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21 pages, 2686 KiB

Open AccessArticle

Controlled Atmosphere Storage and Sorbitol Dipping Minimize Chilling Injuries in ‘Palmer’ Mangoes

by Maryelle Barros da Silva, Vanessa Maria Dantas Pedrosa, Maiqui Izidoro, Tiago Santana Balbuena, Alex Guimarães Sanches and Gustavo Henrique de Almeida Teixeira

Horticulturae 2024, 10(4), 354; https://doi.org/10.3390/horticulturae10040354 - 03 Apr 2024

Viewed by 477

Abstract

Our previous studies have shown that ‘Palmer’ mangoes immersed in solutions containing 2.5% sorbitol and stored under a controlled atmosphere (CA) at 8 °C for 30 days had fewer symptoms of a chilling injury. However, there is no information regarding the effectiveness of [...] Read more.

Our previous studies have shown that ‘Palmer’ mangoes immersed in solutions containing 2.5% sorbitol and stored under a controlled atmosphere (CA) at 8 °C for 30 days had fewer symptoms of a chilling injury. However, there is no information regarding the effectiveness of sorbitol treatment in other atmospheres and/or in combination with lower temperatures. Thus, the objective of this study was to assess the impact of dipping ‘Palmer’ mangoes in 0.1% and 2.5% (w/v) sorbitol solutions and storing the fruit under a CA without atmosphere modification (21 kPa O₂ + 0.03 kPa CO₂) at 8 °C/95% relative humidity (RH) or with 5 kPa O₂ + 5 kPa CO₂ at 4 °C/95% RH for 28 days. The fruits were evaluated periodically for chilling injuries, quality, and oxidative metabolism. A chilling injury (CI) was correlated with increased fresh weight loss (FWL) and changes in the color of the epicarp (L_peel, h°_peel, and C_peel) and mesocarp (L*_pulp). Lipid peroxidation (LP_pulp and LP_peel) and the hydrogen peroxide content (H₂O_2peel and H₂O_2pulp) were associated with the development of a CI, particularly after being transferred to ambient. The treatment with 2.5% sorbitol was more effective in minimizing the chilling injury symptoms and did not compromise the fruit quality, especially when it was stored at 4 °C in association with a CA containing 5 kPa O₂ + 5 kPa CO₂. This treatment reduced lipid peroxidation and increased the activities of the superoxide dismutase (SOD) and ascorbate peroxidase (APX) enzymes in the epicarp and mesocarp, providing greater cold tolerance. The use of 2.5% sorbitol has been identified as the most efficacious approach for mitigating the adverse impacts of chilling injuries, preserving the fruit quality, and enhancing oxidative metabolism, even at lower temperatures. Thus, this treatment represents a viable alternative for managing chilling injuries in mangoes. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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12 pages, 4034 KiB

Open AccessArticle

Near-Freezing Temperature Storage Improves Peach Fruit Chilling Tolerance by Regulating the Antioxidant and Proline Metabolism

by Handong Zhao, Shuqi Meng, Maorun Fu and Qingmin Chen

Horticulturae 2024, 10(4), 337; https://doi.org/10.3390/horticulturae10040337 - 28 Mar 2024

Viewed by 454

Abstract

Chilling injury (CI) in peach fruit (Prunus persica cv. Yuhualu) is generally caused by long-time low temperature (5 °C or 0 °C) storage. However, peach fruit stored at near-freezing temperature (NFT in this research is −1 °C), defined as within 0.5 °C [...] Read more.

Chilling injury (CI) in peach fruit (Prunus persica cv. Yuhualu) is generally caused by long-time low temperature (5 °C or 0 °C) storage. However, peach fruit stored at near-freezing temperature (NFT in this research is −1 °C), defined as within 0.5 °C above the biological freezing point of biological tissue, does not exhibit CI symptoms. The effect of NFT on the CI, proline metabolism, and antioxidant capability of peach fruit during storage was studied and compared with 5 °C and 0 °C storage as controls. The results exhibit that NFT completely inhibited the occurrence of CI in peach fruit. NFT significantly (p < 0.05) enhanced the activities of superoxide dismutase, catalase, ascorbate peroxidase, and 1,1-diphenyl-2-picrylhydrazyl scavenging capacity. Moreover, the increase of malondialdehyde, ion leakage, and H₂O₂ accumulation were inhibited remarkably by NFT, and decreases in the contents of phenolics and ascorbic acid were slowed significantly in peach fruit stored at NFT (p < 0.05). Additionally, NFT storage enhanced proline accumulation by modulating the activity of proline metabolizing enzymes. In conclusion, the above results suggest that NFT storage can improve the chilling tolerance of peach fruit by regulating the antioxidant defense and proline metabolism, which might represent a potential novel method to store fruits and vegetables for longer storage times. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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17 pages, 5186 KiB

