Fresh Weight Loss Research Articles

Postharvest conservation of minimally processed cassava roots subjected to different packaging systems

Cassava ( Manihot esculenta Crantz) is one of the main energy sources in human food, being largely consumed and produced in Brazil. However, it is not easy to prepare and has a high deterioration degree after harvest. As an alternative, producers and agribusinesses are extensively using vacuum packaging for the storage of minimally processed cassava roots. This study evaluates the postharvest conservation of minimally processed cassava roots packed in 130 μm, 200 μm, and 300 μm LDPE packages with and without vacuum, stored at 3 °C and 90% relative humidity. Samples were evaluated every seven days for a period of 28 days for pH, titratable acidity, so­luble solids, SS/TA ratio, texture, fresh weight loss, moisture, dry matter, cooking time, color (L*, a*, b*, increase in browning, chroma, and hue angle), and microbiology (counting mesophilic aerobes, psychrotrophic aerobes, molds and yeasts, total and thermotolerant coliforms). Minimally processed cassava roots packed in LDPE pack­ages with higher thickness (200 μm and 300 μm) show greater stability in physicochemical and microbiological components. For packages 200 μm vacuum LDPE and 300 μm LDPE in the two atmosphere conditions, stored at 3 oC and 90% relative humidity, the shelf life of minimally processed cassava roots was 14 days. The recom­mended storage period for the remaining treatments is seven days.

Postharvest quality of cashew apple after hydrocooling and coold room

Cashew (Anacardium occidentale L.) is composed of two distinct parts: the nut (fruit), which represents only 10% of the total weight of the harvested product, and the cashew apple (pseudo-fruit), usually known as cashew. This study aimed to determine the hydrocooling temperature of cashew apples and its effects on quality maintenance. Cashews were hydrocooled (HC) by immersion in chlorinated water at 1, 3, 5 and 7 °C. Fruit were cooled in a refrigerator at 5 °C as controls. After treatments, all the fruit were stored at 5 °C for 15 d, and cooling rate, color, freshness, visual assessment, weight loss, and thermal properties were evaluated. Fruit hydrocooled at 1 and 7 °C had lower visual quality and wilting, and greater weight loss, 3 °C was discarded by did not show evident results. A temperature of 5 °C was selected for further studies. Cashew apples were HC at 5 °C, and control treatment cooled in display cold room (CR) at 5 °C, and then fruit from both treatments were stored for 25 days. Samples were taken for physical, physico-chemical and enzymatic analyses at 5 days intervals. HC fruit showed greater freshness, higher firmness and acidity, and slower losses of fresh weight loss and vitamin C when compared with CR. Total phenolic contents decreased during storage, but little effect of treatment on the rate of decline was detected. However, activities of polyphenol oxidase and peroxidase were generally higher in cashew apples with CR than after HC. Red color loss of the cashew apples was constant during storage, regardless of the cooling method. Our study shows that 5 °C is the minimal temperature for hydrocooling of cashew apples, to decrease the risk of damage by cooling, and that this temperature is the optimal temperature for storage of cashew apples

Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

Postharvest skin browning of litchi is the major issue which substantially affects its visual quality and market potential. Effect of modified atmosphere packaging (MAP) was studied to manage its surface browning and various quality attributes during storage at 5 ± 1 °C. It was noted that fruits kept under MAP exhibited reduced decay, browning index and loss of fresh weight. MAP storage of fruits markedly suppressed polyphenol oxidase (PPO) activity and delayed production of superoxide anion (O2–), malondialdehyde (MDA), hydrogen peroxide (H2O2) and relative electrolyte leakage with higher anthocyanin concentrations. Likewise, MAP stored fruits had higher total soluble solids (TSS), ascorbic acid content and titratable acidity (TA) with lower peroxidase (POD) activity. In addition, sensory quality, total phenolic content (TPC), radical scavenging activity, superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) activities were also markedly higher in MAP kept fruits. So, litchi fruits storage under MAP packaging was suitable to delay its postharvest browning and to conserve biochemical attributes and antioxidative enzymes during 28 days cold storage.

