Postharvest Biotechnology of Flowers and Ornamental Plants

Salunkhe, D. K.; Bhat, N. R.; Desai, Babasaheb B.

doi:10.1007/978-3-642-73803-6

Cited by 95 publications

(113 citation statements)

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“…Among such alterations are flavor and color which may decrease their quality and the market value of the produce may suffer economic losses (Almeida and Nogueira 1995). Papaya is a tropical fruit that possesses good nutritional quality attributes, but may suffer some postharvest handling problems due to its susceptibility to decay and insect pests (Salunkhe and Desai 1984;McGregor 1987). AHWT of 55°C for several minutes could be applied to control decay with no deleterious effect on softening and quality of papaya.…”

Section: Introductionmentioning

confidence: 99%

The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase

et al. 2011

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The effect of antifungal hot-water treatments (AHWT) at 55°C for 0, 3, 6 and 9 min on quality attributes and cell-wall enzymatic activity during storage at 25°C was investigated in papaya fruit. The total soluble solids (TSS), pH, titratable acidity (TA), firmness and fresh weight loss were not affected, whereas color on skin was negatively affected by the treatments of 6-and 9-min. However, the skin color was not different between the 3-min treated fruit and the untreated fruit during the storage. Decay was delayed and reduced by AHWT. We observed that the 3-min treatment of 55°C did not affect softening and quality of papaya cv Maradol when applied as a pesticide-free treatment at color-break stage of papaya. PME (Pectinmethylesterase) and PG (Polygalacturonase) activities were not significantly affected by AHWT. We concluded that the AHWT did not affect the softening process from papaya pulp since the cell-wall enzyme activity (PME and PG) was not altered by treatments.

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Section: Introductionmentioning

confidence: 99%

The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase

et al. 2011

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“…However, there are only few experiments showing the influence of storage temperature on the development of chilling injury on this vegetable. Okra should be stored at temperatures above to 9ºC in order to avoid the development of chilling injury disorder, which includes pitting and discoloration (Lyons & Breidenbach, 1987;Salunkhe & Desai, 1984). Baxter & Waters Jr. (1990) successfully stored pods of okra for 12 days at 11ºC without development of chilling injury symptoms in the American breed cultivar.…”

Section: Introductionmentioning

confidence: 99%

Temperature and modified atmosphere affect the quality of okra

Finger¹,

Della-Justina²,

Casali³

et al. 2008

Sci. agric. (Piracicaba, Braz.)

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Little information is available on the influence of temperature on plastic films wrapped okra (Albelmoschus esculentus) for their postharvested conservation. This works investigated the influence of the temperature and PVC film on the development of chilling injury and storability from one of the most popular Brazilian cultivar of okra cv. Amarelinho in fruits stored at 5, 10ºC and at 25ºC. Fruits were harvest at commercial maturity stage with length ranging from 8 to 12 cm, and immediately wrapped in PVC over a polystyrene tray and than stored until visible deterioration or wilting symptoms. Lowering the temperature of storage room from 25 to 10 or 5ºC decreased the weight loss in both PVC wrapped and control fruits, with a lower rate at 5ºC. By reducing the temperature to 5 or 10ºC and wrapping the fruits in PVC film, the relative water content of the fruit pericarp was maintained throughout the storage, while at 25ºC the high weight loss was associated with significant reduction of the water content. The development of chilling symptoms was delayed by the presence of PVC film in fruits stored at 5ºC. However, at 10ºC symptoms of pitting were not developed in PVC wrapped or control fruits up to tenth day of storage. The rate of chlorophyll degradation was diminished by reducing the temperature and by wrapping the fruits with PVC film. The appearance of severe chilling symptoms at 5ºC was associated to less chlorophyll in the fruit pericarp on the control as compared to their content in the PVC wrapped fruits. Key words: Albelmoschus esculentus, chilling injury, PVC film, relative water content, chlorophyll TEMPERATURA E ATMOSFERA MODIFICADA INFLUENCIAM A QUALIDADE DO QUIABORESUMO: Para o armazenamento do quiabo (Albelmoschus esculentus) há poucas informações disponíveis sobre a influência da temperatura e filmes plásticos na conservação pós-colheita desta hortaliça. Para investigar a influência da temperatura e do filme de PVC na qualidade e desenvolvimento de sintomas de injúria por frio de uma das mais populares cultivares brasileira de quiabo cv. Amarelinho, os frutos foram armazenados a 5, 10 e 25ºC. Os frutos foram colhidos no estádio de maturação comercial, com comprimento entre 8 e 12 cm, sendo então envoltos por uma camada de filme de PVC em bandeja de poliestireno expandido, seguido do armazenamento até o aparecimento de sintomas de deterioração ou murcha. A redução da temperatura de armazenamento de 25 para 10 ou 5ºC diminuiu a perda de massa nos frutos envoltos com PVC e dos frutos controle, com menor taxa a 5ºC. Ao reduzir a temperatura para 5 ou 10ºC e cobrir com filme de PVC, o conteúdo relativo de água foi mantido durante o armazenamento, porém a 25ºC a elevada perda de massa esteve associada a significante redução do conteúdo de água do pericarpo do fruto. O aparecimento de sintomas de injúria por frio foi retardado pela presença de filme de PVC nos frutos armazenados a 5ºC. No entanto a 10ºC, não foram detectados sintomas de degeneração associados à injúria por frio nos frutos envolt...