Open AccessArticle

Non-Destructive Quality Estimation Using a Machine Learning-Based Spectroscopic Approach in Kiwifruits

by Georgios Tziotzios, Xanthoula Eirini Pantazi, Charalambos Paraskevas, Christos Tsitsopoulos, Dimitrios Valasiadis, Elpida Nasiopoulou, Michail Michailidis and Athanassios Molassiotis

Horticulturae 2024, 10(3), 251; https://doi.org/10.3390/horticulturae10030251 - 06 Mar 2024

Viewed by 763

Abstract

The current study investigates the use of a non-destructive hyperspectral imaging approach for the evaluation of kiwifruit cv. “Hayward” internal quality, focusing on physiological traits such as soluble solid concentration (SSC), dry matter (DM), firmness, and tannins, widely used as quality attributes. Regression [...] Read more.

The current study investigates the use of a non-destructive hyperspectral imaging approach for the evaluation of kiwifruit cv. “Hayward” internal quality, focusing on physiological traits such as soluble solid concentration (SSC), dry matter (DM), firmness, and tannins, widely used as quality attributes. Regression models, including partial least squares regression (PLSR), bagged trees (BTs), and three-layered neural network (TLNN), were employed for the estimation of the above-mentioned quality attributes. Experimental procedures involving the Specim IQ hyperspectral camera utilization and software were followed for data acquisition and analysis. The effectiveness of PLSR, bagged trees, and TLNN in predicting the firmness, SSC, DM, and tannins of kiwifruit was assessed via statistical metrics, including R squared (R²) values and the root mean square error (RMSE). The obtained results indicate varying degrees of efficiency for each model in predicting kiwifruit quality parameters. The study concludes that machine learning algorithms, especially neural networks, offer substantial accuracy, surpassing traditional methods for evaluating kiwifruit quality traits. Overall, the current study highlights the potential of such non-destructive techniques in revolutionizing quality assessment during postharvest by yielding rapid and reliable predictions regarding the critical quality attributes of fruits. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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11 pages, 2073 KiB

Open AccessArticle

Study of the Effects of Spraying Non-Bagging Film Agent on the Contents of Mineral Elements and Flavonoid Metabolites in Apples

by Fang Wang, Xiaomin Wu, Yuduan Ding, Xuan Liu, Xiaojing Wang, Yingyin Gao, Jianwen Tian and Xiaolong Li

Horticulturae 2024, 10(3), 198; https://doi.org/10.3390/horticulturae10030198 - 20 Feb 2024

Viewed by 592

Abstract

There has been growing interest in examining the potential of non-bagging patterns due to the decline of fruit inner quality and the increase in labor force cost and ecological pollution. Spraying a non-bagging film agent is an important method for non-bagging cultivation. This [...] Read more.

There has been growing interest in examining the potential of non-bagging patterns due to the decline of fruit inner quality and the increase in labor force cost and ecological pollution. Spraying a non-bagging film agent is an important method for non-bagging cultivation. This paper aims to study the effects of non-bagging film agents on the contents of mineral elements and flavonoid metabolites in apple fruits and determine the feasibility of this method. Fuji apples were used as the sample material and treated individually with two non-bagging film agents, namely, humic acid film (ABM) and Pirrio calcium film (CAM). Also, two control groups, namely, the clear water spraying without bagging group (CK) and the bagging group (TCK), were set in this study to measure the contents of mineral elements and flavonoid metabolites in these apples. Compared with those two control groups, the spraying treatment groups with two kinds of non-bagging film agents present a significant difference between their total contents of mineral elements, with the total content of mineral elements of apples in the ABM treatment group being 1.36 times the content of apples in the CK group. In terms of the flavonoid metabolites, only Astragalin, Tiliroside, Homoplantaginin, Phlorizin, Apigenin, Hesperidin, Oroxin A, and Kaempferol present significant differences in their proportions in apples, and there are no significant differences among the proportions of other compounds. Individual spraying of two kinds of non-bagging film agents can significantly increase the total contents of mineral elements in apples, with slight effects on the contents of flavonoid metabolites in these fruits. Therefore, both film agents can be used for cultivating Fuji apples. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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26 pages, 39489 KiB

