Evaluation of wax to extend the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud

1994 ◽  
Vol 34 (3) ◽  
pp. 427 ◽  
Author(s):  
M Edwards ◽  
R Blennerhassett
Keyword(s):  
Weight Loss ◽  
Water Loss ◽  
Low Temperatures ◽  
Cucumis Melo ◽  
Chilling Injury ◽  
Storage Life ◽  
Fusarium Spp ◽  
Postharvest Storage ◽  
Cucumis Melo L ◽  
Reduce Water Loss

This experiment evaluated Citruseal wax at 50 and 80% (v/v wax/water) for effects on storage life on Honeydew melons (Cucumis melo L. var. inodorus). Waxing reduced weight loss after 4 and 6 weeks storage at 3�C and 6�C and chilling injury at 3�C. Waxing did not reduce breakdown caused by bacteria or fungi (largely Alternaria and Fusarium spp.) at 3�C. These results indicate that diluted Citruseal wax can be used to reduce water loss and chilling injury at low temperatures.

The use of postharvest treatments to extend storage life and to control postharvest wastage of honeydew melons (Cucumis melo L. var. inodorus Naud.) in cool storage

1990 ◽  
Vol 30 (5) ◽  
pp. 693 ◽  
Author(s):  
ME Edwards ◽  
RM Blennerhassett
Keyword(s):  
Water Loss ◽  
Cucumis Melo ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Storage Conditions ◽  
Storage Life ◽  
Storage Rots ◽  
Wax Coating ◽  
Cucumis Melo L

Three trials were undertaken to study storage conditions and handling procedures required to maximise the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud.).Honeydew melons treated with chlorine (1000 mg/L), benomyl (250 mg/L) + guazatine (500 mg/L), shrink wrap (17 ym Cryovac XDR film), Semperfresh, wax, or combinations of these treatments were stored at 4 or 8�C, for 4 or 6 weeks. Benomyl plus guazatine reduced the development of storage rots associated with Alternaria and Fusarium spp. The use of shrink wrap and wax reduced water loss by melons but increased fungal infection in some cases. Shrink wrapping combined with the fungicide treatment effectively reduced the incidence of fungal breakdown in the storage period for up to 4 weeks. Wax coating with full strength Citruseal wax caused anaerobic tissue breakdown. Melons were affected by chilling injury at 4�C. Control of bacterial rots with benomyl + guazatine or with chlorine was variable. Semperfresh did not reduce the incidence of fungal breakdown or water loss from the melons. The results indicate that storage of honeydew melons for 4 weeks at 8�C by pretreating with fungicide is possible but the melons soften and rot after 6 weeks, making them unsaleable. Four weeks should be adequate to allow for sea freighting of honeydew melons to markets in South East Asia. Further research is required to determine the optimum storage temperature for honeydew melons.

scholarly journals Optimizing the Storage Temperature and Humidity for Fresh Cranberries: A Reassessment of Chilling Sensitivity

HortScience ◽  
2008 ◽  
Vol 43 (2) ◽  
pp. 439-446 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Conditions ◽  
Storage Life ◽  
Fresh Weight ◽  
Fruit Storage ◽  
Temperature And Humidity ◽  
Chilling Sensitivity ◽  
Marketable Fruit

Studies were conducted over three seasons to determine the relationship of temperature and humidity on the storage life of fresh cranberry (Vaccinium macrocarpon Aiton) fruit. Each year, cranberries harvested from four commercial bogs were stored at temperatures ranging from 0 to 10 °C in combination with relative humidities (RH) ranging from 75% to 98%. Fruit were stored under these conditions for up to 6 months and were evaluated monthly for marketability, decay, physiological breakdown, weight loss, and firmness immediately after removal and after an additional week at 20 °C. The percentage of marketable fruit declined substantially over time in all storage conditions with 41% to 57% becoming unmarketable after 2 months as a result of both decay and physiological breakdown. Relative humidity had a greater effect on fruit storage life than temperature and after 5 months, the amount of marketable fruit stored in high (98%) and medium (88%) RH was 71% and 31% less than that stored in low (75% to 82%) RH. Rates of fresh weight loss increased as RH in storage decreased and was 0.41%, 0.81%, and 0.86% per month in fruit stored in high, medium, and low RH, respectively. Fruit firmness was not significantly affected by RH. The effects of storage temperatures ranging from 0 to 7 °C on marketable fruit after 2 to 5 months of storage were not significant. Only fruit stored at 10 °C consistently had fewer marketable fruit when compared with fruit stored at lower temperatures. Storage temperature had no significant effect on decay incidence. However, physiological breakdown was greatest in fruit stored at 10 °C. Rates of fresh weight loss increased with storage temperature, ranging from 0.35% to 1.17% per month for fruit stored at 0 to 10 °C, respectively. Contrary to previous reports, no evidence of chilling injury was found in cranberry fruit stored at 0 °C. Results suggest that cranberry fruit should be stored at 0 to 7 °C and 75% to 82% RH to retain marketable fruit.

