Chlorophyll fluorescence for non-destructive measurement of flavonoids in broccoli

Chlorophyll fluorescence (ChlF) by excitation with two radiation beams of different wavelengths can be used for non-destructive quantitation of epidermal flavonoids in leaves. The method was tested on marketable broccoli heads, but including red light (685 nm) and green light (530 nm) in addition to ultraviolet (UV) radiation (382 nm) and blue light (450 nm) for excitation of ChlF. As a reference, the content of flavonoids was measured with high performance liquid chromatography. To induce flavonoids, postharvest treatment during 12 days with various combinations of visible and UV radiation was tried, but the achieved changes in the flavonoid levels were not statistically significant. Instead a large natural variation of flavonoid content among the broccoli heads was used to correlate it with the fluorescence data. It was possible to estimate the content of flavonoids in flower buds by means of ChlF: relative epidermal absorbance of blue light was well correlated with flavonoid content (r = 0.69, p < 0.001). For quercetin alone the correlation was higher (r = 0.77, p < 0.001). On the other hand, relative epidermal absorbance of UV radiation or green light had a much weaker correlation with flavonoid content (r ≤ 0.40, p < 0.05). Within the broccoli heads, flower buds had 15 times higher levels of flavonoids than the floret stalks, which in turn had five times higher contents than the main stem. Repeated ChlF measurements on individual broccoli heads during cold storage could monitor small but significant changes in flower buds, possibly indicating a breakdown of constituents absorbing UV and green light.     

Assessment of plant nitrogen status using chlorophyll fluorescence parameters of the upper leaves in winter wheat

Non-destructive, rapid diagnosis of plant nitrogen status is important for the evaluation of wheat growth and the dynamic management of nitrogen nutrition. Two wheat cultivars, Zhengmai 366 (high protein content) and Aikang 58 (medium protein content) were grown in field trials at five different nitrogen levels (0, 90, 180, 270 and 360 kg ha⁻¹) in two consecutive growing seasons at Zhengzhou, China. Leaf chlorophyll fluorescence (ChlF) parameters, leaf and stem biomass, and nitrogen content were measured simultaneously at different growth stages, establishing an evaluation model of plant nitrogen nutrition in wheat using ChlF parameters. The results showed that the differences in ChlF parameters between the three top leaves (1–3LFT) was small from the reviving to the flowering stages. With increasing nitrogen levels, the difference in ChlF parameters between the fourth leaf (4LFT) and the first three leaves (1–3LFT) decreased gradually, indicating that 4LFT is sensitive to N fertilizer application and has a disadvantage in competition for redistributed N. The correlation coefficients between ChlF parameters for the upper, fully expanded leaves and N concentration of the corresponding leaves were 0.628 for F_v, 0.607 for F_m, 0.579 for F_v/F_o, and 0.600 for F_v/F_m at P < 0.01, but only 0.248 for F_o at P < 0.05. At the reviving and jointing stages, the relationships between the normalized differences between 1–2LFT and 4LFT (NDF_12/4) for F_v/F_o and F_v/F_m to plant nitrogen concentration (PNC) were the most significant (r < − 0.79, P < 0.001), the determination coefficient (R²) for F_v/F_m was much higher than for F_v/F_o, and the two regression equations were grouped at reviving and jointing with similar R² values between the stages. At booting and flowering, the normalized differences between 1–2LFT and 4LFT for F_o, F_m, and F_v better reflected the changes in PNC; the R² values were 0.654–0.797 (P < 0.001) at booting and 0.515–0.584 (P < 0.001) at anthesis, and the two regression equations were grouped at booting and anthesis with greater differences in R² between the stages. The unified regression equation could be used to express the relationship between plant nitrogen sufficiency index (NSI) and ChlF parameters with R² values of 0.623 (P < 0.001) for NDF_12/4 for F_v/F_m, and 0.567 (P < 0.001) for NDF_12/4 for F_v/F_o during the reviving and jointing stages, while R² = 0.666 (P < 0.001) for NDF_12/4 for F_m and 0.615 (P < 0.001) for NDF_12/4 for F_v during booting and anthesis. These results show that the relationship between NDF and NSI was stable and reliable over the different years, varieties, and N supply levels. We conclude that the spatial differences in ChlF parameters between 1–2LFT and 4LFT should be ideal indicators of plant nitrogen status in wheat, and will provide a decision-making method for N diagnosis and regulation in field production.     

