THE EFFECT OF OZONATED WATER WASHING ON THE QUALITY OF HONEY PINEAPPLE PRESERVED AT ROOM TEMPERATURE AND IN THE OZONE COLD STORAGE

The effects of gellan-based [gellan gum 0.56 % (w/v), glycerol 0.89 % (w/v) and sunflower oil 0.025 % (w/v)] edible coating on the respiration rate, physico-chemical properties and microbiological and sensory quality of fresh-cut pineapple during 16 days of storage (5 ± 1 °C, 85 ± 10 % RH) were evaluated. Uncoated fresh-cut pineapple was stored under the same condition and served as the control. For cross-linking reaction which was necessary for gel formation of gellan gum, a 2 % (w/v) calcium chloride solution that contained 1 % (w/v) ascorbic acid and 1 % (w/v) citric acid (as antibrowning agents) was used. The results obtained show that the respiration rate and weight loss of gellan-based coated samples were significantly (p 0.05) differences were found among total plate counts and yeast and mould counts for coated and uncoated samples. Total plate counts and yeast and mould counts for coated and uncoated samples reached 106 CFU/g (limit of shelf life acceptance for fruit-based products recommended by the Institute of Food Science and Technology in the UK) after 12 days of storage at 5 °C. In addition, the scores for all sensory characteristics at day 12 were significantly (p < 0.05) higher in coated samples as compared to control. Therefore, the results obtained in this study indicate that gellan-based edible coating formulation has the potential to maintain the quality of fresh-cut pineapple during low-temperature storage for about 12 days.

Seven spot ladybird beetle, (Coccinella septempunctata) is a widely distributed natural enemy of soft-bodied insect pests especially aphids worldwide. Both the adult and larvae of this coccinellid beetle are voracious feeders and serve as a commercially available biological control agent around the globe. Different techniques are adopted to enhance the mass rearing and storage of this natural enemy by taking advantage of its natural ability to withstand under extremely low temperatures and entering diapause under unfavorable low temperature conditions. The key objective of this study was to develop a cost effective technique for enhancing the storage life and predatory potential of the larvae of C. septempunctata through cold storage in conjunction with the use of nuclear techniques, gamma radiations. Results showed that the host eating potential of larvae was enhanced as the cold storage duration was increased. Gamma irradiation further enhanced the feeding potential of larvae that were kept under cold storage. Different irradiation doses also affected the development time of C. septempuntata larvae significantly. Without cold storage, the lower radiation doses (10 and 25 GY) prolonged the developmental time as compared to un-irradiated larvae. Furthermore, the higher dose of radiation (50GY) increased the developmental time after removal from cold storage. This study first time paves the way to use radiation in conjunction with cold storage as an effective technique in implementation of different biological control approaches as a part of any IPM programs

Pineapple is a horticultural product with high consumption and production. Also, this fruit has a perishable characteristic. It is influenced by physiological processes, which are respiration and transpiration. It needs good handling during the post-harvest process to control the freshness and quality, especially in the storage process. Thus, it is important to know the effect of low storage temperature on the respiration rate and physical quality of pineapple. In this study, a sample conducted triplicate and observed over a period by treating crownless pineapple in cold storage and storage temperature maintain at 7°C and 90% of relative humidity. The physical quality properties are weight loss, water content, shell and flesh colour, acidity, total dissolved solids (TDS), and hardness. The respiration sample conducted a closed method with the plastic jar as a container to observe the changes of O2 and CO2 at 2, 4, 12, 24 hours intervals over 7.5 days of storage. The physical quality properties sample put in a carton box to observe the changes in the quality at 2-3 days intervals over 24 days. The resulted of respiration rate and physical properties changes slowly during storage. Some sample observed chilling injury with the black spot on the shell of the fruit. Overall, the weight loss, water content, and hardness decreased, and the colour changed from green to yellow in half of the fruit during storage.

Minimally-processed pineapple stored under refrigerated conditions is highly perishable. We aimed to characterize the evolution of physicochemical, sensory and microbiological quality during cold storage. Pineapple batches were sampled from several locations in Reunion Island and then minimally processed. In the processing step, the variability of firmness and counts of yeasts and molds were observed. Moreover, correlations between the sampling season and pH and b* color component, as well as between fungal population and b* parameter were observed. During storage, the visual aspect of pineapple cuts changed to brown and shiny, whereas olfactive descriptors shifted from fruity descriptors and fresh to fermented, alcoholic and milky. The values for pH, TA and TSS did not significantly vary according to storage time. A decrease in firmness and C* color parameter was observed. Yeast and mold counts were significantly higher after 7 days of storage. The diversity in yeasts and molds was mainly dependent on the considered batches observed from PCR-DGGE profiles. Fungal species were isolated from spoiled pineapple cuts. The implication of Penicilllium citrtrinum, Talaromyces amestolkiae, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, and Meyerozyma caribbica in the spoilage of minimally-processed pineapple cuts was further demonstrated.