Antioxidative activity associated with chilling injury tolerance of muskmelon (Cucumis melo L.) rind

2011 ◽  
Vol 128 (3) ◽  
pp. 267-273 ◽  
Author(s):  
Edna Fogelman ◽  
Ayse Kaplan ◽  
Zaccharia Tanami ◽  
Idit Ginzberg
Keyword(s):  
Cucumis Melo ◽  
Antioxidative Activity ◽  
Chilling Injury ◽  
Injury Tolerance ◽  
Cucumis Melo L

scholarly journals Temperature Conditioning and Surface Treatments of Grapefruit Affect Expression of Chilling Injury and Gas Diffusion

1993 ◽  
Vol 118 (4) ◽  
pp. 490-496 ◽  
Author(s):  
Roy E. McDonald ◽  
T. Gregory McCollum ◽  
Harold E. Nordby
Keyword(s):  
Weight Loss ◽  
Water Loss ◽  
Chilling Injury ◽  
Gas Diffusion ◽  
Surface Treatments ◽  
Safflower Oil ◽  
Citrus Paradisi ◽  
Beneficial Effects ◽  
Grapefruit Peel ◽  
Resistance Coefficients

`Marsh' Grapefruit (Citrus paradisi Macf.) were temperature conditioned (7 days at 15C), wiped with hexane, treated with squalene, squalane, or safflower oil (all 10% in hexane), or waxed with a commercial fruit wax (Flavorseal) to determine their effects on weight loss, chilling injury (Cl) symptoms on the peel, and gas exchange. Following 3 weeks of storage at SC, wiping fruit with hexane resulted in a significant decrease in weight loss, but not CI. Temperature conditioning and Flavorseal independently inhibited weight loss and Cl development. Squalene inhibited CI development, but not weight loss. Chilling injury on fruit treated with squalene or Flavorseal was similar in appearance, but significantly less common than that on nontreated fruit. Grapefruit peel accounted for 92% of the gas diffusion of fruit, and resistance coefficients for peel and whole fruit were similar. Less ethane diffused into fruit that were: temperature-conditioned compared with nonconditioned, hexane wiped compared with nonhexane-wiped, and squalene-treated compared with nonsqualene treated fruit. Ethane influx was significantly restricted into squalane- and squalane-treated fruit compared with Flavorseal- or safflower oil-treated fruit. Oxygen and CO2 influx was significantly reduced by Flavorseal, safflower oil, squalene, and squalane. Squalane was the most restrictive of ethylene efflux followed by safflower oil, squalene, and Flavorseal. All of these surface treatments are known to reduce CI on grapefruit. These data indicate that water loss is less important to the development of Cl than has been previously suggested, and that the beneficial effects of squalene are not the result of an inhibition of water loss. Permeability of grapefruit peel to gases other than H2O vapor may also influence the expression of Cl.

scholarly journals Changes in Guavas of Three Maturity Stages in Response to Temperature and Relative Humidity

HortScience ◽  
1990 ◽  
Vol 25 (1) ◽  
pp. 86-87 ◽  
Author(s):  
Roberto I. Vazquez-Ochoa ◽  
Maria T. Colinas-Leon
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Quality Characteristics ◽  
Storage Life ◽  
Soluble Solids ◽  
Response To Temperature ◽  
Green Stage

Maturity at harvest influenced storage life of guava (Psidium guajava L.) fruit kept at 3.5, 7, or 11C and 80% or 88% RH. Quality characteristics considered were firmness, pH, titratable acidity, ascorbic acid and soluble solids concentrations, and weight loss. Chilling injury was observed only in guavas harvested at the mature-green stage and kept at 3.5 or 7C. The storage life of fruit kept at 11C was reduced due to fungal attack. The best results were obtained with guavas harvested at the color-turning stage followed by storage at 7C and 80% RH for 3 weeks. These fruits had good appearance 5 days after removal from storage.

scholarly journals Storage Life and Deterioration of Intact Cantaloupe (Cucumis melo L. var. reticulatus) Fruit Treated with 1-Methylcyclopropene and Fresh-cut Cantaloupe Prepared from Fruit Treated with 1-Methylcyclopropene Before Processing

HortScience ◽  
2008 ◽  
Vol 43 (2) ◽  
pp. 435-438 ◽  
Author(s):  
Jiwon Jeong ◽  
Jeffrey K. Brecht ◽  
Donald J. Huber ◽  
Steven A. Sargent
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Storage Life ◽  
Flesh Color ◽  
C Storage ◽  
Soluble Solid ◽  
Ethylene Action ◽  
Fresh Cut ◽  
Preliminary Research ◽  
Cucumis Melo L

