Pub Date : 2015-10-15DOI: 10.1504/ijpti.2015.072441
E. Arendse, O. A. Fawole, U. L. Opara
During postharvest handling and storage of pomegranate fruit a number of physiological, biochemical and textural processes occur, which result in changes in colour, taste, texture, and ultimately decline in nutritional quality. Optimum storage conditions are required to maintain overall fruit quality thereby reducing postharvest losses and improvement of marketability of pomegranate fruit. For successful postharvest handling and storage of pomegranate fruit there is a need for the application of the knowledge acquired over the years towards the development of optimum postharvest handling and storage conditions for specific cultivars. This review discusses current knowledge on the effects of storage temperature and duration on quality and physiological attributes of pomegranates.
{"title":"Effects of postharvest handling and storage on physiological attributes and quality of pomegranate fruit (Punica granatum L.): a review","authors":"E. Arendse, O. A. Fawole, U. L. Opara","doi":"10.1504/ijpti.2015.072441","DOIUrl":"https://doi.org/10.1504/ijpti.2015.072441","url":null,"abstract":"During postharvest handling and storage of pomegranate fruit a number of physiological, biochemical and textural processes occur, which result in changes in colour, taste, texture, and ultimately decline in nutritional quality. Optimum storage conditions are required to maintain overall fruit quality thereby reducing postharvest losses and improvement of marketability of pomegranate fruit. For successful postharvest handling and storage of pomegranate fruit there is a need for the application of the knowledge acquired over the years towards the development of optimum postharvest handling and storage conditions for specific cultivars. This review discusses current knowledge on the effects of storage temperature and duration on quality and physiological attributes of pomegranates.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"5 1","pages":"13-31"},"PeriodicalIF":0.0,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2015.072441","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-10-15DOI: 10.1504/IJPTI.2015.072449
M. T. Kumpavat, J. Raol, V. K. Chandegara, D. M. Vyas
In this investigation, the gerbera flowers were dried by employing different drying methods such as hot air drying at 40, 50 and 60°C, microwave oven drying with silica gel at 50°C, vacuum drying at 40°C and 760 mm Hg pressure besides solar and shade drying to find out the most suitable method and drying parameters to study the drying behaviour. Maximum drying time of five days was recorded during shade drying while minimum was 25 minutes in case of microwave oven drying. The drying of the flowers under all the treatments completely took place in the falling rate period. The maximum over all drying rate was found to be 3.2164%/min during microwave oven drying with silica gel at 50°C, followed by vacuum drying at 40°C, while minimum overall drying rate of 0.0112%/min was observed during shade drying. Based on the drying characteristics like drying rate and drying time, microwave oven drying with silica gel at 50°C followed by vacuum drying at 40°C was found reasonably good method for quality dried produce of gerbera flowers.
本研究采用40、50、60°C热风干燥、50°C硅胶微波干燥、40°C真空干燥和760 mm Hg压力干燥等不同的干燥方法对非洲菊进行干燥，并在日光和遮荫下进行干燥，找出最适合的干燥方法和干燥参数，研究其干燥行为。遮荫干燥时最长干燥时间为5天，微波干燥时最短干燥时间为25分钟。各处理下花的干燥完全发生在下降速率期。在50℃条件下，硅胶微波干燥的总干燥速率最大值为3.2164%/min，其次是40℃条件下的真空干燥，而遮荫干燥的总干燥速率最小为0.0112%/min。综合考虑干燥速率和干燥时间等干燥特性，选择50℃硅胶微波干燥+ 40℃真空干燥的方法，获得了较好的非洲菊花干产品质量。
