Postharvest Physiology Research Papers - Academia.edu (original) (raw)

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- Chemistry, Food, Food Science and Technology, Food Preservation

El presente articulo cubre una revision bibliografica realizada durante un seminario sobre las curtiembres y su impacto ambiental. El texto va desde la descripcion del proceso y las caracteristicas de los residuos de cadaetapa del proceso de curtido, las consecuencias ambientales que tiene el vertido de estos residuos al ambiente, algunos aspectos toxicologicos y un breve analisis de la realidad peruana de esta industria.

- by Nadia Gamboa
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- Biochemistry, Art, Natural Products, Biodiversity
- by Zia Ur Rehman
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- Chemistry, Comparative Study, Medicine, Food Technology
- by Peter Petracek
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- Metabolism, Carbon Dioxide, Packaging, Postharvest Physiology

Bitkisel hormonlar öncelikle bitkinin bünyesinde sentezlenen, sentezlendiği yerden başka bir yere taşınabilen ve taşındığı yerlerde çok az miktarda bile olsa birtakım biyolojik etkinlikleri kontrol edebilen biyokimyasal maddelerdir. Büyümeyi düzenleyiciler ise yine birtakım biyolojik etkinliklere sebep olan fakat bitki bünyesi tarafından üretilmeyen kimyasal ve biyokimyasal maddeleri kapsamaktadır. Örneğin; bitki bünyesi tarafından üretilen ve bazı meyvelerin olgunlaşmasında görev alan etilen bir bitkisel hormondur. Diğer taraftan bu hormonun biyosentezsini engelleyen aminoetoksi-vinilglisin (AVG) bir sentetik gelişim düzenleyicisi ve yine aynı etkiye sahip bazı Rhizobia bakterileri tarafından sentezlenen rizobitoksin bir biyosentetik büyümeyi düzenleyicidir. Eski klasik değerlendirmeye göre bitkisel hormonlar oksin, gibberellin, sitokinin, etilen ve absizik asit olarak sınıflandırılmaktadır. Ancak bu gruba günümüzde brassinosteroidler, jasmonik asit, salisilik asit, nitrik asit, poliaminler, sinyal peptidleri ve oligalakturanlar dahil olmuştur.

Cold storage is an integral component of postharvest management of many fruits, vegetables and processed products. Cold storage plays vital role in reducing postharvest losses of edible commodities by enhancing their storability and shelf-life. Timely storage of highly perishable and perishable commodities helps in their regular and continuous supply either for table or processing purposes. It is also highly beneficial in price stabilization, proper distribution and marketing of commodities. Realizing the significance of proper and timely storage, a strong growth is being predicted for cold storage industry in near future. Presently, there are 6,227 cold stores in India and they provide a storage capacity of up to 30.00 million tonnes. Broadly, horticulture/agricultural produce, processed food, animal husbandry produce and pharmaceutical items are being stored in cold stores. This article highlights present status of cold stores, availability, utilization and use pattern of storage space along with major limitations. Article also suggests some of the ways in making the cold stores more effective and diversified in their use.

- by Vijay Paul
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- Food Science, Nutrition, Energy, Food and Nutrition

Avoiding mechanical damage and controlling time-temperature relationships are key factors for satisfactorily handling and storing olives during the period from harvesting to milling. A ten-point list of handling and storage practices is proposed as well as a semi-log diagram for the choice of suitable time-temperature relationship. The criteria for optimizing the harvesting-milling link are discussed.

- by Ernst Woltering
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- Perception, Regulation, Gene expression, Postharvest Physiology
- by Francisco Borja F Flores
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- Biochemistry, Physiology, Perception, Horticulture
- by Francisco Borja F Flores
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- Engineering, Technology, Stress, Transcription Regulation

Biochemical changes in wheat grains stored at 10, 25 and 45 °C for six months were studied. A significant decrease in pH and an increase in titratable acidity was observed during storage of wheat grains at 25 °C and 45 °C. Moisture contents of wheat grains decreased by 15% at 25 °C and 26% at 45 °C during six months of storage. A significant decrease in water soluble amylose (20–28%) along with an increase in insoluble amylose contents (7.6–17%) were observed during storage at 25 and 45 °C. Amylase activity of the samples showed a decrease as the storage progressed. Total soluble sugars increased by 9% at 10 °C and 12% at 25 °C; a 37% decrease was observed after six months storage at 45 °C. Total available lysine decreased by 18.0% and 22.6% at 25 and 45 °C, respectively, after six months storage. In vitro protein digestibility of wheat grains decreased by 5.00% at 25 °C and 10.28% at 45 °C during six months of storage. However, no significant biochemical changes occurred during storage at 10 °C.

