Pre‐ or post‐harvest applications of putrescine and low temperature storage affect fruit ripening and quality of ‘Angelino’ plum

BACKGROUND: Plum has a very short storage life. The role of pre‐ or post‐harvest applications of putrescine (PUT) and low temperature storage on fruit ripening and quality was investigated in plum fruit (Prunus salicina Lindl. cv. Angelino). RESULTS: Pre‐ or post‐harvest PUT treatments [(0.1, 1.0 or 2.0 mmol L^?1) + 0.01% Tween‐20 as a surfactant] delayed and suppressed the climacteric ethylene production and respiration rate irrespective of the method used to apply PUT. PUT‐treated fruit following low temperature storage (0 ± 1 °C; 90 ± 5% RH), at the ripe stage exhibited higher fruit firmness and titratable acidity (TA), while soluble solids content (SSC), levels of ascorbic acid, total carotenoids and total antioxidants were lower than in untreated fruit. Fruit both sprayed with PUT and stored in low temperature for 6 weeks, at the ripe stage showed reduced respiration rate, delayed changes in the SSC:TA ratio and levels of total carotenoids compared to post‐harvest PUT application. CONCLUSION: Pre‐harvest application of 2.0 mmol L^?1 PUT 1 week before the anticipated commercial harvest was more effective in delaying plum fruit ripening and can be used to extend the storage (0 ± 1 °C) life of plums for up to 6 weeks with minimum losses in fruit quality. Copyright © 2008 Society of Chemical Industry     

The effects of fruit maturation,delayed storage and ethylene treatment on the incidence of low‐temperature breakdown of ‘Hayward’ kiwifruit

BACKGROUND: Low‐temperature breakdown (LTB), a disorder inducing quality loss, during and after cold storage of ‘Hayward’ kiwifruit was investigated. Harvested kiwifruits during fruit maturation or after delayed storage (DS) at 20 °C for 0, 1, 2, 3 and 4 weeks and 1 µL L^?1 ethylene treatment for 24 h were stored at ? 0.5 °C for 24 weeks and additional ripening at 20 °C for 5 days. Fruit quality indices and LTB incidence and severity were determined before and after treatments. RESULTS: Harvested fruits ripened during maturation, DS and after ethylene treatment. After storage and shelf life, fruits of all treatments were at complete ripening stage. LTB incidence of early harvested fruits was high, while that of fruits of the mid (third) and late harvests was low. Fruits of the third harvest date showed progressively increased LTB incidence with increasing duration of DS to as high as 95–100% after 4 weeks. Ethylene‐treated fruits showed a comparable increase in LTB to that corresponding to 2–3 weeks of DS. CONCLUSION: In contrast to fruit maturation, postharvest (after harvest and before storage) DS at non‐chilling temperature and ethylene treatment advanced the ripening of ‘Hayward’ kiwifruit and resulted in increased LTB incidence. Copyright © 2012 Society of Chemical Industry     

Determination of optimum harvest maturity and physico-chemical quality of Rastali banana (Musa AAB Rastali) during fruit ripening

BACKGROUND: A series of physico‐chemical quality (peel and pulp colours, pulp firmness, fruit pH, sugars and acids content, respiration rate and ethylene production) were conducted to study the optimum harvest periods (either week 11 or week 12 after emergence of the first hand) of Rastali banana (Musa AAB Rastali) based on the fruit quality during ripening. RESULT: Rastali banana fruit exhibited a climacteric rise with the peaks of both CO₂ and ethylene production occurring simultaneously at day 3 after ripening was initiated and declined at day 5 when fruits entered the senescence stage. De‐greening was observed in both of the harvesting weeks with peel turned from green to yellow, tissue softening, and fruits became more acidic and sweeter as ripening progressed. Sucrose, fructose and glucose were the main sugars found while malic, citric and succinic acids were the main organic acids found in the fruit. CONCLUSION: Rastali banana harvested at weeks 11 and 12 can be considered as commercial harvest period when the fruits have developed good organoleptic and quality attributes during ripening. However, Rastali banana fruit at more mature stage of harvest maturity taste slightly sweeter and softer with higher ethylene production which also means the fruits may undergo senescence faster than fruit harvested at week 11. Copyright © 2011 Society of Chemical Industry     

