Postharvest of Fruit and Vegetables

Storage of Kiwano (Horned Melon) fruits

The African horned melon (Cucumis metuliferus), also known as horned cucumber, kiwano and melano) is a cucurbit fruit with an yellow-orange exterior with thick blunt spines and a green, gelatinous pulp embedding the many seeds. It is endemic to semi-arid Africa (Bruecher, 1977; National Research...
Marita Cantwell
UC Davis Department of Food Science and Technology

Postharvest Respiration, Ethylene Production, and Compositional Changes of Chinese Jujube Fruits

Production rates of CO2 and C2H4 by fruits of jujube (Zizyphus jujuba Lam.), picked at the whitish-green stage and held at 20ºC for 15 days, followed a nonclimacteric pattern. Skin color changed from whitish-green to reddish-brown with fruit maturation. Relative to most other fresh fruits,...
Adel A. Kader
Yu Li
Alexander Chordas
HortScience

Harvest and Postharvest Handling of Chinese Date

Jujube, or Chinese date, is a deciduous fruit tree of tropical and subtropical origin, now grown primarily in home gardens in California and Florida. Among problems that have limited development of jujube as a commercial crop in California are several factors related to harvesting and...
Adel A. Kader
Alexander Chordas
Yu Li
UC Davis Department of Food Science and Technology

Development of Chilling Injury in Five Jicama Cultivars

Five commercially important jicama (Pachyrhizus erosus) cultivars (‘Agua Dulce’, ‘Cristalina’, ‘San Juan’, ‘San Miguelito’, and ‘Vega de San Juan’) were stored at 10°C and 13°C to study postharvest quality changes and chilling...
Edmundo Mercado-Silva
Rafael Garcia
Adelberto Heredia-Zepeda
Marita Cantwell
Postharvert Biology and Technology

Quality Changes in Jicama Roots Stored at Chilling and Nonchilling Temperatures

Mature jicama roots (Pachyrhizus erosus (L.) Urban cv. Agua Dulce) were stored at 5, 10, 13, and 20C for 1, 2 or 3 weeks and then transferred to ambient conditions (18-23C) for 1 week. Storage of roots at 5C and 10C for 2 weeks resulted in chill-induced decay and loss of intact root firmness....
Edmundo Mercado-Silva
Marita Cantwell
UC Davis Department of Food Science and Technology

Variation in Chilling Susceptibility of Jicama Roots

Jicama (Pachyrhizus erosus) is a traditional root vegetable of Mexico. Important quality chracteristics include a smooth well shaped root, freedom from mechanical damage to the peel, and a crisp white flesh. No chilling injury is observed on roots stored 3 to 4 weeks at 13ºC. At lower storage/...
E. Mercado-Silva
V. Rubatzky
M.I. Cantwell
UC Davis Department of Food Science and Technology

Changes in the Quality of Fresh-cut Jicama in Relation to Storage Temperatures and Controlled Atmospheres

  Intact jicama (Pachyrhizus erosus) roots are chilling sensitive, but quality of fresh-cut pieces (1.8 × 4.5 cm cylinders) was best maintained at low storage temperatures (0 to 5 °C). Respiration rates of different piece sizes were similar, and averaged 2, 7 and 10 μL CO2·...
E.N. Aquino-Bolanos
M.I. Cantwell
G. Peiser
E. Mercado-Silva
Journal of Food Science

Induction of Chilling Injury in Jicama (Pachyrhizus erosus) Roots Changes in Texture, Color and Phenolics

  Storage of jicama roots at 10 °C resulted in characteristic chill-induced changes in pulp color (decreased L* values and increased chroma) and texture (increased distance to rupture) after 7–14 days. Discoloration or browning of the pulp occurred first in exterior pulp tissue and...
Marita I. Cantwell
Galen Peiser
Edmundo Mercado-Silva
Postharvert Biology and Technology

Interactive Effects of Wrapping Materials and Cold Storage Durations on Firmness of Nectarine

  Three wrapping materials (news paper + straw, kraft paper and kraft paper + straw) and five cold storage durations (0, 8, 16, 24 and 32-day) were investigated for firmness of nectarine (cv. Moghan) during cold storage at -1°C temperature and 98% relative humidity. The experiment was laid...
Majid Rashidi
Saeed Sayfzadeh
Mahdi Hosseini Bahri
Saeb Tabrizi Namini
Agricultural Engineering Research Journal

Wrapping Materials and Cold Storage Durations Effect on Total Soluble Solids of Nectarine

  Three wrapping materials (news paper + straw, kraft paper and kraft paper + straw) and five cold storage durations (0, 8, 16, 24 and 32-day) were investigated for total soluble solids (TSS) of nectarine (cv. Moghan) during cold storage at -1°C temperature and 98% relative humidity. The...
Majid Rashidi
Saeed Sayfzadeh
Saeb Tabrizi Namini
Mahdi Hosseini Bahri
Agricultural Engineering Research Journal