Effect of Storage Temperatures on the Physiological and Biochemical Properties of Hylocereus Polyrhizus

Punitha, V.N.; Boyce, A. Nasrulhaq; Somasundram, Chandran

doi:10.17660/actahortic.2010.875.16

Cited by 14 publications

(11 citation statements)

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“…CPPU treated fruit not only had an increase in bract thickness and fruit firmness at harvest but also maintained this trend at 5 • C and at 20 • C storage period (Tables 1 and 2). Previous studies have shown that low temperatures could slow down the fruit softening of H. polyrhizus and H. undatus during storage [8][9][10]12,13]. Furthermore, Freitas and Mitcham [10] indicated that perforated packaging had no effect on fruit firmness, which is similar to our results that no PE bag packaging and packaging with/without perforated PE bags did not influence the bract thickness and firmness either in the CPPU treated or the control fruit (Table 2).…”

Section: Discussionsupporting

confidence: 89%

“…Alternatively, a lower storage temperature is applied effectively for reducing respiration rates, water loss, ethylene sensitivity, and decay occurrence, resulting in a longer storage life for fresh horticultural products [7]. However, pitaya fruits are very susceptible to chilling injury (CI) if they are stored at 0 • C for 12 to 15 days, or for up to 21 days at 6 • C, leading to fruit decay, weight loss, bract browning, peel desiccation, and fruit softening [6,8,9]. Thus, a storage temperature between 5 • C and 10 • C is recommended to avoid chilling injury depending on pitaya fruit varieties [8,[10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Preharvest Application of CPPU and Perforated Packaging on the Postharvest Quality of Red-Fleshed Pitaya (Hylocereus polyrhizus sp.) Fruit

Chang

2021

Horticulturae

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The objective of this study was to investigate the effect of the preharvest application of forchlorfenuron (CPPU) and perforated polyethylene bag packaging (PPE) on maintaining the postharvest quality of red-fleshed cv. ‘Da-Hong’ pitaya (Hylocereus polyrhizus sp.) fruit. On the flowering day, 100 mg·L−1 CPPU was sprayed on the bracts and water was used as the control. After harvest, all fruits were divided into three package treatments, which were packed without bags, packed with and without PPE bags, and stored at 5 ± 0.5 °C and 90 ± 5% relative humidity for 21 days, followed by 7 days at 20 °C and 75 ± 5% relative humidity without bags for quality evaluation. Significantly higher bract thickness (2.26 vs. 1.44 mm), longer fruit length (120.5 vs. 109.04 mm), and greater firmness (1.56 vs. 1.04 kg·cm−2) were recorded for the CPPU treated fruit at harvest. Preharvest application of CPPU with perforated packaging resulted in significantly greener bracts, a lower yellow index, fewer chilling incidences, and a lower decay ratio, but there was a slight decrease in respiration rate during cold storage at 5 °C for 21 days. However, all criteria reached the threshold when fruits were transferred to 20 °C for 7 days. In conclusion, preharvest CPPU application plus perforated packaging is the best combination for the long-term storage of red-fleshed pitaya fruit at 5 °C.

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Section: Discussionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Effect of Preharvest Application of CPPU and Perforated Packaging on the Postharvest Quality of Red-Fleshed Pitaya (Hylocereus polyrhizus sp.) Fruit

Chang

2021

Horticulturae

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“…Storage at low temperatures reduces fruit metabolism and delay senescence. Low storage temperatures have been previously reported to delay softening and loss of acidity during storage of H. undatus and H. polyrhizus fruit Punitha et al, 2010). These authors reported that H. undatus harvested 40 days after flowering and stored for 14 days at 5 ºC had no change in firmness or titratable acidity during cold storage, whereas fruit stored at 20 ºC for 14 days had a 32 % reduction in firmness and 11 % decrease in titratable acidity .…”

Section: Resultsmentioning

confidence: 98%

Quality of pitaya fruit (Hylocereus undatus) as influenced by storage temperature and packaging

Freitas

Mitcham²

2013

Sci. agric. (Piracicaba, Braz.)

