Response of 'Lambert' and 'Ron's Seedling' sweet cherries to fumigation with methyl bromide plus cold storage

1988 ◽  
Vol 28 (3) ◽  
pp. 431 ◽  
Author(s):  
AJ Jessup
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Cold Storage ◽  
Methyl Bromide ◽  
Skin Colour ◽  
Phytotoxic Effects ◽  
Sweet Cherries

Fumigation with methyl bromide followed by storage for 10 or 30 days at 1� retarded weight loss in 'Ron's Seedling' sweet cherries. Loss of skin colour was delayed in 'Lambert' sweet cherries fumigated with 32 dm3 methyl bromide when fumigated at 17�C, compared with fruit not fumigated and those treated with 48 g/m3 methyl bromide. Treatment with 32 dm3 increased the frequency of peduncle abscission in both varieties without serious phytotoxic effects on fruit quality.

scholarly journals RESPONSE OF `HASS' AVOCADO TO METHYL BROMIDE FUMIGATION

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 678f-678
Author(s):  
M. L Arpaia ◽  
L. G. Houck ◽  
P. Hartsell ◽  
S. L. Ontai ◽  
J. S. Reints
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Cold Storage ◽  
Methyl Bromide ◽  
Ceratitis Capitata ◽  
Fruit Fly ◽  
Considerable Variability ◽  
Vascular Discoloration ◽  
Hass Avocado

Postharvest quarantine treatments of methyl bromide fumigation (MB) or a combination of MB and cold storage are allowed for the Mediterranean Fruit Fly (Ceratitis capitata) and other fruit flies. A study was undertaken to address the effect of MB on the fruit quality of `Hass' avocados. Fruit were obtained from two growers at a commercial packinghouse three times during the 1991 season. Fruit were fumigated at 21C or 30 C within 24 hours after harvest or after 1 week of storage. Fruit were evaluated after 0, 1, 2 or 4 weeks of storage at 5 C. Fruit quality was determined by flesh firmness, days to ripe, ease of peeling, weight loss, external discoloration, flesh or vascular discoloration and the presence/absence of decay. There was considerable variability between grower lots, however fruit that were fumigated had higher levels of weight loss, vascular or flesh discoloration and decay after 4 weeks of storage. The timing of fumigation had little effect on fruit quality. Generally, fruit which were fumigated at 30 C had less damage. These results suggest that `Hass' avocado could withstand MB as long as the fruit is marketed within 2 weeks of harvest.

scholarly journals Application of Arabic Gum and Essential Oils as the Postharvest Treatments of Le Conte Pear Fruits during Cold Storage

2019 ◽  
pp. 1-11
Author(s):  
Malaka A. Saleh ◽  
Nagwa S. Zaied ◽  
M. A. Maksoud ◽  
Omaima M. Hafez
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Cold Storage ◽  
Chemical Properties ◽  
Storage Period ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Mature Stage ◽  
Arabic Gum ◽  
Moringa Oil

The present study was conducted during 2015 and 2016 seasons on Le Conte pear fruits harvested at mature stage, to investigate the application of (10% w/v) Arabic Gum (AG), Jojoba oil (JO) and Moringa oil (MO) at the rate (100 %) alone on physical and chemical properties. Fruits stored at 0 ± 1°C and 85-90 % relative humidity (RH) for 105 days. A fruit sample of each treatment was taken out at the end of cold storage period and left at room temperature (23 ± 2°C) and 47% (RH) up to 7 days was examined for quality Assessments. Fruit physical properties (weight loss, decay percentages and fruit firmness "Lb/inch2") and fruit chemical properties (total soluble solids percentage and total acidity percentage were evaluated. The results obtained that, all treatments including control succeeded in preventing fruit decay percentage up to 30 days in the two seasons. It is worth mentioning that, Le Conte pear fruits were coated with MO with stands free from deterioration up to 75 days of cold storage period. Beside, fruits coated MO progress in reducing the percentages of weight loss and decay throw cold storage periods for 105 day. The rate of softening increased in fruits with increasing the storage time in both fruits coated and uncoated, but it was significantly declined in uncoated treatments. Moreover, JO coating was more effective in firmness retention compared to the other treatments. Followed by pear fruits was coating with MO and AG in this respect. Furthermore, all coated fruits enhancement fruit quality during storage periods. Finally, it can be concluded that coating Le Conte fruits by Moringa oil recorded successfully reduction in fruit weight loss, decay percentages, improving fruit quality and extended storage fruit life as well as stimulate marketing period (shelf life), also safe on environmental and human health.

