Influence Of Postharvest Treatments Research Articles

Influence of post-harvest treatments on productivity and quality of sugar beet varieties under Kom Ombo conditions

Influence of post-harvest treatments on productivity and quality of sugar beet varieties under Kom Ombo conditions

Influence of postharvest treatments on quality and shelf life of flowers of Jasminum sambac cv. Gundumalli

Influence of postharvest treatments on quality and shelf life of flowers of Jasminum sambac cv. Gundumalli

Influence of postharvest treatments on qualitative and chemical parameters of Tarocco blood orange fruits to be used for fresh chilled juice.

Tarocco "Sant'Alfio" is a late ripening blood orange cultivar. Blood oranges are more and more appreciated from consumers for their high nutraceutical value due to the presence of bioactive compounds including vitamin C, polyphenols, flavonoids and hydroxycinnamic acids. The aim of this work is to set up a reliable protocol for postharvest storage of the very-late Tarocco "Sant'Alfio" orange to prolong the availability of this product in the market to be used for fresh chilled orange juice production. Fruits were subjected to three storage treatments (20days at 1°C plus 50days at 4°C; 70days at 4°C; 70days at 20°C). The results indicate that cold treatments, in particular at 4°C constantly, can extend Tarocco "Sant'Alfio" shelf life enhancing total anthocyanin content. The defined protocols allow prolonging market availability of a high value product and could induce relevant benefits for the citrus industry and consumers.

Influence of postharvest treatments on the artemisinin content of leaves of Artemisia annua

Influence of postharvest treatments on the artemisinin content of leaves of Artemisia annua

RETRACTED: Influence of postharvest treatments on visual appearance, sensory analysis and aroma volatile compounds of ‘Mauritius’ litchi fruit during storage

Changes in aroma volatiles and sensory attributes with respect to litchi (Litchi chinensis Sonn.) fruit subjected to SO 2 fumigation, dilute HCl (pH 0.9-1) dip after SO 2 fumigation, modified atmosphere packaging (MAP) (17% O 2 + 6% CO 2 ) and controlled atmosphere (CA) conditions (CA-1, 3% O 2 + 7% CO 2 ) at 2 °C, 90% RH for 21 d were investigated. Citronellol and geraniol are responsible for the fruity, floral, rose and citrus aroma in 'Mauritius' litchi fruit. Different postharvest treatments affected the retention of citronellol and geraniol content during storage as follows: MAP (17% 0 2 + 6% CO 2 ) > CA (3% O 2 + 7% CO 2 ) > SO 2 > SO 2 ―HCl dip. A trained panel described woody (alloaromadendrene), spicy (ar-curcumene) and 'wine' (ethanol) notes most strongly in SO 2 -fumigated or SO 2 + HCl dipped fruit. The untrained panel preferred the fruit in MAP and disliked commercially SO 2 -fumigated or SO 2 + HCl dipped fruit. The MAP packed fruit showed absence of decay and reduced pericarp browning with acceptable marketability.

Influence of Postharvest Treatments on Quality, Carotenoids, and Abscisic Acid Content of Stored “Spring Belle” Peach (Prunus persica) Fruit

The influence of four postharvest treatments, 1-methylcyclopropene (1-MCP), carbon dioxide (CO2), and nitrogen (N2), followed by fruit storage at 10 degrees C or of hydrocooling (H2O) at 1 degrees C, followed by storage at 0 degrees C on fruit quality, carotenoids, and abscisic acid (ABA) content as well as on ethylene and carbon dioxide production of "Spring Belle" peach fruits, has been examined. Ethylene production was reduced by all the treatments and raised after transfer the fruits at 20 degrees C, their ethylene production in general being lower than that of fruits continuously held at 20 degrees C. Nevertheless, 1-MCP removal enhanced the rise in ethylene occurring at 20 degrees C by the end of storage. Those changes were likely related to fruit softening but not to changes in color or in the soluble solid content (SSC). HPLC analyses showed a relative high content of xanthophylls, particularly violaxanthin. In fruits maintained in air at 20 degrees C, violaxanthin and beta-carotene contents decreased while beta-criptoxanthin increased. ABA content showed a great increase in 1-MCP and significant decrease in carbon dioxide and hydrocooling treated peaches. The results indicated hydrocooling, in combination with low temperature storage, as the best treatment maintaining fruit firmness due to the lowered respiration rate and the content of relevant carotenoids.

The Influence of Postharvest Treatment and Type of Packaging on Quality and Storage Ability of Cauliflower (Brassica oleracea L. var. botrytis)

The Influence of Postharvest Treatment and Type of Packaging on Quality and Storage Ability of Cauliflower (Brassica oleracea L. var. botrytis) The influence of postharvest hot and cold water treatments on the quality and storage ability of cauliflowers were studied. Also the usefulness of different type of unit packaging for cauliflower storage was compared. The cauliflower heads of Fremont F1 cultivar, after different treatments, were stored at 0°C for six weeks. Postharvest hot water treatment with temperature 38-54°C has not influenced on the storage ability of cauliflower. The heads treated with water of temperatures 50°C and 54°C have shown after six weeks of storage higher rooting, greater compactness loss and colour changes than not treated heads. Postharvest cooling of heads with ice water has not affected quality after storage. It was found that the type of packaging influenced on cauliflower quality after storage. The best quality of cauliflowers after 28 and 42 days of storage was maintained in P-Plus film bags and PE film bags with perforation (8 holes ϕ0.04 cm). The satisfactory quality was maintained also in case of heads wrapped in stretch film and stored for 42 days. The unsatisfactory quality due to heads darkening was found for cauliflowers kept in tightly sealed PE film bags.