- by Zia Rehman
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- Comparative Study, Food Technology, Postharvest Physiology, Humans

El presente artículo cubre una revisión bibliográfica realizada durante un seminario sobre las curtiembres y su impacto ambiental. El texto va desde la descripción del proceso y las características de los residuos de cada etapa del proceso de curtido, las consecuencias ambientales que tiene el vertido de estos residuos al ambiente, algunos aspectos toxicológicos y un breve análisis de la realidad peruana de esta industria.

- by Eliana Esparza Ballón and +1
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- Biochemistry, Natural Products, Biodiversity, Postharvest Physiology
- by Sachin Tyagi
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- Agronomy, Horticulture, Crop genetic diversity, Crop Physiology

- by Eliana Esparza
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- Biochemistry, Natural Products, Biodiversity, Postharvest Physiology
- by Diane Beckles
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- Postharvest Physiology, Postharvest Horticulture
- by E. Pesis
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- Postharvest Physiology, Ethanol, Postharvest Biology and Technology, Chilling Injury
- by naoufel bagga
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- Biodegradation, Postharvest Physiology, Color, Fruits

Ripening, storability, quality attributes, and postharvest losses in fruits are interlinked with one another. The postharvest life of a fruit is primarily determined by various physiological processes and associated metabolic changes occurring in the fruit. The role of the external atmosphere in reg¬ulating the above processes and changes is relatively better understood. However, little is known about the overall internal atmosphere of the fruit and how it influences different aspects of ripening and storability. This chapter looks into this emerging area: the basic and applied importance of the internal atmosphere to postharvest physiology and food science and technology. There are various gases and volatiles that make the internal atmosphere of fruits. Their production and diffusion across the fruit tissues are governed by many factors. Differences in morphological, anatomical, and microstructural features of fruits are now assuming greater impor¬tance, as they are involved in determining the internal environment of fruits. As a consequence, there exists variability in the internal atmosphere of fruits, which is evident not only at the level of different species, but also within species. Differences in ripening behavior of different fruits under plant-attached and -detached conditions are also expected in view of the above. The involvement of some of gases (ethylene, oxygen, and carbon dioxide) and volatiles (ethanol, acetaldehyde, water vapors and water sta¬tus, salicylic acid and methyl salicylate, jasmonic acid and jasmonates, and nitric oxide) in the regulation of ripening-related changes, including flavor and aroma, is described and discussed at the individual as well as at the interactive level (especially with ethylene). Some examples are presented wherein endogenous and exogenous volatiles exhibit a positive effect on the fruit’s storability, quality, and tolerance to biotic and abiotic stresses. Lastly, a few researchable issues are suggested. The outcome from this area can supplement the existing storage technologies, and this will be highly desirable in achieving a more effective and holistic way of the postharvest management of perishable commodities.

- by Vijay Paul
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- Food Science, Quality, Carbon Dioxide, Postharvest Physiology

Presentation highlights significant findings in the area of postharvest physiology of fruits, vegetables and flowers. This is based on the research work carried out by different scientists in the Division of Plant Physiology, ICAR -... more

- by Vijay Paul
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- Concepts, Potato, India, Postharvest Physiology
- by Diane Barrett
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- Microbiology, Calcium, Stability, Postharvest Physiology
- by yei kheng Tee
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- Postharvest Physiology, Fruits, Respiration, Respiration Rate

Nectarine can be minimally processed to successfully produce ready-to-eat fresh-cuts fruit. The aim of this work was to study the combined effect of the ripening stage of cold stored fruit before processing and the length of the storage period of fresh-cut slices after minimal processing, on the behaviour of minimally processed "Big Bang" nectarines during shelf life. 'Big Bang'nectarine slices obtained from fruit stored at 1 ± 0.5 °C (RH = 90%) for 1 d, 10 d and 15 d were stored for 0, 3, 5, 7, 12 d. at 5 °C. At the end of each storage period, visual quality, color (L*, a* and b*), phenols and carothenoids content, TSS, TA were measured together with in-package CO 2 and O 2. Despite the more advanced ripening stage and the increase of polyphenol oxidase activity and ethylene production , nectarine fruit stored for 10 days were successfully processed to get fresh-cuts still marketable until 7 d after being cutting. Indeed, no difference occurred between fruit stored for 1 d before cutting and those stored for 10 d, in terms of firmness, weight loss and marketability of fresh-cut slices. The carotenoid content went descending dramatically in all samples of 'Big Bang' slices while in-package CO 2 partial pressures were highest at 5, 7, 12 d of storage in fresh-cut to more from fruit stored for 1 d.

