scholarly journals Determining the physiochemical changes and time of chilling injury incidence during cold storage of pomegranate fruit

2015 ◽  
Vol 60 (4) ◽  
pp. 465-476 ◽  
Author(s):  
Leila Taghipour ◽  
Majid Rahemi ◽  
Pedram Assar
Keyword(s):  
Cold Storage ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Injury Incidence ◽  
Long Term Storage ◽  
Pomegranate Fruit ◽  
Intermittent Warming

Intermittent warming (IW) is a good postharvest technique to prevent or alleviate chilling injuries during cold storage. Performing the warming treatment at the period of time before chilling injury is irreversible during storage, and it is the first prerequisite for a successful IW treatment. In order to determine the fruit physiochemical changes and time of irreversible chilling injury incidence during cold storage of pomegranate fruit (cv. Rabab-e-Neyriz), this research was conducted. Fruits were stored at 2 ? 0.5?C and 90 ? 5% relative humidity for 90 days. At 15-day intervals, 40 fruits (four replicates and 10 fruits in each replicate) were sampled and further stored at 20?C for 3 days (shelf life). Chilling injury (CI) index and weight loss (WL) in intact fruits, electrolyte leakage (EL) and K leakage (KL) in peel samples, total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio and pH in fruit juice were measured. With respect to quality parameters, TSS did not change significantly under cold storage. According to TA changes, the TSS/TA ratio was decreased up to 30 days but subsequently increased and the highest ratio was detected at the end of storage, which was significantly higher than the TSS/TA ratio at the harvest time. Results related to CI index, WL, EL and KL showed that pomegranate fruits could be stored cold without significant chilling damages up to 30 days. It was suggested that performing the IW treatment during this period could be concomitant with desired effects in long-term storage of this commercial cultivar.

scholarly journals Effects of Intermittent Warming and Temperature Conditioning on the Postharvest Quality of `Oroblanco' Citrus Fruit Following Long-term Cold Storage

2003 ◽  
Vol 13 (1) ◽  
pp. 70-74 ◽  
Author(s):  
R. Porat ◽  
B. Weiss ◽  
L. Cohen ◽  
A. Daus ◽  
E. Cohen
Keyword(s):  
Cold Storage ◽  
Citrus Fruit ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Long Term Storage ◽  
Peel Color ◽  
Intermittent Warming ◽  
Term Storage

`Oroblanco' is an early-maturing pummelo-grapefruit hybrid (Citrus grandis × C. paradisi). The fruit of this cultivar are usually picked in October and are marketed while their peel color is still green. However, during long-term storage, the fruit turns yellow, and loses much of their commercial value. In a previous study, we found that application of gibberellic acid and low storage temperatures of 2 °C (35.6 °F) markedly reduced the rate of degreening. However, `Oroblanco' fruit are sensitive to chilling injuries, and thus could not be stored at 2 °C for long periods. In the present study, we examined the possible application of intermittent warming (IW) and temperature conditioning (TC) treatments, in order to retain the green fruit color during long-term cold storage but without enhancing the development of chilling injuries. It was found, that following storage at 2 °C, either with or without IW and TC, the fruit retained green color up to 16 weeks, whereas at 11 °C (51.8 °F) fruit turned yellow after 8 weeks. However, untreated fruit held continuously at 2 °C developed 40, 51, and 68% chilling injuries after 8, 12, and 16 weeks, respectively. IW (storage at cycles of 3 weeks at 2 °C + 1 week at 11 °C) reduced the amount of chilling injuries to only 5, 7 and 11% after the same periods of time, respectively. TC [a pre-storage treatment for 7 days at 16 °C (60.8 °F) before continuous storage at 2 °C] effectively reduced the development of chilling injuries to only 5% after 8 weeks of storage, but was ineffective in reducing chilling damage after longer storage periods. Because chilling damaged fruit is prone to decay, the IW and TC treatments also reduced the incidence of decay development during storage. The IW and TC treatments did not affect juice total soluble solids and acid percentages, but did affect fruit taste and the amounts of off-flavor volatiles emitted from the juice. Taste panels indicated that the taste score of untreated control fruit stored at 11 °C gradually decreased during long-term storage, and that this decrease was more severe in chilling damaged fruit stored continuously at 2 °C. The taste of IW-treated fruit remained acceptable even after 16 weeks of storage, and TC-treated fruit remained acceptable for up to 12 weeks. Fruit taste scores were inversely correlated with the concentrations of ethanol and acetaldehyde detected in the juice headspace.

