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Interest is growing among small-scale growers in grafting tomato (Solanum lycopersicum) for improved crop productivity. Healing of newly grafted plants is often considered to be a critical process requiring a highly controlled environment. Setting up healing chambers and managing healing conditions can be major challenges for small-scale producers that limit graft survival and discourage further attempts at using grafting technology. Here, we demonstrate a simple "chamberless healing" strategy for grafted tomato plants using regular indoor conditions without the need to install and manage a sophisticated healing chamber. We hypothesize that tomato can form a high-quality graft in a healing environment with relative humidity below 70% and ambient temperatures between 22 and 25 °C. 'Tribute' beefsteak tomato as the scion was grafted onto 'Estamino' rootstock in the 2018 experiment, whereas 'Multifort' and 'Shield RZ F1 (61-802)' were used as the rootstocks in the 2019 experiment. After grafting, the seedlings for the chamberless healing treatment were kept in uncovered seedling trays and misted with water two or three times per day. Seedlings in other treatments were placed in a humidity dome or wrapped chamber to maintain high humidity during the first few days after grafting. In the 2018 experiment, chamberless healing was compared with covered treatments with different ventilation times during the first few days after grafting. In the 2019 experiment, chamberless healing was compared with a standard graft healing chamber treatment to further validate its feasibility. In both 2018 and 2019, all treatments showed high graft survival rates (>85%) at 21 days after grafting (DAG), and plants from the chamberless healing treatment had a lower incidence of adventitious root growth than plants from other healing treatments (0% to 7% vs. 33% to 78%). In the 2019 experiment, no differences in graft union strength, photosynthetic rate, biomass accumulation, or flowering time were observed between the chamberless and standard healing treatments. Plants with chamberless healing were slightly (8%) shorter than the standard treatment at 21 DAG, but no difference was observed at 27 DAG. Although some additional management is required during healing to prevent water loss, the alternative chamberless system assessed in this study exhibited great potential to facilitate small-scale graft healing for producing grafted tomato transplants under standard indoor conditions without any sophisticated healing environment and management. [ABSTRACT FROM AUTHOR]

Fresh-cut mango (Mangifera indica) slices and chunks garner an exotic image and are highly appreciated for their unique flavor and nutritional value. However, processors tend to use firm unripe mangoes to achieve shelf life of 10 to 14 days, which compromises eating quality. The post-processing life of ripe freshcut mangoes is limited by tissue softening, translucency, and browning. The current study was undertaken to investigate whether edible coatings can extend the shelf life of fresh-cut mangoes processed at an eating-ripe stage. Three edible coatings, carboxymethylcellulose (1% w/v), aloe (Aloe vera) powder (2% w/v), and whey protein isolate (2% w/v), supplemented with calcium ascorbate 2% w/v (firming agent) and the antioxidants citric acid (0.8% w/v) and acetyl-N-cysteine (0.4% w/v), were used. The mixture of antibrowning agents, whether applied alone or with the edible coatings, was the most effective at reducing slice browning up to 10 and 11 days at 5 °C for 'Tommy Atkins' and 'Kent', respectively. In general, there were no differences in firmness and flavor among the three edible coatings. Calcium ascorbate alone did not suppress browning consistently, whereas citric acid appeared to be the ingredient having the greatest antibrowning effect on slice quality. Citric acid can easily be used by processors of fresh-cut mangoes to prevent browning. [ABSTRACT FROM AUTHOR]

Interest is growing among small-scale growers in grafting tomato (Solanum lycopersicum) for improved crop productivity. Healing of newly grafted plants is often considered to be a critical process requiring a highly controlled environment. Setting up healing chambers and managing healing conditions can be major challenges for small-scale producers that limit graft survival and discourage further attempts at using grafting technology. Here, we demonstrate a simple ''chamberless healing'' strategy for grafted tomato plants using regular indoor conditions without the need to install and manage a sophisticated healing chamber. We hypothesize that tomato can form a high-quality graft in a healing environment with relative humidity below 70% and ambient temperatures between 22 and 25°C. 'Tribute' beefsteak tomato as the scion was grafted onto 'Estamino' rootstock in the 2018 experiment, whereas 'Multifort' and 'Shield RZ F1 (61-802)' were used as the rootstocks in the 2019 experiment. After grafting, the seedlings for the chamberless healing treatment were kept in uncovered seedling trays and misted with water two or three times per day. Seedlings in other treatments were placed in a humidity dome or wrapped chamber to maintain high humidity during the first few days after grafting. In the 2018 experiment, chamberless healing was compared with covered treatments with different ventilation times during the first few days after grafting. In the 2019 experiment, chamberless healing was compared with a standard graft healing chamber treatment to further validate its feasibility. In both 2018 and 2019, all treatments showed high graft survival rates (>85%) at 21 days after grafting (DAG), and plants from the chamberless healing treatment had a lower incidence of adventitious root growth than plants from other healing treatments (0% to 7% vs. 33% to 78%). In the 2019 experiment, no differences in graft union strength, photosynthetic rate, biomass accumulation, or flowering time were observed between the chamberless and standard healing treatments. Plants with chamberless healing were slightly (8%) shorter than the standard treatment at 21 DAG, but no difference was observed at 27 DAG. Although some additional management is required during healing to prevent water loss, the alternative chamberless system assessed in this study exhibited great potential to facilitate small-scale graft healing for producing grafted tomato transplants under standard indoor conditions without any sophisticated healing environment and management. [ABSTRACT FROM AUTHOR]

The optimal ripeness stage for processing and marketing fresh-cut mangoes (Mangifera indica 'Kent') with best quality and maximum shelf life was determined. The initial ripeness stage selection was based on whole fruit firmness because this quality attribute was more reliable in predicting fresh-cut shelf life than flesh color or soluble solids content (SSC). Overall, the visual quality deteriorated differently and at different rates among ripeness stages. The shelf life, based on subjective visual evaluation, was 10, 7, and 5 days for ripeness stages corresponding to an average flesh firmness of 35, 30, and 25 N, respectively, and was mainly limited by desiccation and development of off-odor for the two firmer ripeness stages or symptoms of edge tissue damage and spoilage for the least firm stage. The slices from fruit with the highest initial firmness remained firmer during storage, had the lowest pH and SSC to titratable acidity (TA) ratio, and had the highest contents of volatile ketones and esters. The softest slices had the highest pH, SSC:TA ratio, and total ascorbic acid (TAA) content, as well as the lowest TA and highest volatile aldehyde and alcohol contents. Intermediate firmness slices had intermediate pH, SSC:TA ratio, color, and TAA content. Also, they had less volatile alcohols and aldehydes than slices from riper fruit but had similar content of esters as slices from the less ripe fruit. Therefore, based on the results from this study, an initial firmness of 30 N is recommended to process mangoes into fresh-cut slices because it assures the best quality and maximum shelf life based on textural, visual, and compositional attributes. [ABSTRACT FROM AUTHOR]