A study was conducted to determine the influence of the ethylene action inhibitor, 1-methylcyclopropene (1-MCP), on the shelf life and deterioration during storage at 5 °C of intact netted muskmelon (Cucumis melo L. var. reticulatus) fruit and fresh-cut cubes prepared from those fruit. ‘Durango’, ‘Magellan’, and ‘7920’ fruit (3/4 to full-slip stage) were treated with 1-MCP (1.0 μL·L−1) for 24 h at 20 °C. Preliminary research with ‘Athena’ muskmelon had shown that the more physiologically advanced distal pericarp tissue developed significantly more watersoaking than the less advanced proximal and center portions during 5 °C storage; therefore, after treatment with 1-MCP and cooling to 5 °C, the center portions of the fruit were used to prepare the fresh-cut samples. Fresh-cut cubes and intact fruit were stored for 12 d at 5 °C. Intact fruit of all tested cultivars responded to 1-MCP application with improved firmness retention during storage, but no watersoaking was observed in intact fruit. The effect of 1-MCP treatment on the firmness retention and watersoaking of fresh-cut cubes from the different cultivars was inconsistent. Exposure of muskmelon fruit to 1-MCP did not significantly influence the flesh color or soluble solid contents of either intact fruit or fresh-cut cubes during storage at 5 °C.

IDENTIFICATION AND CHARACTERIZATION OF Fusarium spp. FROM MUSKMELON IN NORTHWEST MEXICO

Biotecnia ◽  
2018 ◽  
Vol 20 (3) ◽  
pp. 71-75 ◽  
Author(s):  
Tomas Rivas Garcia ◽  
Luis Guillermo Hernandez Montiel ◽  
Bernardo Murillo Amador ◽  
Alejandra Nieto Garibay ◽  
Roberto Gregorio Chiquito Contreras ◽  
...  
Keyword(s):  
Cucumis Melo ◽  
Fusarium Species ◽  
Fusarium Proliferatum ◽  
Molecular Techniques ◽  
High Susceptibility ◽  
Fusarium Spp ◽  
Northwest Mexico ◽  
Cucumis Melo L ◽  
Identification And Characterization

Muskmelon (Cucumis melo L.) is a primary crop of Mexico. Nevertheless, the fruit has a high susceptibility to postharvest fungal diseases. Fusarium species are one of the main causes of diseases that limit production of muskmelon. The objective of this study was to characterize and identify by taxonomic keys and molecular markers species of Fusarium related to rot of muskmelon var. Reticulatus in Northwest Mexico. To identify the causative agent, fruits were collectedm from cultivated fields. The isolated fungi were inoculated on muskmelon to determine its pathogenicity. Morphological analyses as well as molecular techniques confirmed that the pathogen was the fungus Fusarium proliferatum.

scholarly journals Modified atmosphere packaging extending the storage life of 'douradão' peach

2011 ◽  
Vol 32 (4) ◽  
pp. 1009-1017 ◽  
Author(s):  
Ligia Regina Radomille de Santana ◽  
Benedito Carlos Benedetti ◽  
José Maria Monteiro Sigrist ◽  
Claire Isabel Grígoli de Luca Sarantopóulos
Keyword(s):  
Weight Loss ◽  
Cold Storage ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Life ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Perishable Product ◽  
Flesh Firmness ◽  
Relevant Effect

'Douradão' peach is a perishable product and when cold stored is subject to chilling injury. The objective of the experiment was to evaluate the effect of modified atmosphere packaging (MAP) and cold storage on quality and storage life of these peaches. Fruits were packed in polypropylene (PP) trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60, 75 μm thickness) with active modified atmosphere (10 kPa CO2 + 1.5kPa O2, balance N2). The control was made with peaches held in nonwrapped PP trays. Fruits were kept at 1 ± 1 °C and 90 ± 5% relative humidity (RH) for 28 days and CO2 and O2 within packages was monitored every two days. After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25 ± 1 °C and 90 ± 5% RH for ripening. On the day of removal from the cold storage and after 4 days, peaches were evaluated for weight loss, decay incidence, flesh firmness, woolliness incidence, soluble solids content (SSC), titratable acidity (TA) and juice content. The results showed that MAP had influence on reducing weight loss and prevented postharvest decay. MAP of 1-2 kPa O2 and 3-6 kPa CO2 at 1 °C (from 50 and 60 μm LDPE films) were effective for keeping good quality of 'Douradão' peaches during 28 days of storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. Packages of 30 and 75 μm LDPE films were ineffective for reducing woolliness during cold storage. MAP fruits showed lower SSC and no relevant effect on TA. Control fruits did not present marketable conditions after 14 days of cold storage.

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