Postharvest of Fruit and Vegetables

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

Evaluation of a Non-Destructive Dry Matter Sensor for Kiwifruit

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-...
C.M. Cantin
A. Soto
G.M. Crisosto
C.H. Crisosto
UC Davis Department of Food Science and Technology

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

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...
Ioannis S. Minas
Ariel R. Vicente
Arun Prabhu Dhanapal
George A. Manganaris
Vlasios Goulas
Miltiadis Vasilakakis
Carlos H. Crisosto
Anthanassios Molassiotis
Plant Science

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