Factors Affecting Quality and Postharvest Properties of Vegetables: Integration of Water Relations and Metabolism

Abstract

Growing of vegetables in the field, harvesting, handling in the packing house and storage are events in the lifetime of vegetables that are analysed from the point of view of the complex series of physiological transitions taking place in each of these events. Water is the major factor limiting plant metabolism and plants have developed fascinating mechanisms to cope with this limiting factor. Therefore, water relations (water, pressure and osmotic potential) are used as criteria for discussing plant stress physiology aspects such as osmotic, elastic adjustment and cold acclimation, as well as mechanical stress when the vegetable is harvested and during handling in the packing house. Consequences for the storage potential and quality of the vegetable are discussed. After harvesting, the postharvest cell has the ability to complete a complex series of physiological transitions that will influence vegetable quality andfurther processing operations. Metabolic changes in the cytosol, cell membrane and cell wall are described.

Structural and chemical differences in the cell wall regions in relation to scale firmness of three onion (Allium cepa L.) selections at harvest and during storage

“…The differences in dry matter content, which may be due differences in fructan concentration, could result in an increase in cell water potential and cell turgor, which may lead to firmer plant tissue and increased postharvest lift. 13,32,33,34 In addition, nearly 90% of weight loss in onion bulbs during storage has been attributed to water loss. 35 Thus it may be possible that changes in firmness could be due to water loss and changes in turgor.…”

Effects of 1‐methylcyclopropene on oxidative damage, phospholipases and chilling injury in loquat fruit

“…It has been suggested that membrane lipids of chilling‐sensitive plants undergo phase transition from a liquid crystalline state to a solid gel phase at the critical temperature at which CI occurs. The formation of gel phase lipid is followed by a series of degradative processes leading to the loss of cellular compartmentation 10. Previous studies have shown that the degradation of membrane lipids is achieved by the concerted activities of a variety of phospholipases, including phospholipase D (PLD, EC 3.1.4.4) and phospholipase C (PLC, EC 3.1.4.3) 11.…”

Effect of chitosan-olive oil emulsion coating on quality of tomatoes during storage at ambient conditions

“…This water deficit during storage mainly affects the turgidity of fruit tissues, affecting the loss of this will affect several metabolic functions, but above all, changes in texture, leading to a loss of fresh product and affects the quality of its [35].…”