Open AccessArticle

Exploitation of Post-Ripening Treatment for Improving Cold Tolerance and Storage Period of Jin Huang Mango

by Ying-Che Lee, Meng-Chieh Yu, Chi-Yun Yen, Jyh-Shyan Tsay, Chih-Yao Hou, Po-Hsien Li, Ping-Hsiu Huang and Yu-Shen Liang

Horticulturae 2024, 10(1), 103; https://doi.org/10.3390/horticulturae10010103 - 20 Jan 2024

Viewed by 880

Abstract

The limited cold tolerance of the Jin Huang mango represents a significant impediment to its potential for international trade. Therefore, this study evaluated the quality index changes of green maturity Jin Huang mangoes with different post-ripening treatments and then when stored at different [...] Read more.

The limited cold tolerance of the Jin Huang mango represents a significant impediment to its potential for international trade. Therefore, this study evaluated the quality index changes of green maturity Jin Huang mangoes with different post-ripening treatments and then when stored at different storage periods (7, 14, 21, and 28) at 4 °C followed by 6 days at 20 °C. This study showed that the mangoes treated with 500 ppm ethylene were slow to ripen during 4 °C storage, which could be sustainable even under 20 °C storage. In addition, the control (CK) group failed to mature or ripen unevenly after storage at 4 °C. Moreover, the T3 group (ethylene ripening for 1 day and post-ripening at 20 °C for 1 day) minimized the occurrence of CI during storage compared to the CK group while contributing to a 30% decrease in anthracnose incidence and a decrease in firmness and titratable acid (TA), while total soluble solids (TSS) notably increased, yet the ascorbic acid content in this group was lower. Hence, the treatment conditions of Jin Huang mango using T3 helped extend its shelf-life at 20 °C, stocking and minimizing CI and anthracnose, thereby maintaining a certain quality. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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14 pages, 936 KiB

Open AccessArticle

Effects of Different Storage Temperatures and Methyl Jasmonate on Grape Quality and Antioxidant Activity

by Essam Elatafi, Abdelmonem Elshahat, Yu Xue, Li Shaonan, Lu Suwen, Dong Tianyu and Jinggui Fang

Horticulturae 2023, 9(12), 1282; https://doi.org/10.3390/horticulturae9121282 - 29 Nov 2023

Viewed by 900

Abstract

The aim of this study was to find out how different postharvest temperatures and MeJA treatments affected the quality of table grapes, their antioxidant properties, and the amount of hydrogen peroxide and malondialdehyde they contained. For the investigation, postharvest Shine Muscat table grapes [...] Read more.

The aim of this study was to find out how different postharvest temperatures and MeJA treatments affected the quality of table grapes, their antioxidant properties, and the amount of hydrogen peroxide and malondialdehyde they contained. For the investigation, postharvest Shine Muscat table grapes were treated with low and high temperatures and MeJA at concentrations of 10 and 100 μmol/L. The results indicated that treating grape berries with MeJA at concentrations of 10 and 100 μmol/L effectively reduced weight loss and mitigated the increase in soluble solid content while also mitigating the decrease in berry firmness and titratable acidity. Consequently, this treatment preserved the sensory and nutritional qualities of the berries and extended their shelf life. Meanwhile, the application of MeJA at a concentration of 10 μmol/L demonstrated superior effectiveness compared to the 100 μmol/L concentration and resulted in a significant enhancement of antioxidant activities by increasing levels of superoxide dismutase, catalase, ascorbate peroxidase, and polyphenol oxidase. Furthermore, the levels of hydrogen peroxide and malondialdehyde in the samples increased for all treatments throughout the storage period. Nevertheless, the levels of hydrogen peroxide and malondialdehyde generation following MeJA treatment remained much lower compared to samples treated at room temperature and low temperature. Therefore, the postharvest application of MeJA at a concentration of 10 μmol/L could play a critical role as a stimulator of fruit quality as well as enhance physicochemical parameters and antioxidant activities for extending the shelf life of grapes during storage. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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11 pages, 1980 KiB

