Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki, L.) cv. Rojo Brillante

2004 ◽  
Vol 10 (3) ◽  
pp. 179-185 ◽  
Author(s):  
L. Arnal ◽  
M. A. Del RÌo
Keyword(s):  
Cold Storage ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Soluble Solids ◽  
Diospyros Kaki ◽  
Persimmon Fruit ◽  
Acetaldehyde Production ◽  
Colour Appearance

Cold storage and removal of astringency effects on quality of persimmon fruit cv. Rojo brillante were determined. Persimmon fruit were stored at 1, 8, 11 and 15 ºC (85–90% RH) and after 6, 13, 20, 27 and 34 days of storage at these temperatures, astringency was removed. Fruit quality was assessed after the removal of the astringency and after a simulated retail storage period of 6 days at 20 ºC. Storage temperature affected fruit firmness, colour, appearance, acetaldehyde and ethanol production but not total soluble solids or flavour. Fruit stored at 15 ºC followed by 6 days at 20 ºC maintained the best commercial firmness and the lowest ethanol and acetaldehyde production. Chilling injury was observed after storage at 20 ºC on those fruits previously stored at 1 or 8 ºC.

scholarly journals Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 819
Author(s):  
Fahimeh Nasr ◽  
Mirian Pateiro ◽  
Vali Rabiei ◽  
Farhang Razavi ◽  
Steven Formaneck ◽  
...  
Keyword(s):  
Cold Storage ◽  
Chilling Stress ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Diospyros Kaki ◽  
Quality Factors ◽  
Negative Effects ◽  
Persimmon Fruit ◽  
Randomized Design ◽  
The Impact

There are high levels of damage imposed on persimmon fruit postharvest, especially after storing it in cold storage, which causes chilling injury (CI). To reduce this stress on the fruit, the conventional way is to use chemical treatments. Since there is a limitation in the use of chemical materials, it is necessary to apply non-harmful treatments to decrease chilling injury and maintain the quality of persimmon in cold storage. The aim of this study is to investigate the effects of chitosan-loaded phenylalanine nanoparticles (Cs-Phe NPs) (2.5 and 5 mM) on physiochemical and quality factors of persimmon (Diospyros kaki) during 45 days of storage at 4 °C (38 °F) and evaluate the impact of Cs-Phe NPs on the preserving quality in order to reduce the chilling injury of this fruit. The experiment was conducted using a completely randomized design with three replications. Treatments were applied at 15, 30, and 45 days after storage at 4 °C with ≥90% relative humidity. The size of Cs-Phe NPs was less than 100 nm, approximately. The results showed that application of 5 mM of Cs-Phe NPs delayed the negative effects of chilling stress and enhanced antioxidant capacity, firmness, and total soluble solids of persimmon fruit. Lower H2O2 and malonaldehyde (MDA) accumulation along with higher soluble tannin and total carotenoid accumulation in persimmon fruit treated with 5 mM Cs-Phe NPs was also observed. Fruit coated using Cs-Phe NPs in both concentrations (2.5 and 5 mM) showed the highest antioxidant enzyme activity for superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) and the lowest for polyphenol oxidase (PPO) and chilling injury during storage. According to our results, 5 mM of Cs-Phe NPs could be considered as the best treatment under chilling-stress conditions.

scholarly journals Effect of storage temperature on the quality of kepok banana (Musa paradisiaca formatypica)

2021 ◽  
pp. 17-47
Author(s):  
Andi Nur Faidah Rahman ◽  
Victor Crystaline Muhammad ◽  
Februadi Bastian
Keyword(s):  
Shelf Life ◽  
Skin Color ◽  
Room Temperature ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Total Acid ◽  
Cold Temperatures ◽  
Fruit Skin

Kepok bananas are processed bananas that have ABB genotype, the letter B indicates that banana kepok has a stronger resistance to disease and chilling injury in cold temperatures storage. Storage at cold temperatures can extend the shelf life of bananas, because cold temperatures can slow down the respiration and enzymatic processes. The purpose of this study is to observe the effect of storage temperature on quality and shelf life, and to determine optimum storage temperature. The method used is storage temperature at room, 15oC and 10oC until the banana is damaged. The parameters observed were respiration patterns, weight loss, hardness, fruit skin color, total acid, vitamin C, pH, and total soluble solids. The results showed that bananas stored at cold temperatures (10oC and 15oC) can last up to 20 days while at room temperature only lasts for 10 days. Kepok bananas stored at 10oC have not shown symptoms of chilling injury.

scholarly journals Effect of Radiofrequency Heating on the Quality of ‘Fuyu’ Persimmon Fruit as a Treatment for Control of the Mexican Fruit Fly

