scholarly journals Effects of 1-Methylcyclopropene Treatment on Physicochemical Attributes of “Hai Jiang” Yardlong Bean during Cold Storage

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
Zitao Jiang ◽  
Jiaoke Zeng ◽  
Yunke Zheng ◽  
Hong Tang ◽  
Wen Li
Keyword(s):  
Weight Loss ◽  
Superoxide Dismutase ◽  
Cold Storage ◽  
Skin Color ◽  
Storage Time ◽  
Physicochemical Characteristics ◽  
Mda Content ◽  
Nonclimacteric Fruit ◽  
Yardlong Bean ◽  
Postharvest Senescence

The yardlong bean belongs to nonclimacteric fruit. The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment on physicochemical characteristics of yardlong beans during cold storage. Freshly harvested yardlong beans were treated with different concentrations of 1-MCP (0, 0.75, 1.0, 1.25, and 1.5 μL ·L−1) and stored at 8°C for 21 days. The results showed that, compared with the control, the decrease in firmness and good fruit rate and the degradation of chlorophyll and vitamin C (Vc) content could be inhibited, change in skin color could be delayed, activities of superoxide dismutase (SOD) and peroxidase (POD) could be improved, and the increasing of malondialdehyde (MDA) content and weight loss could be inhibited significantly by 1-MCP treatments. Of the different concentrations of 1-MCP, 1.0 μL·L−1 proved to have the best preservative effects, extending storage time and delaying ripening and senescence of yardlong beans. These results indicated that 1-MCP treatment provided an effective method for delaying the postharvest senescence of fresh yardlong beans.

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 Grape Preservation Using Chitosan Combined withβ-Cyclodextrin

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Yu Youwei ◽  
Ren Yinzhe
Keyword(s):  
Weight Loss ◽  
Hydrogen Bond ◽  
Superoxide Dismutase ◽  
Storage Time ◽  
Good Method ◽  
Crystal Form ◽  
Hydroxyl Group ◽  
Content Increase ◽  
Chitosan Coating ◽  
Compound Coating

The effect of 1% chitosan combined with 2%β-cyclodextrin to the preservation of fresh grapes under ambient temperature was investigated. The results indicated that the hydrogen bond formed between the hydroxyl group ofβ-cyclodextrin and the amidogen or hydroxyl group of chitosan and the crystal form of chitosan was also changed when cyclodextrin was doped into chitosan coating. The compound coating could prolong the shelf life of grapes, maintain lower respiration rate and higher activities of superoxide dismutase, peroxidase, and catalase during storage time, and restrain weight loss and malonaldehyde content increase. Coating grapes with chitosan +β-cyclodextrin was a good method in postharvested grape preservation.

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.

scholarly journals 710 PB 382 HARVEST MATURITY STAGE AFFECT PEACH QUALITY DURING COLD STORAGE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 534g-535
Author(s):  
Armida Rodriguez-Felix ◽  
Evelia Araiza-Lizarde ◽  
Monica A. Villegas-Ochoa ◽  
Elsa Brineas-Taddei
Keyword(s):  
Weight Loss ◽  
Cold Storage ◽  
Skin Color ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Low Temperature Storage ◽  
Maturity Stages ◽  
Physico Chemical

Physico-chemical and physiological changes of `Flordaprince peach fruits harvested at different maturity stages were evaluated during low temperature storage. Harvested fruits were immediately classified into four different maturity stages based on red-skin color (I, 20%; II, 40%; III, 60%; and IV, 80%). Fruits were stored at 2 C (90% R.H.) for 0, 15, and 30 days. Following cold storage conditions, fruits were transferred to a 20 C room. Physico-chemical and physiological characteristics evaluated during storage included weight loss, firmness, pH, titratable acidity, skin color (hue), total soluble solids, respiration rate, and ethylene production. Weight loss increased (up to 40%) after 27 days storage at 2C. The fruits harvested at maturity stage I showed the lowest weight loss. Flesh firmness decreased significantly during storage at 2 C. Fruits from stages I and II had higher firmness than fruits harvested at stages III and IV. A significant change from green-yellow to red color was observed in fruits of the distinct maturity stages during storage at 20 C.

scholarly journals Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage

2021 ◽  
Author(s):  
N. Azzouzi ◽  
S. Zantar ◽  
N. Aghmir ◽  
M.R. Britel ◽  
A. Maurady
Keyword(s):  
Physicochemical Properties ◽  
Cold Storage ◽  
Skin Color ◽  
Physicochemical Parameters ◽  
Storage Time ◽  
Titratable Acidity ◽  
Plant Materials ◽  
The North ◽  
Rubus Fruticosus

