24

Author(s):

Marisa M. Wall ◽

Shakil A. Khan

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

X Ray ◽

Irradiation Treatment ◽

Dragon Fruit ◽

Fruit Decay ◽

Irradiation Stress ◽

Solids Content

The quality of three dragon fruit clones (Hylocereus spp.) was determined after x-ray irradiation for disinfestation of quarantine pests. Fruit were treated with irradiation doses of 0, 200, 400, 600, or 800 Gy and stored for 12 days at 10 °C. Irradiation did not affect soluble solids content, titratable acidity, or fructose concentrations. Glucose, sucrose, and total sugar concentrations decreased linearly as dose increased. Minimal softening occurred in the outer flesh layers for fruit treated with 400 or 600 Gy irradiation. Surface color, peel injury, and bract appearance differed among the three clones with irradiation stress, but in all cases, visible changes were minor. Fruit decay was absent or minimal, and disease ratings were not affected by irradiation. Irradiation treatment of dragon fruit at doses 800 Gy or less would ensure visual and compositional quality while providing quarantine security.

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