UV-C treatment delays postharvest senescence in broccoli florets

Central broccoli heads (cv. de Cicco) were harvested and treated with UV-C light (4, 7, 10, or 14 kJ m⁻²). All treatments delayed yellowing and chlorophyll degradation at 20 °C but the irradiation dose of 10 kJ m⁻² allowed retaining the highest chlorophyll content yet had lower amounts of pheophytins than every treatment other than 7 kJ m⁻². This dose was selected to analyze the effect of UV-C on postharvest broccoli senescence at 20 °C. The UV-C treatment delayed yellowing, chlorophyll a and b degradation, and also the increase in pheophytins during storage. The activity of chlorophyll peroxidase and chlorophyllase was lower in UV-C treated broccoli. Instead, Mg-dechelatase activity increased immediately after the treatment, but after 4 and 6 d this activity was lower in UV-C treated florets than in controls. Treated broccoli also displayed lower respiration rate, total phenols and flavonoids, along with higher antioxidant capacity. The results suggest that UV-C treatments could be a useful non-chemical method to delay chlorophyll degradation, reduce tissue damage and disruption, and maintain antioxidant capacity in broccoli.     

Plant age and in vitro or in vivo propagation considerably affect cold tolerance of Miscanthus × giganteus

The aims of the study were to determine why young Miscanthus × giganteus plants are more frost sensitive during the first winter than older plants, to compare cold tolerance of plants propagated in in vivo and in vitro conditions, and to select plants with higher cold tolerance. The study was performed in three experiments in which plants were prehardened at 12 °C for 2 weeks, hardened at 5 °C for 3 weeks and next chilled at 0 °C or ?3 °C for 3 or 14 days. Afterwards shoot regrowth from rhizomes was evaluated. In Experiment 1 frost tolerance of young plants obtained from a horticultural farm and plants that had already survived the first winter in the field was compared on the basis of LT₅₀ coefficient. In Experiment 2 frost tolerance of plants obtained in vivo and in vitro was compared. Experiment 3 was performed on four groups of plants: in vivo and in vitro obtained plants which were twice selected in cold, as well as in vivo and in vitro obtained plants which were cold treated once. Plants of all these groups were analysed with respect to their frost tolerance. They were prehardened, hardened and subjected to a temperature of 0 °C or ?3 °C for 14 days. The changes in processes accompanying cold acclimation occurring in the rhizomes or leaves of these plants were investigated. The content of abscisic acid, low-molecular antioxidants and phenolics, as well as catalase and non-specific peroxidase activities were analysed.Young commercially obtained plants were more frost sensitive than plants which had survived the first winter in the field. This effect could be caused by a small amount of storage compounds accumulated in finely divided rhizomes produced in a horticultural farm. Prehardening temperature of 12 °C caused more considerable changes in cold acclimation processes in Miscanthus rhizomes than hardening temperature of 5 °C. Plants propagated by in vitro culture were more cold tolerant but only in the first vegetative season compared to plants obtained in vivo. Plants chilled twice demonstrated a higher low-molecular antioxidant level, as well as a greater capability of phenolic accumulation compared to plants which were once cold stressed. Regardless of the recurrence of cold acclimation, ABA level was significantly increased in leaves by prehardening and in rhizomes by hardening. Each repetition of cold acclimation increased cold tolerance and shoot regeneration ability of M. × giganteus rhizomes.     

Effects of base removal and heat treatment on visual and nutritional quality of minimally processed leeks

Freshly harvested leeks (Allium ampeloprasum L. var. porrum) were trimmed (leaf tips, roots), had the decayed leaves removed, washed with tap water, cut at 50 cm length and subjected to heat treatment at 55 °C for 0 and 17.5 min. They were then trimmed at the root base and leaves to produce stalks 22 cm in length with or without removal of a 2 cm portion of the base. Minimally processed leeks were tray-packaged, wrapped with 16 μm stretch film and stored at 10 °C for 7 days to determine the effects of base removal and heat treatment on visual (leaf growth, fresh weight loss and discoloration) and nutritional quality after storage. CO₂ and ethylene concentrations of packages containing minimally processed leeks showed a wound-induced pattern typical of other fresh cut vegetable tissues. Base removal did not significantly affect respiration but increased ethylene production, while heat treatment increased respiration rate and suppressed ethylene production. Storage of minimally processed leeks at 10 °C for 7 days resulted in a slight decrease of chroma and hue angle of base cross section as well as a decrease of chroma of the upper cross section. Heat treatment prevented the decrease of chroma of the base and upper cross section. Base removal reduced, but did not totally control leaf growth of stored minimally processed leeks. Moreover, it resulted in a decrease of dry matter, soluble solids, total soluble phenols, antioxidant capacity and total thiosulfinates at the end of the storage. A combination of base removal and heat treatment efficiently controlled leaf growth, but these treatments resulted in increased fresh weight and total thiosulfinate loss.     