{"title":"Studies on drying characteristics for gerbera flowers","authors":"M. T. Kumpavat, J. Raol, V. K. Chandegara, D. M. Vyas","doi":"10.1504/IJPTI.2015.072449","DOIUrl":"https://doi.org/10.1504/IJPTI.2015.072449","url":null,"abstract":"In this investigation, the gerbera flowers were dried by employing different drying methods such as hot air drying at 40, 50 and 60°C, microwave oven drying with silica gel at 50°C, vacuum drying at 40°C and 760 mm Hg pressure besides solar and shade drying to find out the most suitable method and drying parameters to study the drying behaviour. Maximum drying time of five days was recorded during shade drying while minimum was 25 minutes in case of microwave oven drying. The drying of the flowers under all the treatments completely took place in the falling rate period. The maximum over all drying rate was found to be 3.2164%/min during microwave oven drying with silica gel at 50°C, followed by vacuum drying at 40°C, while minimum overall drying rate of 0.0112%/min was observed during shade drying. Based on the drying characteristics like drying rate and drying time, microwave oven drying with silica gel at 50°C followed by vacuum drying at 40°C was found reasonably good method for quality dried produce of gerbera flowers.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"5 1","pages":"64-80"},"PeriodicalIF":0.0,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2015.072449","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-10-15DOI: 10.1504/ijpti.2015.072436
Jacek Niedźwiedź, M. Cierach
The aim of this study was to determine the eating quality and safety of hot-boned beef subjected to wet-ageing. The experiment was carried out on beef sirloin (longissimus thoracis muscle) removed 45 mins post-mortem from 18-20-month-old bulls of the Polish Black-and-White x Limousin crossbreeds. The decrease in pH value was accompanied by a significant increase (p < 0.05) of L* and a* values, respectively from 29.91 and 12.26 (45 mins, post-mortem) to 35.74 and 16.41 (48 h post-mortem). Peak shear force decreased significantly (p < 0.05) from 74.35 N to 27.63 N after 14 days of ageing. Sensory values for tenderness were higher as the ageing time increased, which agree with data obtained for Warner-Bratzler shear force lack of changes in smell, appearance and colour as well as in pH value between 48 h and 14 days post-mortem confirms good quality of meat.
{"title":"Eating quality of hot-boned beef sirloin from Polish Black-and-White x Limousin crossbreeds","authors":"Jacek Niedźwiedź, M. Cierach","doi":"10.1504/ijpti.2015.072436","DOIUrl":"https://doi.org/10.1504/ijpti.2015.072436","url":null,"abstract":"The aim of this study was to determine the eating quality and safety of hot-boned beef subjected to wet-ageing. The experiment was carried out on beef sirloin (longissimus thoracis muscle) removed 45 mins post-mortem from 18-20-month-old bulls of the Polish Black-and-White x Limousin crossbreeds. The decrease in pH value was accompanied by a significant increase (p < 0.05) of L* and a* values, respectively from 29.91 and 12.26 (45 mins, post-mortem) to 35.74 and 16.41 (48 h post-mortem). Peak shear force decreased significantly (p < 0.05) from 74.35 N to 27.63 N after 14 days of ageing. Sensory values for tenderness were higher as the ageing time increased, which agree with data obtained for Warner-Bratzler shear force lack of changes in smell, appearance and colour as well as in pH value between 48 h and 14 days post-mortem confirms good quality of meat.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2015.072436","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-10-15DOI: 10.1504/IJPTI.2015.072448
G. Habibi
The objective of this study was to evaluate the potential of silicon (Si) application to increase the pool of phenols and antioxidant activity in apricot (prunus armeniaca var Ghorban-e-Maragheh) fruits stored at 0°C for 35 days. Exogenous Si (5 g/L) pre-treatment significantly decreased fruit mass loss (%) and decay of fruit compared with the control. Postharvest Si application raised phenylalanine ammonia-lyase activity and total phenolic, reduced hydrogen peroxide and malondialdehyde content because of an enhancement of catalase activity, and led to increase the fruits ability to better withstand stressful cold impacts. Therefore, Si may be recommended for increasing storage life and maintaining fruit quality.