The experiment was conducted to study the effect of cyanocobalamin (B 12) treatments (0, 3, 6, and 9 mM B 12) on Vitis vinifera L. 'Crimson seedless' which conducted during two seasons 2014 and 2015. The study aims to regenerate berry color during growth and preserve it during shelf-life at room temperature for four days. The results showed that B 12 treatments were significantly effective in reducing weight loss. Berry shatter, rachis browning index, while it preserved another quality parameter high such as berry firmness, separation force, total phenol content (TPC), total sugar content (TSC), total anthocyanin content (TAC), B-Carotene, ascorbic acid (AA) and color hue angle during shelf-life for four days. The previous results were significantly observed with B 12 at 9 mM compared to control and other B 12 concentrations. However, total solid content (SSC%), titratable acidity (TA%), and SSC/TA ratio were significantly affected by B 12 at 9 mM up to end the shelf-life period. In contrast, the lowest values of total chlorophyll (Chl ab) content during shelf-life compared with other B 12 concentrations. Therefore, cyanocobalamin (B 12) is an effective vitamin for improving or generating berry color at harvest time and maintaining cluster quality of 'Crimson seedless' grapes during shelf-life (marketing).

- by A. A. Lo'ay
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- Food Science, Nutrition, Food and Nutrition, Postharvest Physiology

The effects of individual shrink film wrapping with two polyolefin films (BDF-2001 and D-955) and skin coating with a sucrose polyester (SPE) Semperfresh™ on the shelf life and quality of soft-seeded 'Ganesh'pomegranates (Punica... more

- by Sudhakar Rao D.V.
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- Chemistry, Composition, Postharvest Physiology, SHELF LIFE
- by Perla Gomez
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- Animal Production, Postharvest Physiology, Food Sciences

Salient findings in the area of postharvest physiology of fruits, vegetables and flowers are being compiled based on the research work carried out by different scientists in the Division of Plant Physiology, ICAR - Indian Agricultural... more

- by Vijay Paul
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- Concepts, Potato, India, Plant Physiology

To extend of shelf life of the sweet passion fruit result utility in the commercialization of the fruit, since it is positioned in the international market as fruit gourmet. In this work the effect to apply an antagonistic agent to the ethylene action was evaluated, the 1- methylcyclopropene (1-MCP) for the prolongation of shelf life of sweet passion fruit, stored of 27 ± 2 °C and 76 ± 2% RH. Physical properties were evaluated...

- by Liliana Serna-Cock
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- Postharvest Physiology, SHELF LIFE, Storage
- by Franco M Lajolo
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- Comparative Study, Postharvest Physiology, Methylation, Reliability

The present investigation was conducted at IARI, New Delhi in the year 2015-16 to examine the effect of ascorbic acid on changes in level of physiological and biochemical constituents during the postharvest life of chrysanthemum cv. Pusa centenary. The study revealed that spraying of ascorbic acid on the surface of cut flowers enhanced the vase life of cut flowers compared to control. Ascorbic acid sprays conserved the chlorophyll a, b and total chlorophyll content in leaves up to 14 days after harvest (S 3). Total carotenoid content in leaves was found highest just after harvest (S 1) and gradually declined as the senescence progressed from S 1 to S 2. Spraying 100 ppm ascorbic acid (T 3) to cut flowers showed higher membrane stability compared to control in S 3. Higher amount of H 2 O 2 in control was due to enhanced activity of SOD enzyme as it dismutates superoxide radicals produced over senescence period. Decreased activity of ascorbate peroxidase in control during S 2 and S 3 might have led to excess accumulation of H 2 O 2 .Significantly higher CAT activity was found after spraying with 100 ppm ascorbic acid at 7 days after harvest (S 2) compared to control. Progress of flower senescence was delayed by the coordinated antioxidant action of SOD, POX and CAT enzymes by maintaining their constant level at S 2 and S 3. This study concludes that spraying ascorbic acid to harvested cut flowers delayed early leaf yellowing and petal senescence in chrysanthemum.

