共查询到20条相似文献,搜索用时 15 毫秒
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This study investigated the effects of passive modified atmosphere packaging (MAP), storage temperature (5, 10 and 15 °C) and duration of 14 days on the postharvest quality attributes, compositional change in flavour attributes and microbiological quality of minimally processed pomegranate arils (Punica granatum L.), cvs ‘Acco’ and ‘Herskawitz’. Volatile compounds were extracted via headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC–MS). A total of 17 and 18 volatiles were detected and identified in the headspace of pomegranate juices of ‘Acco’ and ‘Herskawitz’, respectively. Based on the physicochemical attributes and microbial evaluation, the postharvest life of MA-packaged ‘Acco’ and ‘Herskawitz’ was limited to 10 days due to fungal growth ≥2 log CFU g−1 at 5 °C. However, the concentration (%) and compositional changes in volatile compounds indicated that the flavour/aroma life (7 days) was shorter than the postharvest shelf-life based on appearance and other physicochemical (10 days) for both cultivars. 相似文献
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Rosario M. Robles-Sánchez María A. Rojas-Graü Isabel Odriozola-Serrano Gustavo A. González-Aguilar Olga Martín-Belloso 《Postharvest Biology and Technology》2009,51(3):384-390
The influence of dipping in ascorbic acid, citric acid and calcium chloride (AA + CA + CaCl2) solution and storage time on color, bioactive compounds content and antioxidant activity of fresh-cut mango ‘Kent’ stored at 5 °C was evaluated. The treated mangoes showed better color retention during storage than control mangoes. The dipping treatments with AA + CA + CaCl2 significantly increased the vitamin C values compared with untreated mango cubes. β-Carotene was not affected by dipping treatments and vitamin E showed a significant decline over storage time for both treated and untreated mango cubes. However, higher vitamin E values were found in treated mangoes. Dipped cubes had higher antioxidant activity measured as TEAC and %RSA than controls. In general, addition of ascorbic acid as an anti-browning agent not only retarded quality loss of fresh-cut mango cubes but also promoted significant increases in antioxidant activity in comparison with control samples. 相似文献
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Visible (Vis)/near infrared (NIR) spectroscopy is an excellent technique for non-destructive fruit quality assessment. This research was focused on evaluating the use of Vis/NIR spectroscopy for measuring soluble solids content (SSC) of intact ‘Cuiguan’ pears (Pomaceae pyrifolia Nakai cv. Cuiguan) on-line. Also, the effect of fruit moving speed on SSC measurements was investigated. Diffuse transmission spectra were collected using a fiber spectrometer equipped with a 3648-element linear silicon CCD array detector in the wavelength range of 345–1040 nm, and all sample spectra were collected three times at different fruit moving speeds of 0.3 m s?1, 0.5 m s?1 and 0.7 m s?1. Spectral pre-processing such as derivative, standard normal variate transformation (SNV) and multiplicative scatter correction (MSC) was used before calibration. Partial least squares (PLS) and least squares support vector machines (LS-SVM) were used to develop calibration models for SSC. The results show that fruit moving speed has few effects on spectra and model performance at a fruit moving speed of 0.3–0.7 m s?1. At 0.5 m s?1, the best model for SSC was PLS regression coupled with original spectra, its coefficient of determination (R2) and root mean square error of prediction (RMSEP) being 0.916% and 0.530%, respectively. 相似文献
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High pressure processing (HPP) has been proposed as a potential quarantine method against the Mexican fruit fly (Anastrepha ludens), which parasitizes mango (Mangifera indica) fruit. It is efficient against this pest in conditions of high pressure and moderate temperatures. However, further studies are required to evaluate the effect of this quarantine treatment on fruit quality. The aim of this study was to evaluate the effect of HPP on the postharvest physiology of ‘Keitt’ mango during storage at 25 °C. Mangoes at physiological maturity were pressurized at 50, 70, and 90 MPa for 9 min (a control was obtained with no pressurization). The fruit were stored for 14 d and changes in physiological and physicochemical variables associated with ripening were assessed. The pressure level affected the respiration rate resulting in changes in other variables, such as total soluble solids. High pressure did not inhibit fruit ripening and the quality of the treated fruit was similar to that of the control. 相似文献