Effect of Plant Extracts on the Postharvest Performances of Vegetables

Plant extracts are recognized as safe and low-cost materials for postharvest treatments to increase the shelf life of horticultural commodities. However, in Bangladesh plant extracts are rarely used and very little research outcomes have been reported in Bangladesh context. Hence the current study was conducted to evaluate the effectiveness of combined botanical extracts in maintaining postharvest physico-chemical properties and extending shelf life of some summer vegetable (Bitter gourd, Brinjal and Pointed gourd) of Bangladesh. Freshly harvested vegetables were left untreated (control- T1) or treated with combination of aloe vera and thankuni extracts (T2); onion, garlic and ginger extracts (T3); aloe vera, thankuni, onion, garlic and ginger extracts (T4). Then they were kept for two weeks in uncovered paper carton in ambient conditions to observe their postharvest performances in respect of microbial infection (%), total soluble solids (% Brix), pH (magnitude), ascorbic acid content (mg/100 g), weight loss (%), shelf life (days), firmness (score) and color (score). In comparison to the control (T1), the postharvest properties were well maintained in T2 treated bitter gourd, and T4 treated pointed gourd and brinjal as recorded accordingly for shelf life (7.33, 6.63 and 7.30 days), content of vitamin C (39.56, 48.83 and 1.4 mg/100g), microbial infection (14.64%, 0% and 3.53%), rate of pH reduction (22.59%, 10.59% and 15.45% ), loss of fresh weight (1.39, 1.82 and 1.65-fold lower than T1) and color and firmness scores (1.22 and 1.36; 1.19 and 1.23; 1.8 and 1.39-fold higher than T1). From the current study it could be concluded that, the combination of aloe vera and thankuni extract would be considered as a suitable treatment for maintaining postharvest properties in bitter gourd. For pointed gourd and brinjal, the combination of aloe vera, thankuni, onion, garlic and ginger extract would be a suitable extract in this regard.
 South Asian J. Agric., 7(1&2): 38-43

The Hydrothermal Treatment Associated with Calcium Chloride Improve Banana cv. ‘Prata Gorutuba’ Quality Modulating Primary Metabolism

The temperature is one of the most used techniques to maintain fruit quality over long time storage and consequently the fruit respiratory metabolism is directly influenced. The combined use of CaCl2 and hydrothermal treatment can be an important alternative to improve banana fruit quality and influences the ratio starch/sugar and consequently quality traits. Based on the hypothesis the calcium and hydrothermal works synergistically modulating banana primary metabolism and skin color changes. The starch content and chrome parameters were kept in higher values at 2% e 3% (w/v) of CaCl2. However, the fruit storage at control condition have shown lower fresh weight loss (%), followed by total soluble solids and sugars content. In addition, our study showed that, fruit firmness, titratable acidity, skin brightness and hue angle were not significantly influenced by the treatments. In the same vein, banana fruits when treated only by hydrothermal treatment maintained better postharvest quality trait when compared to the fruits of the hydrothermal treatment associated with calcium chloride. The hydrothermal treatment when together with CaCl2 cans influences in the banana fruit quality affecting skin color and primary metabolism such as sugar and starch content.

Modified Atmosphere and Refrigeration in Postharvest Conservation of Atemoya cv. Gefner

Aims: The objective of this study was to evaluate the effect of the modified atmosphere under refrigeration for 28 days in the Atemoya Gefner.
 Study Design: Experiment 1 and 2 was installed in a completely randomized design, in a factorial 1x4 and 2x8, respectively.
 Place and Duration of Study: The experiment was conducted in a cold chamber at the State University of Montes Claros, Brazil, between July and August 2018.
 Methodology: In the first, the percentage of fruits that presented cold injury (CI) in unpackaged fruits and stored at 15°C for six days was visually evaluated. In the second experiment two pack were used and stored at 15°C and evaluated the physical and chemical characteristics.
 Results: In the first experiment, from the 2nd day 100% of the fruits showed CI that progressed to stage 3 on the 6th day of storage. This result justifies the need to store the atemoya under modified atmosphere under 15°C for 28 days. It was found at the end of 28 days, experiment two, that the packages 1 and 2 showed quality fruits, with characteristics of ripe fruits, with 22 °Brix average values, reduced titrable acidity, light green color peel and good lightness. The pack1 showed better weight maintenance, with 1.54% of fresh weight loss against 2.36% for pack2.
 Conclusion: There was a higher solubilization of total sugars and non-reducing sugars in pack1, being this the most indicated for atemoya fruits grown in northern Minas Gerais.

