Color Atlas of Postharvest Quality of Fruits and Vegetables

Nunes, Maria Cecília do Nascimento

doi:10.1002/9780813802947

Cited by 87 publications

(84 citation statements)

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“…Moisture loss during storage results in a peach with a shriveled and dry appearance, and symptoms are aggravated by increasing storage time and temperature (Nunes, 2008). Weight loss was increased by prolonging storage time ( Figure 1); however, there were no significant differences between treatments at all determined times.…”

Section: Weight Lossmentioning

confidence: 80%

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Bal

2013

Chilean J. Agric. Res.

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Peach (Prunus persica [L.] Batsch) is a perishable product and its storage period may be extended by using different postharvest methods. For this purpose, peaches harvested at the commercial ripening stage were treated with individual and combined effects of putrescine (1 mM) and ultrasonic treatment (32 kHz for 10 min); postharvest storage quality of peach fruit was evaluated during storage at 0-1 °C for 28 d. Quality characteristics such as weight loss, fruit firmness, respiration rate, total sugar, total soluble solid content, titratable acidity, chilling injury, and decay rate were determined at the beginning and during the storage period at 1-wk intervals. The result showed that individual and combined effects of putrescine and ultrasonic treatment, when compared to control fruits, could increase peach fruit postharvest life by inducing resistance to different diseases and chilling injury with no noticeable effect on fruit quality attributes such as weight loss, total soluble solids, and total sugar. At the same time, a combined putrescine and ultrasound treatment was found to be more effective than other treatments in decreasing respiration rate and maintaining firmness and acidity. Peach storability could be extended with a combined putrescine and ultrasound treatment because it delays the ripening processes.

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Section: Weight Lossmentioning

confidence: 80%

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Bal

2013

Chilean J. Agric. Res.

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“…Furthermore, both glucose and fructose are glycoxidating agents and are capable of producing reactive compounds (Semchyshyn et al, 2014). The accumulation and concentration of sugars is dependent on several factors such as genotypes, type of tissues, developmental stages, and growing seasons (Hodges et al, 2006;Hounsome et al, 2008;Lee et al, 1970;Nunes, 2008;VandenLangenberg et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Seasonal Variation in Contents of Sugars in Different Parts of Broccoli

Bhandari¹,

Kwak²

2015

HST

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Seasonal variation in the contents of sugars (fructose, glucose, and sucrose) in the floret, leaf, and stem of broccoli were studied in ten commercial broccoli cultivars. Plants were grown in the spring and fall seasons in 2011. In both seasons, glucose was the major constituent, comprising about 50% of the total sugar content in the floret and leaf tissue of most cultivars, whereas the broccoli stem showed an unusual pattern of accumulation. Sucrose exhibited greater cultivar dependency as well as seasonal variation compared to fructose and glucose in floret and leaf tissues. The floret tissue had a higher total content of sugar in the spring compared to the fall due to an increase in glucose and fructose. However, most of the leaf and stem tissues of broccoli had a higher total sugar content in the fall compared to the spring. Furthermore, stem and leaf tissues possessed a relatively higher total sugar content compared to floret tissue in both seasons. 'Grandeur' broccoli contained a significantly greater amount of total sugar in both floret and leaf tissues in both seasons, whereas 'YuDoRi No.1' broccoli exhibited the highest total content of sugar in stem tissue. At overall, the results showed significant influences of genotype, plant part and growing season on sugar content in broccoli.

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“…Raspberries are among the most perishable small fruits, and maximum shelf life is expected to be 2-7 days when held at temperatures from −0. at 0 • C [4]. Finally, fluctuating temperatures often encountered during shipping and distribution of FFVs may also result in increased loss of quality and reduced shelf life [8].…”

Section: Unpublished Data)mentioning

confidence: 99%

“…For example, depending on the cultivar, blackberries stored continuously at 2 • C had a shelf life of 4-10 days, whereas exposure to 5 • C reduced their shelf life by half [3]. 'Chester Thornless' blackberries stored at 0 • C had 4 days of shelf life and retained better visual quality for longer periods of time when compared with fruit stored at 5, 10, 15 and 20 • C, which maintained an acceptable appearance during approximately 1 or 2 days [4]. The quality of blueberries stored continuously at 2 • C was acceptable up to 11 days, whereas retail quality was reduced to 3 days after holding the berries 4 days at 21 • C [5].…”

Section: Unpublished Data)mentioning

confidence: 99%

Improvement in fresh fruit and vegetable logistics quality: berry logistics field studies

Nunes

Nicometo

Émond

et al. 2014

Phil. Trans. R. Soc. A.

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Shelf life of fresh fruits and vegetables is greatly influenced by environmental conditions. Increasing temperature usually results in accelerated loss of quality and shelf-life reduction, which is not physically visible until too late in the supply chain to adjust logistics to match shelf life. A blackberry study showed that temperatures inside pallets varied significantly and 57% of the berries arriving at the packinghouse did not have enough remaining shelf life for the longest supply routes. Yet, the advanced shelf-life loss was not physically visible. Some of those pallets would be sent on longer supply routes than necessary, creating avoidable waste. Other studies showed that variable pre-cooling at the centre of pallets resulted in physically invisible uneven shelf life. We have shown that using simple temperature measurements much waste can be avoided using ‘first expiring first out’. Results from our studies showed that shelf-life prediction should not be based on a single quality factor as, depending on the temperature history, the quality attribute that limits shelf life may vary. Finally, methods to use air temperature to predict product temperature for highest shelf-life prediction accuracy in the absence of individual sensors for each monitored product have been developed. Our results show a significant reduction of up to 98% in the root-mean-square-error difference between the product temperature and air temperature when advanced estimation methods are used.

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Color Atlas of Postharvest Quality of Fruits and Vegetables

Cited by 87 publications

References 0 publications

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Effects of exogenous polyamine and ultrasound treatment to improve peach storability

Seasonal Variation in Contents of Sugars in Different Parts of Broccoli

Improvement in fresh fruit and vegetable logistics quality: berry logistics field studies

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