Light during storage prevents loss of ascorbic acid,and increases glucose and fructose levels in Chinese kale (Brassica oleracea var. alboglabra)

Chinese kale (Brassica oleracea var. alboglabra) leaves were stored at 1 °C (95% RH) under relatively low light levels (21.8 μmol m⁻² s⁻¹) or in darkness. Stomata were closed in darkness but remained open in the light. Stomatal opening was positively correlated with loss of fresh weight. Ascorbic acid levels rapidly decreased in leaves stored in darkness. The decrease was reduced to about half by storage in the light. Light resulted in higher carotenoid, glucose, fructose and starch levels. Leaves held in darkness did not turn yellow, although total chlorophyll levels slightly decreased. The levels of chlorophyll a accumulated whereas those of chlorophyll b dropped rapidly, which is consistent with the hypothesis that the first step of chlorophyll b degradation is conversion to chlorophyll a, and with the suggestion that under the present conditions chlorophyll a was not degraded rapidly. It is concluded that fluorescent light, at the level used, induced higher weight loss, whilst partially preventing the loss of vitamin C, and increasing the levels of starch, fructose and glucose.     

Effects of electron-beam irradiation on blueberries inoculated with Escherichia coli and their nutritional quality and shelf life

Fresh blueberries have become a popular new functional food because of their remarkably high levels of antioxidant phytonutrients and health benefits. However, the potential prevalence of human pathogens on blueberries has become an increased concern because they are consumed fresh. Procedures effective in decontamination and extending shelf life without affecting fruit quality are needed. Electron-beam irradiation was applied to fresh blueberries at the doses ranging from 0.5 to 3.0 kGy and its effectiveness for inactivating Escherichia coli (E. coli) K-12 and extending shelf life were investigated. The decimal reduction dose, D₁₀ values, of E. coli in cultural medium and blueberries were 0.43 ± 0.01 kGy and 0.37 ± 0.015 kGy, respectively. Irradiation reduced bacteria inoculated on blueberries from 7.7 × 10⁸ CFU/g to 6 CFU/g at 3.13 kGy and decreased the decaying of blueberries stored at 4 °C up to 72% and at room temperature up to 70% at this dose. No significant effect on the total monomeric anthocyanins, antioxidant activity, and l-ascorbic acid content of blueberries was observed from irradiation at doses ≤3 kGy. However, significant decreases in the antioxidant activity and l-ascorbic acid content were found in both control and irradiated blueberries after storage at 4 °C for 7 and 15 d. Information obtained in this study indicates that low dose electron-beam irradiation is effective in reducing E. coli and extending shelf life while maintaining the antioxidant properties of blueberries.     

Impact of a decontamination step with peroxyacetic acid on the shelf-life,sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at 7 °C

Peroxyacetic acid (PAA) is a strong oxidizer and exerts antimicrobial properties. The effect of a decontamination step with 80 and 250 mg L⁻¹ PAA on shelf-life of grated carrots stored under equilibrium modified atmospheric packaging at 7 °C was determined and compared with the shelf-life of unwashed and water-washed carrots. Microbial parameters, including total aerobic plate count, numbers of lactic acid bacteria, Lactobacillae and yeasts, and sensory quality were evaluated. Next to these parameters, atmospheric gas composition, pH and nutrient content were also monitored. The suggested packaging configuration prevented CO₂ accumulation, but at the end of the study anoxic conditions were reached for unwashed carrots and carrots washed with 80 mg L⁻¹ PAA. The microbial shelf-life of water-washed carrots was 4 d based on the yeast count, whereas the flavour was not acceptable after 5 d. The total aerobic plate count and the yeast count determined the shelf-life of carrots treated with 80 mg L⁻¹ PAA on 5 d, whereas the flavour was unacceptable after 7 d. None of the microbial parameters determined the shelf-life of carrots washed with 250 mg L⁻¹ PAA. However, this treatment had already a pronounced adverse effect on the initial sensory quality. Water washing already decreased the content of all individually studied nutrients (−16 to −28%), except for lutein content and the antioxidant capacity. Additional losses after adding PAA on day 0 were found for α-tocopherol and phenols. Regardless of the applied treatment, α- and β-carotene remained stable during storage, whereas ζ-carotene, lutein and α-tocopherol were unstable. The phenol content and the antioxidant capacity of unwashed, water-washed and 80 mg L⁻¹ PAA-treated carrots increased significantly at the end of the storage period, whereas no changes were found in carrots treated with 250 mg L⁻¹ PAA.On the condition that carrots were packed under an adequate EMA, the 80 mg L⁻¹ PAA treatment showed possibilities for extending shelf-life without pronounced effects on nutrient content.     

