Rate Of Fruit Softening Research Articles

Analysis of the Influence of Soil Fertility Factors on High-Yielding Cultivation Techniques

Abstract Soil is the material base of soil fertility. It can not only fix the root system but also provide nutrients, water, and other necessary conditions for crops to promote growth of crops. As a characteristic agricultural product in the Yanbian area, the production of ‘Pingguoli’ is related to the development of the agricultural economy in the Yanbian area. To solve the agricultural problems caused by excessive fertilisation in ‘Pingguoli’ orchards in the Yanbian area and to study the correlation between rare elements and soil properties. Based on the collection of regional natural economic background and soil data in the study area, four treatments were set up: The soil and ‘Pingguoli’ samples were collected, and the total amount of rare earth elements in the soil samples and the related indexes of ‘Pingguoli’ fruit were detected. Soil is the material basis of soil fertility, and soil management determines crop growth. CF1 treatment could increase ‘Pingguoli’ yield and significantly improve fruit quality. The rate of fruit softening and bad fruit decreased significantly after storage. Reduction of fertilisation can improve quality and save cost, among which CF1 has the best effect and can obtain more benefits when applied in production. Implications: Through experiments, agricultural workers can be more deeply aware of the importance of soil to crops; reducing fertilisation can lead to better crop yield and quality while achieving greater benefits, and consumers can get healthier food.

Review of the Impact of Apple Fruit Ripening, Texture and Chemical Contents on Genetically Determined Susceptibility to Storage Rots.

Fungal storage rots like blue mould, grey mould, bull’s eye rot, bitter rot and brown rot destroy large amounts of the harvested apple crop around the world. Application of fungicides is nowadays severely restricted in many countries and production systems, and these problems are therefore likely to increase. Considerable variation among apple cultivars in resistance/susceptibility has been reported, suggesting that efficient defence mechanisms can be selected for and used in plant breeding. These are, however, likely to vary between pathogens, since some fungi are mainly wound-mediated while others attack through lenticels or by infecting blossoms. Since mature fruits are considerably more susceptible than immature fruits, mechanisms involving fruit-ripening processes are likely to play an important role. Significant associations have been detected between the susceptibility to rots in harvested fruit and various fruit maturation-related traits like ripening time, fruit firmness at harvest and rate of fruit softening during storage, as well as fruit biochemical contents like acidity, sugars and polyphenols. Some sources of resistance to blue mould have been described, but more research is needed on the development of spore inoculation methods that produce reproducible data and can be used for large screenings, especially for lenticel-infecting fungi.

Fruit From Two Kiwifruit Genotypes With Contrasting Softening Rates Show Differences in the Xyloglucan and Pectin Domains of the Cell Wall.

Fruit softening is controlled by hormonal and developmental cues, causing an upregulation of cell wall-associated enzymes that break down the complex sugar matrices in the cell wall. The regulation of this process is complex, with different genotypes demonstrating quite different softening patterns, even when they are closely related. Currently, little is known about the relationship between cell wall structure and the rate of fruit softening. To address this question, the softening of two Actinidia chinensis var. chinensis (kiwifruit) genotypes (a fast ‘AC-F’ and a slow ‘AC-S’ softening genotype) was examined using a range of compositional, biochemical, structural, and molecular techniques. Throughout softening, the cell wall structure of the two genotypes was fundamentally different at identical firmness stages. In the hemicellulose domain, xyloglucanase enzyme activity was higher in ‘AC-F’ at the firm unripe stage, a finding supported by differential expression of xyloglucan transglycosylase/hydrolase genes during softening. In the pectin domain, differences in pectin solubilization and location of methyl-esterified homogalacturonan in the cell wall between ‘AC-S’ and ‘AC-F’ were shown. Side chain analyses and molecular weight elution profiles of polyuronides and xyloglucans of cell wall extracts revealed fundamental differences between the genotypes, pointing towards a weakening of the structural integrity of cell walls in the fast softening ‘AC-F’ genotype even at the firm, unripe stage. As a consequence, the polysaccharides in the cell walls of ‘AC-F’ may be easier to access and hence more susceptible to enzymatic degradation than in ‘AC-S’, resulting in faster softening. Together these results suggest that the different rates of softening between ‘AC-F’ and ‘AC-S’ are not due to changes in enzyme activities alone, but that fundamental differences in the cell wall structure are likely to influence the rates of softening through differential modification and accessibility of specific cell wall polysaccharides during ripening.

