Search Results
This work was aimed to investigate the effect of 1-methylcyclopropene (1-MCP), ethylene absorber (EA), ozone alone or in combination on melon quality during storage. Ethylene production, respiration rates, acoustic firmness, surface color, chilling injury, and disease severity of melon were determined. 1-MCP treated fruits and non 1-MCP treated fruits were stored with sachets of ethylene absorber containing KMnO4 or ozone at 0.1 ppm/h during 10 days at 5 °C and subsequent 4 days at 20 °C. Melons treated with 1-MCP were firmer than the rest of the samples during storage. In addition, 1-MCP reduced the yellowing of melon rind compared to other treatments. The combination of 1-MCP and EA did not offer any additional effect in comparison with 1-MCP alone. There was no significant difference between fruits stored with ethylene absorber, ozone and control samples. Ozone treatment during cold storage decreased disease severity, however, fruits exposed to ozone had more serious decay throughout storage at 20 °C, probably due to the unclean air in the chamber.
Abstract
This study focuses on the contribution of maturity stages and 1-methylcyclopropene (1-MCP) treatment to the quality of ‘Zebra’ apricot. Samples were harvested at mature-green, yellow and orange maturity stages. Fruit were treated with gaseous 1-MCP (24 h at 1 °C), followed by cold storage at 1 °C for 6 weeks. Non-destructive measurements were used to evaluate the quality changes of apricot during storage. The results showed that the maturity stages significantly affected the weight loss. The loss of weight increased rapidly for orange ripeness stage fruit, more than others during storage. Both maturity and 1-MCP affected the stiffness of apricot. The 1-MCP could delay the softening of fruit. The green and yellow maturity stages retained higher values in stiffness compared to orange. No significant difference in hue angle values was observed between 1-MCP treated and control fruit, however hue angle value decreased strongly in mature-green harvested fruit. The maturity stages and 1-MCP treatment had the effect on quality changes of apricot over storage. The maturity stage was an important factor contributing to the effectiveness of 1-MCP application as it was observed in slower softening after harvest.
Abstract
The aim of this work was to evaluate the effect of packaging perforation on quality of carrot slices during cold storage at 5 °C. Polyethylene bags with different number of perforations (3, 4, and 6) were used in this experiment. Headspace oxygen concentration, respiration, weight loss, surface color, firmness, pH, and soluble solid content were examined throughout storage. It was observed, that all the investigated packaging were effective in maintaining the quality of carrot slices compared to the control. There was no symptom of decay until 12 days. In addition, pH, soluble solid content, and firmness showed nonsignificant change. Moreover, weight loss of packed carrot slices was below 2% after 12 days of storage. Packed carrot had better appearance at the end of experiment (12 days) than that of control.
Abstract
The effect of storage temperature and ozone treatment on the post-harvest quality of cucumber and tomato was investigated. Cucumber and tomato were stored together with or without gaseous ozone treatment at 20 °C and 14 °C for 16 days. Firmness, color, weight loss, DA index and decay percentage of samples were evaluated during storage period. The results showed that the combination of ozone treatment and cold storage could maintain the quality of these horticultural products and decreased the decay incidence. Additionally, this combination also reduced the weight loss of samples during storage. Furthermore, ozone treatment maintained the green skin color of cucumber. No sign of chilling injury occurred during storage at 14 °C. Commodities stored with approximately 0.1 ppm gaseous ozone at 14 °C retained the firmness compared to other treatments until the end of the experiment. This study suggests a promising use of gaseous ozone treatment in storage chamber where ethylene-producing and ethylene-sensitive vegetables are stored together.
Abstract
The presented study investigated the effects of edible coatings with concentration of 2%, 3% and 4% of starch (w/v) on the weight loss and firmness loss of green asparagus during 4 days of storage at room temperature (26 ± 2 °C, 65–70% RH). According to the results, the coated asparagus exhibited significantly slower deterioration rate than the uncoated control samples. This was indicated by the decrease in weight loss and increase in firmness (P < 0.05). After the storage period, the samples treated with 4% starch formula retained the highest quality. Furthermore, the assessment of asparagus quality throughout the storage period involved the use of the line laser scattering technique. Extracted parameters of laser scattering signal discriminated samples with linear discriminant analysis (LDA), in which the correct recognition rate of the treated groups was 75.26% and the storage time was 70.54%. This study showed the potential of laser scattering as a rapid, non-invasive, and practical optical method for assessing the quality of asparagus during storage.
Abstract
The aim of this study was to evaluate the effect of edible coating on hydroponic strawberry during storage. Strawberries were coated with either 1% or 1.5% chitosan (CS) or with solution containing 1.5% chitosan and 0.5% calcium gluconate (CaGlu). After treatment, samples were stored at 10 °C, RH 90% for 10 days. The weight loss, soluble solid content, firmness, surface color, pH, and percentage of decay were evaluated each day during the experiment. It was observed that coating extended the postharvest life of hydroponic strawberry compared to control. Fungal growth occurred on control group at the 5th day and fruit treated with 1% CS at the 8th day of the storage period, whereas no visible sign was detected for other treatments. Soluble solid content and pH showed only minor change for all samples. Weight loss of coated fruit was below 6% after 10 days of storage, whereas the weight loss of control samples was around 10% at the end of measurement. Moreover, coating could maintain the firmness of strawberry compared to the control. The combination of chitosan and calcium gluconate showed the potential for prolonging the storage period of hydroponic strawberry till 10 days without decay, whereas the control sample had more than 60% of rotted fruit.
