The effect of postharvest treatments with commercial preservatives on keeping qualities of cut peony flowers

Effects of post-harvest treatments on concentrations and profile of fatty acids in fresh perennial ryegrass ( Lolium perenne L.)

Cut lily flowers are very popular but their longevity is not satisfactory. The quality of cut lily flowers is determined by two factors: the longevity of the flowers and the general appearance of the entire cut stem during its vase life. The aim of this work was to evaluate the effects of gibberellic acid (GA3), standard preservative (8HQC and 2% sucrose) and commercial preservatives Chrysal Professional 2 and Chrysal sachet as well as Floralife 200 and Floralife 300 on the quality of ‘Rialto’ cut oriental lily, a white blooming cultivar very popular on the Polish market. The contents of reducing sugars, soluble proteins, free amino acids and free proline were also determined in the senescing flowers. As a major problem in the postharvest handling of lilies is leaf yellowing, the effects of postharvest treatments on the quality of leaves and their chlorophyll contents were also studied. Conditioning (24 h) with GA3 (500 mg d.m.−3) immediately after harvest delayed chlorophyll loss in leaves. When combined with the standard preservative and commercial preparations Chrysal Professional 2 and Chrysal sachet as well as Floralife 200 and Floralife 300, GA3 prolonged flower vase life. The most effective method was using GA3 and Floralife products, which prolonged the vase life of flowers to 23 days, 43% longer relative to the untreated flowers, and maintained the decorative value of the leaves (53 days). During the senescence of flowers held in water, the contents of reducing sugars, free amino acids and proline increased. However, the holding solutions modified changes in these parameters relative to the control.

Effect of postharvest treatments and storage temperature on the physiological, nutritional, and shelf-life of broccoli (Brassica oleracea) microgreens

This experiment was conducted during the year 2011–12 to study the effect of post-harvest hot water treatment and wax coating on occurrence of black spotting and infestation of insects like fruit fly during storage of Amrapali mango fruits under ambient condition. Black spots on fruits skin during ripening and storage are mainly due to the infection of Anthracnose and Stem-end rot are the major post-harvest diseases of mango fruits. In the present experiment, fruits were harvested at green mature stage and treated with four post-harvest treatments, viz., T1 (Hot water treatment at 52 ± 2°C for 5 minutes), T2 (Wax coating of 6% wax emulsion), T3 (Hot water treatment + Wax coating) and T4 (Water was taken as control). Treated fruits were packed in CFB boxes and stored under ambient condition. Observations were recorded at 3 days intervals during storage. Results revealed that the treatment of (HWT + Wax coating) was found to be best to minimize the black spotted and infested fruit per cent in mango during storage. Treated fruits retained the maximum fruits firmness and highest organoleptic score with acceptability up to 15 days, while 6 days in untreated fruits during the ambient storage. Treatments of (HWT +Wax coating) was also improved the shelf life of mango fruits up to 15 days with lowest PLW per cent against only 9 days was recorded in control.

Although coffee silverskin (CS) has recently been used as a food ingredient, no knowledge has been reported on the effects of species or different post-harvest treatments on its chemical composition. Therefore, the fibre, volatile compounds, phenolic acid content, and antioxidant capacity of CS samples obtained at three roasting intensities (light, medium, and dark) from the Coffea arabica and C. canephora species, each subjected to a washing or a sun-drying (“natural”) post-harvest treatment, were studied. Obtained results showed that the chemical composition of CS is due to species, roasting, post-harvest treatment, and interaction. In particular, natural Arabica CS showed the highest content of volatile compounds of Maillard and varietal origin, whereas washed Arabica CS showed the highest content of soluble dietary fibre and chlorogenic derivatives. Pyrroles, sulphur compounds, and pyridines contents were higher in Canephora CS than in Arabica CS. The dark-roasted washed Arabica CS showed the highest content of 5-O- and 3-O-caffeoylquinic acids, while the natural Arabica CS highlighted the highest antioxidant capacity. The effect of post-harvest treatments seemed to be emphasised in Arabica CS, independent of roasting, which did not significantly affect the antioxidant capacity of CS from either species.