Analysis of Tomato Post-Harvest Properties: Fruit Color, Shelf Life, and Fungal Susceptibility.

A wide variety of fresh market and processing tomatoes (Solanum lycopersicum) is grown and consumed worldwide. Post-harvest losses are a major contributing factor to losses in crop productivity and can account for up to 50% of the harvest. To select and breed elite tomato varieties, it is important to characterize fruit quality and evaluate the post-harvest properties of tomato fruits. This includes the analysis of shelf life (the period during which a fruit remains suitable for consumption without qualitative deterioration), color, and pathogen susceptibility. Tomato shelf life depends upon the rate of fruit softening which accompanies fruit ripening and exacerbates damage during transport and handling. Furthermore, the susceptibility of tomatoes to fruit pathogens is also often linked to fruit ripening, especially for necrotrophic fungi such as Botrytis cinerea, also known as gray mold. The methods described here are critical for determining fruit quality and fungal susceptibility during storage. © 2020 The Authors. Basic Protocol 1: Fruit color as a determinant of fruit quality Basic Protocol 2: Shelf life test of tomato fruits Basic Protocol 3: Botrytis cinerea pathogen test of tomato fruits Support Protocol: Preparation of Botrytis spore inoculum.

EFFECT OF DELAYED STORAGE ON CHILLING INJURY INCIDENCE AND POSTHARVEST QUALITY ATTRIBUTES OF PEACHES AND NECTARINES

This research was conducted to evaluate the effect of delayed storage on chilling injury incidence and postharvest quality attributes evolution of 'Plagol 25' and 'Diamond Princess' peaches and 'Lara Bigi' and 'Honey' nectarines. Fruit were stored at 0°C and 95% relative humidity (control) or held at 20°C for 2 days before cooling them for 1-5 weeks (delayed storage). Then, fruit were transferred to 20°C, 2 days for peaches and I day for nectarines, and chilling injury incidence, ethylene production, flesh firmness, flesh colour (a * value), soluble solids content and titratable acidity were assessed. Results showed that delayed storage reduced chilling injury incidence and gave, at least, an extra week of storage before this disorder appeared. 'Honey' nectarines and 'Plagol 25' peaches were less sensitive to chilling injury than 'Lara Bigi' nectarines and 'Diamond Princess' peaches. Regarding the more sensitive cultivars, after four weeks of storage, dry texture developed extensively in control, while flesh browning was the main internal disorder in delayed storage. Delayed storage enhanced the ability of the fruit to produce ethylene. Control fruit were significantly firmer than delay stored fruit throughout the 1-5 weeks storage period. Delay stored fruit showed slightly higher acidity values than control. On the other hand, soluble solids content and flesh colour (a*) were unaffected by the postharvest treatment. In conclusion, delayed storage reduced the incidence of chilling injury, but a high rate of fruit softening was obtained. Therefore, delayed conditions should be strictly controlled for reducing distribution losses and supplying high quality fruit to consumers.

PREMATURE FRUIT SOFTENING, A MAJOR PHYSIOLOGICAL PROBLEM OF PERSIMMON IN SUBTROPICAL AUSTRALIA

Premature or abnormal softening of persimmon fruit within 3-7 days after harvest is a major physiological problem of non-astringent persimmon cultivars grown in subtropical regions of Australia. Up to 30% of consignments may soften rapidly frequently overnight, often resulting in the flesh becoming very soft, completely translucent, and impossible to handle. Incidence of premature soft fruit can vary with season and production location. To study the incidence of this problem, we conducted surveys of fruit harvested from five environmentally-diverse regions of Australia over a two-year period. We found wide variation in the rate of both premature softening and normal softening with differences of up 37 days between orchards in percentage of fruit reaching 50% soft. We found that the rate of fruit softening was exacerbated by lower calcium concentrations at fruit set, shorter fruit development periods and heavier rainfall during the fruit development period. The implications of our findings, in terms of orchard management, export and domestic marketing strategies are discussed.