scholarly journals 131 Controlled Atmosphere Temperature Treatments for Disinfestation of `Bing' Sweet Cherry

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 412A-412
Author(s):  
Krista C. Shellie ◽  
Lisa Neven ◽  
Steve Drake
Keyword(s):  
Cold Storage ◽  
Methyl Bromide ◽  
Prunus Avium ◽  
Insect Pests ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Control Fruit ◽  
Sweet Cherries ◽  
Atmosphere Temperature

Phytosanitary restrictions for insect pests can interfere with the marketing of fresh sweet cherries (Prunus avium L.). The objective of this research was to compare the quality of controlled atmosphere temperature treated (CAT) sweet cherries to methyl bromide fumigated cherries and non-heated, non-fumigated control fruit. Two CAT doses were evaluated: a 25-min exposure to 47 °C (117 °F) that heated the cherry center to 46 °C (115 °F), and a 40-min exposure to 45 °C (113 °F) that heated the cherries to a center temperature of 44 °C (111 °F). These heat doses approximated a heat dose that provides quarantine security against codling moth (Cydia pomonella Lw.) and western cherry fruit fly (Rhagoletis cingulata Lw.). An atmosphere of 1 kPa oxygen and 15 kPa carbon dioxide was established inside the treatment chamber for 21 min prior to heating. The influence on fruit quality of hydrocooling prior to the CAT treatment, cooling after treatment, and 2 weeks of cold storage after treatment in air or controlled atmosphere was evaluated. Each CAT dose was replicated four times using freshly harvested, `Bing' sweet cherries acquired from similar grower lots. Quality attributes evaluated included: stem and fruit color, firmness, soluble solids concentration, titratable acidity, decay, and sensory evaluations. Hydrocooling prior to treatment, cooling method after heating and storage atmosphere had no significant influence on cherry quality after cold storage. The stem color of fumigated cherries was less green after storage than CAT treated cherries or untreated, control cherries. Cherries heated for 25 min were rated after cold storage by untrained panelists as similar to non-heated, non-fumigated control fruit. Heated cherries and methyl bromide fumigated cherries were less firm after cold storage than control fruit.

scholarly journals Chitosan-Based Coating Enriched with Hairy Fig (Ficus hirta Vahl.) Fruit Extract for “Newhall” Navel Orange Preservation

Coatings ◽  
2018 ◽  
Vol 8 (12) ◽  
pp. 445 ◽  
Author(s):  
Chuying Chen ◽  
Nan Cai ◽  
Jinyin Chen ◽  
Xuan Peng ◽  
Chunpeng Wan
Keyword(s):  
Weight Loss ◽  
Superoxide Dismutase ◽  
Fruit Quality ◽  
Cold Storage ◽  
Postharvest Quality ◽  
Navel Orange ◽  
Fruit Extract ◽  
Protective Enzyme ◽  
Ficus Hirta

A novel coating based on 1.5% chitosan (CH), enriched with or without hairy fig (Ficus hirta Vahl.) fruit extract (HFE), was applied to “Newhall” navel orange for improving the preservation effect. Changes in physicochemical indexes were analyzed over 120 days of cold storage. Uncoated fruit were used as the control. The CH-HFE coating, based on 1.5% CH enriched with HFE, exhibited the best preservation effect and showed the lowest decay rate (5.2%) and weight loss (5.16%). The CH-HFE coating could postpone the ripening and senescence of navel oranges, and maintain higher fruit quality by inhibiting respiration, decreasing the accumulation of malondialdehyde (MDA), and enhancing the activities of protective enzyme, including superoxide dismutase (SOD), peroxidase (POD), chitinase (CHI), and β-1,3-glucanase (GLU), which suggests that CH-HFE coating has the potential to improve the postharvest quality of “Newhall” navel orange and prolong the storage life.