Neutral and acidic electrolyzed water as emergent sanitizers for fresh-cut mizuna baby leaves

The effects of 40, 70 or 100 mg L^?1 free chlorine neutral and acidic electrolyzed water (NEW and AEW) during the washing and disinfection step, on quality attribute changes during shelf life of fresh-cut mizuna baby leaves, were studied. Physiological, nutritional, enzymatic, sensory, and microbial changes throughout 11 days at 5 °C were monitored. Results were compared to those reached with a conventional industrial treatment of 100 mg L^?1 NaClO at pH 6.5 and with a control washing with deionised water. Both NEW and AEW showed an inhibitory effect on natural microflora growth and retained the main quality attributes. Total chlorophyll content was preserved after shelf life. Initial total phenolic contents ranged between 1868 and 2518 mg CAE kg^?1 fw for AEW 40 and AEW 100 treatments respectively and slightly increased throughout shelf life. In contrast, after shelf life the total antioxidant activity recorded on the processing day decreased around 35%. Throughout shelf life EW induced an increase in catalase activity while superoxide dismutase activity decreased. Scanning electron microscopy of the leaves showed that neither NEW nor AEW affected their surface structure. To the best of our knowledge, the effects of NEW and AEW on bioactive quality parameters, as well as on antioxidant enzyme activities for fresh-cut baby leaves are first reported here. EW provides an alternative sanitizing technique to NaClO for maintaining the quality of fresh-cut mizuna baby leaves up to 11 days at 5 °C.     

Low irradiance pulses improve postharvest quality of spinach leaves (Spinacia oleraceae L. cv Bison)

The aim of this work is to extend and improve the postharvest life of mature spinach leaves using clean technologies like the use of short pulses of light at low irradiance. After harvest spinach leaves were immediately sealed in polyethylene bags in the laboratory. These bags were placed in a dark chamber at 23 °C under continuous dark or with the application of light pulses (LP) consisting of 15 min each 2–6 h or 7 min each 2 h for 3 d. The chosen irradiance, 30 μmol m⁻² s⁻¹ PPFD, corresponded to the light compensation point previously measured in spinach plants under greenhouse conditions. After the leaves were treated with LP for 3 d, all the samples were transferred to a chamber at 4 °C under continuous dark for another week. Senescence was triggered in leaves under continuous dark after 3 d of storage and delayed in those receiving LP. In addition ascorbic acid and glutathione contents were kept higher in LP-treated than in untreated spinach. These trends were conserved after storage under continuous dark and refrigeration for another week. When LP was applied in combination with 1-MCP the antioxidant capacity was further improved. These results demonstrate that short LP of low irradiance can be used to extend and to improve postharvest life of mature spinach leaves.     

Antifungal protection and antioxidant enhancement of table grapes treated with emulsions,vapors, and coatings of cinnamon leaf oil