Summer Pruning: An Ecological Alternative to Postharvest Calcium Treatment to Improve Storability of High Quality Apple cv. ‘Reinette du Canada’

2010 ◽  
Vol 16 (4) ◽  
pp. 343-350 ◽  
Author(s):  
M. Guerra ◽  
P.A. Casquero
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
High Quality ◽  
Long Term Storage ◽  
Postharvest Application ◽  
Bitter Pit ◽  
Best Parameter ◽  
Term Storage ◽  
Organic Orchards

Two strategies, summer pruning and postharvest Ca treatment, were studied in apple (Malus domestica Borkh) cv. ‘Reinette du Canada’ in order to analyze its effect on the fruit quality during storage. Summer pruning and Ca treatment reduced external and internal bitter-pits; so after 180 days of storage, both treatments decreased external bitter-pit by 10.0% and 16.7%, respectively. Summer pruning influenced color, firmness, total soluble solids and titratable acidity (TA) of fruit during storage, whereas Ca treatment only affected firmness and TA. Fruit from pruned trees had significant lower K and Mg than those from unpruned trees and Ca treatment increased Ca content. Orchard management, by means of summer pruning, combined with Ca postharvest application would be useful to prevent losses due to bitter-pit during storage in commercial orchards. However, in organic orchards, summer pruning would be the ecological alternative to decrease bitter-pit incidence during storage in high quality apple cv. ‘Reinette du Canada’. K/Ca ratio, on the peel at harvest, turned out to be the best parameter to correlate with external and internal bitter-pits during storage; so this ratio would be useful to predict bitter-pit on long-term storage.

scholarly journals COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS

2016 ◽  
Vol 29 (3) ◽  
pp. 629-641 ◽  
Author(s):  
JOÃO ALISON ALVES OLIVEIRA ◽  
LUIZ CARLOS CHAMHUM SALOMÃO ◽  
DALMO LOPES DE SIQUEIRA ◽  
PAULO ROBERTO CECON
Keyword(s):  
Relative Humidity ◽  
Low Temperature ◽  
Cold Storage ◽  
Room Temperature ◽  
Storage Time ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Average Temperature ◽  
C Storage

ABSTRACT The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.

scholarly journals The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

HortScience ◽  
2004 ◽  
Vol 39 (5) ◽  
pp. 1062-1065 ◽  
Author(s):  
John M. DeLong ◽  
Robert K. Prange ◽  
Peter A. Harrison
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Long Term Storage ◽  
Solids Content ◽  
Apple Quality ◽  
Term Storage

`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples (Malus ×domestica Borkh.) were treated with 900 nL·L-1 of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O2 and <2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L-1 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.

scholarly journals Effects of Biostimulants on Annurca Fruit Quality and Potential Nutraceutical Compounds at Harvest and during Storage

Plants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 775 ◽  
Author(s):  
Giulia Graziani ◽  
Alberto Ritieni ◽  
Aurora Cirillo ◽  
Danilo Cice ◽  
Claudio Di Vaio
Keyword(s):  
Antioxidant Capacity ◽  
Cold Storage ◽  
Foliar Application ◽  
Protein Hydrolysate ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Nutraceutical Compounds ◽  
Organoleptic Characteristics