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The effects of γ-irradiation doses, 0.04, 0.08, 0.12 and 1 kGy, applied at two different postharvest times (5 and 30 days after harvest), were studied on the textural behaviour (puncture force, shear force, work done to puncture and shear, cohesiveness and gumminess), microstructure, reducing sugar, total sugar and tuber losses of potato (Solanum tuberosum L.), cv. ‘Kufri Sindhuri’, during storage at 22 °C (RH: 85–90%). The lowest dose (0.04 kGy) was sufficient to inhibit sprouting in potatoes exposed on day 5 but not in the tubers exposed on day 30. The irradiated, non-sprouted potatoes maintained their appearance during storage. Potatoes irradiated early appeared more sensitive to radiation-induced damage, resulting in excessive loss of tubers at 1 kGy but low doses (up to 0.12 kGy) did not increase the susceptibility of the tubers to rotting. No significant differences between reducing sugar and total sugar contents of the control and low dose irradiated tubers were observed after 120 d. High dose (1 kGy) induced blackening of the bud tissue, increased rotting percentage and poor textural quality. Increasing low doses (up to 0.12 kGy) progressively reduced the textural deterioration in the tubers during storage. The scanning electron micrographs of potatoes irradiated with 0.08–0.12 kGy showed intact cells with rigid cell walls, accounting for the higher textural values registered by the samples. Among the two treatment timings, ‘K. Sindhuri’ irradiated early after harvest (i.e., on day 5) with 0.08–0.12 kGy doses retained higher textural parameters compared to those irradiated after a delay (day 30). The study showed the potential effect of γ-irradiation for enhancing the storage life of potatoes in non-refrigerated storage. 相似文献
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The effect of γ-irradiation doses (0.3, 0.5, 0.7, 1.0, 6.0, 10.0 kGy) on different physico-chemical and visual properties of two Indian cultivars of mango, cv. ‘Dushehri’ and ‘Fazli’ was observed during storage at 20 °C for the evaluation of delayed ripening and extension of shelf-life. Visually all the irradiated fruit showed greener peel and lighter pulp throughout the storage, however, radiation injuries were present in ‘Dushehri’ treated with 6–10 kGy and in ‘Fazli’ with 1–10 kGy. Loss of fruit due to rotting was less in the irradiated samples, treated up to 1 kGy of both the cultivars. Irradiated fruit of both the cultivars at high doses (6–10 kGy) showed increased sugar content from 0 d, however, all the treated fruit registered a slower rate of increase of sugars with storage compared to the respective controls and those treated with the lower doses of 0.5 and 0.7 kGy attained peak sugar concentration later. Significant (p ≤ 0.05) textural deterioration could be detected immediately after irradiation, in ‘Dushehri’ at doses ≥1 kGy and in ‘Fazli’ at doses ≥0.7 kGy. However, low dose treated fruit (0.3–1 kGy) of both the cultivars softened at a considerably slower rate during storage and registered significantly greater fruit firmness (compression strength) throughout the storage period. Similarly, ‘Dushehri’ treated with 0.3–0.7 kGy and Fazli treated with 0.7 kGy registered significantly greater flesh firmness (shear strength). ‘Dushehri’ treated with 0.3–1 kGy and ‘Fazli’ with 0.5–1 kGy also registered significantly harder and tougher peel, as determined by puncture test, throughout the storage. Scanning electron microscopy (SEM) performed on 3rd and 2nd d of storage of ‘Dushehri’ and ‘Fazli’ respectively, revealed microstructural breakdown at and above 1 kGy in both cultivars. Cell separation could be observed in ‘Fazli’ even at 0.7 kGy. SEM also revealed that the control fruit were in a more advanced stage of ripening than the low dose treated fruit. The study showed the feasibility of low dose γ-irradiation on ‘Dushehri’ (0.3–0.7 kGy) and ‘Fazli’ (0.5 and 0.7 kGy) that induced useful delay in ripening and extension of shelf-life by a minimum of 3 and 4 d, respectively. 相似文献
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《Postharvest Biology and Technology》2002,24(2):135-145
