scholarly journals Postharvest Quality of Nectarine cv. ‘Venus’ as Affected by Hot Water Dips and Length of Storage

2013 ◽  
Vol 14 (1) ◽  
pp. 19
Author(s):  
Tomislav Jemrić ◽  
Goran Fruk
Keyword(s):  
Weight Loss ◽  
Sensory Quality ◽  
Prunus Persica ◽  
Hot Water ◽  
Postharvest Quality ◽  
Lower Weight ◽  
Control Fruit ◽  
Significant Difference ◽  
Hot Water Dip

The effect of hot water dip (48° C) duration (6 or 12 minutes) (HWD 48° C 6' and HWD 48° C 12') and length of storage at 0° C in normal atmosphere (two or four weeks) on chemical and sensory quality of nectarine (Prunus persica var. nectarina cv. 'Venus') was studied. After two weeks of storage, HWD-treated fruits had significantly lower weight loss and SSC compared to control. There was no significant difference between HWD 48 °C 6' and HWD 48 °C 12' – treated fruit. HWD 48 °C 12' - treated fruit maintained sensory quality after two weeks of storage. After four weeks of storage, control fruit received higher scores compared to HWD – treated fruit for all traits, except for aroma which was still higher for HWD 48 °C 12' - treated fruit. Duration of hot water dip is significant factor for maintaining postharvest quality of nectarine fruit.

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 Effects of Pre-harvest Application of 1-Methylcyclopropene (1-MCP) on the Postharvest Quality of 'Cavendish' Banana (Musa cavendishii)

2020 ◽  
Vol 25 (1) ◽  
pp. 135-152
Author(s):  
Bryl Manigo ◽  
John Paul Matuginas
Keyword(s):  
Weight Loss ◽  
Color Change ◽  
Disease Incidence ◽  
Chemical Properties ◽  
Visual Quality ◽  
Crown Rot ◽  
Postharvest Quality ◽  
Significant Difference ◽  
Organoleptic Attributes

Several researches have been conducted to investigate the effect of 1-MCP in bananas, but inconsistencies in the results have been reported. Additionally, the effectiveness of 1-MCP is governed by various factors, such as cultivar, fruit maturity, concentration, time of exposure, and method of application. In this study, the effect of pre-harvest methods  " Stalk End Immersion (SEI), bunch spraying (BS), Combination (SEIBS), and Control” of 1-MCP application was determined by observing the postharvest quality of Cavendish bananas, such as peel yellowing, sensory firmness, visual quality, weight loss, degree of shriveling, fruit finger drop, organoleptic attributes, chemical properties, and disease incidence. Results revealed that pre-harvest 1-MCP (aqueous solution dosage of 400 nL/L) application through SEI and SEI-BS methods significantly retarded the peel color change up to 7 days of storage and prolonged the banana's shelf life for up to 19 days under ambient storage conditions. SEI-BS delayed fruit softening (for 15 days) and maintained visual quality (for 19 days) compared to SEI. Fruits treated with 1-MCP through SEI-BS had lesser accumulated weight loss, lower degree of shriveling, and reduced finger drop incidence compared to BS and SEI methods conducted separately. In terms of cost efficiency, BS had lower cost compared to SEI and SEI-BS methods, while the chemical properties, organoleptic attributes, and disease incidence (crown discoloration, crown rot/mold, and banana anthracnose) failed to show any significant difference among pre-harvest methods.

HOT WATER DIP AFFECTS SHELF LIFE AND POSTHARVEST QUALITY OF KEDONDONG (SPONDIAS DULCIS)

2013 ◽  
pp. 539-546
Author(s):  
S. Nor Shariah ◽  
Z.A. Muhammad Luqman ◽  
T.M.M. Mahmud ◽  
S.H. Ahmad
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Postharvest Quality ◽  
Hot Water Dip

Consumer perception vs sensory assessment of the quality of clothes of selected brands available on the Polish market

