Storage temperature without fluctuation enhances shelf‐life and improves postharvest quality of peach

Self Cite

Temperature, on which most of the physical, biochemical, microbiological, and physiological reactions contributing to the deterioration of produce quality are largely dependent, is the most important factor in maintaining quality and prolonging the shelf life of fruits and vegetables (Nunes, Emond, Rauth, Dea, & Chau, 2009). In plant physiology, biological reactions rates increase 2-3-fold for each 10°C increase in temperature (Beaudry, Cameron, Shirazi, & Dostal-Lange, 1992). Similarly, a reduction of 10°C in storage temperature of fruit can typically double the shelf life because the metabolic rate and response associated with deterioration are slowed down (Thompson, 2004). During cold chain process, fairly constant storage temperature is highly important for maintaining the quality of fruits and vegetables, since temperature fluctuation (TF) tends to induce product deterioration that ultimately increases the levels of

Section: Practical Applicationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Constant temperature during postharvest storage delays fruit ripening and enhances the antioxidant capacity of mature green tomato

Chen

Pan

et al. 2020

Self Cite

“…Although the respiratory rate increased slightly in the course of 9–15 days, it showed a downward trend during storage. Previous studies have shown that temperature fluctuations can cause changes in the respiratory intensity and gas transmission of fruits, and the temperature without fluctuation can significantly inhibit respiration (Pan et al., 2019). Our results showed that the combination of VPC and LTF can inhibit respiration more effectively than the combination of VPC and OZ after storage for 3–9 days.…”

Section: Resultsmentioning

confidence: 99%

“…The method of Pan et al. (2019) was used to achieve low‐temperature fluctuation (VPC+LTF) storage conditions with slight modifications. The cherry samples were placed in a homemade temperature fluctuation box.…”

Section: Methodsmentioning

confidence: 99%

Combination of precooling with ozone fumigation or low fluctuation of temperature for the quality modifications of postharvest sweet cherries

Liu

Zhai

et al. 2021

Self Cite

The ozone fumigation device with the self‐circulation function and the low‐temperature fluctuation box with precise temperature control were, respectively, designed to study the effect of the combination of vacuum precooling with ozone fumigation or low‐temperature fluctuation treatment in the quality modifications of sweet cherries during cold storage. The results showed that all the three treatments had a positive effect on quality maintenance. Although precooling combined with low‐temperature fluctuation slightly damaged the fruit after 9 days of storage, the combination of precooling and ozone can better maintain the luster of the fruit and retain the content of total soluble solids, the titratable acid, and anthocyanin during the entire storage period. Meanwhile, it delayed fruit softening, inhibited the accumulation of malondialdehyde and activity of polyphenol oxidase. Additionally, the ultrastructure and cell wall material content indicated that ozone stress could induce shrinkage of stoma and maintain morphology of cell wall and cell structure. Practical applications Sweet cherries are delicious and juicy, but they have quite a short shelf life, limited edible period, and high cost of deep processing. Refrigeration, precooling, and ozone are effective measures to extend the shelf life of fruits and vegetables in the field of postharvest preservation. However, the large flow of personnel in the conventional walk‐in cold storage results in low precooling efficiency and significant temperature fluctuations, which make the cherries perishable. In addition, ozone has been evaluated as a promising disinfectant for fresh fruits, which may be used to induce resistance to postharvest decay of fruits and vegetables. Thus, in this study, a combination of precooling with ozone fumigation or low‐temperature fluctuation was used to explore the postharvest quality of sweet cherries. All results indicated that vacuum precooling combined with regular ozone fumigation treatment may be a promising technology for the preservation of sweet cherry fruit, which can effectively improve the storage quality.

“…Tano et al (2007) found that mushrooms (4-14°C) and mature green tomatoes (3-13°C) stored under TF conditions had significantly less firmness than that under constant temperature. Pan et al (2019) found peach exposed to higher TF (1 ± 2°C) had lower firmness, higher respiration compared with the fruit under constant storage temperature (1 ± 0°C). The quality of table grapes in cold chain decreased quickly when the temperature during cold chain fluctuating seriously (Ndraha et al, 2018;Wang et al, 2017).…”

mentioning

confidence: 81%

Constant storage temperature delays firmness decreasing and pectin solubilization of apple during post‐harvest storage

Chen

Pan

Jia

et al. 2021

Self Cite

Firmness is an important indicator to evaluate post-harvest apple quality, because firmer fruit is considered to have better quality than softer fruit (Harker et al., 1997), and softer fruit is more susceptible to physical damage and fungal infections during preservation and processing (Wei et al., 2010). Maintaining firmness and extending the storage life of fruit are often achieved by storing fruit at low temperature so as to reducing their biological reaction rate. It is generally believed that the optimum temperature for slowing down the quality deterioration of apple is often 0-3°C (depending on the sensitivity of cultivar to chilling damage; Johnston et al., 2001). However, fruit is often exposed to different temperatures (most of the time are nonoptimal temperatures) during storage, transportation, distribution,