本研究的目的是评估硅(Si)在0°C保存35天的杏(prunus armeniaca var Ghorban-e-Maragheh)果实中增加酚库和抗氧化活性的潜力。与对照相比，外源Si (5 g/L)预处理显著降低了果实质量损失率(%)和果实腐烂率。采后施硅提高了苯丙氨酸解氨酶活性和总酚含量，降低了过氧化氢和丙二醛含量，提高了果实抗低温胁迫的能力。因此，硅可能被推荐用于延长水果的储存寿命和保持水果的品质。
{"title":"Effect of postharvest silicon application on phenolic content and antioxidant activity of apricot (prunus armeniaca) fruits","authors":"G. Habibi","doi":"10.1504/IJPTI.2015.072448","DOIUrl":"https://doi.org/10.1504/IJPTI.2015.072448","url":null,"abstract":"The objective of this study was to evaluate the potential of silicon (Si) application to increase the pool of phenols and antioxidant activity in apricot (prunus armeniaca var Ghorban-e-Maragheh) fruits stored at 0°C for 35 days. Exogenous Si (5 g/L) pre-treatment significantly decreased fruit mass loss (%) and decay of fruit compared with the control. Postharvest Si application raised phenylalanine ammonia-lyase activity and total phenolic, reduced hydrogen peroxide and malondialdehyde content because of an enhancement of catalase activity, and led to increase the fruits ability to better withstand stressful cold impacts. Therefore, Si may be recommended for increasing storage life and maintaining fruit quality.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"5 1","pages":"42-51"},"PeriodicalIF":0.0,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2015.072448","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-10-15DOI: 10.1504/ijpti.2015.072447
S. Mortazavi, Z. Karami, A. Mostaan
Among different physiological stages of development, the fruit of many date palm cultivars is harvested at Tamar stage. But for some cultuvars, which have low tannin content, fruit can be harvested and consumed at khalal stage when it is crispy in texture and sweet in taste. Due to have an active metabolism and high water content, storage and marketing of khalal date is limited by skin wrinkling and quick incidence of soft brown spots (SBS). This study was conducted to evaluate the effects of different packaging methods (control, passive MAP, MAP + ethylene scavenger sachet) and then storing at 5 or 15°C on the quality of khalal date fruit cv. barhee. During 27 days of storage, fruit were analysed in three day intervals and evaluated for different quality parameters, including flesh firmness, weight loss, titratable acidity, total soluble solids (TSS), incidence of SBS, electrolyte leakage and surface colour. MAP treatment with ethylene scavenger sachets was found to be effective in lowering weight loss (0.42%) and SBS (35%) and maintaining tissue firmness. Furthermore, other quality parameters experienced low changes in this treatment. Among the two storage temperatures, fruit which held at 5°C, remained firmer and showed superior in quality than those stored at 15°C.
{"title":"Use of ethylene scavenger sachet in modified atmosphere packaging to maintain storage stability of khalal date fruit","authors":"S. Mortazavi, Z. Karami, A. Mostaan","doi":"10.1504/ijpti.2015.072447","DOIUrl":"https://doi.org/10.1504/ijpti.2015.072447","url":null,"abstract":"Among different physiological stages of development, the fruit of many date palm cultivars is harvested at Tamar stage. But for some cultuvars, which have low tannin content, fruit can be harvested and consumed at khalal stage when it is crispy in texture and sweet in taste. Due to have an active metabolism and high water content, storage and marketing of khalal date is limited by skin wrinkling and quick incidence of soft brown spots (SBS). This study was conducted to evaluate the effects of different packaging methods (control, passive MAP, MAP + ethylene scavenger sachet) and then storing at 5 or 15°C on the quality of khalal date fruit cv. barhee. During 27 days of storage, fruit were analysed in three day intervals and evaluated for different quality parameters, including flesh firmness, weight loss, titratable acidity, total soluble solids (TSS), incidence of SBS, electrolyte leakage and surface colour. MAP treatment with ethylene scavenger sachets was found to be effective in lowering weight loss (0.42%) and SBS (35%) and maintaining tissue firmness. Furthermore, other quality parameters experienced low changes in this treatment. Among the two storage temperatures, fruit which held at 5°C, remained firmer and showed superior in quality than those stored at 15°C.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2015.072447","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-10-15DOI: 10.1504/ijpti.2015.072450
K. Sharma, N. Wadhawan, N. Panwar
This investigation deals with drying technique and proximate composition of aonla. The aonla was dried in natural and forced convection solar dryers and ground to obtain powder. Dried powder was analysed for its proximate composition and its nutritional characteristics on dry weight basis. It was found that crude fat, crude protein and crude fibre content were found to be highest in forced convection dryer (1.24 g, 1.74 g and 5.48 g). The ash content in natural convection dryer was found to be highest (1.95 g) in fresh aonla on dry weight basis. There was no significant difference (P > 0.05) in carbohydrate content in all three dried powders of aonla. The vitamin C content of natural convection dried aonla was 160.20 mg/100 g where as it was 175.60 mg/100 g for forced convection dried aonla powder and in fresh aonla vitamin C content was 195 mg/100 g. Thus, it can be inferred from the above results that forced convection solar drying is a superior technique of processing and for retaining maximum nutrients.