The cultivar Annurca is an apple that is cultivated in southern Italy that undergoes a typical redding treatment and it is appreciated for organoleptic characteristics, high pulp firmness, and nutritional profile. In this study, the effects of three different biostimulants (Micro-algae (MA), Protein hydrolysate (PEP), and Macro-algae mixed with zinc and potassium (LG)), with foliar application, on the quality parameters of Annurca apple fruits at the harvest, after redding, and at +60 and +120 days of cold storage were analyzed: total soluble solids (TSS) content, total acidity (TA), pH, firmness flesh, and red coloration of epicarp. Additionally, the polyphenolic quali-quantitative profile of pulp and peel was analyzed by UHPLC-Q-Orbitrap HRMS and Folin-Ciocalteu and the antioxidant capacity with the methods 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric-reducing antioxidant capacity (FRAP). The results obtained suggest that biostimulants are involved in the regulation of the secondary metabolism of the treated plants, acting positively on the quality of the Annurca fruits and their nutritional value. Fruits treated with PEP have shown, during cold storage, a significantly higher content of total polyphenols in flesh and a higher concentration of phloretin xylo-glucoside and phloridzin (350.53 and 43.58 mg/kg dw respectively). MA treatment caused, at the same time, an enhancement of flavonols between 0.6–28% and showed the highest total polyphenol content in the peel after 60 and 120 days of cold storage, with 2696.048 and 2570.457 mg/kg dw, respectively. The long-term cold storage (120 days) satisfactorily maintained phenolic content of fruits deriving from MA and PEP application, in accordance with data that were obtained for peel, showed an increase of 7.8 and 5.8%, respectively, when compared to the fruits cold stored for 60 days. This study represents the first detailed research on the use of different types of biostimulants on the quality of the Annurca apple from harvest to storage.

Use of Modified Atmosphere Packaging to Manage Quality of Green Garlic Leaves during Cold Storage Period

2020 ◽  
pp. 550
Author(s):  
Selen Akan ◽  
Özge Horzum
Keyword(s):  
Chlorophyll Content ◽  
Cold Storage ◽  
Pearson Correlation ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Phenolic

Green garlic leaves are consumed as fresh and cooked in Turkey and in some part of the world such as Asia, America and Africa. This crop could be considered as a promising export product in Turkey’s exportation volume. For this reason, we investigated how different package materials such as low-density polyethylene (LDPE) and closed polypropylene transparent boxes (CPTB) maintain some quality parameters of green garlic (Allim sativum L.) leaves. For that purpose, garlic leaves were stored at 10 °C and 80±5% relative humidity for 12 days after cutting, pre-cooling and packaging. Weight loss (WL),  soluble solids content (SSC), titratable acidity (TA), chlorophyll content as SPAD reading, visual quality (VQ), color, total phenolic content (TPC) and total antioxidant capacity (TAC) were measured at 3, 6, 9 and 12 days during storage period. Our results indicated that both packaging materials significantly maintained (P ≤ 0.05) WL, TA, chlorophyll content, VQ and TPC compared to controls (unpacked samples). Pearson Correlation tests showed that WL, color (L*, b*), TA and TAC could be used as marker to determine storage life of green garlic leaves. In addition, CPTB package is more effective in maintaining quality of green garlic leaves during cold storage.

scholarly journals Assessment of Shelf-Life Ability of Apples cv. ‘Auksis’ after Long-term Storage Under Different Conditions

2016 ◽  
Vol 24 (2) ◽  
pp. 37-47 ◽  
Author(s):  
Karina Juhņeviča-Radenkova ◽  
Vitalijs Radenkovs
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Market Condition ◽  
Low Oxygen ◽  
Weight Losses ◽  
Long Term Storage