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Pitaya (Hylocereus undatus) is an exotic non-climacteric fruit that reaches its best eating quality when harvested ripe, decreasing thereafter during storage. Our objectives were to determine the best combination of storage temperature and use of perforated plastic bags to maintain the postharvest quality of the fruit. Fruits were stored at 5, 7, or 10 ºC with and without a perforated plastic bag for 20 days, followed by five days at 20 ºC without the bag for shelf-life determination. Storage at 5 ºC, followed by 7 ºC maintained better visual appearance of the pitaya fruit after 20 days, by reducing decay incidence and severity, and maintaining greener bracts compared with fruit stored at 10 ºC. Pitaya fruit stored at 5 ºC without a perforated plastic bag showed no decay after storage and shelf-life. In general, higher temperatures and the use of a perforated plastic bag increased decay incidence, as well as decay severity after storage and shelf-life conditions. At all temperatures, fruit stored in a perforated plastic bag had lower weight loss during storage. After shelf-life, weight loss was highest in fruit stored at higher temperatures. Storage of fruits at 5 ºC resulted in minor chilling injury symptoms in the outer flesh tissue, close to the peel. Storage at 5 ºC without a perforated plastic bag was the best condition to maintain the postharvest quality of the pitaya fruit.Keywords: chilling injury, decay, dragon fruit, pitahaya, weight loss IntroductionPitaya (Hylocereus undatus) is an exotic fruit also known as pitahaya, dragon fruit, strawberry pear, and thang. It is a member of the Cactaceae family, and native to the tropical forest regions of Mexico and Central and South America (Mizrahi et al., 1997). Pitaya is a recently cultivated fruit with important nutritional properties that has been commercialized and consumed in many parts of the world Wybraniec and Mizrahi, 2002;Bellec et al., 2006). H. undatus is a medium to large berry with red peel and green or red fleshy scales. The flesh is sweet and white with numerous tiny black seeds, and is consumed fresh or used for juice, jellies, marmalades, jams, wine, and beverages (Wybraniec and Mizrahi, 2002;Chuah et al., 2008).Pitaya is a non-climacteric fruit that reaches the best eating quality when harvested ripe, decreasing thereafter during storage Chien et al., 2007). Being a newly cultivated crop, there have been limited studies focused on extending the postharvest quality of the pitaya fruit To et al., 2002;Chien et al., 2007;Wall and Khan, 2008;Chutichudet and Chutichudet, 2011). Therefore, additional research-based information is needed to develop postharvest techniques that maintain fruit quality and increase fruit availability in the marketplace.The main postharvest problems of the pitaya fruit are mechanical injury, chilling injury, decay, and water loss Wall and Khan, 2008;Chandran, 2010). Mechanical injury leads to the development of sunken areas from increased water loss. This injury can be avoided by harvesting fruit at the approp...

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“…The decrease in fruit firmness delayed by four weeks storage at 10 °C in both the transgenic RNAi ACO1-21 and wild type tomato fruit. However, they showed a sharp decrease in firmness after transferred the fruit to room temperature 28 °C ( Fig.2 A and B).This result may be related to low temperature storage that leaded to delay softening pitaya fruit during storage (20).…”

Section: Effects Of Storage Temperature On Firmnessmentioning

confidence: 93%

Comparative study of quality changes in Lowland Transgenic RNAiACO1(T2) Tomato Fruit during Storage at Ambient and Low Temperature

Najat¹,

Maizom²,

Zamri³

et al. 2018

IJCTR

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Tomatoes (Solanum lycopersicum L.) are sensitive to the low temperature and easy to be subjected to chilling injury, which causes fruit ripening disorder. This study aimed to investigate the effects of the low temperature on development internal CI symptoms of the wild type and transgenic RNAi ACO1-21 tomato fruit during prolonged storage. This study focuses on the efficacy down regulating ACO1 gene tomato on its quality during the cold storage as comparison to wild type tomato fruit. Tomato fruit was firstly stored at 10° C for 28 days, followed by ripening at 28°C for 10 and 18 days in non-transgenic and lowland transgenic tomato fruit respectively. Chilling injury symptoms such as pitting was observed with more sheet pitting and deeper peel depression in non-transgenic tomato fruit after transferred to ambient temperature (28°C). However, no significant injury and cells were a normal appearance of transgenic RNAi ACO1-21 tomato fruit at the same storage conditions. The results also showed that fruit of lowland transgenic RNAiACO1-21 tomato experienced a significant delayed in skin color development, weight loss and reduced firmness loss compared to the non-transgenic tomato fruit. Furthermore, the transgenic RNAiACO1-21 tomato fruit stored at 10 ºC retain shelf life for 18 days at ambient temperature without any spoilage from chilling injury (CI). While, non-transgenic retain shelf life only 4 days. Thus it may be concluded that the Lowland transgenic RNAiACO1-21 able to delay the softening process and further storage at low temperature extended the postharvest life and maintained the quality of the tomato fruit.

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Effect of Storage Temperatures on the Physiological and Biochemical Properties of Hylocereus Polyrhizus

Cited by 14 publications

References 0 publications

Effect of Preharvest Application of CPPU and Perforated Packaging on the Postharvest Quality of Red-Fleshed Pitaya (Hylocereus polyrhizus sp.) Fruit

Effect of Preharvest Application of CPPU and Perforated Packaging on the Postharvest Quality of Red-Fleshed Pitaya (Hylocereus polyrhizus sp.) Fruit

Quality of pitaya fruit (Hylocereus undatus) as influenced by storage temperature and packaging

Comparative study of quality changes in Lowland Transgenic RNAiACO1(T2) Tomato Fruit during Storage at Ambient and Low Temperature

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