Table grapes have high market value in international markets due to their attractive taste and high antioxidant content. However, their market potential is limited by losses due to Botrytis cinerea Pers. Fr. Cinnamon leaf oil (CLO) is a natural fungicidal and antioxidant agent that can be used to avoid postharvest losses due to B. cinerea Pers. Fr. and to increase the antioxidant levels of this produce. CLO was applied to grapes as water emulsions (0, 0.5, 2.5, and 5 g L⁻¹), as vapors (0, 0.196, 0.392, and 0.588 g L⁻¹), or as a chemical incorporated into pectin coatings (0 and 36.1 g L⁻¹). Afterwards, berries were stored at 10 °C for 15 d and were evaluated periodically for the fungal decay index, the total phenolic and flavonoid contents and the antioxidant activity using the Trolox equivalent antioxidant capacity and DPPH radical inhibition methods. The odor acceptability of the treated berries was evaluated after 10 d of storage. The CLO emulsion (5 g L⁻¹) significantly reduced the fungal decay without affecting the antioxidant properties of the berries. The application of CLO as a vapor was more effective according to the evaluated parameters than the emulsions; all tested concentrations inhibited fungal decay and increased the flavonoid content and antioxidant activity. When CLO was incorporated into the pectin, no fungal decay appeared, and the highest antioxidant activity was observed after 15 d of storage. Additionally, all treatments, except the emulsion treatment, increased the odor acceptability of the treated berries compared to the control berries. From this study, it can be concluded that CLO as vapors or coatings can be used to control decay and increase the antioxidant health benefits of grapes due to CLO's antifungal and antioxidant properties.     

Postharvest UV-B irradiation maintains sensory qualities and enhances antioxidant capacity in tomato fruit during storage

Mature-green tomato fruit (Lycopersicon esculentum cv. Zhenfen 202) were exposed to different doses of UV-B irradiation (10, 20, 40 and 80 kJ/m²) and stored in the dark at 14 °C, 95% RH for up to 37 d. Of the four doses, 20 or 40 kJ/m² was most effective in maintaining a high level of firmness and delaying the colour development. Furthermore, 20 or 40 kJ/m² promoted the accumulation of total phenolics and total flavonoids, and enhanced antioxidant capacity during storage, though UV-B irradiation could reduce the ascorbic acid content. A dose of 10 kJ/m² had similar effects but to a lesser extent. The highest dose of 80 kJ/m² resulted in higher lycopene content, but showed negative effects on texture, colour, and other antioxidants. The optimum dose of UV-B for maintaining sensory qualities and enhancing antioxidant capacity was 20 or 40 kJ/m². These results suggest that UV-B irradiation appears to be a useful non-chemical way of maintaining postharvest quality and enhancing antioxidant capacity in tomato fruit.     

Preharvest application of methyl jasmonate (MeJA) in two plum cultivars. 1. Improvement of fruit growth and quality attributes at harvest

Two plum (Prunus salicina Lindl.) cultivars ‘Black Splendor’ (BS) and ‘Royal Rosa’ (RR) were treated with methyl jasmonate (MeJA) at 3 concentrations (0.5, 1.0 and 2.0 mM) along the on-tree fruit development: 63, 77 and 98 days after full blossom (DAFB). On a weekly basis, fruit samples were taken for measuring fruit size and weight and parameters related to quality. Results revealed that MeJA was effective in increasing fruit size and weight, the 0.5 mM being the most effective for BS cultivar and 2.0 mM for RR. At harvest, those fruit treated with 0.5 mM MeJA had the highest firmness and colour Hue values. Total acidity was also generally higher in MeJA-treated fruit than in controls, while the content of total soluble solids remained unaffected. In addition, total phenolics and total antioxidant activity were found at higher concentrations in 0.5 and 2.0 mM MeJA-treated than in control fruit over at last 3 weeks of fruit development for BS and RR cultivars, respectively. Overall results suggest that MeJA could be a promising preharvest tool to increase plum size and quality with enhanced bioactive compounds and antioxidant activity, although the optimum concentration is cultivar dependent.     

Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes

Radiation treatment in a dose range of 0.5–2.5 kGy in combination with low temperature storage (4–15 °C) was attempted for improvement in shelf life of ready-to-cook (RTC) ash gourd (Benincasa hispida). Parameters such as microbial load, color, firmness and sensory attributes were monitored during storage. Optimum processing conditions (2 kGy; 10 °C) resulted in improved shelf life of seven days compared to the non-irradiated controls. Total bacterial count of 1.57 × 10³ CFU/g was recorded at the end of storage period (12 d). Higher total phenolic content and total antioxidant activity was observed in irradiated samples as compared to control. Irradiated samples had total phenolic content of 103.3 ± 5.2 mg kg⁻¹ and total antioxidant activity of 384.2 ± 9.7 mg kg⁻¹ while corresponding values for control samples were 67.8 ± 5.4 and 115.5 ± 7.0 mg kg⁻¹ at the end of storage period. Irradiated samples (2 kGy) showed excellent sensory and visual qualities during entire storage period.     

