Ethylene absorber (KMnO4) in postharvest quality of pinha (Anona squamosa L.)

The ripening pattern of the climacteric type of the pinha (Anona squamosa L.) limits its shelf life at room temperature, in addition, storage at low temperatures develops cold sores on the fruit. Thus, the association of conservation technologies is fundamental to reduce the losses in the post-harvest of this fruit, so it was aimed to evaluate sachets impregnated with potassium permanganate (KMnO4) associated with refrigeration in the control of ripening and preservation of quality. For this, pinhas were harvested at physiological maturity, packed in polystyrene styrofoam trays coated with PVC film with and without the presence of sachets containing 3 g of KMnO4 and stored at 13 ºC for 20 days. Every five days the fruit quality was evaluated as: weight loss, cracking index, firmness, external appearance, starch content, soluble solids, titratable acidity, pH, ratio SS/TA, coloring (Hue, Chroma and Luminosity) and cold damage. The absorption of ethylene by the KMnO4 sachet inside the packages preserved significantly (p<0.05) the physical-chemical quality and the visual appearance of the fruits but did not influence the coloration (chroma and luminosity) and incidence of damage by cold in relation to its control at the end of the storage period. The packing of pinhas containing 3 g of KMnO4 is an alternative to delay ripening, prolong the shelf life without compromising the physical-chemical quality of the fruits.

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The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

HortScience ◽

10.21273/hortsci.39.5.1062 ◽

2004 ◽

Vol 39 (5) ◽

pp. 1062-1065 ◽

Cited By ~ 27

Author(s):

John M. DeLong ◽

Robert K. Prange ◽

Peter A. Harrison

Keyword(s):

Shelf Life ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Long Term Storage ◽

Solids Content ◽

Apple Quality ◽

Term Storage

`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples (Malus ×domestica Borkh.) were treated with 900 nL·L-1 of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O2 and <2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L-1 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.

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Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

Ciência Rural ◽

10.1590/0103-8478cr20130307 ◽

2015 ◽

Vol 45 (3) ◽

pp. 386-391 ◽

Cited By ~ 3

Author(s):

Josuel Alfredo Vilela Pinto ◽

Márcio Renan Weber Schorr ◽

Fabio Rodrigo Thewes ◽

Deiverson Luiz Ceconi ◽

Vanderlei Both ◽

...

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Shelf Life ◽

Cold Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Table Grapes ◽

Niagara Rosada

This study aimed to evaluate the effect of different levels of relative humidity (RH) on the maintenance of Postharvest quality of 'Niagara Rosada' table grapes after cold storage at 0.5°C for 21 days. A completely randomized design was used, with five replicates of 18 clusters per treatment. The selected levels of relative humidity were 85, 90, 95 and 100%, obtained by means of electronic humidity controllers. The fruits were evaluated in relation to rot incidence, berry cracking, browning rate, respiratory rate, titratable acidity, soluble solids, resistance to abscission, berry drop and weight loss. The evaluations were assessed at 20 days of storage and after two and four days of shelf-life (20°C; 85% RH). The results showed that as higher as relative humidity, higher is rot incidence and that the variables rachis browning and weight loss were inversely related to relative humidity. Resistance to abscission at the end of storage was higher when humidity ranged between 90 and 95%, but it was not affected after transfer to shelf-life from cold storage. Relative humidity ranging between 90 and 95% offer the best conditions to maintain the Postharvest quality of 'Niagara Rosada' table grapes

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Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

Research Society and Development ◽

10.33448/rsd-v10i6.15446 ◽

2021 ◽

Vol 10 (6) ◽

pp. e4110615446

Author(s):

Edson Pablo da Silva ◽

Flavio Augusto de Freitas ◽

Elizângela Elena Nunes Carvalho ◽

Luis Carlos Cunha Junior ◽

Marcia Santos Lira de Freitas ◽

...

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Storage Time ◽

Fruits And Vegetables ◽

Storage Temperature ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

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The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions

Advances in Agriculture ◽

10.1155/2019/5085636 ◽

2019 ◽

Vol 2019 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Benson Maina ◽

Jane Ambuko ◽

Margaret J. Hutchinson ◽

Willis O. Owino

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Beta Carotene ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Postharvest Quality ◽

Mango Fruit ◽

Carotene Content

Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit.

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Effect Of Storage Periods On Postharvest Quality Of Pumpkin

Bangladesh Journal of Agricultural Research ◽

10.3329/bjar.v38i2.15888 ◽

2013 ◽

Vol 38 (2) ◽

pp. 247-255 ◽

Cited By ~ 2

Author(s):

MA Rahman ◽

M Miaruddin ◽

MHH Khan ◽

MAT Masud ◽

MM Begum

Keyword(s):

Ph Value ◽

Storage Period ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Postharvest Quality ◽

