Heat Treatment at 38 °C and 75–80 % Relative Humidity Ameliorates Storability of Cactus Pear Fruit (Opuntia ficus-indica cv “Gialla”)

D’Aquino, Salvatore; Chessa, I.; Schirra, M.

doi:10.1007/s11947-013-1111-y

Cited by 11 publications

(4 citation statements)

References 20 publications

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“…These low ethylene emission rates showed that the cactus pear presented with a suppressed-climacteric pattern in ethylene production, and its metabolism decreased at low temperatures. The results of this study were in accordance with others [22,25], which showed that the ethylene production of cactus pear fruit was low under cold conditions, but the increase in temperature to 20 • C caused an increase in ethylene production up to ten times higher.…”

Section: Ethylene and Co 2 Productionsupporting

confidence: 92%

“…In this sense, cactus pear fruit from the 'Orito' cultivar showed an acceptable quality and marketability because the loss of firmness did not occur during cold storage, but rather its increase and firmness loss during shelf life conditions was very low compared to that other fruit such as tomato (55%), apricot (72%), or lemon (26%) under similar conditions [28]. The results of this study are in accordance with other authors [22,25] who obtained that cold storage prevented firmness loss in cactus pear fruit, and this rapidly declined when fruit was kept at 20 • C. Levels of sugars are an important factor in determining the taste of ripe flesh fruit. In cactus pear fruit, the main sugar is glucose, followed by fructose, with levels at harvest in a range of 103-144 g L −1 of glucose and 57-88 g L −1 of fructose [29].…”

Section: Fruit Quality Parameterssupporting

confidence: 90%

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Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

et al. 2021

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Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.

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Section: Ethylene and Co 2 Productionsupporting

confidence: 92%

Section: Fruit Quality Parameterssupporting

confidence: 90%

Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

et al. 2021

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“…Heat treatment has been popularly researched because it can increase tolerance to subsequent chilling (Yang et al., 2009) and reduce pathogen levels and disease development in several fruits (D’Aquino et al., 2014). The hardness of apples treated with 38°C for 3 ~ 4 d was higher than the control (Klein & Lurie, 1990).…”

Section: Introductionmentioning

confidence: 99%

Effect of heat treatment on the quality and energy metabolism in “Golden Delicious” apple fruit

Kong²,

2021

J Food Biochem

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The effect of heat treatment on fruit firmness and related enzymes, acidity and related enzymes, and energy metabolism on postharvest apple fruit was investigated. Results showed that heat treatment prevented softening at the early stage and maintained acidity. Compared with the control, heat treatment markedly inhibited the transcript level of MdcyME1–3 but improved the transcript level of MdPG3 and MdGAL1, thus heat‐treated fruit exhibited higher activity of polygalacturonase (PG) and β‐galactosidase (β‐Gal). Moreover, levels of energy charge in heat‐treated fruit were significantly higher than that in the control fruit. These results suggested that β‐Gal played an important role in apple fruit softening at the later storage, and heat treatment maintained acidity and energy metabolism while enhanced the activity of cell wall enzymes. Practical applications To reveal the mechanism of energy metabolism affecting fruit softening and change in fruit acidity, the enzyme activity and gene expression of apple fruits after heat treatment were studied. By comparing the heat treatment group with the control group, this study successfully explained the genomic mechanism controlling apple fruit acidity and softening in the fruit mature period at high level of energy charge, found key cell wall enzymes and candidate genes, and supplied theoretical guidance for maintaining the fruit quality of “Golden Delicious” fruit.

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“…Mild heat‐treatments reduce ethylene production and respiration rate, delay softening, limit moisture loss, and control browning during storage of a wide range of fruits like bananas, apples, strawberries, and peaches (Ghasemnezhad, Marsh, Shilton, Babalar, & Woolf, ; Jemric et al, ; Martinez & Civello, ; Shao et al, ). Moreover, different studies indicate that heat‐treatments improve quality and reduce undesirable flavors (D'Aquino, Chessa, & Schirra, ). Precutting heat treatment could be used to extend the shelf‐life of melons and mangoes fresh‐cut (Charles, Morgado, Mattiuz, & Sallanon, ; Lamikanra, Bett‐Garber, Ingram, & Watson, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of hot water treatments on postharvest physicochemical characteristics of Hayward and Jintao kiwifruit slices

Chiabrando¹,

Peano²,

Giacalone³

2017

J Food Process Preserv

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The effect of precutting hot water treatments on the quality of minimally processed kiwifruits was studies. Whole fruits were subjected to hot water dipping (HWD) at 45 8C for 25 or 75 min, minimally processed, packed and stored at 0 8C for 8 days. Weight loss, respiration rate, gas composition, texture, color, titratable acidity, pH, soluble solids content, sensory analysis, vitamin C, total polyphenols, antioxidant capacity, and microbial analysis were investigated. An overall beneficial effect of HWD 45 8C/75 min on the postharvest quality was observed. The fruits subjected to this treatment showed lower respiration rate, maintained the initial color and presented a better visual quality compared to the control. Moreover, both in Hayward and Jintao, heat treatments inhibited the microbial growth during storage. The study selected HWD 45 8C/75 min as the optimal combination to retain postharvest quality of fresh-cut kiwifruit for the cold storage period and throughout the supply chain. Practical applicationsExtending the shelf-life and improving the food safety without chemical treatments will have a positive impact on industry and consumers. The aim of this work was to evaluate the effect of precut hot water treatment on quality characteristics, microbial growth, and visual aspects of freshcut kiwifruit slices. In general, hot water treatments significantly controlled weight losses, color parameters, and microbiological quality of minimally processed kiwifruits. The results indicated that postharvest hot water dipping of whole kiwifruits could be used as an emergent, clean, and environmental friendly process to improve the shelf-life.

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Heat Treatment at 38 °C and 75–80 % Relative Humidity Ameliorates Storability of Cactus Pear Fruit (Opuntia ficus-indica cv “Gialla”)

Cited by 11 publications

References 20 publications

Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Effect of heat treatment on the quality and energy metabolism in “Golden Delicious” apple fruit

Influence of hot water treatments on postharvest physicochemical characteristics of Hayward and Jintao kiwifruit slices

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