Cold quarantine responses of ‘Tarocco’ oranges to short hot water and thiabendazole postharvest dip treatments

This study investigated the effects of brief hot water and thiabendazole (TBZ) postharvest dip treatments on ultrastructural changes of fruit epicuticular wax (ECW), TBZ residues, decay development and quality traits of ‘Tarocco’ oranges [Citrus sinensis (L.) Osbek] subjected to cold quarantine, subsequent simulated transport and shelf-life. Commercially mature fruit were submerged in water at 20 °C (control fruit) or TBZ at 1000 mg/L and 20 °C for 60 s, or in hot water without or with TBZ at 300 mg/L and 53, 56, or 59 °C for 60, 30, and 15 s respectively. Following treatments, fruit were stored for 3 weeks at 1 °C (simulated quarantine conditions for fruit disinfestations against Mediterranean fruit fly, Medfly), followed by 4 days at 3 °C (simulated long distance transport), and finally kept at 20 °C for 3 days (shelf-life, SL). Scanning electron microscopy (SEM) analysis of ‘Tarocco’ orange surface showed that the typical wax platelets, lifting around edges of wax plates and areas free of epicuticular wax (ECW), that disappeared after hot water dips at 53–59 °C for 60–15 s, become visible again after storage for 21 days at 1 °C (quarantine conditions), and changes involving the appearance of rough ultrastructure, presence large curled plates, fissured wax crusts, and areas with ECW deficiencies, became much more pronounced after shelf-life. These occurrences were related to the transient effect of hot water treatment in decay control. Conversely, treatments with 300 mg/L TBZ 53 °C for 60 s or 56 °C for 30 s effectively reduced decay after quarantine. These treatments were as effective as standard treatment with 1000 mg/L TBZ at 20 °C and produced similar TBZ residue levels in fruit, without impairing fruit quality traits such as visual appearance, weight loss, compression test, sensory attributes, juice color parameters (a*, b*, h, L*, and Chroma), and juice chemical characteristics (soluble solids content, titratable acidity, ascorbic acid, glucose, sucrose, citric acid, total phenols, total anthocyanins, and total antioxidant activity).     

The relationship between chilling injury and membrane damage in lemon basil (Ocimum × citriodourum) leaves

Leaves of lemon basil (Ocimum × citriodourum) were stored in sealed polyethylene bags at 4 °C and 12 °C. At 4 °C, leaf browning, the visible symptom of chilling injury, occurred earlier and was more severe in mature leaves than in young leaves. No positive correlation was found, when comparing young and mature leaves stored at 4 °C, between browning and either substrate levels (free phenolics) or the activities of peroxidase or catechol oxidase, which might catalyse these reactions. The levels of saturated and unsaturated fatty acids differed only slightly and were not correlated with chilling injury. Compared to young leaves, mature ones showed higher lipoxygenase activity throughout the period of low temperature storage. This might indicate more degradation of membrane unsaturated fatty acids. In addition, mature leaves exhibited lower catalase activity than young ones. This suggests lower protection against membrane oxidation in mature leaves. The data thus suggest a correlation between lipoxygenase activity, antioxidant defense, and chilling injury.     

Modified atmosphere packaging preserves quality of SO2-free ‘Superior seedless’ table grapes

‘Superior seedless’ table grapes were stored for 7 days at 0 °C followed by 4 days at 8 °C + 2 days at 20 °C under modified atmosphere packaging (MAP). Two polypropylene films (PP) were used to generate the MAP, the micro-perforated PP-30 and an oriented PP (OPP). The OPP film was applied with and without fungicide (10 μL of trans-2-hexenal or 0.4 g Na₂S₂O₅ kg⁻¹). As control a macro-perforated PP was used. PP-30 packages reached the lowest O₂ and the highest CO₂ levels. Control clusters showed the highest weight losses and decay while almost no losses occurred under MAP treatments. No changes in softness, skin and/or pulp browning, or cluster shatter were found. After shelf life MAP-treated clusters showed slight to moderate stem browning, except under SO₂ where practically no browning occurred while control clusters showed an extreme stem browning. After shelf life, MAP treatments showed good visual appearance and crunchiness, while control fruits were unmarketable. No off-flavors were detected for MAP treatments except for hexenal-treated berries. No remarkable changes for color, firmness, soluble solids content, pH, titratable acidity and maturity index were detected. Total sugars content at harvest was 200 g L⁻¹ and only slight decreases were found after shelf life for most treatments. Total organic acids content at harvest was 15.4 mg 100 mL⁻¹, which remained quite constant after cold storage and shelf life. The main phenolic compounds were flavan-3-ols (over 85% from the total content), hydroxycinnamic acid derivatives and flavonols, whose total amount at harvest was 140 mg kg⁻¹ in a fresh weight basis. After shelf life only slight decreases in total phenolics occurred in all treatments. As a main conclusion, SO₂-free MAP kept the overall quality of clusters close to that at harvest, with few differences when SO₂ was added.     