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“…Segundo Winkler et al (1974), uma perda de água de 5%, além da redução da massa e na consistência, resulta no murchamento de muitos frutos, afetando a aparência e a firmeza ideais para o consumo. esta perda depende, fundamentalmente, da cultivar, das práticas culturais adotadas e das condições climáticas onde as uvas são produzidas (SAluNKHe; DeSAI, 1984), podendo este efeito ser minimizado com a adoção de técnicas apropriadas de manuseio pós colheita (CeNCI, 1994).Nos últimos anos tem havido crescente interesse pelo uso de coberturas comestíveis aplicáveis à superfície de produtos perecíveis (CHITARRA;CHITARRA, 2005). A película de revestimento pode ser definida como uma fina camada de material comestível depositada em um alimento, cuja finalidade é estender a vida pós-colheita de frutas e hortaliças.…”

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Pós-colheita de uva 'Itália' revestida com filmes à base de alginato de sódio e armazenada sob refrigeração

Miguel¹,

Dias²,

Albertini³

et al. 2009

Ciênc. Tecnol. Aliment.

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A perda de água, frequente durante as operações comerciais, constitui um dos mais importantes problemas na pós-colheita da uva de mesa (SAluNKHe; DeSAI, 1984), tendo como primeira consequência visível, o escurecimento do engaço. Segundo Winkler et al. (1974), uma perda de água de 5%, além da redução da massa e na consistência, resulta no murchamento de muitos frutos, afetando a aparência e a firmeza ideais para o consumo. esta perda depende, fundamentalmente, da cultivar, das práticas culturais adotadas e das condições climáticas onde as uvas são produzidas (SAluNKHe; DeSAI, 1984), podendo este efeito ser minimizado com a adoção de técnicas apropriadas de manuseio pós colheita (CeNCI, 1994).Nos últimos anos tem havido crescente interesse pelo uso de coberturas comestíveis aplicáveis à superfície de produtos perecíveis (CHITARRA;CHITARRA, 2005). A película de revestimento pode ser definida como uma fina camada de material comestível depositada em um alimento, cuja finalidade é estender a vida pós-colheita de frutas e hortaliças. Tem ainda como objetivo inibir ou reduzir a migração de umidade, a difusão de oxigênio, dióxido de carbono e de aromas, pois atua como uma barreira semipermeável. Além disso, pode funcionar como veículo de antioxidantes, antimicrobianos e de flavorizantes, e promover melhoria na textura e na coloração do produto (KRoCHTA; MulDeR-JoHNSToN, 1997).Alginatos são polímeros lineares compostos por resíduos de α-l-gulurônico (g) e β-D-manurônico (M) presentes em proporções e sequência variáveis na parede celular e espaço intercelular de algas marrons. Para produzir o gel que é usado na formação dos filmes, o alginato deve reagir com cátions AbstractThis work had as objective to evaluate the effect of the application of film made of sodium alginate in different concentrations in the postharvest conservation of grape 'Italia' under refrigeration. Clusters of 'Itália' grape, harvested in Pirapora (São Paulo, brazil) were selected, previously sanitized in alcohol solution 30%, immersed in calcium chloride solution 0.6% for 2 minutes and after that, in film of sodium alginate at 0.25, 0.50, 0.75 and 1.00%, before kept under refrigeration (4 ± 0,7 °C; 49.5% uR) for 29 days. It was evaluated at seven days, the percentage of loss of weight of the clusters, coloration, texture, contents of Soluble Solid (SS), Titratable Acidity (TA) and of ascorbic acid, the relation SS/TA (ratio), pH and the text of humidity of berries. The berries were also evaluated about the acceptance for 30 cloth provers not trained. The treatment with alginate 1% provided better efficiency about the loss of mass, maintenance of the texture, texts of humidity and soluble solids besides propitiating minor intensity in the browning of the berries. The berries treated with alginate 0.75% had revealed greener, more acid and lesser ratio. Throughout all the period, all the berries treated with alginate were well accepted for the provers. The covering with alginate 1% revealed the more efficient in the conservation of the 'Itália' grape. ...

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Postharvest Biotechnology of Flowers and Ornamental Plants

Cited by 95 publications

References 0 publications

The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase

The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase

Temperature and modified atmosphere affect the quality of okra

Pós-colheita de uva 'Itália' revestida com filmes à base de alginato de sódio e armazenada sob refrigeração

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