Research Centre ◽

Maximum Loss ◽

Solids Content

The fully matured pumpkins (Cucurbita moschata Poir) of BARI Pumpkin-1 and BARI Pumpkin-2 were harvested from the experimental field of Horticulture Research Centre, BARI, Gazipur, Bangladesh. They were then stored under ambient room conditions (27-31 °C and 75-90% RH) for various periods ranged from 15 days to 120 days. The effect of different storage periods was assessed by evaluating their impact on changes in quality attributes of pumpkins. Results indicated that a slow but steady weight loss occurred in pumpkin with maximum loss of 18 and 21% after 120 days of storage in BARI Pumpkin-1 and BARI Pumpkin-2, respectively. ?-carotene and ascorbic acid contents were decreased throughout the whole storage time, however, they were drastically reduced during first 30 days of storage. Total soluble solids content increased until 45 days of storage followed by a decrease with progress in time. Titratable acidity was slowly decreased and simultaneously pH value was increased throughout the storage period. The results indicated that storage conditions need to be managed carefully to slow down any changes in fresh pumpkin. Bangladesh J. Agril. Res. 38(2): 247-255, June 2013 DOI: http://dx.doi.org/10.3329/bjar.v38i2.15888

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PRODUCTION, PHYSICAL-CHEMICAL QUALITY AND BIOATIVE COMPOUNDS OF MISTY BLUEBERRY FRUIT UNDER DIFFERENT PRUNING INTENSITIES

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452016158 ◽

2017 ◽

Vol 39 (spe) ◽

Author(s):

GISELY CORREA DE MOURA ◽

◽

MARCIA VIZZOTTO ◽

LUCIANO PICOLOTTO ◽

LUIS EDUARDO CORRÊA ANTUNES ◽

...

Keyword(s):

Fruit Size ◽

Titratable Acidity ◽

Fruit Production ◽

Soluble Solids ◽

Postharvest Quality ◽

Yield And Quality ◽

Physical Chemical ◽

Total Titratable Acidity ◽

Phytochemical Compounds

ABSTRACT The objective of this study was to evaluate the effect of pruning intensity on yield and quality of blueberries fruits. It was evaluated the cultivar Misty. The treatments were: absence of pruning; light pruning; regular pruning and drastic pruning. The experimental design was randomized blocks with four replications. The variables analyzed were fruit production, fruit size, pH, total soluble solids (TSS) and total titratable acidity (TTA), and the bioactive compounds such as phenolic compounds, anthocyanins and antioxidant activity. The plants that received drastic pruning showed higher averages of production and fruit size. The highest concentrations of phytochemical compounds in blueberry fruits occurred as pruning was more drastic. The use of different intensity of pruning can modify the productive behavior and postharvest quality of fruits.

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ALTERAÇÕES FÍSICAS DE CAQUIS ‘KYOTO’ SUBMETIDOS À APLICAÇÃO DE 1-METILCICLOPROPENO

ENERGIA NA AGRICULTURA ◽

10.17224/energagric.2017v32n3p288-294 ◽

2017 ◽

Vol 32 (3) ◽

pp. 288

Author(s):

Nathalie Cardoso Cábia ◽

Rogério Lopes Vieites

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Starch Degradation ◽

Diospyros Kaki ◽

Chemical Quality ◽

Titrable Acidity ◽

Physical Chemical ◽

Maturation Index ◽

Index Ratio

O presente trabalho teve como objetivo avaliar a qualidade físico-química de caquis ‘Kyoto’ tratados com 1-metilciclopropeno (1-MCP). Os frutos, após a colheita, foram selecionados, higienizados e expostos a diferentes concentrações de 1-MCP (0 ppb, 500 ppb, 1000 ppb e 1500 ppb) e após o procedimento foram armazenados sob refrigeração a 0 ± 0,5°C e 90 ± 5% de UR. Foram realizadas análises de taxa respiratória, perda de massa fresca, acidez titulável, potencial hidrogeniônico (pH), sólidos solúveis e índice de maturação (“Ratio”). As análises foram realizadas nos frutos a cada 7 dias, ao longo de 35 dias de armazenamento refrigerado. O delineamento utilizado foi inteiramente casualizado, com 3 repetições por tratamento, utilizando-se o teste de Tuckey a 5% de probabilidade. Nas condições em que o trabalho foi realizado, pode-se concluir que as doses estudadas de 1-MCP não se apresentaram eficientes no controle do amadurecimento dos caquis ‘Kyotos’ durante os 35 dias de armazenamento, porém os frutos tratados com 1500 ppb de 1-MCP apresentaram controle da acidez titulável e de sólidos solúveis, indicando que afetou a taxa de degradação do amido; e a dose de 1000 ppb se apresentou mais eficiente na manutenção da firmeza.PALAVRAS-CHAVES: Diospyros kaki L., qualidade, inibição do etileno, pós-colheita. EFFECTS OF 1-METHYLCYCLOPROPENE APLICATION ON ‘KYOTO’ PERSIMMON PHYSICAL CHARACTERISTICSABSTRACT: The presente work aimed to evaluate the physical-chemical quality of ‘Kyoto’ persimmons treated with 1-methylcyclopropene (1-MCP). The fruits, after harvest, were selected, Satinized and exposed to different concentrations of 1-MCP (0 ppb, 500 ppb, 1000 ppb and 1500 ppb) and then were stored under refrigeration at 0 ± 0,5°C and 90 ± 5% RH. Respiratory rate, fresh mass loss, titrable acidity, hydrogen ionic potential (pH), soluble solids and maturation index (“Ratio”) were performed. The analyzes were carried out every 7 days, during 35 days of refrigeted storage. The experiment design was completely randomized, with 3 replicates per treatment, using the Tuckey test at 5% propability. In the conditions the work was carried out, it can be concluded that the studied doses of 1-MCP were not, efficient in controlling the ripening of ‘Kyotos’ persimmons during the 35 days of storage however the fruits treated with 1500 ppb of 1-MCP showed control of titratable acidity and soluble solids, indicating that it affected the rate of starch degradation; and the 1000 ppb dose was more efficient in maintaining firmness.KEYWORDS: Diospyros kaki L., quality, ethylene inhibition, post-harvest.