- by Ritu Jain
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- Postharvest Physiology, Chrysanthemums

This research was conducted to understand changes of physicochemical properties of fruits of three apple cultivars as influenced by the stage of maturity and packaging types over a storage period of three weeks. The research was designed to replicate practices by the producers and along the value chains and to assess the fruit quality under the conditions of the major markets in the region. All the measured physicochemical parameters significantly varied with the cultivars, maturity stage at harvest, and packaging types. Higher firmness was recorded for the samples harvested about two weeks before the optimal maturity, usually practiced by a significant number of producers to gain market advantage. Lower total soluble solids corresponded to the early harvested samples regardless of cultivars and packaging types. The firmness was observed decreasing over the storage periods whereas the total soluble solids increased, which is associated with improving sensorial quality for the early harvested cultivars as the soluble solids are mainly sugars. The early harvesting resulted in fruits of inferior desirability including extreme hardness, firmness, and low total soluble solids that may have high sourness and less sweet taste. Awareness creation for the producers on the quality and advantages of harvesting their produces at optimal maturity and practicing good postharvest management is required.

- by Michael Knee
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- Principal Component Analysis, Biocides, Postharvest Physiology, Pesticide

Introduction – Treatments with 1-methylcyclopro-pene (1-MCP), an inhibitor of ethylene perception, were investigated on white-flesh loquat fruit to extend its shelf life and to prevent chilling injury. Materials 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-1. 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) and at 0, 2 and 5 days during the shelf life at 20 °C. Results and discussion – The 1-MCP treatment slowed fruit softening depending on concentration , and extended the period before the fruit became over-soft. The untreated fruits exhibited severe chilling symptoms manifested as flesh leatheriness and internal browning after 21 days of storage at 1 °C. The treatment with 1 µL L-1 1-MCP significantly inhibited increases in fruit firmness and internal browning index and maintained fruit weight during cold storage and shelf life, thereby delaying the development of chilling injury and maintaining fruit quality. Conclusion – Application of 1-MCP can extend postharvest life of rapidly softening, perishable fruit like white-flesh loquat.

- by Vittorio Farina and +1
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- Postharvest OF Fruit, Postharvest Physiology, Postharvest Horticulture, Postharvest Biology and Technology

A B S T R A C T The effectiveness of chitosan/polyvinyl alcohol (CS/PVA) blended with ascorbic acid (AA) at different concentration (0, 2.8, 5.6 and 8.2 mM) of 'Superior seedless' grapes coating to delay deterioration of fruit cluster during shelf-life. Clusters were coated with different treatment CS/PVA-AA solution and stored at room temperature for four days. Samples were taken every day. Physico-chemical, weight loss, soluble solid content (SSC%) and titratable acidity (TA), berry firmness and separation force and nutraceutical such total polyphenol (TP), flavonoid (TFL) content, polyphenol oxidase (PPO) and rachis browning index properties along with the cell wall degrading enzymatic activity cellulase (CEL), polygalacturonase (PG) and xylanase (XLN) and cell membrane permeability were evaluated. CS/PVA-AA 8.2 mM treatment significantly reduced water loss, berry shattering and delayed the qualitative changes in color, SSC, TA and SSC/TA ratio content. Additionally, changes in the TP, TFL contents are related to AA loaded with CS/PVA coating to fruits clusters were delayed. CS/PVA-AA coating could be enhanced the activity of some antioxidant enzymes, preventing rachis browning and reducing membrane damage by inhibition of cell wall degrading CEL, PG, and XLN. Also, CS/PVA-AA 8.2 mM coating fruit cluster of superior seedless grapes exhibited a slower rate of deterioration, compared to uncoated fruit clusters and CS/PVA-AA only.

- by A. A. Lo'ay
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- Postharvest Physiology
- by Seyed Hossein Mirdehghan
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- Heat Treatment, Browning, Postharvest Physiology, Postharvest biology
- by Francisco Borja F Flores
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- Engineering, Technology, Stress, Transcription Regulation
- by Kirk Pomper and +1
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- Native American, Postharvest Physiology, SHELF LIFE, Respiration

Raspberry (Rubus idaeus L., `Heritage') fruit were harvested at six stages of color development to determine the relationship between quality attributes and physiological changes during ripening. Soluble solids concentration and fruit weight increased, whereas titratable acidity decreased during ripening. Fruit darkened and color saturation increased with maturity. Raspberry fruit exhibited a nonclimacteric pattern of respiration, and ethylene (C2H4) was detected only after red pigment developed. Respiration and C2H4 production of whole fruit were similar to those of drupes. Ethylene-forming enzyme activity commenced in drupes and receptacle tissue from fruit at the yellow and mottled stages, respectively. These data indicate that ripening in raspberry fruit is independent of C2H4 production and is nonclimacteric.