Post Harvest Quality of Acid Lime Fruits 'Tahiti' Grafted on Genotype (TSKCx (LCR x TR) – 017), under Saline Stress

Objective: The objective of this study was to verify the post-harvest quality of fruits of the acid lime fruits ‘Tahiti’ of the genotype TSKC x (LCR x TR) – 017, under saline stress.
 Experimental Design: The experimental design was completely randomized from the factorial arrangement (2x5), where factor 1 corresponded to irrigation water salinity levels (0.3 and 3.0 dSm-1) and factor 2, storage time (0.5, 10, 15 and 20 days).
 Location and Duration of the Study: The experiment was conducted at the Center of Science and Technology Agrifood of the Federal University of Campina Grande, Pombal Campus, Paraíba, from February 2016 to February 2017.
 Methodology: The effect of the treatments was analyzed from the following evaluations: loss of fresh weight (%),soluble solids(%),titratable acidity (%),soluble solids and titratable acidity, hydrogen potential, concentration of H + ions (μM), electrical conductivity (dSm-1),ascorbic acid (mg 100 mL-1), total soluble sugars (mg 100 mL-1),phenolic compounds(mg 100 mL-1) and flavonoids (mg 100 mL-1).
 Results: It was observed the interaction between the saline concentration and the time of storage, on the physical-chemical and chemical characteristics in the acid file 'Tahiti'.
 Conclusion: The salinity of 3.0 dSm-1 showed the highest values for soluble solids, SS/AT ratios, total soluble sugars, phenolic compounds, and flavonoids during storage, indicating that the quality of these fruits was better when compared to fruits of the acidic 'Tahiti' file with 0.3 dSm-1 of salinity.

High Storage Humidity Affects Fruit Quality Attributes and Incidence of Fruit Cracking in Cold-stored ‘Royal Gala’ Apples

‘Royal Gala’ apples can be susceptible to the incidence of fruit cracking and senescent flesh breakdown during cold storage. Because the development of these physiological disorders in other cultivars can be influenced by humidity during storage, the objective of this study was to evaluate the effect of high storage humidity on fruit quality attributes and incidence of physiological disorders in cold-stored ‘Royal Gala’ apples. Fruit obtained from a commercial orchard were kept in cardboard boxes with or without a perforated polyethylene liner during and after cold storage. High storage humidity induced by the perforated polyethylene liner reduced fresh weight loss but enhanced the change of fruit circumference after cold storage. High storage humidity contributed the most reduction of cortex lightness (L*) and hue angle (ho) in stem-end cortex tissues during shelf life. Fruit stored with liners had reduced internal ethylene concentration (IEC) and outer cortex firmness after removal from storage compared with control fruit. Furthermore, high storage humidity prevented shriveling but provoked fruit cracking. The incidence and severity of flesh breakdown were further aggravated during shelf life, compared with cold storage, regardless of a liner application. Overall, maintaining high storage humidity by applying a perforated polyethylene liner can contribute to delaying fresh weight loss, reducing IEC, and preventing fruit shriveling but can enhance cortex tissue browning, loss of flesh firmness, and incidence of fruit cracking during cold storage and shelf life.

Thirty-year cardiovascular risk in patients with newly diagnosed bipolar disorder and their healthy first-degree relatives