An investigation was carried out to study the effect of post harvest treatments and harvesting stage on vase life and flower quality of cut Oriental lily cv. Avocado. The results showed that highest vase life (15.83 days) and vase solution uptake (49.17 ml) was recorded with sucrose (2%) + 5-SSA (200ppm), whereas maximum flower diameter (15.17 cm) was recorded in vase solution containing sucrose (2%) + 5-SSA (100ppm). Earliest opening of florets (4.42 days) reported under sucrose (2%) + 5-SSA (200ppm). Effect of treatments was found non-significant in respect to opening of florets. Harvesting at green bud stage exhibited extended vase life (14.33 days) and higher vase solution uptake (40.43 ml), whereas maximum flower diameter (14.25 cm) recorded at 75% colour development stage. Based on the results it is concluded that 5-SSA could be an inexpensive and potential chemical for delaying senescence and for extending the keeping quality of cut liliums commercially.

Aonla (Emblica officinalis Gaertn.) is an important underutilize indigenous fruit crop of India. After harvesting, shelf life of Aonla fruits is very short that is up-to 5-6 days only. Objective of the present study was to evaluate the effects of various post-harvest treatments under ambient storage condition on Aonla cultivars grown in North India. cultivars viz. Narendra Aonla-6, NA-7, NA-10, NA-25, NA-26, NA-27 and Francis were used in this experiment. Physiological Loss in Weight (PLW), Decay loss, Soluble Solids Content, Acidity, Ascorbic acid and Sugars were determined from 4 and 12 days of interval. The pooled results revealed that Physiological Loss in Weight, Decay loss, Total Soluble solids, Reducing Sugars, Non-reducing Sugar and Total Sugars exhibited increasing trend whereas Acidity and Ascorbic acid content showed a downswing trend with the progression of storage span among all cultivars. Aloevera gel (100%) and calcium chloride (5%) with acetic acid (1%) were the most effective in decreasing the weight loss, and spoilage loss and in increasing the higher contents of ascorbic acid content compared to Aonla cultivars dipped into potassium permanganate solution and in control. In conclusion postharvest treatment of different cultivars of Aonla with 100 % Aloevera gel and calcium chloride (5%) with acetic acid (1%) extended ambient storage life and maintained quality as well.

The effect of postharvest treatments on storage characteristics of harvested apricots in relation to fruit quality was investigated. 'Xiaobai' apricots treated with 1-methylcyclopropene (1-MCP), chlorine dioxide (ClO2), calcium, and heat in sealed container and then stored at 20°C with 90% relative humidity (RH) for 10days. Results showed that the treatments could reduce respiration production and MDA content, delay softening, postharvest decay, the decrease of soluble solids (SSC), and visual changes. Furthermore, the polyphenol oxidase (PPO), polygalacturonase (PG), and pectin methylesterase (PME), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) activities were reduced by treatments. Taken together, it is suggested that ClO2 treatment might be an effective way to maintain the quality of apricot fruit except 1-MCP treatment.

The effects of various postharvest treatments on the sensory qualities of eating‐ripe kiwifruit (Actinidia deliciosa var deliciosa (A Chev) Liang et Ferguson cv Hayward) were compared. When fruit from early harvests (5.3, 6.4% w/v soluble solids (SS) at harvest) were treated with ethylene immediately after harvest, eating‐ripe fruit were more juicy and generally had fewer off‐odours than fruit not ripened by ethylene.A short period (4‐6 weeks) of storage at 0° C was beneficial to fruit quality, particularly when applied to fruit from early harvests. Flavour intensity was enhanced, and off‐flavours, greenness and acidity were decreased.There was variation in fruit quality between orchards. The poorest quality fruit were those from one orchard after storage at 4° C for 4 weeks or at 0° C for 12 weeks prior to ripening. The fruit stored at 4° C was notable for its lack of sweetness and high incidence of earthy off‐flavours. Fruit from both these treatments also had a higher incidence of caramel/burnt sugar flavours than fruit from other treatments.There was no relationship between perceived sweetness and fruit sugar content, SS or sugar/acid ratios, and only a minimal relationship between perceived acidity/tang/sourness and concentrations of each acid. Some suggestions are offered to explain these findings.

