scholarly journals Comparison of the Postharvest Characteristics of Mango Fruits Produced under Contrasting Agro-Ecological Conditions and Harvested at Different Maturity Stages

2017 ◽  
Vol 9 (8) ◽  
pp. 181 ◽  
Author(s):  
Jane Ambuko ◽  
Nancy Kemunto ◽  
Margaret Hutchinson ◽  
Willis Owino
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Potential Zone ◽  
Mango Fruit ◽  
Production Location ◽  
Harvest Maturity

Mango (Mangifera indica) fruit production in Kenya occurs under diverse agro-ecological zones (AEZs). The different AEZs have variations in rainfall, sunlight, temperature, soils and cultural practices all of which affect fruit physiology and quality at harvest. Maturity stage at harvest also affects mango fruit quality and storage potential. In the present study, the effect of AEZs and fruit maturity stage on the postharvest shelf-life of mango variety apple was determined. The study was conducted over two seasons in 2011 and 2013 and the fruits were harvested from two different AEZs: Embu (high potential zone) and Makueni (low potential zone). The fruits were also harvested at two maturity stages based on flesh color. The fruits were selected for uniformity and allowed to ripen at ambient room conditions (Temperature; 25±1 oC and RH 60±5%) until a predetermined end stage. Five fruits were randomly sampled from each batch for determination of respiration, cumulative weight loss, total soluble solids, titratable acidity, ascorbic acid and mineral nutrients (potassium and magnesium). The results showed that ‘apple’ mango fruit quality was significantly affected by production location, maturity stage and the interaction between the two factors. Fruits harvested from Makueni and fruits harvested at early maturity stage (S1) had a longer shelf life (3 days more). Makueni fruits had significantly (p < 0.05) lower respiration rates accompanied with minimal weight loss. In addition, total soluble solids (TSS), ascorbic acid and mineral (magnesium) were significantly (p < 0.05) high in Makueni fruits while fruits from Embu were significantly (p < 0.05) high in total titratable acidity and potassium content. This study confirms profound variability in fruit quality as affected by the production location and harvest maturity.

scholarly journals QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
GUIOMAR ALMEIDA SOUSA DINIZ ◽  
SEBASTIÃO ELVIRO DE ARAÚJO NETO ◽  
DHEIMY DA SILVA NOVALLI ◽  
NOHELENE THANDARA NOGUEIRA ◽  
IRENE FERRO DA SILVA
Keyword(s):  
Ascorbic Acid ◽  
Quality Index ◽  
Titratable Acidity ◽  
Shape Index ◽  
Additional Treatment ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Maturity Stage ◽  
Flower Opening ◽  
Harvest Maturity

ABSTRACT The aim of this study was to characterize and determine the quality index and the harvest maturity of Eugenia cibrata fruits. Fruits were harvested at 39, 41 and 43 days after sprouting and selected by the larger size. Fruits ripened on the plant until complete abscissions were considered standard for determining the quality index after harvest. Samples were analyzed at harvest day and at two days of storage at temperature of 26 ± 2 ° C and relative humidity of 85-90%. The following items were evaluated: firmness, number of seeds, longitudinal and transversal diameter, shape index, weight of seeds, pulp and fruit, titratable acidity (TA ), soluble solids (SS), ascorbic acid, TA / SS ratio and pulp yield. The experimental design was completely randomized in a split plot scheme in time, with additional treatment. E. cibrata fruit is a round berry with 0.98 shape index; mass of 24.28 g, green epicarp and white endocarp. The maturity stage identified as ideal for harvest occurred from 43 days after flower opening (anthesis). Fruits selected among those with larger sizes also reached physiological maturity and quality similar to those ripened on the plant. The quality index of E. cibrata is pH 2.88; soluble solids of 3.7%; titratable acidity of 3.38% in citric acid; ascorbic acid of 77.05 mg 100g-1, TA / SS ratio of 1.09 and pulp yield of 72.01%.