EFFECTIVENESS OF 1-MCP ON POSTHARVEST DETERIORATION OF NECTARINES AND PEACHES STORED AT DIFFERENT TEMPERATURES

Abstract Flesh browning, mealiness and softening are the main causes of postharvest deterioration of peaches and nectarines. The gas application of three concentrations of 1Methylcyclopropene (1-MCP) (0.5; 1.0; 1.5 g/m) was evaluated on one peach (‘September Sun’), and two nectarine (‘Arctic Snow’ and ‘Flamekist’) cultivars stored for 17, 23 and 34 days at 0, 5 and 10°C. The gas was applied at 20 °C for a period of 48 hours and the different concentrations were compared with a delay cooling process done under the same conditions and with control fruit where the fruit were cooled rapidly. High incidence of flesh browning and mealiness was obtained with all the cultivars after 23 days of storage at 0 and 5°C, otherwise total reduction was attained at 10°C but with a high rate of fruit softening. 1-MCP did not reduce fruit softening at 10°C. Delay cooling reduced the incidence of mealiness in all the cultivars after 17 days of storage at all the temperatures evaluated, but high rate of softening was obtained. Although 1-MCP maintained fruit firmness, the combination with the delay cooling procedure reduced the effectiveness of the later to avoid mealiness. The best result of delay cooling and 1-MCP treatments was obtained with ‘Arctic Snow’ cultivar with the lowest concentration of 1-MCP evaluated.

Fruit growth, firmness and cell wall hydrolytic enzyme activity during development of sweet cherry fruit treated with gibberellic acid (GA3)

SummaryFour genotypes of sweet cherry (Prunus avium L.) producing fruits characterized as early season/soft texture (`Merpet'), early season/firm texture (`Celeste'), late season/soft texture (13S-27-17) and late season/firm texture (`Lapins') were evaluated for differences in fruit growth, firmness, and hydrolytic enzyme activity with or without gibberellic acid treatment. The fruit developed in three distinct stages after fertilization corresponding to the standard Prunus profile (i.e. cell division, lag phase, cell enlargement). Fruits on early maturing genotypes had a shortened period in the lag phase compared to the late maturing cultivars. Fruit firmness in all genotypes increased from the earliest green-coloured stage (about 5.mm in fruit diameter) until the middle of the lag phase, then decreased rapidly and continuously from that stage throughout maturation. Application of 20 mg l-1 GA3 increased fruit firmness at harvest, decreased the rate of fruit softening and delayed fruit maturity 5±8.d for the two late-maturing genotypes, but had no significant effect on the early maturing fruits. GA3-treated fruits, at final harvest, had a greater concentration of titratable acidity in all genotypes, but there was no effect on the total soluble solids. The activities of the enzymes polygalacturonase, endo β-1, 4-glucanase, β-galactosidase, and β-glucosidase were compared throughout fruit development.

Influence of 1-methylcyclopropene (1-MCP) on ripening and cell-wall matrix polysaccharides of avocado (Persea americana) fruit

Abstract West Indian-type avocado (Persea americana Mill. cv. ‘Simmonds’) fruit were treated with two different concentrations (0.09 and 0.45 μl l−1) of 1-methylcyclopropene (1-MCP) for three exposure times (6, 12, and 24 h) at 20 °C. The fruit were then stored at 20 °C in ethylene-free air for ripening assessment. Firmness, weight loss, respiration and C2H4 production, peel color, cell-wall enzymes (polygalacturonase (PG), pectinmethylesterase, α-,β-galactosidase, and Cx-cellulase) and cell-wall matrix polysaccharides (polyuronides and hemicellulose) were monitored during storage. 1-MCP treatment at 0.45 μl l−1 for 24 h at 20 °C delayed the ripening of avocado fruit by 4 days at 20 °C. This delay was characterized by a significant reduction in the rate of fruit softening and in the timing and intensity of the ethylene and respiratory climacterics. Avocado treated with 1-MCP (0.45 μl l−1) for 24 h at 20 °C also showed significantly less weight loss and retained more green color than control fruit at the full-ripe stage (10–20 N). The delay in avocado ripening was influenced by 1-MCP concentration, exposure duration, and exposure temperature. 1-MCP treatment affected the activity trends of all cell-wall enzymes measured and completely suppressed increases in PG activity for up to 12 days. Consistent with the activity trends of PG, polyuronides from 1-MCP treated fruit when fully ripe exhibited less extensive molecular mass downshifts compared with the control fruit. The data indicate that the primary phase of avocado fruit softening occurs in the absence of appreciable PG activity. 1-MCP treatment also delayed and slightly reduced the depolymerization of 4 M alkali-soluble hemicelluloses, including xyloglucan.