Open AccessArticle

Changes in Physicochemical Characteristics, Peel Color, and Juice Attributes of ‘Moro’ Blood Orange Fruit Treated with Glycine Betaine and Methyl Salicylate during Cold Quarantine Storage

by Fariborz Habibi, Ali Sarkhosh, Fabián Guillén, María Serrano and Daniel Valero

Horticulturae 2023, 9(10), 1103; https://doi.org/10.3390/horticulturae9101103 - 05 Oct 2023

Cited by 1 | Viewed by 941

Abstract

Cold quarantine storage is the practice of subjecting citrus fruit to low temperatures after harvesting to comply with stringent international phytosanitary standards for export, but fruit quality can be affected during storage. Therefore, this study investigated the effects of glycine betaine (GB) and/or [...] Read more.

Cold quarantine storage is the practice of subjecting citrus fruit to low temperatures after harvesting to comply with stringent international phytosanitary standards for export, but fruit quality can be affected during storage. Therefore, this study investigated the effects of glycine betaine (GB) and/or methyl salicylate (MeSA) on physicochemical changes, chemical attributes of juice, and peel color of ‘Moro’ blood orange at cold quarantine storage (2 °C) for 60 days. Fruit were treated with GB (15 and 30 mM) by vacuum infiltration at 30 kPa for 8 min and vapor treatment of MeSA (100 µM) for 18 h as well as the combination of both GB concentrations with MeSA. The key findings of this research revealed that the combined treatment of 30 mM GB and 100 µM MeSA significantly mitigated weight and firmness losses in ‘Moro’ blood orange fruit during the cold quarantine period. Furthermore, there was a decrease in titratable acidity (TA) across all treatments, with the highest TA recorded for the 30 mM GB + 100 µM MeSA combination. Conversely, total soluble solids (TSS), TSS/TA ratio, and juice pH increased in all treatments, with the control treatment displaying the highest values. Regarding peel color parameters, which encompass L* (lightness), b*, hue angle (h°), chroma (C*), and a*, as well as the citrus color index (CCI), these exhibited characteristic changes during cold quarantine storage. However, the application of GB and MeSA, especially at the 30 mM GB + 100 µM MeSA level, noticeably delayed these peel color variations. Overall, GB and MeSA treatments offer significant advantages in preserving the physicochemical characteristics and chemical attributes of ‘Moro’ blood oranges during cold quarantine storage. These findings underscore the potential of GB and MeSA treatments for maintaining the quality of ‘Moro’ blood oranges during cold quarantine storage, with a noteworthy synergistic effect between MeSA and GB in preserving fruit quality. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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11 pages, 1995 KiB

Open AccessArticle

Effect of Oxalic Acid Treatments and Modified Atmosphere Packaging on the Quality Attributes of Rocket Leaves during Different Storage Temperatures

by Derya Erbaş

Horticulturae 2023, 9(6), 718; https://doi.org/10.3390/horticulturae9060718 - 19 Jun 2023

Cited by 2 | Viewed by 1066

Abstract

The effects of combinations of oxalic acid (OA) treatment with modified atmosphere packaging on the quality and biochemical content changes of rocket (Eruca sativa Mill. cv. Bengi) leaves were examined. After harvest, selected leaves were dipped into an aqueous solution containing different [...] Read more.

The effects of combinations of oxalic acid (OA) treatment with modified atmosphere packaging on the quality and biochemical content changes of rocket (Eruca sativa Mill. cv. Bengi) leaves were examined. After harvest, selected leaves were dipped into an aqueous solution containing different concentrations of oxalic acid (0-control, 0.25 mM, 0.5 mM, and 1 mM) for 1 min. Treated samples were dried and placed in modified atmosphere packages. Treated rockets were stored at two different temperatures (0 °C and 10 °C) and 90 ± 5% relative humidity conditions for 10 days. Leaves were analyzed at 2-day intervals for some quality and biochemical parameters during storage. OA-treated leaves were greener than those of the control group. At the end of the storage, high doses (1 mM) of OA applications successfully suppressed the respiration rate (0 °C: 63.12 mL CO₂ kg⁻¹ h⁻¹, 10 °C: 78.09 mL CO₂ kg⁻¹ h⁻¹) and retarded the weight loss (0 °C: 0.14%, 10 °C: 0.49%) and color discoloration (0 °C: ∆E 7.23, 10 °C: ∆E 8.34) of rocket leaves. In addition, OA treatments decreased the vitamin C losses and chlorophyll degradation. In conclusion, rocket leaves could be stored at 0 °C for 8–9 days with 1 mM OA treatment and 6 days with the control treatment and at 10 °C for 6–7 days with 1 mM OA treatment and 4 days with the control (C) treatment with a minimum quality loss under MAP conditions. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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14 pages, 3109 KiB