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 Harvest Maturity Stage and Cold Storage Length Influence on Flavour Development in Peach Fruit

Agronomy ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 10 ◽  
Author(s):  
Alessandro Ceccarelli ◽  
Brian Farneti ◽  
Christine Frisina ◽  
David Allen ◽  
Irene Donati ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Quality Traits ◽  
Harvest Management ◽  
Harvest Maturity

Peach market is facing a constant decrease due to the poor fruit quality perceived at consumption that might be greatly affected by fruit ripening stage at harvest and by the post-harvest management. The present work aimed at clarifying the influence of maturity at harvest on the evolution of peach aroma and quality during shelf-life after prolonged cold storage. “August Flame” peaches were harvested at three maturity stages, determined based on IAD (index of absorption difference) and ethylene emission. Fruit quality traits (firmness, soluble solids, titratable acidity), ethylene and volatile organic compound (VOC) emission were monitored during for four weeks of cold storage (0 °C). Every week of cold storage was followed by 6 days of shelf-life (18 °C). Ripening segregation at harvest based on IAD was successful since each maturity classes significantly differed based on all quality traits. Cold storage enhanced the aroma development of ‘August Flame’ peach, primarily by increasing the emission of esters and lactones associated with pleasant aroma. Moreover, cold storage also reduced the differences in aroma between the maturity classes. The role of ethylene, which was also influenced by cold storage, in regulating the VOCs emission is discussed.

scholarly journals Postharvest storage of three chayote (Sechium edule (Jacq.) Sw.) varieties

2021 ◽  
Vol 12 (2) ◽  
pp. 239-247
Author(s):  
Yeimy Ramírez-Rodas ◽  
Lourdes Arévalo-Galarza ◽  
Jorge Cadena-Iñiguez ◽  
Adriana Delgado-Alvarado ◽  
Lucero Ruiz-Posadas ◽  
...  
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Germplasm Bank ◽  
Total Sugars ◽  
Sechium Edule ◽  
Important Variety ◽  
Different Temperatures

The consumer demand for chayote (Sechium edule (Jacq.) Sw.) fruits has increased in recent years, virens levis being the most important variety, although other chayote varieties are gaining importance such as nigrum xalapensis and n. spinosum. However, the postharvest behavior of these varieties is different, so it is important to evaluate the factors that limit the shelf life of each variety. Therefore, in this study, fruits of each variety from the Mexican National Germplasm Bank of Sechium edule were used. The following fruit quality variables were evaluated: weight loss, humidity (%), color, chlorophyll, titratable acidity, total soluble solids (TSS), total sugars, and stomatal characteristics. In addition, the storage potential of each variety was evaluated for two weeks at different temperatures, 7°, 13° (85% RH) and 24 °C (60% RH), with the application of 1-methylcyclopropene (1-MCP). The variables evaluated were viviparism, disease severity, weight loss, dehydration and chilling injury (CI). The fruits of n. xalapensis and n. spinosum have a higher content of chlorophylls and carotenoids, but similar contents of TSS, acidity and total sugars than v. levis fruits. The use of 1-MCP reduced viviparism in all varieties, and the severity of blisters was higher in v. levis. The fruits of the three varieties presented severe CI when stored at 7 °C but the most susceptible to dehydration and diseases severity is n. spinosum.

scholarly journals Response of Mango Fruit to Potassium Permanganate as an Ethylene Absorbent during Storage

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 638c-638
Author(s):  
Judith Zambrano ◽  
Sagrario Briceño ◽  
Clara Mendez ◽  
Eliseo Castellano
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Mango Fruit ◽  
Color Parameters ◽  
Duration Of Storage ◽  
Solids Content ◽  
Temperature Storage

Mango fruit of `Palmer' and `Keitt' were harvested at the preclimacteric stage. An inexpensive ethylene absorbent was made by mixing aqueous KMnO4 with vermiculite and silicagel as support material. Fruits were treated with the mixture of vermiculite–KMnO4 and silicagel–KMnO4 as ethylene absorbents and stored at 10 and 15°C for 18 days. Fruits were evaluated for skin and pulp color, total soluble solids, titratable acidity and weight loss at interval of 3 days. Ethylene absorbents had no significant effect on skin color parameters (lightness, hue, and chroma). However differences due to ethylene absorbents and temperature storage were evident on pulp color parameters. Soluble solids content and titratable acidity were affected by ethylene absorbent and temperature storage. The percent of weight loss increased with temperature and with duration of storage.