{"title":"Experimental study of drying techniques in retention of nutrients in aonla","authors":"K. Sharma, N. Wadhawan, N. Panwar","doi":"10.1504/ijpti.2015.072450","DOIUrl":"https://doi.org/10.1504/ijpti.2015.072450","url":null,"abstract":"This investigation deals with drying technique and proximate composition of aonla. The aonla was dried in natural and forced convection solar dryers and ground to obtain powder. Dried powder was analysed for its proximate composition and its nutritional characteristics on dry weight basis. It was found that crude fat, crude protein and crude fibre content were found to be highest in forced convection dryer (1.24 g, 1.74 g and 5.48 g). The ash content in natural convection dryer was found to be highest (1.95 g) in fresh aonla on dry weight basis. There was no significant difference (P > 0.05) in carbohydrate content in all three dried powders of aonla. The vitamin C content of natural convection dried aonla was 160.20 mg/100 g where as it was 175.60 mg/100 g for forced convection dried aonla powder and in fresh aonla vitamin C content was 195 mg/100 g. Thus, it can be inferred from the above results that forced convection solar drying is a superior technique of processing and for retaining maximum nutrients.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2015.072450","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-10-15DOI: 10.1504/ijpti.2015.072444
M. Daneel
Disinfectants are used in fruit pack house facilities to ensure good pack house hygiene and prevent postharvest disease development. Agrigold™, a copper compound, was tested as a bacterial and fungicidal disinfectant in pack houses on several subtropical crops and potatoes in South Africa. The product showed superior bactericidal efficacy and, when used in combination with a fungicide, could control postharvest fungi to extend shelf life and maintain fruit quality. Additionally, it enhanced the efficacy of fungicides that contained the active ingredients imazalil sulphate and prochloraz. Results showed that Agrigold's efficacy as a disinfectant was not dependent on pH, compatible with two fungicides commonly used for postharvest microorganism control and had a low environmental impact. The latter product could therefore be added to the range of disinfectants available to optimise the control of postharvest diseases of potato and various fruits.
{"title":"Agrigold™, an alternative disinfectant with superior bactericidal efficacy","authors":"M. Daneel","doi":"10.1504/ijpti.2015.072444","DOIUrl":"https://doi.org/10.1504/ijpti.2015.072444","url":null,"abstract":"Disinfectants are used in fruit pack house facilities to ensure good pack house hygiene and prevent postharvest disease development. Agrigold™, a copper compound, was tested as a bacterial and fungicidal disinfectant in pack houses on several subtropical crops and potatoes in South Africa. The product showed superior bactericidal efficacy and, when used in combination with a fungicide, could control postharvest fungi to extend shelf life and maintain fruit quality. Additionally, it enhanced the efficacy of fungicides that contained the active ingredients imazalil sulphate and prochloraz. Results showed that Agrigold's efficacy as a disinfectant was not dependent on pH, compatible with two fungicides commonly used for postharvest microorganism control and had a low environmental impact. The latter product could therefore be added to the range of disinfectants available to optimise the control of postharvest diseases of potato and various fruits.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2015.072444","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-10-15DOI: 10.1504/ijpti.2015.072435
L. O'grady, G. Sigge, O. J. Caleb, U. L. Opara
Water rinsing of fresh produce is a common practice prior to storage, as a form of sanitation process to remove field dust, dirt as well as spoilage and pathogenic spores. The effect of pre-storage water dipping of whole pomegranate fruit on the microbial quality of extracted pomegranate arils stored at 5°C and 95 ± 1.3% relative humidity (RH) for eight days was investigated. Total viable aerobic mesophillic bacteria, yeast and moulds were enumerated to quantify spoilage microorganisms, while Escherichia coli and Staphylococcus aureus were enumerated for general hygiene purposes. At day eight of storage yeast and moulds and total viable aerobic mesophillic bacteria count was 4.74 and 3.73 log cfu.g−1, respectively. No growth of E. coli and S. aureus was observed. Water dipping treatment prior to storage had a significant influence on the microbial load (p < 0.05). Arils from 'dry-treatment' had the best keeping quality. Therefore, pre-storage water dipping of whole pomegranate fruit should be avoided.