Relationship between the physicochemical parameters and the ethylene emission during cold storage of kiwifruits

Kiwifruit production is a dynamic agricultural activity in Corsica and represents 10% of the French total. Because of its composition, sensory characteristics and resistance during preservation, the kiwifruit has great potential for industrial exploitation. The kiwifruit (Actinidia deliciosa cv. Hayward) produces ethylene because it is a climacteric fruit. The concentration of ethylene increases during cold storage at 0 °C. This increase is slow in the first 2 months of storage and then accelerates quickly to reach the climacteric peak. The timing of this climacteric peak varies in function of the year of harvest, occurring after between 100 and 140 days of storage. In parallel with this ethylene production, there is an increase in reducing sugar concentration, Brix, acidity and Botrytis cinerea contamination and conversely a reduction in the firmness and mass of the fruits. This study used statistical analysis to summarise these changes and show the influence of ethylene on the ripening and storage time of the kiwifruits.     

PRECONDITION OF 'D' ANJOU' PEARS FOR EARLY MARKETING BY ETHYLENE TREATMENT

'D' Anjou' pears (Pyrus communis, L.) harvested at an optimum maturity with the flesh firmness (FF) of 66.7N required 8 weeks of chilling at- 1C in order to initiate normal ripening in an ethylene-free environment at room temperature. If harvested fruit were not exposed to chilling or chilled at- 1C for less than 8 weeks, they could be preconditioned with 100 ppm ethylene for 3 days at 20C to initiate normal ripening. Fruit preconditioned with ethylene were capable of softening normally, reducing extractable juice, decreasing titratable acidity, and showing the climacteric rise of ethylene production during ripening at 20C when treated fruit had been further held at -1C in air for 14 days. The properly ripened fruit developed an acceptable dessert quality. When ‘d'Anjou’fruits had been stored at -1C in air for 8 weeks or longer, they could also be preconditioned without ethylene for 3 days at 20C to enhance ripening capacity. The nonethylene preconditioned fruit were capable of ripening normally following 14 days in simulated transit at -1C and upon arrival in retail markets at room temperature.     

The Effects of Harvest Maturity on Storage Quality and Sucrose-Metabolizing Enzymes During Banana Ripening

Mature green “Baxi” banana (Musa spp. AAA Group, Cavendish) fruits were harvested at 60% and 80% maturity stages. In order to evaluate the effects of harvesting at different maturity stages on storage quality and changes in sucrose-metabolizing enzymes, fruit firmness, disease index, contents of starch, and total soluble sugars were determined, and enzyme activities associated with sucrose metabolism was investigated under natural and accelerated (treated with ethylene) ripening conditions. In fruit treated with ethylene, changes in flesh firmness, total sugar content, starch content, disease index, and activity of sucrose phosphate synthase (SPS), sucrose synthase (SS), acid invertase (AI), and neutral invertase (NI) were accelerated dramatically compared with untreated fruit with both 60% and 80% maturity. When fruit ripened under natural conditions, the changes in firmness, disease index, starch content, total sugar content, SPS activity, SS, AI, and NI activity in fruit with 80% maturity were significantly faster than those in fruit with 60% maturity. On the contrary, when fruit ripened under accelerated conditions, no significant differences in firmness, sugar, starch, disease index, SPS, SS, AI, and NI were observed between fruit harvested at 60% or 80% maturity. It is suggested that storage quality and sucrose-metabolizing enzymes of banana fruit stored under natural conditions are related to harvest maturity stage; storage quality of fruit with lower harvest maturity is better than fruit with higher maturity. However, when fruit ripening is accelerated by ethylene, the harvest maturity stage has no influence on storage quality and changes in sucrose-metabolizing enzymes.     

