Storage Temperature Influences Postharvest Quality of Wild Plum <i>(Ximmenia Americana L.)</i> Fruit

Abstract

<jats:p>Wild plum has many medicinal, therapeutic and nutritive uses, but its fruits are collected in the wild and less researched. The aim of this study was to evaluate the effects of storage tem­perature on postharvest fruit quality of wild plum. The fruits of wild plum were subjected to different storage treatments at 0, 5, 10 and 15 ± 1°C in a completely randomized design. The results showed that as storage temperature decreased below 15°C, the incidence and severity of chilling injury significantly (p&lt;0.05) increased. As storage temperature increased from 0 to 15°C fruit titratable acidity (TTA) and vitamin C content significantly (p&lt; 0.05) decreased, but juice pH, soluble solids content (SSC) and weight loss significantly (p&lt; 0.05) increased. The decrease in TTA and vitamin C content, and increase in SSC and juice pH was attributed to fruit ripening. The increase in fruit weight loss was attributed to higher transpiration and respiration. It was concluded that to extend the storage-life and marketing period of wild plum fruits, the fruits should be stored at 15°C and 90-95% RH.&#x0D; Keywords: Ximenia americana, Chilling injury and incidence, Vitamin C, Soluble solids content, Acidity</jats:p>

Epiphytic Microbial Community and Post-Harvest Characteristics of Strawberry Fruits as Affected by Plant Nutritional Regime with Silicon

“…Nonetheless, similar post-harvest assessment, carried out on strawberry fruits cv. 'Marmolada' stored at 6 • C for 10 days, showed an opposite trend with a significant decrease in the total acidity, most likely ascribable to the ripening process [50]. In this context, the total soluble solids (Brix) showed a growing trend over time in all the treatments, albeit not showing a stronger increase in the samples stored at the higher temperatures (Figure 1 and Supplementary Figure S2), as also observed by other authors in both strawberries and other fruits [33,50,51].…”

“…'Marmolada' stored at 6 • C for 10 days, showed an opposite trend with a significant decrease in the total acidity, most likely ascribable to the ripening process [50]. In this context, the total soluble solids (Brix) showed a growing trend over time in all the treatments, albeit not showing a stronger increase in the samples stored at the higher temperatures (Figure 1 and Supplementary Figure S2), as also observed by other authors in both strawberries and other fruits [33,50,51]. On the other hand, the combination of titratable acidity and total soluble solids, i.e., the sweetness index, did not show any remarkable variation among the different treatments (Figure 1 and Supplementary Figure S4), suggesting that, overall, the biofortification with Si did not compromise the organoleptic qualities of strawberry fruits and their storability, at least in the present experimental conditions.…”

“…On the other hand, control fruits showed an increasing trend in the titratable acidity over time, irrespectively from the storage temperature; this enhancement was also observed in Si supplemented fruits, even though to a lower extent (Figure 1 and Supplementary Figure S1). This feature is indeed considered important, since the acidity can contribute to maintain the qualitative and organoleptic feature of fruits during storage [50]. Nonetheless, similar post-harvest assessment, carried out on strawberry fruits cv.…”

Evaluation of the Different Low-Tech Protective Cultivation Approaches to Improve Yield and Phytochemical Accumulation of Papaya (Carica papaya L.) in Bangladesh

“…However, determining fruit acidity at complete maturation, when acidity decreases, is a possible explanation for the low values. The increase in wild plum fruit juice pH with increasing storage temperature was attributed to the increased level of fruit ripening [36].…”

Nutritional and Phytochemical Properties of Morula (Sclerocarya birrea), Moretologa (Ximenia americana), Mowana (Adansonia digitata L.) and Mogose (Bauhinia petersiana): Indigenous Plants in Botswana

“…Various products can be processed from Morula, including jam, jelly, juice, and alcoholic beverages [7]. Moretologa bears yellowish, oval edible fruits [8], which can be used in the treatment of constipation [9]. Mowana, commonly known as baobab, bears woody shell fruits containing brown seeds covered in whitish acidulous pulp [10].…”