Postharvest of Fruit and Vegetables

Physicochemical characterization of the lulo (Solanum quitoense Lam.) Castilla variety in six ripening stages

Lulo (Solanum quitoense Lam) is considered a fruit with a high potential for exportation due to its exotic aroma, its bittersweet taste and the bright green color of its pulp. As a climacteric fruit is harvested when the fruit has reached full development, and 75% of the ripening is apparent by...
Clara María Mejía D.
Duverney Gaviria A.
Alba Lucia Duque C.
Lucero Rengifo R.
Enrique Aguilar F.
Álvaro Hernán Alegría S.
Universidad de Antioquia, Medellín, Colombia

Optimization of Edible Coating Formulations on Zucchini to Reduce Water Loss

  Zucchini (Cucurbita pepo; melopepo) fruit were coated with 0.5, 0.75 or 1.0% aqueous solutions of Semperfresh™ and with different formulations of calcium caseinate-acetylated monoglyceride aqueous emulsions ranging from 2.5 to 7.0% total solids. Semperfresh™ did not increase...
Roberto de Jesús Avena-Bustillos
John M. Krochta
Mikal E. Saltveit
Rodrigo de Jesús Rojas-Villegas
José Antonio Sauceda-Pérez
Journal of Food Engineering

Endogenous and Exogenous Ethylene Modulates the Response of ‘Bartlett’ Pears to 1-Methylcyclopropene

  The capacity of the ethylene binding inhibitor, 1-methylcyclopropene (1-MCP; SmartFresh™ technology) to delay ripening of European pears reportedly decreases with advancing fruit maturity. In the present study, the influence of endogenous and exogenous ethylene on the efficacy of 1-MCP...
A.J. Macnish
E.J. Mitcham
D.M. Holcroft
Acta Hort. 945, ISHS 2012

Effect of Selected Browning Inhibitors on Phenolic Metabolism in Stem Tissue of Harvested Lettuce

  Wound-induced changes in phenolic metabolism causes stem browning (butt discoloration) in harvested lettuce. Stem tissue near the harvesting cut exhibited increased phenylalanine ammonialyase (PAL) activity and accumulation of caffeic acid derivatives. These o-diphenols can be oxidized by...
Francisco A. Tomás-Barberán
Marıía I. Gil
Marisol Castañer
Francisco Artés
Mikal E. Saltveit
Journal of Agricultural and Food Chemistry

Evaluation under Commercial Conditions of the Application of Continuous, Low Concentrations of Ozone during the Cold Storage of Table Grapes

  Botrytis cinerea causes gray mold, a postharvest disease of table grapes. The ability of ozone (O3) in air to inhibit gray mold in stored grapes was reported in chamber studies, but O3 needed evaluation under commercial conditions. O3 merits attention because it is pesticide-residue free and...
J.L. Smilanick
F. Mlikota Gabler
D.A. Margosan
Acta Hort. 945, ISHS 2012

Postharvest Control of Table Grape Gray Mold on Detached Berries with Carbonate and Bicarbonate Salts and Disinfectants

  The control of postharvest gray mold on detached table grape berries by treatment with carbonate and bicarbonate salt solutions, alone or with chlorine, ozone, or ethanol, was evaluated. Sodium carbonate (SC), potassium carbonate (PC), sodium bicarbonate (SBC), potassium bicarbonate (PBC),...
F. Mlikota Gabler
J.L. Smilanick
American Society for Enology and Viticulture

Guide to Japanese Labeling Requirements for Post Harvest Fungicide

In Japan, post harvest fungicides (PHF) are uniquely classified as food additives under the Food Sanitation Law due to their function as food preservers. The Ministry of Health, Labor, and Welfare (MHLW) administers food additive policy according to the Food Sanitation Law. For more information on...
Yuichi Hayashi

Chilling Injury of Tropical Horticultural Commodities

  Most tropical horticultural commodities are sensitive to chilling temperatures. Therefore, chilling injury (CI) is a serious problem in the postharvest handling of tropical horticultural commodities. From the standpoint of CI, we can classify all horticultural crops into three categories: A...
Chien Yi Wang

Carbon Dioxide-enriched Atmospheres During Cold Storage Limit Losses from Botrytis but Accelerate Rachis Browning of 'Redglobe' Table Grapes

    We evaluated a range of CO2 and O2 concentrations as a potential substitute to SO2 treatments for controlling decay development on ‘Redglobe’ table grape during storage. During the 1998 season, early (14% soluble solids concentration, SSC) and late harvested (17% SSC)...
Carlos H. Crisosto
David Garner
Gayle Crisosto
Postharvest Biology and Technology

Effects of Continuous 0.3 ppm Ozone Exposure on Decay Development and Physiological Responses of Peaches and Table Grapes in Cold Storage

    Continuous ozone exposure at 0.3 ppm (v/v) (US-OSHA Threshold Limit Value for short term exposure) inhibited aerial mycelial growth and sporulation on 'Elegant Lady' peaches wound inoculated with Monilia fructicola, Botrytis cinerea, Mucor piriformis, or Penicillium expansum...
Lluis Palou
Carlos H. Crisosto
Joseph L. Smilanick
James E. Adaskaveg
Juan P. Zoffoli
American Journal of Enology and Viticulture