Fruit dry matter concentration: a new quality metric for apples

BACKGROUND: In the fresh apple market fruit must be crisp and juicy to attract buyers to purchase again. However, recent studies have shown that consumer acceptability could be further enhanced by improving taste. This study evaluates the use of fruit dry matter concentration (DMC) as a new fruit quality metric for apple. RESULTS: Fruit samples collected at harvest, in the two main fruit growing regions of New Zealand, showed a variation in mean fruit DMC from 130 to 156 g kg^?1 with ‘Royal Gala’ and with ‘Scifresh’ from 152 to 176 g kg^?1. Individual fruit DMC showed a larger range, from 108 to 189 g kg^?1 with ‘Royal Gala’ and from 125 to 201 g kg^?1 with ‘Scifresh’. Fruit DMC proved a more reliable predictor of total soluble solids after 12 weeks of air storage at 0.5 °C than TSS at harvest for both ‘Royal Gala’ and ‘Scifresh’. Fruit DMC was also positively related to flesh firmness, although this relationship was not as strong as that seen with soluble solids and was more dependent on cultivar. Consumer studies showed that consumer preference was positively related to fruit DMC of ‘Royal Gala’ apples. CONCLUSION: Fruit DMC can therefore be measured before or at harvest, and be used to predict the sensory potential for the fruit after storage. Copyright © 2010 Society of Chemical Industry     

Harvest parameters to optimise storage life of European plum 'Oullins Gage'

European plum ( Prunus domestica L.) cv. 'Oullins Gage' was harvested according to firmness on five harvest dates. Fruit was analysed at harvest and during storage for weight loss, firmness, total soluble solids (TSS), titratable acidity (TA) and skin colour before and after a 3-day shelf-life period at 20 °C. Significant differences were found among harvest dates in fruit mass, skin colour, firmness, TSS and TA. Fruit mass, TSS and colour b * increased, whereas firmness and TA decreased significantly during the harvesting period. Firmness parameter as a maximum maturity index and TSS:TA (or b * colour, a non-destructive measurement) as a minimum maturity index could be used to distinguish maturity at harvest. It is suggested that the best post-storage quality of 'Oullins Gage' plums would be obtained when fruit is harvested with TSS:TA >9 or b * colour >30, but with a firmness >20N to assure a long storage life.     

Low oxygen treatment prior to cold storage decreases the incidence of bitter pit in ‘Golden Reinders’ apples

BACKGROUND: The effect of subjecting ‘Golden Reinders’ apples to a low O₂ pre‐treatment (LOT; 1–2% O₂) was evaluated as a strategy to decrease the rate of bitter pit (BP) incidence after standard cold storage (ST). Immediately after harvest, apples were stored for 10 days at 20 °C under low O₂. Thereafter, apples were cold‐stored (0–4 °C) for 4 months and changes were monitored in terms of BP incidence, fruit quality traits and mineral element concentrations. RESULTS: After 4 months cold storage, LOT apples presented a 2.6‐fold decrease in the rate of BP incidence (14%) versus the values obtained for standard cold‐stored fruits (37% BP incidence). LOT increased flesh firmness, total soluble solids and titratable acidity as compared to the quality traits determined for cold‐stored fruits. Lower cortex Ca and Mg concentrations as compared to ST apples were determined in association with LOT, 2 months after cold storage. CONCLUSION: Application of a LOT prior to cold storage may be a promising strategy to reduce the incidence of BP and preserve fruit quality, which should be further investigated. Copyright © 2009 Society of Chemical Industry     

The effects of aminoethyoxyvinylglycine on maturity and post-harvest changes in Cox's Orange Pippin apples

Pre-harvest spraying of orchard trees with aminoethoxyvinylglycine (AVG) suppressed ethylene production in apples at picking and during barn storage. Fruit firmness was not affected at harvest, but the fruit softened more slowly and remained greener longer after picking. Changes in volatile aroma components were noted and autocatalytic stimulation of ethylene was not possible. AVG did not reduce the acceptability of the fruit at harvest time: subsequently an increased preference for fruits from unsprayed trees was shown by a sensory assessment panel.     

