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Mango is produced in tropical zone and consumed around the world. However, mango fruit has a short postharvest life resulting in severe loss during storage. In this study, the effects of heat treatment applied to ivory mangoes on physical, physiological and biochemical quality was studied. The results showed that mangoes subjected to all hot water treatment at 50C - 10 min, 60C - 1 min, 70C - 5 s could improve the quality, while the 60C - 1 min treatment was the optimal method. We found that 60C - 1 min treatment could inhibit the respiration rate, the relative electric conductivity and the malondialdehyde content, and increase the total phenols and flavonoids not reported earlier. Moreover, the activity of polyphenol oxidase, peroxidase and polygalacturonase was reduced, and the activity of catalase was increased, thus maintaining a better quality of ivory mangoes. The 60C - 1 min treatment is the alternative method for improving the quality of ivory mangoes during the storage. [ABSTRACT FROM AUTHOR]

There has been recent interest in pomegranate fruit production and research due to its high nutritional and health benefits. The increase in demand of the fruit necessitates the need to improve quality, storability and shelf life to meet consumers’ expectations of consistent supply of quality fruit. However, pomegranate fruit is susceptible to various postharvest quality problems including high weight loss, decay and susceptibility to physiological disorders such as chilling injury and husk scald. To improve fruit storability and shelf life, physical and chemical postharvest treatments have been applied. However, these treatments have varied effects on the external and internal quality attributes of fruit. This review therefore discusses the different postharvest treatments applied to enhance storage of pomegranate whole fruit and arils and highlights the effects of the treatments on the fruit quality. [ABSTRACT FROM AUTHOR]

Custard apple, a tropical fruit, is underutilized because of its poor storability. Researchers have worked on various aspects for improving the storage life of fruits; still its storage life is limited to few days. So to counteract this, an experiment was conducted to study the effect of modified atmosphere packaging using three different kinds of films along with low temperature storage at 8, 12 and 15 °C and observations were recorded at weekly interval. The study indicated an increasing trend in the respiration rate and ethylene production rate as well, and the rate increased with increase in storage temperature and duration. The physiological loss in weight in packed fruits showed a drastic reduction. Titratable acidity increased as storage duration while ascorbic acid shown exact reverse trend. There was significant increase in reducing sugar and total sugar as duration increased but rate was low in 8° C fruits. [ABSTRACT FROM AUTHOR]

To investigate the impact of locality and orchard management on fruit quality, ‘Samar Bahisht Chaunsa’ fruit harvested from two commercial orchards were stored at 11°C and 80%–85% RH for 4 weeks. Physical fruit quality, fruit rot, and disorders were not influenced by locality. However, at the ripe stage, fruit harvested from orchard-1 exhibited reduced respiration rate (5.84 mmole kg−1h−1), higher peel color (3.35), pulp color (7.33), aroma (6.66), taste (7.33), flavor (7.33), SSC:TA ratio (139.1), reducing (4.06%), non-reducing (10.38%), and total sugar (14.99%) contents. In conclusion, quality of mango fruit following cold storage is significantly influenced by locality and orchard management. [ABSTRACT FROM AUTHOR]

Highlights: [•] At 0°C cherry respiration rate was not affected by O2 at 21–10% but declined at 10–1%. [•] MAP with 9.9–14.4% O2 +5.7–12.9% CO2 had little effect on inhibiting flavor loss. [•] MAP with 1.8–8.0% O2 reduced fruit respiration rate and acid loss and maintained flavor. [•] MAP with 5–8% O2 may be suitable for commercial application to maintain cherry flavor. [ABSTRACT FROM AUTHOR]

‘Malindi’ banana (Musa,‘Dwarf Cavendish’) was stored at three storage conditions (11–12°C and 95.5% RH; 20–22°C and 82–85% RH; and cyclic cooling and warming to simulate day/night conditions during the banana harvest season: 28°C and 50% RH/18°C and 70% RH). Fruit storage life was 21, 10, and 8 days in the refrigerated storage, normal room storage, and storage under cyclic day/night conditions, respectively. Fruit ripening, respiration, and ethyelene production were significantly higher at high temperature storage and cyclic day/night conditions leading to faster fruit deterioration. Under these storage conditions, the rate of fruit weight loss, firmness, vitamin C loss, and chlorophyll degradation was also higher compared to refrigeration. [ABSTRACT FROM AUTHOR]

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Abstract: Banana and broccoli are two major fruits in tropics and subtropics areas. It is of great value to treat them for shelf life delaying and to improve commercial value. The fresh harvested banana and broccoli were treated with forchlorfenuron (CPPU) and gibberellic acid (GA3) in different concentrations respectively, and then stored at 25±2°C, 75–95%RH after air dry. Changes of peel color, flesh firmness, fruit respiration rate, brown and fungal incidence were investigated during the storage. The results showed that, as compared with the control fruits, 10mgl−1 CPPU with different concentrations of GA3 had good effect on the fruit and vegetable. Especially in the group treated with 10mgl−1 CPPU+50mgl−1 GA3, surface color change was obviously retarded, fruit respiration rate was inhibited, and the natural browning was significantly inhibited as well. In addition, the accumulation of soluble sugars in the fruit was reduced, and the water loss rate (4.55±0.04%) was also inhibited. These treatments not only can delay maturing and softening of banana and broccoli, but also can maintain the color and resist the fungal infection to extend the shelf life. [Copyright &y& Elsevier]

Understanding the effect of time and temperature on the respiration rate (RR) of fresh-cut produce, towards the design of a suitable modified atmosphere packaging (MAP) system, requires an adequate mathematical model for prediction of RR as a function of both time and temperature. This study investigated the effect of temperature (5, 10, and 15 °C) and storage time (1 to 5 d) on the RR ( and ) of 2 pomegranate cultivars (cv. ``Acco'' and ``Herskawitz'') fresh arils. and were 3 to 4 folds significantly higher with increased temperature from 5 to 15 °C and were within the range of 2.51 to 7.59 mL/kg h and 2.72 to 9.01 mL/kg h, respectively, for both cultivars. At 15 °C increased significantly from 8.4 to 25.96 mL/kg h from day 1 to 5, respectively, while at 5 °C changed from 2.9 to 2.05 mL/kg h from day 1 to 5. Temperature had the greatest influence on RR and the interaction of time and temperature also significantly affected and . The respiratory quotient (RQ) estimated by linear regression was 0.98 at 95% significant level. The dependence of RR on temperature and time was accurately described with a combination of an Arrhenius-type and power equation model for and of fresh pomegranate arils. Practical application: Predicting the respiration of fresh and fresh-cut produce is important in designing postharvest handling systems. Mathematical models to predict respiration rates of pomegranate fresh arils have been developed taking into account the effects of storage time and temperature. These models have practical application in designing modified atmosphere packaging to maintain quality and shelf life of pomegranate arils. [ABSTRACT FROM AUTHOR]

Copyright of Erwerbs-Obstbau is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)