Forced air cooling delays pericarp browning and maintains post-harvest quality of litchi fruit during cold storage

Shilpa, .; Mahajan, B. V. C.; Singh, N. P.; Bhullar, K. S.; Kaur, Simrit

doi:10.1007/s11738-022-03405-7

Cited by 5 publications

(3 citation statements)

References 24 publications

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“…The supernatant was collected for the analysis of total soluble solids, titratable acidity, and ascorbic acid. Total soluble solids were measured with a digital refractometer [ 22 ].…”

Section: Methodsmentioning

confidence: 99%

“…The most important point is that a linear model was applied using principal component analysis and multiple linear regression to banana browning areas and characteristic indices, indicating that it is feasible to predict banana quality based on changes in the browning area, which could be a rapid and non-destructive detection of banana quality during storage [ 19 ]. However, there are few reports regarding the application of this approach to litchi [ 20 , 21 , 22 ]. These difficulties make the comprehensive evaluation of litchi storage quality necessary.…”

Section: Introductionmentioning

confidence: 99%

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Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage

Kan

Jiang

et al. 2023

Foods

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The primary cause for the limited shelf life of litchi fruit is rapid pericarp browning and decay. This study aims to evaluate the storability of 50 litchi varieties and establish a linear regression model for pericarp browning and decay based on 11 postharvest physical and chemical indices after 9 days of storage at room temperature. The results indicated that the average value of the browning index and decay rate significantly increased to 3.29% and 63.84% of 50 litchi varieties at day 9, respectively. Different litchi varieties showed different variations in appearance indicators, quality indicators, and physiological indicators. Furthermore, principal component analysis and cluster analysis revealed that Liu Li 2 Hao exhibited the highest resistance to storage, whereas Dong Long Mi Li, Jiao Pan Li, E Dan Li 2 Hao, and Ren Shan Li were not resistant. Stepwise multiple regression analysis further demonstrated that the factors were highly correlated with the decay index, with a partial correlation coefficient of 0.437 between the effective index and the decay index. Therefore, pericarp thickness, relative conductivity, pericarp laccase activity, and total soluble solids were significant indicators for the comprehensive evaluation of litchi browning and decay, and relative conductivity was the significant determinant causing fruit browning. These findings provide a new perspective on the sustainable development of the litchi industry.

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“…The supernatant was collected for the analysis of total soluble solids, titratable acidity, and ascorbic acid. Total soluble solids were measured with a digital refractometer [ 22 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage

Kan

Jiang

et al. 2023

Foods

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“…It was the highest (13.0 lb force) in FAC followed by HC (12.40 lb force) treatment; whereas, minimum (10.73 lb force) was noticed in the control fruits. FAC has been reported to reduce the softening of fruits during storage due to delayed metabolic activities of fruits as a result of precooling (Shilpa et al 2022).…”

mentioning

confidence: 99%

Evaluation of precooling methods for shelf-life enhancement of pear (Pyrus spp.) fruits under ambient storage

et al. 2023

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Patharnakh pear fruits were freshly harvested at the physiological maturity during second week of July and subjected to different precooling treatments, viz. Hydrocooling (HC), Forced Air Cooling (FAC) and Evaporative Cooling (EC). The effect of these methods on fruit shelf-life and quality attributes under ambient conditions was investigated during the year 2021–22 at Punjab Horticultural Post harvest Technology Centre, Punjab Agricultural University, Ludhiana, Punjab. In all treatments, temperature of fruit pulp was regularly checked with digital pulp thermometer until a constant temperature was accomplished. Thereafter, the fruits were packed in corrugated fibre board boxes of 2 kg capacity and stored at ambient conditions (28–32°C and 70–80% relative humidity). The stored samples were assessed, periodically, at 5 days interval till 20 days for physiological and biochemical parameters. The results of the study revealed that FAC maintained lower physiological weight loss, spoilage and retained higher fruit firmness, sensory quality score, juice TSS, total sugars, acidity, vitamin C and total phenolic content during storage compared to the control. This method is an effective approach for maintaining the post-harvest shelf-life of perishable pear fruits for about 15 days in comparison to 10 days in the untreated control fruits.

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Machine Learning-Based Remote Monitoring and Predictive Analytics System for Apple Harvest Storage: A Statistical Model Based Approach

Babu,

Sengupta,

Rao

et al. 2024

Studies in Computational Intelligence

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Forced air cooling delays pericarp browning and maintains post-harvest quality of litchi fruit during cold storage

Cited by 5 publications

References 24 publications

Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage

Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (Litchi chinensis Sonn.) Cultivars at Room Temperature Storage

Evaluation of precooling methods for shelf-life enhancement of pear (Pyrus spp.) fruits under ambient storage

Machine Learning-Based Remote Monitoring and Predictive Analytics System for Apple Harvest Storage: A Statistical Model Based Approach

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