Effects of 1‐methylcyclopropene and gibberellic acid on ripening of Chinese jujube (Zizyphus jujuba M) in relation to quality

Overripening of Chinese jujube (Zizyphus jujuba M) fruit at the postharvest stage usually results in a dramatic decline in quality. The role of 1‐methylcyclopropene (1‐MCP) and gibberellic acid (GA) in fruit ripening of Chinese jujube during storage in relation to quality was investigated. Fruit ripening of jujube was significantly enhanced by ethylene, whereas rates of respiration and ethylene production of the fruit were reduced by 1‐MCP. Treatment with 1‐MCP or GA delayed the decreases in firmness and vitamin C and reduced the level of ethanol. Furthermore, the effectiveness of 1‐MCP was improved by replicate treatments during storage at 20 or 2 °C. In addition, treatment with GA + 1‐MCP resulted in additive beneficial effects on ripening inhibition of the fruit. Copyright © 2003 Society of Chemical Industry     

Effect of preharvest sprays containing calcium,magnesium and titanium on the quality of peaches and nectarines at harvest and during postharvest storage

Peach and nectarine trees were foliar sprayed with a formulation containing Ca²⁺, Mg²⁺ and Ti⁴⁺. Parameters related to fruit quality were evaluated at harvest, after 7–28 days of cold storage and after subsequent ripening for 4 days at 20 °C (shelf life). At harvest, treated fruits from both cultivars had higher weight and pulp firmness than control fruits, while no effect was observed for either colour, total soluble solid content (TSS) and titratable acidity (TA) or the time required to ripen on the tree. During cold storage, lower levels of weight loss, colour evolution, TSS/TA ratio and ethylene production and higher pulp firmness were found in treated peaches and nectarines compared with control fruits. Also, the storability of treated fruits was extended for up to 14 days more than that of control fruits. During ripening at 20 °C after different periods of cold storage, parameters related to ripening evolved faster in control than in treated fruits. Also, the occurrence of the climacteric peak of ethylene production was delayed and its intensity was lower in treated peaches and nectarines than in controls. Copyright © 2004 Society of Chemical Industry     

温度和乙烯对京白梨后熟进程及其品质的影响

研究温度、乙烯对京白梨果实后熟进程及品质的影响。测定果实乙烯释放量、呼吸强度、果实硬度、可溶性固形物含量、pH值、果皮颜色ΔE 值和h 值、失重率、病果率等指标,并进行感官评价。结果表明：温度和乙烯直接影响果实的后熟进程和后熟品质;后熟过程中果实硬度与后熟时间呈极显著线性负相关(P＜ 0.01),温度过高或过低均导致果皮转色和果实硬度后熟不一致,适度的低温(14℃)延迟了果实乙烯峰值的启动时间,高温(28℃)抑制乙烯的生成和果实的软化,温度越高,失重率和烂果率越高;外源乙烯有助于果实乙烯的生成和呼吸强度的增加,乙烯加快了果实的后熟进程,并且后熟更均匀一致,且品质最佳。研究表明：京白梨后熟的适宜温度范围17～23℃,最佳温度20℃,最佳乙烯催熟用量为100μL/L。     

The tamarillo: Fruit growth and maturation,ripening, respiration,and the role of ethylene

The tamarillo (tree tomato, Cyphomandra betacea Sendt.) flowers and sets fruit over an extended period. Many blossoms and young fruits abscise; survival of tagged fruitlets ranged from 0 to 32%. Tagged fruits were harvested at known ages for measurement of size and shape, respiration rate, ethylene production, and response to ethylene treatment. Fruit growth followed a single sigmoid pattern, and fruits were commercially mature at 21–24 weeks after anthesis. The amount of red skin pigment increased with age from 15 weeks, but harvesting of immature fruits appeared to stop red pigment development. Fruits harvested at 12–19 weeks or younger shrivelled in storage. Respiration studies showed tamarillo fruits to be non-climacteric, and only traces of ethylene were produced until final senescence. Ethylene treatment increased the respiration rate and hastened senescence of harvested fruits of all ages. The yellow strain behaved similarly to the red and had a somewhat longer storage life.     

