Effect of slicing and controlled-atmosphere storage on the ascorbate content and quality of strawberries and persimmons

Wright, Kimberly Palmer; Kader, Adel A.

doi:10.1016/s0925-5214(96)00061-0

Cited by 135 publications

(73 citation statements)

References 16 publications

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“…High CO 2 at injurious concentrations for the commodity may reduce AA by increasing ethylene production and, thus, the activity of ascorbate peroxidase. Wright and Kader (1997) studied the fresh-cut products of strawberries and persimmons for 8 days CA (2 kPa O 2 , air+12 kPa CO 2 , or 2 kPa O 2 +12 kPa CO 2 ) at 0°C and found that the post-cutting life based on visual quality ended before significant losses of vitamin C occurred. Nutritional quality of broccoli florets were evaluated during storage at 4°C in air or CA of 2 kPa O 2 + 6 kPa CO 2 .…”

Section: Storagementioning

confidence: 99%

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Lee

Kader

2000

Postharvest Biology and Technology

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Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O 2 and/or up to 10% CO 2 atmospheres; higher CO 2 levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products.

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Section: Storagementioning

confidence: 99%

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Lee

Kader

2000

Postharvest Biology and Technology

Self Cite

1,877

117

1,088

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“…Overall visual quality (OVQ) was scored based on a modification of the nine-point hedonic scale reported by Wright and Kader (1997): 9 = excellent, extremely fresh; 7 = very good, marketable; 5 = good, limit of marketability; 3 = fair, limit of usability; 1 = poor, unusable. The following sensory quality attributes were also evaluated according to Gómez-López et al (2008): off-odor (1 = none, 3 = acceptable, 5 = severe); flavor (1 = fresh, 3 = acceptable, 5 = spoiled); texture (1 = fresh, 3 = acceptable, 5 = spoiled).…”

Section: Storage Studymentioning

confidence: 99%

Effect of CaO Treatment on Quality Characteristics and Storage of Mulberry (Morus alba L.) Fruits in Yecheon

Yang¹,

Kim²

2015

HST

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The effects of aqueous calcium oxide (CaO) treatment on the quality characteristics and shelf life of mulberry (Morus alba L.) were investigated. Mulberry fruits were immersed in 0, 0.5, 1, and 2 g･L -1 CaO solutions for 0, 1, 3, 6, and 12 min. Mulberries were then rinsed with potable tap water for 1 min and stored at -1°C for 14 days. CaO treatment was effective at promoting the retention of titratable acid, pH, and ascorbic acid as well as total flavonoid contents. CaO concentration and treatment time were significant factors affecting the sensory qualities of the fruits, including off-odor, flavor, and texture. For shelf life determinations, the total bacterial count was reduced by CaO treatment so that the samples treated with 1 g･L -1 CaO for 12 min had bacterial levels at 14 days comparable to those of the control at 4 day, and no coliform group was detected after CaO treatment. These results indicate that calcium oxide treatment is a promising approach for the preservation of mulberry fruit.

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“…O caqui apresenta particularidades que garantem sua boa aceitação no mercado (SIMÃO, 1998) e dentre elas podem-se citar o excelente sabor, a aparência atraente e a elevada qualidade nutricional, pois é boa fonte de fibras, carboidratos (VASCON-CELOS, 2000), vitaminas e sais minerais (WRIGHT; KADER, 1997), além do fato de a cultura deste fruto apresentar extraordinária adaptação às condições edafoclimáticas brasileiras (PENTEADO, 1986). No entanto, sua colheita é concentrada em três meses do ano, sendo que este fato e a falta de informações consistentes de como armazenar e transportar os frutos, tornam-se fatores limitantes da expansão da cultura, acarretando perdas no final do processo produtivo bem como durante a comercialização do fruto (DONAZZOLO; BRACKMANN, 2002).…”

Section: Introductionunclassified

Firmeza de caqui 'Giombo' submetido à aplicação pós-colheita de cloreto de cálcio

et al. 2011

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RESUMO -Este trabalho teve por objetivo avaliar o efeito da aplicação pós-colheita do cloreto de cálcio na firmeza de caquis 'Giombo', destanizados ou não. Os frutos foram colhidos manualmente com aproximadamente 50% da coloração verde, transportados para o Laboratório, onde foram selecionados, higienizados e imersos em água (T1= controle), e em solução de cloreto de cálcio, por 10 minutos, nas seguintes concentrações: T2 =0,5% CaCl 2 ; T3 =1,0% CaCl 2 ; T4 =2,0% CaCl 2 ; e T5 =3,0% CaCl 2. Em seguida, foram acondicionados em bandejas de poliestireno expandido, revestidas por filme plástico de polietileno de baixa densidade (PEBD). O armazenamento foi a 0 ºC e 85-90% UR, por 35 dias, com análise a cada 7 dias quanto à perda de massa, firmeza e atividade das enzimas poligalacturonase (PG) e pectinametilesterase (PME). Os frutos da testemunha do caqui não destanizado apresentaram, em média, a menor perda de massa e a maior manutenção da firmeza. Os frutos submetidos às diferentes concentrações de cálcio apresentaram as maiores atividades de PME no final do período de avaliação, sem diferença entre os tratamentos. Frutos não destanizados apresentaram menores atividades de PG quando comparados aos destanizados. A aplicação do cloreto de cálcio não apresentou incremento positivo na manutenção da qualidade e da firmeza dos caquis 'Giombo'. Termos para indexação: Diospyrus kaki ., destanização, poligalacturonase e pectinametilesterase. FIRMNESS OF 'GIOMBO' PERSIMMON SUBMITTED TO THE POSTHARVEST APPLICATION OF CALCIUM CHLORIDEABSTRACT-The effect postharvest application of calcium chloride was evaluated about the firmness of 'Giombo' persimmon. The fruits were harvest manually with the fruit ripe middle and with approximately 50% of the green coloration. The fruits without adstringency and adstringent were immersed in water (T1 = it controls), and in solution of calcium chloride for 10 minutes. The evaluated concentrations were: T2 =0.5% CaCl2, T3 =1.0% CaCl2, T4 =2.0% CaCl2 and T5 =3.0% CaCl 2 . The fruits were packed in expanded polystyrene (EPS) trays, covered by low densidy polyethylene (LDPE) and stored under refrigeration to the 0ºC (85-90%UR%). It was evaluated the weight loss, firmness, polygalacturonase (PG) and pectinametylesterase (PME) enzymes activity. The persimmon control fruits with adstingency, presented, on average, to smallest weigth loss and the largest firmness The fruits submitted to the concentrations of calcium presented the largest PME activities in the end of the evaluations without difference among the treatments. Fruits with adstingency showed smaller PG activities of PG when compared to without adstingency. Calcium chloride application didn't showed positive increment in the quality maintenance of the firmness 'Giombo' persimmon.

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Effect of slicing and controlled-atmosphere storage on the ascorbate content and quality of strawberries and persimmons

Cited by 135 publications

References 16 publications

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Effect of CaO Treatment on Quality Characteristics and Storage of Mulberry (Morus alba L.) Fruits in Yecheon

Firmeza de caqui 'Giombo' submetido à aplicação pós-colheita de cloreto de cálcio

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