Harvest Maturity Influences Fruit Quality of Carambola (Averrhoa carambola L.)

2020 ◽  
pp. 109-112
Author(s):  
Shafa Nayab ◽  
Kashif Razzaq ◽  
Sami Ullah ◽  
Ishtiaq Ahmad Rajwana ◽  
Muhammad Amin ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Nutritional Quality ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Linear Increase ◽  
Soluble Solids ◽  
Averrhoa Carambola ◽  
Ripening Index ◽  
Harvest Maturity

Harvest maturity determines the shelf life and nutritional quality of fruits. The present study was planned to determine the effect of harvest maturity on fruit quality of carambola. Fruits of carambola (Averrhoa carambola L.) cv. “Arkin” were harvested at five maturity stages, i.e., M1 (100% green), M2 (75% green and 25% yellow), M3 (50% green and 50% yellow), M4 (25% green and 75% yellow), and M5 (100% yellow) and subjected to physico-chemical analysis. At eating soft stage, a significant linear increase in fruit juice percentage, total soluble solids (TSS), ripening index (TSS/TA) and fruit juice pH, while a decrease in rag content, ascorbic acid (vitamin C) and titratable acidity (TA) was observed as the maturity progressed from 100% green to 100% yellow. Sensory evaluation data of fruit skin colour, flavour, texture, and acceptability showed the highest score for fruits harvested at 25% green and 75% yellow (M4) stage. In conclusion, harvest maturity significantly influenced various biochemical quality characteristics and carambola fruits harvested at 75% yellow (M4) is considered as an optimal harvest stage that exhibited best sensory and nutritional quality attributes.

scholarly journals VARIATION IN FRUIT QUALITY CHARACTERISTICS OF PRICKLY PEARS (OPUNTIA SPECIES)

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1173g-1174
Author(s):  
Joseph O. Kuti
Keyword(s):  
Ascorbic Acid ◽  
Fruit Quality ◽  
Germplasm Collection ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
South Texas ◽  
Soluble Solids ◽  
Opuntia Species ◽  
Standard Procedures ◽  
Prickly Pears

This paper presents the results from a two-year study on fruit quality characteristics of prickly pear accessions belonging to five Opuntia species (O. ficus-indica, O. hyptiacantha, O. inermis, O. linderheimeri and O. megacantha) from a germplasm collection at Texas A&I University. Fruit soluble solids, pH, titratable acidity and ascorbic acid contents were determined using standard procedures. Significant differences in fruit soluble solids and ascorbic acid contents were observed. Accessions belonging to O. ficus-indica consistently had the highest soluble solids (> 12%) and ascorbic contents (>24mg/100g) while accessions belonging to O. lindheimeri consistently had the lowest soluble solids (<8%) and ascorbic acid contents (< 10mg/100g). Fruit acidity was generally low (<0.19%) for all the species. The results suggest potential for developing prickly pears for the fresh fruit market in south Texas.

scholarly journals 410 Interactive Effects of Harvest Maturity, Controlled Atmosphere, and Surface Coatings on Mango (Mangifera indica L.) Flavor Quality

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 514E-514 ◽  
Author(s):  
E.A. Baldwin ◽  
T.M.M. Malundo ◽  
R. Bender ◽  
J.K. Brecht
Keyword(s):  
Mangifera Indica ◽  
Titratable Acidity ◽  
South Florida ◽  
Soluble Solids ◽  
Interactive Effects ◽  
Maturity Stage ◽  
Controlled Atmosphere ◽  
Correlation And Regression Analysis ◽  
Humidified Air ◽  
Harvest Maturity