Currently, consumer eating habits have shifted to an increasing demand for high quality, safe and healthy food products worldwide. In many African countries, specifically African indigenous leafy vegetables (AIVs) gained importance in this respect contributing to human diet by providing minerals, proteins, vitamins and health-promoting antioxidant compounds. Moreover, these vegetables have an immense potential in creating job opportunities in rural as well as peri-urban areas. However, AIVs tend to suffer severe quantitative and qualitative postharvest losses because of their high perishability. UV-C has been mainly applied in sanitation and food safety for its germicidal effect but also has an impact on preventing nutritional losses. To address this, studies were conducted to evaluate the effect of postharvest application of hormic UV-C dosages on bioactive plant compounds of two AIVs, i.e. African nightshade (Solanum scabrum Mill.) cv. Olevolosi and vegetable amaranth (Amaranthus cruentus L.) cv. Madiira. Eight weeks after planting, the leaves were harvested and treated with UV-C (254 nm) at either 1.7 kJ m−2 or 3.4 kJ m−2 while untreated leaves served as control. The leaves were kept for 4 and 14 d at 20 °C (65% RH) and 5 °C (85% RH), respectively. The quality parameters studied were fresh weight loss, mineral elements (N, P, K, Ca, Mg, Fe, and Zn), protein, and structural carbohydrates determining dietary fibre content and microbial counts. In addition, antioxidative, health promoting plant compounds, i.e. carotenoid, and chlorophyll contents were evaluated. The results showed that fresh weight loss of both AIVs was significantly reduced with application of lower UV-C dosage (1.7 kJ m−2). Mineral elements and proteins were variedly affected with a general decline in the initial stages followed by an increase compared to the untreated leaves. Hemicellulose and cellulose was significantly increased in vegetable amaranth and lignin content was significantly increased in African nightshade following UV-C treatment. Chlorophyll and carotenoid contents declined within 2–4 d during storage, depending on storage conditions; but thereafter increased again significantly compared to the control. Aerobic mesophyllic and yeast counts were significantly reduced by UV-C treatment, while mould counts were not affected. The findings demonstrate the potential of using hormic UV-C for maintaining the nutritional quality of AIVs during their supply chain as an easy to apply and effective tool, hence contributing to improved food accessibility and food safety in Sub-Saharan areas such as Kenya.

Effect of fruit size on fruit quality, shelf life and microbial activity in cherry tomatoes

This study was conducted to investigate the effects of large, medium, and small fruit sizes on fruit quality, shelf life, and microbial activity in cherry tomatoes. Large (31.28 mm), medium (28.52 mm), and small (24.16 mm) tomatoes were harvested at light red maturity in Gangwon Province in the Republic of Korea. The quality of the tomatoes was measured at harvest time. Following harvest, the tomatoes were stored at 5 ℃; they were kept in boxes, acting as controls, or packed with a 20,000 cc oxygen transmission rate (OTR), acting as modified atmosphere packaging (MAP) to measure postharvest quality. The large tomatoes showed lower rates of respiration and ethylene production compared to the other sizes. The rate of fresh weight loss was the highest in the small tomatoes. A prolonged shelf life was observed in the large tomatoes. The rate of fungal incidence was lower in the large tomatoes compared with the medium and small ones. On the final day of storage, the large tomatoes retained the highest level of firmness and the concentrations of titratable acidity and vitamin C. However, the small tomatoes contained the highest level of soluble solids among the different sizes. Bacterial and fungal counts were the lowest in the large tomatoes. Based on the above results, large tomatoes may be better than smaller tomatoes for exporting over long distances.

Vaselife analysis of gladiolus using different vase solutions

The experiment was conducted in the Horticulture Laboratory of Institute of Agriculture and Animal Science, Lamjung, Nepal in order to identify the effect of the different vase solution on the postharvest life of gladiolus and to find out the best vase solution that enhance and prolongs the better flower quality and the longevity. Experiment was carried out with the nine treatment T1 (distilled water), T2 (150ppm HQS + 4% sucrose), T3 (250ppm citric acid), T4 (150ppm GA3 + 4% Sucrose), T5 (150ppm HQS+150ppm AgNO3 + 4% sucrose),T6 (4% sucrose), T7 (150ppm AgNO3 + 4% sucrose), T8 (250ppm citric acid + 4% sucrose), T9 (150ppm salicylic acid + 4% sucrose) under completely randomized design with three replications. Gladiolus (white friendship) spikes were harvested at 2-3 floret color break stage and two spikes after the slanting cut were kept in each vase. The vase solution 150ppm HQS + 150ppm AgNO3 + 4% sucrose showed maximum water uptake; longer days for basal floret senescence (8 days) with the maximum floret open during basal senescence (9.76), maximum flowering 83.20 %, minimum fresh weight loss(18.03% at 12 days) and the longest vase life of 15 days followed by 150ppm salicylic acid + 4% sucrose (11.67days), 250ppm citric acid + 4% sucrose (10.67 days) whereas short vase life of 5 days was observed in control. 150ppm HQS + 150ppm AgNO3 + 4% sucrose vase solution was found best to extend the vase life of gladiolus.

