Review on techniques and treatments toward the mitigation of the chilling injury of peaches

Rodrigues, Cristina Kelly de Souza; Gaspar, Pedro Dinis; Simões, Maria Paula; Silva, Pedro Dinho da; Andrade, Luís P.

doi:10.1111/jfpp.14358

Cited by 24 publications

(29 citation statements)

References 73 publications

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“…Choline is converted to betaine aldehyde by choline monooxygenase (CMO), and then, GB is generated from betaine aldehyde by betaine aldehyde dehydrogenase (BADH) (Ashraf & Foolad, 2007). This osmotic substance is responsible for maintaining the osmotic pressure of cell, protecting enzymes or protein and membrane stabilization, which enhance abiotic stress tolerance in higher plants (Mansour, 1998;Rodrigues et al, 2020;Zhang et al, 2016). Moreover, GB is involved in the maintenance of the membrane integrity and prevents transitions of membrane phase from liquid crystal to solid-gel under cold stress (Wang et al, 2019).…”

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confidence: 99%

Exogenous application of glycine betaine increases the chilling tolerance of pomegranate fruits cv. Malase Saveh during cold storage

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Soleimani

et al. 2021

J. Food Process. Preserv.

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The main purpose of cold storage of fruits and vegetables is to maintain their nutritional and sensory values during their long-term postharvest life (Aghdam et al., 2018). However, the high sensitivity of tropical and subtropical crops such as pomegranate fruits (Punica granatum L.) to low temperatures limits the applicability of cold storage (Sayyari et al., 2016). Storage of pomegranate fruits at a low temperature (5°C or lower) is limited by some disorders, for example, browning, scaled, and pitting as the main symptoms of chilling injury (CI) (Pareek et al., 2015). Therefore, in various trials, several treatments have been tested to enhance chilling tolerance and decrease CI symptoms in pomegranate fruits, including salicylic acid (Sayyari et al., 2009), salicyloyl chitosan (Sayyari et al., 2016),

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confidence: 99%

Exogenous application of glycine betaine increases the chilling tolerance of pomegranate fruits cv. Malase Saveh during cold storage

Molaei

Rabiei

Soleimani

et al. 2021

J. Food Process. Preserv.

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“…A cold environment is required to ensure the maintenance of the organoleptic characteristics of perishable food products and extend food quality and safety. Some examples are provided by Andrade et al and Rodrigues et al [17,18]. Electrical energy is consumed continuously to power these systems.…”

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Fostering Awareness on Environmentally Sustainable Technological Solutions for the Post-Harvest Food Supply Chain

et al. 2021

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This study presents a current status and future trends of innovative and environmentally sustainable technological solutions for the post-harvest food supply chain and the food industry, in terms of ecological packaging, active, and/or intelligent packaging. All these concerns are currently highlighted due to the strong increase in the purchase/sale of products on online platforms, as well as the requirements for stricter food security and safety. Thus, this study aims to increase the global awareness of agro-industrial micro, small, and medium size enterprises for the adoption of innovative food solutions though industry digitalization (Industry 4.0), associated logistics and circular economy, with a concern for cybersecurity and products information, communication and shelf-life extension. The adoption of these guidelines will certainly foster along the complete food chain (from producer to consumer, with all intermediary parties) the awareness on environmentally sustainable technological solutions for the post-harvest food supply chain, and thus, promoting the future food sustainability required by the population increase, the climate change, the exodus of rural population to urban areas, and food loss and waste.

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“…Thus, the fruit quality is qualified through some parameters. The physical and chemical parameters most used to characterize the quality of the fruit are color, size (weight and diameter), hardness (H), soluble solids content (SSC), and acidity (Ac) [3][4][5]. The details of each of these parameters are provided below:  Color: The first indicator of fruit ripeness used by producers is its color.…”

Section: Introductionmentioning

confidence: 99%

“…This parameter is determined by the naked eye, by the presence of pigments in the epicarp, which may vary between yellow, red, or spots. The color is strongly influenced by climatic conditions [3][4][5][6].  Size (weight): Fruit continues its respiration process after harvest, which results in weight loss [6].…”

Section: Introductionmentioning

confidence: 99%

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Artificial Intelligence Decision Support System Based on Artificial Neural Networks to Predict the Commercialization Time by the Evolution of Peach Quality

et al. 2021

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Climacteric fruit such as peaches are stored in cold chambers after harvest and usually are maintained there until the desired ripening is reached to direct these fruit to market. Producers, food industries and or traders have difficulties in defining the period when fruit are at the highest level of quality desired by consumers in terms of the physical-chemical parameters (hardness –H–, soluble solids content –SSC–, and acidity –Ac–). The evolution of peach quality in terms of these parameters depends directly on storage temperature –T– and relative humidity –RH–, as well on the storage duration –t–. This paper describes an Artificial Intelligence (AI) Decision Support System (DSS) designed to predict the evolution of the quality of peaches, namely the storage time required before commercialization as well as the late commercialization time. The peaches quality is stated in terms of the values of SSC, H and Ac that consumers most like for the storage T and RH. An Artificial neuronal network (ANN) is proposed to provide this prediction. The training and validation of the ANN were conducted with experimental data acquired in three different farmers’ cold storage facilities. A user interface was developed to provide an expedited and simple prediction of the marketable time of peaches, considering the storage temperature, relative humidity, and initial physical and chemical parameters. This AI DSS may help the vegetable sector (logistics and retailers), especially smaller neighborhood grocery stores, define the marketable period of fruit. It will contribute with advantages and benefits for all parties—producers, traders, retailers, and consumers—by being able to provide fruit at the highest quality and reducing waste in the process. In this sense, the ANN DSS proposed in this study contributes to new AI-based solutions for smart cities.

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Review on techniques and treatments toward the mitigation of the chilling injury of peaches

Cited by 24 publications

References 73 publications

Exogenous application of glycine betaine increases the chilling tolerance of pomegranate fruits cv. Malase Saveh during cold storage

Exogenous application of glycine betaine increases the chilling tolerance of pomegranate fruits cv. Malase Saveh during cold storage

Fostering Awareness on Environmentally Sustainable Technological Solutions for the Post-Harvest Food Supply Chain

Artificial Intelligence Decision Support System Based on Artificial Neural Networks to Predict the Commercialization Time by the Evolution of Peach Quality

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