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Apricot fruit chilling injuries during the cold storage affected by harvest maturity
28-31.Views:415The study aimed to find the effect of different maturity classes (up to the days after full blossom) on the post-harvest life of 3 different apricot varieties Gold Cot, Bergarouge and Flavor Cot in Hungary. The fruit harvested in a particular time 65, 75 and 85 days after full blossom and divided to three maturity classes (Class 1, 2 and 3, respectively). Fruit stored in cold storage for 7 days at temperature 1 °C. Fruits were investigated in regard to physical parameters (weight loss, fruit firmness and soluble solid content SSC) and chilling injuries. The results showed that the varieties followed different ways in regard to response to different maturity classes. The maturity class I for all the tested varieties recorded the lowest weight loss, while with the increasing maturity stage the weight loss percentage for all the varieties recoded high values. The firmness decreased with delayed harvesting for all the varieties. Data of the chilling injuries showed that all the fruits which harvested at maturity I, recorded the highest percentage of fruit with CI (chilling injuries) at 0 (48.5, 37.25 and 38.75%) and CI class I (44.75, 35.75 and 39.75%) for Bergarouge, Gold Cot, and Flavor Cot.
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Effect of maturity stage on content, color and quality of tomato (Lycopersicon lycopersicum (L.) Karsten) fruit
41-44.Views:762Soluble solids (Brix°), carbohydrate, organic acid, lycopene, polyphenols and HMF content of indeterminate round type tomato Lemance F1 fruits were measured in six ripeness stages from mature green to deep red stage. Color of fruits was determined by CIELab system. The L*, a*, b* values were received directly and used to calculate from which the a*/b* and the chroma were calculated. The Brix', carbohydrate, lycopene and HMF content were the highest in the 6111 stake (deep red). Carbohydrate contents constitute nearly 50% of the Brix°. The mature green stage had the lowest acid content but in subsequent stages it was fundamentally unchanged. Polyphenol content changed little during fruit ripening. Lycopene content changed significantly during maturation and accumulated mainly in the deep red stage. Analyses showed that a*/b* was closely correlated with lycopene and can be used to characterize stages of maturity in fresh tomatoes.
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Effect of fertilizer types and ethylene remediation agents on weight loss and shelf life of stored tomato (Solanum lycopersicum L.) fruits
22-33.Views:79This experiment was conducted to determine the influence of fertilizer types and ethylene remediation agents on postharvest shelf-life of tomato fruit. The experiment was conducted at the Federal University of Agriculture, Abeokuta, Nigeria. Fruits were produced under four fertilizer treatment levels (Poultry manure, NPK 15:15:15, Poultry manure + NPK 15:15:15 and Control) and were harvested at breaker stage of maturity. The post-harvest treatments consist of eight ethylene remediation agents (ERAs) which includes three levels of 1-Methylcyclopropene (0.1 µL/L 1-MCP, 0.3 µL/L 1-MCP, 0.5 µL/L 1-MCP), two levels of Potassium tetraoxomanganate VII (5% 10% KMnO4), two levels of Zeolite (10 g and 20 g) and Open shelf as control. The parameters observed included fruit weight loss and days to spoilage (1st, 50% and 100%). It was observed that fruits produced with sole poultry manure and NPK 15-15-15 and stored in the media of 5% KMnO4 had a shelf life of 45 days, longer than observed in other fertilizer regimes. Fruits stored in 0.3 µL/L1-MCP, 0.5µL/L1-MCP and 5% KMnO4 concentrations as ERAs had reduced weight loss and delayed spoilage that translated to longer shelf-life. Fruits grown with poultry manure and treated with 0.3 µL/L1-MCP, 0.5µL/L1-MCP and 5% KMnO4 had better performance in terms of fruit firmness and shelf life compared to other treatments. The use of either 1-MCP or 5% KMnO4 is recommended as efficient ethylene scavengers in a storage medium for tomato fruit shelf-life extension.