Abstract The objective of the current research was to ascertain the shelf-life ability of apple ‘Auksis’ after 6 months of cold storage under different conditions. The effect of storage conditions such as: cold storage under normal atmosphere (NA), 1-methylcyclopropene (1-MCP) + cold storage, and ultra-low oxygen (ULO)-controlled atmosphere (CA) [2.0% CO2 and 1.0% O2 (ULO1) and 2.5% CO2 and 1.5% O2 (ULO2)] on the quality of apples during shelf-life was evaluated. Apple fruits immediately after cold storage and after 25 days of maintaining at market condition had been evaluated. The physical (firmness, weight losses), chemical (total soluble solids and acid contents), and sensory (aroma, taste, acidity, sweetness, juiciness, and color) characteristics of apples had been evaluated after 5, 10, 15, 20, and 25 days to ascertain maximal shelf-life. Results from sensory evaluation indicated that apples treated with 1-MCP and stored at NA were characterized with distinctive aroma, whereas apples stored under CA were poor in sweetness and had remarkable acidity and juiciness. Apples that were stored in cold had pronounced aroma and color but without taste. Based on the evaluation by panelist, maximum shelf-life of apples that were kept under cold storage and ULO1 was 15 days, whereas that of apples that had been treated with 1-MCP and stored at NA and those stored in ULO2 was 25 days.

scholarly journals Quality of ‘Hayward’ Kiwifruit in Prolonged Cold Storage as Affected by the Stage of Maturity at Harvest

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 358
Author(s):  
Tal Goldberg ◽  
Harel Agra ◽  
Ruth Ben-Arie
Keyword(s):  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Prolonged Storage ◽  
Full Bloom ◽  
Long Term Storage ◽  
Solids Content ◽  
Term Storage

The effect of ‘Hayward’ kiwifruit maturity at harvest on fruit quality during long-term storage at −0.5 °C was evaluated by harvesting the fruit several times, at different stages of maturity. The progress of maturation on the vine was monitored weekly from 136 DAFB (days after full bloom). Fruit were harvested for storage at three points and stored for 3–6 months in regular air (RA), or for 6–10 months in a controlled atmosphere (CA), with or without prestorage exposure to 1-methylcyclopropene (1-MCP). The softening rate under both storage regimes decreased with the advance in fruit maturation on the vine, as indicated by increasing soluble solids content (SSC), and declining firmness. As a result, the fruit from the first harvest (152 DAFB), which were the firmest at harvest, were the softest at the end of both storage regimes. Delaying harvest also decelerated the decline in acidity during storage, so that fruit picked last maintained the highest titratable acidity (TA) upon removal from storage. The overall fruit quality after shelf life, following prolonged storage in either RA or CA, was improved by delaying harvest to late November (ca. 200 DAFB). The harvest criteria for fruit with the best storage potential were dry matter (DM) > 17%, SSC > 7%, TA 2.0–2.6%, with more than 40% of the DM non soluble. From a commercial aspect the rule should therefore be ‘Last in, last out’ (LILO).

scholarly journals CHANGES IN ORGANIC ACIDS AND OTHER COMPOSITIONAL AND PHYSIOLOGICAL ATTRIBUTES OF PEACHES DUE TO CHILLING INJURY.

HortScience ◽  
1992 ◽  
Vol 27 (11) ◽  
pp. 1167c-1167
Author(s):  
T. Wang ◽  
A. R. Gonzalez ◽  
E. E. Gbur ◽  
J. M. Aselage
Keyword(s):  
Citric Acid ◽  
Cold Storage ◽  
Malic Acid ◽  
Storage Time ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Quinic Acid ◽  
The Other ◽  
Soluble Solids ◽  
Flesh Firmness

Babygold 5 (BG5) and Redhaven (RDH) peaches at maturity 4 were held at 2.3°C for 0, 2 and 4 weeks. After each cold storage treatment half of the fruit sample was evaluated; the other half was ripened for 8 days at 21°C and respiration was measured daily. The evaluations on both samples were for malic, citric and quinic acids, titratable acidity (TA), soluble solids (SS) and flesh firmness. Malic acid in ripened BG5 and RDH Fruits increased relative to their unripened counterpart over the cold storage time; citric acid increased in BG5, decreased in RDH; quinic acid decreased in both cultivars; TA increased; SS decreased in BG5, did not change in RDH; flesh firmness increased in BG5, did not change in RDH. Respiratory rate increased with cold storge time in both cultivars. Overall, BG5 showed more susceptibility to chilling than RDH.

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.

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