PROLONGING STORAGE AND SHELF LIFE OF “ANNA” APPLE FRUITS BY USING CHITOSAN AND SOME NATURAL ANTIOXCIDANTS

This study was carried out during two successive seasons of 2016 and 2017 in aprivate orchard located in Abo Hommos district, Beheira Governorate, Egypt to evaluate the effect ofsome postharvest treatments included: 2% (W/V) chitosan, 200 ppm citric acid, 200 ppm ascorbic acid,2 mmol/l salicylic acid, chitosan plus citric acid, chitosan plus ascorbic acid and finally chitosan plussalicylic acid, all at the above- mentioned concentrations on decay, firmness as well as other qualityparameters of “Anna” apple fruits during cold storage at 2±1oC with 90- 95% RH for three months andafter post- storage shelf life at ambient temperature for five days. The results revealed that fruit decay,fresh weight loss, electrolyte leakage, total sugars, total soluble solids (TSS) as well as anthocyaninand carotene contents were increased, while firmness, vitamin C and acidity were decreased with theprogress of cold storage and post- storage shelf life periods. Furthermore, the results indicated that allapplied treatments reduced the incidence of fruit decay and fruit fresh weight loss. Furthermore,postharvest treatments retarded the loss of fruit firmness, lessened electrolyte leakage of fruits andwere more effective on keeping the physical and chemical quality properties relative to the controltreatment. Finally, this study emphasized that the addition of chitosan to antioxidant acids was moreeffective than the sole applications of each component on mitigating the incidence of decay, retardingthe loss of firmness, reducing weight loss and electrolyte leakage beside keeping other physical andchemical characteristics, thus prolonging the storage and post- storage shelf life of “Anna” apples,especially the combination included chitosan and salicylic acid. Therefore, this strategy is easy toapply, new, cheap and safe that can ensure increases of “Anna” apple fruits marketability and thegrowers income.

EFFECT OF FOLIAR SPRAY WITH LITHOVIT ON DRY WEIGHT PRODUCTIVITY AND STORABILITY OF TWO GARLIC CULTIVARS

A field experiment was carried out during the two successive winter seasons of 2015/2016 and 2016/2017 in a Vegetative Private Farm at Hehia Distract, Sharkia Governorate, Egypt, tostudy the effect of lithovit as foliar application on dry weight, productivity and storability of two garliccultivars (Balady and Sides 40). The obtained results were as follows: the interaction between Baladycultivar and spraying with lithovit at 5 g/l, increased dry weight of leaves, bulb and leaves + bulb dryweight/plant at 105 and 135 days after planting, and decreased fresh weight loss percentage in bulbsduring storage period (180 days from storage) in both seasons. Also, the interaction between Baladycultivar and spraying with lithovit at 3 g/l, increased yield of grades 1, 2 and 3, exportable, marketableand total yield, as well as average bulb weight. On the other hand, Sides 40 cultivar without sprayingwith lithovit recorded the maximum values in yield of grade 4 in both seasons.

EVALUATION OF DIFFERENT PRESERVATIVE SOLUTIONS AND PACKAGING MATERIAL FOR IMPROVING POST HARVEST QUALITY OF GLADIOLUS (Gladiolus grandiflorus) CUT SPIKES

Gladiolus is an important cut flower in the world, and its preference in Pakistan is next to roses. But the main problem that occurs in gladiolus is that it has short vase life. The present experiment was conducted with an objective to investigate the effect of four preservative solutions [distilled water, Sucrose (3%), AgNO3 (250 ppm), AgNO3 (250 ppm) + Sucrose (3%)] and packaging material on postharvest quality of three gladiolus varieties, “Tissue, White Prosperity and Alexandra”. Packaging material consists of control treatment (without packaging), packaging of cut spikes with 100 ppm acetic acid soaked cotton and packaging of polyethylene sheet after sucrose pulsing. The experiment was arranged as two factorial laid out according to completely randomized design (CRD) having three replications. Results showed that preservative solution having combination of AgNO3 (250 ppm) + Sucrose (3%) significantly improves days to open basal floret, floret opening percentage (%), bloom spread (inch), floret length (inch), floret diameter (inch), fresh spike weight (g), dry spike weight (g), fresh weight loss (%) and vase life (days). Moreover, this treatment was also effective in reducing the wilting (%) in all gladiolus varieties. However, for solution uptake (mL/spike) and solution balance (ml/spike), AgNO3 (250 ppm)alone gives the best results. For packaging treatment, the pulsing of a cut spike with 20% sucrose followed by polyethylene sheet wrapping proves to be effective. Among the varieties, Alexandra performed better for all quality parameters in comparison to White Prosperity and Tissue