QUALITY OF ‘GALA’ APPLES AS INFLUENCED BY HARVEST MATURITY,STORAGE ATMOSPHERE AND CONCOMITANT STORAGE WITH ‘BARTLETT’ PEARS1

Controlled atmosphere (CA) storage for 45 or 90 days following harvest reduced quality losses for both ‘Gala’apples and ‘Bartlett’pears compared with fruit from regular atmosphere (RA) storage. Fruit stored in CA were firmer, had higher acidity and less color change than fruit from RA storage. Apples and pears stored together in CA maintained good quality and compared favorably with apples or pears stored separately. There was no difference in fruit quality between fruit stored at 1% O₂ and 1% CO₂ compared with fruit stored in 2% O₂ and 3% CO₂. Fruit harvested at a more advanced stage of maturity deteriorated more quickly in storage than earlier harvested fruit. A combination of 45 days in CA followed by 30 days RA resulted in apples that were superior in quality to apples stored for 75 days in RA alone.     

Quality improvement and extension of shelf life by 1-methylcyclopropene in plum as affected by ripening stage at harvest

Plum (Prunus domestica L. cv. ‘President’) fruits were harvested at two pre-climacteric stages of ripeness (stage 1 and stage 2), and then treated with 1-methylcyclopropene (1-MCP) at two doses (0.3 and 0.5 μl l⁻¹) followed by 1, 2, 3, 4 and 5 weeks of cold storage and their respective 7 days of shelf life at 20 °C. Both 1-MCP doses were effective in terms of ethylene inhibition during shelf life after cold storage, for both ripening stages. Similarly, lower weight losses, delayed colour changes, reduced softening rate and diminished ripening index were found in 1-MCP treated plums than in controls at both stages of ripeness. Hence, during cold storage and shelf life, the efficacy of 1-MCP on ethylene production, weight loss, pulp firmness and ripening index was dose-dependent, while for colour and respiration rate the dose-dependence was only found during shelf life. The storability of 1-MCP treated plums could be extended up to 4 weeks of cold storage plus 7 days at 20 °C, and only up to 1 week of cold storage plus 7 days at 20 °C for controls. Then, 1-MCP is an effective tool for quality improvement and extension of shelf life in plums, and fruit might be harvested in stage 2 of ripening, at which the most desirable organoleptic attributes had been developed on tree.     

Postharvest application of 1-Methylcyclopropene modulates fruit ripening, storage life and quality of 'Tegan Blue' Japanese plum kept in ambient and cold storage

The role of postharvest application of 1-Methylcyclopropene (1-MCP) in modulating 'Tegan Blue' Japanese plum fruit ripening and quality under ambient and cold storage conditions was investigated. 1-MCP-treated fruit (0, 0.5, 1.0 and 2.0 μL L⁻¹) were allowed to ripen at ambient temperature in Experiment 1, while in the second experiment the fruit were kept in cold storage (0, 3 and 6 weeks) before ripening. In both experiments, 1-MCP treatment significantly delayed (2–8 days), suppressed (30–70%) the climacteric ethylene production, maintained higher fruit firmness (34–60%), titratable acidity, L* , chroma, hue angle of fruit skin and pulp, and reduced concentrations of soluble solids, ascorbic acid, total carotenoids and total anti-oxidants as compared to the control. 1-MCP (1.0 μL L⁻¹) treatment suppresses and delays the climacteric ethylene production with acceptable fruit quality during ripening at ambient temperature and is effective in extending the storage life up to 6 weeks with minimal loss of plum fruit quality.     

1-Methylcyclopropene delays arazá ripening and improves postharvest fruit quality

