Postharvest weight loss and shrivel in five fruits and five vegetables /

Hruschka, Howard W.

doi:10.5962/bhl.title.63324

Cited by 10 publications

(5 citation statements)

References 2 publications

(3 reference statements)

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“…For 'Leon' snap beans, shriveling became close to the limit of acceptability after 2 d at 20°C, which corresponded to a weight loss of %20%. Others have reported that before shriveling symptoms were noted, an average of 32% of the initial snap beans weight was lost (Hruschka, 1977). The large divergence between weight losses and the onset of the development of visual symptoms related to loss of water might be explained by differences in cultivar morphology (i.e., thickness of the epidermal and hypodermal layers) and maturity at harvest (Reeve and Brown, 1968).…”

Section: Resultsmentioning

confidence: 99%

Quality Attributes Limiting Snap Bean (Phaseolus vulgaris L.) Postharvest Life at Chilling and Non-chilling Temperatures

Proulx¹,

Yağız²,

Cecilia³

et al. 2010

horts

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‘Opus’ and ‘Leon’ snap beans were harvested, hydrocooled, held for 2 to 7 days at five temperatures and evaluated for quality attributes. The objectives of this work were to obtain quality curves at chilling and non-chilling temperatures, identify for each temperature which quality attributes limit snap beans marketability, and determine the remaining compositional value at the point the snap beans had reached the minimum acceptable quality for sale. Results from this study showed that temperature had a significant effect on the shelf life and overall quality of snap bean. Snap beans stored at temperatures higher than 10 °C were less green, softer and more shriveled, had higher weight loss, and lower acidity, soluble solids, ascorbic acid, and chlorophylls contents than those stored at lower temperatures. When stored at 1, 5, and 10 °C, ‘Leon’ snap beans developed chilling injury (CI), whereas no visual symptoms were noticeable in ‘Opus’ snap beans. Although CI might have indirectly affected the quality of ‘Leon’ snap beans, it was not considered a sensory quality-limiting factor. Overall, weight loss was the first non-sensory quality attribute to reach the limit of acceptability, whereas firmness was the first sensory quality attribute, followed by color, to reach the limit of acceptability and therefore limited the shelf life of ‘Opus’ and ‘Leon’ snap beans cultivars. As a result of excessive water loss and accelerated softening, shelf life of both snap bean cultivars was relatively short, ranging from 1 to 3.5 days, depending on the temperature and cultivar. Furthermore, the compositional value was considerably reduced at the point of poor sensory quality. The high weight loss obtained for beans stored at all temperatures suggests that the use of a film wrap may help create a high relative humidity and therefore reduce water loss, maintain better overall quality, and extend the shelf life of snap beans. Overall, maximum shelf life and best quality were obtained when ‘Opus’ and ‘Leon’ snap beans were stored at 10 °C.

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Section: Resultsmentioning

confidence: 99%

Quality Attributes Limiting Snap Bean (Phaseolus vulgaris L.) Postharvest Life at Chilling and Non-chilling Temperatures

Proulx¹,

Yağız²,

Cecilia³

et al. 2010

horts

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“…Even when stored at 28C, weight loss did not surpass 8.5% in any case, resulting in slight shriveling symptoms that presumably would not have affected salability excessively. In other fruit, similar weight losses caused none to moderate shriveling symptoms (Hruschka, 1977). Although weight loss was much lower at 18C, ripening at 28C seems advantageous since it is faster and the increase in MI value per 1% weight loss was higher at 28C (0.23) than at 18C (0.20).…”

Section: Postharvest Biology and Technologymentioning

confidence: 90%

Advancing the Tamarillo Harvest by Induced Postharvest Ripening

Prohens¹,

Ruiz²,

Nuez³

1996

HortSci

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Tamarillo [Cyphomandra betacea (Cav.) Sendt., Solanaceae] dark-red-, red-, and yellow-type fruit were sorted into two maturity stages (green and turning); dipped in ethephon at 0, 250, 500, or 750 mg·liter–1; and kept at 18 or 28C. Seven days later, fruit dipped in ethephon at 500 or 750 mg·liter–1 and stored at 28C showed a color score, maturity index, and ascorbic acid content similar to those tree-ripened, thus making it possible for harvesting to be advanced 36 days. Under these conditions, weight loss was always lower than 8.5%, resulting in only slight symptoms of shriveling that did not affect commercial quality. Postharvest ripening reduces the risk of crop failure, increases earliness, and concentrates harvesting. Chemical name used: (2-chloroethyl)phosphonic acid (ethephon).

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“…Just what degree of weight loss can be tolerated before the product becomes unsaleable ranges from as low as 5% for apples (79) and oranges (47) to as high as 37% for green beans (42). But as a general principle, reports indicate that the point at which shriveling is visible is about half of this total figure, i.e.…”

Section: Physical Effectsmentioning

confidence: 99%

“…But as a general principle, reports indicate that the point at which shriveling is visible is about half of this total figure, i.e. 50% of commercially tolerable weight loss is invisible (42,47,92). Physical, rather than physiological, effects of RH (principally desiccation) predominate for nonclimacteric commodities such as grapes (4) or oranges.…”

Section: Physical Effectsmentioning

confidence: 99%

Relative Humidity Effects on the Postharvest Life of Fruits and Vegetables1

Grierson

Wardowski

1978

horts

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We all pay lip service to the concept that fruits and vegetables are alive. Nevertheless, very little attention is paid to what must be a major trauma for most of them, being suddenly cut off at harvest from the water supply that has hitherto sustained them. While on the plant, the organs that we call fruits and vegetables participated in a dynamic traffic in water due to transpiration and to withdrawal of water by the plant in times of stress (40). At harvest, this suddenly ceases and for water, as well as other essential nutrients, they have to become what Biale has called “self sufficient harvested fruit” (8). This transition is minimal for those that are storage organs physiologically prepared for a long resting period (e.g. onions, cabbage, pumpkins, beets, carrots, potatoes) or are fruits2 that form a complete abscission layer preparatory to inevitable dehiscence (e.g. nuts, apples, pears, persimmons, plums, pomegranates, lychees). The water relations transition is maximal for those severed from the parent plant regardless of botanical independence or physiological maturity (e.g. okra, cauliflower, asparagus, corn-on-the-cob, leeks, celery, green beans, parsley, lettuce, green peas). Fruits that have a long harvest period from a single bloom (oranges, grapefruit, avocado) are intermediate. At the time of the fruit’s sudden severance from a hitherto assured water supply, humidity (as distinct from root-supplied water) becomes of critical importance. The trauma of this onset of harvested life should be a consideration in the handling of horticultural products.

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Postharvest weight loss and shrivel in five fruits and five vegetables /

Cited by 10 publications

References 2 publications

Quality Attributes Limiting Snap Bean (Phaseolus vulgaris L.) Postharvest Life at Chilling and Non-chilling Temperatures

Quality Attributes Limiting Snap Bean (Phaseolus vulgaris L.) Postharvest Life at Chilling and Non-chilling Temperatures

Advancing the Tamarillo Harvest by Induced Postharvest Ripening

Relative Humidity Effects on the Postharvest Life of Fruits and Vegetables1

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