Interaction of Sucrose, a Morphactin and 8-Hydroxyquinoline in the Regulation of Petal Senescence of Calendula officinalis L. Cut Flowers

Cut flowers of Calendula officinalis L. as scapes were maintained in holding solutions of 0.1M sucrose, 20 M methyl chlorflurenol (a morphactin, MOR), 1.5 mM 8-hydroxyquinoline (8-HQ), sucrose + MOR, sucrose + 8-HQ and sucrose + MOR + 8-HQ in the laboratory under continuous light. Untreated sets were also present where scapes getting the supply of double distilled water (DDW). Combined applications of sucrose + 8-HQ and sucrose + MOR + 8-HQ were very effective in minimizing the loss of fresh weight of scapes and moisture content. These combinations and also individual sucrose treatment as well as sucrose + MOR were very useful to reduce the loss in flower diameter by maintaining hydration and turgidity. Sucrose + MOR + 8-HQ combination was also unique in exhibiting maximum rise in protein amount on fresh weight basis between 0 and 3 and 3 and 6-day and on dry weight basis between 0 and 3-day. Lesser GPOX activity in petals of flower scapes subjected to 8-HQ, MOR and sucrose treatments may suggest lesser production of H2O2. Further, used chemicals such as sucrose, MOR and 8-HQ could reduce the lipid peroxidation process in petals and the best treatment was sucrose + MOR + 8-HQ followed by sucrose + 8-HQ > sucrose + MOR > MOR> 8-HQ > sucrose > DDW.

Physiology and quality of 'Tahiti' acid lime coated with nanocellulose-based nanocomposites

Abstract The aim of this study was to evaluate the physiological response and quality of the ‘Tahiti’ acid lime coated with carboxymethylcellulose (N-CMC), pectin (N-PEC) and starch (N-ST) nanocomposites based on cellulose nanocrystals (NC). Respiratory rate, ethylene production, loss of fresh weight, total chlorophyll and fruit firmness were evaluated during 9 days of storage. At the end of storage, only fruits coated with N-CMC and N-PEC exhibited significantly lower ethylene yield (0.92 and 0.98 μg C2H4 kg-1 h-1, respectively) than fruits coated with CMC and PEC (1.6 and 2.02 μg C2H4 kg-1 h-1, respectively). On the 3rd day of storage, fruits coated with N-PEC showed a respiratory rate (12.01 mg CO2 kg-1 h-1) similar to the fruits of the control (13.52 mg CO2 kg-1 h-1), but it was significantly lower than the fruits coated with PEC (14.93 mg CO2 kg-1 h-1). Only fruits coated with N-PEC showed significantly lower fresh weight losses than the control fruits. Fruits coated with N-PEC had chlorophyll retention levels (18.95 mg g-1) higher than fruits with PEC (13.25 mg g-1). This work showed that the N-PEC nanocomposite, based on NC, was the coating that showed greater potential for preserving quality of the ‘Tahiti’ acid lime.

The use of active modified atmosphere for the conservation of minimally processed eggplant

ABSTRACT The aim of this work was to evaluate effects of different gas concentrations (O2 and CO2) on conservation of minimally processed eggplants. The eggplants were sanitized, processed and packed in nylon + transparent polyethylene. The vegetables were submitted to modified atmospheres (T1= atmospheric air; T2= vacuum; T3= 4% O2 and 5% CO2; T4= 4% O2 and 6% CO2; T5= 4% O2 and 7% CO2; T6= 4% O2 and 8% CO2). The minimally processed eggplants were kept at 5±1°C and 90±1% RH, for 10 days. After 0, 2, 4, 6, 8 and 10 days of storage, fresh weight loss, respiratory rate, color, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, visual analysis and purchase intent were determined. We used completely randomized experimental design, in a factorial scheme 6x6 (atmosphere x days of conservation). The atmosphere with higher CO2 concentration (8%) reduced the respiratory rate more intensely. The minimally processed eggplant maintained at 4% O2 + 6% CO2 obtained better grades on the visual analysis and purchase intention, with 10-day storage period. The vacuum was not recommended to keep minimally processed eggplant refrigerated under the studied conditions.