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Renata Salerno-Kochan ◽  
Paweł Turek
Keyword(s):  
Quality Assessment ◽  
Sensory Quality ◽  
Brand Names ◽  
Survey Method ◽  
Quality Level ◽  
Sensory Assessment ◽  
Content Type ◽  
Significant Difference ◽  
Consumer Assessment

PurposeThe aim of the study reported in this article was to establish whether the quality of clothes of a given brand is perceived and assessed by consumers at the same level. An additional purpose was to identify the features that characterize the quality of popular, among Polish young female consumers, clothing brands and to classify them according to their quality level (perceived and assessed).Design/methodology/approachThe article presents two approaches to consumer assessment of the quality of clothes: the survey method, in which the product quality was determined by 320 Polish female young respondents (19–25) based on their own previous experiences and impressions related to a particular clothing brand, and a direct assessment of shirts of selected brands using a sensory quality assessment method, a five-point hedonic scale with the verbal anchor (115 evaluators).FindingsThe research has revealed a significant difference between the perception of selected quality features of brands and the consumer assessment of the products. The perception maps developed based on the PROFIT analysis (PROperty FITting) as well as on cluster analysis provided interesting information about the situation of selected brands and their features in comparison with others and allowed to identify strong and weak features characterizing a given category.Research limitations/implicationsThis study has several limitations. First and foremost, the research results cannot be generalized to all consumers because they encompass the results from one national context and one population of respondents (young females). It should also be noted that the conducted research comprises only the most popular clothing brands available on the Polish market, in particular, the fast fashion segment brands. Furthermore, it would be advisable to carry out a sensory assessment of the quality of other clothing items offered under the brand names investigated.Practical implicationsThis research could be a valuable source of information for clothing company managers, thanks to which they could better manage their brand and its position on the market. When undertaking marketing activities consisting of building positive perceptions about the product, it is important to make sure that the product offers an attractive sensory experience. When real quality deviates from consumer perceptions about the quality, managers should take corrective actions to restore and even improve the brand image in the eyes of the consumer, as well as to ensure the brand and the products offered under it a stable position on the market.Originality/valueBy comparing two approaches to consumer quality assessment, discrepancies between declared and real (sensory) quality of clothes have been identified and the distinctive features that differentiate selected brands regarding their quality level have been indicated.

scholarly journals Effect of Gum Arabic and Starch-Based Coating and Different Polyliners on Postharvest Quality Attributes of Whole Pomegranate Fruit

Processes ◽  
2022 ◽  
Vol 10 (1) ◽  
pp. 164
Author(s):  
Tatenda Gift Kawhena ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Weight Loss ◽  
Effective Treatment ◽  
Cold Storage ◽  
High Density Polyethylene ◽  
Gum Arabic ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Respiration Rates ◽  
Pomegranate Fruit

This study investigated the effect of gum Arabic and starch-based coating and two polyliners (Liner 1-micro-perforated Xtend® and Liner 2-macro-perforated high-density polyethylene) on whole ‘Wonderful’ pomegranate fruit during cold storage (5 ± 1 °C and 95 ± 2% RH). Uncoated (UC) and coated (GAMS) fruit were packaged into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high) with (GAMS + Liner 1, GAMS + Liner 2, UC + Liner 1 and UC + Liner 2) or without (UC and GAMS) polyliners. After 42 d, treatment GAMS + Liner 1 recorded the least weight loss (4.82%), whilst GAMS recorded lower (8.77%) weight loss than UC + Liner 2 (10.07%). The highest (24.74 mLCO2 kg−1h−1) and lowest (13.14 mLCO2 kg−1h−1) respiration rates were detected in UC and GAMS + Liner 1, respectively. The highest and lowest total soluble solids were recorded for GAMS (16.87 °Brix), and GAMS + Liner 1 (15.60 °Brix) and UC + Liner 1 (15.60 °Brix), respectively. Overall, no decay was detected for coated fruit packaged with either Liner 1 or Liner 2. Therefore, the combination of GAMS with Xtend® polyliners proved to be an effective treatment to maintain the quality of ‘Wonderful’ pomegranates during storage.

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