{"title":"Effects of water dipping of whole fruit on the microbial quality of minimally processed pomegranate (Punica granatum L.) arils during cold storage","authors":"L. O'grady, G. Sigge, O. J. Caleb, U. L. Opara","doi":"10.1504/ijpti.2015.072435","DOIUrl":"https://doi.org/10.1504/ijpti.2015.072435","url":null,"abstract":"Water rinsing of fresh produce is a common practice prior to storage, as a form of sanitation process to remove field dust, dirt as well as spoilage and pathogenic spores. The effect of pre-storage water dipping of whole pomegranate fruit on the microbial quality of extracted pomegranate arils stored at 5°C and 95 ± 1.3% relative humidity (RH) for eight days was investigated. Total viable aerobic mesophillic bacteria, yeast and moulds were enumerated to quantify spoilage microorganisms, while Escherichia coli and Staphylococcus aureus were enumerated for general hygiene purposes. At day eight of storage yeast and moulds and total viable aerobic mesophillic bacteria count was 4.74 and 3.73 log cfu.g−1, respectively. No growth of E. coli and S. aureus was observed. Water dipping treatment prior to storage had a significant influence on the microbial load (p < 0.05). Arils from 'dry-treatment' had the best keeping quality. Therefore, pre-storage water dipping of whole pomegranate fruit should be avoided.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2015.072435","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-08-06DOI: 10.1504/IJPTI.2014.064139
E. Pesis, O. Feygenberg, Revital Sabban-Amin, S. Ebeler, E. Mitcham, R. Ben-arie
Apple and pear fruits stored at low temperatures may suffer from chilling injury symptoms, caused by oxidative stress. Application of a low-oxygen (LO2) atmosphere (0.5%) for 10 d at 20°C or 500 ppb 1-methylcyclopropene (1-MCP) at 20°C for 24 h, prior to cold storage at 0°C, were equally effective in reducing superficial scald on ‘Granny Smith’ apples, after six months of cold storage at 0°C plus seven days at 20°C. Compared to untreated control fruit, the LO2 and 1-MCP-treated fruit produced less ethylene, a-farnesene and its oxidation product, 6-methyl-5-hepten-2-one (MHO), as determined by SPME/GC-MS technique. In addition, LO2 pretreatment applied to Californian ‘Bartlett’ or Israeli ‘Spadona’ pears, was effective in reducing superficial scald, senescent scald and internal breakdown, after 4–4.5 months of cold storage at –1°C or 0°C, respectively, plus five to seven days at 20°C. We assume that LO2 and 1-MCP pretreated fruit remained free of physiological disorders, due to the reduced production of ethylene and the oxidation product MHO during cold storage.