Just chill—it's worth it!

The demand for high-quality nutritional products has increased fruit consumption, as grapes, for this reason postharvest techniques are required to prevent losses, to preserve quality, to extend shelf life, and to attend to consumer needs. In this way, the objective of this study was to evaluate strategies to control gray mold caused by Botrytis cinerea in ‘BRS Nubia’ grapes during cold storage and shelf life periods. Grape bunches were harvested from a commercial vineyard in Marialva, Parana, Brazil. Grapes were subjected to the following treatments: cold storage at 2 ºC (control), cold storage at 2 ºC with SO2-generating pads, cold storage at 2 ºC and inoculated with B. cinerea suspension, and cold storage at 2 ºC with SO2-generating pads and inoculated with B. cinerea suspension. The experiment was conducted in a complete randomized design with five replications per treatment using four bunches per experimental unit. A factorial arrangement (absence/presence of SO2 pads × absence/presence of Botrytis inoculation) was applied. At the end of 30 days of cold storage and 7 days of shelf life (22 ºC), gray mold incidence, shattered berries, and physicochemical parameters were evaluated. The gray mold incidence on ‘BRS Nubia’ grapes decreased when SO2-generating pads were used during cold storage. Berry weight loss was greater in the treatments without SO2-generating pads after 30 days of cold storage followed by 7 days of shelf life. Berry firmness, soluble solids content (SS), total acidity (TA), SS/TA ratio, and anthocyanins concentration were not negatively affected by SO2-generating pad treatments. However, a slight increase in the shattered berries percentage was recorded for the SO2-generating pad treatments. No significant quality loss of ‘BRS Nubia’ grape was evident after 30 days of cold storage followed by 7 days of exposure at room temperature. In this context, SO2-generating pads can be used to control the gray mold incidence on ‘BRS Nubia’ table grapes during cold storage.

Cryopreservation of platelets with dimethylsulfoxide (DMSO) at -80°C increases their shelf life from days to years. Once thawed, platelets are stored at room temperature (RT), and the shelf life is limited to 4-6 hours. However, refrigeration (cold storage) may facilitate a prolongation of the shelf life of thawed platelets. ABO-matched buffy coat-derived platelets (30% plasma/70% SSP+) were cryopreserved at -80°C in 5%-6% DMSO. Paired cryopreserved platelet components were thawed, resuspended in 30% plasma/70% SSP+, and then stored at either 20°C-24°C with agitation (RT) or at 2°C-6°C (cold). In vitro platelet quality was assessed over 10 days of postthaw storage. During postthaw storage, the platelet concentration of RT-stored components decreased significantly more than components in cold storage (Day 10 RT 58 ± 10 × 109 /unit vs Day 10 cold 142 ± 16 × 109 /unit; P < .0001). Cold storage reduced the metabolic rate of thawed platelets. During storage, the surface glycoprotein ([GP] Ibα, GPVI, GPIIb, GPIIIa) and activation marker (P-selectin and phosphatidylserine) profile of cold platelets was closer to freshly thawed platelets (Day 0) than those stored at RT. Thromboelastography (reaction time) demonstrated that the procoagulant nature of cryopreserved platelets was preserved during 10 days of cold storage, while RT-stored thawed platelets displayed a gradual prolongation of the time taken to initiate clot formation. Cold storage of thawed platelets preserves the platelet phenotype and function for up to 10 days, compared to thawed platelets stored at RT. Thus, cold storage of thawed platelets may represent a simple approach to extend the postthaw shelf life.