Cold Storage Influences Postharvest Chilling Injury and Quality of Peach Fruits

2018 ◽  
pp. 28-34 ◽  
Author(s):  
Ahmad Sattar Khan ◽  
Kamal Hussain ◽  
Hafiz Muhammad Shoaib Shah ◽  
Aman Ullah Malik ◽  
Raheel Anwar ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Fruit Quality ◽  
Cold Storage ◽  
Acid Content ◽  
Chilling Injury ◽  
Ascorbic Acid Content ◽  
Fruit Firmness ◽  
Early Season ◽  
Late Season

Peach (Prunus persica L.) fruits exhibit limited postharvest shelf and storage life due to rapid softening. Therefore, in the present study effect of cold storage was investigated on postharvest chilling injury (CI) and fruit quality during ripening following cold storage on five peach cultivars including ‘Peach Select No. 3’ (PS-3), ‘Florida Gold’ (FG) and ‘Florida King’ (FK) as early season maturing, and ‘Indian Blood’ (IB) and ‘Maria Delezia’ (MD) as late season maturing cultivars. Peach fruits harvested at commercial maturity were ripened at ambient conditions following cold storage for 0, 10 and 20 days at 0±1 °C with 80±5% RH. Data regarding peach fruit quality parameters and incidence of CI were recorded at fully ripe eating soft stage. Results indicated that apart from the cultivars, fruit weight loss, levels of soluble solid content (SSC) and sugars increased as the storage period was progressed. However, fruit firmness, titratable acidity (TA), and ascorbic acid content significantly reduced during cold storage. Among early season maturing peach cultivars, fruits of ‘FG’ and among late season maturing peach cultivars, fruits of ‘MD’ showed better postharvest shelf life and fruit quality during ripening following cold storage. The highest SSC and SSC: TA ratio were observed in ‘FG’ peach fruits; however, these fruits exhibited 50% and 75% CI after 10 and 20 days of cold storage, respectively. During first 10 days of cold storage, ‘PS-3’ peach fruits showed better taste with higher fruit firmness and ascorbic acid content, however, later on the highest level of CI was observed in these fruits. Among all the tested peach cultivars, the ‘IB’ peach fruits showed higher fruit firmness, lower weight loss, as well as acceptable biochemical fruit quality (SSC, SSC; TA, ascorbic acid content, total sugars) during 20 days of cold storage without showing any symptoms of CI.

scholarly journals High Storage Humidity Affects Fruit Quality Attributes and Incidence of Fruit Cracking in Cold-stored ‘Royal Gala’ Apples

HortScience ◽  
2019 ◽  
Vol 54 (1) ◽  
pp. 149-154 ◽  
Author(s):  
Jinwook Lee ◽  
James P. Mattheis ◽  
David R. Rudell
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Fruit Quality ◽  
Cold Storage ◽  
Quality Attributes ◽  
Polyethylene Liner ◽  
Fresh Weight ◽  
Physiological Disorders ◽  
Fruit Cracking ◽  
High Storage