Six different experiments were conducted to give some practical recommendation to apply 1-MCP during the postharvest handling chain of arazá fruit (Eugenia stipitata McVaugh). Fruit were harvested in three stages of maturity (mature-green primarily, turning and mature) and treated for 1 to 12 h with 0 (control in air) or 1 μL L⁻¹ 1-Methylcyclopropene (1-MCP) at 20 °C. The mature-green fruit were subjected to different storage conditions (7, 10, 12, 13, 20 or 27 °C). The treatment of mature-green fruit with 1-MCP for 1 h, and storage at 12 °C for up to 2 weeks prolonged the shelf-life about one week by delaying or reducing the respiration and ethylene production rates, skin colour changes, the loss of organic acids, and softening, with or without a further shelf-life period of 3 days at 20 °C. At 7 °C, 1-MCP also reduced mature-green fruit weight loss and shrivelling. Extending 1-MCP treatment periods at 20 °C to 6 or 12 h caused partial and uneven ripeness. Treating fruit in their post-climacteric stage of maturity had little effect on ripening compared with the mature-green stage. 1-MCP increased the respiration rate and/or the ethylene production in certain combinations of advanced harvest maturities and/or unfavourable storage temperatures. Recommendations for maintaining postharvest quality are harvesting at the mature-green stage, treatment with 1 μL L⁻¹ of 1-MCP for 1 h, and storage at 12 °C for up to 2 weeks.     

A novel instrument to delineate varietal and harvest effects on blueberry fruit texture during storage

BACKGROUND: Firmness is an important quality index for blueberries. It is the major factor that determines consumer acceptability, storability and resistance to injury and diseases during storage and fresh marketing. Blueberry cultivars vary in their firmness, with southern highbush cultivars usually softer than Rabbiteye blueberries. In this study, varietal and harvest effects on blueberry firmness were measured by the Firmtech II and laser air‐puff instruments. This was the first time that the laser air‐puff, a non‐contact food firmness tester, had been used for firmness testing of small fruit, such as blueberry. RESULTS: Two southern highbush cultivars (Sweet Crisp and Emerald) and two Rabbiteye cultivars (Vernon and Savory) were used for varietal effect measurement, while a Rabbiteye cultivar (Premier) that was both machine and hand harvested was used for harvest effect observation. Fifty berry samples per replicate and four replicates were tested by two instruments at harvest and after 7, 14, or 21 days of storage. The laser air‐puff tester successfully delineated the difference in firmness due to cultivar characteristics and harvest methods, as well as the firmness loss over 21 days of postharvest cold storage (4 °C). The firmness index derived from the laser air‐puff tester achieved a significant correlation with the firmness values measured by the Firmtech (R² = 0.80). A new texture index, springiness, was developed from the laser air‐puff, which largely reflects the varietal differences in elasticity of fruit. CONCLUSION: This study demonstrated the efficacy of the laser air‐puff instrument for blueberry firmness measurement. This non‐contact instrument not only provides an alternative method of firmness measurement, but also offers a new index for fruit elasticity evaluation and better texture evaluation for blueberries. Copyright © 2011 Society of Chemical Industry     

Extending shelf-life of persimmon (<Emphasis Type="Italic">Diospyros kaki</Emphasis> L.) fruit by hot air treatment

‘Qiandaowuhe’ persimmon fruits (Diospyros kaki L.) were stored at 20 °C after exposed to 20 °C (control), 44 °C (T ₄₄), 48 °C (T ₄₈) or 52 °C (T ₅₂) hot air for 3 h, respectively. Firmness, weight loss, peel color, total carotenoids content, soluble solids content (SSC), titratable acidity (TA), respiration, and ethylene production and cell wall hydrolysis enzymes activities were monitored to determine the efficacy of hot air treatment in delaying persimmon fruit ripening. Results showed that ‘Qiandaowuhe’ persimmon fruit displayed a typical climacteric pattern of respiration and ethylene production. Peak of CO₂ and ethylene production was observed after 4 days. Fruit softening was accompanied by a progressive increase in weight loss, total carotenoids content and decrease in h°. The activities of pectinmethylesterase (PME) and polygalacturonase (PG) sharply increased and reached maximal values after 4 and 6 days, respectively. Hot air treatment significantly delayed the onset of climacteric ethylene production, respiration, PME and PG activities in persimmon fruit. Moreover, it also significantly retarded the increase in carotenoids content and SSC, while decreased the firmness, h°, and TA. The hot air treatment promoted fruit weight loss. The shelf-life of persimmon ripening increased 4 days by T ₄₄, and 6 days by T ₄₈ or T ₅₂. Results suggest that hot air treatments can greatly extend the postharvest life of ‘Qiandaowuhe’ persimmon fruit.