Pineapple has a large demand for plant nutrients and for this reason; fertilization is almost mandatory where the fruit is destined for sale. As consumer demand for organic food grows, organic production and certification is seen as a valuable alternative for smallholder farmers in developing countries. This study sought to investigate the effects of different organic fertilizers on the physical and chemical quality of pineapple (Ananas comosus L.) cultivated in two different ecological zones in Ghana. Organic fertilizers treatments were POME (Palm oil meal effluent), Phos-K (PH), Yara (Y) and combination of Phos-K and POME (PH+P) and Yara + POME (Y+P) in the ratio of 1:1. Soil without fertilizer was control. A farmer field demonstration and an on-station experimental trial were conducted parallel at Nsakyi and at the Biotechnology and Nuclear Agriculture Research Institute (BNARI) research farm, respectively. The experiment was laid out in the Randomised Completely Block Randomized Design (RCBD) with five fertilizer treatments and four replications. Sugar loaf pineapples were harvested at 17 months upon maturity, washed, peeled, and juice extracted for analyzing vitamin C, Total Soluble Solids, pH, Titratable acidity, juice yield and colour. Fruits were weighed with Sartorius scale and percentage weight loss estimated over 15 days. The weight loss of pineapples treated with POME (25.56 ± 0.62 %) from BNARI farm was significantly (p&lt;0.05) higher than all the other pineapple treaments. pH of all pineapple samples significantly (P&lt;0.05) differed for all the different fertilizer treatments for both farms. Phos-K significantly (p&lt;0.05) enhanced the vitamin C content of pineapples from both ecological sites Lightness (L*) and yellowness (b*) for juice of pineapple treated with Phos-K from BNARI farm was significantly (p&lt;0.05) higher, than samples from Nsakyi farms indicating desirable visual appeal for sugar loaf pineapples. Organic fertilizers significantly (p&lt;0.05) influenced the pH, vitamin C and juice yield of pineapples grown in the two different ecological zones. Irrespective of the ecological differences in Nsakyi and BNARI farm sites, the application of Phos-K to pineapple significantly (p&lt;0.05) increased the juice yield which is a desirable quality of pineapple. Thus the application of Phos-K organic fertilizer, better improved the physical and chemical quality attributes of pineapple. However, there is the need to conduct further work on application rate and utilization efficiency of organic fertilizers that will produce maximum pineapple quality and yield.

Fast ripening of fruits is one of the main hindrances to peach preservation. Even though the use of cold storage has extended commercialization periods, fruit quality is affected during storage. This study aimed at evaluating the influence of application of salicylic acid (SA) during cold storage, followed by commercialization simulation, regarding physical and chemical characteristics of ‘BRS Kampai’ peaches, which were harvested in the 2017 crop. The experiment was conducted in a completely randomized factorial design (4×3: SA concentrations × storage days), with four replications of ten fruits each. SA was applied at the following concentrations: 0, 2, 4 and 6 mM. Afterwards, fruits were submitted to cold storage at 1±0.5ºC and 80-85% relative humidity. Analyses were carried out on harvest day, on the 10th cold storage day, followed by a day at room temperature (20ºC) and on the 20th cold storage day, followed by a day at room temperature. Fruits were evaluated in terms of their mass loss, epidermis color, chromatic hue, pulp firmness, soluble solids (SS), pH and titratable acidity (TA). Both application of SA and cold storage contributed to decrease mass loss and TA, besides increasing the SS/TA relation. Fruits which were stored for 20 days and kept at room temperature for a day exhibited the highest values of SS and the lowest values of both brightness and pulp firmness. SA was efficient to maintain the quality of ‘BRS Kampai’ peaches submitted to cold storage for 10 and 20 days and an extra day of commercialization simulation.

Cold and ambient deck storage prior to processing as a critical control point for patulin accumulation

Applications of the fungicides Elevate 50WG and Switch 62.5WG to red raspberry prior to harvest were evaluated for post-harvest control of fruit rot, caused by Botrytis cinerea. Fungicides were applied three times during bloom only, three times pre-harvest (post-bloom) only, or six times full season (bloom through harvest), and symptomless fruit (at harvest) were incubated for 8 days in either cold storage (4°C) or at room temperature (23°C). Without fungicide, between 6 and 29% of the fruit had rot symptoms after 2 days of storage at room temperature over the 2 years of testing; after 8 days, 74 and 85% of the fruit had symptoms at room temperature. Zero and 12% of fruit had symptoms with 2 days of cold storage when plants were not treated with fungicide, and rot incidence increased to 9 and 60% at 8 days of cold storage over the 2 years. All fungicide treatments significantly reduced post-harvest fruit rot compared to the control (six water sprays). Applications of fungicide only at bloom generally had higher fruit rot incidence than found for the pre-harvest and full season fungicide programs. Results indicate that pre-harvest (post-bloom) fungicide sprays are beneficial for control of post-harvest Botrytis fruit rot, especially when coupled with cold-temperature storage. Accepted for publication 8 August 2008. Published 15 October 2008.