An experiment was conducted to find out the effects of various postharvest treatments on the biochemical and bioactive compounds of custard apple cv. Balanagar fruits. In the present experiment, three chemicals viz. oxalic acid (OA) (2.5 mM, 5.0 mM, 7.5 mM, and 10 mM; salicylic acid (SA) (0.5 mM, 1.0 mM, 1.5 mM, and 2.0 mM) and Sodium Nitro Prusside (SNP) at 0.5 mM, 1.0 mM, 1.5 mM, and 2.0 mM along with control were applied. Fruits were stored at ambient condition (Temp. 25 ± 2°C and relative humidity (RH) 44 ± 2%). Results indicated that fruits treated with SNP (2.0 mM) had significantly (p≤ 0.05) higher total soluble solids (30.80°B), titratable acidity (TA) (0.33%) and retained higher total sugar content (TS) (25.09%) at the end of the 9th day of storage. At the end of storage, the least reduction in total phenol content (TPC) (492.52 mg gallic acid equivalent (GAE)/100 g (11.62%) was found in SNP (2.0 mM) treated fruits. Likewise, SNP (2.0 mM) significantly (p≤ 0.05) retained higher ascorbic acid (AA) (43.20 mg/100 g), antioxidant activity (AOX) (0.92 µmol Trolox Equivalent (TE)/g), total flavonoids (TF) (71.49 µg CE/100 g) and tannin content (TC) (1.28 mg/g) compared to control during 9 days of storage. Thus, in the present investigation, SNP treatment was most suited to preserve the nutritional quality and bioactive compounds.

Effect of post harvest treatments on biochemical changes of mango (cv. kesar) fruit during storage. S. A. PATIL, Department of Horticulture, Yeshwant Mahavidyalaya, Nanded 431602 ABSTRACT: An experiment was carried out with a view to find out the effect of post harvest treatments on biochemical changes for maintaining quality mango of fruits, under the influence of various 12 treatments. Matured freshly harvested mango fruits of uniform size were treated with different treatments and kept for drying under shade for 30 minutes at ambient temperature (35 ± 2 C) in Corrugated Fibre Board (CFB) boxes. The quality of fruits was improved by various growth regulator treatments. The fruits treated with Ethrel increases TSS, reducing sugar, total sugar at initial stage of storage. While GA3 increased TSS, reducing sugar, total sugar and acidity at later stage of storage. Neem leaf extract 10% recorded maximum ascorbic acid content. The treatment Ethrel 500 ppm is most beneficial for ripening, quality and early marketability, however GA3 250 ppm is better for increasing shelf life, quality and marketability of fruits as post harvest treatments before storage.

Peony is one of the most important ornamental plants in the international flower market, but has a relatively short vase life in water. This study tested the effects of 8-hydroxyquinoline citrate (8-HQC) and nanosilver (NS) in combination with sucrose, as well as two commercial preservatives, on the longevity and some physiological and biochemical aspects of senescence of cut flowers of 14 cultivars. Responses varied both by cultivar and treatment. The preservatives extended the vase life in only five cultivars; however, in nine cultivars, preservatives increased the flower diameter and improved the general flower appearance. Blockages in xylem vessels started to appear soon after harvest. Both NS and 8-HQC with sucrose prevented tylose formation, while bacterial blockages were reduced only by the NS solution. Reduction in stem blockages did not translate into better water balance or flower longevity. The highest carbohydrate accumulation in petals was observed in the NS solution. Preservatives mitigated the rise in free amino acids, including free proline. They did not prevent an increase in H2O2 content but flowers in preservatives generally had higher catalase activity than in the control. As solutions with NS produced comparable or even better results than 8-HQC, we recommend the latter as a component of a preservative for cut peony flowers. However, cultivar-specific responses indicate that postharvest treatments must be individually tailored to each cultivar.