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PRODUCTION, PHYSICAL-CHEMICAL QUALITY AND BIOATIVE COMPOUNDS OF MISTY BLUEBERRY FRUIT UNDER DIFFERENT PRUNING INTENSITIES

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452017158 ◽

2017 ◽

Vol 39 (spe) ◽

Cited By ~ 1

Author(s):

GISELY CORREA DE MOURA ◽

MARCIA VIZZOTTO ◽

LUCIANO PICOLOTTO ◽

LUIS EDUARDO CORRÊA ANTUNES

Keyword(s):

Fruit Size ◽

Titratable Acidity ◽

Fruit Production ◽

Soluble Solids ◽

Postharvest Quality ◽

Yield And Quality ◽

Physical Chemical ◽

Total Titratable Acidity ◽

Phytochemical Compounds

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Post-harvest storage of ‘Paluma’ guavas produced by plants fertirrigated with nitrogen and biofertilizer

Comunicata Scientiae ◽

10.14295/cs.v11i0.3221 ◽

2020 ◽

Vol 11 ◽

pp. e3221

Author(s):

Elisson Alves Santana ◽

Deisiele Diniz Lima ◽

Clériton Souza ◽

Acácio Figueiredo Neto ◽

Ítalo Herbert Lucena Cavalcante ◽

...

Keyword(s):

Nitrogen Fertilization ◽

Mineral Fertilizer ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Quality ◽

Mineral Fertilization ◽

Post Harvest ◽

Guava Fruit ◽

Physical Chemical

The association between mineral fertilizer and biofertilizers can contribute to guavas quality. An experiment was carried out in order to assess, over the days, 'Paluma' guavas physical-chemical quality in function of nitrogen fertilizer and biofertilizer doses. It was adopted a randomized blocks with treatments distributed in a factorial 5 x 2 x 5 referring to evaluation days post-harvest (0, 3, 6, 9 and 12), nitrogen fertilization (50 and 100% culture recommendation) and application of bovine biofertilizer doses by fertigation (0.0, 2.5, 5.0, 7.5 and 10.0%). The physical-chemical quality of 'Paluma' guava fruit was influenced by the association between liquid bovine biofertilizer and nitrogen fertilization. This combination increased soluble solids, titratable acidity, ratio, vitamin C, pH, firmness and loss of fresh mass, but did not affect the pulp percentage. The bovine biofertilizer, together with mineral fertilization, is important to increase the post-harvest quality of 'Paluma' guava.

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Maintenance of postharvest quality of blackberry (Rubus fructicosus L.) fruits through salicylic acid and CaCl2 immersions

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2019.4.11 ◽

2019 ◽

Vol 18 (4) ◽

pp. 121-128

Author(s):

Ferhan Sabir ◽

Sevil Ozcelik ◽

Alper Kucukbasmaci

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Salicylic Acid ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Total Antioxidant ◽

High Antioxidant Activity

Blackberries (Rubus spp.) have significant nutraceutical properties, providing phenolic compounds for the consumers. These compounds are useful to human health due to their high antioxidant activity. However, most blackberries destined for fresh markets become unmarketable in 2 to 3 days due to decay and leakage, because they have thin and fragile skin. The present study was aimed to investigate the effect of salicylic acid (SA) and calcium chloride (CaCl2) on extending the postharvest quality and bioactive compounds of blackberry during refrigerated storage. Blackberry fruits cv. ‘Jumbo’ were dipped in 2% CaCl2, or in 2.0 mM salicylic acid (SA) for 10 min. Total soluble solids contents, titratable acidity, pH, ascorbic acid contents, total phenolics contents, and total antioxidant activity were investigated initially on 4th, 7th, or 10th day (d) of storage. Changes in fresh weight, titratable acidity, ascorbic acid and total phenol contents were markedly delayed by both treatments. Berries treated with 2 mM SA or 2% CaCl2 exhibited markedly better visual quality during the storage period. Considering the overall findings, this study revealed that postharvest SA or CaCl2 applications maintained the storage-life and conserved the valuable marketing features of blackberries over 10 d in cold storage, presumably due to their inhibitory effects on fruit senescence.

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