Fresh Produce - Fresh-cut, Postharvest, Food Safety

Inhibition of Loquat Enzymatic Browning by Sulfydryl Compounds

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...
Chang-Kui Ding
Kazuo Chachin
Yoshinori Ueda
Chien Y. Wang
Elsevier Science, Ltd

Maintaining Quality of Litchi Fruit with Acidified Calcium Sulfate

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...
Chien Y. Wang
Hangjun Chen
Peng Jin
Haiyan Gao
Journal of Agriculture and Food Chemistry

Tolerance of Lemons and the Mediterranean Fruit Fly to Carbonyl Sulfide Quarantine Fumigation

Lemons (Citrus limon Burm.) were evaluated for their tolerance to carbonyl sulfide (COS) fumigation and the influence of COS on market quality. At 70 mg l-1 no significant deleterious changes occurred in market quality up to a fumigation duration of 8 h and only a slight amount of peel injury...
D.M. Obenland
E.B. Jang
L.H. Aung
L. Zettler
Elsevier Science, Ltd

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

Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges
Joseph L. Smilanick
David Sorenson
Monir Mansour
Jonah Aieyabei
Pilar Plaza
UC Davis Department of Food Science and Technology

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

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...
David Obenland
Paul Neipp

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

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...
I.T. Agar
R. Massantini
B. Hess-Pierce
A.A. Kader
Journal of Food Science

1-MCP Inhibits Kiwifruit Softening During Storage

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),...
Carlos H. Crisosto
David Garner
UC Davis Department of Food Science and Technology

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

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...
Maria L. Amodio
Giancarlo Colelli
Janine K. Hasey
Adel A. Kader
Journal of the Science of Food and Agriculture

Evaluation of a Kiwifruit Non-Destructive Firmness Sensory

Non-destructive firmness sensors have recently become available for packers and fruit handlers although they demand more information on their performance and reliability. A commercial sensor based on low mass impact has been tested on kiwifruit. Correlation between the firmness index given by the...
Carlos H. Crisosto
Constantino Valero
David Slaughter
UC Davis Department of Food Science and Technology

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

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...
C.H. Crisosto
J. Zegbe
J. Hasey
G.M. Crisosto
UC Davis Department of Food Science and Technology