- by Penelope Perkins-veazie
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- Postharvest Physiology, Respiration, Weight, Raspberry
- by Gurbuz Gunes
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- Engineering, Carbon Dioxide, Fungi, Flavonoids
- by Andrew McGlone and +1
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- Data Analysis, Spectroscopy, Near Infrared, Non Destructive Testing

Tomato is one of the main sources of dietary lycopene intake in humans and its intake in
high proportions could therefore be a cheap and easy way of preventing degenerative diseases
in developing countries. The present work studies the accumulation pattern of lycopene and
beta-carotene as well as the variation of the biochemical and physiological characteristics in
Cherry-Nasmata and Var-10 tomato cultivars. Total solid contents range from 5.82 to 7.37%
for Cherry-Nasmata cultivar and 6.00 to 10.84% for Var-10 tomatoes. The higher solid contents
in Var-10 tomatoes are desirable for longer shelf life of the fruits. The pH values of the two
tomato varieties vary between 3.67 and 4.21 except in the postharvest ripened Cherry-Nasmata
tomatoes with values above 4.5, rendering the latter unsuitable for tomato processing. Titratable
acidity is higher (0.16 - 0.43%) in Cherry-Nasmata ripened on the field than those subjected
to postharvest ripening while a lower range (0.23 - 0.26%) was obtained for Var-10 tomatoes.
Reducing sugar contents in Cherry-Nasmata (1.44 - 3.73 per 100 g) is lower compared to that
in Var-10 (2.40 - 4.65 per 100 g). The sourness and sweetness indices (pH, titratable acidity
and reducing sugar content) differ significantly (p<0.05) when the tomatoes were ripened under
field and postharvest conditions. The maximum concentrations of lycopene (antioxidant index)
of 9.42 and 6.68 μg/g were obtained at the Light-red and fully red stages of Cherry-Nasmata
and Var-10 tomato cultivars respectively under field ripening condition. The pro-vitamin A
index (beta-carotene) contents range between 0.86 and 4.09 μg/g in Cherry-Nasmata while a
lower range (0.63 to 2.07 μg/g) was obtained for Var-10 tomatoes. The quantity of tomatoes to
be consumed locally in order to meet the daily recommendation of 25.2 mg of lycopene in the
diet is prescribed.

- by Misbaudeen Abdul-Hammed and +1
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- Food Science, Carotenoids, Postharvest Physiology, Postharvest Physiology of Fruits and Vegetables
- by Cassandro Amarante
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- Horticulture, Carbon Dioxide, Postharvest Physiology, SHELF LIFE
- by Florence Dunkel
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- Zoology, Biology, Agriculture, Population Dynamics

Simple and low cost farm technologies are required for small-scale farmers in developing countries to improve marketability and reduce postharvest losses of onion (Allium cepa L.) bulbs. Two experiments were conducted to evaluate the effect of curing and storage temperature on shelf life of onion bulbs. In the first experiment, the cured bulbs of yellow onion 'Shippo' were stored at five different temperature levels: 15°C, 20°C, 25°C and 30°C, and room condition (Rc) for 11 weeks from May to August 2015. It was arranged in a completely randomized design with twelve replications. In the second experiment, cured and non-cured red onion bulbs 'Shonan Red' were stored at four different temperature levels: 15°C, 20°C, 25°C and 30°C , for eight weeks from June to August 2015. It was arranged as a two factorial experiment with 10 replications. Onion shelf life was measured by recording weight loss, sprouted, rotten, and mould infected bulbs, as well as general appearance. The results indicated that curing treatment significantly reduced weight loss and rotting percentage, while maintaining high score of the general appearance. The non-cured bulbs stored at 30°C showed higher percentage of rotten bulbs (40%) after eight weeks of storage. On the other hand, in case of the cured onion bulbs, rotting and mould infection (%) were recorded only at 15°C. Sprouting of 8.3% bulb was observed only when stored at 20°C in the first experiment after nine weeks of storage. The obtained results suggest that onion bulbs should be cured and stored at 25−30°C for better marketability and longer shelf life. Further experiments can be conducted to evaluate the performance of cured bulbs for different onion cultivars stored in ambient conditions of Rwanda. Cite this article: Ndereyimana A, Koyama S, Kagiraneza B. 2020. Effect of curing and storage temperature on shelf life of onion (Allium cepa L.) bulbs. Fundamental and Applied Agriculture 5(2): 235-242.

- by patrick Van Oostveldt
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- Prediction, Finite Elements, Finite Element, Postharvest Physiology
- by Alberto Angioni
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- Decomposition, Heat Treatment, Postharvest Physiology, Pesticide
- by Florence Dunkel
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- Zoology, Biology, Agriculture, Population Dynamics