HortScience ◽  
2007 ◽  
Vol 42 (1) ◽  
pp. 125-129 ◽  
Author(s):  
Maria E. Monzon ◽  
Bill Biasi ◽  
Elizabeth J. Mitcham ◽  
Shaojin Wang ◽  
Juming Tang ◽  
...  
Keyword(s):  
Skin Color ◽  
Titratable Acidity ◽  
Fruit Fly ◽  
Soluble Solids ◽  
Internal Quality ◽  
Anastrepha Ludens ◽  
Diospyros Kaki ◽  
Mexican Fruit Fly ◽  
Persimmon Fruit

The external and internal quality of ‘Fuyu’ persimmon fruit (Diospyros kaki L.) was evaluated after heating with radiofrequency (RF) energy to 48, 50, or 52 °C, holding at the target temperatures for durations ranging from 0.5 to 18 minutes, hydrocooling, and ripening at 20 °C for 12 days. These treatment conditions were identified for control of third instar Mexican fruit fly larvae (Anastrepha ludens). The treatments had no commercially significant effect on firmness, soluble solids content, titratable acidity, or weight loss of the fruit. RF-treated persimmon fruit attained a deeper orange–red skin color than control fruit. There was a greater incidence of slight to moderate flesh browning in fruit heated to 50 and 52 °C as compared with 48 °C. Calyx browning increased slightly in all RF-treated fruit and was the highest in the longer treatments at each temperature. Heating persimmon fruit with RF to 48 °C and then holding for 6 or 12 minutes showed the least damage, and the latter treatment was longer than should be required for a quarantine treatment against the third instar Mexican fruit fly. Holding persimmons for 6.6 minutes at 48 °C should provide control of the Mexican fruit fly and maintain fruit quality. Confirmation tests with infested fruit should be conducted.

scholarly journals Can Edible Coatings Maintain Sweet Pepper Quality after Prolonged Storage at Sub-Optimal Temperatures?

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 387
Author(s):  
Shani Kehila ◽  
Sharon Alkalai-Tuvia ◽  
Daniel Chalupovicz ◽  
Elena Poverenov ◽  
Elazar Fallik
Keyword(s):  
Storage Temperature ◽  
Gas Permeability ◽  
Chilling Injury ◽  
Storage Period ◽  
Co2 Production ◽  
Prolonged Storage ◽  
Layer By Layer ◽  
Fruit Storage ◽  
Chitosan Coating

This work evaluated the efficacies of different coatings: chitosan, gelatin and chitosan-gelatin applied layer-by-layer (LbL); for maintaining the quality of sweet peppers that were stored for 3 weeks at a sub-optimal temperature (1.5 °C) and at an optimal storage temperature (7 °C). After the cold-storage period, fruits were kept under marketing conditions (21 °C) for 3 more days. An edible chitosan coating (2%) effectively alleviated chilling injury and the incidence of decay, and also preserved the nutritional quality of sweet peppers that were kept for 3 weeks at 1.5 °C plus 3 more days at 21 °C. The chitosan coating was more effective than the two other coatings. All three coating treatments significantly reduced external CO2 production, as compared to uncoated control fruit. Storage temperatures did not significantly affect external CO2 production, although CO2 production was slightly higher at 1.5 °C. The chitosan coating exhibited good CO2 gas permeability properties and the peppers coated with that material had lower respiration rates than those in the other two experimental treatments or the control. From a practical point of view, chitosan coating could replace the plastic bags previously found to alleviate chilling injury in peppers that are stored at 1.5 °C as a quarantine treatment.

scholarly journals Ozone treatment on cucumber and tomato during simulated retail storage

2021 ◽  
Author(s):  
Mai Sao Dam ◽  
Vuong Duc Nguyen ◽  
Tamás Zsom ◽  
Lien Le Phuong Nguyen ◽  
Géza Hitka
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Ozone Treatment ◽  
Storage Chamber ◽  
Gaseous Ozone ◽  
Horticultural Products

AbstractThe effect of storage temperature and ozone treatment on the post-harvest quality of cucumber and tomato was investigated. Cucumber and tomato were stored together with or without gaseous ozone treatment at 20 °C and 14 °C for 16 days. Firmness, color, weight loss, DA index and decay percentage of samples were evaluated during storage period. The results showed that the combination of ozone treatment and cold storage could maintain the quality of these horticultural products and decreased the decay incidence. Additionally, this combination also reduced the weight loss of samples during storage. Furthermore, ozone treatment maintained the green skin color of cucumber. No sign of chilling injury occurred during storage at 14 °C. Commodities stored with approximately 0.1 ppm gaseous ozone at 14 °C retained the firmness compared to other treatments until the end of the experiment. This study suggests a promising use of gaseous ozone treatment in storage chamber where ethylene-producing and ethylene-sensitive vegetables are stored together.