{"title":"Low oxygen pre-storage treatment is effective in reducing chilling injuries of deciduous fruit","authors":"E. Pesis, O. Feygenberg, Revital Sabban-Amin, S. Ebeler, E. Mitcham, R. Ben-arie","doi":"10.1504/IJPTI.2014.064139","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.064139","url":null,"abstract":"Apple and pear fruits stored at low temperatures may suffer from chilling injury symptoms, caused by oxidative stress. Application of a low-oxygen (LO2) atmosphere (0.5%) for 10 d at 20°C or 500 ppb 1-methylcyclopropene (1-MCP) at 20°C for 24 h, prior to cold storage at 0°C, were equally effective in reducing superficial scald on ‘Granny Smith’ apples, after six months of cold storage at 0°C plus seven days at 20°C. Compared to untreated control fruit, the LO2 and 1-MCP-treated fruit produced less ethylene, a-farnesene and its oxidation product, 6-methyl-5-hepten-2-one (MHO), as determined by SPME/GC-MS technique. In addition, LO2 pretreatment applied to Californian ‘Bartlett’ or Israeli ‘Spadona’ pears, was effective in reducing superficial scald, senescent scald and internal breakdown, after 4–4.5 months of cold storage at –1°C or 0°C, respectively, plus five to seven days at 20°C. We assume that LO2 and 1-MCP pretreated fruit remained free of physiological disorders, due to the reduced production of ethylene and the oxidation product MHO during cold storage.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"23"},"PeriodicalIF":0.0,"publicationDate":"2014-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.064139","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-08-06DOI: 10.1504/IJPTI.2014.064140
J. U. Obibuzor, R. Abigor, I. Omamor, Vivien O. Omoriyekemwen, T. Okunwaye, E. Okogbenin
The objective of the research was to characterise the quality of shea kernel that is whole and intact (WSK), bruised (BSK), and microbial and pest (MPSK) and, to evaluate the physico-chemical properties of the extracted butter in order to partition the contributions of the spoilt kernels to the overall butter quality. The study was performed using shea nuts from Kutigi, Bida, Nigeria. Proximate composition, physico-chemical and fatty acid composition were determined using standard methods of analysis on the whole kernel and the extracted butter. The lipid content was significantly (p < 0.05) higher in WSK (52.44%) relative to BSK (41.99%) and MPSK (39.80%). The study indicated that MSPK made the highest contribution in lowering the shea butter quality by 30%–50%. There was no significant difference in the fatty acid composition of the three sample categories. The free fatty acid, acid value, peroxide value and anisidine value were 3.4, 3.4, 5 and 3 times higher in MPSK than in BSK respectively. This study recommends that the shea kernel processors should sort the shea kernels into three categories and process them correspondingly to yield three different grades and markets depending on period of storage. Overall, the spoilage process in stored shea kernel significantly affects the chemical quality of butter and this study has revealed numerically the degree.
{"title":"Evaluation and quantification of the contributions of damaged shea kernels to the quality of Nigerian shea butter","authors":"J. U. Obibuzor, R. Abigor, I. Omamor, Vivien O. Omoriyekemwen, T. Okunwaye, E. Okogbenin","doi":"10.1504/IJPTI.2014.064140","DOIUrl":"https://doi.org/10.1504/IJPTI.2014.064140","url":null,"abstract":"The objective of the research was to characterise the quality of shea kernel that is whole and intact (WSK), bruised (BSK), and microbial and pest (MPSK) and, to evaluate the physico-chemical properties of the extracted butter in order to partition the contributions of the spoilt kernels to the overall butter quality. The study was performed using shea nuts from Kutigi, Bida, Nigeria. Proximate composition, physico-chemical and fatty acid composition were determined using standard methods of analysis on the whole kernel and the extracted butter. The lipid content was significantly (p < 0.05) higher in WSK (52.44%) relative to BSK (41.99%) and MPSK (39.80%). The study indicated that MSPK made the highest contribution in lowering the shea butter quality by 30%–50%. There was no significant difference in the fatty acid composition of the three sample categories. The free fatty acid, acid value, peroxide value and anisidine value were 3.4, 3.4, 5 and 3 times higher in MPSK than in BSK respectively. This study recommends that the shea kernel processors should sort the shea kernels into three categories and process them correspondingly to yield three different grades and markets depending on period of storage. Overall, the spoilage process in stored shea kernel significantly affects the chemical quality of butter and this study has revealed numerically the degree.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"4 1","pages":"33"},"PeriodicalIF":0.0,"publicationDate":"2014-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2014.064140","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：