Fruit maturity, controlled atmosphere delays and storage temperature affect fruit quality and incidence of storage disorders of ‘Fuji’ apples

2013 ◽  
Vol 157 ◽  
pp. 60-64 ◽  
Author(s):  
Hun-Joong Kweon ◽  
In-Kyu Kang ◽  
Mok-Jong Kim ◽  
Jinwook Lee ◽  
Yong-Sun Moon ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Storage Temperature ◽  
Controlled Atmosphere ◽  
Fruit Maturity ◽  
And Storage ◽  
Storage Disorders

scholarly journals Effects of Rapid Consecutive Postharvest 1-Methylcyclopropene Treatments on Fruit Quality and Storage Disorders in Apples

HortScience ◽  
2013 ◽  
Vol 48 (2) ◽  
pp. 227-232 ◽  
Author(s):  
Jennifer DeEll ◽  
Behrouz Ehsani-Moghaddam
Keyword(s):  
Fruit Quality ◽  
Additional Treatment ◽  
Controlled Atmosphere ◽  
Single Application ◽  
Storage Rots ◽  
Internal Browning ◽  
Apple Quality ◽  
And Storage ◽  
Storage Disorders

The objective of this study was to investigate the effects of rapid consecutive 1-methylcyclopropene (1-MCP) treatments on apple quality and disorders in storage. ‘McIntosh’ and ‘Spartan’ apples were harvested twice from commercial orchards and 1-MCP (1 μL·L−1) was applied postharvest either 1 day after harvest or 1 and 2 days after harvest. Similar fruit from both cultivars were also not treated with 1-MCP, plus an additional treatment of 2 μL·L−1 (double rate) 1-MCP was used on ‘McIntosh’. Fruit were held in either air storage at 0.5 °C for three or six months or in controlled-atmosphere (CA) storage for six or nine months. Overall, 1-MCP treatment improved firmness and acidity retention and reduced internal ethylene in both cultivars. However, ‘Spartan’ stored in CA often maintained these attributes without 1-MCP. ‘McIntosh’ apples treated twice with 1-MCP were often firmer than those treated just once. All 1-MCP treatments substantially reduced superficial scald and there was no difference in scald incidence among the treatments. Core browning was generally reduced by 1-MCP, but fruit treated once with 2 μL·L−1 or twice with 1 μL·L−1 1-MCP sometimes had higher incidence than fruit treated only once with 1 μL·L−1. ‘Spartan’ treated twice with 1-MCP also had higher incidence of internal browning after nine months. 1-MCP increased the incidence of external CO2 injury in ‘McIntosh’ from the first harvest, with fruit treated with 2 μL·L−1 having the highest incidence after six months of CA storage and those treated once with 1 μL·L−1 having the highest incidence after nine months. Storage rots were greatest after six months of air storage and 1-MCP treatments usually reduced the incidence, regardless of treatment. These results suggest that using more than the traditional single application of 1 μL·L−1 1-MCP may improve firmness retention, but there is also some risk associated with increased disorders, especially when storing apples long-term, such as for six months in air or nine months in CA storage.

EFFECTS OF 1-MCP AND STORAGE TEMPERATURE ON QUINCE FRUIT QUALITY

2015 ◽  
pp. 453-458 ◽  
Author(s):  
G.D. Nanos ◽  
A. Mpezou ◽  
T. Georgoudaki
Keyword(s):  
Fruit Quality ◽  
Storage Temperature ◽  
And Storage

scholarly journals Fruit Maturity and Storage Temperature Influence Response of Strawberries to Controlled Atmospheres

2002 ◽  
Vol 127 (5) ◽  
pp. 836-842 ◽  
Author(s):  
M.C.N. Nunes ◽  
A.M.M.B. Morais ◽  
J.K. Brecht ◽  
S.A. Sargent
Keyword(s):  
Storage Temperature ◽  
Soluble Solids ◽  
Temperature Influence ◽  
Total Anthocyanin ◽  
Controlled Atmospheres ◽  
C Storage ◽  
Fruit Maturity ◽  
Lower Temperature ◽  
And Storage ◽  
Decay Development

