Effect of maturity stages and postharvest treatments on physical properties of apple during storage

Ganai, Shaiq Ahmad; Ahsan, Hafiza; Tak, Afshan; Mir, Mohammad Amin; Rather, A. H.; Wani, Sajad Mohd

doi:10.1016/j.jssas.2016.07.001

Cited by 11 publications

(8 citation statements)

References 10 publications

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“…Several studies conducted on the storage of fruits have observed that during storage, the water present in the fruit continuously evaporates [ 35 , 38 ]. Thus, the skin of the fruit shrinks and produces rough surfaces, resulting in decreased gloss values [ 12 ]. Further, it has also been observed that the skin of the fruits remains soft and firm in the initial days of storage, and later on, it became loose and shriveled, as a result of which it is less acceptable.…”

Section: Resultsmentioning

confidence: 99%

“…Consumers do not like light weight, colorless, and shriveled fruits. In the past several years, numerous studies have been conducted to improve the quality of apples during storage using various treatments [ 8 , 9 , 10 , 11 , 12 , 13 ]. Moreover, consumers generally purchase apples on the basis of their appearance, only because at that time, their other quality parameters such as taste, acidity, total soluble solids content, etc.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest quality assessment of apple during storage at ambient temperature

Ahmad

Zaidi

Arshad

2021

Heliyon

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In this study, the physical and chemical quality attributes of apples were measured experimentally during the storage after harvesting, using well-defined procedures and techniques. Overall quality index (OQi) models were formulated in terms of measured quality attributes. Firmness (F) and total soluble solids (TSS) varied from 11.88 AE 0.25 to 7.68 AE 0.24 N and 14.1 AE 0.1 to 12.7 AE 0.1 % Brix, respectively, whereas acidity and density varied from 0.163 AE 0.003 to 0.081 AE 0.001 % and 0.995 AE 0.003 to 0.951 AE 0.004 gm/cm 3 , respectively. The gloss values at 45 and 60 angles of incidence were found to be in the range of 7.9 AE 0.2 to 4.1 AE 0.3 and 6.8 AE 0.1 to 2.5 AE 0.3, respectively whereas, the Hunter color values L, a, b were found to be in the range of 51.75 AE 1.33 to 57.01 AE 0.98, 24.20 AE 0.86 to 30.12 AE 1.13, and 19.53 AE 1.61 to 22.96 AE 1.12, respectively. Formulated models were validated with the sensory scores. OQi predicted by the Model ML2 was found to be in consonance with the variation in the sensory overall quality scores. The OQi, as per the model ML2, was estimated as the ratio of the product of the constant C (265.5), acidity (A), and firmness (F) to the mod of the product of Hunter color values a and b. Finally, the predicted values of OQi were correlated with the measured quality parameters to check the possibility of predicting OQi non-destructively by using any one of those measured attributes during the storage.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Postharvest quality assessment of apple during storage at ambient temperature

Ahmad

Zaidi

Arshad

2021

Heliyon

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“…This might have contributed to the high weight loss of cactus pear fruits in the storage period which might be associated with might be the relatively continuous higher respiration and water loss subsequently to shriveling and softening of fruits (Proulx et al, 2005). This result was in conformity of the Tefera et al (2007), Khorshidi et al (2010) and Ganai et al (2016) on different fruits, where fruit weight loss was more pronounced in ambient storage than in cold storage reports.…”

Section: Weight Lossmentioning

confidence: 66%

Postharvest Changes in Weight and Sugar Content of Cactus Pear [Opuntia Ficus-indica (L.) Mill.] Fruit under Integrated Handling Practices

Adilu

Woldetsadik

Fitiwi

2020

International Journal of Fruit Science

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The experiment was conducted to determine the effect of integrated postharvest chemical, packaging and storage treatments on weight loss and sugar content of cactus pear fruits. The treatments were factorial combinations of chemical (Control, 0.022 mM Salicylic Acid, and 27 mM CaCl 2 ), two packaging (unpackaged and packaged with polyethylene sheet) and two storage condition (ambient and evaporative cooler (EC)) in completely randomized design with three replications. Temperature and relative humidity of storage environments, weight and decay loss, and reducing and total sugar content of cactus pear fruits were recorded during 21 days of storage. EC significantly maintained parameters of cactus pear fruits tested by reducing mean temperature 2.81°C and increasing relative humidity by 11%. Packaging also reduced weight and decay loss and maintained sugar contents. Similarly, CaCl 2 treatment enabled better retention of weight and sugar content of cactus pear fruits followed by Salicylic acid. Hence, integrated use of CaCl 2 , packaging and EC are recommended to maintain lower weight and decay loss and higher reducing and total sugar contents and to extending shelf life of cactus pear fruits.

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“…Progressive apple growers and traders can easily and quickly measure apple firmness with an affordable, hand-held penetrometer. During maturation, apple firmness declines and other quality parameters such as sugar and organic acid contents and skin colour improve (Ganai et al 2018;Garcıá et al 1995;Musacchi and Serra 2018). An important factor influencing the bruise susceptibility of apples is the maturity stage at harvest (Table 3).…”

Section: Optimum Harvest Date (Ohd) (Maturity Stage)-an Important Fac...mentioning

confidence: 99%

Orchard management strategies to reduce bruises on apples in India: a review

Golombek

Blanke

2022

Vegetos

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India is the fifth-largest apple producer in the world with more than 2 MT per year. Mechanical damage such as bruises of apples (Malus domestica Borkh.), which can result in considerable wastage and decline in quality, is a major problem of the apple industry. On-site investigations of apple orchard management strategies to reduce bruises in Northern India were conducted by the first author in collaboration with the University of Bonn. The apple industry including the farmers is in a continuous process of reducing losses caused by mechanical damage. Apple bruises can develop along the whole value chain. Orchard management offers countermeasures to reduce bruise susceptibility of the apples. At harvest, bruises can be caused by impact and compression forces due to unsuitable practices. This review explains the formation and development of bruises, followed by the causes of mechanical damage and orchard management measures to reduce or avoid bruises, with particular regard to India. The orchard management measures include crop load management, fruit water status and nutrient composition, maturity stage, harvest time later in the day, gentle harvest methods, packing into soft, padded bins and careful transport of the apple bins out of the orchard.

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Effect of maturity stages and postharvest treatments on physical properties of apple during storage

Cited by 11 publications

References 10 publications

Postharvest quality assessment of apple during storage at ambient temperature

Postharvest quality assessment of apple during storage at ambient temperature

Postharvest Changes in Weight and Sugar Content of Cactus Pear [Opuntia Ficus-indica (L.) Mill.] Fruit under Integrated Handling Practices

Orchard management strategies to reduce bruises on apples in India: a review

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