‘Canino’ apricots and ‘Royal Zee’ plums were treated with 1000 nl l−1 1-methylcyclopropene (1-MCP) at 20 °C for 20 h following harvest before 0 °C storage. After 5 days storage for apricots and 10 days for plums and after 30 days storage for both, fruit were moved to 20 °C for ripening. In addition, apricots were stored for 20 days and then treated with 1-MCP concentrations of 10, 100 and 1000 nl l−1 at removal and held for ripening. Ethylene production and respiration rate, as well as fruit quality of apricots varied with treatment. Ethylene production was efficiently inhibited by 1000 nl l−1 1-MCP in fruit treated after storage but not in fruit treated before storage. Fruit softening was associated with ethylene production and affected by 1-MCP in a concentration dependent manner when treated after storage, while 1-MCP did not affect softening in prestorage treated fruit. The color change of fruit was ethylene-independent and not affected by 1-MCP. Internal flesh browning was decreased by 1-MCP regardless of the concentration when treated after storage, while it was enhanced in fruit treated before storage. Decay development in apricots was decreased by 1-MCP in a concentration dependent manner. Ethylene production and respiration in ‘Royal Zee’ plums was greatly inhibited by 1-MCP during ripening after both short-term (10 day) and long term (30 day) storage. Parameters associated with ripening processes were decreased significantly by 1-MCP, including softening, color change, and loss of titratable acidity. These data demonstrate that 1-MCP has potential to delay ripening of apricots and plums, but the cultivar, maturity of fruit, and time of application must be chosen carefully. It is suggested that 1-MCP is more efficient for extending the shelf life and improving the quality of ‘Canino’ apricots directly marketed or after storage, whereas it might be a potent compound for extending both storage period and shelf life of ‘Royal Zee’ plums. 相似文献
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Summary The effect of temperature on fruit set, seed set and seed germination was studied in Sonia × Hadley Hybrid Tea-rose crosses. Sonia mother bushes were grown at constant temperatures (10, 14, 18, 22, 26°C) in the greenhouses of the phytotron until fruit ripening. Fruit set, fruit weight and number of seeds increased as temperature was higher. Optimum temperatures were found for days to fruit ripening (18°C), seed germination (22°C) and number of seedlings per pollinated flower (22°C). Fruit weight and number of seeds were positively correlated. For crossing and the subsequent growing of seed-bearing plants 22°C was the most favourable temperature. Effects of temperature on pollen tube growth, fertilization and seed germination are discussed. 相似文献
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Correlative studies in olive using data from different locations or years suggest that temperature can modulate crop oil yield and oil composition. However, there are no published studies of manipulative experiments that demonstrate a direct role for temperature as a regulator of oil yield and oil quality in olive. The objectives of this study were to: i) elucidate the effect of temperature during the fruit oil accumulation phase on fruit dry weight, oil concentration and fatty acid composition; and ii) identify the developmental window within the oil accumulation phase exhibiting the greatest sensitivity to temperature and that with the highest fruit capacity to recover from the temperature treatments. Two branch-level experiments were conducted in a commercial orchard at Los Molinos (La Rioja, Argentina) using var. ‘Arauco’. Both experiments were conducted during the oil accumulation phase by enclosing fruiting branches in transparent plastic chambers with individualized temperature control. The first experiment; known as the four month long experiment, employed four temperature treatments that were applied for a single period of four months: a control at ambient temperature, two heating levels (5 °C and 10 °C warmer than the control), and a cooling level (5 °C cooler than the control). The second experiment consisted of four separate successive one month long treatment periods, in each of which two temperature treatments were applied: control and heating (ca. 7 °C higher than control). In the four month long experiment, fruit dry weight was not affected by average temperatures in the 16–25 °C range, but it was reduced with further increases in temperature. Oil concentration decreased linearly at 1.1% °C−1 across the whole range (16–32 °C) of average seasonal temperatures explored, while oleic acid concentration decreased 0.7% °C−1 over the same range. In the