Influence of post-harvest treatments with fludioxonil and soy lecithin co-application in controlling blue and grey mould and fludioxonil residues in Coscia pears

The residue levels of fludioxonil (FLU) were determined in Coscia pear following a 1-, 2- or 4-min dip in an aqueous mixture of FLU containing 300 or 100 mg l−1 (active ingredient, a.i.) at 20 and 50°C, respectively, with or without 2% soy lecithin. The efficacy of heat treatment with water and FLU mixtures was investigated on artificially inoculated pears for the control of post-harvest decay caused by blue (Penicillium expansum Link) and grey (Botrytis cinerea Pers. ex Fr.) mould. Treatment with 300 mg l−1 FLU at 20°C increased residues significantly when treatment time rose from 1 to 2 min; no further increase was recorded when dip time raised from 2 to 4 min. FLU residue rates were unaffected by treatment time when 300 mg l−1 a.i. was applied in combination with lecithin at 20°C. While treatment with 100 mg l−1 a.i. at 50°C for 1 and 2 min resulted in similar residue levels, significantly higher residues were detected when dip time increased from 1 to 4 min. Co-application of lecithin significantly decreased FLU residues with respect to fruit treated with FLU alone. Treatments with FLU at 20 or 50°C effectively controlled decay over 10 days of incubation. While co-application of lecithin did not affect the efficacy of FLU at 300 mg l−1and 20°C, treatment efficacy decreased when lecithin was applied in combination with 100 mg l−1 FLU and 50°C for 4 min and to a greater extent when dip time was 1–2 min.

Influence of post-harvest treatments on modified atmosphere low temperature stored Gladiolus cut spikes

Influence of post-harvest treatments viz., pulsing and preservative solution comprising of 8-hydroxy quinoline (8-HQ) and sucrose on modified atmosphere low temperature (MALT) stored gladioli were investigated. MALT storage of Gladiolus comprised of polypropylene (60 µ) packaging and storage at 6-10°C temperature for a duration of 5, 10 and 15 days. The pre-storage pulse treatment (300 ppm 8-HQ for 1 hour and 20% sucrose for 12 hours) and post storage preservative solution treatment (300 ppm 8-HQ + 5% sucrose) significantly enhanced the vase life, bud opening, water uptake by spikes and content of reducing and non-reducing sugars in the petals as compared to untreated MALT stored as well as fresh cut gladioli. MALT stored gladioli given pre-storage pulsing and post-storage preservative solution recorded higher activities of anti-oxidant enzymes, superoxide dismutase and glutathione reductase, decreased activity of lipoxygenase enzyme and level of lipid peroxidation (thiobarbutaric acid reactive substance) in the petals on 5th day of vase life after storage. These results suggest that the post-harvest treatment of pre-storage pulsing with 300 ppm 8-HQ for 1 hour + 20% sucrose for 12 hours; post-storage treatment of 300 ppm 8-HQ + 5% sucrose maintains higher water uptake, improves anti-oxidative defence, reduces lipid peroxidation, decreases ion leakage, leading to a delay in flower senescence and improved bud opening of 5 and 10 days MALT stored gladioli.

Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes

The influence of both postharvest treatments and film permeability on the quality decay kinetics of freshly processed grapes was addressed. Ethanol, chlorinated water and hot water were tested to reduce microbiological spoilage. The treated grapes were packaged in two polyester-based biodegradable films (NVT1 and NVT2) and the composition of the atmosphere within the packages determined. A multilayer film, made by laminating an aluminium foil with a polyethylene film (aluminium) was used to evaluate separately the respiratory activity of the packed grapes, and the oxygen and carbon dioxide permeability coefficients of the investigated films under real working conditions. The quality decay kinetics of freshly processed table grapes packed at 5 °C were assessed by monitoring the cell load of the main spoilage microorganisms (total mesophilic viable count, lactic acid bacteria, yeasts and moulds) and the product appearance for a period of about 30 days. Results suggest that ethanol was the most efficient treatment, as it successfully reduced the cell load of the spoilage microorganisms without affecting respiration of the packed food or its appearance. Differences between the investigated biodegradable films were not statistically significant.

The Influence of Postharvest Treatment and Short Term Storage on Quality and Durability of Fresh Cut Crisp Lettuce (Lactuca sativa L.Var. capitata L.)

The Influence of Postharvest Treatment and Short Term Storage on Quality and Durability of Fresh Cut Crisp Lettuce (Lactuca sativa L.Var. capitata L.) The experiment was conducted with crisp lettuce cv. 'Grenada". After harvesting and cutting the lettuce was subjected to the following treatments: rinsing in tap water and centrifuging, rinsing in 0.3% citric acid solution and centrifuging and rinsing in 0.3% ascorbic acid solution and centrifuging. The 200 g samples of cut lettuce were packed in polyethylene (PE) film bags tight sealed and also with perforation. Additionally the untreated lettuce was packed also in P-Plus plastic bags. There was no effect from rinsing in tap water or organic acid solutions on reduction of browning or quality of cut lettuce. The storage temperature significantly influenced the quality of cut lettuce. At 0°C the fresh cut crisp lettuce maintained good quality up to 6 days but only 2 days at 6-8°C. After 2 days at 18-20°C browning was visible and after 4 days there were symptoms of rotting. Comparing suitability of unit packaging for short storage of fresh cut lettuce, it was shown that lettuce kept in P-Plus film bags maintained the best quality.

Influence of postharvest treatment with vapour heat and hydrogen peroxide based chemical on the quality of mango cv. Baneshan.

Influence of postharvest treatment with vapour heat and hydrogen peroxide based chemical on the quality of mango cv. Baneshan.