Sweet peppers (var. Cubanelle) graded for width, length and weight were evaluated after three fertigation treatments (T1 = 150, T2 = 300 and T3 = 500 Kg of N/ha), 500 Kg of N/ha side-dressed (T4), no fertilizer (T5), plastic mulching (P) and no mulching (NP). Nitrogen source was urea. The relationships of average width and average weight versus days after transplanting were sigmoidal. A linear relationship was found between average length versus days after transplanting. More than 50% of peppers were within size classes 1 to 4 ; fewer than 40% were in the size classes 5 to 9. During the growing cycle, mean numbers of peppers and weight per pepper in each size class were not statistically different (P = 0.05) among main treatments (T1, T2, T3, T4, T5). In size classes 1 to 9, there were significantly more peppers (P = 0.05) in P plots than in NP plots. Fruit parameter values decreased with successive picking and were significantly lower (P = 0.05) in the 5th picking and were higher in the P plots than in the NP plots (P = 0.05). Fertilization and fertigation resulted in higher values than non-fertilization.
In order to determine the possible effect of two storage temperatures on the quality and shelf life of Parvin mangoes (Mangifera indica L.), mature green fruits were stored for 15 days under 75 to 80% relative humidity and at 10.6° C (51° F) or 13° C (55° F) temperature. Then both groups were divided and exposed to one of two temperatures that prevail during marketing, 20° C (68° F) or 27°C (80° F), until ripe, just starting to soften (consumer eating stage). No significant differences were observed in fruit weight loss during storage. When ripe, the mangoes were not significantly different in skin color, anthracnose decay and stem-end rot decay. The most days required for ripening after storage (9.1) and the highest weight loss (15.8%) were observed in the 10° C/27° C treatment. Titrable acidity was relatively lower for all fruits exposed to a temperature of 27° C, and as a result higher values for °Brix acid ratio were obtained. Under similar conditions, quality Parvin mangoes from Puerto Rico could have an expected market shelf life of at least 7 days.
Red Spanish pineapple mature green fruits, were selected from the Land Authority's pineapple program and taken to the Food Technology Laboratory for a study of degreening. Field heat was removed for 24 h at three different temperatures: 45° F (7° C) in a controlled temperature and humidity chamber, 68° F (20° C) in a ripening room, and 78 - 82° F (26 - 28° C) in an open room. After 24 h, a l l the fruit were placed in the ripening room where either 1 or 2 doses of ethylene were applied. Fruits were then maintained in this ripening room for another 24 h after each application. After this procedure, the fruits were stored at 45° F and 75 - 8 5% humidity for 5 days, observed and analyzed. One additional group of 30-40 fruits was used as control and held without ethylene treatment at 45°F (7° C) in a controlled temperature and humidity chamber. Ethylene treatments did not affect the overall quality of the fruits, but increased the intensity of shell yellow color irrespective of the number of ethylene shots and the precooling temperatures. Fifty-nine percent of the control samples that were held without any ethylene application remained green. The storage of pineapple for 3 additional days at 68° F following the 45° F storage, made it possible for fruits to reach the yellow color (Full index) no matter the number of ethylene shots applied. This study indicates that mature green Red Spanish pineapples can be treated with ethylene gas before exportation to assure removal of the shell green pigment, thus making them more attractive to potential consumers.
A study was conducted on 2 storage temperatures (10.6° and 13° C), 4 storage intervals (1, 2, 3 and 4 weeks) and 2 market temperatures (20° C or 27° C) to assess differences in shelf-life and some quality components of Keitt mango, Mangifera indica L. Fruit exposed to the longer storage intervals showed a significant decrease in ripening time after storage under market conditions up to 4 days. This is also true for those stored at 13° C as compared to those stored at 10.6° C, with a 2.64-day period difference. The higher storage temperature caused some increase in anthracnose and stem-end rot. The longer the storage interval, or the ripening time after storage under market conditions, the greater was the final weight loss.
Size arrangements, percentage distribution of fresh harvested mature green tomatoes and vitamin A content were evaluated for plastic mulched-staked (PS), plastic mulched-nonstaked (PNS), non-mulched-staked (NPS), and nonmulched- nonstaked (NPNS) tomatoes under drip irrigation in wet, moist and dry treatments, respectively. Percentage distribution of number of fruits was highest in USDA fruit size class No. 6 for all treatments and subtreatments. For all treatments, the average fruit weight was highest during the second picking in the NPNS, NPS and PNS plots compared to the first picking in the PS plots. The dry treatment gave highest percentage of US grade I tomatoes in the NPNS and PS plots compared to that of the moist treatment in the NPS and the wet treatment in the PNS plots, respectively. The vitamin A content was highest in NPNS plots for wet and moist treatments, and in PS plots for dry treatment. The PS plots in the wet and moist treatments, and NPS plots in the dry treatment gave the lowest values of vitamin A content.
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