Postharvest Biology and Technology for Preserving Fruit Quality

Valero, Daniel; Serrano, Marı́a

doi:10.1201/9781439802670

Cited by 225 publications

(231 citation statements)

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“…The organic acids play an important role in flavor perception for consumers and fruit acidity usually tends to decrease due to using of organic acids as substrates for respiratory metabolism during storage period (Valero and Serrano, 2010). As described in Figure 3, with progress of storage, TA content in grapes decreased significantly (P<0.05) when compared with the initial value (4.66 g*100 mL -1…”

Section: Titratable Aciditymentioning

confidence: 69%

Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri

Bal¹,

Kök²,

Torçuk³

2017

j. cent. eur. agric.

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The main objective of this study was to assess the effectiveness of putrescine (Put) (1 and 2 mM for 10 min) and ultrasound treatments (32 kHz for 10 min) alone or in combination on changing biochemical compounds and extending postharvest life of grape. After treatments, clusters were packed in boxes with modified atmosphere packaging and stored at 1-2 °C with 90-95% relative humidity for 60 days. The weight loss, total soluble solids, titratable acidity, total anthocyanins, total phenolic content, antioxidant capacity, stem browning, decay rate and visual appearance at 0, 20, 40 and 60 days after harvest were recorded. Statistically significant differences were observed between different treatments in all measured parameters except for weight loss and total soluble solids. The data showed that individual Put or ultrasound treatment had a positive response in maintaining grape quality during storage, but conjugation of Put with ultrasound treatments showed better effects. Combination treatments maintained higher levels of anthocyanins, total phenolic content, antioxidant capacity and reduced the loss of sensory acceptability and decay incidence compared to control. At the end of the storage, control grapes markedly lost their quality, reaching below the critical marketable level while all the treatments preserved better the visual quality. These results demonstrated that the combined treatments of Put and ultrasound could be a promising approach to maintain postharvest storage quality of grapes.

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Section: Titratable Aciditymentioning

confidence: 69%

Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri

Bal¹,

Kök²,

Torçuk³

2017

j. cent. eur. agric.

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“…The highest fruit firmness, 12.5 kg·cm -2 , was observed at first harvest term (Kuzucu & Sakaldas 2008). Fruit firmness depends on the structure and composition of the cell walls (Valero & Serrano 2010). Progress in ripening, maturation, and senescence of fruit leads to dissolving of middle lamella, loss of integrity of the cell wall, and loss of firmness.…”

Section: Discussionmentioning

confidence: 99%

Impact of Harvesting Time and Length of Cold Storage Period On Physiological and Quality Traits of Four Quince Genotypes (Cydonia Oblonga Mill.)

Tatari

Mousavi

2017

Journal of Horticultural Research

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The investigation was conducted to determine the best harvesting time and the storage period of some quince cultivars and promising genotypes from the collection of quince germplasm in the Horticultural Research Station of Isfahan, Iran. For this study, fruits of 'Vidoja' and 'Isfahan' cultivars as well as promising genotypes PH2 and NB4 were harvested on 6, 14 and 21 October 2015 and 2016 and then stored at 0 ± 1 °C with 90 ± 5% R.H. for five months. Weight loss, firmness, total soluble solids (TSS), titrable acids (TA), taste index, pectin, total phenols, and percent of decay and surface browning of fruits were measured immediately after harvest and one-month intervals after storage in a factorial experiment based on a completely randomized design with three replications and 10 fruits per each replication. The results showed that 'Isfahan' cultivar had the highest TSS (18.83%), total phenols and weight loss. The least weight loss was observed in the 'Vidoja' cultivar. NB4 genotype showed the least taste index and pectin, while the most pectin and firmness was related to PH2 genotype. Generally, the delay in harvesting and prolongation of storage led to increasing of TSS and weight loss and declining of firmness and phenols, TA, and pectins. Until the third month of storage, there was no surface browning. Browning symptoms were observed from the fourth month of storage and increased in the fifth month up to 1.72%. Generally, the best harvesting time for 'Vidoja' was 185 days and for the rest of the genotypes, it was 193 days after full bloom. Fruit storage for four months in cold is advisable for these cultivars and genotypes.

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“…This environment disfavors deteriorative processes such as respiration and ethylene production which require oxygen (Al-Ati and Hotchkiss, 2003). Transpiration water loss in harvested commodities is also associated with loss of water soluble vitamins including vitamin C (Valero and Serrano, 2010). Modified Atmosphere Packaging has been found to extend shelf life and preserve quality in various horticultural commodities including mangoes (Githiga et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Modified Atmosphere Packaging Enhances the Effectiveness of Coolbot™ Cold Storage to Preserve Postharvest Quality of Mango Fruits

Ambuko¹,

Karithi²,

Hutchinson³

et al. 2018

JFR

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Recently, the Coolbot™ technology was introduced to smallholder farmers in Kenya as a low-cost alternative to conventional cold rooms. The present study sought to establish the additive benefits of cold storage under Coolbot™ cold storage and modified atmosphere packaging (MAP) in mango fruits. The participatory study was conducted in Makueni County of Kenya between November 2014 and July 2015. The mango fruits (variety "Apple mango") were harvested at mature green stage from commercial orchards owned by smallholder farmers. The fruits were selected for uniformity and randomly separated into four batches which were subjected to four different treatments (storage conditions). The treatments included fruits packaged using Activebag® MAP or not packaged and either stored in the Coolbot cold room or at ambient room conditions. A random sample was taken at regular intervals from each of the four storage environments and evaluated for ripening and quality related changes during storage. The parameters evaluated included physiological weight loss, respiration, firmness, color, sugars and vitamin C. Results showed that cold storage extended the shelf life of mango fruits by 23 days without MAP and 28 days with MAP, in comparison to storage at ambient room conditions. Slow ripening under cold storage (with and without MAP) was evidenced by lower rates of respiration, softening, color changes and sugars accumulation compared to ambient room conditions. In addition, cold-stored mango fruits maintained better nutritional quality as evidenced by higher vitamin C levels, 59.77 mg/100mL and 51.8 mg/100mL with and without MAP respectively at the end of storage (day 40 and 35). This was significantly higher (p<0.05) compared to 55.17 and 51.53 mg/100 mL vitamin C for MAP packed and unpacked fruits at the end of storage under ambient room conditions (day 12). The results demonstrate the additive benefit of MAP and cold storage to preserve postharvest quality and extend the shelf life of mango fruits.

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Postharvest Biology and Technology for Preserving Fruit Quality

Cited by 225 publications

References 0 publications

Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri

Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri

Impact of Harvesting Time and Length of Cold Storage Period On Physiological and Quality Traits of Four Quince Genotypes (Cydonia Oblonga Mill.)

Modified Atmosphere Packaging Enhances the Effectiveness of Coolbot™ Cold Storage to Preserve Postharvest Quality of Mango Fruits

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