Open AccessArticle

Application of Cinnamaldehyde Solid Lipid Nanoparticles in Strawberry Preservation

by Shangjian Li, Jiajia Chen, Yuntong Liu, Qinhua Zheng, Weijian Tan, Xiaolin Feng, Kexin Feng and Wenzhong Hu

Horticulturae 2023, 9(5), 607; https://doi.org/10.3390/horticulturae9050607 - 22 May 2023

Cited by 3 | Viewed by 1153

Abstract

Strawberries are a popular food. However, the growth and reproduction of microorganisms on the surface of strawberries change their quality and may cause food poisoning. We compared the effects of solid lipid nanoparticles containing cinnamaldehyde (SLN-CA) and unencapsulated cinnamaldehyde on the freshness of [...] Read more.

Strawberries are a popular food. However, the growth and reproduction of microorganisms on the surface of strawberries change their quality and may cause food poisoning. We compared the effects of solid lipid nanoparticles containing cinnamaldehyde (SLN-CA) and unencapsulated cinnamaldehyde on the freshness of strawberries stored for seven days. The impacts of SLN-CA at different concentrations on strawberry firmness, weight loss, rate of fruit rot, and sensory quality were investigated at 25 °C. Superoxide dismutase (SOD) and catalase activities and malonaldehyde (MDA) and vitamin C contents of strawberry cell homogenates were measured during storage. The experimental results showed that SLN-CA treatment can effectively reduce the probability of decay in strawberries without causing excessive weight loss. SLN-CA can reduce softening, maintain a high level of SOD activity in cells, reduce the accumulation of MDA and consumption of organic acids, and improve the sensory characteristics of strawberries and thereby their shelf life. Therefore, SLN-CA is a promising preservation method to increase the shelf life and safety of strawberries. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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14 pages, 3901 KiB

Open AccessArticle

Effect of Alginate-Based Edible Coating Containing Thyme Essential Oil on Quality and Microbial Safety of Fresh-Cut Potatoes

by Saren Gaowa , Ke Feng, Yuanzheng Li, Ya Long and Wenzhong Hu

Horticulturae 2023, 9(5), 543; https://doi.org/10.3390/horticulturae9050543 - 29 Apr 2023

Cited by 2 | Viewed by 1546

Abstract

Fresh-cut potatoes (Solanum tuberosum L.) are a favorite product on account of their freshness, convenience, and health benefits. However, cutting causes potatoes to lose their protective tissue and suffer mechanical damage, which greatly increases the quality deterioration and safety risk of potatoes. [...] Read more.

Fresh-cut potatoes (Solanum tuberosum L.) are a favorite product on account of their freshness, convenience, and health benefits. However, cutting causes potatoes to lose their protective tissue and suffer mechanical damage, which greatly increases the quality deterioration and safety risk of potatoes. The background microorganism and foodborne pathogens on fresh-cut potatoes might rapidly grow during transportation, processing, and marketing, and cause high health risks for consumers. In this study, the quality and safety of fresh-cut potatoes coated with an alginate-based edible coating containing thyme essential oil (AEC-TEO) was evaluated during a storage period of 16 days at 4 °C. Samples were coated with AEC-TEO at different concentrations (0, 0.05, 0.35, and 0.65%, v/v). The quality characteristics of fresh-cut potatoes including color, weight loss, firmness, and sensory attributes were evaluated over 4 days. The viability of the background microorganism of fresh-cut potatoes and artificially inoculated bacteria involving Listeria monocytogenes (LM) was measured every 4 days. The research showed that treatment with AEC-TEO at a 0.05% concentration was the most beneficial for maintaining quality and inhibiting the microorganism of fresh-cut potatoes. The increase in L and firmness was 10.55 and 8.24 N, respectively, and the decrease in browning was 4.19 compared to that in the control. Sensory attributes represent an assessment between “indifferent” and “like a little”. The reductions in total plate counts, total coliform counts, yeast and mold counts, and Lactobacillus counts were 2.41 log cfu/g, 1.37 log cfu/g, 1.21 log cfu/g, and 2 log cfu/g, and Listeria monocytogenes decreased by 3.63 log cfu/g on fresh-cut potatoes after 16 days. Therefore, AEC-TEO effectively improved the quality of fresh-cut potatoes and, to a certain extent, prolonged their shelf life. This represents a potential application prospect for the preservation of fresh-cut potatoes. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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18 pages, 2949 KiB

