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‘Gem’ is a crisp, juicy European pear ( Pyrus communis L.) that can be consumed immediately at harvest or directly from cold storage. Alternatively, ‘Gem’ pears can ripen (5 d of 20 °C) to a soft, buttery, juicy texture once fruit accumulate 30 to 60 d of low temperature chill. In either condition, ‘Gem’ has a relatively short postharvest storage life of 5 months in regular air (RA). The purpose of this work was to evaluate two concentrations of 1-methylcyclopropene (1-MCP), 0.15 and 0.3 μL L −1 , to maintain crisp, juicy textural properties and extend the postharvest storage life of ‘Gem’. Fruit were treated with 1-MCP, held in −1.1 °C RA and evaluated monthly (+1 d at 20 °C) for 7 months. Only minor differences were observed between 0.15 and 0.3 μL L −1 1-MCP for any of the response factors assessed. The respiration (Rs) and ethylene production rates of non-treated fruit increased ∼2- and 30-fold, respectively, between 2 and 7 months. Fruit firmness (FF), peel chlorophyll content (I AD ), and titratable acidity (TA) all decreased linearly over the 7-month storage period. Treatment with 1-MCP completely inhibited internal ethylene production for the first four months. Ethylene production increased linearly between 5 and 7 months to a maximum value ∼15% of non-treated fruit. 1-MCP similarly suppressed Rs. FF, I AD , and TA were all significantly higher for 1-MCP-treated fruit than non-treated fruit. 1-MCP maintained the crisp and juicy textural properties of non-ripened fruit throughout the entire 7-month experiment by inhibiting ripening, despite a five-day 20 °C ripening treatment. In contrast, non-treated ‘Gem’ ripened after 2 months; however, the eating quality of non-treated fruit decreased after 5 months. Poor eating quality was associated with mealiness and insufficient softening after ripening. Internal browning and scald were first observed in non-treated fruit following five months of RA and reached levels of 26% and 85%, respectively, after seven months. The development of scald was closely associated with the accumulation of α-farnesene and conjugated trienols (CTols) in the fruit skin. 1-MCP significantly reduced the incidence of internal browning and completely inhibited the development of scald. Overall, 0.15 μL L −1 1-MCP maintained texture and fruit quality for 7 months RA and reduced the incidence of physiological disorders. [ABSTRACT FROM AUTHOR]

The present study used three experiments to investigate the respiratory and ethylene production patterns of mangaba fruit and the physical and chemical changes that occur during ripening, as well as the temperature coefficient of the fruit. In the first experiment, 12 mature fruits were used to assess the patterns of respiration and ethylene production at 25 °C. In the second experiment, mature fruits were kept at 25 °C and left to ripen. They were analyzed, in ten replicates, at maturation, at the beginning of ripening and when totally ripe. In the third experiment, mature fruits were stored at different temperatures (5, 10, 20 and 25 °C) to determine the Q 10 , in five replicates. The following analyses were performed: weight (fresh mass), circumference, respiration rate, ethylene production, firmness, soluble solids, pH, titratable acidity and external color ( L* , a* , b* , C* and hue angle). Mangaba fruit shows respiratory and ethylene production patterns typical of climacteric fruits, with high rates of respiration and ethylene production. The ripening of mangaba fruit is characterized by softening and an increase in soluble solids, as well as by the reddening of the peel. Q 10 of mangaba fruit is dependent on the temperature range, increasing as the temperature lowers. [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]

Highlights: [•] Responses of tomato fruit to 1-MCP treatment under hypoxic hypobaria were investigated. [•] Mid-climacteric fruit exposed to 1-MCP/hypoxic hypobaria showed acute interruption of ripening. [•] A respiratory climacteric was not observed following 1-MCP/hypoxic hypobaria treatment. [•] Responses to hypoxic hypobaria were not a consequence of reduced internal ethylene. [•] Ingress of 1-MCP was enhanced nearly 10-fold during exposure under hypoxic hypobaria. [Copyright &y& Elsevier]

‘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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