scholarly journals The effect of different time durations of ozone treatment and storage temperatures on postharvest quality of banana (Musa acuminata)

2021 ◽  
Vol 759 (1) ◽  
pp. 012012
Author(s):  
D Triardianto ◽  
N Bintoro
Keyword(s):  
Musa Acuminata ◽  
Postharvest Quality ◽  
Ozone Treatment ◽  
And Storage ◽  
Storage Temperatures

scholarly journals Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

2021 ◽  
Vol 35 (1) ◽  
Author(s):  
Carol Mutua ◽  
Joshua Ogweno ◽  
Robert Gesimba
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Solanum Muricatum ◽  
Npk Fertilizer ◽  
And Storage ◽  
Fertilizer Rates ◽  
Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

scholarly journals 110 Postharvest Quality of Tamarillo Fruits under Different Storage Temperatures

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 407F-408
Author(s):  
J.E. Manzano-Méndez ◽  
J.G. Diaz
Keyword(s):  
Storage Time ◽  
Fruit Weight ◽  
Postharvest Quality ◽  
Soluble Solid ◽  
Increasing Temperature ◽  
And Storage ◽  
Plastic Containers ◽  
Storage Temperatures ◽  
Green Stage

Tamarillo (Cyphomandra betacea L.) fruits, grown in the Venezuela Andes farms, were harvested at mature-green stage, graded, selected, washed, and transported to the posharvest lab. for analysis. Fruits were stored into plastic containers in storage rooms at (5, 10, and 15 °C for 3 weeks. The soluble solid concentration (SSC), pH, tritatable acidity (TA), ratio SSC/TA, color: L*, Hue, Chroma, color index (a+b)/L × 100, texture, and fresh fruit weight loss (FFWL) in pulp extract and in the whole fruit were determined on the first day of harvest and at the end of each storage week. These parameters ranged as follows: SSC: 7.92–8.84%, pH: 4.06–4.35, TA: 1.14%–1.21% (expressed as citric acid), SSC/TA: 1.58–1.75, Chroma 42.72—45.54, FFWL: 0.83% at the second storage day to 4.39% at the 3rd storage week. Also, FFWL was 1.03%–1.40% for 10 and 15 °C, respectively. Fruits stored at the highest temperature increased pH values, the TA decreased with stored time, the Chroma and FFWL values increased with the increasing temperature and storage time.

scholarly journals Conservation of Alstroemeria cut flowers stored under refrigeration

2020 ◽  
Vol 43 ◽  
pp. e50016
Author(s):  
Vanessa Cury Galati ◽  
Ana Carolina Corrêa Muniz ◽  
João Emmauel Ribeiro Guimarães ◽  
Claudia Machado Fabrino Mattiuz ◽  
Ben Hur Mattiuz
Keyword(s):  
Storage Period ◽  
Postharvest Quality ◽  
Cut Flowers ◽  
Floral Longevity ◽  
Randomized Design ◽  
Significant Difference ◽  
Relative Water ◽  
Peroxidase Enzymes ◽  
Storage Temperatures

Alstroemeria flowers have shown great importance in the world trade of cut flowers due mainly to its beauty and wide variety of colors. However, the durability of its inflorescences is usually hampered by the rapid yellowing of the leaves, which impairs their decorative quality. Cut flowers require the use of technologies to improve postharvest quality and floral longevity. This research aimed to study the postharvest conservation of inflorescences of Alstroemeria cv. Ajax at different storage temperatures. Floral stems were placed in containers with distilled water and stored at four temperatures (4, 8, 12, and 22ºC) for 12 days. The following analyses were performed: fresh mass variation, respiratory activity, relative water content, soluble and reducing carbohydrate contents, polyphenol-oxidase and peroxidase enzymes, pigments (anthocyanin and carotenoids), and longevity. The experiment was conducted in a completely randomized design, the results were submitted to analysis of variance (ANOVA), and the effect of treatments submitted to F-test. Significant differences were compared using the least significant difference (LSD) at 95% confidence interval (p ≤ 0. 05). The temperatures of 8 and 12ºC were effective in maintaining the postharvest quality of inflorescences during storage period, as they remained turgid due to transpiration reduction caused by low temperatures, and longevity reaching 46 and 22 days, respectively.

Effect of environment and vibration on quality change of bell pepper (Capsicum annum L.)

2017 ◽  
Author(s):  
Jinshi Cui ◽  
Myongkyoon Yang ◽  
Sungmin Park ◽  
Daesik Son ◽  
Eun Seong Jeong ◽  
...  
Keyword(s):  
Weight Loss ◽  
Bell Pepper ◽  
Storage Process ◽  
Worst Case ◽  
Low Humidity ◽  
Vibration Tests ◽  
And Storage ◽  
Pepper Sample ◽  
Storage Temperatures

Discoloration and dehydration are crucial problems associated with quality of bell pepper (Capsicum annuum L.). Color and weight loss of the bell pepper were measured at different vibration levels, storage environments and storage periods. Vibration tests were carried out at different ‘g’ levels from normal to the worst-case for 180 sec on the initial day. The effect of two different storage environments (10°C, 90 % RH and 18°C, 40 % RH) for four time periods (1, 4, 7 and 10 days) were observed. At 18°C, 40 % RH storage environment, more weight loss and duller color were observed. In the 10°C, 90 % RH storage environment, the group of bell pepper sample having 12 g level vibration had significantly much more weight loss compared to other groups. In this storage environment, most of bell pepper samples maintained vivid color. Storage life and fruit quality of bell pepper were affected by storage temperatures, humidity and duration. The results showed that high g level vibration, high temperature, and low humidity environment during harvesting and storage process of the bell pepper should be avoided.

scholarly journals Effects of Cultural Variety and Storage Temperatures on the Changes in Quality of Fresh-cut Sweet Pepper Fruit

1997 ◽  
Vol 23 (5) ◽  
pp. 243-251
Author(s):  
Kazuhiro ABE ◽  
Koichi YOSHIMURA ◽  
Yanfei ZHOU ◽  
Hiroshi KUROOKA
Keyword(s):  
Sweet Pepper ◽  
Pepper Fruit ◽  
Fresh Cut ◽  
And Storage ◽  
Storage Temperatures

scholarly journals Cell Membrane Stability and the Role of Calcium Infiltration in Postharvest Quality of Apples

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 815G-815
Author(s):  
G.A. Picchioni ◽  
A.E. Watada ◽  
W.S. Conway ◽  
B.D. Whitaker ◽  
C.E. Sams
Keyword(s):  
Membrane Lipid ◽  
Cellular Level ◽  
Postharvest Quality ◽  
Storage Quality ◽  
Pressure Infiltration ◽  
Cell Membrane Stability ◽  
Golden Delicious ◽  
And Storage

Postharvest CaCl2 pressure infiltration improves firmness and storage quality of apples but is still in the experimental stages. Its effectiveness could be increased if we had a better understanding of how Ca affects the tissue at the cellular level. `Golden Delicious' fruit were harvested from a commercial orchard and were pressure-infiltrated with CaCl2 (0%, 2%, or 4% w/v), stored for 6 months at 0C, and then for 7 days at 20C. Between harvest and the end of storage at 20C, the net breakdown of galactolipids and phospholipids decreased with increasing CaCl2 in infiltration solutions. During 0C storage, CaCl2-infiltrated fruit maintained greater concentrations of conjugated sterol lipids, and these lipid classes are thought to be closely associated with the plasma membrane. As membrane lipid alterations are viewed as a central factor in the senescence of fruits, Ca (from postharvest infiltration) may serve a major role in regulating fruit quality losses through its interactions with cell membranes.

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