Temperature Cycling Improves In Vivo recovery of Cold Stored Human Platelets

This study was performed to investigate the effect of different concentrations of modified atmospheric packaging (MAP) which consists of a mixture of gases CO2, N2 and O2, by some treatments such as (C): (60% Co2 /20% N2 /20% O2)and (D): (60% CO2 /20% N2 /20% O2) with edible coating and under vacuum packing where the treatment; (B) compared with control sample (A) on quality attributes and prolong shelf-life of minimally processed prickly pear during cold storage. All treatments were stored at (4±1°C) and relative humidity (90-95%) for 21 days and the quality parameters such as weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), total caroteniods, total bacterial count, psychrophilic bacterial count, moulds and yeasts count, total colony count and sensory evaluation were done. The results observed the treatment (D) was the best for reduction of microbial load followed by treatment (C) then treatment (B) until 15 days of storage as compared to control (A) at 6 days of storage. The use of modified atmosphere packaging, either alone or in combination with the edible film, reduced the deterioration of the physiochemical characteristics of minimally processed prickly pear samples during cold storage. The obtained data indicated that the sensory evaluation, it became clear that packing in a modified atmosphere with edible coating (D) was the best, followed by packing in a modified atmosphere alone (C), which prolongs the shelf life, freshness and quality of the fruits when stored under the conditions of cooling and the relative humidity of the laboratory prickly pears which was more efficiency from storage under vacuum or without treatment as in the control sample (A). Also, these modified atmosphere packaging and edible coating showed a great influence on the quality and shelf life of the treated samples. Finally, it is evident from the results obtained that modified atmosphere packaging and edible film significantly affected the retention of the tested samples for quality characteristics in general.

Storage of guava fruits by using refrigerators as post-harvest treatment is commercially acceptable but is expensive, especially in developing countries. So, the present investigation was carried out with the objective to compare the efficacy of 1-MCP and their most effective concentrations for the shelf-life enhancement of guava fruits without any deterioration in fruit quality in the winter season at both cold and room-temperature storage conditions. Horticultural mature guava fruits were treated with 150, 300, and 600 ppb, and then stored at room temperature at 21°C, RH 45%, or cold storage at 6°C, RH 85%. The Results showed that the highest concentration of 1-MCP (600ppb) significantly (P&lt;0.05) preserved fruit firmness, and organoleptic quality attributes. In addition, the fruit weight loss, decay percentage, titratable acidity (TA), total soluble solids (TSS), and fruit color development were significantly preserved compared to other treatments under both cold and room storage conditions. Generally, 1-Methylcyclopropene (1-MCP) could maintain the quality of guava fruit combined with cold temperatures for 24 days. While 150 and 300 ppb 1-MCP preserved the quality of fruits for up to 20 days compared to untreated fruits for 16 days. Otherwise, treated fruits with 600ppb of 1-MCP kept at room storage temperature preserved fruits quality for up to 20 days compared with untreated fruits for up to 12 days stored at room storage condition. Hence, 1-MCP as post-harvest treatments preserved the overall quality parameters and enhanced the shelf life of guava fruit even after two weeks of storage at ambient temperature and three weeks after cold storage. Otherwise, 1-MCP could be an alternative to cold storage, as it is more economical than cold storage, especially in developing countries.

We conducted two experiments to investigate the effects of storage temperature and period for cat ovaries on the meiotic and developmental competence of oocytes collected from the ovaries. In Experiment 1, ovaries were stored in physiological saline for 24 h at 4 C, 23-25 C, or 38 C (cold, room, and incubator temperature groups, respectively), and then oocytes were collected from the ovaries in each group. Morphologically intact oocytes were then selected and cultured in maturation medium for 24 h. Significantly more oocytes reached metaphase II (MII) in the cold temperature group (53.4%) than in the room and incubator temperature groups (20.0 and 2.4%, respectively). In Experiment 2, ovaries were stored in physiological saline at room temperature for 0, 6, 12 or 18 h, and then they were stored at 4 C (cold storage) until reaching a total storage period of 24 h. After storage of the ovaries, morphologically intact oocytes were matured, fertilized with frozen-thawed spermatozoa, and cultured in vitro. The rates of morphologically intact oocytes obtained from the ovaries stored at room temperature for 0, 6, 12 or 18 h were 35.3, 30.0, 26.4 and 14.7%, respectively, and the rates of intact oocytes that reached MII were 63.2, 36.4, 26.5 and 11.9%, respectively. The results suggested that the numbers of morphologically intact oocytes and intact oocytes that reached MII after in vitro maturation decrease gradually as the period of storage at room temperature before cold storage increases. Only oocytes from ovaries stored for 6 h developed to the blastocyst stage after in vitro maturation and fertilization when ovaries were stored at room temperature before cold storage. These results indicate that 24 h storage of ovaries at high temperatures (>23 C) decreases the meiotic competence of oocytes. The quality and developmental competence of oocytes are influenced by the length of storage at room temperature before cold storage.