Background: Blackberry is a seasonal harvested fruit that is also very fragile and perish- es quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and wild blackberry (Rubus fruticosus L. agg) which were harvested in the North of Morocco. The temperature of the storage of wild and cultivated blackberry was 5 °C for 4, 8, and 12 days, and then transferred to 25 °C for 1 day to simulate transport and commercialization. After that, the physicochemical parameters were analyzed. Statistical analyses were performed using SAS. Results: During 12 days of storage, the pH of samples was decreased from 3.69 to 3.22 for wild blackberry, and from 4.85 to 3.43 for cultivated blackberry. The titratable acidity was increased from 1.61 to 3.28 for wild blackberry, and from 2.07 to 3.25 for cultivated blackberry. Flavonoids also showed a remarkable increase in values from 30 to 70.66 mg QE/100g of wild blackberries and from 25.33 to 60.66 mg QE/100g in cultivated ones between harvest and the last day of storage. The variation in skin color revealed a decrease during storage of L* brightness, a* redness, and yellowness b* for both blackberries. Conclusion: The most suitable storage time of blackberry components during cold storage at 5 °C was 12 days. The temperature at 5 °C preserves the quality of the blackberry for both wild and cultivated ones. However, the wild blackberry was more resistant than cultivated one to cold storage.

scholarly journals Evaluation of the Effect of Different Modified Atmosphere Packaging Box Liners on the Quality and Shelf Life of ‘Friar’ Plums

2008 ◽  
Vol 18 (2) ◽  
pp. 261-265 ◽  
Author(s):  
Celia M. Cantín ◽  
Carlos H. Crisosto ◽  
Kevin R. Day
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Skin Color ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Low Oxygen

The influence of modified atmosphere packaging (MAP) on quality attributes and shelf life performance of ‘Friar’ plums (Prunus salicina) was studied. Plums were stored at 0 °C and 85% relative humidity for a 60-day period in five different box liners (LifeSpan L316, FF-602, FF-504, 2.0% vented area perforated, and Hefty liner) and untreated (control). Flesh firmness, soluble solids concentration, titratable acidity, and pH were unaffected by the box liners. Fruit skin color changes were repressed on plums packed in box liners that modified gas levels and weight loss was reduced by the use of any of the box liners. Plums packed without box liners (bulk-packed) had ≈6% weight loss. High carbon dioxide (CO2) and low oxygen (O2) levels were measured in boxes with MAP box liners (LifeSpan L316, FF-602, and FF-504). Percentage of healthy fruit was unaffected by any of the treatments during the ripening period (shelf life) after 45 days of cold storage. However, after 60 days of cold storage, fruit from the MAP box liners with higher CO2 and lower O2 levels had a higher incidence of chilling injury (CI) symptoms, evident as flesh translucency, gel breakdown, and “off flavor” than fruit from the other treatments. Overall, results indicate that the use of MAP box liners is recommended to improve market life of ‘Friar’ plums up to 45 days cold storage. However, the use of box liners without gas control capability may lead to CI symptoms in fruit cold-stored for longer periods.

scholarly journals 712 PB 388 PACKINGHOUSE OPERATIONS AFFECT PEACH QUALITY DURING STORAGE

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 535b-535
Author(s):  
Armida Rodriguez-Felix ◽  
Evelia Araiza-Lizarde ◽  
Monica A. Villegas-Ochoa ◽  
Elsa Brineas-Taddei
Keyword(s):  
Weight Loss ◽  
Cold Storage ◽  
Skin Color ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
The Other ◽  
Soluble Solids ◽  
Additional Weight ◽  
Highest Weight ◽  
Representative Points

`Flordaprince' peach quality characteristics were evaluated during cold storage after passing thru different packinghouse operations. Fruits were sampled at three points in a commercial packinghouse as follows: (A) upon arrival at a peach packinghouse, (B) after hydrocooling, and (C) after grading and sorting. After sampling, fruits were stored at 2 C (90 % R.H.) for 0, 15, and 30 days. Following the cold storage periods, fruits were transferred to 20 C. Quality characteristics evaluated during cold storage or marketing conditions consisted of weight loss, firmness, skin color (hue), total soluble solids, titratable acidity, respiration rate, and ethylene production. Peaches stored for 27 days at 2 C had up to 40% weight loss. Additional weight loss was observed during marketing conditions at 20 C (up to 70 % weight loss). Selected peaches after grading and sorting (point C) had the highest weight loss during storage at 2 C, as compared to the other two sampling points. Flesh firmness decreased significantly after 3 days storage at 20 C in all representative points. Weight loss and firmness were the quality attributes that mainly affect peach storage life.

scholarly journals Paenibacillus brasilensis YS-1: A Potential Biocontrol Agent to Retard Xinyu Tangerine Senescence

