Storability of ‘Tupy’ and ‘Guarani’ blackberries in controlled atmosphere

Brackmann, Auri; Anese, Rogério de Oliveira; Thewes, Fábio Rodrigo; Fronza, Diniz; Hamann, Jonas Janner

doi:10.1590/1678-4499.321

Cited by 6 publications

(2 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Brackmann et al. (2016) have reported CA storage (5 kPa O 2 + 15 kPa CO 2 ) to significantly suppress respiration outburst, reduce weight loss and pH change while preserving higher SSC, TPC, and marketability of “Tupy” blackberry fruit during cold storage. Similar results have been reported in “Adelita” raspberry fruit stored in CA comprising 15% CO 2 and 10% O 2 (González‐Orozco et al., 2020).…”

Section: Postharvest Quality Management Of Rubus Berriesmentioning

confidence: 99%

Trends in maintaining postharvest freshness and quality of Rubus berries

Shah,

Singh,

Kaur

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Blackberries and raspberries, commonly known as Rubus berries, are commercially grown worldwide across different climates. Rubus berries contain wide array of phytochemicals, vitamins, dietary fibers, minerals, and unsaturated fatty acids. Nevertheless, these berries have short storage life which is the major constraint in their supply chains leading to higher postharvest losses. Inappropriate harvest handling, physical bruising, insect pests, and postharvest diseases lower the acceptability of fruit among consumers and other supply chain stakeholders. Additionally, the susceptibility to microbial decay, fruit softening, higher ethylene production, respiratory activity, and increased oxidation of anthocyanins, phenolics, and flavonoids considerably affects the marketability of Rubus berries at domestic and international markets. To date, several postharvest strategies such as cold storage, precooling, modified and controlled atmospheres, anti‐ripening chemicals, edible coatings, biological agents, and nonchemical alternatives (heat treatment, ultrasound, irradiations, ozone) have been reported to prolong storage life, ensure food safety, and maintain the nutritional quality of Rubus berries. This review briefly encompasses multiple aspects including harvest maturity indices, regulation of fruit ripening, pre and postharvest factors affecting fruit quality, and an update on postharvest quality preservation by employing postharvest technologies to extend the storage life and maintaining the bioactive compounds in Rubus berries which are lacking in the literature. Accordingly, this review provides valuable information to the industry stakeholders and scientists offering relevant solutions, limitations in the application of certain technologies at commercial scale, highlighting research gaps, and paving the way forward for future investigations.

show abstract

Section: Postharvest Quality Management Of Rubus Berriesmentioning

confidence: 99%

Trends in maintaining postharvest freshness and quality of Rubus berries

Shah,

Singh,

Kaur

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Commercially this has been used for apples and pears because of its special adaptation to the CA conditions. But his effect has also been assessed in the conservation of other fruits such as the pitahaya (Magaña-Benítez et al, 2010); papaya (Martins and de Resende, 2013); mamey sapote (MartinezMorales et al, 2004); blackberry (Brackmann et al, 2016); avocado, banana, mango and pineapple; and on a more limited basis in custard apple, lychee and rambutan (Kader, 1994). It has also been used for the control of Salmonella typhimurium in the 'Cantaloupe' (Landa et al, 2009).…”

Section: Introductionmentioning

confidence: 99%