`Chandler' strawberries (Fragaria ×ananassa Duch.) harvested three-quarter colored or fully red were stored in air or a controlled atmosphere (CA) of 5% O2 + 15% CO2 at 4 or 10 °C to evaluate the influence of fruit maturity and storage temperature on the response to CA. Quality evaluations were made after 1 and 2 weeks in air or CA, and also after 1 and 2 weeks in air or CA plus 1 day in air at 20 °C. By 2 weeks, strawberries of both maturities stored in air at 10 °C were decayed, however, strawberries stored in CA at 4 or 10 °C or air at 4 °C had no decay even after 2 weeks plus 1 day at 20 °C. Three-quarter colored fruit stored in either air or CA remained firmer, lighter (higher L* value) and purer red (higher hue and chroma values) than fully red fruit, with the most pronounced effect being on CA-stored fruit at 4 °C. CA was more effective than air storage in maintaining initial anthocyanin and soluble solids contents (SSC) of three-quarter colored fruit and fruit stored at 10 °C. Strawberries harvested three-quarter colored maintained initial hue and chroma values for 2 weeks in CA at 4 °C, becoming fully red only when transferred to air at 20 °C. Although three-quarter colored fruit darkened and softened in 10 °C storage, the CA-stored fruit remained lighter colored and as firm as the at-harvest values of fully red fruit. After 1 or 2 weeks in CA at either 4 or 10 °C plus 1 day at 20 °C, three-quarter colored fruit also had similar SSC levels but lower total anthocyanin contents than the initial levels in fully red fruit. CA maintained better strawberry quality than air storage even at an above optimum storage temperature of 10 °C, but CA was more effective at the lower temperature of 4 °C. Three-quarter colored fruit responded better to CA than fully red fruit, maintaining better appearance, firmness, and color over 2 weeks storage, while achieving similar acidity and SSC with minimal decay development.

scholarly journals 676 Effects of Volatiles on Postharvest Shelf Life and Quality

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 515C-515
Author(s):  
Charles F. Forney
Keyword(s):  
Storage Temperature ◽  
Storage Conditions ◽  
Volatile Composition ◽  
Pigment Formation ◽  
Ethyl Hexanoate ◽  
Aroma Volatiles ◽  
Fruit Maturity ◽  
Methyl Butanoate ◽  
Wild Blueberries ◽  
And Storage

Volatile compounds make a significant contribution to the quality and storage life of fresh strawberries, blueberries, and raspberries. Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The major volatiles contributing to aroma include ethyl butanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, ethyl hexanoate, methyl butanoate, linalool, and methyl hexanoate. In lowbush (wild) blueberries, aroma is predominated by esters and alcohols including ethyl and methyl methylbutanoates, methyl butanoate, 2-ethyl-1-hexanol, and 3-buteneol, while highbush blueberry aroma is dominated by aromatic compounds, esters, terpenes and long chain alcohols. The aroma of raspberries is composed of a mixture of ketones and terpenes, including damascenone, ionone, geraniol, and linalool. The composition and concentration of these aroma compounds are affected by fruit maturity and storage conditions. As fruit ripen, the concentration of aroma volatiles rapidly increases. This increase in volatile synthesis closely follows pigment formation both on and off the plant. In strawberry fruit, volatile concentration increases about 4-fold in the 24-h period required for fruit to ripen from 50% red to fully red on the plant. In storage, volatile composition is affected by storage temperature, duration, and atmosphere. Postharvest holding temperature and concentrations of O2 and CO2 can alter the quantity and composition of aroma volatiles. The effects of postharvest environments on volatile composition will be discussed.

scholarly journals Aroma Volatiles of Mature-green and Tree-ripe `Tommy Atkins' Mangoes after Controlled Atmosphere vs. Air Storage

HortScience ◽  
2000 ◽  
Vol 35 (4) ◽  
pp. 684-686 ◽  
Author(s):  
R.J. Bender ◽  
J.K. Brecht ◽  
E.A. Baldwin ◽  
T.M.M. Malundo
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Storage Period ◽  
Controlled Atmosphere ◽  
Aroma Volatiles ◽  
Volatile Analysis ◽  
Fruit Maturity ◽  
Volatile Production