カキ‘刀根早生’促成栽培果実の収穫後の軟化発生

Postharvest fruit softening after removal of astringency was studied in forcing-cultured Japanese persimmon 'Tonewase' (Diospyros kaki Thunb.). 1. No significant difference in the fruit softening rate was observed among the fruits in which astringency was removed by on-tree ethanol application or by the constant temperature of short duration (CTSD) method after harvest and the control fruit. 2. The rate of fruit softening after removal of astringency varied with each greenhouse. The structure and respiration rate in the root system, mineral composition, and water potential in leaf had no relationship with the rate of postharvest fruit softening. 3. Irrespective of forcing-cultured or open field, the days of treatment, and early harvest resulted in rapid fruit softening after removal of astringency by CTSD method. Harvesting later than 120 days after anthesis when fruit growth phase shift from phase II to phase III delayed the fruit ripening rate. 4. High temperature treatment during fruit growth from July to October accelerated postharvest fruit softening after removal of astringency by CTSD method. In conclusion, postharvest fruit softening is closely dependent on fruit maturity at harvest. Exposure to high temperature during the maturation stage affects maturity indices and physiological activity in fruit, resulting in rapid fruit softening.

Postharvest Performance Evaluation of Plum (Prunus salicina Lindel., `Casselman') Fruit Grown under Three Ozone Concentrations

We investigated the effects of three seasonal atmospheric ozone (0,) concentrations on fruit quality, internal breakdown, weight loss, cuticle structure, and ripening characteristics of plum fruit from 3-year-old `Casselman' trees in the 1991 season. Trees were exposed to 12-hour daily mean O3 concentrations of 0.034 [charcoal-filtered air (CFA)], 0.050 [ambient air (AA)], or 0.094 [ambient plus O3 (AA+O)] μl·liter-1 from bloom to leaf-fall (1 Apr. to31 Oct. 1991). Fruit quality and internal breakdown incidence measured at harvest and after 2, 4, and 6 weeks of storage at 0C were not affected by any of the O3 treatments. Following an ethylene (C2H4) preconditioning treatment, the rate of fruit softening, C2H4 production, and CO, evolution was higher for plums harvested from the AA + O than from those grown in CFA. Weight loss of fruit from the AA + O exceeded that of fruit from CFA and AA. Anatomical studies of mature plums indicated differences in wax deposition and cuticle thickness between fruit grown in AA + O, AA, and CFA. Differences in gas permeability, therefore, may explain the difference in the ripening pattern of `Casselman' plum fruit grown in high atmospheric O3 partial pressures.

Effect of overhead shading on fruit size and yield potential of kiwifruit (Actinidia deliciosa)

SummaryKiwifruit vines (cv. Hayward) were shaded so that they received 100%, 70%, or 45% of full sun (FS) from spring 1984 until spring 1987. Shading delayed bud burst by 3-5 d and flowering by 2-4 d. The effects of shading on flower production varied from year to year as the number of fruit on shaded and unshaded vines varied. Shaded vines consistently had fewer winter buds and fewer flowers per cane. In addition, the percentage of shoots bearing flowers, and the number of flowers per flowering shoot tended to be lower on shaded vines. After three seasons of shading, the reduction in flowering on shaded vines resulted in a large decrease (29% at 70% FS, 42% at 45% FS) in the number of fruit per vine. At these reduced crop loads, the average weight of individual fruit was not significantly affected by the shading. Shading resulted in small decreases in soluble solids concentration at harvest and small increases in the rate of fruit softening during storage at 0°C, but these differences are unlikely to be ...