Can hot water treatments enhance or maintain postharvest quality of spinach leaves?

It has been reported that a short duration hot water treatment, applied as a heat shock, improves subsequent postharvest quality in bagged spinach and rocket leaves. This study has established that the maximum hot water temperature and duration before spinach leaves showed damage, was 45 °C for 60 s. Subsequent detailed studies compared postharvest quality of leaves treated at 45 °C for 60 s immediately after harvest with untreated leaves after 5 and 10 days of storage at 4 °C. Heated leaves were significantly lighter and more yellow suggesting enhanced senescence, but leaf membrane integrity and associated gas composition of the storage atmosphere were not significantly different. Hot water treatment at 45 °C for 60 s applied immediately after harvest had a mixed effect on the biochemical constituents of the leaves; total carotenoid concentration was maintained compared to untreated leaves but the contents of ascorbic acid, dehydroascorbic acid, chlorophyll a and b were not affected. These observations suggest that in contrast to other reports, hot water treatments have limited commercial potential for postharvest quality improvement of spinach leaves.     

Postharvest quality of peeled prickly pear fruit treated with acetic acid and chitosan

White (Opuntia albicarpa) and red (Opuntia ficus-indica) prickly pears were peeled and submerged in chitosan solutions containing different concentrations of acetic acid (1.0 or 2.5%) to obtain ready-to-eat prickly pear products. Some physicochemical (pH, total soluble solids, color, weight loss, and firmness), antioxidant (phenolic compounds and antioxidant activity), microbiological (aerobic mesophile bacteria and yeasts plus molds), and sensory (color, firmness, aroma, flavor, and overall acceptance) characteristics were assessed during 16 d of storage at 4 ± 1 °C and 85 ± 5% of relative humidity. Chitosan coating containing 1.0% of acetic acid delayed weight loss, maintained firmness and color of white prickly pear during the storage time. Most of the sensory values for white prickly pear coated with chitosan containing 1.0 and 2.5% of acetic acid were higher than those obtained for uncoated fruit. Red prickly pear coated with chitosan with 2.5% acetic acid did not maintain its sensory quality throughout 16 d of storage. Chitosan coating with 1 and 2.5% acetic acid did not affect phenolics content and antioxidant activity in white prickly pears; however, an increase of these compounds was observed in red prickly pears. Microbe populations were unchanged in white prickly pears (<10 CFU g⁻¹) and slightly increased in red prickly pears (10–500 CFU g⁻¹) coated with chitosan during the entire storage time.     

Effects of ozone treatments on microbial quality and some chemical properties of lettuce,spinach, and parsley

The effects of distilled, ozonated (12 mg L⁻¹) and chlorinated (100 mg L⁻¹) water treatments on inactivation of Escherichia coli and Listeria innocua inoculated on lettuce, spinach, and parsley and on some chemical characteristics (chlorophyll a, chlorophyll b, ascorbic acid, and total phenolic contents and antioxidant activity) of these vegetables were investigated. Chlorine and ozone washes resulted in average log reductions (±standard error) of 2.9 ± 0.1 and 2.0 ± 0.3 for E. coli in the vegetables tested, respectively, while the efficiency of ozone (2.2 ± 0.1 log) was very close to that of chlorine (2.3 ± 0.1 log) on L. innocua. Aqueous ozone did not cause any detrimental effects on the chemical characteristics of the vegetables. The effect of gaseous ozone treatment (950 μL L⁻¹, 20 min) on microbial inactivation and the chemical characteristics of parsley were also determined. This treatment resulted in 1.0–1.5 log reductions in the numbers of both microorganisms but caused significant losses in important bioactive compounds of parsley. Ascorbic acid and total phenolic contents and antioxidant activity in ozone-treated samples were 40.1, 14.4, and 41.0%, respectively, less than the control samples.