Search results for "chilling injury"

Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage

2017

Introduction – Treatments with 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception, were investigated on white-flesh loquat fruit to extend its shelf life and to prevent chilling injury. Ma- terials and methods – The loquat (Eriobotrya japonica Lindl.) white-flesh fruits (cv. Claudia) were submitted to applications of 1-MCP at 1 °C for 20 h and at concentrations from 1 to 5 μL L . The treated fruits were stored at 1 °C for 21 days before removal to 20 °C for ripening (shelf life). Fruit quality was analyzed at harvest, at the end of each storage period (7, 14, 21 days at 1 °C). Results and discussion - The 1-MCP treatment slowed fruit softening depending on concentration, and …

Effects of 1-Methylcyclopropene on post harvest quality of white flesh loquat (Eriobotrya japonica Lindl.) fruit.

2014

Increasing Cold Tolerance of Cactus Pear Fruit by High-Temperature Conditioning and Film Wrapping

2017

Pre-storage high-temperature conditioning (HTC, 38 °C, and 95% RH for 24 h) and individual film wrapping (IFW) with a perforated polyolefinic heat-shrinkable film were used as individual treatments or in combination to mitigate chilling injury of first crop cactus pear cv ‘Gialla’. The fruit was stored for 21 days at either 2 or 8 °C (CS) plus 1 week of simulated marketing conditions (SMC) at 20 °C. The reduction in peel disorders and decay in HTC-treated fruit stored at 2 °C was comparable to that detected in control fruit stored at 8 °C. IFW was more efficient than HTC in reducing peel disorders, almost completely inhibited weight loss, and preserved freshness in fruit st…

Quality changes in fresh-cut mango cubes submitted to different gas partial pressure of active MAPs

2018

The study was performed to assess chemical-physical and sensory quality changes in 4±1°C stored fresh-cut mangos and to test the effect of active modified atmosphere packaging (MAP) with different gas partial pressures. Sicilian fruits of ‘Keitt’ mango (Mangifera indica L.) were immerged in hydrogen peroxide (H2O2) after being peeled. Next, the flesh was cut in cubes and dipped in citric acid (0.5%, w/v) and ascorbic acid (0.5%, w/v). Treated fruits were placed in a non-perforated high density polyethylene package flushing different gas mixtures and kept at 4°C for 21 days. We used four different gas partial pressures: a) 60 kPa N2, 30 kPa CO2 and 10 kPa O2; b) 30 kPa CO2 and 70 kPa N2; c) …

Quality of cactus pear [Opuntia ficus-indica (L.) Mill.] fruit in relation to ripening time, CaCl2 pre-harvest sprays and storage conditions

1999

Abstract Post-harvest behaviour of summer and autumn ripening cactus pear ( Opuntia ficus-indica (L.) Mill. Cactaceae) fruit cv. Gialla was investigated in relation to pre-harvest growing conditions, and CaCl 2 applications. Summer ripening cactus pear fruit were stored for 5 weeks at 6°C and 90–95% relative humidity (RH), and 3 days at 20°C, 75% RH to simulate a marketing period (SMP). Autumn ripening fruits were kept under the same conditions for 7 weeks plus a SMP. Summer ripening cactus pear fruit were more susceptible to chilling injury and to weight loss, but less sensitive to decay than autumn fruit. CaCl 2 delayed rind colour development and increased fruit resistance to decay but p…

Análisis transcriptómico del daño por frío en fruto de melocotón

2016

En la industria hortofrutícola las bajas temperaturas se utilizan para retrasar la maduración y el decaimiento de los frutos. A pesar de tener un uso extendido, los frutos de melocotón sometidos a almacenamiento prolongado en frío (CS) a menudo desarrollan una forma de daño por frío (CI) genéticamente controlada llamada harinosidad (mealiness/woolliness [WLT]): un desorden textural de la pulpa del fruto caracterizado por la perdida de suculencia Aunque durante el frío se han observado algunas alteraciones microscópicas, los síntomas visibles o macroscópicos de daño se desarrollan, no obstante, cuando los frutos se transfieren a temperatura ambiente (temperaturas de simulación de vida útil, …