Mango fruit, cv. Tommy Atkins, were harvested from two grove sites in south Florida at mature green (MG) and tree ripe (TR) maturities. The fruit were either coated with one of two coatings (NS = Nature Seal® 4000, a polysaccharide coating, or CW = carnauba wax) or left uncoated (control) and stored in humidified air or held in a controlled atmosphere (CA = 5% O2 plus 25% CO2) at 12 °C for 21 days followed by 2 days in air at 20 °C. There were 12 fruit for each treatment/maturity stage combination replicated by grove site. After storage, the pulp was homogenized for later consumer or descriptive panel analysis. Measurements for total soluble solids (SS), pH, titratable acidity (TA), and flavor volatile compounds were also made. TR-harvested fruit were sweeter and generally more aromatic than MG-fruit as determined by sensory and/or chemical analysis. NS-coated fruit were more sour, bitter, and astringent compared to controls and CA-treated fruit. NS-coated fruit received lower overall consumer scores than CW-coated fruit, but were not different from controls or CA-treated fruit. This was reflected also in descriptive panel ratings. There were no differences based on storage treatment for SS, pH, or TA; however, NS-coated fruit were higher in acetaldehyde, methanol and ethanol compared to control or CA-treated fruit. Correlation and regression analysis showed significant relationships between sensory and chemical data.

scholarly journals Changes in Guavas of Three Maturity Stages in Response to Temperature and Relative Humidity

HortScience ◽  
1990 ◽  
Vol 25 (1) ◽  
pp. 86-87 ◽  
Author(s):  
Roberto I. Vazquez-Ochoa ◽  
Maria T. Colinas-Leon
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Quality Characteristics ◽  
Storage Life ◽  
Soluble Solids ◽  
Response To Temperature ◽  
Green Stage

Maturity at harvest influenced storage life of guava (Psidium guajava L.) fruit kept at 3.5, 7, or 11C and 80% or 88% RH. Quality characteristics considered were firmness, pH, titratable acidity, ascorbic acid and soluble solids concentrations, and weight loss. Chilling injury was observed only in guavas harvested at the mature-green stage and kept at 3.5 or 7C. The storage life of fruit kept at 11C was reduced due to fungal attack. The best results were obtained with guavas harvested at the color-turning stage followed by storage at 7C and 80% RH for 3 weeks. These fruits had good appearance 5 days after removal from storage.

scholarly journals VARIATION IN FRUIT QUALITY CHARACTERISTICS OF PRICKLY PEARS (OPUNTIA SPECIES)

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1173G-1174
Author(s):  
Joseph O. Kuti
Keyword(s):  
Ascorbic Acid ◽  
Fruit Quality ◽  
Germplasm Collection ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
South Texas ◽  
Soluble Solids ◽  
Opuntia Species ◽  
Standard Procedures ◽  
Prickly Pears

This paper presents the results from a two-year study on fruit quality characteristics of prickly pear accessions belonging to five Opuntia species (O. ficus-indica, O. hyptiacantha, O. inermis, O. linderheimeri and O. megacantha) from a germplasm collection at Texas A&I University. Fruit soluble solids, pH, titratable acidity and ascorbic acid contents were determined using standard procedures. Significant differences in fruit soluble solids and ascorbic acid contents were observed. Accessions belonging to O. ficus-indica consistently had the highest soluble solids (> 12%) and ascorbic contents (>24mg/100g) while accessions belonging to O. lindheimeri consistently had the lowest soluble solids (<8%) and ascorbic acid contents (< 10mg/100g). Fruit acidity was generally low (<0.19%) for all the species. The results suggest potential for developing prickly pears for the fresh fruit market in south Texas.

Sign in / Sign up

Export Citation Format

Share Document