Postharvest

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all related to postharvest science and technology

Inhibition of Loquat Enzymatic Browning by Sulfydryl Compounds

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The effectiveness of a series of sulfhydryl compounds in inhibiting polyphenoloxidase (PPO) activity in a model system (chlorogenic acid solution) and in loquat juices was evaluated.Application of different concentrations of sulfhydryl compounds to chlorogenic acid solution and fresh loquat juice showed that l-cysteine appeared to be an effective browning inhibitor.The required concentration of l-cysteine for 90% browning inhibition depended on loquat cultivars, and ranged from 0.6 mM for ‘‘Nagasaki’’ to 2.0 mM for ‘‘Yukawa’’ or ‘‘

Authors: 
Chang-Kui Ding
Authors: 
Kazuo Chachin
Authors: 
Yoshinori Ueda
Authors: 
Chien Y. Wang
Publisher: 
Elsevier Science, Ltd
Year: 
2,002

Maintaining Quality of Litchi Fruit with Acidified Calcium Sulfate

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The effect of acidified calcium sulfate (ACS) on the quality of litchi (Litchi chinensis Sonn. cv. ‘Brewster’) fruit after harvest was evaluated. ACS at 1.25% or higher concentrations significantly inhibited the activities of polyphenol oxidase and peroxidase in the pericarp during storage at both 5 and 10 C. These treatments also effectively prevented browning and retained the red color of the outer shell of the fruit. Total phenolic and total anthocyanin contents in pericarp were increased by ACS treatments in a dose-dependent manner.

Authors: 
Chien Y. Wang
Authors: 
Hangjun Chen
Authors: 
Peng Jin
Authors: 
Haiyan Gao
Publisher: 
Journal of Agriculture and Food Chemistry
Year: 
2,010

Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges

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Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges

Authors: 
Joseph L. Smilanick
Authors: 
David Sorenson
Authors: 
Monir Mansour
Authors: 
Jonah Aieyabei
Authors: 
Pilar Plaza
Publisher: 
UC Davis Department of Food Science and Technology
Year: 
2,003

Chlorophyll Fluorscence Imaging Allows Early Detection and Localization of Lemon Rind Injury following Hot Water Treatment

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Green lemons (Citrus limon (L.) Burm.) were imaged for chlorophyll fluorescence (CF) 30 minutes after immersion of the fruit into 55°C water for 5 minutes to determine if CF could be used to identify areas of hot water-induced rind injury before the appearance of visible symptoms. Fluorescence was variable in intensity over the surface of the rind with defined areas of enhanced fluorescence being present that corresponded in shape and location with visible injury that later developed during 24 hours of storage.

Authors: 
David Obenland
Authors: 
Paul Neipp
Publisher: 
HortScience
Year: 
2,005

Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh-Cut Kiwifruit Slices

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The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices.

Authors: 
I.T. Agar
Authors: 
R. Massantini
Authors: 
B. Hess-Pierce
Authors: 
A.A. Kader
Publisher: 
Journal of Food Science
Year: 
1,999

1-MCP Inhibits Kiwifruit Softening During Storage

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Minimizing flesh softening after harvest is the key to successful long-term kiwifruit storage. Delaying kiwifruit softening reduces decay and extends kiwifruit market life. Flesh softening occurs rapidly during the first few weeks of air storage. Even when fruit are held at 0°C (32°F), approximately one-third to one-half of the remaining flesh firmness may be lost per month. Kiwifruit are highly sensitive to ethylene exposure during postharvest handling. Very low ethylene levels (5-10 ppb) will induce fruit softening.

Authors: 
Carlos H. Crisosto
Authors: 
David Garner
Publisher: 
UC Davis Department of Food Science and Technology
Year: 
2,001

A Comparative Study of Composition and Postharvest Performance of Organically and Conventionally Grown Kiwifruits

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Postharvest performance of organic and conventional ‘Hayward’ kiwifruits grown on the same farm in Marysville, California, and harvested at the same maturity stage were compared in this study. Quality parameters monitored included morphological (shape index) and physical (peel characteristics) attributes of the initial samples.

Authors: 
Maria L. Amodio
Authors: 
Giancarlo Colelli
Authors: 
Janine K. Hasey
Authors: 
Adel A. Kader
Publisher: 
Journal of the Science of Food and Agriculture
Year: 
2,007

Is Dry Matter a Reliable Quality Index for 'Hayward' Kiwifruit

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Dry matter (DM) measurement at harvest is being proposed as a quality index for ‘Hayward’ kiwifruit because it includes both soluble solids (mainly sugars) and insoluble solids (largely structural carbohydrates and starch). From two seasons’ data, in-store consumer acceptance was well related to DM. However, in a harvest season when kiwifruit exhibited high ripe titratable acidity (RTA), RTA also played an important role in consumer acceptance. In both seasons, regardless of RTA, consumers ‘liked’ kiwifruit that had DM ≥16.1%.

Authors: 
C.H. Crisosto
Authors: 
J. Zegbe
Authors: 
J. Hasey
Authors: 
G.M. Crisosto
Publisher: 
UC Davis Department of Food Science and Technology
Year: 
2,011

Evaluation of a Non-Destructive Dry Matter Sensor for Kiwifruit

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In this work we studied the relationship between kiwifruit dry matter (DW) measured using the destructive method with a fruit dehydrator (Nesco/American Harvest®, Wisconsin, USA) and a non-destructive Kiwi meter sensor (Turoni Inc., Forli, Italy). This was an approach to develop a reliable non-destructive method to predict harvest and postharvest quality based on dry matter. There was a significant, but low correlation between DM determined non-destructively using the Kiwi meter and destructively using the fruit dehydrator (industry standard).

Authors: 
C.M. Cantin
Authors: 
A. Soto
Authors: 
G.M. Crisosto
Authors: 
C.H. Crisosto
Publisher: 
UC Davis Department of Food Science and Technology
Year: 
2,011

Ozone-induced Kiwifruit Ripening Delay is Mediated by Ethylene Biosynthesis Inhibition and Cell Wall Dismantling Regulation

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Ozone treatments are used to preserve quality during cold storage of commercially important fruitsdue to its ethylene oxidizing capacity and its antimicrobial attributes. To address whether or not ozonealso modulates ripening by directly affecting fruit physiology, kiwifruit (Actinidia deliciosa cv. ‘Hayward’)were stored in very low ethylene atmosphere at 0◦C (95% RH) in air (control) or in the presence of ozone(0.3 L L−1) for 2 or 4 months and subsequently ripened at 20◦C (90% RH) for up to 8 d.

Authors: 
Ioannis S. Minas
Authors: 
Ariel R. Vicente
Authors: 
Arun Prabhu Dhanapal
Authors: 
George A. Manganaris
Authors: 
Vlasios Goulas
Authors: 
Miltiadis Vasilakakis
Authors: 
Carlos H. Crisosto
Authors: 
Anthanassios Molassiotis
Publisher: 
Plant Science
Year: 
2,014
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