To determine the effects of fruit maturity, storage temperature, and controlled atmosphere (CA) on aroma volatiles, mature-green (MG) and tree-ripe (TR) `Tommy Atkins' mangoes (Mangifera indica L.) were stored for 21 days in air or in CA (5% O2 plus 10% or 25% CO2). The MG fruit were stored at 12 °C and the TR fruit at either 8 or 12 °C. Homogenized mesocarp tissue from fruit that had ripened for 2 days in air at 20 °C after the 21-day storage period was used for aroma volatile analysis. The TR mangoes produced much higher levels of all aroma volatiles except hexanal than did MG fruit. Both MG and TR mangoes stored in 25% CO2 tended to have lower terpene (especially p-cymene) and hexanal concentrations than did those stored in 10% CO2 and air-stored fruit. Acetaldehyde and ethanol levels tended to be higher in TR mangoes from 25% CO2 than in those from 10% CO2 or air storage, especially at 8 °C. Inhibition of volatile production by 25% CO2 was greater in MG than in TR mangoes, and at 8 °C compared to 12 °C for TR fruit. However, aroma volatile levels in TR mangoes from the 25% CO2 treatment were in all cases equal to or greater than those in MG fruit treatments. The results suggest that properly selected atmospheres, which prolong mango shelf life by slowing ripening processes, can allow TR mangoes to be stored or shipped without sacrificing their superior aroma quality.

scholarly journals Irradiation, Stage of Maturity at Harvest, and Storage Temperature during Ripening Affect Papaya Fruit Quality

HortScience ◽  
1999 ◽  
Vol 34 (6) ◽  
pp. 1112-1115 ◽  
Author(s):  
W.R. Miller ◽  
R.E. McDonald
Keyword(s):  
Carica Papaya ◽  
Storage Temperature ◽  
Cold Temperatures ◽  
Green Fruit ◽  
Fruit Maturity ◽  
Before And After ◽  
Ripe Stage ◽  
And Storage ◽  
Degree Of Severity ◽  
Storage Temperatures

Solo-type papaya (Carica papaya L.) fruit at the mature green (MG) or one-quarter yellow (QY) stage of maturity were imported through the Port of Miami, Fla., and either irradiated (0.675 kGy) or not irradiated. Fruit condition and quality attributes were determined after ripening to the edible ripe stage at 25 °C before and after storage for 7 days at 10, 12, or 15 °C. The incidence and severity of peel scald was increased by irradiation regardless of storage and ripening regime; however, the degree of severity was dependent on fruit maturity at irradiation. Irradiated QY fruit tended to have the most serious incidence and severity of scald. Mature green fruit ripened at 25 °C without storage had the lowest incidence of fruit with hard areas in the pulp (“lumpy” fruit). The QY fruit generally were second only to irradiated MG fruit stored at 10 °C in incidence of lumpiness. Anthracnose sp. decay and stem-end-rots affected 53% of all fruit. The least decay occurred on fruit ripened at 25 °C without storage, regardless of fruit maturity, and the most decay occurred on QY fruit with or without irradiation. Fruit ripened at 25 °C without storage had more palatable pulp (5.5 N) at the edible ripe stage than did fruit held in storage and then ripened. The effect of fruit maturity or irradiation dose on fruit firmness, however, was dependent on the storage temperature. Mature green fruit ripened at 25 °C lost less weight than did those stored at cold temperatures prior to ripening. We recommend that importers obtain fruit with only a slight break in ground color, and distribute them as rapidly as possible, while maintaining transit/storage temperatures at or above 15 °C with or without exposure to irradiation.

scholarly journals 355 Effect of UV-C on Ripening and Postharvest Quality of Peaches

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 504D-504 ◽  
Author(s):  
Robert C. Ebel ◽  
Floyd M. Woods ◽  
Dave Himelrick
Keyword(s):  
Fruit Quality ◽  
Skin Color ◽  
Storage Temperature ◽  
Brown Rot ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Before And After ◽  
And Storage ◽  
Uv C

Brown rot of peaches is one of the most devastating diseases that can occur before and after harvest. There has been extensive research that has shown that ultraviolet light (UV-C) kills the fungus that causes brown rot. However, it is has not been determined whether UV-C will also change ripening and fruit quality. We applied UV-C to `Loring' peaches that were harvested 10 days before normal harvest. We intentionally picked the fruit early because we wanted to make sure the fruit had not entered the climacteric. The fruit were treated with UV-C and ethylene, skin color, firmness, and soluble solids were measured. We also held fruit at three storage temperatures to determine whether there may be an interaction between UV-C treatment and storage temperature. Ethylene was slightly higher for UV-C treated fruit at 70 °F (20 °C) and 55 °F (12 °C), but not at 40 °F (4 °C). However, there was very little effect on firmness and soluble solids. There was a slight delay in development of red blush. UV-C had little effect on ripening and peach fruit quality.

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