scholarly journals Postharvest Quality of Refrigerated Tomato Fruit (S olanum lycopersicum , cv. Zinac) at Two Maturity Stages Following Heat Treatment

2014 ◽  
Vol 39 (6) ◽  
pp. 697-709 ◽  
Author(s):  
Joaquina Pinheiro ◽  
Carla Alegria ◽  
Marta Abreu ◽  
Manuela Sol ◽  
Elsa M. Gonçalves ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Tomato Fruit ◽  
Postharvest Quality ◽  
Maturity Stages

scholarly journals Use of a Copper- and Zinc-Modified Natural Zeolite to Improve Ethylene Removal and Postharvest Quality of Tomato Fruit

Crystals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 471
Author(s):  
Johannes de Bruijn ◽  
Ambar Gómez ◽  
Cristina Loyola ◽  
Pedro Melín ◽  
Víctor Solar ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Tomato Fruit ◽  
Postharvest Quality ◽  
Pigment Synthesis ◽  
Modified Zeolite ◽  
Copper And Zinc ◽  
Ethylene Adsorption ◽  
Tomato Fruit Ripening ◽  
Ethylene Removal

Ethylene stimulates ripening and senescence by promoting chlorophyll loss, red pigment synthesis, and softening of tomatoes and diminishes their shelf-life. The aim of this work was to study the performance of a novel copper- and zinc-based ethylene scavenger supported by ion-exchange on a naturally occurring zeolite by analyzing its ethylene adsorption capacity and the influence of ethylene scavenging on quality attributes during the postharvest life of tomatoes. The influence of copper- and zinc-modified zeolites on ethylene and carbon dioxide concentrations and postharvest quality of tomatoes was compared with unmodified zeolite. Interactions among ethylene molecules and zeolite surface were studied by diffuse reflectance infrared Fourier transform spectroscopy in operando mode. The percentage of ethylene removal after eight days of storage was 57% and 37% for the modified zeolite and pristine zeolite, respectively. The major ethylene increase appeared at 9.5 days for the modified zeolite treatment. Additionally, modified zeolite delayed carbon dioxide formation by six days. Zeolite modified with copper and zinc cations favors ethylene removal and delays tomato fruit ripening. However, the single use of unmodified zeolite should be reconsidered due to its ripening promoting effects in tomatoes at high moisture storage conditions, as water molecules block active sites for ethylene adsorption.

Effects of heat treatment on postharvest quality of peaches

2002 ◽  
Vol 54 (1) ◽  
pp. 17-22 ◽  
Author(s):  
Tao Zhou ◽  
Shiying Xu ◽  
Da-Wen Sun ◽  
Zhang Wang
Keyword(s):  
Heat Treatment ◽  
Postharvest Quality

scholarly journals Postharvest Quality of Early Season Grapefruit after Forced-air Vapor Heat Treatment

HortScience ◽  
1992 ◽  
Vol 27 (5) ◽  
pp. 422-424 ◽  
Author(s):  
W.R. Miller ◽  
R.E. McDonald
Keyword(s):  
Heat Treatment ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Citrus Paradisi ◽  
Peel Color ◽  
Forced Air ◽  
Subsequent Storage ◽  
Final Inspection

`Marsh' and `Ruby Red' grapefruit (Citrus paradisi Macf.) were harvested in Florida during Oct. and Nov. 1990, degreened in an ethylene chamber, exposed to vapor heat (VH) treatment (43.5 ± 0.1C for ≈240 min), and evaluated for deterioration in quality and development of injury after various storage regimes. Symptoms of aging averaged 6% and 8% of the surface on `Ruby Red' and `Marsh' fruit, respectively, and the VH treatment had reduced the incidence of aging by 45% after 5 weeks of storage (4 weeks at 16C plus 1 week at 21C). Total decay, mostly stem-end rots (Diplodia spp. and Phomopsis spp.), remained relatively low (≈5%) in both treated and nontreated fruit after 5 weeks of storage. The VH treatment had little effect on change in peel color during treatment or subsequent storage. After the final inspection, `Marsh' fruit was higher in total soluble solids and titratable acidity than `Ruby Red' fruit, but these quality indicators and pH were not affected by the VH treatment. VH treatment did not adversely affect the quality of `Marsh' or `Ruby Red' grapefruit harvested early in the season; hence, VH should be considered as a viable quarantine treatment for Florida grapefruit.

scholarly journals 127 Ethylene Production in Tomato Fruit in Relation to Postharvest Quality Deterioration

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 411B-411
Author(s):  
Hakim Abdul ◽  
Pehu Eija ◽  
Voipio Irma ◽  
Khatoon Mohfeza
Keyword(s):  
Lycopersicon Esculentum ◽  
Production Rate ◽  
Ethylene Production ◽  
Tomato Fruit ◽  
Fruit Size ◽  
Postharvest Quality ◽  
Maturity Stage ◽  
Quality Deterioration ◽  
Maturity Stages ◽  
Small Fruit

Ethylene is produced by tomato fruit (Lycopersicon esculentum) at a rate that is dependent on fruit size, maturity stage, and adherence of calyxes. Production rate of ethylene declined with increased maturity stages. Small fruit produced higher ethylene compared to medium or large sizes. Ethylene production is positively correlated with rate of respiration, but not with visible pitting. Fruit stored with calyx produced less ethylene than those that were stored without calyxes.

scholarly journals Postharvest Quality of `Valencia' Orange after Exposure to Hot, Moist, Forced Air for Fruit Fly Disinfestation

HortScience ◽  
1994 ◽  
Vol 29 (12) ◽  
pp. 1524-1527 ◽  
Author(s):  
Krista C. Shellie ◽  
Robert L. Mangan
Keyword(s):  
Heat Treatment ◽  
Fruit Quality ◽  
Citrus Sinensis ◽  
Fruit Fly ◽  
Postharvest Quality ◽  
Maximum Temperature ◽  
Valencia Orange ◽  
Forced Air ◽  
Fruit Flavor

`Valencia' oranges [Citrus sinensis (L.) Osbeck] were exposed to moist, forced air (MFA) at 46, 47, or 50C for 1, 2, 3, or 4 hours to identify the maximum temperature and duration of exposure for which there was no detectable reduction in fruit quality. The flavor of oranges exposed to MFA at 47 or 50C was rated significantly inferior to that of oranges exposed to 46C. The degree minutes that accumulated in the center of the fruit between 2 and 4 hours and the maximum fruit center temperature during the heat treatment were associated with inferior fruit flavor. Oranges exposed to MFA at 46C for up to 4 hours could not be distinguished from the nonheated fruit. MFA at 46C is a promising quarantine treatment for `Valencia' oranges.

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