Physicochemical Responses of ‘Kinnow’ Mandarins to Wax and Polyethylene Covering During Cold Storage

Abstract This study aimed to evaluate the influence of wax, polyethylene film (19 μm thickness) and storage time on the quantitative and qualitative characteristics and shelf life of ‘Kinnow’ mandarin fruit (Citrus reticulata Blanco cv. ‘Kinnow’) stored at 5°C for 90 days. The mandarins were analyzed for physicochemical characters such as weight loss, weight of fruit, flesh, pulp, juice and peel, as well as total soluble solids (TSS) content, titratable acidity (TA), and pH. Polyethylene film wrapping reduced fresh weight loss and resulted in the highest fruit weight at the end of the 90-day cold storage period. No significant differences were found among coating treatments in pH, TSS, TA content and TSS/TA. The results revealed an increasing trend in TSS and TSS/TA during storage. It is recommended to use polyethylene coating on ‘Kinnow’ mandarins to prevent weight loss and preserve quality during storage at low temperature (5°C) up to 90 days.

Effect of fruit-set time on the quality performance of Anona cherimola Mill. fruit in south italy

The aim of this work was to analyse the differences between fruits obtained by different dates of fruit set and identify the proper fruit-set time that allows to obtain the optimum fruit quality in Annona cherimola cv Fino de Jete, planted in Southern Italy. Six fruit-set dates were selected from the first week of June to the second week of July. Fruits were sampled from October to November, when 1500 Growing Degree Days (DD) were accumulated; The DD were calculated using a base temperature of 12 °C. Fruit fresh weight (FW) and skin colour were measured. These parameters were measured also after storage, and in addition, the following parameters were measured: fruit shape (FS), pulp colour, pulp firmness, number of seeds, total soluble solids content (TSSC), titratable acidity (TA), ascorbic acid (AA), total polyphenol content (TPC), total antioxidant capacity (TAC) and fruit dry weight (DW). Moreover, fruit dry weight percentage, fruit fresh weight loss (FWL), and the seed index were calculated after storage.The fruit development period changed from 120 to 146 days with the fruit-set date. The average seed number decreased with fruit set date. A strong correlation between fruit size and seed number occurred and also between the H/D ratio and number seed. FW decreased significantly from the third week of October to the first week of December and FS became progressively less regular in fruit coming from the 4th week of November to the 2nd week of December. From second to five sampling the AA was highest and similar. The lowest values of TAC were measured in the November and early December. The correlation between TAC and AA was stronger compared to TAC and TPC. All quality parameters of Annona cherimola fruit have reached the standards required by the market when 1500 DD have been accumulated from fruit-set. Eventually, the optimal period for fruit set ranged from end of June to the beginning of July.

Physiological response, antioxidant enzyme activities and conservation of banana treated with ethanol vapor.

Ethanol can inhibit ethylene and retard decay of several fruit. However, the effect of ethanol on ethylene and oxidative stress has not yet been observed in bananas. In this work, the effect of ethanol (vapor phase) on physiology and conservation of the banana cv. 'Prata' was investigated. Initially, a group of bananas was analyzed during 8h of exposure to ethanol, and then another group of bananas was exposed to ethanol for 4h and then analyzed during 12days of storage. Ethanol and ethylene concentrations, respiration rate, superoxide dismutase and catalase activities, physico-chemical characteristics and fruit decay were evaluated. Ethanol reduced ethylene production and respiration rate of the banana only when it reached 4h of exposure, and this was associated with a maximum absorption of ethanol in the fruit peel. Ethanol increased superoxide dismutase and catalase activities from fruit peel only in the first 2h of exposure to ethanol, i.e. ethanol did not generate significant oxidative stress. During storage, ethanol inhibited ethylene production and was also able to delay fruit decay, but it was not able to influence the respiration rate, conversion of sugars, and fresh weight loss of the fruits. This study showed that ethanol vapor has an inhibitory effect on ethylene metabolism, but it has no potential to control post-harvest ripening of the banana cv. 'Prata'. On the other hand, ethanol delays decay, and this extends fruit shelf life, which is commercially advantageous.