Open AccessArticle

Effect of Wounding Intensity on Edible Quality by Regulating Physiological and ROS Metabolism in Fresh-Cut Pumpkins

by Wenzhong Hu, Yuge Guan, Yi Wang and Ning Yuan

Horticulturae 2023, 9(4), 512; https://doi.org/10.3390/horticulturae9040512 - 20 Apr 2023

Viewed by 1146

Abstract

Fresh-cut pumpkin is favored by consumers for its environmental protection, safety, and convenience at home and abroad. To investigate the effect of different wounding intensities (piece, strip and slice, corresponding to 1.90, 3.53 and 6.29 m² kg⁻¹) on the quality [...] Read more.

Fresh-cut pumpkin is favored by consumers for its environmental protection, safety, and convenience at home and abroad. To investigate the effect of different wounding intensities (piece, strip and slice, corresponding to 1.90, 3.53 and 6.29 m² kg⁻¹) on the quality of fresh-cut pumpkin, the critical indexes involved in reactive oxygen species (ROS) metabolism, vitamin C-glutathione cycle, phenylpropanoid metabolism and membrane lipid peroxidation were monitored for pumpkin during storage at 4 °C for 6 d. The results showed that with the increase in cutting injury strength, the lightness, whiteness index, respiration rate, ethylene content, lipoxygenase activity and malondialdehyde content of fresh-cut pumpkin increased, while the hardness, sensory quality, appearance and total soluble solid content continuously decreased. The quality deterioration was the most severe in the slice group, while a higher sensory quality was maintained in the piece after 6 d of storage. However, the activity of phenylalanine ammonia-lyase increased and then contributed to the synthesis of the phenolic compound, which resulted in enhancements of 79.13%, 29.47% and 16.14% in piece, strip and slice, respectively. Meanwhile, cutting enhanced the activity of antioxidant enzymes including ascorbate peroxidase, glutathione reductase, superoxide dismutase and catalase, resulting in the enhancement of antioxidant activity in fresh-cut pumpkin. The collected results showed that the wounding intensities have an obvious influence on the quality by regulating physiological and ROS metabolism. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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19 pages, 1580 KiB

Open AccessEditor’s ChoiceArticle

Fatty Acids and Minerals as Markers Useful to Classify Hass Avocado Quality: Ripening Patterns, Internal Disorders, and Sensory Quality

by Pablo Rodríguez, Iris Soto, Jairo Villamizar and Alexander Rebolledo

Horticulturae 2023, 9(4), 460; https://doi.org/10.3390/horticulturae9040460 - 04 Apr 2023

Cited by 1 | Viewed by 1948

Abstract

Hass avocado quality varies by origin, season, and production practices. However, there is a lack of methodologies to guarantee that fruit reaching the market has consistent quality. The aim of this work was to identify predictive markers for quality management. Fruit samples produced [...] Read more.

Hass avocado quality varies by origin, season, and production practices. However, there is a lack of methodologies to guarantee that fruit reaching the market has consistent quality. The aim of this work was to identify predictive markers for quality management. Fruit samples produced under different nutrient management, elevation, date-to-harvest, and growth cycle conditions were analyzed. Dry matter, oil content, internal disorders, sensory attributes, minerals, and fatty acids were evaluated as quality variables. The results highlighted soil and weather differences among orchards. Nutrient management practices based on index balancing in some samples increased both productivity and fruit size. High variability was observed in the dry matter related to the age of the fruit at harvest. Ripening heterogeneity was very large in low-elevation orchards where the fruit was picked relatively early. High flesh mineral contents delayed fruit ripening. At low growing temperatures, more oleic and linoleic acids were present in fruits. The sensory texture and taste descriptors were affected by the fruit age and related to the flesh composition. Logistic, PLS-DA, and biplot models effectively represented the variabilities in the ripening pattern, composition, and sensory profile of avocado fruits and allowed the samples to be grouped according to the internal fruit quality. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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12 pages, 891 KiB