Use of Modified Atmosphere Packaging to Manage Quality of Green Garlic Leaves during Cold Storage Period

2020 ◽  
pp. 550
Author(s):  
Selen Akan ◽  
Özge Horzum
Keyword(s):  
Chlorophyll Content ◽  
Cold Storage ◽  
Pearson Correlation ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Phenolic

Green garlic leaves are consumed as fresh and cooked in Turkey and in some part of the world such as Asia, America and Africa. This crop could be considered as a promising export product in Turkey’s exportation volume. For this reason, we investigated how different package materials such as low-density polyethylene (LDPE) and closed polypropylene transparent boxes (CPTB) maintain some quality parameters of green garlic (Allim sativum L.) leaves. For that purpose, garlic leaves were stored at 10 °C and 80±5% relative humidity for 12 days after cutting, pre-cooling and packaging. Weight loss (WL),  soluble solids content (SSC), titratable acidity (TA), chlorophyll content as SPAD reading, visual quality (VQ), color, total phenolic content (TPC) and total antioxidant capacity (TAC) were measured at 3, 6, 9 and 12 days during storage period. Our results indicated that both packaging materials significantly maintained (P ≤ 0.05) WL, TA, chlorophyll content, VQ and TPC compared to controls (unpacked samples). Pearson Correlation tests showed that WL, color (L*, b*), TA and TAC could be used as marker to determine storage life of green garlic leaves. In addition, CPTB package is more effective in maintaining quality of green garlic leaves during cold storage.

scholarly journals Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

2021 ◽  
Vol 10 (6) ◽  
pp. e4110615446
Author(s):  
Edson Pablo da Silva ◽  
Flavio Augusto de Freitas ◽  
Elizângela Elena Nunes Carvalho ◽  
Luis Carlos Cunha Junior ◽  
Marcia Santos Lira de Freitas ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

scholarly journals Extension of the Postharvest Life of Nectarine Using Modified Atmosphere Packaging and Potassium Permanganate Treatment

2018 ◽  
Vol 6 (10) ◽  
pp. 1362
Author(s):  
Erdinc Bal
Keyword(s):  
Potassium Permanganate ◽  
Fruit Quality ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Modified Atmosphere

The effects of combinations of modified atmosphere packaging (MAP) with potassium permanganate (KMnO4) based ethylene scrubbers on the storage life and fruit quality of nectarine (Prunus persica cv. Bayramiç Beyazı) were investigated. Three different types of ethylene sachets (contained 3, 7 and 10 g KMnO4) were used and placed beside fruits in polypropylene baskets then lined with MAP. Fruits were stored at 0-1°C and 90% relative humidity throughout 40 day. During the cooling storage period, O2 and CO2 percentage in MAP, fruit firmness, total soluble solids, titratable acidity, ascorbic acid, total flavonoid content, total phenolic content, total antioxidant content and chilling injury (CI) were determined at 10 day interval. KMnO4 treated fruits had shown delayed ripening, reduced respiration and retained of higher firmness. As the dose of KMnO4 treatment increased, it was determined more positive effect on fruit quality. 10 g KMnO4 treatment was most effective in the retention of higher biochemical compounds and inhibition of CI symptoms. The results indicate that KMnO4 treatment, as well as MAP application, should be highly recommended for retaining the fruit quality of cold-stored ‘Bayramiç Beyazı’ nectarines and fruits treated with 10 g doses of KMnO4 could be stored for 40 days with good quality.

scholarly journals Studies of the Freezing of Green Plantains (Musa paradisiaca) IV. Effect of Cold Storage on the Quality of Frozen Sliced Green Plantains

1969 ◽  
Vol 59 (4) ◽  
pp. 239-244
Author(s):  
F. Sánchez Nieva ◽  
I. Hernández ◽  
C. E. Bueso
Keyword(s):  
Cold Storage ◽  
Starch Content ◽  
Chilling Injury ◽  
Storage Period ◽  
High Quality ◽  
Musa Paradisiaca ◽  
Significant Difference

Green plantains stored at 7° C (45° F) showed chilling injury about the 10th day. Slight changes in texture and a decrease in the starch content occurred during a storage period of 20 days. Dark spots in both peel and pulp caused by chilling injury affected the appearance of the fried tostones but did not lower the overall quality of the product. High quality tostones could be prepared from plantains stored at 13° C (55° F) for as long as 20 days. No significant difference could be found in the quality of tostones prepared from fruit stored at 7° and 13° C for 20 days. The time of storage had no effect on the yield of slices prepared from the refrigerated fruit at these temperatures.

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