Fresh cut flowers including yellow and white chrysanthemum (chrysanthemum sp) and red carnation (Dianthus caryophyllus L) were electron beam irradiated as quarantine treatment. The results showed that the irradiated flowers could meet the phytosanitary requirements in the international trading. In this study, the cut flowers were pretreated with the commercial preservative and sugar solutions in order to increase their radio-tolerance and expand their vase-life. The pretreatment has also reduced the weight loss, browning rate of leaves, and brightness of the irradiated flowers. The results revealed that the commercial quality of the irradiated cut flowers pretreated with 2% glucose solution 2 hours, then 0.024% silver thiosulphate (STS) solution for further 2 hours was remained after storage at 4-6oC. Pre-treatment with 2% glucose and 0.024% STS before irradiation at 400 Gy and 600 Gy was chosen as the best way for improving the raditain tolerance of the cut flowers. The vase-lifes of the irradiated cut flowers are 6 days for yellow chrysanthemum; 8 days for white chrysanthemum and 8-10 days for red carnation similar to non-irradition ones.

Five experiments were undertaken to assess the potential of Ranunculus lyallii Hook. f. (Mount Cook lily) as a cut flower. Three measures of vase life were calculated, and the most useful for this species was found to be the number of days until 30% of flowers plus buds on a stem had senesced. Eleven postharvest chemical treatments (including biocides, commercial preservatives, a wetting agent, and combinations of these) were applied to scapes as pulse or vase solutions, but none significantly extended vase life. However, cool storage (at 3°C) and scape maturity at harvest both significantly influenced vase life. The vase life of scapes cool stored for 6 days averaged 2.4 days longer than the vase life of unchilled controls. Scapes harvested when the terminal bud was starting to open lasted an average of 10.2 days, a gain of 4 days compared with mature scapes harvested with a fully open or senescent terminal bud. Bud opening on scapes occurred in two distinct flushes, 3.5 days apart, and no postharvest treatment significantly affected the length of this gap. Flower quality was higher in buds opening in the first flush. R. lyallii senesced atypi‐cally for the Ranunculaceae; petal wilt rather than abscission was the initial symptom of senescence. There was no evidence that ethylene accelerated senescence, and the ethylene antagonist, silver thio‐sulphate, also failed to delay senescence. R. lyallii has commercial potential as a cut flower.

Agastache spp. are used as ornamental plants for their pleasant aroma and the different colors of flowers. Nowadays, their edible flowers have become attractive for their nutraceutical properties. Post-harvest treatment appears as a crucial point to avoid impairment of the nutraceutical compounds and aroma, so different treatments were tested to analyze their effect on the bioactive metabolites and volatilome. Results indicated that freeze-drying was the best solution to prolong the shelf life of these flowers. The use of high temperatures (50, 60, 70 °C) led to altered the composition of antioxidant compounds (phenolic compounds, flavonoids, anthocyanins, carotenoids). Air-drying at 30 °C was a reasonable method, even though time consuming. Concerning the aroma profile, all samples were dominated by oxygenated monoterpene compounds. Pulegone was the main or one of the major constituents of all samples together with p-menthone. Gas Chromatography-Mass Spectrometry results showed a correlation between the temperature and the number of identified compounds. Both fresh and freeze-dried samples evidenced a lesser number (10 and 19, respectively); when the temperature raised, the number of identified constituents increased. Statistical analyses highlighted significant differences between almost all aromatic compounds, even if both Principal Component and Hierarchical Cluster analyses differed at 60 and 70 °C and from the other treatments.