Open AccessArticle

Could an Early Treatment with GA and BA Impact Prolonged Cold Storage and Shelf Life of Apricot?

by Maja Milović, Žarko Kevrešan, Jasna Mastilović, Renata Kovač, Jelena Kalajdžić, Nenad Magazin, Aleksandra Bajić, Biserka Milić, Gordana Barać and Zoran Keserović

Horticulturae 2022, 8(12), 1220; https://doi.org/10.3390/horticulturae8121220 - 19 Dec 2022

Cited by 1 | Viewed by 1450

Abstract

Application of plant growth regulators (PGRs) in apricot orchards is a common practice with a goal of improving yield and/or quality of fruits at harvest. However, the question of whether such treatment alters postharvest properties is seldom answered. The effects of an early [...] Read more.

Application of plant growth regulators (PGRs) in apricot orchards is a common practice with a goal of improving yield and/or quality of fruits at harvest. However, the question of whether such treatment alters postharvest properties is seldom answered. The effects of an early application of PGRs on postharvest changes on apricots were investigated on cultivar NS-4, grown on Myrobalan rootstock with blackthorn interstock in a 5-year-old orchard. PGR treatments included 50 and 100 ppm of benzyladenine (BA) and 200 ppm of gibberellic acid (GA₃), which were applied when the green ovary was surrounded by dying a sepal crown, at the stage where sepals beginning to fall. Apricots at the stage of commercial ripeness were used for the postharvest experiments. Analysis was performed at harvest, after 21 days of cold storage (at 1 ± 1 °C and 80 ± 10% RH), and after 3 days of shelf life (24 ± 2 °C). At harvest, significant differences were observed between treated and untreated fruits regarding flesh firmness, color, ethylene production and respiration rate, flavonoid, carotenoid and citric acid content, while application of BA100 changed TA and TSS. Prolonged cold storage reduced the initial differences in firmness, respiration rate, flavonoid and carotenoid contents, but new differences in fructose, malic and succinic acid contents began to appear. Shelf life reduced the difference in citric acid, but differences in TA, TSS, phenol and flavonoid content appeared. There is no difference in the sensory properties of treated and non-treated fruit after cold storage and shelf life. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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Review

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13 pages, 710 KiB

Open AccessReview

Effects of Ethylene and 1-Methylcyclopropene on the Quality of Sweet Potato Roots during Storage: A Review

by Jingjing Kou, Xueqian Zang, Maofu Li, Wenxing Li, Hongna Zhang, Yanli Chen and Guopeng Zhu

Horticulturae 2023, 9(6), 667; https://doi.org/10.3390/horticulturae9060667 - 05 Jun 2023

Viewed by 1663

Abstract

Sweet potato (Ipomoea batatas (L.) Lam.) is served as an important root crop worldwide due to its high yield, strong adaptability and nutrient richness. Sweet potato has played a significant role in ensuring food security and family income opportunities for local populations [...] Read more.

Sweet potato (Ipomoea batatas (L.) Lam.) is served as an important root crop worldwide due to its high yield, strong adaptability and nutrient richness. Sweet potato has played a significant role in ensuring food security and family income opportunities for local populations in China for years of experience. The storage roots, which provide abundant nutrition and health benefits to people, are the mainly harvested and consumed parts of sweet potato. However, after harvest, physiological disorders, such as sprouting, mechanical injury and infectious postharvest diseases, increase the magnitude of sweet potato root quality decline and nutritional compound losses. Ethylene and 1-methylcyclopropene (1-MCP) were considered to be effective commercial treatments in sweet potato postharvest. Exogenous ethylene and 1-MCP treatment could successfully inhibit root sprouts and reduce rot decay without affecting the storage quality of sweet potato. This review aims to summarize the latest available information on the effects of ethylene and 1-MCP with respect to enhancing or impairing sweet potato root quality. A better understanding of the influence of ethylene and 1-MCP on root quality parameters will be useful to further explore the role and mechanisms of action of ethylene in regulating the postharvest storage of sweet potato roots and contributions to technological development and innovation. Full article

(This article belongs to the Special Issue Advanced Studies in Maintaining Post-harvest Quality of Fruits and Vegetables)

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