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

2021 ◽  
Author(s):  
Lan Chen ◽  
Yanfang Pan ◽  
Xiaoyu Jia ◽  
Xiaodong Wang ◽  
Junwei Yuan ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Post Harvest ◽  
Pectin Solubilisation

scholarly journals Post-harvest quality of Campomanesia adamantium (Cambess.) O. Berg. in function of storage temperature

2020 ◽  
Vol 43 ◽  
pp. e48979
Author(s):  
Marília Assis do Santos ◽  
Alan Carlos Costa ◽  
Clarice Aparecida Megguer ◽  
Júlien da Silva Lima ◽  
Yasmin Giovanna Santos Carvalho ◽  
...  
Keyword(s):  
Visual Analysis ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Post Harvest ◽  
Fruit Species ◽  
Randomized Design ◽  
Soluble Solid

Brazil has a large variety of native and exotic fruit species, including the gabiroba, which can be sources of income for the population. The objective of this study was to evaluate the post-harvest behavior of gabiroba fruit by maturity stage and storage temperature. The fruits were divided into two lots and stored at temperatures of 6, 12, 24 and 30°C. The first batch was used for the physical and chemical analysis of acidity, soluble solids, firmness, percentage of green color, and visual analysis; this batch was composed of green and yellow-green fruit. The second lot was intended for breath analysis, composed of green, yellow-green, and yellow fruits. The experiment was conducted in a completely randomized design with five replications. Data were analyzed using descriptive statistics. Considering the evaluated characteristics, the gabiroba soluble solid/titratable acidity ratio values should be approximately 4.0 for the fruits to be considered acceptable for consumption. For the preservation of the post-harvest quality of gabiroba, it is indicated that the harvest is carried out at the green stage of maturation and that they are stored at a temperature of 6°C. The highest respiratory rates were observed in fruits harvested at the yellow stage, not being recommended its storage.

Evaluation of Chemical, Biochemical and Microbiological Quality in Tomato Using Multivariate Analysis

2015 ◽  
Vol 11 (2) ◽  
pp. 173-184 ◽  
Author(s):  
Nafiisa Sobratee ◽  
Tilahun S. Workneh
Keyword(s):  
Multivariate Analysis ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Principal Component ◽  
Model Verification ◽  
Fine Tuning ◽  
Sucrose Hydrolysis ◽  
Post Harvest ◽  
Tomato Quality ◽  
And Storage

Abstract Tomato quality is determined by metabolite content which is governed by post-harvest physiological changes. A 30-day full factorial experiment investigated pre-packaging, disinfection and storage temperatures on 18 different biochemical, microbiological, enzymatic and subjective quality attributes of tomato quality. Principal component analysis revealed associations among the variables such as PC1 (28.85%): coliform/enzymatic softening; PC2 (21.52%): free sugars/sweetness; and PC3 (18.20%): sucrose hydrolysis/microbial spoilage/defense metabolites. Discriminant analysis showed that some specific parameters were highly significant (P<0.001) in determining quality changes in relation to the washing procedures and storage temperature. The prominence of ascorbic acid was observed in the equations which discriminate mostly on the basis of microbial deterioration. Further works in this respect entail fine-tuning through model verification of the equations. Multivariate analysis techniques are, therefore, recommended in studies whereby understanding of the phenomenon driving the post-harvest system’s dynamics has to be understood through diverse interrelated metabolic parameters.

scholarly journals The effect of ionizing radiation and storage temperature on the post-harvest growth and some quality properties of mushrooms (Agaricus bisporus)

2013 ◽  
Vol 39 (2) ◽  
pp. 207-219 ◽  
Author(s):  
Kryspina Śmierzchalska ◽  
Elżbieta Wojniakiewicz
Keyword(s):  
Ionizing Radiation ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Storage Temperature ◽  
Stem Elongation ◽  
Quality Properties ◽  
Bacterial Diseases ◽  
Post Harvest ◽  
And Storage

The effects of a dose of 2.0 kGy (Co-60) and three ranges of storage temperature (0-4°C, 9-11°C, 18-19°C) on increasing the shelf-life and some quality properties of the mushrooms were investigated. The retardation of mushroom growth and ageing by ionizing radiation was estimated by measurements of the cap diameter, stem elongation, cap opening and discoloration of cap surface. The control of fungal and bacterial diseases was also evaluated. The effect of lower doses, 0.5 and 1.0 kGy, was compared at the storage temperature of 10°C. The irradiation of mushrooms soon after harvest and storage at temperatures of 10 and 16°C allowed the retention of quality and increased the shelf-life to 8 days; at 18-19°C to 6 days.

Effects of vacuum and pressure infiltration of calcium chloride and storage temperature on the incidence of bitter pit and low temperature breakdown of apples

1979 ◽  
Vol 30 (5) ◽  
pp. 917 ◽  
Author(s):  
KJ Scott ◽  
RBH Wills
Keyword(s):  
Low Temperature ◽  
Calcium Chloride ◽  
Storage Temperature ◽  
Calcium Nitrate ◽  
Commercial Development ◽  
Internal Damage ◽  
Pressure Infiltration ◽  
Post Harvest ◽  
Bitter Pit ◽  
Lower Temperature

Post-harvest treatment of apples with calcium chloride markedly reduced bitter pit and breakdown in several cultivars during three seasons in Australia and New Zealand. Infiltration of calcium chloride at pressures above or below atmospheric pressure improved the control over that obtained by simple immersion of the fruit in the calcium chloride solution, and was effective in the absence of the usual field sprays of calcium nitrate. These new treatments retained much of their effectiveness when the fruit were afterwards rinsed with water to reduce the risk of injury to the fruit or the grading equipment. The treatments were effective whether the fruit had open or closed calyces, but there were problems of excessive uptake and internal damage with some fruit having an open calyx. Commercial development of the process for closed calyx varieties such as Cox's Orange Pippin or Granny Smith is in progress. For the 3–4 month period required for export, the use of a lower temperature (0° instead of 3°C) improved the control of bitter pit, and a post-harvest calcium treatment reduced the incidence of low temperature breakdown.

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