one month long experiment, 30 days of temperatures ca. 7 °C above ambient had a permanent negative effect on oil concentration at final harvest, particularly when the exposure to high temperature took place at the beginning of oil accumulation. By contrast, oleic acid concentration at the end of the treatment interval fell with increasing temperature but it could recover after treatment was removed in all periods except the first one. These results show that high temperatures during the oil accumulation phase may negatively affect olive oil yield and quality in warm regions, particularly if the high-temperature event occurs early in the phase. Additionally, the response of oleic acid concentration (%) to temperature under our experimental conditions was found to be opposite to that of many annual oil-seed crops. 相似文献
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‘Goldfinger’ bananas (Musa accuminata, FHIA-01) were harvested, held for 14–22 d at five temperatures and a constant relative humidity (RH) or at five RHs and a constant temperature and evaluated for quality attributes. The objectives of this work were to: (1) create quality curves for bananas stored at chilling and non-chilling temperatures; (2) create quality curves for bananas stored at a non-chilling temperatures and different RHs; (3) identify which sensory quality attribute limits the shelf life and marketability of bananas when stored at chilling and non-chilling temperatures or at different RHs; and (4) correlate subjective sensory attributes with quantitative quality measurements. Results from this study showed that temperature had a more significant impact on the quality of banana than RH. Bananas stored at temperatures higher than 10 °C were yellower and softer but had lower starch and higher soluble solids and total sugar content than those stored at lower temperatures. When stored at 2, 5 and 10 °C, bananas developed chilling injury (CI) and abnormal ripening when transferred to 20 °C. The most remarkable impact of RH on banana quality was on weight loss, which was significantly higher in fruit held below 80% RH than in fruit held in 87 or 92% RH. CI was the first sensory quality attribute to reach the limit of acceptability in fruit stored at 2, 5 and 10 °C, whereas color changes and softening limited the shelf life of bananas stored at 15 and 20 °C. Changes in color and/or softening were the two main sensory attributes that limited the shelf life of bananas stored at different RHs. Overall, for maximum quality and shelf life bananas should be stored at or above 15 °C and 92% RH. Finally, sensory attributes can be used to estimate peel color, pulp softening and sweetness, while SSC can be used as a reliable and simple method to estimate the total sugar content of bananas stored at different temperatures or different RHs. 相似文献
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《Postharvest Biology and Technology》2009,54(3):155-158
The aim of this study was to evaluate the efficacy of silver nanoparticles (SNP) and essential oils as novel antimicrobial agents in extending the vase-life of gerbera (Gerbera jamesonii cv. ‘Dune’) flowers. The vase-life of flowers held in a solution containing 5 mg L−1 SNP plus 6% sucrose was found to be significantly higher than with 8-HQC (8-hydroxyquinoline citrate) or control treatments. However, the vase-life was not different to that of flowers held in similar concentrations of silver nitrate. All gerbera flowers held in SNP solutions showed significantly higher relative fresh weight than the control. Vase-life of gerbera flowers was extended by addition of either 50 or 100 mg L−1 carvacrol and either 1 or 2 mg L−1 SNP from 8.3 to 16 d. In addition, the relative fresh weight and solution uptake of gerbera flowers were increased by addition of 100 mg L−1 essential oils and 1 or 2 mg L−1 SNP as compared to that of control flowers. Our results suggest the potential application of essential oils or SNP as novel alternatives to common chemicals used in preservative solutions for gerbera flowers. 相似文献