‘Royal Gala’ apples can be susceptible to the incidence of fruit cracking and senescent flesh breakdown during cold storage. Because the development of these physiological disorders in other cultivars can be influenced by humidity during storage, the objective of this study was to evaluate the effect of high storage humidity on fruit quality attributes and incidence of physiological disorders in cold-stored ‘Royal Gala’ apples. Fruit obtained from a commercial orchard were kept in cardboard boxes with or without a perforated polyethylene liner during and after cold storage. High storage humidity induced by the perforated polyethylene liner reduced fresh weight loss but enhanced the change of fruit circumference after cold storage. High storage humidity contributed the most reduction of cortex lightness (L*) and hue angle (ho) in stem-end cortex tissues during shelf life. Fruit stored with liners had reduced internal ethylene concentration (IEC) and outer cortex firmness after removal from storage compared with control fruit. Furthermore, high storage humidity prevented shriveling but provoked fruit cracking. The incidence and severity of flesh breakdown were further aggravated during shelf life, compared with cold storage, regardless of a liner application. Overall, maintaining high storage humidity by applying a perforated polyethylene liner can contribute to delaying fresh weight loss, reducing IEC, and preventing fruit shriveling but can enhance cortex tissue browning, loss of flesh firmness, and incidence of fruit cracking during cold storage and shelf life.

scholarly journals Fruit Quality of Stored, Fresh Red Raspberries After a Delay in Precooling

1992 ◽  
Vol 2 (4) ◽  
pp. 468-470 ◽  
Author(s):  
JoAnn Robbins ◽  
Patrick P. Moore
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Cold Storage ◽  
Delay Period ◽  
Red Raspberry ◽  
Long Distance ◽  
Subsequent Storage

The effects of delayed precooling on fresh red raspberry fruit during storage was determined. Precooling was delayed for 0.5 to 12 hours, followed by cold storage for 8 days, with subsequent storage at 20C for 24 hours. Weight loss was greater with increasing delays of precooling. Fruit that lost more weight during the delay period lost less during the subsequent S-day storage at 0C. The exception was fruit held for 12 hours before precooling. Weight loss during the final 24 hours at 20C showed no pattern. Cumulative weight loss at the end of the storage treatments was similar regardless of delay of precooling. Fruit strength was reduced by any delay of precooling. The effect of delayed precooling on color was not consistent in the 2 years using different cultivars. The results indicate that fruit should be precooled as quickly as possible after harvest for long-distance fresh marketing.

scholarly journals Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 138
Author(s):  
Chyntia Wulandari Eka Saputri ◽  
I. A. Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Consumption Rate ◽  
Storage Temperature ◽  
Treatment Time ◽  
O2 Consumption ◽  
Damage Level ◽  
Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin   The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

scholarly journals Efficacy of coupling gamma irradiation with calcium chloride and lemongrass oil in maintaining guava fruit quality and inhibiting fungal growth during cold storage

2018 ◽  
Vol 30 (1) ◽  
pp. 67-78 ◽  
Author(s):  
Ramadan A. Hassanein ◽  
Ehab A. Salem ◽  
Ahmed A. Zahran
Keyword(s):  
Vitamin C ◽  
Fruit Quality ◽  
Cold Storage ◽  
Fungal Growth ◽  
Alternaria Solani ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Γ Irradiation ◽  
Lemongrass Oil

AbstractThis study was performed to explore the efficacy of combining more than one postharvest treatment in maintaining some quality attributes and reducing fungal pathogenicity in cold-stored guava fruits. The investigated postharvest treatments included the control, CaCl2(4%), lemongrass oil (2 dm3kg−1), gamma (γ) irradiation (0.2, 0.4 and 0.6 kGy), 0.4 kGy γ irradiation + CaCl2(4%), and 0.4 kGy γ irradiation + lemongrass oil (2 dm3kg−1). The studied physiochemical attributes included weight loss, decay percentage, fruit firmness, total soluble solids (TSS), titratable acidity (TA), and vitamin C content. Different fungal species were also isolated from decayed fruits and were identified asAlternaria alternata,Alternaria solani,Aspergillus niger,Botrytis cinerea,Fusarium solaniandRhizopus stolonifer. The severity of infection for the different fungi was determined, and anin vitroantifungal assay was conducted for lemongrass oil. All the investigated treatments generally reduced decay and water loss percentages, and controlled TSS, TA and vitamin C decrements that occurred during cold storage. On the other hand, higher irradiation doses generally increased fruit softness, and the 0.4 kGy γ dose did not contribute to the overall fruit quality when coupled with CaCl2and lemongrass oil, compared to CaCl2and lemongrass oil treatments alone.

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