Control of degreening in postharvest green sour citrus fruit by electrostatic atomized water particles

Abstract

K e y w o r d s : e l e c t r o s t a t i c a t o m i z e d w a t e r p a r t i c l e s , g r e e n s o u r

Combination of ethrel and antiseptic medium flow of micro‐circulating improves shelf‐life quality of kiwifruit after long‐term controlled atmosphere storage

“…However, following combined treatments with O 3 , H 2 O 2 and NA, the integrity was relatively well maintained. In addition, the ethrel greenness in fresh fruit was likely associated with the transformation of degraded chlorophyll into pheophytin (Rocculi et al, 2005), as well as a decrease in starch content (Yamauchi et al, 2014). These results further implied that the combined treatment of ethrel and aerosolized ozone holds excellent potential in postponing senescence and maintaining overall visual quality in kiwifruit.…”

“…In addition, the ethrel + O 3 ‐treated fruit was denser and more colorful, which was evident in the reduction values of L * (38.36–49.37) and b * (15.97–19.43) and the increase in a * value (−2.28 to −3.17) (Figure 3b–d). The decreased greenness in fresh fruit was likely associated with the transformation of degraded chlorophyll into pheophytin (Rocculi et al, 2005), as well as a decrease in starch content (Yamauchi et al, 2014). These results further implied that the combined treatment of ethrel and aerosolized ozone holds excellent potential in postponing senescence and maintaining overall visual quality in kiwifruit.…”

Sustainable Postharvest Treatments for Prolonging Asparagus (Asparagus officinalis L.) Shelf Life by Minimizing the Development of Physiological Disorders

“…EAWP (also known as electrospray or electro-hydrodynamic atomization) treatment is a postharvest technique that has been shown to prolong the storage life of fruits and vegetables. − An illustration of an electrostatic atomization device has been given by Ma et al In general, EAWP machines produce water particles with diameters of about 10–100 μm, which are formed by the electrostatic atomization of condensed moisture by applying a high voltage between the discharge electrode and ground electrode. , The produced EAWPs contain ROS (i.e., superoxide anion (O 2 •– ) and hydroxyl radicals ( • OH)) which have been shown to participate in the mechanisms of plant response to adverse environmental conditions, the regulation of plant cellular metabolism, and produce ripening. ,, EAWP treatment has been shown to maintain the quality of green asparagus spears during 24 days of storage at 4 °C and 90% RH (Table ). Specifically, EAWP treatment resulted in asparagus quality maintenance by significantly reducing the respiration rate, ethylene production, and weight loss compared with the control spears.…”

“…•− ) and hydroxyl radicals ( • OH)) 101 which have been shown to participate in the mechanisms of plant response to adverse environmental conditions, the regulation of plant cellular metabolism, and produce ripening. 32,101,105 EAWP treatment has been shown to maintain the quality of green asparagus spears during 24 days of storage at 4 °C and 90% RH 32 (Table 3).…”

Estudo dos pontos críticos na cadeia de beneficiamento e seus efeitos na qualidade e conservação de lima ácida \'Tahiti\'

“…A degradação de clorofila se inicia com a remoção da cadeia lateral pela clorofilase, que catalisa a quebra de clorofila a em clorofilida e fitol SRILAONG et al, 2011). A degradação da clorofila na casca de citros, é um dos principais fatores de deterioração desses frutos quando armazenados (NAOKI YAMAUCHI et al, 2014). Tempo de armazenamento (Dias) dias em temperatura ambiente (25 °C ± 1 °C e 75-80% UR).…”