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Postharvest 1-MCP can maintain fruit quality and inhibit development of superficial scald, a physiological storage disorder found in apple fruit, but the extent of the inhibition can vary by cultivar. In this study, we investigated whether multiple applications of 1-MCP, which are now permitted by a label modification of the commercial 1-MCP product, SmartFresh™, might improve scald control. ‘Cortland’ and ‘Delicious’ apples were untreated, treated on the day of harvest with the antioxidant inhibitor of scald, diphenylamine (DPA), or with 1 μL L−1 1-MCP at different intervals after harvest. Treatment times (days) were 1, 4, 7, 1 + 4, 4 + 7, 1 + 4 + 7, 7 + 14, 7 + 28, 7 + 42, and 7 + 84. Internal ethylene concentrations (IECs), flesh firmness, and accumulations of α-farnesene and conjugated trienols (CTols) were measured at harvest, at the time of treatment, and at intervals during air storage at 0.5 °C for up to 36 weeks. Scald was completely inhibited by DPA and all 1-MCP treatments in ‘Delicious’. However, effective control of scald in ‘Cortland’ was obtained with 1-MCP treatments within the first 4 days of harvest, either alone or in combination. Scald control with delayed 1-MCP treatments resulted in poorer scald control that was comparable to that obtained with DPA. IECs and α-farnesene accumulation were similar in untreated and DPA treated fruit, but inhibited by 1-MCP. However, differences among 1-MCP treatments became more evident with increasing storage periods. Inhibition of IECs and α-farnesene accumulation was greater in fruit treated on days 1, 4, 1 + 4, 4 + 7, 1 + 4 + 7, than on day 7 alone. A second application of 1-MCP on day 14 to fruit treated on day 7 increased inhibition of IECs, α-farnesene and CTol accumulations, but increasing delays before the second 1-MCP treatment resulted in progressively less inhibition of these factors. Similar effects of treatment on IECs, α-farnesene and CTol accumulations were found for both cultivars, even though no scald was detected in treated ‘Delicious’ apples. The results indicate that initial 1-MCP treatments should be applied to faster ripening cultivars such as ‘Cortland’ within a few days of harvest. 相似文献
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《Postharvest Biology and Technology》2007,45(3):286-292
‘Galia’ (Cucumis melo var. reticulatus L. Naud. cv. Galia) fruit were harvested at the three-quarter slip stage and treated with 1 μL L−1 1-methylcyclopropene (1-MCP) at 20 °C for 24 h. The fruit were processed and stored as fresh-cut cubes and intact fruit for 10 d at 5 °C. Ethylene production of fresh-cut cubes was approximately 4–5-fold higher than intact fruit at day 1. Afterward, the ethylene production of fresh-cut cubes declined significantly whereas that of intact fruit remained relatively constant at about 0.69–1.04 ng kg−1 s−1. 1-MCP delayed mesocarp softening in both fresh-cut and intact fruit and the symptoms of watersoaking in fresh-cut fruit. Continuously stored fresh-cut cubes and cubes derived from intact fruit not treated with the ethylene antagonist softened 27% and 25.6%, respectively, during 10 d storage at 5 °C while cubes derived from 1-MCP-treated fruit softened 9% and 17%, respectively. Fresh-cut tissue from 1-MCP-treated fruit exhibited slightly reduced populations of both total aerobic organisms and Enterobacterium, although the differences did not appear to be sufficient to explain the differences in keeping quality between 1-MCP-treated and control fruit. Based primarily on firmness retention and reduced watersoaking, 1-MCP treatment deferred loss of physical deterioration of fresh-cut ‘Galia’ cubes at 5 °C by 2–3 d compared with controls. 相似文献
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Mindy Y. Wang Elspeth MacRae Mark Wohlers Ken Marsh 《Postharvest Biology and Technology》2011,59(1):16-24
Although volatiles have been previously studied in kiwifruit (Actinidia spp.), there has been no co-ordinated study of volatile release and softening through the full edible period. In this report, the two most important commercial cultivars A. deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’ were evaluated for volatiles released at different ripening stages corresponding to their typical commercial shelf life, and compared to the sensory quality assessed by a trained taste panel. Gas chromatography–mass spectrometry data indicated that large amounts of straight-chain aldehydes and esters were the dominant volatiles in the two cultivars. In particular, butanoates, the main fruity esters in both fruit, significantly increased during ripening and an extremely high level of butanoates was found in the over-ripe fruit. Sensory results indicated that with fruit softening, some of the changes in volatile content could explain changes in fruit flavor detected by a trained panel, and differences in characteristic flavor of the two cultivars. The results have implications for fruit sample handling and volatile assessment. 相似文献