The effects of high CO2pre-storage treatments and rate of establishment of controlled atmosphere conditions on bitter pit and bruise susceptibility of ‘Bramley’s Seedling’ apples

SummaryBitter pit incidence in Bramley apples that were cooled prior to either slow (three weeks) or rapid (one day) establishment of controlled atmosphere (CA) conditions (9% CO2, 12% O2) was 14.7 and 3.2% respectively. Bruise susceptibility was also reduced by rapid CA establishment although the rate of fruit softening was unaffected. The control of bitter pit by pre-storage treatment with 15–25% CO2 for one to three weeks was no better than by rapid establishment of CA, although bruise susceptibility was further reduced by some treatments. Some pre-storage treatments caused injury to the apple skin and flesh (brownheart). The extent to which fruits were injured was dependent on CO2 concentration and the duration of CO2 treatment. There was some evidence that early picked fruit not cooled prior to CO2 treatment was more severely injured both internally and externally by CO2 than that harvested later and cooled prior to treatment.

Nitrogen

A rapid sap nitrate test for field use was evaluated for kiwi fruit. Good relationships were found between petiole sap nitrate concentration (SN) and total leaf nitrogen concentration (TN) in all trials, and between both SN and TN and shoot extension in young plants. Desirable values for optimum shoot growth were >800 ppm SN and >3.0% TN. Both SN and TN had a significant effect on fruit size, with small fruit being associated with low N levels. Desirable values for minimum percentage of undersize fruit were >2.9% TN and >400 ppm SN, sampled in December. There was a close relationship between SN (but not TN) at harvest and rate of fruit softening in all trials, with high SN levels associated with earlier softening. The desirable value for maximum fruit storage life was zero ppm SN at harvest.

Ripening and Storage Characteristics of the ‘Alcobaca’ Ripening Mutant in Tomato

Abstract Storability, ripening, and fruit characteristics were studied in fruit of tomato (Lycopersicon esculentum Mill.) from plants heterozygous or homozygous for alc. Ripe fruit from heterozygotes showed a 78% increase in storability compared to ‘Rutgers’. Full ripe fruit of the homozygous recessive showed over 300% increase in storability, with a mean storage life of 40 days. Increased storability is not associated with initial fruit Firmness, but is accompanied by a decrease in the rate of fruit softening during storage of the fully ripe fruit. This trait does not affect pH, soluble solids, or the time required for development from flowering to mature-green fruit. The rate of further ripening is decreased. The degree of ripeness obtained by the mutant fruit is dependent on its ripeness when the fruit is picked. Mutant fruit will not fully ripen off the vine unless picked when the fruit is already at the late streak to light color stage. Ethylene production is reduced in detached, mature-green ‘Alcobaca’ fruit to 25% of that observed in ‘Rutgers’. A climacteric pattern of ethylene and CO2 production was not observed in single, detached fruit of ‘Alcobaca’ or other alc lines. The highest ethylene production detected externally was observed in the first (day one) reading of alc fruit, regardless of maturity of fruit when picked. Afterwards, ethylene production decreased to 2.5 to 3 μl·kg−1hr−1. The stage of ripeness at harvest affects the level of ethylene production of detached fruit. The maximum day-one ethylene readings were obtained from fruit harvested at the turning (40% color) stage. The rise in ethylene production during ripening also was detected in internal gas samples.

Effects of CO2 During and Following Storage on Removal of Astringency and Keeping Quality of ‘Triumph’ Persimmons1

Abstract Controlled-atmosphere (CA) storage of astringent persimmon fruits (Diospyros kaki L.f. cv. Triumph) at −1° or 0°C enabled removal of astringency if CO2 content of storage atmosphere was 12% or more and O2 content was 3 to 5%. These gas combinations caused severe pulp injury and gave an alcoholic flavor to the fruit. At 3 to 9% CO2, astringency was reduced but not entirely removed and subsequent treatment of 12 hrs in 90% CO2 at 17°C was necessary to make the fruit edible. Storage life at −1°C was prolonged in 3% CO2 and 3 to 5% O2 due to less fruit softening and pulp discoloration. Higher CO2 concentration in the storage atmosphere accelerated softening, increased pulp injuries, and elevated respiration rates during shelf-life. Post-storage treatment in 90% CO2 at 17°C to remove astringency, slowed down the rate of fruit softening but accelerated the respiration rate, especially of CA-stored fruit.