Agriculture ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 330 ◽  
Author(s):  
Chuying Chen ◽  
Chunpeng Wan ◽  
Juanhua Guo ◽  
Jinyin Chen
Keyword(s):  
Weight Loss ◽  
Respiration Rate ◽  
Cold Storage ◽  
Fungal Infections ◽  
Citrus Fruit ◽  
Nutrient Content ◽  
Postharvest Diseases ◽  
Postharvest Decay ◽  
Antagonistic Microorganisms ◽  
Mda Content

The Xinyu tangerine (Citrus reticulata Blanco) is a non-climacteric fruit that is widely cultivated and consumed in China but highly susceptible to fungal infections. Antagonistic microorganisms can control postharvest diseases and extend the storage life of citrus fruits. However, little work has been done to investigate the effects of applying Paenibacillus brasilensis YS-1 by immersion to enhance the cold storability of Xinyu tangerines. Fruits were soaked with P. brasilensis YS-1 fermented filtrates for 10 min and in sterile water as the control. The decay incidence, weight loss, nutrient content, respiration rate, malondialdehyde (MDA) content, and defensive enzymes activities in citrus fruit were measured during cold storage at 5 ± 0.5 °C. The results showed that P. brasilensis YS-1 treatment significantly reduced postharvest decay and effectively maintained the nutritional quality compared to the control under cold storage. The weight loss, respiration rate, and MDA content were lower in P. brasilensis YS-1-treated fruits than the control fruits, indicating that P. brasilensis YS-1 treatment increased the activities of superoxide dismutase (SOD), peroxidase (POD), polyphenol oxidase (PPO), and phenylalnine ammonia-lyase (PAL). According to the results, a postharvest application of P. brasilensis YS-1 can control the postharvest decay and maintain fruit quality, as well as increase the defensive enzyme activity, so as to achieve the purpose of retarding postharvest senescence in citrus fruit.

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) Crillo de Bocado' during Storage: I. Physical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520d-520
Author(s):  
Oswaldo Valor ◽  
Juan E Manzano
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Physical Parameters ◽  
Fresh Weight ◽  
Randomized Design ◽  
High Storage Temperature ◽  
High Storage ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days to temperatures of 10 ± 2, 15 ± 2, and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Physical parameters such as color (L*, a*, b*), firmnness, and fresh weight loss were studied. Results reported that mango fruits stored at 10.2 and 15.2 °C showed the highest firmness values. Skin color changed very fast during the first storage days, while pulp color required more time to achieve mature ripe color. Fresh weight loss tended to increase with storage time and with high storage temperature. The lowest storage temperture retarded softening in mango fruits and firmnness reached the highest values.

Protective Effects of Ginsenosides on 17α-Ethynyelstradiol-Induced Intrahepatic Cholestasis via Anti-Oxidative and Anti-Inflammatory Mechanisms in Rats

2017 ◽  
Vol 45 (08) ◽  
pp. 1613-1629 ◽  
Author(s):  
Yan-Jiao Xu ◽  
Zao-Qin Yu ◽  
Cheng-Liang Zhang ◽  
Xi-Ping Li ◽  
Cheng-Yang Feng ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Alkaline Phosphatase ◽  
Superoxide Dismutase ◽  
Protein Expression ◽  
Intrahepatic Cholestasis ◽  
Serum Levels ◽  
Total Bile Acid ◽  
Protective Effects ◽  
Sod Activity ◽  
Mda Content

The present study was designed to assess the effects and potential mechanisms of ginsenosides on 17[Formula: see text]-ethynyelstradiol (EE)-induced intrahepatic cholestasis (IC). Ginsenoside at doses of 30, 100, 300[Formula: see text]mg/kg body weight was intragastrically (i.g.) given to rats for 5 days to examine the effect on EE-induced IC. Serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), and total bile acid (TBA) were measured. Hepatic malondialdehyde (MDA) content and superoxide dismutase (SOD) activity were determined. Protein expression of proinflammatory cytokines TNF-[Formula: see text], IL-6 and IL-1[Formula: see text] was analyzed by immunohistochemistry and Western blot. Results indicated that ginsenosides remarkably prevented EE-induced increase in the serum levels of AST, ALT, ALP and TBA. Moreover, the elevation of hepatic MDA content induced by EE was significantly reduced, while hepatic SOD activities were significantly increased when treated with ginsenosides. Histopathology of the liver tissue showed that pathological injuries were relieved after treatment with ginsenosides. In addition, treatment with ginsenosides could significantly downregulate the protein expression of TNF-[Formula: see text], IL-6 and IL-1[Formula: see text] compared with EE group. These findings indicate that ginsenosides exert the hepatoprotective effect on EE-induced intrahepatic cholestasis in rats, and this protection might be attributed to the attenuation of oxidative stress and inflammation.

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